Italia: From 1 Different Sources
(Italian) Woman from Italy Italiah, Italea, Italeah, Itala, Italla, Itali, Italie, Italy, Italey, Italee, Italeigh
Levisticum officinalis, Koch. German: Agyptischer Ku?mmel. French: Ammi. Italian: Sisone. Arabian: Amus. Indian: Ajwain. Malayan: Homama Azamoda. Iranian: Zhinyan. Parts used: root, rhizome.
Constituents: coumarins, butyric acid, volatile oil.
Action: antibiotic (mild), diaphoretic, expectorant, anti-catarrhal, emmenagogue, carminative, diuretic (mild), sedative, antispasmodic.
Uses: flatulent dyspepsia, anorexia, rheumatism, gout, absent or painful menses, mild feverishness in children, renal dropsy (mild), cystitis.
Locally: as a gargle for tonsillitis; mouth wash for mouth ulcers BHP (1983).
Combinations. With Agrimony for indigestion. With Buchu for renal dropsy. With Raspberry leaves for menstrual disorders. Usually combined with other diuretics.
Preparations: Average dose: half-2g. Thrice daily.
Decoction. Half-1 teaspoon to each cup water gently simmered 15 minutes. Dose: one-third-1 cup.
Liquid Extract: 5-30 drops in water.
Oil used in aromatherapy and perfumes.
LOZENGE. A compressed tablet for sucking in the mouth for inflammatory conditions of throat, mouth and chest. Usually has a base of sugar, a demulcent (Comfrey, Marshmallow root, Slippery Elm, Tolu, or Balm of Gilead), together with a binder, such as gum acacia or gum tragacanth. Recipe for simple lozenge: half an ounce (15g) powdered herb; half an ounce sugar; powdered gum 1 teaspoon (3g). Pure spring water – a sufficiency. Mix into a paste, thin-out the mass and press out lozenges with small gauge mould and dry. ... lovage
(Italian / German) One who is noble / a highly valued promise Adalgise, Adelgise, Adelvice, Adalgysa, Adalgyse... adalgisa
(Italian) Having great happiness Adrinna, Adreena, Adrinah, Adryna, Adreenah, Adrynah... adrina
(Latin / Italian) One who is nurturing and kind / refers to the soul Almah... alma
(Italian) From an Italian town overlooking the Gulf of Salerno Amalfey, Amalfy, Amalfie, Amalfee, Amalfea, Amalfeah... amalfi
(Italian) Form of Vivian, meaning “one who is full of life; vibrant” Bibiane, Bibianna, Bibianne, Bibiann, Bibine... bibiana
(Italian) A good daughter Bonfiliah, Bonfilea, Bonfileah, Bonfiliya, Bonfiliyah... bonfilia
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
(Italian) From the beautiful garden Cannelitah, Canelita, Cannelyta, Canelyta, Canneleeta, Caneleeta, Canneleata, Caneleata, Canneleita, Caneleita, Cannelieta, Canelieta... cannelita
(Italian) A friendly woman Carlisah, Carlissa, Carlissah, Carlysa, Carlysah, Carlyssa, Carlyssah... carlisa
(Italian) One who is pure Cochetah, Cochetta, Cochettah... cocheta
(Italian) A titled woman; a countess Countess, Contesse, Countessa, Countesa, Contesa... contessa
(Italian) A theatrical woman Copola, Copolla, Coppolla, Coppo, Copla... coppola
(Italian) A fiery woman Cormellah, Cormela, Cormelah, Cormellia, Cormelia, Cormellea, Cormelea, Cormy, Cormey, Cormi, Cormie, Cormee, Cormea, Cormeah... cormella
(Italian) Form of Angela, meaning “a heavenly messenger; an angel” Dangela, Deangellis, Deangelis, Diangelis... dangelis
(Italian) A titled woman; feminine form of Donald; ruler of the world Dahna, Dahnya, Dona, Donalie, Donella, Donelle, Donetta, Donia, Donica, Donielle, Donisha, Donita, Donnalee, Donnalyn, Donna-Marie, Donnell, Donnella, Donnelle, Donni, Donnica, Donnie, Donnisse, Donny, Donya, Donatella, Donalda, Donaldina, Donata, Doneen... donna
(Italian) Form of Hilda, meaning “a battlemaiden; a protector” Elde, Eldi, Eldie, Eldee, Eldy, Eldey, Eldea, Eldeah... elda
(Italian) Woman from the East Estah, Easta, Estia, Estea, Eastia, Eastea... esta
(Italian) A laborer Fabriziah, Fabrizea, Fabrizeah, Fabritzia, Fabritziah, Fabritzea, Fabritzeah... fabrizia
(Italian) Resembling a butterfly Farfallah, Farfala, Farfalle, Farfale, Farfailini, Farfallone, Farfalah... farfalla
