As expressed from fresh plants and used within 2-3 days or preserved with equal parts alcohol or glycerine. Use of home juicer suffices. Plantain, Horseradish, Marigold petals, Marshmallow leaves or root.
(2) The second meaning (also called test feed) applies to a diagnostic procedure for congenital PYLORIC STENOSIS, whereby a paediatrician feels over the baby’s abdomen while he or she is feeding. The pyloric mass can be felt as a ?rm swelling with the consistency of a squash ball, which comes and goes under the examiner’s ?ngers.... test meal
There is usually severe abdominal pain. After a few hours, the abdomen feels hard, and peristalsis stops (see ileus, paralytic). Other symptoms are fever, bloating, nausea, and vomiting.
Diagnosis is made from a physical examination. Surgery may be necessary to deal with the cause. If the cause is unknown, a laparoscopy or an exploratory laparotomy may be performed. Antibiotic drugs and intravenous infusions of fluid are often given. In most cases, a full recovery is made. Intestinal obstruction, caused by adhesions, may occur at a later stage.... peritonitis
Habitat: Cultivated all over India.
English: Lemon.Ayurvedic: Jambira, Jambh, Jambhir, Jaamphal, Nimbu, Nimbuka, Naaranga, Limpaka, Dantashatha, Airaavata, Neebu (bigger var.).Unani: Utraj.Siddha/Tamil: Periya elumuchhai.Action: Fruit—antiscorbutic, carminative, stomachic, antihistaminic, antibacterial. Used during coughs, colds, influenza and onset of fever (juice of roasted lemon), hiccoughs, biliousness. Fruit juice—used externally for ringworm (mixed with salt), erysipelas, also in the treatment of leprosy and white spots. Leaves and stems—antibacterial.
All parts of the plants of citrus sp. contain coumarins and psoralins. The fruits contain flavonoids and li- monoids. The flavonoids comprise three main groups—flavanones, fla- vones and 3-hydroxyflavylium (antho- cyanins); flavanones being predominantly followed by flavones and antho- cyanins. Bitter flavonoids do not occur in lemon and lime.Lemon juice is a richer source of antiscorbutic vitamin (contains 4050 mg/100 g of vitamin C) than lime, and a fair source of carotene and vitamin B1. Volatile oil (about 2.5% of the peel) consists of about 75% limonene, alpha-and beta-pinenes, alpha-ter- pinene and citral. The fruit juice also contains coumarins and bioflavonoids.The acid content of the fruit, once digested, provides an alkaline effect within the body and is found useful in conditions where acidity is a contributory factor (as in case of rheumatic conditions). The bioflavonoids strengthen the inner lining of blood vessels, especially veins and capillaries, and help counter varicose veins, arteriosclerosis, circulatory disorders and infections of liver, stomach and intestines.Major flavonoid glycosides, isolated from citrus peels and juices, include hesperidin (with properties of vitamin P). Rutin and other flavanones, isolated from citrus fruits, form the principal components of vitamin P. Flavanone glycosides contained in lemon and lime juices are eriocitrin 47 and 94; hesperidin 84 and 196 mg/l, respectively.The composition of cold pressed lime oil is quite similar to lemon oil, but citral content of lime oil is higher.Monoterpene alcohols and their esters, aldehydes—geraniol, geranial and neral, contribute to the characteristic aroma of lemon and lime.Dosage: Fruit—6-12 g (Juice—5- 10 ml). (API Vol. IV.)... citrus limonNutritional Profile Energy value (calories per serving): Moderate Protein: High Fat: Low to moderate Saturated fat: Low to moderate Cholesterol: Moderate Carbohydrates: Low Fiber: None Sodium: Low (fresh fish) High (some canned or salted fish) Major vitamin contribution: Vitamin A, vitamin D Major mineral contribution: Iodine, selenium, phosphorus, potassium, iron, calcium
About the Nutrients in This Food Like meat, poultry, milk, and eggs, fish are an excellent source of high- quality proteins with sufficient amount of all the essential amino acids. While some fish have as much or more fat per serving than some meats, the fat content of fish is always lower in saturated fat and higher in unsaturated fats. For example, 100 g/3.5 ounce cooked pink salmon (a fatty fish) has 4.4 g total fat, but only 0.7 g saturated fat, 1.2 g monounsaturated fat, and 1.7 g polyunsaturated fat; 100 g/3.5 ounce lean top sirloin has four grams fat but twice as much saturated fat (1.5 g), plus 1.6 g monounsatu- rated fat and only 0.2 g polyunsaturated fat. Omega-3 Fatty Acid Content of Various Fish (Continued) Fish Grams/ounce Rainbow trout 0.30 Lake whitefish 0.25 Source: “Food for t he Heart,” American Health, April 1985. Fish oils are one of the few natural food sources of vitamin D. Salmon also has vita- min A derived from carotenoid pigments in the plants eaten by the fish. The soft bones in some canned salmon and sardines are an excellent source of calcium. CAUTION: do not eat the bones in r aw or cook ed fish. the only bones consider ed edible ar e those in the canned products.
The Most Nutritious Way to Serve This Food Cooked, to kill parasites and potentially pathological microorganisms living in raw fish. Broiled, to liquify fat and eliminate the fat-soluble environmental contaminants found in some freshwater fish. With the soft, mashed, calcium-rich bones (in canned salmon and canned sardines).
Diets That May Restrict or Exclude This Food Low-purine (antigout) diet Low-sodium diet (canned, salted, or smoked fish)
Buying This Food Look for: Fresh-smelling whole fish with shiny skin; reddish pink, moist gills; and clear, bulging eyes. The flesh should spring back when you press it lightly. Choose fish fillets that look moist, not dry. Choose tightly sealed, solidly frozen packages of frozen fish. In 1998, the FDA /National Center for Toxicological Research released for testing an inexpensive indicator called “Fresh Tag.” The indicator, to be packed with seafood, changes color if the product spoils. Avoid: Fresh whole fish whose eyes have sunk into the head (a clear sign of aging); fillets that look dry; and packages of frozen fish that are stained (whatever leaked on the package may have seeped through onto the fish) or are coated with ice crystals (the package may have defrosted and been refrozen).
Storing This Food Remove fish from plastic wrap as soon as you get it home. Plastic keeps out air, encouraging the growth of bacteria that make the fish smell bad. If the fish smells bad when you open the package, throw it out. Refrigerate all fresh and smoked fish immediately. Fish spoils quickly because it has a high proportion of polyunsaturated fatty acids (which pick up oxygen much more easily than saturated or monounsaturated fatty acids). Refrigeration also slows the action of microorgan- isms on the surface of the fish that convert proteins and other substances to mucopolysac- charides, leaving a slimy film on the fish. Keep fish frozen until you are ready to use it. Store canned fish in a cool cabinet or in a refrigerator (but not the freezer). The cooler the temperature, the longer the shelf life.
Preparing This Food Fresh fish. Rub the fish with lemon juice, then rinse it under cold running water. The lemon juice (an acid) will convert the nitrogen compounds that make fish smell “fishy” to compounds that break apart easily and can be rinsed off the fish with cool running water. R insing your hands in lemon juice and water will get rid of the fishy smell after you have been preparing fresh fish. Frozen fish. Defrost plain frozen fish in the refrigerator or under cold running water. Pre- pared frozen fish dishes should not be thawed before you cook them since defrosting will make the sauce or coating soggy. Salted dried fish. Salted dried fish should be soaked to remove the salt. How long you have to soak the fish depends on how much salt was added in processing. A reasonable average for salt cod, mackerel, haddock (finnan haddie), or herring is three to six hours, with two or three changes of water. When you are done, clean all utensils thoroughly with hot soap and hot water. Wash your cutting board, wood or plastic, with hot water, soap, and a bleach-and-water solution. For ultimate safety in preventing the transfer of microorganisms from the raw fish to other foods, keep one cutting board exclusively for raw fish, meats, and poultry, and a second one for everything else. Finally, don’t forget to wash your hands.
What Happens When You Cook This Food Heat changes the structure of proteins. It denatures the protein molecules so that they break apart into smaller fragments or change shape or clump together. These changes force moisture out of the tissues so that the fish turns opaque. The longer you cook fish, the more moisture it will lose. Cooked fish flakes because the connective tissue in fish “melts” at a relatively low temperature. Heating fish thoroughly destroys parasites and microorganisms that live in raw fish, making the fish safer to eat.
How Other Kinds of Processing Affect This Food Marinating. Like heat, acids coagulate the proteins in fish, squeezing out moisture. Fish marinated in citrus juices and other acids such as vinegar or wine has a firm texture and looks cooked, but the acid bath may not inactivate parasites in the fish. Canning. Fish is naturally low in sodium, but can ned fish often contains enough added salt to make it a high-sodium food. A 3.5-ounce ser ving of baked, fresh red salmon, for example, has 55 mg sodium, while an equal ser ving of regular can ned salmon has 443 mg. If the fish is can ned in oil it is also much higher in calories than fresh fish. Freezing. When fish is frozen, ice cr ystals form in the flesh and tear its cells so that mois- ture leaks out when the fish is defrosted. Commercial flash-freezing offers some protec- tion by freezing the fish so fast that the ice cr ystals stay small and do less damage, but all defrosted fish tastes drier and less palatable than fresh fish. Freezing slows but does not stop the oxidation of fats that causes fish to deteriorate. Curing. Fish can be cured (preser ved) by smoking, dr ying, salting, or pickling, all of which coagulate the muscle tissue and prevent microorganisms from growing. Each method has its own particular drawbacks. Smoking adds potentially carcinogenic chemicals. Dr ying reduces the water content, concentrates the solids and nutrients, increases the calories per ounce, and raises the amount of sodium.
Medical Uses and/or Benefits Protection against cardiovascular disease. The most important fats in fish are the poly- unsaturated acids k nown as omega-3s. These fatt y acids appear to work their way into heart cells where they seem to help stabilize the heart muscle and prevent potentially fatal arrhythmia (irregular heartbeat). A mong 85,000 women in the long-run n ing Nurses’ Health Study, those who ate fatt y fish at least five times a week were nearly 50 percent less likely to die from heart disease than those who ate fish less frequently. Similar results appeared in men in the equally long-run n ing Physicians’ Health Study. Some studies suggest that people may get similar benefits from omega-3 capsules. Researchers at the Consorzio Mario Negri Sud in Santa Maria Imbaro ( Italy) say that men given a one-gram fish oil capsule once a day have a risk of sudden death 42 percent lower than men given placebos ( “look-alike” pills with no fish oil). However, most nutrition scientists recom- mend food over supplements. Omega-3 Content of Various Food Fish Fish* (3 oz.) Omega-3 (grams) Salmon, Atlantic 1.8 Anchovy, canned* 1.7 Mackerel, Pacific 1.6 Salmon, pink, canned* 1.4 Sardine, Pacific, canned* 1.4 Trout, rainbow 1.0 Tuna, white, canned* 0.7 Mussels 0.7 * cooked, wit hout sauce * drained Source: Nat ional Fisheries Inst itute; USDA Nut rient Data Laborator y. Nat ional Nut ri- ent Database for Standard Reference. Available online. UR L : http://w w w.nal.usda. gov/fnic/foodcomp/search /.
Adverse Effects Associated with This Food Allergic reaction. According to the Merck Manual, fish is one of the 12 foods most likely to trigger classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stom- ach. The others are berries (blackberries, blueberries, raspberries, strawberries), chocolate, corn, eggs, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls). NOTE : Canned tuna products may contain sulfites in vegetable proteins used to enhance the tuna’s flavor. People sensitive to sulfites may suf- fer serious allergic reactions, including potentially fatal anaphylactic shock, if they eat tuna containing sulfites. In 1997, tuna manufacturers agreed to put warning labels on products with sulfites. Environmental contaminants. Some fish are contaminated with methylmercury, a compound produced by bacteria that chemically alters naturally occurring mercury (a metal found in rock and soil) or mercury released into water through industrial pollution. The methylmer- cury is absorbed by small fish, which are eaten by larger fish, which are then eaten by human beings. The larger the fish and the longer it lives the more methylmercury it absorbs. The measurement used to describe the amount of methylmercury in fish is ppm (parts per mil- lion). Newly-popular tilapia, a small fish, has an average 0.01 ppm, while shark, a big fish, may have up to 4.54 ppm, 450 times as much. That is a relatively small amount of methylmercur y; it will soon make its way harmlessly out of the body. But even small amounts may be hazardous during pregnancy because methylmercur y targets the developing fetal ner vous system. Repeated studies have shown that women who eat lots of high-mercur y fish while pregnant are more likely to deliver babies with developmental problems. As a result, the FDA and the Environ men- tal Protection Agency have now warned that women who may become pregnant, who are pregnant, or who are nursing should avoid shark, swordfish, king mackerel, and tilefish, the fish most likely to contain large amounts of methylmercur y. The same prohibition applies to ver y young children; although there are no studies of newborns and babies, the young brain continues to develop after birth and the logic is that the prohibition during pregnancy should extend into early life. That does not mean no fish at all should be eaten during pregnancy. In fact, a 2003 report in the Journal of Epidemiology and Community Health of data from an 11,585-woman study at the University of Bristol (England) shows that women who don’t eat any fish while pregnant are nearly 40 percent more likely to deliver low birth-weight infants than are women who eat about an ounce of fish a day, the equivalent of 1/3 of a small can of tuna. One theory is that omega-3 fatty acids in the fish may increase the flow of nutrient-rich blood through the placenta to the fetus. University of Southern California researchers say that omega-3s may also protect some children from asthma. Their study found that children born to asthmatic mothers who ate oily fish such as salmon at least once a month while pregnant were less likely to develop asthma before age five than children whose asthmatic pregnant mothers never ate oily fish. The following table lists the estimated levels of mercury in common food fish. For the complete list of mercury levels in fish, click onto www.cfsan.fda.gov/~frf/sea-mehg.html. Mercury Levels in Common Food Fish Low levels (0.01– 0.12 ppm* average) Anchovies, butterfish, catfish, clams, cod, crab (blue, king, snow), crawfish, croaker (Atlantic), flounder, haddock, hake, herring, lobster (spiny/Atlantic) mackerel, mul- let, ocean perch, oysters, pollock, salmon (canned/fresh frozen), sardines, scallops, shad (American), shrimp, sole, squid, tilapia, trout (freshwater), tuna (canned, light), whitefish, whiting Mid levels (0.14 – 0.54 ppm* average) Bass (salt water), bluefish, carp, croaker ( Pacific), freshwater perch, grouper, halibut, lobster (Northern A merican), mackerel (Spanish), marlin, monkfish, orange roughy, skate, snapper, tilefish (Atlantic), tuna (can ned albacore, fresh/frozen), weakfish/ sea trout High levels (0.73 –1.45 ppm* average) King mackerel, shark, swordfish, tilefish * ppm = parts per million, i.e. parts of mercur y to 1,000,000 parts fish Source: U.S. Food and Drug Administ rat ion, Center for Food Safet y and Applied Nut rit ion, “Mercur y Levels in Commercial Fish and Shellfish.” Available online. UR L : w w w.cfsan.fda. gov/~frf/sea-mehg.ht ml. Parasitical, viral, and bacterial infections. Like raw meat, raw fish may carry various pathogens, including fish tapeworm and flukes in freshwater fish and Salmonella or other microorganisms left on the fish by infected foodhandlers. Cooking the fish destroys these organisms. Scombroid poisoning. Bacterial decomposition that occurs after fish is caught produces a his- taminelike toxin in the flesh of mackerel, tuna, bonito, and albacore. This toxin may trigger a number of symptoms, including a flushed face immediately after you eat it. The other signs of scombroid poisoning—nausea, vomiting, stomach pain, and hives—show up a few minutes later. The symptoms usually last 24 hours or less.
