Flour: From 1 Different Sources
See also Bread, Corn, Oats, Pasta, Potatoes, R ice, Soybeans, Wheat cereals.
Nutritional Profile
Energy value (calories per serving): High
Protein: Moderate
Fat: Low
Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low to high
Sodium: Low (except self-rising flour) Major vitamin contribution: B vitamins Major mineral contribution: Iron
About the Nutrients in This Food
Flour is the primary source of the carbohydrates (starch and fiber) in bread, pasta, and baked goods. All wheat and rye flours also provide some of the food fibers, including pectins, gums, and cellulose. Flour also contains significant amounts of protein but, like other plant foods, its proteins are “incomplete” because they are deficient in the essential amino acid lysine. The fat in the wheat germ is primarily polyunsaturated; flour contains no cholesterol. Flour is a good source of iron and the B vitamins. Iodine and iodophors used to clean the equipment in grain-processing plants may add iodine to the flour.
In 1998, the Food and Drug Administration ordered food manufac- turers to add folates—which protect against birth defects of the spinal cord and against heart disease—to flour, rice, and other grain products. One year later, data from the Framingham Heart Study, which has fol- lowed heart health among residents of a Boston suburb for nearly half a century, showed a dramatic increase in blood levels of folic acid. Before the fortification of foods, 22 percent of the study participants had a folic acid deficiency; after, the number fell to 2 percent.
Whole grain flour, like other grain products, contains phytic acid, an antinutrient that binds calcium, iron, and zinc ions into insoluble com- pounds your body cannot absorb. This has no practical effect so long as your diet includes foods that provide these minerals.
Whole wheat flours. Whole wheat flours use every part of the kernel: the fiber-rich bran with its B vitamins, the starch- and protein-rich endosperm with its iron and B vitamins, and the oily germ with its vitamin E.* Because they contain bran, whole-grain flours have much more fiber than refined white flours. However, some studies suggest that the size of the fiber particles may have some bearing on their ability to absorb moisture and “bulk up” stool and that the fiber particles found in fine-ground whole wheat flours may be too small to have a bulking effect.
Finely ground whole wheat flour is called whole wheat cake flour; coarsely ground whole wheat flour is called graham flour. Cracked wheat is a whole wheat flour that has been cut rather than ground; it has all the nutrients of whole wheat flour, but its processing makes it less likely to yield its starch in cooking. When dried and parboiled, cracked wheat is known as bulgur, a grain used primarily as a cereal, although it can be mixed with other flours and baked. Gluten flour is a low-starch, high-protein product made by drying and grinding hard- wheat flour from which the starch has been removed.
Refined (“white”) flours. Refined flours are paler than whole wheat flours because they do not contain the brown bran and germ. They have less fiber and fat and smaller amounts of vitamins and minerals than whole wheat flours, but enriched refined flours are fortified with B vitamins and iron. Refined flour has no phytic acid.
Some refined flours are bleached with chlorine dioxide to destroy the xanthophylls (carotenoid pigments) that give white flours a natural cream color. Unlike carotene, the carotenoid pigment that is converted to vitamin A in the body, xanthophylls have no vita- min A activity; bleaching does not lower the vitamin A levels in the flour, but it does destroy vitamin E.
There are several kinds of white flours. All-purpose white flour is a mixture of hard and soft wheats, high in protein and rich in gluten.t Cake flour is a finely milled soft-wheat flour; it has less protein than all-purpose flour. Self-rising flour is flour to which baking powder has been added and is very high in sodium. Instant flour is all-purpose flour that has been ground extra-fine so that it will combine quickly with water. Semolina is a pale high-protein, low- gluten flour made from durum wheat and used to make pasta.
Rye flours. Rye flour has less gluten than wheat flour and is less elastic, which is why it makes a denser bread.:j
Like whole wheat flour, dark rye flour (the flour used for pumpernickel bread) contains the bran and the germ of the rye grain; light rye flour (the flour used for ordinary rye bread)
The bran is t he kernel’s hard, brown outer cover, an ext raordinarily rich source of cellulose and lignin.
The endosperm is t he kernel’s pale interior, where t he vitamins abound. The germ, a small part icle in t he interior, is t he part of t he kernel t hat sprouts.
Hard wheat has less starch and more protein t han soft wheat. It makes a heavier, denser dough.
Gluten is t he st icky substance formed when k neading t he dough relaxes t he long-chain molecules in t he proteins gliadin and glutenin so t hat some of t heir intermolecular bonds (bonds bet ween atoms in t he same molecule) break and new int ramolecular bonds (bonds bet ween atoms on different mol- ecules) are formed.
Triticale flour is milled from triticale grain, a rye/wheat hybrid. It has more protein and less gluten than all-purpose wheat flour.
The Most Nutritious Way to Serve This Food
With beans or a “complete” protein food (meat, fish, poultry, eggs, milk, cheese) to provide the essential amino acid lysine, in which wheat and rye flours are deficient.
Diets That May Restrict or Exclude This Food
Low-calcium diet (whole grain and self-rising flours) Low-fiber diet (whole wheat flours)
Low-gluten diet (all wheat and rye flour) Sucrose-free diet
Buying This Food
Look for: Tightly sealed bags or boxes. Flours in torn packages or in open bins are exposed to air and to insect contamination.
Avoid: Stained packages—the liquid that stained the package may have seeped through into the flour.
Storing This Food
Store all flours in air- and moistureproof canisters. Whole wheat flours, which contain the germ and bran of the wheat and are higher in fat than white flours, may become rancid if exposed to air; they should be used within a week after you open the package. If you plan to hold the flour for longer than that, store it in the freezer, tightly wrapped to protect it against air and moisture. You do not have to thaw the flour when you are ready to use it; just measure it out and add it directly to the other ingredients.
Put a bay leaf in the flour canister to help protect against insect infections. Bay leaves are natural insect repellents.
What Happens When You Cook This Food
Protein reactions. The wheat kernel contains several proteins, including gliadin and glute- nin. When you mix flour with water, gliadin and glutenin clump together in a sticky mass.
Kneading the dough relaxes the long gliadin and glutenin molecules, breaking internal bonds between individual atoms in each gliadin and glutenin molecule and allowing the molecules to unfold and form new bonds between atoms in different molecules. The result is a network structure made of a new gliadin-glutenin compound called gluten.
Gluten is very elastic. The gluten network can stretch to accommodate the gas (carbon dioxide) formed when you add yeast to bread dough or heat a cake batter made with baking powder or baking soda (sodium bicarbonate), trapping the gas and making the bread dough or cake batter rise. When you bake the dough or batter, the gluten network hardens and the bread or cake assumes its finished shape.
Starch reactions. Starch consists of molecules of the complex carbohydrates amylose and amylopectin packed into a starch granule. When you heat flour in liquid, the starch gran- ules absorb water molecules, swell, and soften. When the temperature of the liquid reaches approximately 140°F the amylose and amylopectin molecules inside the granules relax and unfold, breaking some of their internal bonds (bonds between atoms on the same molecule) and forming new bonds between atoms on different molecules. The result is a network that traps and holds water molecules. The starch granules then swell, thickening the liquid. If you continue to heat the liquid (or stir it too vigorously), the network will begin to break down, the liquid will leak out of the starch granules, and the sauce will separate.*
Combination reaction. Coating food with flour takes advantage of the starch reaction (absorbing liquids) and the protein reaction (baking a hard, crisp protein crust).
Medical Uses and/or Benefits
A lower risk of some kinds of cancer. In 1998, scientists at Wayne State University in Detroit conducted a meta-analysis of data from more than 30 well-designed animal studies mea- suring the anti-cancer effects of wheat bran, the part of grain with highest amount of the insoluble dietary fibers cellulose and lignin. They found a 32 percent reduction in the risk of colon cancer among animals fed wheat bran; now they plan to conduct a similar meta- analysis of human studies. Whole wheat flours are a good source of wheat bran. NOTE : The amount of fiber per serving listed on a food package label shows the total amount of fiber (insoluble and soluble).
Early in 1999, however, new data from the long-running Nurses Health Study at Brigham Women’s Hospital/Harvard University School of Public Health showed that women who ate a high-fiber diet had a risk of colon cancer similar to that of women who ate a low-fiber diet.
* A mylose is a long, unbranched, spiral molecule; amylopect in is a short, compact, branched molecule.
A mylose has more room for forming bonds to water. Wheat flours, which have a higher rat io of amy- lose to amylopect in, are superior t hickeners.
Because this study contradicts literally hundreds of others conducted over the past 30 years, researchers are awaiting confirming evidence before changing dietary recommendations.
Adverse Effects Associated with This Food
Allergic reactions. According to the Merck Manual, wheat is one of the foods most commonly implicated as a cause of allergic upset stomach, hives, and angioedema (swollen lips and eyes). For more information, see under wheat cer ea ls.
Gluten intolerance (celiac disease). Celiac disease is an intestinal allergic disorder that makes it impossible to digest gluten and gliadin (proteins found in wheat and some other grains). Corn flour, potato flour, rice flour, and soy flour are all gluten- and gliadin-free.
Ergot poisoning. Rye and some kinds of wheat will support ergot, a parasitic fungus related to lysergic acid (LSD). Because commercial flours are routinely checked for ergot contamina- tion, there has not been a major outbreak of ergot poisoning from bread since a 1951 incident in France. Since baking does not destroy ergot toxins, the safest course is to avoid moldy flour altogether.
Amaranthus speciesDescription: These plants, which grow 90 centimeters to 150 centimeters tall, are abundant weeds in many parts of the world. All amaranth have alternate simple leaves. They may have some red color present on the stems. They bear minute, greenish flowers in dense clusters at the top of the plants. Their seeds may be brown or black in weedy species and light-colored in domestic species.Habitat and Distribution: Look for amaranth along roadsides, in disturbed waste areas, or as weeds in crops throughout the world. Some amaranth species have been grown as a grain crop and a garden vegetable in various parts of the world, especially in South America.Edible Parts: All parts are edible, but some may have sharp spines you should remove before eating. The young plants or the growing tips of alder plants are an excellent vegetable. Simply boil the young plants or eat them raw. Their seeds are very nutritious. Shake the tops of alder plants to get the seeds. Eat the seeds raw, boiled, ground into flour, or popped like popcorn.... amaranth
Nutritional Profile
Energy value (calories per serving): Moderate
Protein: Moderate Fat: Low to moderate Saturated fat: Low to high Cholesterol: Low to high Carbohydrates: High
Fiber: Moderate to high
Sodium: Moderate to high
Major vitamin contribution: B vitamins
Major mineral contribution: Calcium, iron, potassium
About the Nutrients in This Food
All commercially made yeast breads are approximately equal in nutri- tional value. Enriched white bread contains virtually the same amounts of proteins, fats, and carbohydrates as whole wheat bread, although it may contain only half the dietary fiber (see flour).
Bread is a high-carbohydrate food with lots of starch. The exact amount of fiber, fat, and cholesterol in the loaf varies with the recipe. Bread’s proteins, from grain, are low in the essential amino acid lysine. The most important carbohydrate in bread is starch; all breads contain some sugar. Depending on the recipe, the fats may be highly saturated (butter or hydrogenated vegetable fats) or primarily unsaturated (vegetable fat).
All bread is a good source of B vitamins (thiamin, riboflavin, niacin), and in 1998, the Food and Drug Administration ordered food manufactur- ers to add folates—which protect against birth defects of the spinal cord and against heart disease—to flour, rice, and other grain products. One year later, data from the Framingham Heart Study, which has followed heart health among residents of a Boston suburb for nearly half a cen- tury, showed a dramatic increase in blood levels of folic acid. Before the fortification of foods, 22 percent of the study participants had a folic acid deficiency; after, the number fell to 2 percent.
Bread is a moderately good source of calcium, magnesium, and phos- phorus. (Breads made with milk contain more calcium than breads made without milk.) Although bread is made from grains and grains contain phytic acid, a natural antinutrient that binds calcium ions into insoluble, indigestible compounds, the phytic acid is inactivated by enzyme action during leavening. Bread does not bind calcium.
All commercially made breads are moderately high in sodium; some contain more sugar than others. Grains are not usually considered a good source of iodine, but commer- cially made breads often pick up iodine from the iodophors and iodates used to clean the plants and machines in which they are made.
Homemade breads share the basic nutritional characteristics of commercially made breads, but you can vary the recipe to suit your own taste, lowering the salt, sugar, or fat and raising the fiber content, as you prefer.
The Most Nutritious Way to Serve This Food
As sandwiches, with cheese, milk, eggs, meat, fish, or poultry. These foods supply the essen- tial amino acid lysine to “complete” the proteins in grains.
With beans or peas. The proteins in grains are deficient in the essential amino acids lysine and isoleucine and rich in the essential amino acids tryptophan, methionine, and cystine. The proteins in legumes (beans and peas) are exactly the opposite.
Diets That May Restrict or Exclude This Food
Gluten-free diet (excludes breads made with wheat, oats, rye, buckwheat and barley flour) Lactose-free diet
Low-fiber diet (excludes coarse whole-grain breads) Low-sodium diet
Buying This Food
Look for: Fresh bread. Check the date on closed packages of commercial bread.