Ricinus communisEuphorbiaceaeSan: Erandah, Pancangulah;Hin: Erandi, Erand;Ben: Bherenda;Mal: Avanakku;Tam: Amanakku, Kootaimuttu, Amanakkam Ceti;Kan: Haralu, Manda, Oudla;Tel: Erandamu, AmudamuImportance: Castor is a perennial evergreen shrub. The Sanskrit name erandah describes the property of the drug to dispel diseases. It is considered as a reputed remedy for all kinds of rheumatic affections. They are useful in gastropathy such as gulma, amadosa, constipation, inflammations, fever, ascitis, strangury, bronchitis, cough, leprosy, skin diseases, vitiated conditions of vata, colic, coxalgia and lumbago. The leaves are useful in burns, nyctalopia, strangury and for bathing and fermentation and vitiated conditions of vata, especially in rheumatoid arthritis, urodynia and arthralgia. Flowers are useful in urodynia and arthralgia and glandular tumours. Seeds are useful in dyspepsia and for preparing a poultice to treat arthralgia. The oil from seeds is a very effective purgative for all ailments caused by vata and kapha. It is also recommended for scrotocele, ascites, intermittent fever, gulma, colonitis, lumbago, coxalgia and coxitis (Warrier et al, 1996). Oil is also used for soap making. Fresh leaves are used by nursing mothers in the Canary Island as an external application to increase the flow of milk. Castor oil is an excellent solvent of pure alkaloids and as such solutions of atropine, cocaine, etc. is used in ophthalmic surgery. It is also dropped into the eye to remove the after-irritation caused by the removal of foreign bodies.Distribution: It is a native of N. E. tropical Africa. It is found throughout India, cultivated and found wild upto 2400m.Botany: Ricinus communis Linn. belongs to the family Euphorbiaceae. It is a monoecious evergreen shrub growing upto 4m. Leaves are alternate, palmatifid, 6-10 lobed, each 1- nerved with many lateral nerves and peltate. Lobes are lanceolate, thinly pubescent below, margin serrate and apex acuminate. Paniculate racemes are terminal with male flowers below, female ones above. Perianth is cupular, splitting into 3-5 lobes, laceolate, valvate, margin inrolled and acuminate. Filaments of stamen are connate and repeatedly branched with divergent anther cells. Sepals are 5, sub-equal, lanceolate, valvate and acute. Ovary is globose, echinate, 3-locular with 3 ovules and pendulous. Styles are 3, stout, papillose, stigmatiferous. Capsules are 3-lobed and prickly with oblong seeds having smooth testa and marbled, shiny and carunculate. R. bronze King and R. africanus are two good garden varieties which are known as Italian and East Indian Castors, respectively (Mathew, 1983, Grieve and Leyel, 1992).Agrotechnology: Castor is cultivated both in the plains and the hills. As it has deep root system it is hardy and capable of resisting drought. It does not withstand waterlogging and frost. It requires hard dry climate for proper development of fruits and seeds. It requires a well- drained soil, preferably sandy loam or loamy sand. High soil fertility is of less importance as compared to the good physical condition of the soil. It cannot tolerate alkalinity. It is generally grown in red loamy soils, black soils and alluvial soils. The plant is seed propagated. The seed rate required is 5-12 kg/ha (pure crop) and 3 kg/ha (mixed crop). Seeds are to be sown on a hot bed early in March. When the plants come up individual plant is to be planted in a separate pot filled with light soil and plunged into a fresh hot bed. The young plants are to be kept in glass houses till early June where they are hardened and kept out. The suitable season of growing is kharif season. The crop is usually sown in April and planting is done in early July. The land is to be ploughed 2-3 times with the onset of rains and is repeated after rain. The spacing recommended is 60X90cm in case of pure crop but it is seldom cultivated pure. It is usually grown mixed with crops such as jowar, arhar, chilly, groundnut, cowpea, cotton, etc. 10-15t FYM/ha and 50kg N, 50kg P2O5 and 20kg K2O/ha will be sufficient. Addition of neem cake is beneficial