Food/Drug Interactions Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food such as pickled herring, which is high in tyramine, while you are taking an M AO inhibitor, your body may not be able to eliminate the tyramine and the result may be a hypertensive crisis.... fish
Nutritional Profile Energy value (calories per serving): Low Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds) Major vitamin contribution: Vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Apples are a high-fiber fruit with insoluble cellulose and lignin in the peel and soluble pectins in the flesh. Their most important vitamin is vitamin C. One fresh apple, 2.5 inches in diameter, has 2.4 g dietary fiber and 4.6 mg vitamin C (6 percent of the R DA for a woman, 5 percent of the R DA for a man). The sour taste of all immature apples (and some varieties, even when ripe) comes from malic acid. As an apple ripens, the amount of malic acid declines and the apple becomes sweeter. Apple seeds contain amygdalin, a naturally occurring cyanide/sugar compound that degrades into hydrogen cyanide. While accidentally swal- lowing an apple seed once in a while is not a serious hazard for an adult, cases of human poisoning after eating apple seeds have been reported, and swallowing only a few seeds may be lethal for a child.
The Most Nutritious Way to Serve This Food Fresh and unpared, to take advantage of the fiber in the peel and preserve the vitamin C, which is destroyed by the heat of cooking.
Diets That May Restrict or Exclude This Food Antiflatulence diet (raw apples) Low-fiber diet
Buying This Food Look for: Apples that are firm and brightly colored: shiny red Macintosh, Rome, and red Delicious; clear green Granny Smith; golden yellow Delicious. Avoid: Bruised apples. When an apple is damaged the injured cells release polyphenoloxi- dase, an enzyme that hastens the oxidation of phenols in the apple, producing brownish pigments that darken the fruit. It’s easy to check loose apples; if you buy them packed in a plastic bag, turn the bag upside down and examine the fruit.
Storing This Food Store apples in the refrigerator. Cool storage keeps them from losing the natural moisture that makes them crisp. It also keeps them from turning brown inside, near the core, a phe- nomenon that occurs when apples are stored at warm temperatures. Apples can be stored in a cool, dark cabinet with plenty of circulating air. Check the apples from time to time. They store well, but the longer the storage, the greater the natural loss of moisture and the more likely the chance that even the crispest apple will begin to taste mealy.
Preparing This Food Don’t peel or slice an apple until you are ready to use it. When you cut into the apple, you tear its cells, releasing polyphenoloxidase, an enzyme that darkens the fruit. Acid inactivates polyphenoloxidase, so you can slow the browning (but not stop it completely) by dipping raw sliced and/or peeled apples into a solution of lemon juice and water or vinegar and water or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in the cold, but storing peeled apples in the refrigerator is much less effective than immersing them in an acid bath.
What Happens When You Cook This Food When you cook an unpeeled apple, insoluble cellulose and lignin will hold the peel intact through all normal cooking. The flesh of the apple, though, will fall apart as the pectin in its cell walls dissolves and the water inside its cells swells, rupturing the cell walls and turning the apples into applesauce. Commercial bakers keep the apples in their apple pies firm by treating them with calcium; home bakers have to rely on careful timing. To prevent baked apples from melting into mush, core the apple and fill the center with sugar or raisins to absorb the moisture released as the apple cooks. Cutting away a circle of peel at the top will allow the fruit to swell without splitting the skin. Red apple skins are colored with red anthocyanin pigments. When an apple is cooked, the anthocyanins combine with sugars to form irreversible brownish compounds.
How Other Kinds of Processing Affect This Food Juice. Apple juice comes in two versions: “cloudy” (unfiltered) and “clear” (filtered). Cloudy apple juice is made simply by chopping or shredding apples and then pressing out and straining the juice. Clear apple juice is cloudy juice filtered to remove solid particles and then treated with enzymes to eliminate starches and the soluble fiber pectin. Since 2000, follow- ing several deaths attributed to unpasteurized apple juice contaminated with E. coli O157: H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organisms such as bacteria and mold. Note: “Hard cider” is a mildly alcoholic bever- age created when natural enzyme action converts the sugars in apple juice to alcohol; “non- alcohol cider” is another name for plain apple juice. Drying. To keep apple slices from turning brown as they dry, apples may be treated with sulfur compounds that may cause serious allergic reactions in people allergic to sulfites.
Medical Uses and/or Benefits As an antidiarrheal. The pectin in apple is a natural antidiarrheal that helps solidif y stool. Shaved raw apple is sometimes used as a folk remedy for diarrhea, and purified pectin is an ingredient in many over-the-counter antidiarrheals. Lower cholesterol levels. Soluble fiber (pectin) may interfere with the absorption of dietary fats, including cholesterol. The exact mechanism by which this occurs is still unknown, but one theory is that the pectins in the apple may form a gel in your stomach that sops up fats and cholesterol, carrying them out of your body as waste. Potential anticarcinogenic effects. A report in the April 2008 issue of the journal Nutrition from a team of researchers at the Universit y of Kaiserslautern, in Germany, suggests that several natural chemicals in apples, including but yrate (produced naturally when the pectin in apples and apple juice is metabolized) reduce the risk of cancer of the colon by nourishing and protecting the mucosa (lining) of the colon.
Adverse Effects Associated with This Food Intestinal gas. For some children, drinking excess amounts of apple juice produces intestinal discomfort (gas or diarrhea) when bacteria living naturally in the stomach ferment the sugars in the juice. To reduce this problem, the American Academy of Pediatrics recommends that children ages one to six consume no more than four to six ounces of fruit juice a day; for children ages seven to 18, the recommended serving is eight to 12 ounces a day. Cyanide poisoning. See About the nutrients in this food. Sulfite allergies (dried apples). See How other kinds of processing affect this food.
Food/Drug Interactions Digoxin (Lanoxicaps, Lanoxin). Pectins may bind to the heart medication digoxin, so eating apples at the same time you take the drug may reduce the drug’s effectiveness.... apples
Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds) Major vitamin contribution: Vitamin A Major mineral contribution: Iron
About the Nutrients in This Food Apricots are a good source of dietary fiber with insoluble cellulose and lignin in the skin and soluble pectins in the flesh. The apricot’s creamy golden color comes from deep yellow carotenes (including beta-carotene) that make the fruit a good source of vitamin A. Apricots also have vitamin C and iron. One apricot has 0.7 g dietary fiber, 674 IU vitamin A (21 percent of the R DA for a woman, 23 percent of the R DA for a man), and 3.5 mg vitamin C (5 percent of the R DA for a woman, 4 percent of the R DA for a man). Two dried apricot halves provide 0.6 g dietary fiber, 252 IU vitamin A (11 percent of the R DA for a woman, 8 percent of the R DA for a man), no vitamin C, and 2 mg iron (11 percent of the R DA for a woman, 25 percent of the R DA for a man). The bark, leaves, and inner stony pit of the apricot all contain amyg- dalin, a naturally occurring compound that degrades to release hydrogen cyanide (prussic acid) in your stomach. Apricot oil, treated during processing to remove the cyanide, is marked FFPA to show that it is “free from prussic acid.” Cases of fatal poisoning from apricot pits have been reported, including one in a three-year-old girl who ate 15 apricot kernels (the seed inside the pit). Extract of apricot pits, known medically as Laetrile, has been used by some alternative practitioners to treat cancer on the theory that the cyanide in amygdalin is released only when it comes in contact with beta-glucuronidase, an enzyme common to tumor cells. Scientifically designed tests of amygdalin have not shown this to be true. Laetrile is illegal in the United States.
The Most Nutritious Way to Serve This Food Ounce for ounce, dried apricots are richer in nutrients and fiber than fresh ones.
Diets That May Restrict or Exclude This Food Low-fiber diet Low-potassium diet Low-sodium diet (dried apricots containing sodium sulfide)
Buying This Food Look for: Firm, plump orange fruit that gives slightly when you press with your thumb. Avoid: Bruised apricots. Like apples and potatoes, apricots contain polyphenoloxidase, an enzyme that combines with phenols in the apricots to produce brownish pigments that discolor the fruit. When apricots are bruised, cells are broken, releasing the enzyme so that brown spots form under the bruise. Avoid apricots that are hard or mushy or withered; all are less flavorsome than ripe, firm apricots, and the withered ones will decay quickly. Avoid greenish apricots; they are low in carotenes and will never ripen satisfactorily at home.
Storing This Food Store ripe apricots in the refrigerator and use them within a few days. Apricots do not lose their vitamin A in storage, but they are very perishable and rot fairly quickly.
Preparing This Food When you peel or slice an apricot, you tear its cells walls, releasing polyphenoloxidase, an enzyme that reacts with phenols in the apricots, producing brown compounds that darken the fruit. Acids inactivate polyphenoloxidase, so you can slow down this reaction (but not stop it completely) by dipping raw sliced and/or peeled apricots into a solution of lemon juice or vinegar and water or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in the cold, but storing peeled apricots in the refrigerator is much less effective than an acid bath. To peel apricots easily, drop them into boiling water for a minute or two, then lift them out with a slotted spoon and plunge them into cold water. As with tomatoes, this works because the change in temperature damages a layer of cells under the skin so the skin slips off easily.
What Happens When You Cook This Food Cooking dissolves pectin, the primary fiber in apricots, and softens the fruit. But it does not change the color or lower the vitamin A content because carotenes are impervious to the heat of normal cooking.
How Other Kinds of Processing Affect This Food Juice. Since 2000, following several deaths attributed to unpasteurized apple juice contami- nated with E. coli O157:H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organisms such as bacteria and mold. Drying. Five pounds of fresh apricots produce only a pound of dried ones. Drying removes water, not nutrients; ounce for ounce, dried apricots have 12 times the iron, seven times the fiber, and five times the vitamin A of the fresh fruit. Three and a half ounces of dried apricots provide 12,700 IU vitamin A, two and a half times the full daily requirement for a healthy adult man, and 6.3 mg of iron, one-third the daily requirement for an adult woman. In some studies with laboratory animals, dried apricots have been as effective as liver, kidneys, and eggs in treating iron-deficiency anemia. To keep them from turning brown as they dry, apricots may be treated with sulfur dioxide. This chemical may cause serious allergic reactions, including anaphylactic shock, in people who are sensitive to sulfites.
Medical Uses and/or Benefits * * *
Adverse Effects Associated with This Food Sulfite allergies. See How other kinds of processing affect this food.
Food/Drug Interactions * * *... apricots
Nutritional Profile Energy value (calories per serving): Moderate Protein: High Fat: Moderate Saturated fat: High Cholesterol: Moderate Carbohydrates: None Fiber: None Sodium: Low Major vitamin contribution: B vitamins Major mineral contribution: Iron, phosphorus, zinc
About the Nutrients in This Food Like fish, pork, poultry, milk, and eggs, beef has high-quality proteins, with sufficient amounts of all the essential amino acids. Beef fat is slightly more highly saturated than pork fat, but less saturated than lamb fat. All have about the same amount of cholesterol per serving. Beef is an excellent source of B vitamins, including niacin, vitamin B6, and vitamin B12, which is found only in animal foods. Lean beef pro- vides heme iron, the organic iron that is about five times more useful to the body than nonheme iron, the inorganic form of iron found in plant foods. Beef is also an excellent source of zinc. One four-ounce serving of lean broiled sirloin steak has nine grams fat (3.5 g saturated fat), 101 mg cholesterol, 34 g protein, and 3.81 mg iron (21 percent of the R DA for a woman, 46 percent of the R DA for a man). One four-ounce serving of lean roast beef has 16 g fat (6.6 g saturated fat), 92 mg cholesterol, and 2.96 mg iron (16 percent of the R DA for a woman, 37 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food With a food rich in vitamin C. Ascorbic acid increases the absorption of iron from meat. * These values apply to lean cooked beef.
Diets That May Restrict or Exclude This Food Controlled-fat, low-cholesterol diet Low-protein diet (for some forms of kidney disease)
Buying This Food Look for: Fresh, red beef. The fat should be white, not yellow. Choose lean cuts of beef with as little internal marbling (streaks of fat) as possible. The leanest cuts are flank steak and round steak; rib steaks, brisket, and chuck have the most fat. USDA grading, which is determined by the maturity of the animal and marbling in meat, is also a guide to fat content. U.S. prime has more marbling than U.S. choice, which has more marbling than U.S. good. All are equally nutritious; the difference is how tender they are, which depends on how much fat is present. Choose the cut of meat that is right for your recipe. Generally, the cuts from the cen- ter of the animal’s back—the rib, the T-Bone, the porterhouse steaks—are the most tender. They can be cooked by dry heat—broiling, roasting, pan-frying. Cuts from around the legs, the underbelly, and the neck—the shank, the brisket, the round—contain muscles used for movement. They must be tenderized by stewing or boiling, the long, moist cooking methods that break down the connective tissue that makes meat tough.
Storing This Food Refrigerate raw beef immediately, carefully wrapped to prevent its drippings from contami- nating other foods. Refrigeration prolongs the freshness of beef by slowing the natural multi- plication of bacteria on the meat surface. Unchecked, these bacteria will convert proteins and other substances on the surface of the meat to a slimy film and change meat’s sulfur-contain- ing amino acids methionine and cystine into smelly chemicals called mercaptans. When the mercaptans combine with myoglobin, they produce the greenish pigment that gives spoiled meat its characteristic unpleasant appearance. Fresh ground beef, with many surfaces where bacteria can live, should be used within 24 to 48 hours. Other cuts of beef may stay fresh in the refrigerator for three to five days.