Storing This Food
Store bread at room temperature, in a tightly closed plastic bag (the best protection) or in a breadbox. How long bread stays fresh depends to a great extent on how much fat it contains. Bread made with some butter or other fat will keep for about three days at room tempera- ture. Bread made without fat (Italian bread, French bread) will dry out in just a few hours; for longer storage, wrap it in foil, put it inside a plastic bag, and freeze it. When you are ready to serve the French or Italian bread, you can remove it from the plastic bag and put the foil- wrapped loaf directly into the oven.
Throw away moldy bread. The molds that grow on bread may produce carcinogenic toxins.
Do not store fresh bread in the refrigerator; bread stales most quickly at temperatures just above freezing. The one exception: In warm, humid weather, refrigerating bread slows the growth of molds.
When You Are Ready to Serve This Food
Use a serrated knife to cut bread easily.
What Happens When You Cook This Food
Toasting is a chemical process that caramelizes sugars and amino acids (proteins) on the surface of the bread, turning the bread a golden brown. This chemical reaction, known both as the browning reaction and the Maillard reaction (after the French chemist who first identified it), alters the structure of the surface sugars, starches, and amino acids. The sugars become indigestible food fiber; the amino acids break into smaller fragments that are no longer nutritionally useful. Thus toast has more fiber and less protein than plain bread. How- ever, the role of heat-generated fibers in the human diet is poorly understood. Some experts consider them inert and harmless; others believe they may be hazardous.
How Other Kinds of Processing Affect This Food
Freezing. Frozen bread releases moisture that collects inside the paper, foil, or plastic bag in which it is wrapped. If you unwrap the bread before defrosting it, the moisture will be lost and the bread will be dry. Always defrost bread in its wrappings so that it can reabsorb the moisture that keeps it tasting fresh.
Drying. Since molds require moisture, the less moisture a food contains, the less likely it is support mold growth. That is why bread crumbs and Melba toast, which are relatively mois- ture-free, keep better than fresh bread. Both can be ground fine and used as a toasty-flavored thickener in place of flour or cornstarch.
Medical Uses and/or Benefits
A lower risk of some kinds of cancer. In 1998, scientists at Wayne State University in Detroit conducted a meta-analysis of data from more than 30 well-designed animal studies mea- suring the anti-cancer effects of wheat bran, the part of grain with highest amount of the insoluble dietary fibers cellulose and lignin. They found a 32 percent reduction in the risk of colon cancer among animals fed wheat bran; now they plan to conduct a similar meta- analysis of human studies. Breads made with whole grain wheat are a good source of wheat bran. NOTE : The amount of fiber per serving listed on a food package label shows the total amount of fiber (insoluble and soluble).
Early in 1999, however, new data from the long-running Nurses Health Study at Brigham Women’s Hospital/Harvard University School of Public Health showed that women who ate a high-fiber diet had a risk of colon cancer similar to that of women who ate a low fiber diet. Because this study contradicts literally hundreds of others conducted over the past 30 years, researchers are awaiting confirming evidence before changing dietary recommendations.
Calming effect. Mood is affected by naturally occurring chemicals called neurotransmitters that facilitate transmission of impulses between brain cells. The amino acid tryptophan amino acid is the most important constituent of serotonin, a “calming” neurotransmitter. Foods such as bread, which are high in complex carbohydrates, help move tryptophan into your brain, increasing the availability of serotonin.
Adverse Effects Associated with This Food
Allergic reactions and/or gastric distress. Bread contains several ingredients that may trigger allergic reactions, aggravate digestive problems, or upset a specific diet, among them gluten (prohibited on gluten-free diets); milk (prohibited on a lactose- and galactose-free diet or for people who are sensitive to milk proteins); sugar (prohibited on a sucrose-free diet); salt (controlled on a sodium-restricted diet); and fats (restricted or prohibited on a controlled-fat, low-cholesterol diet).... bread
Nutritional Profile
Energy value (calories per serving): Moderate to high
Protein: Moderate to high
Fat: Low to high Saturated fat: High Cholesterol: Low to high Carbohydrates: Low Fiber: None
Sodium: High
Major vitamin contribution: Vitamin A, vitamin D, B vitamins
Major mineral contribution: Calcium
About the Nutrients in This Food
Cheese making begins when Lactobacilli and/or Streptococci bacteria are added to milk. The bacteria digest lactose (milk sugar) and release lactic acid, which coagulates casein (milk protein) into curds. Rennet (gastric enzymes extracted from the stomach of calves) is added, and the mixture is put aside to set. The longer the curds are left to set, the firmer the cheese will be. When the curds are properly firm, they are pressed to squeeze out the whey (liquid) and cooked. Cooking evaporates even more liquid and makes the cheese even firmer.*
At this point, the product is “fresh” or “green” cheese: cottage cheese, cream cheese, farmer cheese. Making “ripe” cheese requires the addition of salt to pull out more moisture and specific organisms, such as Penicil- lium roquefort for Roquefort cheese, blue cheese, and Stilton, or Penicillium cambembert for Camembert and Brie.
The nutritional value of cheese is similar to the milk from which it is made. All cheese is a good source of high quality proteins with sufficient amounts of all the essential amino acids. Cheese is low to high in fat, mod- erate to high in cholesterol.
* Natural cheese is cheese made direct ly from milk. Processed cheese is natural cheese melted and combined wit h emulsifiers. Pasteurized process cheese foods contain ingredients t hat allow t hem to spread smoot hly; t hey are lower in fat and higher in moisture t han processed cheese.
Cholesterol and Saturated Fat Content of Selected Cheeses
Mozzarella
Source: USDA, Nutritive Value of Foods, Home and Garden Bullet in No. 72 (USDA, 1989).
All cheeses, except cottage cheese, are good sources of vitamin A. Orange and yellow cheeses are colored with carotenoid pigments, including bixin (the carotenoid pigment in annatto) and synthetic beta-carotene.
Hard cheeses are an excellent source of calcium; softer cheeses are a good source; cream cheese and cottage cheese are poor sources. The R DA for calcium is 1,000 mg for a woman, 1,200 mg for a man, and 1,500 mg for an older woman who is not on hormone- replacement therapy. All cheese, unless otherwise labeled, is high in sodium.
| Calcium Content of Cheese |
|
|
Cheese |
Serving |
Calcium (mg) |
| Blue |
oz. |
150 |
| Camembert |
wedge |
147 |
| Cheddar |
oz. |
204 |
| Cottage cheese |
|
|
| creamed |
cup |
135 |
| uncreamed |
cup |
46 |
| Muenster |
oz. |
203 |
| Pasteurized processed American |
oz. |
174 |
| Parmesan grated |
tbsp. |
69 |
| Provolone |
oz. |
214 |
| Swiss |
oz. |
272 |
Source:
Nutritive Value of Foods, Home and Gardens Bullet in No. 72 (USDA, 1989).
The Most Nutritious Way to Serve This Food
With grains, bread, noodles, beans, nuts, or vegetables to add the essential amino acids miss- ing from these foods, “complete” their proteins, and make them more nutritionally valuable.
Diets That May Restrict or Exclude This Food
Antiflatulence diet
Controlled-fat, low-cholesterol diet
Lactose- and galactose-free diet (lactose, a disaccharide [double sugar] is composed of one unit of galactose and one unit of glucose)
Low-calcium diet (for patients with kidney disease) Sucrose-free diet (processed cheese)
Buying This Food
Look for: Cheese stored in a refrigerated case. Check the date on the package.
Avoid: Any cheese with mold that is not an integral part of the food.
Storing This Food
Refrigerate all cheese except unopened canned cheeses (such as Camembert in tins) or grated cheeses treated with preservatives and labeled to show that they can be kept outside the refrigerator. Some sealed packages of processed cheeses can be stored at room temperature but must be refrigerated once the package is opened.
Wrap cheeses tightly to protect them from contamination by other microorganisms in the air and to keep them from drying out. Well-wrapped, refrigerated hard cheeses that have not been cut or sliced will keep for up to six months; sliced hard cheeses will keep for about two weeks. Soft cheeses (cottage cheese, ricotta, cream cheese, and Neufchatel) should be used within five to seven days. Use all packaged or processed cheeses by the date stamped on the package.
Throw out moldy cheese (unless the mold is an integral part of the cheese, as with blue cheese or Stilton).
Preparing This Food
To grate cheese, chill the cheese so it won’t stick to the grater.
The molecules that give cheese its taste and aroma are largely immobilized when the cheese is cold. When serving cheese with fruit or crackers, bring it to room temperature to activate these molecules.
What Happens When You Cook This Food
Heat changes the structure of proteins. The molecules are denatured, which means that they may be broken into smaller fragments or change shape or clump together. All of these changes may force moisture out of the protein tissue, which is why overcooked cheese is often stringy. Whey proteins, which do not clump or string at low temperatures, contain the sulfur atoms that give hot or burned cheese an unpleasant “cooked” odor. To avoid both strings and an unpleasant odor, add cheese to sauces at the last minute and cook just long enough to melt the cheese.
How Other Kinds of Processing Affect This Food
Freezing. All cheese loses moisture when frozen, so semisoft cheeses will freeze and thaw better than hard cheeses, which may be crumbly when defrosted.
Drying. The less moisture cheese contains, the less able it is to support the growth of organ- isms like mold. Dried cheeses keep significantly longer than ordinary cheeses.
Medical Uses and/or Benefits
To strengthen bones and reduce age-related loss of bone density. High-calcium foods protect bone density. The current recommended dietary allowance (R DA) for calcium is still 800 mg for adults 25 and older, but a 1984 National Institutes of Health (NIH) Conference advisory stated that lifelong protection for bones requires an R DA of 1,000 mg for healthy men and women age 25 to 50 ; 1,000 mg for older women using hormone replacement therapy; and 1,500 mg for older women who are not using hormones, and these recommendations have been confirmed in a 1994 NIH Consensus Statement on optimal calcium intake. A diet with adequate amounts of calcium-rich foods helps protect bone density. Low-fat and no-fat cheeses provide calcium without excess fat and cholesterol.
Protection against tooth decay. Studies at the University of Iowa (Iowa City) Dental School confirm that a wide variety of cheeses, including aged cheddar, Edam, Gouda, Monterey Jack, Muenster, mozzarella, Port Salut, Roquefort, Romano, Stilton, Swiss, and Tilsit—limit the tooth decay ordinarily expected when sugar becomes trapped in plaque, the sticky film on tooth surfaces where cavity-causing bacteria flourish. In a related experiment using only cheddar cheese, people who ate cheddar four times a day over a two-week period showed a 20 percent buildup of strengthening minerals on the surface of synthetic toothlike material attached to the root surfaces of natural teeth.
Protection against periodontal disease. A report in the January 2008 issue of the Journal of Periodontology suggests that consuming adequate amounts of dairy products may reduce the risk of developing periodontal disease. Examining the dental health of 942 subjects ages 40 to 79, researchers at Kyushu University, in Japan, discovered that those whose diets regularly included two ounces (55 g) of foods containing lactic acid (milk, cheese, and yogurt) were significantly less likely to have deep “pockets” (loss of attachment of tooth to gum) than those who consumed fewer dairy products.
Adverse Effects Associated with This Food
Increased risk of heart disease. Like other foods from animals, cheese is a source of choles- terol and saturated fats, which increase the amount of cholesterol circulating in your blood and raise your risk of heart disease. To reduce the risk of heart disease, the USDA /Health and Human Services Dietary Guidelines for Americans recommends limiting the amount of cholesterol in your diet to no more than 300 mg a day. The guidelines also recommend limit- ing the amount of fat you consume to no more than 30 percent of your total calories, while holding your consumption of saturated fats to more than 10 percent of your total calories (the calories from saturated fats are counted as part of the total calories from fat).
Food poisoning. Cheese made from raw (unpasteurized) milk may contain hazardous microorganisms, including Salmonella and Listeria. Salmonella causes serious gastric upset; Lis- teria, a flulike infection, encephalitis, or blood infection. Both may be life-threatening to the very young, the very old, pregnant women, and those whose immune systems are weakened either by illness (such as AIDS) or drugs (such as cancer chemotherapy). In 1998, the Federal Centers for Disease Control (CDC) released data identif ying Listeria as the cause of nearly half the reported deaths from food poisoning.
Allergy to milk proteins. Milk is one of the foods most frequently implicated as a cause of allergic reactions, particularly upset stomach. However, in many cases the reaction is not a true allergy but the result of lactose intolerance (see below).
Lactose intolerance. Lactose intolerance—the inability to digest the sugar in milk—is an inherited metabolic deficiency that affects two thirds of all adults, including 90 to 95 percent of all Orientals, 70 to 75 percent of all blacks, and 6 to 8 percent of Caucasians. These people do not have sufficient amounts of lactase, the enzyme that breaks the disaccharide lactose into its easily digested components, galactose and glucose. When they drink milk, the undi- gested sugar is fermented by bacteria in the gut, causing bloating, diarrhea, flatulence, and intestinal discomfort. Some milk is now sold with added lactase to digest the lactose and make the milk usable for lactase-deficient people. In making cheese, most of the lactose in milk is broken down into glucose and galactose. There is very little lactose in cheeses other than the fresh ones—cottage cheese, cream cheese, and farmer cheese.