as it increases oil content. There should be sufficient moisture in the field at the time of sowing. A month after planting, weeding and earthing up is to be done. The plant is attacked by hairy caterpillar, castor semi - looper, castor seed caterpillar, etc. which can be managed by integrated pest management measures. The leaf blight disease occurring in castor can be controlled by spraying with Bordeaux mixture 2-3 times at 15 days interval. Harvesting of ripe fruits can be done from the end of November till the end of February. The fruit branches are picked when they are still green to avoid splitting and scattering of the seeds. The pods are to be heaped up in the sun to dry. Then the seeds are to be beaten with stick and winnowed. Roots, leaves, flowers, seeds and oil constitute the economic parts. The average yield is 500-600kg/ha (Thakur, 1990).Properties and activity: The beancoat yielded lupeol and 30-norlupan-3 -ol-20-one. Roots, stems and leaves contain several amino acids. Flowers gave apigenin, chlorogenin, rutin, coumarin and hyperoside. Castor oil is constituted by several fatty acids (Husain et al, 1992). Seed coat contained 1. 50-1. 62% lipids and higher amounts of phosphatides and non-saponifiable matter than seed kernel. Fresh leaves protected against liver injury induced by carbon tetra chloride in rats while cold aqueous extract provided partial protection (Rastogi et al, 1991). Root and stem is antiprotozoal and anticancerous. Root, stem and seed are diuretic. The roots are sweet, acrid, astringent, thermogenic, carminative, purgative, galactagogue, sudorific, expectorant and depurative. Leaves are diuretic, anthelmintic and galactagogue. Seeds are acrid, thermogenic, digestive, cathartic and aphrodisiac. Oil is bitter, acrid, sweet, antipyretic, thermogenic and viscous (Warrier et al, 1996). Castor oil forms a clean, light- coloured soap, which dries and hardens well and is free from smell. The oil varies much in activity. The East Indian is the more active, but the Italian has the least taste. Castor oil is an excellent solvent of pure alkaloids. The oil furnishes sebacic acid and caprylic acid. It is the most valuable laxative in medicines. It acts in about 5 hours, affecting the entire length of the bowel, but not increasing the flow of bile, except in very large doses. The mode of its action is unknown. The oil will purge when rubbed into the skin (Grieve and Leyel, 1992).... castor
(Italian) Resembling the wine Chianti, Chiantie, Chiantee, Chianty, Chiantey, Chiantea... chiante
(Italian) Daughter of the light Chiarah, Chiarra, Chiarrah... chiara
(Italian) Surrounded by light Ciandrah, Cyandra, Cyandrah... ciandra
Nutritional Profile
Energy value (calories per serving): Low
Protein: Moderate
Fat: Low
Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High
Sodium: Low
Major vitamin contribution: Vitamin C (low)
Major mineral contribution: Potassium (low)
About the Nutrients in This Food
Eggplant is a high-fiber food with only minimum amounts of vitamins and minerals. One cup (100 g/3.5 ounces) boiled eggplant has 2.5 mg dietary fiber and 1.3 mg vitamin C (2 percent of the R DA for a woman, 1 percent of the R DA for a man).
In 1992, food scientists at the Autonomous University of Madrid studying the chemistry of the eggplant discovered that the vegetable’s sugar content rises through the end of the sixth week of growth and then falls dramatically over the next 10 days. The same thing happens with other flavor chemicals in the vegetable and with vitamin C, so the researchers concluded that eggplants taste best and are most nutritious after 42 days of growth. NOTE : Eggplants are members of the nightshade family, Solanacea. Other members of this family are potatoes, tomatoes, and red and green peppers. These plants produce natural neurotoxins (nerve poisons) called glycoalkaloids. It is estimated that an adult would have to eat 4.5 pounds of eggplant at one sitting to get a toxic amount of solanine, the glycoalkaloid in eggplant.