Preparing This Food Trim the beef carefully. By judiciously cutting away all visible fat you can significantly reduce the amount of fat and cholesterol in each serving. When you are done, clean all utensils thoroughly with soap and hot water. Wash your cutting board, wood or plastic, with hot water, soap, and a bleach-and-water solution. For ultimate safety in preventing the transfer of microorganisms from the raw meat to other foods, keep one cutting board exclusively for raw meats, fish, and poultry, and a second one for everything else. Finally, don’t forget to wash your hands.
What Happens When You Cook This Food Cooking changes the appearance and flavor of beef, alters nutritional value, makes it safer, and extends its shelf life. Browning meat after you cook it does not “seal in the juices,” but it does change the fla- vor by caramelizing sugars on the surface. Because beef’s only sugars are the small amounts of glycogen in the muscles, we add sugars in marinades or basting liquids that may also con- tain acids (vinegar, lemon juice, wine) to break down muscle fibers and tenderize the meat. (Browning has one minor nutritional drawback. It breaks amino acids on the surface of the meat into smaller compounds that are no longer useful proteins.) When beef is cooked, it loses water and shrinks. Its pigments, which combine with oxygen, are denatured (broken into fragments) by the heat and turn brown, the natural color of well-done meat. At the same time, the fats in the beef are oxidized. Oxidized fats, whether formed in cooking or when the cooked meat is stored in the refrigerator, give cooked meat a character- istic warmed-over flavor. Cooking and storing meat under a blanket of antioxidants—catsup or a gravy made of tomatoes, peppers, and other vitamin C-rich vegetables—reduces the oxidation of fats and the intensity of warmed-over flavor. Meat reheated in a microwave oven also has less warmed-over flavor. An obvious nutritional benefit of cooking is the fact that heat lowers the fat content of beef by liquif ying the fat so it can run off the meat. One concrete example of how well this works comes from a comparison of the fat content in regular and extra-lean ground beef. According to research at the University of Missouri in 1985, both kinds of beef lose mass when cooked, but the lean beef loses water and the regular beef loses fat and cholesterol. Thus, while regular raw ground beef has about three times as much fat (by weight) as raw ground extra-lean beef, their fat varies by only 5 percent after broiling. To reduce the amount of fat in ground beef, heat the beef in a pan until it browns. Then put the beef in a colander, and pour one cup of warm water over the beef. Repeat with a second cup of warm water to rinse away fat melted by heating the beef. Use the ground beef in sauce and other dishes that do not require it to hold together. Finally, cooking makes beef safer by killing Salmonella and other organisms in the meat. As a result, cooking also serves as a natural preservative. According to the USDA, large pieces of fresh beef can be refrigerated for two or three days, then cooked and held safely for another day or two because the heat of cooking has reduced the number of bacteria on the surface of the meat and temporarily interrupted the natural cycle of deterioration.
How Other Kinds of Processing Affect This Food Aging. Hanging fresh meat exposed to the air, in a refrigerated room, reduces the moisture content and shrinks the meat slightly. As the meat ages enzymes break down muscle pro- teins, “tenderizing” the beef. Canning. Canned beef does not develop a warmed-over flavor because the high tempera- tures in canning food and the long cooking process alter proteins in the meat so that they act as antioxidants. Once the can is open, however, the meat should be protected from oxygen that will change the flavor of the beef. Curing. Salt-curing preserves meat through osmosis, the physical reaction in which liquids flow across a membrane, such as the wall of a cell, from a less dense to a more dense solution. The salt or sugar used in curing dissolves in the liquid on the surface of the meat to make a solution that is more dense than the liquid inside the cells of the meat. Water flows out of the meat and out of the cells of any microorganisms living on the meat, killing the microor- ganisms and protecting the meat from bacterial damage. Salt-cured meat is much higher in sodium than fresh meat. Freezing. When you freeze beef, the water inside its cells freezes into sharp ice crystals that can puncture cell membranes. When the beef thaws, moisture (and some of the B vitamins) will leak out through these torn cell walls. The loss of moisture is irreversible, but some of the vitamins can be saved by using the drippings when the meat is cooked. Freezing may also cause freezer burn—dry spots left when moisture evaporates from the surface of the meat. Waxed freezer paper is designed specifically to hold the moisture in meat; plastic wrap and aluminum foil are less effective. NOTE : Commercially prepared beef, which is frozen very quickly at very low temperatures, is less likely to show changes in texture. Irradiation. Irradiation makes meat safer by exposing it to gamma rays, the kind of high- energy ionizing radiation that kills living cells, including bacteria. Irradiation does not change the way meat looks, feels or tastes, or make the food radioactive, but it does alter the structure of some naturally occurring chemicals in beef, breaking molecules apart to form new com- pounds called radiolytic products (R P). About 90 percent of R Ps are also found in nonirradiated foods. The rest, called unique radiolytic products (UR P), are found only in irradiated foods. There is currently no evidence to suggest that UR Ps are harmful; irradiation is an approved technique in more than 37 countries around the world, including the United States. Smoking. Hanging cured or salted meat over an open fire slowly dries the meat, kills micro- organisms on its surface, and gives the meat a rich, “smoky” flavor that varies with the wood used in the fire. Meats smoked over an open fire are exposed to carcinogenic chemicals in the smoke, including a-benzopyrene. Meats treated with “artificial smoke flavoring” are not, since the flavoring is commercially treated to remove tar and a-benzopyrene.
Medical Uses and/or Benefits Treating and/or preventing iron deficiency. Without meat in the diet, it is virtually impossible for an adult woman to meet her iron requirement without supplements. One cooked 3.5- ounce hamburger provides about 2.9 mg iron, 16 percent of the R DA for an adult woman of childbearing age. Possible anti-diabetes activity. CLA may also prevent type 2 diabetes, also called adult-onset diabetes, a non-insulin-dependent form of the disease. At Purdue University, rats bred to develop diabetes spontaneously between eight and 10 weeks of age stayed healthy when given CLA supplements.
Adverse Effects Associated with This Food Increased risk of heart disease. Like other foods from animals, beef contains cholesterol and saturated fats that increase the amount of cholesterol circulating in your blood, raising your risk of heart disease. To reduce the risk of heart disease, the National Cholesterol Education Project recommends following the Step I and Step II diets. The Step I diet provides no more than 30 percent of total daily calories from fat, no more than 10 percent of total daily calories from saturated fat, and no more than 300 mg of cholesterol per day. It is designed for healthy people whose cholesterol is in the range of 200 –239 mg/dL. The Step II diet provides 25– 35 percent of total calories from fat, less than 7 percent of total calories from saturated fat, up to 10 percent of total calories from polyunsaturated fat, up to 20 percent of total calories from monounsaturated fat, and less than 300 mg cho- lesterol per day. This stricter regimen is designed for people who have one or more of the following conditions: • Existing cardiovascular disease • High levels of low-density lipoproteins (LDLs, or “bad” cholesterol) or low levels of high-density lipoproteins (HDLs, or “good” cholesterol) • Obesity • Type 1 diabetes (insulin-dependent diabetes, or diabetes mellitus) • Metabolic syndrome, a.k.a. insulin resistance syndrome, a cluster of risk fac- tors that includes type 2 diabetes (non-insulin-dependent diabetes) Increased risk of some cancers. According the American Institute for Cancer Research, a diet high in red meat (beef, lamb, pork) increases the risk of developing colorectal cancer by 15 percent for every 1.5 ounces over 18 ounces consumed per week. In 2007, the National Can- cer Institute released data from a survey of 500,000 people, ages 50 to 71, who participated in an eight-year A AR P diet and health study identif ying a higher risk of developing cancer of the esophagus, liver, lung, and pancreas among people eating large amounts of red meats and processed meats. Food-borne illness. Improperly cooked meat contaminated with E. coli O157:H7 has been linked to a number of fatalities in several parts of the United States. In addition, meats con- taminated with other bacteria, viruses, or parasites pose special problems for people with a weakened immune system: the very young, the very old, cancer chemotherapy patients, and people with HIV. Cooking meat to an internal temperature of 140°F should destroy Salmo- nella and Campylobacter jejuni; 165°F, the E. coli organism; and 212°F, Listeria monocytogenes. Antibiotic sensitivity. Cattle in the United States are routinely given antibiotics to protect them from infection. By law, the antibiotic treatment must stop three days to several weeks before the animal is slaughtered. Theoretically, the beef should then be free of antibiotic residues, but some people who are sensitive to penicillin or tetracycline may have an allergic reaction to the meat, although this is rare. Antibiotic-resistant Salmonella and toxoplasmosis. Cattle treated with antibiotics may pro- duce meat contaminated with antibiotic-resistant strains of Salmonella, and all raw beef may harbor ordinary Salmonella as well as T. gondii, the parasite that causes toxoplasmosis. Toxoplasmosis is particularly hazardous for pregnant women. It can be passed on to the fetus and may trigger a series of birth defects including blindness and mental retardation. Both Salmonella and the T. gondii can be eliminated by cooking meat thoroughly and washing all utensils, cutting boards, and counters as well as your hands with hot soapy water before touching any other food. Decline in kidney function. Proteins are nitrogen compounds. When metabolized, they yield ammonia, which is excreted through the kidneys. In laborator y animals, a sustained high-protein diet increases the flow of blood through the kidneys, accelerating the natural age-related decline in kidney function. Some experts suggest that this may also occur in human beings.
Food/Drug Interactions Tetracycline antibiotics (demeclocycline [Declomycin], doxycycline [ Vibtamycin], methacycline [Rondomycin], minocycline [Minocin], oxytetracycline [Terramycin], tetracycline [Achromycin V, Panmycin, Sumycin]). Because meat contains iron, which binds tetracyclines into com- pounds the body cannot absorb, it is best to avoid meat for two hours before and after taking one of these antibiotics. Monoamine oxidase (MAO) inhibitors. Meat “tenderized” with papaya or a papain powder can interact with the class of antidepressant drugs known as monoamine oxidase inhibi- tors. Papain meat tenderizers work by breaking up the long chains of protein molecules. One by-product of this process is tyramine, a substance that constructs blood vessels and raises blood pressure. M AO inhibitors inactivate naturally occurring enzymes in your body that metabolize tyramine. If you eat a food such as papain-tenderized meat, which is high in tyramine, while you are taking a M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis. Theophylline. Charcoal-broiled beef appears to reduce the effectiveness of theophylline because the aromatic chemicals produced by burning fat speed up the metabolism of the- ophylline in the liver.... beef
Nutritional Profile Energy value (calories per serving): Moderate Protein: High Fat: Low Saturated fat: High Cholesterol: Moderate Carbohydrates: None Fiber: None Sodium: Low Major vitamin contribution: B vitamins Major mineral contribution: Iron, zinc
About the Nutrients in This Food Like other animal foods, game meat has high-quality proteins with suf- ficient amounts of all the essential amino acids. Some game meat has less fat, saturated fat, and cholesterol than beef. All game meat is an excellent source of B vitamins, plus heme iron, the form of iron most easily absorbed by your body, and zinc. For example, one four-ounce serving of roast bison has 28 g protein, 2.7 g fat (1.04 g saturated fat), 93.7 mg cholesterol, 3.88 mg iron (25.8 percent of the R DA for a woman of childbearing age), and 4.1 mg zinc (27 percent of the R DA for a man). The Nutrients in Roasted Game Meat (4-ounce serving)
The Most Nutritious Way to Serve This Food With a food rich in vitamin C. Vitamin C increases the absorption of iron.
Diets That May Restrict or Exclude This Food Low-protein diet (for kidney disease)
Buying This Food In American markets, game meats are usually sold frozen. Choose a package with no leaks or stains to suggest previous defrosting.
Storing This Food Keep frozen game meat well wrapped in the freezer until you are ready to use it. The packaging protects the meat from oxygen that can change its pigments from reddish to brown. Freezing prolongs the freshness of the meat by slowing the natural multiplication of bacteria that digest proteins and other substances on the surface, converting them to a slimy film. The bacteria also change the meat’s sulfur-containing amino acids methionine and cystine into smelly chemicals called mercaptans. When the mercaptans combine with myoglobin, they produce the greenish pigment that gives spoiled meat its characteristic unpleasant appearance. Large cuts of game meat can be safely frozen, at 0°F, for six months to a year.
Preparing This Food Defrost the meat in the refrigerator to protect it from spoilage. Trim the meat to dispose of all visible fat, thus reducing the amount of fat and cholesterol in each serving. When you are done, clean all utensils thoroughly with hot soap and hot water. Wash your cutting board, wood or plastic, with hot water, soap, and a bleach-and-water solution. For ultimate safety in preventing the transfer of microorganisms from the raw meat to other foods, keep one cutting board exclusively for raw meats, fish, and poultry, and a second one for everything else. Finally, don’t forget to wash your hands.
What Happens When You Cook This Food Cooking changes the way meat looks and tastes, alters its nutritional value, makes it safer, and extends its shelf life. Browning meat before you cook it does not “seal in the juices,” but it does change the flavor by caramelizing proteins and sugars on the surface. Because meat’s only sugars are the Game Meat
63 small amounts of glycogen in muscle tissue, we add sugars in marinades or basting liquids that may also contain acids (vinegar, lemon juice, wine) to break down muscle fibers and tenderize the meat. (NOTE : Browning has one minor nutritional drawback. It breaks amino acids on the surface of the meat into smaller compounds that are no longer useful proteins.) When meat is heated, it loses water and shrinks. Its pigments, which combine with oxygen, are denatured (broken into fragments) by the heat. They turn brown, the natural color of well-done meat. At the same time, the fats in the meat are oxidized, a reaction that produces a characteristic warmed-over flavor when the cooked meat is refrigerated and then reheated. Cooking and storing the meat under a blanket of antioxidants—catsup or a gravy made of tomatoes, peppers and other vitamin-C rich vegetables—reduces fat oxidation and lessens the warmed-over flavor. Meat reheated in a microwave oven is also less likely to taste warmed-over.
How Other Kinds of Processing Affect This Food Aging. Hanging fresh meat exposed to air in a cold room evaporates moisture and shrinks the meat slightly. At the same time, bacterial action on the surface of the meat breaks down proteins, producing an “aged” flavor. (See below, Food/drug interactions.) Curing. Salt-curing preserves meat through osmosis, the physical reaction in which liquids flow across a membrane, such as the wall of a cell, from a less dense to a more dense solu- tion. The salt or sugar used in curing dissolve in the liquid on the surface of the meat to make a solution that is more dense than the liquid inside the cells of the meat. Water flows out of the meat and out of the cells of any microorganisms living on the meat, killing the micro-organisms and protecting the meat from bacterial damage. Salt-cured meat is higher in sodium than fresh meat. Smoking. Hanging fresh meat over an open fire slowly dries the meat, kills microorgan- isms on its surface, and gives the meat a rich, smoky flavor. The flavor varies with the wood used in the fire. Meats smoked over an open fire are exposed to carcinogenic chemicals in the smoke, including a-benzopyrene. Artificial smoke flavoring is commercially treated to remove tar and a-benzopyrene.