Galactosemia. Galactosemia is an inherited metabolic disorder in which the body lacks the enzymes needed to metabolize galactose, a component of lactose. Galactosemia is a reces- sive trait; you must receive the gene from both parents to develop the condition. Babies born with galactosemia will fail to thrive and may develop brain damage or cataracts if they are given milk. To prevent this, children with galactosemia are usually kept on a protective milk- free diet for several years, until their bodies have developed alternative pathways by which
to metabolize galactose. Pregnant women who are known carriers of galactosemia may be advised to give up milk and milk products while pregnant lest the unmetabolized galactose in their bodies cause brain damage to the fetus (damage not detectable by amniocentesis). Genetic counseling is available to identif y galactosemia carriers and assess their chances of producing a baby with the disorder.
Penicillin sensitivity. People who experience a sensitivity reaction the first time they take penicillin may have been sensitized by exposure to the Penicillium molds in the environment, including the Penicillium molds used to make brie, blue, camembert, roquefort, Stilton, and other “blue” cheeses.
Food/Drug Interactions
Tetracycline. The calcium ions in milk products, including cheese, bind tetracyclines into insoluble compounds. If you take tetracyclines with cheese, your body may not be able to absorb and use the drug efficiently.
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 ves- sels and increases blood pressure. If you eat a food such as aged or fermented cheese which is high in tyramine while you are taking an M AO inhibitor, your body may not be able to eliminate the tyramine. The result may be a hypertensive crisis.
Tyramine Content of Cheeses
High
Boursault, Camembert, Cheddar, Emmenthaler, Stilton
Medium to high
Blue, brick, Brie, Gruyère, mozzarella, Parmesan, Romano, Roquefort
Low
Processed American cheese
Very little or none
Cottage and cream cheese
Sources: The Medical Letter Handbook of Adverse Drug Interactions (1985); Handbook of Clinical
Dietetics ( The A merican Dietet ic Associat ion, 1981).
False-positive test for pheochromocytoma. Pheochromocytomas (tumors of the adrenal glands) secrete adrenalin that is converted by the body to vanillyl-mandelic acid ( VM A) and excreted in the urine. Tests for this tumor measure the level of VM A in the urine. Since cheese contains VM A, taking the test after eating cheese may result in a false-positive result. Ordinarily, cheese is prohibited for at least 72 hours before this diagnostic test.... cheese
Adansonia digitata Description: The baobab tree may grow as high as 18 meters and may have a trunk 9 meters in diameter. The tree has short, stubby branches and a gray, thick bark. Its leaves are compound and their segments are arranged like the palm of a hand. Its flowers, which are white and several centimeters across, hang from the higher branches. Its fruit is shaped like a football, measures up to 45 centimeters long, and is covered with short dense hair.Habitat and Distribution: These trees grow in savannas. They are found in Africa, in parts of Australia, and on the island of Madagascar.Edible Parts: You can use the young leaves as a soup vegetable. The tender root of the young baobab tree is edible. The pulp and seeds of the fruit are also edible. Use one handful of pulp to about one cup of water for a refreshing drink. To obtain flour, roast the seeds, then grind them.Other Uses: Drinking a mixture of pulp and water will help cure diarrhea. Often the hollow trunks are good sources of fresh water. The bark can be cut into strips and pounded to obtain a strong fiber for making rope.... baobab
See also 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: B vitamins, folate
Major mineral contribution: Iron, potassium
About the Nutrients in This Food
Barley is a high-carbohydrate food, rich in starch and dietary fiber, particu- larly pectins and soluble gums, including beta-glucans, the fiber that makes cooked oatmeal sticky. The proteins in barley are incomplete, limited in the essential amino acid lysine. Barley is a good source of the B vitamin folate.
One-half cup cooked barley has 4.5 grams dietary fiber and 12.5 mg folate (3 percent of the R DA for healthy adults).
The Most Nutritious Way to Serve This Food
With a calcium-rich food and with a food such as legumes or meat, milk, or eggs that supplies the lysine barley is missing.
Diets That May Restrict or Exclude This Food
Gluten-free diet
Buying This Food
Look for: Clean, tightly sealed boxes or plastic bags. Stains indicate that something has spilled on the box and may have seeped through to con- taminate the grain inside.
* Values are for pearled barley.
Storing This Food
Store barley in air- and moisture-proof containers in a cool, dark, dry cabinet. Well protected, it will keep for several months with no loss of nutrients.
Preparing This Food
Pick over the barley and discard any damaged or darkened grains.
What Happens When You Cook This Food
Starch consists of molecules of the complex carbohydrates amylose and amylopectin packed into a starch granule. When you cook barley in water, its starch granules absorb water mol- ecules, swell, and soften. When the temperature of the liquid reaches approximately 140°F, the amylose and amylopectin molecules inside the granules relax and unfold, breaking some of their internal bonds (bonds between atoms on the same molecule) and forming new bonds between atoms on different molecules. The result is a network that traps and holds water molecules. The starch granules swell and the barley becomes soft and bulky. If you continue to cook the barley, the starch granules will rupture, releasing some of the amylose and amylopectin molecules inside. These molecules will attract and immobilize some of the water molecules in the liquid, which is why a little barley added to a soup or stew will make the soup or stew thicker.
The B vitamins in barley are water-soluble. You can save them by serving the barley with the liquid in which it was cooked.
How Other Kinds of Processing Affect This Food
Pearling. Pearled barley is barley from which the outer layer has been removed. Milling, the process by which barley is turned into flour, also removes the outer coating (bran) of the grain. Since most of the B vitamins and fiber are concentrated in the bran, both pearled and milled barley are lower in nutrients and fiber than whole barley.
Malting. After barley is harvested, the grain may be left to germinate, a natural chemical process during which complex carbohydrates in the grain (starches and beta-glucans) change into sugar. The grain, now called malted barley, is used as the base for several fermented and distilled alcohol beverages, including beer and whiskey.
Medical Uses and/or Benefits
To reduce cholesterol levels. The soluble gums and pectins in barley appear to lower the amount of cholesterol circulating in your blood. There are currently two theories to explain how this might work. The first theory is that the pectins form a gel in your stomach that sops up fats and keeps them from being absorbed by your body. The second is that bacteria living in your gut may feed on the beta-glucans in the barley to produce short-chain fatty acids that slow the natural production of cholesterol in your liver. Barley is very rich in beta-glucans; some strains have three times as much as oats. It also has tocotrienol, another chemical that mops up cholesterol.... barley
(Greek) A flourishing woman; in mythology, the goddess of flowers Clores, Clorys, Cloriss, Clorisse, Cloryss, Clorysse... cloris
(Greek) A flourishing woman Cymah, Cymma, Cymmah... cyma
(Aramaic) A flourishing woman Idrah... idra
(Greek) A flourishing woman; blooming... khloe
Artocarpus incisaDescription: This tree may grow up to 9 meters tall. It has dark green, deeply divided leaves that are 75 centimeters long and 30 centimeters wide. Its fruits are large, green, ball-like structures up to 30 centimeters across when mature.Habitat and Distribution: Look for this tree at the margins of forests and homesites in the humid tropics. It is native to the South Pacific region but has been widely planted in the West Indies and parts of Polynesia.Edible Parts: The fruit pulp is edible raw. The fruit can be sliced, dried, and ground into flour for later use. The seeds are edible cooked.Other Uses: The thick sap can serve as glue and caulking material. You can also use it as birdlime (to entrap small birds by smearing the sap on twigs where they usually perch).... breadfruit
See also Vegetable oils.
Nutritional Profile
Energy value (calories per serving): High
Protein: Low
Fat: High
Saturated fat: High
Cholesterol: High
Carbohydrates: Low
Fiber: None
Sodium: Low (unsalted butter) High (salted butter)
Major vitamin contribution: Vitamin A, vitamin D
Major mineral contribution: None
About the Nutrients in This Food
Butterfat is 62 percent saturated fatty acids, 35 percent monounsaturated fatty acids, and 4 percent polyunsaturated fatty acids. One tablespoon of butter has 11 g of fat, 7.1 g of saturated fat, and 31 mg cholesterol, and 1,070
IU vitamin A (46 percent of the R DA for a woman, 36 percent of the R DA for a man). The vitamin A is derived from carotenoids in plants eaten by the milk-cow.
Diets That May Restrict or Exclude This Food
Low-cholesterol, controlled-fat diet Sodium-restricted diet (salted butter)
Buying This Food
Look for: Fresh butter. Check the date on the package.
Storing This Food
Store butter in the refrigerator, tightly wrapped to protect it from air and prevent it from picking up the odors of other food. Even refrigerated butter will eventually turn rancid as its fat molecules combine with oxygen to produce hydroperoxides that, in turn, break down into chemicals with an unpleasant flavor and aroma. This reaction is slowed (but not stopped) by cold. Because salt retards the combination of fats with oxygen, salted butter stays fresh longer than plain butter. (Lard, which is pork fat, must also be refrigerated. Lard has a higher proportion of unsaturated fats than the butter. Since unsaturated fats combine with oxygen more easily than saturated fats, lard becomes rancid more quickly than butter.)
Preparing This Food
To measure a half-cup of butter. Pour four ounces of water into an eight-ounce measuring cup, then add butter until the water rises to the eight-ounce mark. Scoop out the butter, use as directed in recipe.
What Happens When You Cook This Food
Fats are very useful in cooking. They keep foods from sticking to the pot or pan; add fla- vor; and, as they warm, transfer heat from the pan to the food. In doughs and batters, fats separate the flour’s starch granules from each other. The more closely the fat mixes with the starch, the smoother the bread or cake will be.
Heat speeds the oxidation and decomposition of fats. When fats are heated, they can catch fire spontaneously without boiling first at what is called the smoke point. Butter will burn at 250°F.
How Other Kinds of Processing Affect This Food
Freezing. Freezing slows the oxidation of fats more effectively than plain refrigeration; frozen butter keeps for up to nine months.
Whipping. When butter is whipped, air is forced in among the fat molecules to produce a foam. As a result, the whipped butter has fewer calories per serving, though not per ounce.
Adverse Effects Associated with This Food
Increased risk of heart disease. Like other foods from animals, butter contains cholesterol and saturated fats. Eating butter increases the amount of cholesterol circulating in your blood and raise your risk of heart disease. To reduce the risk of heart disease, USDA /Health and Human Services Dietary Guidelines for Americans recommends limiting the amount of cholesterol in your diet to no more than 300 mg a day. The guidelines also recommend limit- ing the amount of fat you consume to no more than 30 percent of your total calories, while holding your consumption of saturated fats to no more than 10 percent of your total calories (the calories from saturated fats are counted as part of the total calories from fat).