The Most Nutritious Way to Serve This Food
The eggplant’s two culinary virtues are its meaty texture and its ability to assume the flavor of sauces in which it is cooked. As a result, it is often used as a vegetarian, no-cholesterol substitute for veal or chicken in Italian cuisine, specifically dishes ala parmigiana and spaghetti sauces. However, in cooking, the egg- plant absorbs very large amounts of oil. To keep eggplant parmigiana low in fat, use non-fat cheese and ration the olive oil.
Buying This Food
Look for: Firm, purple to purple-black or umblemished white eggplants that are heavy for their size.
Avoid: Withered, soft, bruised, or damaged eggplants. Withered eggplants will be bitter; damaged ones will be dark inside.
Storing This Food
Handle eggplants carefully. If you bruise an eggplant, its damaged cells will release polyphe- noloxidase, an enzyme that hastens the oxidation of phenols in the eggplant’s flesh, produc- ing brown compounds that darken the vegetable.
Refrigerate fresh eggplant to keep it from losing moisture and wilting.
Preparing This Food
Do not slice or peel an eggplant until you are ready to use it, since the polyphenoloxidase in the eggplant will begin to convert phenols to brown compounds as soon as you tear the vegetable’s cells. You can slow this chemical reaction (but not stop it completely) by soaking sliced egg- plant in ice water—which will reduce the eggplant’s already slim supply of water-soluble vita- min C and B vitamins—or by painting the slices with a solution of lemon juice or vinegar.
To remove the liquid that can make a cooked eggplant taste bitter, slice the eggplant, salt the slices, pile them on a plate, and put a second plate on top to weight the slices down. Discard the liquid that results.
What Happens When You Cook This Food
A fresh eggplant’s cells are full of air that escapes when you heat the vegetable. If you cook an eggplant with oil, the empty cells will soak it up. Eventually, however, the cell walls will collapse and the oil will leak out, which is why eggplant parmigiana often seems to be served in a pool of olive oil.
Eggplant should never be cooked in an aluminum pot, which will discolor the eggplant. If you cook the eggplant in its skin, adding lemon juice or vinegar to the dish will turn the skin, which is colored with red anthocyanin pigments, a deeper red-purple. Red anthocyanin pigments get redder in acids and turn bluish in basic (alkaline) solutions.
Cooking reduces the eggplant’s supply of water-soluble vitamins, but you can save the Bs if you serve the eggplant with its juices.
Adverse Effects Associated with This Food
Nitrate/nitrite reactions. Eggplant—like beets, celery, lettuce, radish, spinach, and collard and turnip greens—contains nitrates that convert naturally into nitrites in your stomach, and then react with the amino acids in proteins to form nitrosamines. Although some nitrosamines are known or suspected carcinogens, this natural chemical conversion presents no known problems for a healthy adult. However, when these nitrate-rich vegetables are cooked and left to stand at room temperature, bacterial enzyme action (and perhaps some enzymes in the plants) convert the nitrates to nitrites at a much faster rate than normal. These higer-nitrite foods may be hazardous for infants; several cases of “spinach poisoning” have been reported among children who ate cooked spinach that had been left standing at room temperature.
Food/Drug Interactions
MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of enzymes that break down tyramine, a natu- ral by-product of protein metabolism, so that it can be eliminated from the body. Tyramine is a pressor amine, a chemical that constricts blood vessels and raises blood pressure. If you eat a food rich in tyramine while you are taking an M AO inhibitor, the pressor amine can- not be eliminated from your body, and the result may be a hypertensive crisis (sustained elevated blood pressure). Eggplants contain small amounts of tyramine.