Medical Uses and/or Benefits Treating and/or preventing iron deficiency. Without meat in the diet, it is virtually impossible for an adult woman to meet her iron requirement without supplements.
Adverse Effects Associated with This Food Increased risk of cardiovascular disease. Like all foods from animals, game meats are a source of cholesterol. To reduce the risk of heart disease, the National Cholesterol Education Project recommends following the Step I and Step II diets. The Step I diet provides no more than 30 percent of total daily calories from fat, no more than 10 percent of total daily calories from saturated fat, and no more than 300 mg of cholesterol per day. It is designed for healthy people whose cholesterol is in the range of 200 –239 mg/dL. The Step II diet provides 25– 35 percent of total calories from fat, less than 7 percent of total calories from saturated fat, up to 10 percent of total calories from polyunsaturated fat, up to 20 percent of total calories from monounsaturated fat, and less than 300 mg cho- lesterol per day. This stricter regimen is designed for people who have one or more of the following conditions: • Existing cardiovascular disease • High levels of low-density lipoproteins (LDLs, or “bad” cholesterol) or low levels of high-density lipoproteins (HDLs, or “good” cholesterol) • Obesity • Type 1 diabetes (insulin-dependent diabetes, or diabetes mellitus) • Metabolic syndrome, a.k.a. insulin resistance syndrome, a cluster of risk fac- tors that includes type 2 diabetes (non-insulin-dependent diabetes) Food-borne illness. Improperly cooked meat contaminated with E. coli O157:H7 has been linked to a number of fatalities in several parts of the United States. In addition, meat con- taminated with other bacteria, viruses, or parasites poses special problems for people with a weakened immune system: the very young, the very old, cancer chemotherapy patients, and people with HIV. Cooking meat to an internal temperature of 140°F should destroy Salmo- nella and Campylobacter jejuni; to 165°F, E. coli, and to 212°F, Listeria monocytogenes. Decline in kidney function. Proteins are nitrogen compounds. When metabolized, they yield ammonia that is excreted through the kidneys. In laboratory animals, a sustained high-pro- tein diet increases the flow of blood through the kidneys, accelerating the natural age-related decline in kidney function. Some experts suggest that this may also occur in human beings.
Food/Drug Interactions Monoamine oxidase (MAO) inhibitors. Meat “tenderized” with papaya or a papain powder can interact with the class of antidepressant drugs known as monoamine oxidase inhibi- tors. Papain meat tenderizers work by breaking up the long chains of protein molecules. One by-product of this process is tyramine, a substance that constructs blood vessels and raises blood pressure. M AO inhibitors inactivate naturally occurring enzymes in your body that metabolize tyramine. If you eat a food such as papain-tenderized meat, which is high in tyramine, while you are taking an M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis.... game meat
Nutritional Profile Energy value (calories per serving): Low Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: Low Major vitamin contribution: Vitamin A, vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Grapefruit and ugli fruit (a cross between the grapefruit and the tangerine) have moderate amounts of dietary fiber and, like all citrus fruits, are most prized for their vitamin C. Pink or red grapefruits have moderate amounts of vitamin A. One-half medium (four-inch diameter) pink grapefruit has 1.4 g dietary fiber, 1,187 IU vitamin A (51 percent of the R DA for a woman, 40 percent of the R DA for a man), and 44 mg vitamin C (59 percent of the R DA for a woman, 49 percent of the R DA for a man). One half medium (3.75-inch diameter) white grapefruit has 1.3 g dietary fiber, 39 IU vitamin A (2 percent of the R DA for a woman, 1 percent of the R DA for a man), and 39 mg vitamin C (52 percent of the R DA for a woman, 43 percent of the R DA for a man). Pink and red grapefruits also contain lycopene, a red carotenoid (plant pigment), a strong antioxidant that appears to lower the risk of cancer of the prostate. The richest source of lycopene is cooked tom atoes.
The Most Nutritious Way to Serve This Food Fresh fruit or fresh-squeezed juice.
Buying This Food Look for: Firm fruit that is heavy for its size, which means that it will be juicy. The skin should be thin, smooth, and fine-grained. Most grapefruit have yellow skin that, depending on the variety, may be tinged with red or green. In fact, a slight greenish tint may mean that the grapefruit is high in sugar. Ugli fruit, which looks like misshapen, splotched grapefruit, is yellow with green patches and bumpy skin. Avoid: Grapefruit or ugli fruit with puff y skin or those that feel light for their size; the flesh inside is probably dry and juiceless.
Storing This Food Store grapefruit either at room temperature (for a few days) or in the refrigerator. Refrigerate grapefruit juice in a tightly closed glass bottle with very little air space at the top. As you use up the juice, transfer it to a smaller bottle, again with very little air space at the top. The aim is to prevent the juice from coming into contact with oxygen, which destroys vitamin C. (Most plastic juice bottles are oxygen-permeable.) Properly stored and protected from oxygen, fresh grapefruit juice can hold its vitamin C for several weeks.
Preparing This Food Grapefruit are most flavorful at room temperature, which liberates the aromatic molecules that give them their characteristic scent and taste. Before cutting into the grapefruit, rinse it under cool running water to flush debris off the peel. To section grapefruit, cut a slice from the top, then cut off the peel in strips—starting at the top and going down—or peel it in a spiral fashion. You can remove the bitter white membrane, but some of the vitamin C will go with it. Finally, slice the sections apart. Or you can simply cut the grapefruit in half and scoop out the sections with a curved, serrated grapefruit knife.
What Happens When You Cook This Food Broiling a half grapefruit or poaching grapefruit sections reduces the fruit’s supply of vitamin C, which is heat-sensitive.
How Other Kinds of Processing Affect This Food Commercially prepared juices. How well a commercially prepared juice retains its vitamin C depends on how it is prepared, stored, and packaged. Commercial flash-freezing preserves as much as 95 percent of the vitamin C in fresh grapefruit juices. Canned juice stored in the refrigerator may lose only 2 percent of its vitamin C in three months. Prepared, pasteurized “fresh” juices lose vitamin C because they are sold in plastic bottles or waxed-paper cartons that let oxygen in. Commercially prepared juices are pasteurized to stop the natural enzyme action that would otherwise turn sugars to alcohols. Pasteurization also protects juices from potentially harmful bacterial and mold contamination. Following several deaths attributed to unpas- teurized apple juices containing E. coli O157:H7, the FDA ruled that all fruit and vegetable juices must carry a warning label telling you whether the juice has been pasteurized. Around the year 2000, all juices must be processed to remove or inactivate harmful bacteria.
Medical Uses and/or Benefits Antiscorbutic. All citrus fruits are superb sources of vitamin C, the vitamin that prevents or cures scurvy, the vitamin C-deficiency disease. Increased absorption of supplemental or dietary iron. If you eat foods rich in vitamin C along with iron supplements or foods rich in iron, the vitamin C will enhance your body’s ability to absorb the iron. Wound healing. Your body needs vitamin C in order to convert the amino acid proline into hydroxyproline, an essential ingredient in collagen, the protein needed to form skin, ten- dons, and bones. As a result people with scurvy do not heal quickly, a condition that can be remedied with vitamin C, which cures the scurvy and speeds healing. Whether taking extra vitamin C speeds healing in healthy people remains to be proved. Possible inhibition of virus that causes chronic hepatitis C infection. In Januar y 2008, research- ers at Massachusetts General Hospital Center for Engineering in Medicine (Boston) published a report in the medical journal Hepatology detailing the effect of naringenin, a compound in grapefruit, on the behavior of hepatitis viruses in liver cells. In laborator y studies, naringenin appeared to inhibit the ability of the virus to multiply and/or pass out from the liver cells. To date, there are no studies detailing the effect of naringenin in human beings with hepatitis C.
Adverse Effects Associated with This Food Contact dermatitis. The essential oils in the peel of citrus fruits may cause skin irritation in sensitive people.
Food/Drug Interactions Aspirin and other nonsteroidal anti-inflammatory drugs (NSAIDs) such as ibuprofen, naproxen and others. Taking aspirin or NSAIDs with acidic foods such as grapefruit may intensif y the drug’s ability to irritate your stomach and cause gastric bleeding. Antihistamines, anticoagulants, benzodiazepines (tranquilizers or sleep medications), calcium channel blockers (blood pressure medication), cyclosporine (immunosuppressant drug used in organ transplants), theophylline (asthma drug). Drinking grapefruit juice with a wide variety of drugs ranging from antihistamines to blood pressure medication appears to reduce the amount of the drug your body metabolizes and eliminates. The “grapefruit effect” was first identified among people taking the antihypertensive drugs felodipine (Plendil) and nifedip- ine (Adalat, Procardia). It is not yet known for certain exactly what the active substance in the juice is. One possibility, however, is bergamottin, a naturally occurring chemical in grapefruit juice known to inactivate cytochrome P450 3A4, a digestive enzyme needed to convert many drugs to water-soluble substances you can flush out of your body. Without an effective supply of cytochrome P450 3A4, the amount of a drug circulating in your body may rise to dangerous levels. Reported side effects include lower blood pressure, increased heart rate, headache, flushing, and lightheadedness. Some Drugs Known to Interact with Grapefruit Juice* Drug Class Generic (Brand name) Antianxiety drug Diazepam ( Valium) Antiarrhythmics Amiodarone (Cordarone) Blood-pressure drugs Felodipine (Plendil), nicardipine (Cardene), nimodipine (Nimotop), nisoldipine (Sular), verapamil ( Verelan) Cholesterol-lowering drugs Atorvastatin (Lipitor), lovastatin (Mevacor), simvastatin (Zocor), simvastatin/ezetimibe ( Vytorin) Immune Suppressants Cyclosporine (Neoral), tacrolimus (Prograf ) Impotence Drug Sildenafil ( Viagra) Pain Medication Methadone (Dolophine, Methadose) * This list may grow as new research appears.... grapefruit
Structure Each tooth is composed of enamel, dentine, cement, pulp and periodontal membrane. ENAMEL is the almost translucent material which covers the crown of a tooth. It is the most highly calci?ed material in the body, 96–97 per cent being composed of calci?ed salts. It is arranged from millions of long, six-sided prisms set on end on the dentine (see below), and is thickest over the biting surface of the tooth. With increasing age or the ingestion of abrasive foods the teeth may be worn away on the surface, so that the dentine becomes visible. The outer sides of some teeth may be worn away by bad tooth-brushing technique. DENTINE is a dense yellowish-white material from which the bulk and the basic shape of a tooth are formed. It is like ivory and is harder than bone but softer than enamel. The crown of the tooth is covered by the hard protective enamel and the root is covered by a bone-like substance called cement. Decay can erode dentine faster than enamel (see TEETH, DISORDERS OF – Caries of the teeth). CEMENT or cementum is a thin bone-like material which covers the roots of teeth and helps hold them in the bone. Fibres of the periodontal membrane (see below) are embedded in the cement and the bone. When the gums recede, part of the cement may be exposed and the cells die. Once this has happened, the periodontal membrane can no longer be attached to the tooth and, if su?cient cement is destroyed, the tooth-support will be so weakened that the tooth will become loose. PULP This is the inner core of the tooth and is
composed of a highly vascular, delicate ?brous tissue with many ?ne nerve-?bres. The pulp is very sensitive to temperature variation and to touch. If the pulp becomes exposed it will become infected and usually cannot overcome this. Root-canal treatment or extraction of the tooth may be necessary. PERIODONTAL MEMBRANE This is a layer of ?brous tissue arranged in groups of ?bres which surround and support the root of a tooth in a bone socket. The ?bres are interspersed with blood vessels and nerves. Loss of the membrane leads to loss of the tooth. The membrane can release and re-attach the ?bres to allow the tooth to move when it erupts, or (to correct dental deformities) is being moved by orthodontic springs.
Arrangement and form Teeth are present in most mammals and nearly all have two sets: a temporary or milk set, followed by a permanent or adult set. In some animals, like the toothed whale, all the teeth are similar; but in humans there are four di?erent shapes: incisors, canines (eye-teeth), premolars (bicuspids), and molars. The incisors are chisel-shaped and the canine is pointed. Premolars have two cusps on the crown (one medial to the other) and molars have at least four cusps. They are arranged together in an arch in each jaw and the
cusps of opposing teeth interdigitate. Some herbivores have no upper anterior teeth but use a pad of gum instead. As each arch is symmetrical, the teeth in an upper and lower quadrant can be used to identify the animal. In humans, the quadrants are the same: in other words, in the child there are two incisors, one canine and two molars (total teeth 20); in the adult there are two incisors, one canine, two premolars and three molars (total 32). This mixture of tooth-form suggests that humans are omnivorous. Anatomically the crown of the tooth has mesial and distal surfaces which touch the tooth next to it. The mesial surface is the one nearer to the centre line and the distal is the further away. The biting surface is called the incisal edge for the anterior teeth and the occlusal surface for the posteriors.
Development The ?rst stage in the formation of the teeth is the appearance of a down-growth of EPITHELIUM into the underlying mesoderm. This is the dental lamina, and from it ten smaller swellings in each jaw appear. These become bell-shaped and enclose a part of the mesoderm, the cells of which become specialised and are called the dental papillae. The epithelial cells produce enamel and the dental papilla forms the dentine, cement and pulp. At a ?xed time the teeth start to erupt and a root is formed. Before the deciduous teeth erupt, the permanent teeth form, medial to them. In due course the deciduous roots resorb and the permanent teeth are then able to push the crowns out and erupt themselves. If this process is disturbed, the permanent teeth may be displaced and appear in an abnormal position or be impacted.
Eruption of teeth is in a de?nite order and at a ?xed time, although there may be a few months’ leeway in either direction which is of no signi?cance. Excessive delay is found in some congenital disorders such as CRETINISM. It may also be associated with local abnormalities of the jaws such as cysts, malformed teeth and supernumerary teeth.
The usual order of eruption of deciduous teeth is:
Middle incisors 6–8 months Lateral incisors 8–10 months First molars 12–16 months Canines (eye-teeth) 16–20 months Second molars 20–30 months
The usual order of eruption of permanent teeth is:
First molars 6–7 years Middle incisors 6–8 years Lateral incisors 7–9 years Canines 9–12 years First and second premolars 10–12 years Second molars 11–13 years Third molars (wisdom teeth) 17–21 years
The permanent teeth of the upper (top) and lower (bottom) jaws.