Increased risk of acid reflux. Consuming excessive amounts of fats and fatty foods loosens the lower esophageal sphincter (LES), a muscular valve between the esophagus and the stomach. When food is swallowed, the valve opens to let food into the stomach, then closes tightly to keep acidic stomach contents from refluxing (flowing backwards) into the esopha- gus. If the LES does not close efficiently, the stomach contents reflux to cause heartburn, a burning sensation. Repeated reflux is a risk factor for esophageal cancer.... butter
Sabal palmettoDescription: The palmetto palm is a tall, unbranched tree with persistent leaf bases on most of the trunk. The leaves are large, simple, and palmately lobed. Its fruits are dark blue or black with a hard seed.Habitat and Distribution: The palmetto palm is found throughout the coastal regions of the southeastern United States.Edible Parts: The fruits are edible raw. The hard seeds may be ground into flour. The heart of the palm is a nutritious food source at any time. Cut off the top of the tree to obtain the palm heart.... palmetto palm
(Hebrew) A flourishing woman Pericha, Percha, Pircha, Perchiya, Pirchiya... perach
(Hebrew) A flourishing woman Peshah, Peshia, Peshiah, Peshea, Pesheah, Peshe... pesha
Portulaca oleraceaDescription: This plant grows close to the ground. It is seldom more than a few centimeters tall. Its stems and leaves are fleshy and often tinged with red. It has paddleshaped leaves, 2.5 centimeter or less long, clustered at the tips of the stems. Its flowers are yellow or pink. Its seeds are tiny and black.Habitat and Distribution: It grows in full sun in cultivated fields, field margins, and other weedy areas throughout the world.Edible Parts: All parts are edible. Wash and boil the plants for a tasty vegetable or eat them raw. Use the seeds as a flour substitute or eat them raw.... purslane
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
(French) Form of Antoinette, meaning “priceless and highly praiseworthy; a flourishing flower” Toinett, Toinete, Toinet, Toineta, Toinetta... toinette
(Polish / Cambodian) Form of Toinette, meaning “priceless and highly praiseworthy; a flourishing flower” / born during October Tolah, Tolla, Tollah... tola
Zizania aquaticaDescription: Wild rice is a tall grass that averages 1 to 1.5 meters in height, but may reach 4.5 meters. Its grain grows in very loose heads at the top of the plant and is dark brown or blackish when ripe.Habitat and Distribution: Wild rice grows only in very wet areas in tropical and temperate regions.Edible Parts: During the spring and summer, the central portion of the lower sterns and root shoots are edible. Remove the tough covering before eating. During the late summer and fail, collect the straw-covered husks. Dry and parch the husks, break them, and remove the rice. Boil or roast the rice and then beat it into flour.... wild rice
Typha latifoliaDescription: Cattails are grasslike plants with strap-shaped leaves 1 to 5 centimeters wide and growing up to 1.8 meters tall. The male flowers are borne in a dense mass above the female flowers. These last only a short time, leaving the female flowers that develop into the brown cattail. Pollen from the male flowers is often abundant and bright yellow.Habitat and Distribution: Cattails are found throughout most of the world. Look for them in full sun areas at the margins of lakes, streams, canals, rivers, and brackish water.Edible Parts: The young tender shoots are edible raw or cooked. The rhizome is often very tough but is a rich source of starch. Pound the rhizome to remove the starch and use as a flour. The pollen is also an exceptional source of starch. When the cattail is immature and still green, you can boil the female portion and eat it like corn on the cob.Other Uses: The dried leaves are an excellent source of weaving material you can use to make floats and rafts. The cottony seeds make good pillow stuffing and insulation. The fluff makes excellent tinder. Dried cattails are effective insect repellents when burned.... cattail
The name commonly applied to the American School Physicians, a distinct group of Medical Doctors who trained in their own schools, and were licensed as M.D.s. They specialized in low-tech, nonhospital rural health care...the famous country doc with a black bag. Besides standard medical procedures, they used a more wholistic approach to disease, sometimes terming themselves Vitalists. They were the most sophisticated of the many movements that arose in response to the almost maniac medical practices of the first half of the 19th century, especially in the United States, where, as always, medicine was philosophically invasive and heroic (often a wonderment to visiting physicians from Paris or London) The Eclectics flourished and grew out of the settlement and usurpment of the Ohio and Missouri Valleys, with a sparse population and no organized hospitals, relied on methods that were not invasive (unless emergencies dictated), used therapies that relied on strengthening natural resistance (no hospitals, just someone’s sod hut) and made particular care to explain and prepare the family or neighbors for THEIR part in caring for the patient...long after the physician left. Scudder, John King, Felter, Ellingwood and Clyce Wilson were some of the more famous Eclectics, and John Uri Lloyd was the most famous pharmacist/pharmacologist within the profession. The Eclectic movement lasted from 1840 to 1937...when the only remaining medical school, unwilling to change to a Flexner Curriculum (as had the other survivors) closed its doors in Cincinnati. Long operating in a tradition of radical, populist and antiestablishment philosophy, they were unable to get any public funding, were unable to ally themselves with full universities (and share faculty and funding), and were unable to expand their teaching facilities with only a base of tuition income. They lost the licensing wars and are no more. Their tradition was exported by practitioners in Germany and Mexico, and the German Eclectics, transformed by that peculiar culture into wild-eyed Nature Curists such as Ehret, Mausert and Lust, started the nucleus for the Naturopathic movement in Yellow Springs, Ohio (next-door to Goddard College) in 1947, helping to found the initial form of the National College of Naturopathic Medicine...10 years after, and 50 miles away from the last Eclectic Medical School. Without benefit of Tanna Leaves or Charleton Heston and an armful of pickled mummy-organs, Eclectecism was reborn into the body of Naturopathy. See: THOMSONIANS... eclectics
(Japanese) A flourishing woman... yei
(Chinese) A flourishing young woman... zi
(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
Foods that produce acid when metabolised. Ash from these foods contains sulphur, phosphoric acid and chlorine, all essential for efficient metabolism. Breads, cereals, cheese, chicken, chocolate, cocoa, coffee, cranberries, eggs, fish, flour, fowl, grain products, lentils, meats (lean), nuts, oats, oatmeal, oysters, pasta, peanuts, peanut butter, pearl barley, plums, prunes, rhubarb, rabbit, rice (white), sugar, sweet corn, tea, veal, wholemeal bread, wheatgerm. ... acid foods
Nutritional Profile
Energy value (calories per serving): High
Protein: Low
Fat: Low
Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Very high
Sodium: Low (fresh or dried fruit)
High (dried fruit treated with sodium sulfur compounds)
Major vitamin contribution: B vitamins
Major mineral contribution: Iron, potassium
About the Nutrients in This Food
Dates are a high-carbohydrate food, rich in fiber and packed with sugar (as much as 70 percent of the total weight of the fruit). Dates are also a good source of nonheme iron, the inorganic iron found in plant foods, plus potassium, niacin, thiamin, and riboflavin, but they are an unusual fruit because they have no vitamin C at all.
A serving of 10 whole pitted Medjool dates has 16 g dietary fiber and 2.2 mg iron (12 percent of the R DA for a woman, 27 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food
With meat or with a vitamin C- rich food. Both enhance your body’s ability to use the nonheme iron in plants (which is ordinarily much less useful than heme iron, the organic iron in foods of animal origin).
Diets That May Restrict or Exclude This Food
Low-carbohydrate diet Low-fiber/low-residue diet Low-potassium diet
Low-sodium diet (dried dates, if treated with sodium sulfite)
Buying This Food
Look for: Soft, shiny brown dates in tightly sealed packages.
Storing This Food
Store opened packages of dates in the refrigerator, tightly wrapped to keep the fruit from drying out. (The dates sold in American markets are partly dried; they retain sufficient mois- ture to keep them soft and tasty.) Properly stored dates will stay fresh for several weeks.
Preparing This Food
To slice dates neatly, chill them in the refrigerator or freezer for an hour. The colder they are, the easier it will be to slice them.
If you’re adding dates to a cake or bread batter, coat them first with flour to keep them from dropping through the batter.
What Happens When You Cook This Food
The dates will absorb moisture from a cake or bread batter and soften.
Medical Uses and/or Benefits
Potassium benefits. Because potassium is excreted in urine, potassium-rich foods are often recommended for people taking diuretics. In addition, a diet rich in potassium (from food) is associated with a lower risk of stroke. A 1998 Harvard School of Public Health analysis of data from the long-running Health Professionals Study shows 38 percent fewer strokes among men who ate nine servings of high potassium foods a day vs. those who ate less than four servings. Among men with high blood pressure, taking a daily 1,000 mg potassium supplement—about the amount of potassium in ¾ cup pitted dates—reduced the incidence of stroke 60 percent.
Adverse Effects Associated with This Food
Sulfite sensitivity. Dates contain polyphenoloxidase, an enzyme that oxidizes phenols in the fruit to brown compounds that turn its flesh dark in the presence of air. To keep dates from darkening when they are dried, they may be treated with sulfur compounds called sulfites (sulfur dioxide, sodium bisulfite, or sodium metabisulfite). Treated dates may trigger serious allergic reactions, including potentially fatal anaphylactic shock, in people sensitive to sulfites.... dates
These are foods the body breaks down into alkali. Alkaline foods are high in sodium and potassium. Almonds, apples, asparagus, bananas, dried beans, beet greens, Brussels sprouts, buttermilk, cabbage, celery, cauliflower, currants, carrots, chestnuts, coconuts, cream; all fruits except prunes, fresh plums and cranberries. Lemons, lima beans, milk, molasses, oranges, parsnips, dried peas, peaches, radishes, raisins, Soya flour, turnips, all green leafy vegetables except sweet corn. Yeast, fresh tomatoes, herb teas, lettuce, watercress. ... alkaline foods
If you haven’t heard much about oat straw tea, it’s time to find out! It has a delicious, slightly sweet taste, as well as many benefits which will help you stay healthy. Read this article to find out more about this tea!
About Oat Straw Tea
Oat straw tea is made from oat straw, which is the part of the oat plant, found above the ground, and which remains after the grain has been harvested. While at first it was used only to stuff mattresses, now it is much more appreciated thanks to its health benefits, which you can get by drinking oat straw tea, as well.
Oat is cultivated in temperate areas on almost all continents, even in a few places in Africa. It is used, for example, to make oat flour, oat bread; in Britain, it is also used to brew beer. It can also be fed to horses or cattle.
Constituents of Oat Straw Tea
Oat is considered an important “health food” and quite a nutritious one too. Oat straw has important, benefic constituents which are also included in oat straw tea.
The main constituents, also found in oat straw tea, are carbohydrates and silicic acid. It is also rich in calcium, potassium, and magnesium, and has a reasonable amount of proteins. As for vitamins, it includes A, B complex, C and E.
How to prepare Oat Straw Tea
A classic way to prepare a cup of oat straw tea is to add a teaspoon of dried oat straw to a cup of boiling water. Let it steep for about 10 minutes before you strain to remove the oat straw plant. You can add milk or honey to sweeten the taste.
If you can and want to prepare oat straw tea from scratch, you can do that too. Pick up the necessary amount (or even more, which you can keep for later uses), wash and cut off any dirty parts. For two cups of oat straw tea, you can use a single stalk, which you cut into small pieces and add in each cup. Then, pour the boiling water and let it steep for 4 hours, or even overnight. When it’s done, strain it and drink it, either cold or reheated.
The same steps apply if you want to use dry oat straws for a few cups of oat straw tea.
Oat Straw Tea Benefits
Oat straw tea is especially good for strengthening and nourishing your bones, thanks to the amount of calcium it contains. This way, it helps you fight against osteoporosis.
It is good to drink oat straw tea in order to stabilize the sugar in your blood, as it reduces cholesterol levels and improve blood circulation. Oat straw tea is also good at improving your immune system, and it is good at alleviating pains. Drinking it can reduce headaches and menstrual cramps.
Drinking oat straw tea can also help you relax your nervous system. It has a calming effect, and helps you fight against stress, tension, anxiety and even depression. Also, a cup of oat straw tea before bed will help you sleep better.
You don’t need to consider oat straw tea only as a beverage in order to make use of its health benefits. It can also be applied externally, on the skin, in order to treat skin irritations, such as eczema or rashes. Also, a bath in oat straw tea is helpful for children with chicken pox.
Oat straw Side Effects
First of all, it is recommended that you not drink more than three cups of oat straw tea a day. If you do, it might become harmful. Some of the symptoms you might experience are headaches, dizziness, insomnia, irregular heartbeats, vomiting, diarrhea and loss of appetite. Make sure you reduce the amount of oat straw tea you drink if you get any of these symptoms.
If you’re allergic to oat flour, you should also stay away from oat straw tea. It might lead to an allergic reaction. In this case, the symptoms you might get are difficulty in breathing, rashes, itching, or swelling of the throat or mouth.
Also, if you’re suffering from celiac diseases, you should avoid drinking oat straw tea.Oat straw contains gluten, which can be harmful in this case.
Oat straw tea has plenty of health benefits which should convince you to give it a try and maybe even include it in your daily diet. It can be easily prepared from scratch, and also sweetened to fit with your taste. Just be careful with its side effects, and enjoy your cup of oat straw tea!... drink more oat straw tea!