False-positive urine test for carcinoid tumors. Carcinoid tumors (tumors that may arise in tis- sues of the endocrine and gastrointestinal systems) secrete serotonin, which is excreted in urine. The test for these tumors measures the level of serotonin in your urine. Eating egg- plant, which is rich in serotonin, in the 72 hours before a test for a carcinoid tumor might raise the serotonin levels in your urine high enough to cause a false-positive test result. (Other fruits and vegetables rich in serotonin are bananas, tomatoes, plums, pineapple, avo- cados, and walnuts.)... eggplant
(Portuguese / Italian / Scottish) A weaver / from the flickering fire / arising from the dark of peace Fiah, Fea, Feah, Fya, Fiya, Fyah, Fiyah... fia
(Italian) A fiery lady Fiammah, Fyamma, Fyammah, Fiama, Fiamah, Fyama, Fyamah... fiamma
(Italian) Form of Philomena, meaning “a friend of strength” Filomina, Filomeena, Filomyna, Filomenia, Filominia, Filomeenia, Filomynia, Filomeana, Filomeania, Filomenea... filomena
(Italian) A pretty young woman Flemmie, Flemmy, Flemmey, Flemmea, Flemmeah, Flemmee... flemmi
(Italian) From the fountain Fontanah, Fontanna, Fontane, Fontann, Fontanne, Fontaine, Fontayne, Fotina, Fountain, Fontaina, Fontaene, Fontayna, Fontaena... fontana
(Italian / Spanish) Feminine form of Gabriel, meaning “heroine of God” Gabriela, Gabriellia, Gabrila, Gabryela, Gabryella... gabriella
(Italian) Woman from Gaeta Gaetanah, Gaetanna, Gaetannah, Gaetane, Gaetanne... gaetana
(Italian) Resembling a pearl Ghitah, Gheeta, Ghyta, Gheata, Gheita, Ghieta... ghita
(Italian) Resembling the hyacinth Giacynta, Giacenta, Gacenta, Gacynta, Gacinta, Giacintha, Giacyntha, Giancinta, Giancinte, Gyacinta, Gyacenta, Gyacynta... giacinta
(Italian) As delicate as a flower Ginatah, Ginatta, Ginatia, Ginatea, Ginatiah, Ginateah... ginata
(Italian) A delightful daughter Gyoconda, Geoconda... gioconda
(Italian) One who brings joy Gioya... gioia
(Italian) Feminine form of Jordan; of the down-flowing river Giordanah, Giordanna, Giordannah... giordana
(Italian) Form of Judith, meaning “woman from Judea” Giudytta, Guidita, Guidyta, Guiditta... giuditta
(Italian) Form of Julia, meaning “one who is youthful; daughter of the sky” Giula, Giuliana, Giulietta, Giullia, Guilia, Guilie... giulia
(Italian) Feminine form of Justin; one who is just and fair Giustina, Giustyna, Giustinea, Giusteena, Giustiniah, Giustineah... giustinia
(Italian) One who acts as a guide Geeda, Geida, Gieda, Geada, Gwyda, Gwida... guida
(Italian) Feminine form of Guiseppe; the Lord will add Giuseppyna, Giuseppa, Giuseppia, Giuseppea, Guiseppie, Guiseppia, Guiseppa, Giuseppina... guiseppina
An enlarged liver. Hepatosplenomegaly is both an enlarged liver and spleen. Hepatosplenopalestrinamegaly is an enlarged liver, spleen and 17th century Italian composer.... hepatomegaly
(Italian) Form of Hilary, meaning “a cheerful woman; bringer of joy” Illaire, Ilarea, Illaria, Ilaire, Ilariya, Illariya... ilaria
(Italian / Spanish) Form of Isabel, meaning “consecrated to God” Isabela, Isabelita, Isobella, Izabella, Isibella, Isibela, Isahella... isabella
(Arabic / Italian) The perfect one / form of Camilla, meaning “ceremonial attendant; a noble virgin” Kamila, Kamilla, Kamillia, Kamille, Kamelia, Kamelea, Kamilia, Kamilea, Kami, Kamili, Kamlyn, Kammi, Kammie, Kamiila, Kamillra, Kamikla, Kamela, Kamella... kamilah
(Greek / Italian / Gaelic) One who is pure / dearly loved / a good friend Karah, Karalee, Karalie, Karalyn, Karalynn, Karrah, Karra, Khara, Kahra... kara