Teeth, Disorders of
Teething, or the process of eruption of the teeth in infants, may be accompanied by irritability, salivation and loss of sleep. The child will tend to rub or touch the painful area. Relief may be obtained in the child by allowing it to chew on a hard object such as a toy or rusk. Mild ANALGESICS may be given if the child is restless and wakens in the night. A serious pitfall is to assume that an infant’s symptoms of ill-health are due to teething, as the cause may be more serious. Fever and ?ts (see SEIZURE) are not due to teething.
Toothache is the pain felt when there is in?ammation of the pulp or periodontal membrane of a tooth (see TEETH – Structure). It can vary in intensity and may be recurring. The commonest cause is caries (see below) when the cavity is close to the pulp. Once the pulp has become infected, this is likely to spread from the apex of the tooth into the bone to form an abscess (gumboil – see below). A lesser but more long-lasting pain is felt when the dentine is unprotected. This can occur when the enamel is lost due to decay or trauma or because the gums have receded. This pain is often associated with temperature-change or sweet foods. Expert dental advice should be sought early, before the decay is extensive. If a large cavity is accessible, temporary relief may be obtained by inserting a small piece of cotton wool soaked, for example, in oil of cloves.
Alveolar abscess, dental abscess or gumboil This is an ABSCESS caused by an infected tooth. It may be present as a large swelling or cause trismus (inability to open the mouth). Treatment is drainage of the PUS, extraction of the tooth and/or ANTIBIOTICS.
Caries of the teeth or dental decay is very common in the more a?uent countries and is most common in children and young adults. Increasing awareness of the causes has resulted in a considerable improvement in dental health, particularly in recent years; this has coincided with a rise in general health. Now more than half of ?ve-year-old children are caries-free and of the others, 10 per cent have half of the remaining carious cavities. Since the start of the National Health Service, the emphasis has been on preventive dentistry, and now edentulous patients are mainly found among the elderly who had their teeth removed before 1948.
The cause of caries is probably acid produced by oral bacteria from dietary carbohydrates, particularly re?ned sugar, and this dissolves part of the enamel; the dentine is eroded more quickly as it is softer (see TEETH – Structure). The exposed smooth surfaces are usually protected as they are easily cleaned during normal eating and by brushing. Irregular and overcrowded teeth are more at risk from decay as they are di?cult to clean. Primitive people who chew coarse foods rarely get caries. Fluoride in the drinking water at about one part per million is associated with a reduction in the caries rate.
Prolonged severe disease in infancy is associated with poor calci?cation of the teeth, making them more vulnerable to decay. As the teeth are formed and partly calci?ed by the time of birth, the diet and health of the mother are also important to the teeth of the child. Pregnant mothers and children should have a good balanced diet with su?cient calcium and vitamin
D. A ?brous diet will also aid cleansing of the teeth and stimulate the circulation in the teeth and jaws. The caries rate can be reduced by regular brushing with a ?uoride toothpaste two or three times per day and certainly before going to sleep. The provision of sweet or sugary juices in an infant’s bottle should be avoided.
Irregularity of the permanent teeth may be due to an abnormality in the growth of the jaws or to the early or late loss of the deciduous set (see TEETH – Development). Most frequently it is due to an imbalance in the size of the teeth and the length of the jaws. Some improvement may take place with age, but many will require the help of an orthodontist (specialist dentist) who can correct many malocclusions by removing a few teeth to allow the others to be moved into a good position by means of springs and elastics on various appliances which are worn in the mouth.
Loosening of the teeth may be due to an accident or in?ammation of the GUM. Teeth loosened by trauma may be replaced and splinted in the socket, even if knocked right out. If the loosening is due to periodontal disease, the prognosis is less favourable.
Discoloration of the teeth may be intrinsic or extrinsic: in other words, the stain may be in the calci?ed structure or stuck on to it. Intrinsic staining may be due to JAUNDICE or the antibiotic tetracycline. Extrinsic stain may be due to tea, co?ee, tobacco, pan (a mixture of chuna and betel nuts wrapped in a leaf), iron-containing medicines or excess ?uoride.
Gingivitis or in?ammation of the gum may occur as an acute or chronic condition. In the acute form it is often part of a general infection of the mouth, and principally occurs in children or young adults – resolving after 10–14 days. The chronic form occurs later in life and tends to be progressive. Various microorganisms may be found on the lesions, including anaerobes. Antiseptic mouthwashes may help, and once the painful stage is past, the gums should be thoroughly cleaned and any calculus removed. In severe conditions an antibiotic may be required.
Periodontal disease is the spread of gingivitis (see above) to involve the periodontal membrane of the tooth; in its ?orid form it used to be called pyorrhoea. In this, the membrane becomes damaged by the in?ammatory process and a space or pocket is formed into which a probe can be easily passed. As the pocket becomes more extensive, the tooth loosens. The loss of the periodontal membrane also leads to the loss of supporting bone. Chronic in?ammation soon occurs and is di?cult to eradicate. Pain is not a feature of the disease but there is often an unpleasant odour (halitosis). The gums bleed easily and there may be DYSPEPSIA. Treatment is largely aimed at stabilising the condition rather than curing it.
Dental abscess is an infection that arises in or around a tooth and spreads to involve the bone. It may occur many years after a blow has killed the pulp of the tooth, or more quickly after caries has reached the pulp. At ?rst the pain may be mild and intermittent but eventually it will become severe and a swelling will develop in the gum over the apex of the tooth. A radiograph of the tooth will show a round clear area at the apex of the tooth. Treatment may be by painting the gum with a mild counter-irritant such as a tincture of aconite and iodine in the early stages, but later root-canal therapy or apicectomy may be required. If a swelling is present, it may need to be drained or the o?ending teeth extracted and antibiotics given.
Injuries to teeth are common. The more minor injuries include crazing and the loss of small chips of enamel, and the major ones include a broken root and avulsion of the entire tooth. A specialist dental opinion should be sought as soon as possible. A tooth that has been knocked out can be re-implanted if it is clean and replaced within a few hours. It will then require splinting in place for 4–6 weeks.
Prevention of dental disease As with other disorders, prevention is better than cure. Children should be taught at an early age to keep their teeth and gums clean and to avoid re?ned sugars between meals. It is better to ?nish a meal with a drink of water rather than a sweetened drink. Fluoride in some of its forms is useful in the reduction of dental caries; in some parts of the UK natural water contains ?uoride, and in some areas where ?uoride content is low, arti?cial ?uoridation of the water supply is carried out. Overcrowding of the teeth, obvious maldevelopment of the jaw and persistent thumbsucking into the teens are all indications for seeking the advice of an orthodontist. Generally, adults have less trouble with decay but more with periodontal disease and, as its onset is insidious, regular dental inspections are desirable.... teeth
Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: Moderate Major vitamin contribution: Vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Beets are roots, high-carbohydrate foods that provide sugars, starch, and small amounts of dietary fiber, insoluble cellulose in the skin, and soluble pectins in the flesh. Beets are also a good source of the B vitamin folate. One-half cup cooked fresh beets has one gram of dietar y fiber and 68 mcg folate (17 percent of the R DA).
The Most Nutritious Way to Serve This Food Cooked, to dissolve the stiff cell walls and make the nutrients inside available.
Diets That May Restrict or Exclude This Food Anti-kidney-stone diet Low-sodium diet
Buying This Food Look for: Smooth round globes with fresh, crisp green leaves on top. Avoid: Beets with soft spots or blemishes that suggest decay underneath.
Storing This Food Protect the nutrients in beets by storing the vegetables in a cool place, such as the vegetable crisper in your refrigerator. When stored, the beet root converts its starch into sugars; the longer it is stored, the sweeter it becomes. Remove the green tops from beets before storing and store the beet greens like other leaf y vegetables, in plastic bags in the refrigerator to keep them from drying out and losing vitamins (also see gr eens). Use both beets and beet greens within a week.
Preparing This Food Scrub the globes with a vegetable brush under cold running water. You can cook them whole or slice them. Peel before (or after) cooking.
What Happens When You Cook This Food Betacyamin and betaxanthin, the red betalain pigments in beets, are water-soluble. (That’s why borscht is a scarlet soup.) Betacyanins and betaxanthins turn more intensely red when you add acids; think of scarlet sweet-and-sour beets in lemon juice or vinegar with sugar. They turn slightly blue in a basic (alkaline) solution such as baking soda and water. Like carrots, beets have such stiff cell walls that it is hard for the human digestive tract to extract the nutrients inside. Cooking will not soften the cellulose in the beet’s cell walls, but it will dissolve enough hemicellulose so that digestive juices are able to penetrate. Cook- ing also activates flavor molecules in beets, making them taste better.
How Other Kinds of Processing Affect This Food Canning. Beets lose neither their color nor their texture in canning.
Medical Uses and/or Benefits Lower risk of some birth defects. As many as two of every 1,000 babies born in the United States each year may have cleft palate or a neural tube (spinal cord) defect due to their moth- ers’ not having gotten adequate amounts of folate during pregnancy. The R DA for folate is 400 mcg for healthy adult men and women, 600 mcg for pregnant women, and 500 mcg for women who are nursing. Taking folate supplements before becoming pregnant and continu- ing through the first two months of pregnancy reduces the risk of cleft palate; taking folate through the entire pregnancy reduces the risk of neural tube defects. Possible lower risk of heart attack. In the spring of 1998, an analysis of data from the records of more than 80,000 women enrolled in the long-running Nurses’ Health Study at Harvard School of Public Health/Brigham and Women’s Hospital, in Boston, demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 daily, either from food or supple- ments, might reduce a woman’s risk of heart attack by almost 50 percent. Although men were not included in the study, the results were assumed to apply to them as well. However, data from a meta-analysis published in the Journal of the American Medical Association in December 2006 called this theory into question. Researchers at Tulane Univer- sity examined the results of 12 controlled studies in which 16,958 patients with preexisting cardiovascular diseases were given either folic acid supplements or placebos (“look-alike” pills with no folic acid) for at least six months. The scientists, who found no reduction in the risk of further heart disease or overall death rates among those taking folic acid, concluded that further studies will be required to verif y whether taking folic acid supplements reduces the risk of cardiovascular disease.
Adverse Effects Associated with This Food Pigmented urine and feces. The ability to metabolize betacyanins and be taxanthins is a genetic trait. People with two recessive genes for this trait cannot break down these red pig- ments, which will be excreted, bright red, in urine. Eating beets can also turn feces red, but it will not cause a false-positive result in a test for occult blood in the stool. Nitrosamine formation. Beets, celery, eggplant, lettuce, radishes, spinach, and collard and turnip greens contain nitrates that convert naturally into nitrites in your stomach—where some of the nitrites combine with amines to form nitrosamines, some of which are known carcinogens. This natural chemical reaction presents no known problems for a healthy adult. However, when these vegetables are cooked and left standing for a while at room tempera- ture, microorganisms that convert nitrates to nitrites begin to multiply, and the amount of nitrites in the food rises. The resulting higher-nitrite foods may be dangerous for infants (see spinach).... beets
Uses: Alcoholism, arteriosclerosis, habitual abortion, chronic infection of the cornea and eye disturbance due to diseases of the blood vessels. Rheumatic inflammatory conditions, common cold, high blood pressure, whooping cough, fatigue, stress, strokes, premature symptoms of old age.
A number of Vitamin C preparations are made from Acerola berries. Concentrated juices. Powder. Capsules, 250mg. ... acerola
Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Moderate Major vitamin contribution: Vitamin A Major mineral contribution: Potassium
About the Nutrients in This Food Carrots are high-fiber food, roots whose crispness comes from cell walls stiffened with the insoluble dietary fibers cellulose and lignin. Carrots also contain soluble pectins, plus appreciable amounts of sugar (mostly sucrose) and a little starch. They are an extraordinary source of vitamin A derived from deep yellow carotenoids (including beta-carotene). One raw carrot, about seven inches long, has two grams of dietary fiber and 20,250 IU vitamin A (nine times the R DA for a woman, seven times the R DA for a man).
The Most Nutritious Way to Serve This Food Cooked, so that the cellulose- and hemicellulose-stiffened cell walls of the carrot have partially dissolved and the nutrients inside are more readily available.
Diets That May Restrict or Exclude This Food Disaccharide-intolerance diet (for people who are sucrase- and /or invertase-deficient) Low-fiber diet Low-sodium diet (fresh and canned carrots)
Buying This Food Look for: Firm, bright orange yellow carrots with fresh, crisp green tops. Avoid: Wilted or shriveled carrots, pale carrots, or carrots with brown spots on the skin.
Storing This Food Trim off the green tops before you store carrots. The leaf y tops will wilt and rot long before the sturdy root. Keep carrots cool. They will actually gain vitamin A during their first five months in storage. Protected from heat and light, they can hold to their vitamins at least another two and a half months. Store carrots in perforated plastic bags or containers. Circulating air prevents the for- mation of the terpenoids that make the carrots taste bitter. Do not store carrots near apples or other fruits that manufacture ethylene gas as they continue to ripen; this gas encourages the development of terpenoids. Store peeled carrots in ice water in the refrigerator to keep them crisp for as long as 48 hours.
Preparing This Food Scrape the carrots. Ver y young, tender carrots can be cleaned by scrubbing with a veg- etable brush. Soak carrots that are slightly limp in ice water to firm them up. Don’t discard slightly wilted intact carrots; use them in soups or stews where texture doesn’t matter.
What Happens When You Cook This Food Since carotenes do not dissolve in water and are not affected by the normal heat of cooking, carrots stay yellow and retain their vitamin A when you heat them. But cooking will dissolve some of the hemicellulose in the carrot’s stiff cell walls, changing the vegetable’s texture and making it easier for digestive juices to penetrate the cells and reach the nutrients inside.
How Other Kinds of Processing Affect This Food Freezing. The characteristic crunchy texture of fresh carrots depends on the integrity of its cellulose- and hemicellulose-stiffened cell walls. Freezing cooked carrots creates ice crystals that rupture these membranes so that the carrots usually seem mushy when defrosted. If possible, remove the carrots before freezing a soup or stew and add fresh or canned carrots when you defrost the dish.
Medical Uses and/or Benefits A reduced risk of some kinds of cancer. According to the American Cancer Society, carrots and other foods rich in beta-carotene, a deep yellow pigment that your body converts to a form of vitamin A, may lower the risk of cancers of the larynx, esophagus and lungs. There is no such benefit from beta-carotene supplements; indeed, one controversial study actually showed a higher rate of lung cancer among smokers taking the supplement. Protection against vitamin A-deficiency blindness. In the body, the vitamin A from carrots becomes 11-cis retinol, the essential element in rhodopsin, a protein found in the rods (the cells inside your eyes that let you see in dim light). R hodopsin absorbs light, triggering the chain of chemical reactions known as vision. One raw carrot a day provides more than enough vitamin A to maintain vision in a normal healthy adult.