Nelumbo speciesDescription: There are two species of lotus: one has yellow flowers and the other pink flowers. The flowers are large and showy. The leaves, which may float on or rise above the surface of the water, often reach 1.5 meters in radius. The fruit has a distinctive flattened shape and contains up to 20 hard seeds.Habitat and Distribution: The yellow-flowered lotus is native to North America. The pink-flowered species, which is widespread in the Orient, is planted in many other areas of the world. Lotuses are found in quiet fresh water.Edible Parts: All parts of the plant are edible raw or cooked. The underwater parts contain large quantities of starch. Dig the fleshy portions from the mud and bake or boil them. Boil the young leaves and eat them as a vegetable. The seeds have a pleasant flavor and are nutritious. Eat them raw, or parch and grind them into flour.... lotus
Manihot utillissimaDescription: Manioc is a perennial shrubby plant, 1 to 3 meters tall, with jointed stems and deep green, fingerlike leaves. It has large, fleshy rootstocks.Habitat and Distribution: Manioc is widespread in all tropical climates, particularly in moist areas. Although cultivated extensively, it maybe found in abandoned gardens and growing wild in many areas.Edible Parts: The rootstocks are full of starch and high in food value. Two kinds of manioc are known: bitter and sweet. Both are edible. The bitter type contains poisonous hydrocyanic acid. To prepare manioc, first grind the fresh manioc root into a pulp, then cook it for at least 1 hour to remove the bitter poison from the roots. Then flatten the pulp into cakes and bake as bread. Manioc cakes or flour will keep almost indefinitely if protected against insects and dampness. Wrap them in banana leaves for protection.CAUTIONFor safety, always cook the roots of either type.... manioc
Quercus speciesDescription: Oak trees have alternate leaves and acorn fruits. There are two main groups of oaks: red and white. The red oak group has leaves with bristles and smooth bark in the upper part of the tree. Red oak acorns take 2 years to mature. The white oak group has leaves without bristles and a rough bark in the upper portion of the tree. White oak acorns mature in 1 year. Habitat and Distribution: Oak trees are found in many habitats throughout North America, Central America, and parts of Europe and Asia. Edible Parts: All parts are edible, but often contain large quantities of bitter substances. White oak acorns usually have a better flavor than red oak acorns. Gather and shell the acorns. Soak red oak acorns in water for 1 to 2 days to remove the bitter substance. You can speed up this process by putting wood ashes in the water in which you soak the acorns. Boil the acorns or grind them into flour and use the flour for baking. You can use acorns that you baked until very dark as a coffee substitute.CAUTIONTannic acid gives the acorns their bitter taste. Eating an excessive amount of acorns high in tannic acid can lead to kidney failure. Before eating acorns, leach out this chemical.Other Uses: Oak wood is excellent for building or burning. Small oaks can be split and cut into long thin strips (3 to 6 millimeters thick and 1.2 centimeters wide) used to weave mats, baskets, or frameworks for packs, sleds, furniture, etc. Oak bark soaked in water produces a tanning solution used to preserve leather.... oak
(Tyroglyphus) n. a genus of mites. The flour mite, A. siro (T. farinae), is nonparasitic, but its presence in flour can cause a severe allergic dermatitis in flour-mill workers.... acarus
n. iodine poisoning. The main features are a characteristic staining of the mouth and odour on the breath. Vomited material may be yellowish or bluish. There is pain and burning in the throat, intense thirst, and diarrhoea, with dizziness, weakness, and convulsions. Emergency treatment includes administration of starch or flour in water and lavage with sodium thiosulphate solution.... iodism
n. a thin sheet made from moistened flour, formerly used to enclose a powdered medicine that is taken by mouth.... wafer
Opuntia speciesDescription: This cactus has flat, padlike stems that are green. Many round, furry dots that contain sharp-pointed hairs cover these stems.Habitat and Distribution: This cactus is found in arid and semiarid regions and in dry, sandy areas of wetter regions throughout most of the United States and Central and South America. Some species are planted in arid and semiarid regions of other parts of the world.Edible Parts: All parts of the plant are edible. Peel the fruits and eat them fresh or crush them to prepare a refreshing drink. Avoid the tiny, pointed hairs. Roast the seeds and grind them to a flour.CAUTIONAvoid any prickly pear cactus like plant with milky sap.Other Uses: The pad is a good source of water. Peel it carefully to remove all sharp hairs before putting it in your mouth. You can also use the pads to promote healing. Split them and apply the pulp to wounds.... prickly pear cactus
Phragmites australisDescription: This tall, coarse grass grows to 3.5 meters tall and has gray-green leaves about 4 centimeters wide. It has large masses of brown flower branches in early summer. These rarely produce grain and become fluffy, gray masses late in the season.Habitat and Distribution: Look for reed in any open, wet area, especially one that has been disturbed through dredging. Reed is found throughout the temperate regions of both the Northern and Southern Hemispheres.Edible Parts: All parts of the plant are edible raw or cooked in any season. Harvest the stems as they emerge from the soil and boil them. You can also harvest them just before they produce flowers, then dry and beat them into flour. You can also dig up and boil the underground stems, but they are often tough. Seeds are edible raw or boiled, but they are rarely found.... reed
Linn.
Family: Euphorbiaceae.
Habitat: Cultivated chiefly in Andhra Pradesh, Maharashtra, Karnataka, and Orissa.
English: Castor seed.
Ayurvedic: Eranda, Chitra- bija, Triputi; Tribija, Vaataari, Chanchu, Manda, Uruvaka, Gandharva-hastaa, Panchaan- gula, Vardhamaana, Uttaanpatraka, Vyaaghrapuchha, Chitraa.
Unani: Bedanjeer, Arand.
Siddha/Tamil: Ammanakku.
Action: Oil from seeds and young leaf—purgative. Oil is used in dermatosis and eczema. Leaves— used as poultice to extract the worm.
Root—a decoction is administered for lumbago and allied complaints.Bark—purgative.The Ayurvedic Pharmacopoeia ofIn- dia recommends the decoction of the dried, mature root in rheumatism, pain in the urinary bladder, lumbago, diseases of the abdomen and inflammations; fresh leaf in helminthiasis, dysu- ria, arthritis, pain in the urinary bladder, dysuria, abscesses; dried seed powder in constipation, rheumatism, diseases of the liver and spleen, piles, lumbago, sciatica.The root extract exhibited significant anti-inflammatory activity against carrageenan-, bradykinin-, 5-HT-and dextran-induced rat hind paw oedema. N-Demethylricinine showed dose-dependent anticholestatic and hepato- protective activities in rats.Castor oil, derived from the seeds, is a well-known purgative (dose 520 ml).Castor seed contains toxic components (2.8-3.0% on whole seed; about 10% in the flour) which are highly poisonous to human beings and animals. The principal toxic substance is the albumin, ricin. Allergens and a feebly toxic alkaloid ricinine is also present. An ulcerative factor in the seed is reported. Like other toxalbumins, ricin agglutinizes the mammalian red bleed corpuscles. (Ricin loses its toxicity and antigenic action on treatment with potassium permanganate.)Castor oil consists principally of ri- cinoleic acid. Stearic, oleic, linoleic and dihydroxystearic acids are present in small amounts. The strong laxative property of castor oil is reported due to the local irritant action caused in the intestines by ricinoleic acid formed by hydrolysis under the influence of lipolytic enzymes. (The oil should not be used with fat-soluble vermifuge, it may increase its absorption and toxic- ity.)
Dosage: Root—20-30 g for decoction. (API, Vol. I.) Leaf—10- 20 ml juice; 2-5 g powder; seed— 0.5-3 g powder. (API, Vol. III.)... ricinus communis
Metroxylon saguDescription: These palms are low trees, rarely over 9 meters tall, with a stout, spiny trunk. The outer rind is about 5 centimeters thick and hard as bamboo. The rind encloses a spongy inner pith containing a high proportion of starch. It has typical palmlike leaves clustered at the tip.Habitat and Distribution: Sago palm is found in tropical rain forests. It flourishes in damp lowlands in the Malay Peninsula, New Guinea, Indonesia, the Philippines, and adjacent islands. It is found mainly in swamps and along streams, lakes, and rivers.Edible Parts: These palms, when available, are of great use to the survivor. One trunk, cut just before it flowers, will yield enough sago to feed a person for 1 year. Obtain sago starch from nonflowering palms. To extract the edible sage, cut away the bark lengthwise from one half of the trunk, and pound the soft, whitish inner part (pith) as fine as possible. Knead the pith in water and strain it through a coarse cloth into a container. The fine, white sago will settle in the container. Once the sago settles, it is ready for use. Squeeze off the excess water and let it dry. Cook it as pancakes or oatmeal. Two kilograms of sago is the nutritional equivalent of 1.5 kilograms of rice. The upper part of the trunk’s core does not yield sage, but you can roast it in lumps over a fire. You can also eat the young sago nuts and the growing shoots or palm cabbage.Other Uses: Use the stems of tall sorghums as thatching materials.... sago palm
Nuphar speciesDescription: This plant has leaves up to 60 centimeters long with a triangular notch at the base. The shape of the leaves is somewhat variable. The plant’s yellow flowers are 2.5 centimeter across and develop into bottle-shaped fruits. The fruits are green when ripe.Habitat and Distribution: These plants grow throughout most of North America. They are found in quiet, fresh, shallow water (never deeper than 1.8 meters).Edible Parts: All parts of the plant are edible. The fruits contain several dark brown seeds you can parch or roast and then grind into flour. The large rootstock contains starch. Dig it out of the mud, peel off the outside, and boil the flesh. Sometimes the rootstock contains large quantities of a very bitter compound. Boiling in several changes of water may remove the bitterness.... spatterdock or yellow water lily
Hypericum perforatum. N.O. Hypericaceae.Some thirteen different varieties of St. John's Wort flourish in England, but Hypericum perforatum is the only one included in the herbal materia medica, and may be distinguished from the others by the small hole-like dots on the leaf.
Habitat: Hedges and woods.
Features ? The upright, woody but slender stem, branching from the upper part only, attains a height of between one and two feet. The leaves are stalkless and elliptical in shape, about half an inch long, grow in pairs on opposite sides of the stem and branches and, in addition to the transparent dots noticed above, are sometimes marked with black spots on the under side. Numerous bright yellow flowers, dotted and streaked with dark purple, cluster, in June and July, at the ends of side branches and stem. A bitter, astringent taste is remarked.
Action: Expectorant, diuretic and astringent.
Indicated in coughs, colds, and disorders of the urinary system. It was prescribed more often by the English herbal school of a hundred years ago than it is to-day, and was noticed as far back as Culpeper for "wounds, hurts and bruises." Indeed, an infusion of the fresh flowers in Olive oil, to make the "Oil of St. John's Wort," is still used as an application to wounds, swellings, and ulcers. Internally, the infusion of 1 ounce of the herb to 1 pint of boiling water is taken in wineglass doses.In America St. John's Wort grows freely in the cornfields, which proximity was held by Tilke to operate beneficially upon both herb and grain. Discussing American wheat which has grown among quantities of St. John's Wort he tells us ? "It is well known, by almost every baker who works in his business, that this flour improves the quality of the bread, byhaving a small quantity of it in every batch, particularly in seasons when the English flour is of inferior quality. A clever author informs us that it contains one-fourth more gluten than our famous wheats grown in Gloucestershire, known by the name of 'rivets.' " Tilke was himself a baker in his early days.... st. john's wort
Roxb.
Synonym: T. natans Linn. var. bispinosa (Roxb.) Makino. T. quadrispinosa Wall.
Family: Trapaceae.
Habitat: Throughout India.
English: Water Chestnut.
Ayurvedic: Shrngaataka, Shrngaata, Shrngamuula, Trikota, Jalapha- la, Trikonaphala, Paaniyaphala, Jalkanda, Trikona, Trika.
Unani: Singhaaraa.
Siddha: Singara
Action: The Ayurvedic Pharmacopoeia of India recommends the use of dried kernels in bleeding disorders, threatened abortion, dysuria, polyuria and oedema.
Flour of dried kernels is used in preparations for breaking fast in India. The flour is rich in proteins and minerals. The flour, prepared from dried kernels, ofred and white varieties contain: phosphorus 45, 48; sulphur 122.81, 130.16; calcium 60, 20; magnesium 200, 160; sodium 100, 80; and potassium 1800, 1760 mg/100 g; iron 145.16, 129.02 and manganese 18.93, 11.36 ppm, respectively. The starch, isolated from flour, consists of 15% amylose and 85% amylopectin.
Dosage: Dried seed—5-10 g powder. (API, Vol. IV.)... trapa bispinosa
Nymphaea odorataDescription: These plants have large, triangular leaves that float on the water’s surface, large, fragrant flowers that are usually white, or red, and thick, fleshy rhizomes that grow in the mud.Habitat and Distribution: Water lilies are found throughout much of the temperate and subtropical regions.Edible Parts: The flowers, seeds, and rhizomes are edible raw or cooked. To prepare rhizomes for eating, peel off the corky rind. Eat raw, or slice thinly, allow to dry, and then grind into flour. Dry, parch, and grind the seeds into flour.Other Uses: Use the liquid resulting from boiling the thickened root in water as a medicine for diarrhea and as a gargle for sore throats.... water lily
Rosa speciesDescription: This shrub grows 60 centimeters to 2.5 meters high. It has alternate leaves and sharp prickles. Its flowers may be red, pink, or yellow. Its fruit, called rose hip, stays on the shrub year-round.Habitat and Distribution: Look for wild roses in dry fields and open woods throughout the Northern Hemisphere.Edible Parts: The flowers and buds are edible raw or boiled. In an emergency, you can peel and eat the young shoots. You can boil fresh, young leaves in water to make a tea. After the flower petals fall, eat the rose hips; the pulp is highly nutritious and an excellent source of vitamin C. Crush or grind dried rose hips to make flour.CAUTIONEat only the outer portion of the fruit as the seeds of some species are quite prickly and can cause internal distress.... wild rose
Pachyrhizus erosusDescription: The yam bean is a climbing plant of the bean family, with alternate, three-parted leaves and a turniplike root. The bluish or purplish flowers are pealike in shape. The plants are often so rampant that they cover the vegetation upon which they are growing.Habitat and Distribution: The yam bean is native to the American tropics, but it was carried by man years ago to Asia and the Pacific islands. Now it is commonly cultivated in these places, and is also found growing wild in forested areas. This plant grows in wet areas of tropical regions.Edible Parts: The tubers are about the size of a turnip and they are crisp, sweet, and juicy and have a nutty flavor. They are nourishing and at the same time quench the thirst. Eat them raw or boiled. To make flour, slice the raw tubers, let them dry in the sun, and grind into a flour that is high in starch and may be used to thicken soup.CAUTIONThe raw seeds are poisonous.... yam bean
A general term for a number of conditions arising from an abnormal breakdown of fats with rapid consumption of carbohydrates. Diabetic, oxybutyric acids and other allied bodies appear in the urine. Diagnosis may be confirmed by a smell of acetone on the breath.