(Italian) Praises the house Laudonea, Laudoniya, Laudomia, Laudomea, Laudomiya... laudonia
(Italian) Form of Laura, meaning “crowned with laurel; from the laurel tree” Laretta, Larretta, Lauretta, Laurette, Leretta, Loreta, Lorette, Lorretta, Lowretta, Larette, Larrette... loretta
(Italian) A superior woman; the greatest... massima
(Italian) A mystical woman Mistica, Mystico, Mystica, Mistiko, Mystiko... mistico
A specific type of acute viral respiratory infection, with one virus (many strains) and a short, nasty stay. A few thousand people die from it every year, but humans alive at present have almost universal partial resistance. It was not so during WWI, when it first began to spread. It was variously called Spanish Influenza, La Grippe, and Influenza (Italian for Influence)...everyone blamed some other country for it. The Turks and Armenians took a break from mutual mutilation and blamed it on each other, since it was killing as many people as the 1,000,000 fatalities THAT bit of genocide fostered. It ran across the world like some Bergmanesque horseman, and killed at least 20 million people before it petered out around 1925. The villages of Northern New Mexico, filled with grim and genetically toughened Spanish settlers, survivors of terrible weather, 300 years of isolation, the Inquisition and Anglo carpetbaggers, suffered fatalities that reached 40% in some places. The flu is new.... influenza
(Italian) Form of Brunhilda, meaning “a dark and noble battlemaiden” Nilda, Nild, Nilde, Nillda, Nillde, Nilld... nilda
(Italian) One who makes announcements; a messenger Nunziah, Nunzea, Nunzeah, Nunciata, Nuncia, Nuncea, Nunziata, Nunziatina, Nunziateena, Nunziatyna... nunzia
(Italian) A homebody Omi, Omee, Omea, Omy, Omey... omie
(Italian) Of the flowering ash tree Ornelle, Ornell, Ornela, Ornele, Ornel... ornella
(Italian) Woman from Italy Osith, Osyth, Osythe, Ositha, Osytha... osithe
(Italian) From the ancient city Ostiah, Ostea, Osteah, Ostiya, Ostiyah... ostia
(Italian) A saintly woman Phiah, Phea, Pheah... phia
(Italian / Polynesian) One who is pious / from the land of ice... pia
(Italian) A cheerful woman Pilvie, Pilvee, Pilvea, Pilvy, Pilvey... pilvi
(Italian) Feminine form of Placido; one who is calm; tranquil Placidah, Placyda, Placeda, Placeyda, Placidia, Placidea, Placeeda, Placeada... placida
(Italian) A lively woman... po
(Italian) A chubby baby Pulcheriah, Pulcherea, Pulchereah, Pulcherya, Pulcheryah, Pulcheriya, Pulcheriyah... pulcheria
(Italian) Formidable woman Pyerah, Pyerra, Pyerrah, Pyira, Pyirra, Pyirah, Pyirrah... pyera
(Italian) From the heart Quorrah, Quora, Quorah, Quoria, Quorria, Quoriya, Quorriya... quorra
(Italian) Woman from Rome Romah, Romma, Romalda, Romana, Romelia, Romelle, Romilda, Romina, Romaana, Romaine, Romayne, Romaina, Romayna, Roman, Romane, Romania, Romeine, Romene, Romea, Romala, Romella, Romelle, Rommola, Romolla, Romola, Romula, Romy, Romi, Romie, Romia... roma
(Italian) Of the rose garden Rosalee, Rosaley, Rosalia, Roselia, Rosella, Roselle, Rozalia, Rozalie, Rozele, Rozelie, Rozely, Rozella, Rozelle, Rozellia, Rosel, Rozali, Rosali, Rosalea, Rosaleigh... rosalie
(Italian) Of an ancient culture Sabinah, Sabeena, Sabiena, Sabeina, Sabyna, Saveena, Savina, Sabenah, Sabiny, Saby, Sebina, Sebinah, Sebyna, Sebynah, Sabena, Sabeana... sabina
(Italian) One who is holy Santuzzah, Santuza, Santuzah, Santuzzia, Santuzia, Santouza, Santouzza... santuzza
(Italian) Feminine form of Xavier; owner of a new house; one who is bright Saveriah, Saverea, Saverya, Savereea, Saveriya... saveria
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