Adverse Effects Associated with This Food Oddly pigmented skin. The carotenoids in carrots are fat-soluble. If you eat large amounts of carrots day after day, these carotenoids will be stored in your fatty tissues, including the fat just under your skin, and eventually your skin will look yellow. If you eat large amounts of carrots and large amounts of tomatoes (which contain the red pigment lycopene), your skin may be tinted orange. This effect has been seen in people who ate two cups of carrots and two tomatoes a day for several months; when the excessive amounts of these vegetables were eliminated from the diet, skin color returned to normal. False-positive test for occult blood in the stool. The active ingredient in the guaiac slide test for hidden blood in feces is alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Carrots contain peroxidase, a natural chemical that also turns alphaguaiaconic acid blue and may produce a positive test in people who do not actually have blood in the stool.... carrots
Internal: Echinacea. Acid tincture of Lobelia (10-20 drops). Wounds may be severe enough to require surgical exploration, herbal antibiotic therapy or tetanus prophylaxis. Pain control is essential (Black Willow, Black Cohosh) as pain may be intense and patient restless from respiratory and cardiac distress. Wash with strong spirit (methylated, whiskey, etc). ... jelly fish sting
outer surfaces of the front teeth is most frequently caused by excessive intake of fruit juices and carbonated drinks. Erosion of the inner surfaces of the molars may be a result of the regurgitation of stomach acid, as occurs in people suffering from acid reflux or bulimia. (See also caries, dental.)... erosion, dental
Incontinence of the bowels, or inability to retain the stools, is found in certain diseases in which the sphincter muscles – those muscles that naturally keep the bowel closed – relax. It is also a symptom of disease in, or injury to, the SPINAL CORD.
Pain on defaecation is a characteristic symptom of a FISSURE at the ANUS or of in?amed haemorrhoids, and is usually sharp. Pain of a duller character associated with the movements of the bowels may be caused by in?ammation in the other pelvic organs.
CONSTIPATION and DIARRHOEA are considered under separate headings.... faeces
A serious condition caused by infection of the bloodstream by bacteria of the meningococcus group.
The main features are bleeding into the skin, low blood pressure, and shock.
Without urgent medical treatment, coma and death follow in a few hours.
The syndrome is often associated with meningitis.... waterbrash
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
Habitat: Kashmir and North-West Himalayas.
English: Himalayan Gentian, Indian Gentian Root.Ayurvedic: Traayamaana, Traayanti, Traayanta, Traayantikaa, Neelkan- thi, Anujaa, Girijaa, Girishaanujaa, Balbhra, Paalani. (Paakhaanabheda is a wrong synonym)Unani: Ghaafis.Action: Sialagogue, digestant, appetite-stimulant, antispasmodic, anti-inflammatory, emmenagogue. Used for alkalosis, feeble digestion in the elderly from gastric acid deficiency (increases gastric juices without altering PH); also used for jaundice, nausea, vomiting, travel sickness, diarrhoea, malaria and nervous exhaustion. (In Chinese medicine, Gentiana sp., known as Longdan, are used for jaundice, hepatitis, urinary tract infections, pruritis and eczema.)
Key application: Gentiana lutea— internally, for digestive disorders, such as lack of appetite, fullness and flatulence (German Commission E, WHO), for anorexia following illness and dyspepsia (ESCOP). The British Herbal Compendium approves gentian for lack of appetite, anorexia, atonic dyspepsia, gastrointestinal atony, and as antiemetic. The British Herbal Pharmacopoia recognizes it as a bitter tonic.The rhizome and roots of G. Kur- roo contain iridoid glycoside; major component was identified as 6'- cinnamoylcatalpol.The rhizomes and roots of Picro- rhiza kurrooa Royle ex Benth., found in the Himalayas, have similar properties and uses and are mixed or substituted for those of G. kurroo.Gentiana lutea (Yellow Gentian) is a native of Europe and Asia Minor and is imported into India. The most important constituents of the drug are secoiridoid bitter compounds, amaro- gentin and gentiopicroside, together with traces of swertiamarin and sweroside. The roots also contain alkaloids, gentianine and gentioflavine, xanthones, and bitter oligosaccharides, gentiobiose and gentianose.Amarogentin, gentiopicrin, swer- tiamarin, sioeroside (iridoid monoter- penes) are toxic constituents.Gentiana tenella Rottb., synonym Gentianella tenella H. Smith and G. decumbens Linn.f. occur at high altitudes in the Himalayas, and are used as substitutes for gentian. G. tenella is known as Kadu in Kashmir and Titaa in Punjab. The rhizome is used as Traayamaana in Ayurvedic medicine.The flowering tops of G. olivieri Griseb., synonym G. dahurica Fisch., used in Unani medicine as Gul-e- Ghaafis, are imported into India from Persia.Dosage: Root—1-3 g powder. (CCRAS.)... gentiana kurroo– extends to the left, ending in the tail which rests against the spleen. A duct runs through the whole gland from left to right, joined by many small branches in its course, and, leaving the head of the gland, unites with the bile duct from the liver to open into the side of the small intestine about 7·5–10 cm (3–4 inches) below the outlet of the stomach.
Scattered through the pancreas are collections of cells known as the ISLETS OF LANGERHANS, of which there are around a million in a normal individual. These do not communicate with the duct of the gland, and the internal secretion of the pancreas – INSULIN – is formed by these cells and absorbed directly into the blood.
Functions The most obvious function of the pancreas is the formation of the pancreatic juice, which is poured into the small intestine after the partially digested food has left the stomach. This is the most important of the digestive juices, is alkaline in reaction, and contains (in addition to various salts) four enzymes (see ENZYME) – TRYPSIN and CHYMOTRYPSIN, which digest proteins; AMYLASE, which converts starchy foods into the disaccharide maltose; and LIPASE, which breaks up fats. (See also DIGESTION.)
Inadequate production of insulin by the islets of Langerhans leads to the condition known as DIABETES MELLITUS. In addition to insulin, another hormone is produced by the pancreas: this is glucagon which has the opposite e?ect to insulin and raises the blood sugar by promoting the breakdown of liver glycogen.... pancreas
Nutritional Profile Energy value (calories per serving): Moderate Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low Sodium: Low Major vitamin contribution: Vitamin A, vitamin C Major mineral contribution: Phosphorus
About the Nutrients in This Food Grapes are high in natural sugars, but even with the skin on they have less than one gram dietary fiber per serving. The most important nutrient in grapes is vitamin C. A serving of 10 green or red Thompson seedless grapes has 5.3 mg vitamin C (7 percent of the R DA for a woman, 6 percent of the R DA for a man). The tart, almost sour flavor of unripened grapes comes from natu- rally occurring malic acid. As grapes ripen, their malic acid content declines while their sugar content rises. R ipe eating grapes are always sweet, but they have no stored starches to convert to sugars so they won’t get sweeter after they are picked.
The Most Nutritious Way to Serve This Food Fresh and ripe.
Buying This Food Look for: Plump, well-colored grapes that are firmly attached to green stems that bend easily and snap back when you let them go. Green grapes should have a slightly yellow tint or a pink blush; red grapes should be deep, dark red or purple. Avoid: Mushy grapes, grapes with wrinkled skin, and grapes that feel sticky. They are all past their prime. So are grapes whose stems are dry and brittle. Characteristics of Different Varieties of Grapes Red grapes Cardinal Large, dark red, available March–August Emperor Large red with seeds. September–March Flame Seedless, medium to large, red. June–August R ibier Large, blue-black, with seeds. July–February Tokay Large, bright red, seeds. August–November Queen Large, bright to dark red, seeds. June–August White grapes Almeria Large, golden. August–October Calmeria Longish, light green. October–February Perlette Green, seedless, compact clusters. May–July Thompson Seedless, green to light gold. June–November Source: The Fresh Approach to Grapes (United Fruit & Vegetable Associat ion, n.d.).
Storing This Food Wrap grapes in a plastic bag and store them in the refrigerator. Do not wash grapes until you are ready to use them.
Preparing This Food To serve fresh grapes, rinse them under running water to remove debris, then drain the grapes and pick off stems and leaves. To peel grapes (for salads), choose Catawba, Concord, Delaware, Niagara, or Scup- pernong, the American varieties known as “slipskin” because the skin comes off easily. The European varieties (emperor, flame, Tokay, Muscat, Thompson) are more of a challenge. To peel them, put the grapes into a colander and submerge it in boiling water for a few seconds, then rinse or plunge them into cold water. The hot water makes cells in the grape’s flesh swell, stretching the skin; the cold bath makes the cells shrink back from the skin which should now come off easily.
What Happens When You Cook This Food See above.
How Other Kinds of Processing Affect This Food Juice. Red grapes are colored with anthocyanin pigments that turn deeper red in acids and blue, purple, or yellowish in basic (alkaline) solutions. As a result, red grape juice will turn brighter red if you mix it with lemon or orange juice. Since metals (which are basic) would also change the color of the juice, the inside of grape juice cans is coated with plastic or enamel to keep the juice from touching the metal. Since 2000, following several deaths attributed to unpasteurized apple juice contaminated with E. coli O157:H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organ- isms such as bacteria and mold. Wine-making. Grapes are an ideal fruit for wine-making. They have enough sugar to pro- duce a product that is 10 percent alcohol and are acidic enough to keep unwanted micro- organisms from growing during fermentation. Some wines retain some of the nutrients originally present in the grapes from which they are made. (See wine.) Drying. See r aisins.
Medical Uses and/or Benefits Lower risk of cardiovascular disease, diabetes, and some forms of cancer. Grape skin, pulp, and seed contain resveratrol, one of a group of plant chemicals credited with lowering cholesterol and thus reducing the risk of heart attack by preventing molecular fragments called free radicals from linking together to form compounds that damage body cells, leading to blocked arteries (heart disease), glucose-damaged blood vessels (diabetes), and unregulated cell growth (cancer). The juice from purple grapes has more resveratrol than the juice from red grapes, which has more resveratrol than the juice from white grapes. More specifically, in 1998, a team of food scientists from the USDA Agricultural Research Service identified a native American grape, the muscadine, commonly used to make grape juice in the United States, as an unusually potent source of resveratrol.... grapes
Function As well as the stomach’s prime role in physically and physiologically breaking down the food delivered via the oesophagus, it also acts as a storage organ – a function that enables people to eat three or four times a day instead of every 30 minutes or so as their metabolic needs would otherwise demand. Gastric secretion is stimulated by the sight and smell of food and its subsequent arrival in the stomach. The secretions, which contain mucus and hydrochloric acid (the latter produced by parietal cells), sterilise the food; pepsin, a digestive ENZYME in the gastric juices, breaks down the protein in food. The juices also contain intrinsic factor, vital for the absorption of vitamin B12 when the chyle – as the stomach contents are called – reaches the intestine. This chyle is of creamy consistency and is the end product of enzymic action and rhythmic contractions of the stomach’s muscles every 30 seconds or so. Food remains in the stomach for varying lengths of time depending upon its quantity and nature. At regular intervals a bolus of chyle is forced into the duodenum by contractions of the stomach muscles coordinated with relaxation of the pyloric sphincter.... stomach
To increase stomach acid: bitters, tonics, stomachics.
Alternatives. Teas. Balm, Calumba (cold infusion), Betony, Bogbean, Centuary, Chaparral, Gentian (cold infusion), German Chamomile, Holy Thistle, Horseradish, Southernwood, Wormwood.
Tea mixture. Equal parts: Balm, Betony, German Chamomile. Mix. 1 heaped teaspoon to each cup boiling water; infuse 5-10 minutes; 1 cup 2-3 times daily.
Tablets/capsules. Ginseng, Goldenseal, Sarsaparilla, Wild Yam, Yellow Dock.
Gentian. Powder. 500mg (two 00 capsules or one-third teaspoon) before meals thrice daily. Calumba. Powder. Prepare, same as for Gentian.
Calumba root. Tincture, BHC. Vol 1, 2-4ml thrice daily.
Cider vinegar. 2 teaspoons in glass water: 2-3 times daily. ... achlorhydria
Symptoms: local tenderness and stomach gas. The terms hyperacidity and hyperchlorhydria refer to excessive production of hydrochloric acid in the stomach.
Alternatives. For preparation and dosage see remedy entry.
Teas: Agrimony, Balm, Black Horehound, Caraway, Catnep, Celery seeds, Centuary, Chamomile, Dandelion root coffee, Fennel, Irish Moss, Liquorice root, Meadowsweet, Parsley, Quassia, Red Sage. Tablets/capsules. Dandelion, Papaya, Goldenseal. Dosage as on bottle.
Powders: equal parts, Slippery Elm, White Poplar, Meadowsweet. Mix. 500mg (two 00 capsules or one- third teaspoon) thrice daily and when necessary.
Tinctures. Formula: Dandelion 1; Meadowsweet 1; Nettles 1; Goldenseal quarter. Dose: 1-2 teaspoons in water thrice daily before meals.
Practitioner prescription. Dec Jam Sarsae Co conc (BPC 1949) 1 fl oz (30ml); Liquid Extract Filipendula 1 fl oz (30ml); Liquid Extract Taraxacum off. Half a fl oz (15ml); Ess Menth Pip 0.05ml. Aqua to 8oz (240ml). Sig: one dessertspoon (8ml) in warm water before meals. (Barker).
Diet: lacto-vegetarian. Garlic. Celery. Dried raw oats. Regular raw food days. Low fat. Powdered kelp in place of salt. Paw paw fruit. Regulate bowels.
Note: In view of the finding of gastric carcinoid tumours in rodents subjected to long-term anti-secretory agents, caution needs to be exercised over the long-term use of antacids that powerfully suppress the gastric juices. ... acidity
Constituents: coumarins, tannins, flavonoids, phytosterol.
Action: diuretic, hepatic, astringent (mild), haemostatic, vulnerary, cholagogue, Promotes assimilation of food. Bitter tonic.
Uses: weak acid stomach, indigestion, sluggish liver and debility, gall bladder disorders, nosebleed, sore throat, laryngitis (gargle), bed-wetting, incontinence, diarrhoea, to promote flow of gastric juices.
Local: ulceration – to cleanse and heal. Ancient remedy for suppurating sores and wounds.
Preparations: Thrice daily.
Tea: 1 teaspoon to each cup boiling water. Or, as part of Spring Tonic combination: equal parts, Agrimony, Raspberry leaves, Balm and Nettles. 2 teaspoons to each cup boiling water; infuse 15 minutes. Half-1 cup freely.