Causes. Diet too rich in fats, inability to digest fats. May be associated with diabetes, starvation wasting diseases and liverish attacks; when followed by coma, situation is serious.
Symptoms. Physical weakness, pallor, lethargy, acid stools, constant yawning, constipation, diarrhoea – in severe cases, jaundice. A liver tonic would be an ingredient of a prescription (Barberry, Balmony, Dandelion, Mulberry, Wahoo).
A reduced alkalinity of the blood allows acidosis to take over. Symptoms of diabetic coma when due to salt deficiency profoundly affects the chemistry of the blood.
Alternatives. Teas: Agrimony, Balm (lemon), Bogbean, Boldo, Centuary, Chamomile, Cleavers, Dandelion, Fumitory, Hyssop, Meadowsweet, Motherwort, Wormwood.
Tea. Formula: equal parts, Balm, Chamomile and Dandelion. 1 heaped teaspoon to each cup boiling water, infuse 10 minutes; dose – 1 cup thrice daily.
Tablets/capsules. Seaweed and Sarsaparilla, Blue Flag, Goldenseal, Wild Yam, Yellow Dock.
Potter’s Acidosis tablets: Anise oil, Caraway oil, Cinnamon, Meadowsweet, Rhubarb, Medicinal Charcoal.
Formula. Equal parts: Dandelion, Blue Flag, Meadowsweet. Mix. Dose: Powders: 500mg; Liquid extracts: 30-60 drops; Tinctures: 1-2 teaspoons thrice daily.
Goldenseal tincture: 1-2ml thrice daily.
Diet. Vigorous cutback in food-fats, especially dairy products. Readily assimilable form of carbohydrate (honey), replenishing stores in the liver without working that organ too hard. Restore body chemistry. Kelp instead of salt. Powdered skimmed milk, yoghurt, plantmilk made from Soya bean. Pectin foods: raw apples help solidify the stool. Bananas, carrots, carob flour products. Vitamin B complex, B6, Folic ac., Niacin, Pantothenic acid. See: CAROB BEAN. ... acidosis
Toxic means poisonous. Auto-toxaemia is self-poisoning of the blood and tissues from absorption of bacterial toxins formed during infection from acute or chronic inflammatory disease; or due to defective excretory organs (kidneys, bowel, etc). Raw foods produce little waste, but putrefaction of meats and other acid foods in the intestine and colon create an environment in which hostile bacteria flourish. Retrograde tissue change may be brought about by an unhealthy lifestyle and diet where an accumulation of cell wastes dispose to congestion and decomposition.
Treatment. An eliminative group of herbs include: expectorants, diuretics, lymphatics and alteratives to promote chemical breakdown and expulsion of the body’s waste cell products.
Cleansing teas: Gotu Kola, Bogbean, Ginseng, Nettles, Alfalfa. Or, decoctions: Dandelion root (or Dandelion coffee), Burdock root, Yellow Dock root.
Tablets/capsules. Echinacea, Blue Flag root, Goldenseal, Ginseng, Poke root, Seaweed and Sarsaparilla, Garlic, “Natural Herb Tablet”.
Powders, Liquid Extracts, Tinctures. Combine: Echinacea 2; Goldenseal 1; Myrrh quarter. Doses. Powders: Quarter of a teaspoon. Liquid extracts: 30-60 drops. Tinctures: 1-2 teaspoons. In water or honey thrice daily.
Enema: Chamomile.
Saunas and sweat-promoting exercises; epsom salts bath.
Diet. Regular raw food days. Garlic, Onions, Watercress. Low fat, low salt, high fibre. Drink distilled water. Three-day fast once monthly.
Supplements. Vitamin B-complex, Vitamin C 1g thrice daily, niacin, sulphur, zinc.
Auto-toxaemia does not refer to the toxaemia of pregnancy, known as eclampsia, for which a different group of herbs is relevant.
Removal of dental amalgam fillings is believed to assist recovery.
Note: Toxaemia may be caused by the action of toxic molecular fragments known as “free-radicals” which corrode cell membranes and kill cells. See: FREE-RADICALS. ... auto-toxaemia
See: WEAKNESS.
ASTHMA. Spasmodic contraction of the bronchi following exercise, emotional tension, infection, allergens, pollens, house dust, colds.
Symptoms. Obstruction of airways with wheezing, rales or whistling sounds with a sense of constriction. Often related to eczema – ‘eczema of the epithelium’. Infantile eczema treated with suppressive ointments may drive the condition ‘inwards’ and worsen asthma. “My son’s eczema has got better, but he now has asthma” is a common observation.
Causes: hypersensitivity to domestic animals, horses and pet birds. Common salt. Red or white wine allergy. An older generation of practitioners recognised a renal-bronchial asthma encouraged by faulty kidney function. With addition of a relaxing diuretic (Dandelion, Buchu or Parsley root) to a prescription, respiratory symptoms often abate.
Broncho-dilators such as Ephedra and Wild Thyme are widely used by the practitioner. To relieve spasm: Lobelia, Pleurisy root. White Horehound, Ammoniacum, Cramp bark, Garlic, Grindelia, Hyssop.
Anti-cough agents serve to remove sticky sputum: Coltsfoot, Garden Thyme, Slippery Elm bark, Maidenhair Fern, Linseed, Bayberry bark.
For the chronic asthmatic, bacterial invasion spells distress, when Echinacea or Balm of Gilead should be added. Where an irregular pulse reveals heart involvement, add: Hawthorn or Lily of the Valley.
Lobelia is of special value for the anxious patient with spasm of the bronchi. Should be tried before resorting to powerful spray mists which frequently produce gastro-intestinal disturbance.
Alternatives. Teas. Coltsfoot, Comfrey, Horehound (White), Mullein, Skullcap, Marshmallow, Thyme, Valerian, Wild Cherry bark, Elecampane, Plantain. Formula: equal parts herbs Coltsfoot, Mullein, Valerian. 1-2 teaspoons to each cup boiling water; infuse 10-15 minutes; dose, 1 cup twice daily and when necessary.
Antispasmodic Drops. See entry.
Practitioner. Ephedra, Lobelia, Gelsemium, Grindelia, Euphorbia (pill-bearing spurge), Skunk Cabbage, Senega, Pulsatilla, Lily of the Valley (cardiac asthma), Thyme. Formula. Equal parts, Tincture Lobelia simp; Tincture Belladonna; Tincture Ephedra. 5-10 drops thrice daily (maintenance), 10-20 drops for spasm.
Cockayne, Ernest, FNIMH. Hyssop tea for children throughout childhood to avoid respiratory disorders. Dr Finlay Ellingwood. Gelsemium 3.5ml; Lobelia 3.5ml. Distilled water to 120ml. One 5ml teaspoon in water every 3 hours.
Dr Alfred Vogel. Ephedra 20 per cent; Ipecac 15 per cent; Hawthorn berry 10 per cent; Blessed Thistle 5 per cent; Burnet Saxifrage 5 per cent; Garden Thyme 5 per cent; Grindelia 1 per cent. 10-15 drops in water thrice daily.
Dr Wm Thomson. 1 teaspoon Ephedra herb to cup boiling water; infuse 10-15 minutes. Half-1 cup 2-3 times daily.
Traditional. 2 teaspoons shredded Elecampane root in cup cold water; stand overnight. Next day, heat to boiling point when required. Strain. Sips, hot, with honey: 1 cup 2-3 times daily.
Potter’s Asthma & Bronchitis Compound 32. 40g medicinal teabags. Ingredients: Clove BPC 4.84 per cent; Elecampane root 17.24 per cent; Horehound 26.20 per cent; Hyssop 17.24 per cent; Irish Moss 17.24 per cent; Liquorice 17.24 per cent. Dose: 1-2 teaspoons when necessary.
Chinese Medicine. Decoction or extract from the Gingko tree widely used, as also is Ephedra, Garlic, Liquorice and Bailcalensis.
Tablets/capsules. Lobelia. Iceland Moss, (Gerard). Euphorbia (Blackmore).
Powders. Formula. Lobelia 2; Hyssop 1; Elderflowers 1; Grindelia quarter; Liquorice quarter: pinch Cayenne. Dose: 750mg (three 00 capsules or half a teaspoon) 2-3 times daily.
Aromatherapy. 6 drops Rosemary oil in 2 teaspoons Almond oil for massage upper chest to relieve congestion.
Inhalation. See: INHALATIONS, FRIAR’S BALSAM.
Nebulizer. A germicidal solution is made from 5 drops oil Eucalyptus in one cup boiling water. Use in nebulizer for droplet therapy.
Ioniser – use of.
Cider Vinegar. Sips of the vinegar in water for whoop.
Supportives. Yoga. Singing. Cures have been reported of patients on taking up singing. “During singing, up to 90 per cent of the vital capacity may be used without a conscious effort to increase tidal volume.” (Dr M. Judson, New England Journal of Medicine)
Diet. Low salt, low fat, high fibre, cod liver oil, carrots, watercress, Soya beans or flour, lecithin, sunflower seed oil, green vegetables, raw fruit, fresh fish. These foods are valuable sources of antioxidant vitamins and minerals essential for the body’s defence mechanism. A diet deficient in these reduces ability of the airways to withstand the ravages of cigarette smoke and other air pollutants.
Foods that are craved are ones often causing sensitivity. Among problem foods are: milk, corn, wheat, eggs, nuts, chocolate, all dairy products, fat of meats. Check labels for tartrazine artificial colouring.
Salt intake. Linked with chest diseases. “Those who eat a lot of salt had more sensitive airways than those with low salt intake . . . excess salt tended to cause most pronounced symptoms.” (Institute of Respiratory Diseases, Oavia, Italy)
Asthma mortality could be significantly reduced by sufferers lowering their salt consumption, an epidemiologist predicted.
Supplements. Daily. Vitamin B6 50-100mg. Vitamin C 500mg. Vitamin E 400iu. Magnesium, Zinc. Cod liver oil: 2 teaspoons.
Anti-allergic bedding. Provides a protective barrier against the house dust mite on mattresses and bedding. Droppings from the tiny pests are worse in the bedroom. ... asthenia
Fungus infection by Candida albicans and other organisms including Torilopsis glabrala. Causes: oral contraceptives, broad spectrum antibiotics, iron deficiency anaemia, diabetes, steroid therapy, pregnancy, high sugar diet, alcohol. When sexually transmitted may appear together with mixed organisms which prove difficult to eliminate.
Greater incidence of the condition is found in women. By interfering with the hormone balance The Pill raises the female body to a constant state of false pregnancy. This affects the character of vaginal secretions and favours growth of fungi. Oestrogens in contraceptive pills create a tissue climate conducive to Candida. Vaginal deodorants and scented soaps irritate. Because of its effect upon the Fallopian tubes it is a common cause of infertility.
Symptoms. Vulva itching, soreness, white discharge of watery to cheesy consistency. Urination painful, recurring cystitis, irritability, premenstrual and menstrual problems, anxiety, heartburn and dyspepsia. Alternatives. Teas. Agnus Castus, Balm, Barberry bark, Chamomile, La Pacho (Pau d’arco), Sage, Thyme.
Tablets/capsules. Agnus Castus, Goldenseal, Pulsatilla, Poke root, Thuja, Garlic, La Pacho.
Tincture Thuja. 15-30 drops in water, once daily.
Tinctures. Combination for the average case. Echinacea 30ml; Calendula 15ml; Goldenseal 15ml; Ladysmantle 15ml. Dose: one 5ml teaspoon thrice daily. (Brenda Cooke MNIMH, Mansfield, Notts) Topical. Tea Tree oil pessaries/cream. Alternative:– (1) Impregnate tampon with plain yoghurt and insert into vagina. Or: inject with spermicidal cream applicator or cardboard tampon applicator 2-3 teaspoons yoghurt into vagina 2-3 times daily. The theory is that the lacto-bacilli in the yoghurt competes with the candida and finally reduces it to normal levels.
(2) 2-3 teaspoons Distilled Extract Witch Hazel to cup of water for cooling antiseptic lotion.
(3) 1-2 drops Eucalyptus oil well-shaken in 4oz (120ml) Distilled Extract Witch Hazel. Reputed to kill colonies of candida albicans and allay irritation.
(4) Aloe Vera gel.
(5) Capricin.
(6) Cloves are anti-fungal and may be chewed.
(7) Calendula and Hydrastis pessaries.
Avoid surgical spirit antiseptics. A smear of Olive oil or yoghurt or No 3 above to allay irritation. Frequent washing, hot baths and use of soap at first soothe, but later exacerbate. Use water only. When washing, wipe from front to back to avoid spreading spores from bowel. No smoking.
Diet. Gluten-free, low fat, high fibre.
Acidophilus. A large mixed salad once daily. Cooked vegetables, seafood, Vitamin A foods. Replace salt with Celery, Garlic or Kelp powders. All meats, game and chicken to be from animals raised on steroid-free fodder. Replace alcohol with fresh fruit and vegetable juices. Eggs.
Reject: Dairy products (butter, cheese, milk). Brewer’s yeast. Foods and drinks with which yeast has been associated: bread, beer, homemade wines. Dried fruit, mushrooms, monosodium glutamate, pickles and preserves, smoked fish and meats, foods known to be allergic to the patient, sugar, syrup, sweeteners, chocolate, puddings, pastry, white flour products.
Supplements. Daily. Vitamin A 7500iu, Vitamin C 200mg. Zinc. ... candida, vaginal
St John’s Bread. Ceratonia siliqua L. Food and medicine. Fruit is a hard woody pod containing a sweet yellow pulp that is made into a flour. Came into prominence as effective treatment for acute (summer) diarrhoea during the Spanish Civil War when it was observed that poorer children who ate the bean, also known as locust, did not contract the disease. Stools of gastro-enteritis, colitis and ‘gippy tummy’ are known to solidify within 48 hours. May be boiled in skimmed milk or rice water. An excellent substitute for chocolate and sugar, being taken in cocoa-like drinks. Low fat content. Does not contain tyramine, a known cause of migraine, as is found in cocoa. A favourite base for fruit or snack bars; flavoured with molasses, cherry, yoghurt, ginger. Rich source of pectin and calcium which have binding properties. Carob flour is given for diarrhoea in babies. ... carob bean
Inflammation of the mucous membrane (lining membrane) which becomes boggy and discharges excessive mucus. Aetiology: infection, allergy or toxaemia. May arise from lack of fresh air, stagnant atmosphere, irritation by dust, inflammation of the middle ear, tonsils or nasal sinuses, but chiefly from auto-toxaemia when it is a natural reaction to toxic matter – an effort to expel through the mucous membrane wastes that would otherwise leave the body via the skin, kidneys or bowel. Constipation worsens the condition.
It is often caused by a heavy intake of starches, salt, sugar, white flour products, and especially dairy products including milk. Some cases are due to poor diet, low blood calcium, vitamin and mineral deficiency. May manifest as catarrh of the nose, throat, stomach, bowels, bronchi or bladder. Alternatives:–Teas made from any of the following: Angelica, Avens, Coltsfoot, Comfrey leaves, German Chamomile, Elderflowers, Eyebright, Garlic, Ginseng, Gotu Kola, Ground Ivy, Hyssop, Marshmallow leaves, Mullein, Mouse-ear, Parsley, Plantain, Marsh Cudweed, White Horehound, Yarrow.
Garlic. Good results reported.
Traditional combination. Equal parts, herbs: Angelica, Eyebright, Yarrow. 1 heaped teaspoon to each cup of boiling water.
Fenugreek seeds. 2 teaspoons to each cup water simmered 5 minutes; 1 cup thrice daily. Or grind to a powder in a blender to sprinkle on salads or cereals.
Tablets/capsules. Garlic, Iceland Moss, Lobelia, Poke root, Goldenseal (Gerard). Horseradish and Garlic (Blackmore).
Tinctures. Alternatives. (1) Goldenseal: 3-5 drops. Formulae: (2) Angelica 2; Ginger 1. (3) Lobelia 1; Goldenseal 1; Juniper 1. One teaspoon – thrice daily.
Tincture Myrrh, BPC 1973. 3-5 drops in water thrice daily.
Tea Tree oil. 2-3 drops on teaspoon honey, or in water, thrice daily.
Heath and Heather Catarrh pastilles. Squills, Menthol, Pine oil, Eucalyptus oil.
Antifect. (Potter’s) Germicidal for blocked sinuses, etc.
Eric Powell. Liquid extracts: Angelica 1oz; Juniper 1oz; Peppermint half an ounce; Root Ginger half an ounce. 1-2 teaspoons in water thrice daily.
BHP (1983). (Bronchial) Irish Moss, Cinnamon, Liquorice.
Gargle. 3 drops Tincture Myrrh in half glass water.
Inhalation. Small handful Chamomile flowers or Eucalyptus leaves to 2 pints boiling water in washbasin. Cover head with towel and inhale 10 minutes. Or – see: FRIAR’S BALSAM.
Aromatherapy. Essential oils, diluted with 20 parts water, as injection for nasal catarrh: Eucalyptus, Thyme, Pine, Garlic, Hyssop, Tea Tree.
For catarrh of the womb and vagina: see LEUCORRHOEA.
Diet. Refer: GENERAL DIET. Commence with 3-day fast.
Supplementation. Vitamins A and D as in Cod Liver oil. Vitamins B-complex, C and E.
General. Cold sponge-down, deep-breathing exercises. Sea-bathing. Smoking promotes congestion.
Note: However inconvenient, catarrh has one useful protective role – it helps prevent bacteria and toxins reaching tissue. For instance, when present in the nasal organs it may prevent mercury vapour from teeth- amalgam reaching the brain. ... catarrh
Not a medical term. Puffy skin from deposition of fat. “Orange peel skin”. Occurs chiefly in women as lumpy flesh on buttocks, thighs, stomach, knees and upper arm. Though not due to increased fluid in the tissues, it is sufficient to arrest the circulation. Constriction of capillaries causes toxic wastes to build up, forming nodules that lock away fat in the tissues. Hormone imbalance also suspected. Varicose veins may appear with cellulite from poorly supportive connective tissue. Usual cause: poor posture and unhealthy lifestyle.
Treatment. To activate capillary function and assist toxic elimination: Bladderwrack, Gotu Kola, Kola, Parsley tea. A diuretic may assist by eliminating excess fluid.
Gotu Kola tea: Quarter to half a teaspoon leaves to each cup boiling water; infuse 5-10 minutes. 1 cup morning and evening.
Formula. Tea. Equal parts: Alfalfa, Clivers, Fennel, Senna leaves. 1 heaped teaspoon to each cup boiling water: infuse 5-10 minutes. Half-1 cup morning and evening.
Seline. Tablets. Ingredients: Each tablet contains Lecithin 100mg; Pulverised Dandelion 100mg; Pulverised Horsetail 100mg; Pulverised extract Fucus 5:1 30mg; Vitamin C 40mg; Vitamin B6 1mg. 1 tablet thrice daily.
Aescin. Compound isolated from Horse-chestnuts to decrease capillary permeability and swelling. Topical. Decoction of Horse-chestnuts as a lotion. Or: infusion of Bladderwrack.
Aromatherapy and Herb essences. Combination for external use. Ingredients: Almond oil 47ml; Fennel oil 1ml; Juniper oil 1ml; Cypress essence 0.5ml; Lemon essence 0.5ml. Apply to affected areas morning and evening; small area 5 drops, large area 10 drops (Gerard). Gentle massage with a string glove, loofah or massage glove.
Diet. Reduce calorie intake. Raw fresh fruits and vegetable salads to account for 50 per cent of the diet. No sweet or dried fruits. Conservatively-cooked vegetables. Seafood. Iodine-rich foods. Wholegrain cereals. Protein: beans, chicken, poached eggs, fish, little lean meat: no pork, bacon or ham. Low-fat yoghurt. Cold-pressed unsaturated oils for salad dressings with lemon juice. Dandelion coffee to stimulate liver. Avoid sugar, alcohol, bananas and white flour products. Spring water.
Supportives. Stop smoking. Adopt an alternative to the contraceptive pill. To avoid fluid retention, 2-3 glasses of water daily. ... cellulite
It is sometimes not possible to achieve worthwhile results from herbal medicine without due regard to the quality and type of food that enters the body. Suggested foods are those which experience has shown to assist recovery and conserve body energies that might otherwise be diverted towards elimination of metabolic wastes.
“A good and proper diet in disease is worth a hundred medicines and no amount of medication can do good to a patient who does not observe a strict regimen of diet.” (Charaka Samhita 300AD)
A healthy diet helps maintain the immune system, builds up reserves and hastens recovery from illness.
A good general diet includes foods low in fat, salt and high in fibre. All white sugar and white sugar products (chocolates, sweets, etc) should be replaced with natural sugars (honey, dates, figs, molasses, raisins etc). It should contain plenty of raw fresh fruit and vegetables; best prepared in a juice-press.
Vegetables should be conservatively cooked in very little water with little salt in a covered vessel. At least one mixed raw vegetable salad should be taken daily. Bread can be replaced by jacket potato, Soya- bean flour products or ripe bananas. Puddings, pastry and suety meals should be avoided.
Lean meat should be restricted to two or three parts a week with liberal inclusion of oily fish. Tofu, a Soya bean product, is an excellent alternative to meat. Three or four eggs, only, should be taken weekly.
Dairy produce (milk, butter, cream) contain cholesterol which thickens the blood, blocks arteries and increases resistance against the heart and major blood vessels, and should be taken sparingly.
Accept: Garlic, Onions, Lecithin, Muesli or Oatmeal porridge for breakfast or at other times during the day, yoghurt, honey.
Reject: fried foods, biscuits, confectionery.
Salt: replace with powdered Garlic, Celery or Kelp.
Alcohol: replace with fresh fruit or raw vegetable juices. Coffee is a risk factor raising cholesterol concentration; Dandelion coffee, Rutin or any one of many herbal teas available offer alternatives.
Avoid over-eating and meals when tired. Foods should be well masticated without liquid drinks; dry- feed. Plenty of liquid drinks, water etc should be taken between meals.
Supplements: Vitamin C 200mg, Vitamin E 200iu, morning and evening. Evening Primrose oil. Efamol produce a combined Evening Primrose and Fish oil capsule.
Dietary fibre can prevent certain colonic diseases. Treatment of disease by diet is preferred to drugs because it has the advantage of being free from side-effects. ... diet - general
Some people cannot absorb the protein gluten present in wheat, barley, rye and oats, and hundreds of foods made from them. Nutritional deficiencies may result in coeliac disease, schizophrenia, allergies and irritable bowel syndrome.
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
Sugar diabetes. Chronic disorder of fat, protein and carbohydrate metabolism. A decrease of insulin by the pancreas gives rise to high level blood sugar (glucose) which is eliminated in the urine by the kidneys. With low insulin production the body cannot convert food into energy. In Britain over 30,000 new cases are diagnosed each year. One in five people go blind because of diabetes. The genetic factor is important; it may run in families due to defect in the immune system. Women who have German measles during the first three months of pregnancy can have a child who develops diabetes during adolescence.
Etiology. The more severe form, in younger patients, needs insulin treatment, without which ketosis and diabetic coma are possible. The milder form in older patients can be managed with diet and hypoglycaemic agents. Now considered due to auto-immune attack on Islet of Langerhams cells in pancreas which secrete insulin. “The Pill” often raises blood sugar. Lack of trace minerals (chromium and zinc). Zinc is a component of insulin and Chromium produces enzymes to stimulate metabolism of sugars. Diabetes can cause heart attack, stroke, hardening of arteries, blindness. It is the leading cause of kidney failure and gangrene.
Symptoms. Great thirst. Urine of high specific gravity. Weakness, emaciation, skin ulcers, loss of tactile sensation in the fingertips (Vitamin B6). In men there may be inflammation of the glans penis and in women, itching of the vulvae. Boils are common. In spite of large appetite there may by severe weight loss. Magnesium deficiency.
Diabetics are subject to glaucoma and detachment of the retina. There is a high incidence of cataract of the eye. While surgery may be necessary, effective supportive herbal treatment can do much. Regular visits to the Hospital Specialist help detect in time future eye, kidney and circulation damage.
High fibre, low fat, high carbohydrate. To help control blood sugar a diabetic must avoid sweets.
Exercise lowers blood sugar.
Agents used with some success: Alfalfa, Damiana leaves, Fenugreek seeds, Aloe Vera juice, Dandelion, Fringe Tree, Guar gum, Garlic (anti-diabetic action shown by Dr Madaus, West Germany, 1967), Bilberry berries, Goat’s Rue (dried aerial parts reduce blood sugar BHP (1983), Olive leaves, onions, Nettles, Pipsissewa, White Horehound, Sweet Sumach, Jambul seeds rapidly reduce sugar in the urine. Karela. Gurmar, (Gymnema sylvestre) leaves are chewed in India to reduce sugar in the urine (mild cases). Balsam pear. Bitter melon (Momordica charastia).
Hypoglycaemic herbs can be effective where the pancreas still functions. Type 1 diabetes, suffered by children whose insulin-producing cells have been destroyed and who produce no insulin at all will always require administered insulin. Maturity-onset diabetes (Type 11) occurs in middle life, insulin- production being insufficient. This form is usually associated with obesity for which herbs are helpful.
Diabetics are specially prone to infections; a course of Echinacea at the onset of winter is beneficial. Coronary artery disease is common in diabetics (especially women) who may develop atherosclerosis at an early age. High blood pressure places undue strain upon kidneys which may excrete too much protein (Yarrow, Lime flowers, Hawthorn). Lack of sensation in the feet exposes the subject to unconscious bruising and injury from which septic ulceration may arise (Chamomile foot baths).
Alternatives. Liver herbs work positively on the pancreas. Diabetic cases should receive treatment for the liver also, Dandelion and Fringe Tree being a reliable combination. Dr John Fearn, California (Ellingwood) used Fringe Tree for all his cases of sugar in the urine: 10 drops, Liquid Extract, 4-5 times daily.