Liquid extract: BHP (1983). 1:1 in 25 per cent alcohol. Dose 15-45 drops (1-3ml). Tincture: BHP (1983). 1:5 in 45 per cent alcohol. Dose 15-60 drops (1-4ml). Tablets. Agrimony (Blackmore’s Labs). ... agrimony
The juice is an oxygen catalyser believed to have an anti-tumour effect. High in iron content and silicic acids, it assists regeneration of red blood cells. Hungarian research indicates anti-cancerous properties; one kilo fresh vegetable daily. Active elements are stable and unaffected by cooking. Other contents: selenium; Vitamins A, C, E, flavonoids, fibre. Side-effects – nil. Bottled juices – (Biotta, Switzerland) Produces red stool and urine.
Beetroot juice assists the liver to break-down stored fats and is of value for cellulite and other obese conditions. ... beetroot
Alternatives. To stimulate flow, Boldo, Horsetail, Dandelion, Blue Flag root, Milk Thistle, Bogbean, Burdock. Teas, capsules, tablets, Liquid extracts, or Tinctures.
A. Vogel recommends: Barberry, Centuary, St John’s Wort, Sarsaparilla.
Combination tea. Equal parts: Peppermint leaves, Milk Thistle, Dandelion root. 1 teaspoon to each cup boiling water; infuse 15 minutes, 1 cup thrice daily for limited period (1 month).
Bile in the urine. (Bilviria)
Arthur Barker: Liquid Extract Black root 1oz (30ml). Liquid Extract Cornsilk 1oz (30ml). Essential Peppermint 30 drops (2ml). Water to 8oz (240ml). 2 teaspoons in water 3 times daily before meals.
Diet. Dandelion coffee. Artichokes.
See: CHOLAGOGUES. CHOLERETICS. ... bile secretion deficiency
Bitters increase the appetite, assist assimilation, and are indicated for perverted or loss of the sense of taste (zinc). They reduce fermentation in the intestines and are of value in hypoglycaemia and diabetes mellitus. Bitters are not carminatives. Some, such as Gentian, Calumba and Chamomile are also sialogogues (increasing the flow of saliva). Another effect, little understood, is an increase in white corpuscles in the peripheral circulation.
Aletris, Angostura, Avens, Balmony, Barberry, Betony, Bogbean, Boneset, Calumba, Centuary, Chicory, Condurango, Feverfew, Gentian, Goldenseal, Holy Thistle, Hops, Quassia Chips, Rue, Southernwood, White Horehound, Wormwood.
Not used in presence of gastric ulcer. ... bitters
Causes: occupational hazards, contact with toxic metals and minerals.
A Health Department’s committee found an increased risk of developing mouth cancer from “snuff- dipping”, the practice of sucking tobacco from a small sachet, “tobacco teabags”.
Of possible value:– Fresh plant juices, Houseleek, Aloe Vera.
Teas: Chickweed, Mullein, Comfrey. 1 heaped teaspoon to each cup boiling water; infuse 15 minutes; dose – 1 cup thrice daily, increasing to as much as well tolerated.
Condurango Liquid extract. 10-30 drops in water before meals.
Goldenseal Liquid extract. 3-5 drops in water before meals.
George Burford MD. Condurango and Goldenseal.
E.H. Ruddock MD 1925. “Several cases of cancer of the lips have been cured by Goldenseal.”
Topical. Wipe area with Liquid Extract Condurango, Goldenseal, Thuja, Poke root or fresh plant juices of above. Slippery Elm paste: powdered Slippery Elm in few drops milk or water.
Mouthwash. Equal parts: Liquid Extract Goldenseal, Liquid Extract Bayberry, Tincture Myrrh and Glycerine. Some may be swallowed as internal medicine. Comfrey, Mullein or Chickweed cream.
Diet. See: DIET – CANCER.
Treatment by a general medical practitioner or hospital oncologist. ... cancer – mouth and lips
Symptoms: Slight fever with temperature rising 39°-40° (102°-104°), sore throat, heavy nasal discharge, rashes come in crops soon to progress to milky white blisters which shrivel into scabs. Irritability. The virus may lie latent in the ganglia of sensory and somatic nerves for many years to manifest later as shingles.
Object of the therapy is to reduce the temperature and promote a healthy outcropping of the rash.
Alternatives. Ensure adequate fluid intake. Antihistamine herbs: Lobelia, Goldenseal root, Parsley root, Juniper. Mucous membranes: spots on: Goldenseal, Myrrh. Ears: spots in: Instil oil Mullein or contents of Vitamin E capsule.
Teas: Boneset, Elderflowers and Peppermint, Marigold, Chamomile.
Tea. Formula. Equal parts: Red Clover, Boneset, Yarrow.
Maria Treben’s tea. Marigold 3; Nettles 1; Yarrow 1. Prepare: all teas, one heaped teaspoon to each cup boiling water; infuse 5-15 minutes. 1 cup freely.
Tinctures. Alternatives. (1) Combine, Echinacea 2; Poke root 1; Goldenseal 1. (2) Combine, Wild Indigo 2; Marigold 1; Myrrh quarter; Dose: as many drops as the age of the child, in a little water. (Adults: One 5ml teaspoon) Dose: 3-4 times daily.
Gargle and Mouthwash, where spots appear on mucous membranes: 5 drops Tincture Myrrh or Goldenseal (or combined), in warm water.
Topical. Aloe Vera. Evening Primrose oil. Oil from Vitamin E capsule. Wash with distilled extract Witch Hazel, Lavender water, or Chamomile tea.
Cayenne. Pinch Cayenne in teas, or few drops Tincture Capsicum in tinctures heightens action.
Note: For restlessness add, equal parts, Skullcap or Chamomile. For severe itching, wash with potato water or Chamomile tea.
Diet. Commence 3-day fast, with herb teas and fruit juices only. Vitamins A and C. Carrot juice.
High Temperature. If serious: tinctures – Pleurisy root 1; Lobelia 1; Catnep 2; Valerian 1. One 5ml teaspoon every 2 hours. Reduced to thrice daily when temperature abates.
Patients suffer less itching if kept cool. ... chicken pox
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
Constituents: tannins, essential oil, coumarin.
Action: stimulant astringent to the stomach. Aromatic, antimicrobial, carminative, antispasmodic, anti- diarrhoea, anti-worm; a warming remedy for cold conditions. Haemostatic, anti-putrescent, antiseptic, vermifuge. “A stimulating effect on bone healing” (Hamdard, Oct/Dec 1988, Vol XXXI No 4) Anti- diabetic.
Uses: Weak digestion, feeble appetite, flatulence, vomiting, hyperacidity, to promote secretion of gastric juices. Irritable bowel, summer diarrhoea. Influenza and colds. Wasting and cachexia (5 drops oil in honey). Infestation: body lice (rub with oil). Chest complaints: massage chest with 3 drops oil to 2 teaspoons Almond oil. The tea is used by the Chinese to boost insulin activity.
Combines well with Chamomile for stomach upsets; with Elderflowers and Peppermint for influenza. Preparations. Thrice daily, or as necessary.
Tea: Quarter of a teaspoon bark in cup of boiling water, hot tea, or other beverage, infuse 15 minutes. Essence of Cinnamon: 10-20 drops in water or beverage.
Langdale’s Cinnamon Essence.
Oil of Cinnamon: BP, 0.05 to 0.2ml.
Powder: half to 1 gram.
Liquid Extract BHP (1983) 1:1 in 70 per cent alcohol, dose 0.5 to 1ml. ... cinnamon bark
Anti-depressants should not be given for bed-wetting, drugs for sleep problems or strong laxatives for the chronically constipated. Mild herbal alternatives exist. Fresh carrot juice daily helps a child to avoid some complaints. Some herbs are not advised for children under 12, except under the care of a qualified practitioner.
Parental smoking habits are known to be responsible for crying and digestive symptoms in infants. Sleeplessness. German Chamomile or Balm tea: children 2-10 years quarter to half a cup; over 10 years: 1 cup. Babies: 3-6 teaspoons in feeding bottle – sweeten with honey if necessary.
Night seizures, with screaming: Passion Flower tea. 1 heaped teaspoon to cup boiling water; infuse 5-15 minutes. Strain. A few teaspoons at bedtime. When a brain storm starts place pinch of salt on the tongue. Calcium deficiency. Nettle tea. Carrot juice. Cod Liver oil with fresh orange juice.
Colic. Any tea: Dill, Catnep, Spearmint or Fennel. Few teaspoons frequently. Abdominal massage: 3 drops Chamomile oil in teaspoon olive oil.
Constipation. Prune or carrot juice. Dandelion coffee.
Cough. Oil of Thyme – few drops in water.
Crusta Lacta (milk rash). Weak teas: Plantain, Heartsease, Red Clover. Anoint with St John’s Wort oil. Buttermilk, Wheatgerm.
Diarrhoea. Teas: Yarrow, Tormentil. Breast feeding during the first 4-6 months of life reduces the risk of children’s diarrhoea.
Digestion, weak. Teas: Fennel, Caraway, Dill. 1 teaspoon crushed seeds to cup boiling water. Infuse 15 minutes in a covered vessel. Teaspoon doses for under 2s; half-1 cup thereafter. Also for flatulence. Feverishness. Alarm at a baby’s fever and fractiousness may attract complete medical treatment including nose drops, cough linctus, antipyretics and antibiotics, together with something to let the parents get some sleep. Avoid where possible. Mild fevers: teas – Yarrow, Marigold, Thyme, Elderflowers and Peppermint, Catmint, Carragheen Moss. Sweeten with honey. Topical: Flannels wrung out in these hot teas. Zinc can cut short the common cold. Echinacea tablets/capsules offer antiviral protection.
It is common for a child to convulse with fever. A feverish child, kept cool, is less likely to have convulsions. Remove most of child’s clothes so he can lose heat through the skin. Fruit juices (Vitamin C) in abundance. Do not feed solid foods. Wash in lukewarm (not cold) water.
Eyes. Deep hollows under the eyes reveal exhaustion, for which blood and nerve tonics and iron supplements are indicated.
Growth problems. Under-developed children respond well to herbal aids: Gentian, Ginseng, Horsetail, Marigold, Oats, German Chamomile, Wood Betony, Kelp, Alfalfa. Supplementation with brewer’s yeast, Calcium, Pollen and Zinc yield convincing results.
Hyperactivity. Nerve restoratives for highly-strung children: Teas: Lime flowers, Chamomile, Lemon Balm, B-vitamins. Porridge. Tablets: Passion flower, Valerian, Skullcap. Vitamins B6 and C. Powders: formula. Passion flower 2; Valerian 1; Liquorice 1. Dose: 250mg (one 00 capsule or one-sixth teaspoon) thrice daily.
Irritability and impaired school performance may be due to Tartrazine and other additives, sugar, and anticonvulsant drugs. See previous paragraph.
Infection. Infection of the upper respiratory tract may manifest as inflammation of the middle ear, nasal discharge or tonsillitis. Echinacea tablets, powder or liquid extract indicated. For specific infection such as measles, see under MEASLES, or other appropriate entry.
Skin. Reject cow’s in favour of goat’s milk. See appropriate entry for each skin disease (ECZEMA, etc). Care of skin after bathing: St John’s Wort oil, Evening Primrose oil. ... children
Symptoms: Red itching eyes, clear nasal discharge progressing to yellow and thick, slight sore throat, sneezing, mild fever, headache, blocked or running nose, malaise.
The alternative school of medicine believes a cold should not be suppressed with popular drugs of the day but allowed to run its course. That course may be dramatically reduced by use of herbs. A cold is sometimes an acute healing crisis in which Nature expels accumulated wastes and toxins. Diaphoretics promote sweating, aiding this process.
Alternatives. Teas may be made from any of the following: Elderflowers, Peppermint, Catmint, Bayberry, Boneset, White Horehound, Feverfew, St John’s Wort.
Alternatives. Formulae:– Equal parts:– (1) Elderflowers and Peppermint. (2) Yarrow and Peppermint. (3) White Horehound and Hyssop. 1 teaspoon to each cup boiling water; infuse 5-15 minutes. 1 cup freely. A trace of Cayenne Pepper enhances potency and stimulates circulation.
Decoction. Prepared from Horseradish, Pleurisy root, Prickly Ash, Bayberry. Teaspoon, of any one, to two cups water gently simmered 20 minutes. Half-1 cup freely. Pinch of Cayenne enhances action.
Irish Moss. 1 teaspoon to 2 cups water simmered gently 20 minutes. Do not strain. Eat with a spoon with honey.
Powders. Composition. 1 teaspoon to cup of tea, or hot drink.
Powders. Formula. Bayberry bark 2; Ginger 1; Pleurisy root 1. Cayenne quarter. Sift. 500mg (two 00 capsules or one-third teaspoon) thrice daily.
Tablets/capsules. Lobelia. Iceland Moss. Vitamin C. Feverfew.
Essence of Cinnamon. Popular traditional herbal expectorant to help relieve symptoms of cold and flu. Composition essence and Elderflowers and Peppermint. 2 teaspoons in hot water or cup of tea every 3 hours. Children less according to age.
Life Drops. See entry.
Practitioner. Colds with fever, cardiac excitability and distress out of all proportion to the infection: Tincture Gelsemium, 3-5 drops.
Laxative. A mild laxative may be advised (5-7 Senna pods, infused in cup of boiling water, or Senacot). A healthy bowel movement may cut short a cold by assisting elimination.
Aromatherapy. Few drops of any of the following antiseptic oils added to a bowl of boiling water, head covered with a towel, steam inhaled: Eucalyptus, Peppermint, Marjoram, Thyme, Niaouli. Oil of Camphor is most effective, but as it antidotes all other medicaments, should be used alone. Oil of Scots Pine (5-10 drops) used in bath. Tiger Balm. Olbas oil.
Diet. 3-day fast; no solid food, herb teas and fruit juices only. Citrus fruits (Vitamin C) in abundance. Hot lemon and honey.
Supplementation. Daily. Vitamin A (7500iu), B-complex (50mg), C (3 grams at onset: 2 grams every 3 hours thereafter).
Prophylaxis, winter months. Daily: Vitamin C (Rose Hip, Acerola, etc), Echinacea. 2 Garlic capsules at night to build-up body’s resistance. ... colds
COLI BACILLUS. Infections. Freshly-grated Horseradish root steeped in cup cold water for 2 hours.
Remove root. 1 cupful freely, as tolerated. Papaya fruit.
COLIC. Spasm of the bowels, particularly the colon. Severe pain under the navel with nausea, vomiting.
Patient writhes from side to side. Cause may be wind, acid bile, worms, constipation, food; aluminium, lead or other metal poisoning, strangulated hernia, appendicitis, adhesions.
Differential diagnosis: gallstones, menstrual difficulties, kidney stone.
Alternatives. Teas, any one. Roman Chamomile, Catmint, Fennel, Lovage, Caraway, Betony, Avens, Wormwood, Holy Thistle, Peppermint leaves, Aniseed, Tormentil.