Tea. Equal parts: Peppermint leaves, Dandelion leaves, Goat’s Rue leaves. 1-2 teaspoons to each cup boiling water infuse 5-15 minutes. Cup 2-3 times daily.
Teas from any one of the following: Bilberry berries or leaves, Nettles, White Horehound, Alfalfa, Olive leaves.
Decoction. Fenugreek seeds. 2 teaspoons to each large cup water simmered gently 5 minutes. One cup daily, consuming the seeds.
Powders. Equal parts: Sweet Sumach, Jambul seeds, Dandelion. Dose: 750mg (three 00 capsules or half a teaspoon) thrice daily.
Tinctures. Formula. Equal parts: Jambul, Fringe Tree, Goat’s Rue. Dose: 1 teaspoon thrice daily and at bedtime.
Tablets. Dr Alfred Vogel: tablet containing: Bilberry, Kidney Bean, Tormentil, English Walnut leaves, Alfalfa leaves, Cuckoo flowers.
Karela (Momordica Charantia) Hypoglycaemic action gave good results in clinical trials. Daily dose: 50/60ml fresh juice.
Evening Primrose. See entry.
Guar Gum. 5g unit dose sachets (Guarina) containing dispersible granules. This gum has shown beneficial effects for insulin-dependants.
Hypoglycaemics (second degree). Allspice, Bugleweed, Burdock, Ginseng, Lily of the Valley, Wormwood, Nettles.
Diabetic gangrene. Tinctures: equal parts, Echinacea, Thuja. Internally and externally. Internal dose: 30- 60 drops.
Diabetic neuralgia. Cayenne pepper (Capsicum). Frequently successful.
American traditional. It is claimed that 500mg Bayleaf, Cinnamon, Cloves and Turmeric halve the need for insulin in diabetics.
Diet. Dietary treatment has changed over the past few years. Patients are now advised by the British Diabetic Association to eat food rich in complex carbohydrates (starches) and high in fibre as in wholemeal bread, oats and wholegrain breakfast cereals, wholewheat pasta, brown rice, beans and lentils, vegetables and fruit. Fat intake should be carefully watched (lean meat); skimmed milk, polyunsaturated or low-fat cheeses and salad dressings. Certain foods are known to encourage the pancreas to produce more insulin: banana, barley, cabbage, lettuce, oats, olive, papaya, turnip, sweet potato.
Coffee intake should be limited to prevent hypoglycaemic symptoms.
Barley. A study has shown that the use of barley flour as a substitute for wheat in bread helps to control diabetes, in Iraq. (Naismith D, et al, ‘Therapeutic Value of Barley in Management of Diabetes’: Annals Nutr Metab, 35, 61-64 1991)
Supplementation. Vitamins A, B-complex, C, D, E, F. Vitamin B6. Brewer’s yeast. Minerals: Chromium 50mcg; Manganese 15mg; Magnesium 300mg; Zinc 25mg; to normalise glucose metabolism.
Note: Over 400 traditional plant medicines have been documented for diabetes, but few have been evaluated for efficacy. In the undeveloped countries they are chiefly used for non-insulin dependent diabetes. (Diabetes Care, 1989, Sept 12, p553)
Insulin dependents. Whether adults or children, insulin dependents should under no circumstances discontinue insulin injections.
Treatment by or in liaison with general medical practitioner.
Information. British Diabetic Association, 10 Queen Anne Street, London W1M 0BD, UK. Send SAE. ... diabetes, mellitus
Diet plays an important role in modern herbal medicine. A faulty diet may ruin the effect of the best of medicine. In some instances it may seriously hinder recovery. The Hay Diet works well with herbal medicine and comprises three principles.
1. Starches and sugars are not eaten with protein and acid fruit. Acid fruits should be eaten with protein meals.
2. Sugars, proteins, fats and starches are eaten only in small quantities. Vegetables, salads and fruits should form 80 per cent of the diet – all these are necessary to maintain the alkaline reserve.
3. All refined sugars and starches are avoided.
Example: potatoes or bread are not eaten with meat or fish. Sugar or honey are not used on acid fruits.
Sugar and honey are only compatible with starch fruits such as bananas. There are, however, certain foods that are compatible with all meals: mushrooms, oils, butter, cream, raisins, nuts, milk, egg yolks (the white is one of the most acid foods known).
Dr Hay advised against eating refined or processed foods – white sugar, white flour, etc, and against eating one kind of meal within four hours of a meal of the same kind.
Book: “Food Combining for Health”, by Doris Grant and Jean Joice. (Thorsons)
The Hay Diet has proved beneficial for Crohn’s disease, Colitis, Indigestion, Migraine, Raynaud’s disease, Irritable Bowel Syndrome, Heart disease, Allergies and certain other disturbances. ... diet - the hay diet
Low fat, low salt, high fibre. Dairy-free (no milk, cream, cheese, eggs). Soya milk is more suitable for children and adults than cow’s milk and provides protein, calories, calcium and vitamins. Polyunsaturates: oils of safflower, corn, Soya, sunflower seed, etc which are rich in essential fatty acids, low levels of which are frequently found in the blood of those with chronic skin disorders. Evening Primrose oil is a rich source of EFAs. Gluten-free diet has proved successful in some cases.
Accept. Goat’s milk, yoghurt, eggs – twice weekly. The high potassium and low salt content of bananas help reduce itching. Lecithin. Oily fish. Purslane is a non-fish source of EPA and suitable for the vegetarian approach. Cottage cheese. Pumpkin seeds as a source of zinc. Dandelion coffee. Artichoke: such as Schoenenberger plant juice. Salad dressing: emulsify 1 teaspoon Cider vinegar to each 2 teaspoons safflower seed oil.
Reject: Fried and greasy foods, pastries, chocolates, sweets, ice cream, spicy foods, seasoning, sausage meats, white flour products, white sugar products, alcoholic drinks, meat from the pig (ham, pork, bacon), peppers, horseradish, condiments. Powdered kelp in place of salt, powdered garlic or celery.
Foods known to contain artificial colours and preservatives. All soft drinks, except those made at home from fresh fruits or raw vegetables; coffee, strong tea, oranges. Cola drinks, chocolate, milk, cream, cheese, whey.
Supplement. Beta carotene.
Study. A flare-up can be caused by nuts, jams, fruits, artificially coloured or flavoured foods. (British Journal of Dermatology, 110, 457, (1984)) ... diet - skin disorders
One third of those taking tranquillisers become addicted. One of the problems of psychological dependence is the discomfort of withdrawal symptoms.
Symptoms. Tremors, restlessness, nausea and sleep disturbance. The greater potency of the drug, the higher the rebound anxiety. Many drugs create stress, weaken resistance to disease, tax the heart and raise blood sugar levels.
Drugs like Cortisone cause bone loss by imperfect absorption of calcium. Taken in the form of milk and dairy products, calcium is not always absorbed. Herbs to make good calcium loss are: Horsetail, Chickweed, Slippery Elm, Spinach, Alfalfa.
Agents to calm nerves and promote withdrawal may augment a doctor’s prescription for reduction of drug dosage, until the latter may be discontinued. Skullcap and Valerian offer a good base for a prescription adjusted to meet individual requirements.
Alternatives. Teas: German Chamomile, Gotu Kola, Hops, Lime flowers, Hyssop, Alfalfa, Passion flower, Valerian, Mistletoe, Oats, Lavender, Vervain, Motherwort. 1 heaped teaspoon to each cup boiling water; infuse 5-15 minutes; half-1 cup thrice daily.
Decoctions: Valerian, Devil’s Claw, Siberian Ginseng, Lady’s Slipper. Jamaica Dogwood, Black Cohosh.
Tablets/capsules. Motherwort, Dogwood, Valerian, Skullcap, Passion flower, Mistletoe, Liquorice. Powders. Formulae. Alternatives. (1) Combine equal parts Valerian, Skullcap, Mistletoe. Or, (2) Combine Valerian 1; Skullcap 2; Asafoetida quarter. Dose: 500mg (two 00 capsules or one-third teaspoon) thrice daily. Formula No 2 is very effective but offensive to taste and smell.
Practitioner. Tincture Nucis vom. once or twice daily, as advised.
Aloe Vera gel (or juice). Russians tested this plant on rabbits given heavy drug doses and expected to die. Their survival revealed the protective property of this plant: dose, 1 tablespoon morning and evening. Aromatherapy. Sniff Ylang Ylang oil. Lavender oil massage for its relaxing and stress-reducing properties.
Diet. Avoid high blood sugar levels by rejecting alcohol, white flour products, chocolate, sugar, sweets and high cholesterol foods.
Supplements. Daily. Multivitamins, Vitamin B-complex, B6, Vitamin C 2g, Minerals: Magnesium, Manganese, Iron, Zinc. Change of lifestyle. Stop smoking. Yoga.
Notes. “Do not withdraw: insulin, anticoagulants, epileptic drugs, steroids, thyroxin and hormone replacement therapy (the endocrine glands may no longer be active). Long-term tranquillisers e.g., Largactil or any medicament which has been used for a long period. Patients on these drugs are on a finely-tuned medication the balance of which may be easily disturbed.” (Simon Mills, FNIMH)
Counselling and relaxation therapy.
The Committee on Safety of Medicines specifically warns against the abrupt cessation of the Benzodiazepines and similar tranquillisers because of the considerable risk of convulsions. ... drug dependence
Important mineral. Magnesium limestone (dolomite rock). Essential for use of Vitamins B1 and B6, a deficiency of which affects the nervous system. Vasodilator. Platelet inhibitor.
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
Low blood sugar. Hyperinsulinism. “The 20th Century Epidemic.” Low blood sugar levels brought about by overstimulation of insulin production by the pancreas.
From food we eat, sugar (glucose) is converted into glycogen which is stored in the liver and muscles. To ensure its removal from the bloodstream to storage areas a balancing mechanism causes the pancreas to produce insulin for this purpose. Exhaustion of the pancreas may follow too frequent release of insulin for reducing high levels of sugar. All symptoms are temporarily relieved by eating sweet foods, chocolate, etc, or by drinking stimulating beverages: tea, coffee, cola, alcohol, etc.
Convincing evidence shows how large amounts of refined and concentrated sugars overwork the pancreas, causing wide swings in blood sugar levels. This is the reverse of diabetes which occurs from a lack of insulin.
Another factor is over-stimulation of the adrenal glands that produce adrenalin which has the power to release stored sugars. When adrenalin is discharged too frequently into the bloodstream the conversion of glycogen to glucose is impaired. This leads to a craving for sweet foods and stimulating beverages.
Symptoms are numerous and often confuse the doctor: constant hunger, tightness in the chest, dizziness, headaches, twitching of limbs, digestive disorders, fatigue, weakness in legs, irritability, migraine, nervous tension, nervous mannerisms, insomnia, memory lapses, phobia – sense of panic, cold sweats. Cold hands and feet, visual disturbances, vague aches and pains and depression.
Life becomes a succession of erratic rises and falls of the blood sugar. Symptoms are worse when the person is passing through a ‘low’ period. All this is reflected upon the sympathetic nervous system and affects the emotional life. A special blood test is carried out to assess the situation; the Glucose Tolerance Test.
Alternatives. To raise low blood sugar levels: Avens, Balmony, Bayberry, Calamus, Centuary, Chamomile (German), Dandelion root, Echinacea, Feverfew, Gentian (Yellow), Ginger, Ginseng, Goldenseal, Holy Thistle, Hops, Horehound (White), Liquorice, Quassia, Southernwood, Betony.
Teas. Chamomile (German), Ginseng, Avens, Centuary, Hops, Betony.
Decoctions. Yellow Gentian (cold infusion), Calamus (cold infusion), Dandelion root (hot infusion), Angustura bark (hot infusion).
Tablets/capsules. Calamus, Dandelion, Ginseng, Goldenseal, Echinacea, Liquorice, Kelp.
Powders. Formula. Balmony 2; Bayberry 2; White Poplar 1; Ginger 1. Dose: 500mg (two 00 capsules or one-third teaspoon) thrice daily, before meals.
Liquid Extracts. Formula. Goldenseal 10ml; Dandelion root 20ml; Holy Thistle 20ml; Cayenne 1ml. 30- 60 drops thrice daily in water before meals.
Tinctures. Same formula, double dose.
Angostura wine. Wineglassful daily.
Diet: Herb teas, juices and mineral water instead of tea, coffee and other drinks containing caffeine. Honey. Wholefoods. Adequate protein intake. Small meals throughout the day. Avoid: alcohol, sugary snacks, white flour and white sugar products.
Supplementation. Daily. B-complex, B6 50mg, E 200iu, C 1g, Chromium 125mcg, Calcium Pantothenate 500mg, Kelp, Lecithin, Zinc.
Notes: Brewer’s yeast tablets contain chromium which assists sugar metabolism. Smoking causes both glucagon and insulin to be released thus aggravating the condition. Diabetics should carry in their pocket some form of sugar against emergency. ... hypoglycaemia
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