Decoction, any one. Angelica root, Boldo, Calamus, Cardamom, Condurango, Coriander, Cramp bark, Ginger root, Liquorice, Wild Yam.
Tablets/capsules. Dandelion, Capsicum, Valerian, Wild Yam, Cramp bark, Blue Flag root.
Powders. Alternatives. (1) Calamus 2; Marshmallow root 1. Add pinch Cayenne. (2) Turkey Rhubarb plus pinch of Cayenne. (3) Wild Yam plus pinch of Cayenne. Dose: 500mg (one-third teaspoon or two 00 capsules) every 2 hours.
Tinctures. Formulae. Alternatives: (1) Angelica root 1; Wild Yam 1; Ginger half. Mix. (2) Dandelion 2; Wild Yam 1; few drops Tincture Capsicum. Mix. (3) Wild Yam 1; Galangal root half; Ginger half. Mix. Dose: 1 teaspoon in hot water every 2 hours.
Traditional German combination. Ginger, Gentian, Turkey Rhubarb.
Topical. Apply hot bran, oats, hops or Slippery Elm poultice, or Castor oil packs to abdomen. Aromatherapy. Any one oil: Aniseed, Fennel, Mint, Garlic, Bergamot. Adult: 6 drops to 2 teaspoons Almond oil: child, 2 drops in 1 teaspoon Almond oil, for abdominal massage.
Enema. 1oz Catmint, Boneset or Chamomile in 2 pints boiling water. Strain, inject warm.
Diet. 3-day fast, with fruit juices and herb teas.
See: RENAL COLIC, COLIC OF PREGNANCY, CHILDREN. Gripe water. ... cold sore
Symptoms: difficult breathing. Breathing-in is noisy, spasmodic and prolonged. Effusion of a plastic-like material which coagulates to form a false membrane. Fretfulness. Symptoms of a ‘cold’ disappear but towards evening skin becomes hot, pulse rises, and a sense of anxiety takes over.
Laryngeal muscles are held in spasm, calling for antispasmodics. If the course of the disease has not been arrested on the third or fourth day a crisis is at hand and modern hospital treatment necessary. The condition is always worse at night. Treatment varies with each individual case. Stimulating diaphoretics induce gentle sweating, de-toxicate, and relieve tension on respiration.
Lobelia is unsurpassed as a croupal remedy and may be given alone either by infusion (tea) liquid extract or acid tincture. Given as a powder it works too slowly in a condition where speed saves lives.
While copious drinks of Catnep (Catmint) tea help, stronger medicines are indicated. Where resistance runs low, add Echinacea. Should any of these induce vomiting, it would be regarded as a favourable sign after which a measure of relief is felt.
Alternatives. Liquid extracts. Formula. Pleurisy root 2; Lobelia 1; Ginger half. Dose: one 5ml teaspoon in hot water every 2 hours. Infants: 10-30 drops.
Tinctures. Formula: Pleurisy root 2; Blue Cohosh 1; Lobelia 1. One to two 5ml teaspoons in hot water every 2 hours. Infants 10-20 drops.
Practitioner. Formula: 2 drops Tincture Belladonna BP 1980, 4 drops Tincture Ipecuanha BP 1973. Water to 2oz. One 5ml teaspoon in water every 15 minutes for 2 or 3 doses to enable child to sleep until morning; then once every hour or two for 3 days. Not to press medicines on children feeling comfortable. Inhalant. Friar’s Balsam. Steam kettle on hand. Or:–
Aromatherapy. Inhale. Drops. Thyme 1; Eucalyptus 2; Hyssop 1. In bowl of boiling water at the bedside at night or when necessary.
Drowsiness requires diffusive stimulants: Tinctures: Echinacea 2; Ginger quarter; Pleurisy root 1. One to two 5ml teaspoons in hot water every 2 hours; infants 5-20 drops according to age.
Collapse. When confronted with an ashen face, depression and collapse, powerful stimulants are necessary: tinctures – Formula. Prickly Ash bark 3; Blue Cohosh 2; Ginger 1. One 5ml teaspoon in hot water every 10 minutes; (infants 5-20 drops).
Topical. Relaxing oil. Ingredients: 3oz olive oil; half an ounce Liquid Extract or tincture Lobelia; Tincture Capsicum (Cayenne) 20 drops. Shake vigorously. Rub freely on throat, winding round a strip of suitable material wrung out in hot water. Cover with protective bandage or plastic film. Renew hot flannel every 10-15 minutes until paroxysms subside.
Poultice. Dissolve coffeespoon Cayenne powder or chillies in cup cider vinegar. Simmer gently 10 minutes. Strain. Saturate a piece of suitable material and wind round throat to relieve congested blood vessels.
Diet: No dairy foods which increase phlegm. No solid meals. Herb teas, vegetable and fruit juices only.
Steam kettle on hand, or Friar’s Balsam inhalation. See: FRIAR’S BALSAM. Regulate bowels. The condition is worsened in a dry hot atmosphere; reduce central heating to ensure adequate ventilation. Many a serious stridor and cough have been relieved by running some hot water into a bath or basin and sitting the child in a homemade Turkish bath.
Treatment by or in liaison with a general medical practitioner. ... croup
Causes: faulty absorption of fats, bacterial or viral infection, nervous bowel, anxiety or psychosomatic disturbance, malfunction of the thyroid gland, etc.
Looseness of the bowels may sometimes occur as an acute cleansing eliminative effort by Nature to expel wastes and impurities. Dehydration can be serious in children. For presence of mucous or blood in the stool refer to DIFFERENTIAL DIAGNOSIS.
Differential diagnosis. Crohn’s disease, Gastroenteritis, Diverticulosis, Ulcerative colitis, Dysentery, Salmonella.
Travel diarrhoea: ‘blight of holiday and business trips abroad’ due to E. Coli. Acute, usually non- persistent self-limiting condition. Ginger, crystallised or powder in capsules or tablets is known to reduce the incidence in high risk areas.
Imported bloody diarrhoeas – salmonella, shigella or amoebic infections should receive special investigation by a competent authority, a consultant in infectious diseases. First-aid until the practitioner comes: 2-5 drops oil of Peppermint in water.
Children’s diarrhoea. Re-hydration after severe loss of fluids – glass of water containing 1 teaspoon salt and 2 teaspoons sugar.
Over 13,000 children die from this preventable disease every day, many in the developing countries. This simple combination of sugar and salt prevents dehydration, the most common cause of death from acute diarrhoea, and has helped save tens of thousands of lives.
Alternatives. Rest. Avoid caffeine and alcohol drinks. Plenty of astringent herb teas to reduce the associated hyperperistalsis. Children – half-dose.
Teas. Any one of the following: Agrimony, Avens, Burmarigold, Black Walnut leaves, Burnet (greater or garden), Ground Ivy, Ladysmantle, Hops (nervous bowel), Plantain, Peppermint, Periwinkle (vinca major), Meadowsweet, Silverweed, Shepherd’s Purse, Tormentil. Sage. Formulae: (1) equal parts; Raspberry leaves, Agrimony, Avens. Or (2) equal parts; Raspberry leaves, Plantain, Silverweed. 2 teaspoons to each cup boiling water; infuse 5-15 minutes. Half-1 cup freely. For nerve exhaustion: add a sprinkle of Valerian.
Seeds. Coriander, Caraway or Fenugreek. Half a teaspoon to each cup water, brought to boil; vessel removed as soon as boiling point is reached. Half-1 cup freely.
Decoctions. Any one of the following: Bayberry, Cranesbill (American), Rhatany root, Sweet Chestnut leaves, Oak bark, Wild Yam, Iceland Moss.
Powders. Any one: Calamus, Bayberry, Oak bark, Cinnamon, Black Catechu, Wild Yam. Add pinch of Ginger.
Tinctures. (1) Combine Bayberry 2; Ginger 1. Or (2) Combine Bayberry 1; Raspberry leaves 2. One to two 5ml teaspoons thrice daily after meals.
Tincture, or spirits of Camphor: 5-10 drops in water every 3-4 hours for severe depletion of body fluids. Adults only.
Aloe Vera. Scientific papers confirm efficacy.
Dr Finlay Ellingwood. Castor oil: 5 drops every 2 hours.
Bilberry juice. Half-1 cup freely.
Goldenseal. Antibacterial. 5-10 drops, tincture, 3-4 times daily. Adults only.
Diet. Avoid cow’s milk. 3-day fast on fruit juices and herb teas alone, followed by gruel made from Slippery Elm, Oatmeal or Arrowroot. Yoghurt. Bilberry fruit. Carob bean products: chocolate or other preparations. Ensure adequate fluid intake.
Supplementation. Vitamins A, B12, C, D. Minerals: Calcium, Iron, Magnesium, Potassium, Zinc. Preventative. 2 drops oil of Peppermint morning and evening. ... diarrhoea
“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
Reject: canned foods (except fruit), packet mixes, all bought cooked meats – sausages, bacon, ham. Cakes containing baking soda, chocolate, toffee, treacle, bought biscuits, kippers and other smoked fish, yeast extracts, chutneys, sauces, excessively salted cheeses, butter and margarine.
Accept: rice, pasta, cereals, home-made cottage cheese, eggs (3 per week), all meats, chicken, poultry, whitefish, shellfish, herring, salmon, unsalted bread, butter, margarine, vegetable oils, restricted milk and cream, all vegetables and fruits, fruit juices, brown sugar, wines.
Excess salt leads to retention of fluid in body tissues and adds to work the heart will perform. ... diet - low salt
Eat plenty of fresh fruit and raw vegetables for vitamins and minerals as well as for fibre. As a substitute for mayonnaise use low-fat plain yoghurt. Vegetable fats should replace animal fats: instead of butter – margarine from Sunflower or Safflower oils.
Carbohydrates. At liberty: porridge, muesli, wholemeal bread and wholegrain products, pasta, potatoes, beans, peas, brown rice. These are high in fibre and low in fat. Processed foods should be avoided and those with natural goodness preferred, except for All-Bran which is rich in iron.
Protein. Meat should be taken in small quantities only – turkey, poultry, steamed fish, replace red with grilled lean white meats. Chicken is the most versatile, least expensive and most nutritious of meats. Cottage cheese is low in calories. Food should not be fried but grilled, roasted or baked.
Fluids. Juices, or drinks made with skimmed milk, herb teas. Dandelion coffee. In place of alcohol – carrot, tomato and other fresh vegetable juices.
Reject. Fried foods, white and brown sugar products, honey, sweets, contectionery, jams, biscuits, chocolates, canned fruits, thick soups. Frankfurters, beefburgers, hamburgers, everything from the pig: bacon, ham, pork, lard. Avoid between-meal snacks but chew a carrot or piece of other raw vegetable or fresh fruit.
There is increasing support for a well-balanced vegetarian diet for weight reduction as it contains no animal fats. Protein is preferred from such foods as beans, pulses, nuts, eggs; and calcium from cottage cheese and milk. The Hay Diet also has been found to be frequently effective. ... diet - slimming
Two types: (1) multiple pockets with no pain. (2) hypertrophy of muscles of the colon with chronic spasmodic pain. Also an occupational hazard of saxophone players.
Symptoms. Continuous cramp-like pain in the left abdomen (iliac fossa), distension, flatulence, incomplete emptying of rectum. Colon is tender to touch and mass may be palpated. Constipation and left- sided pain are the hallmarks. Complications include abscess, faecal peritonitis from burst pouch. Differential diagnosis. On rectal examination, ulcerative colitis has fever, abdominal pain, and bloody diarrhoea.
Alternatives. Tea. Equal parts, herbs: Agrimony (to stimulate a healthy flow of bile). Avens (to check excessive secretion by toning-up of bowel tissue). Hops (an alvine nervine for strengthening the walls). Liquorice (to support the immune system). Red Clover (anti-neoplastic to discourage malignancy).
For local sepsis. Suggested by high white cell count. Echinacea, Wild Indigo or Goldenseal. Where general toxaemia co-exists: Myrrh. For the chronic case with a silent abdomen, Fenugreek seeds relieve in most cases.
Fenugreek Seeds. 1 heaped teaspoon to each cup water gently simmered 10 minutes. Dose: 1 cup 2-3 times daily, seeds consumed as well as the liquor.
For constipation. Ispaghula seeds, (psyllium) in the form of Isogel, Normacol, Regulan or other brand. To increase bulk, soften and render stools easier to pass.
For abdominal discomfort. Peppermint oil: 1-2 drops in honey or milk.
Tinctures. Formula. Wild Yam 2; Marshmallow 1; Elderflowers (to reduce inflammation) 1; Ginger quarter. Dose: one teaspoon before meals thrice daily; every two hours acute cases.
Aloe Vera. Good responses observed.
Diet. The Hay Diet. Fluid intake important. For acute inflammatory cases food should be bland. Little muesli without bran. Bran makes an irritable bowel worse, fibre husk increasing irritability. Oatmeal porridge oats with mashed banana, molasses and honey. Arrowroot, Slippery Elm drinks. Fruit juices, grapes (no seeds), papaya fruit.
Avoid: ham, bacon, fried foods, pickles, caffeine drinks and alcohol. In chronic, non-inflammatory cases, bran relieves, producing soft easy-passing stool. On passing of the acute inflammatory stage the patient should gradually take into the diet fibre-rich foods with sufficient protein. See: DIET: HIGH- FIBRE.
Supplementation. Vitamin B-complex, Vitamin C, folic acid, Bromelain enzymes. Bioflora, Lactoflora. Surgical operative measures may be necessary. ... diverticulosis
Treatment by or in liaison with general medical practitioner.
Attention to water supply. Water should be boiled for five minutes to destroy cysts. Avoid fruits and salad materials from unhygienic sources and exposure to flies.
Alternatives. Agrimony, Balm, Bayberry, Bistort, Blue Flag, Burdock, Calamus, Catechu (black), Cranesbill, Echinacea, Fenugreek, Garlic, Goldenseal, Holy Thistle, Ipecacuanha, Ladies Mantle, Marshmallow, Mullein, Nettles, Pulsatilla, Raspberry leaves, Red Clover, Shepherd’s Purse, Slippery Elm, Spurge (hirta), Tormentil root, Thyme (garden), Wild Yam, Witch Hazel, Yarrow.
Tea. Equal parts: Holy Thistle, Marshmallow, Thyme. 2 teaspoons to each cup boiling water; infuse 5-15 minutes; 1 cup thrice daily or every 2 hours acute cases.
Decoction. Combine, Wild Yam 1; Marshmallow root 1; Echinacea 2. One heaped teaspoon to two cups water. Simmer gently 20 minutes. Half-1 cup thrice daily: every 2 hours acute cases.
Formula. Equal parts: Bayberry, Burdock, Echinacea, Peppermint. Dose: Liquid extract: one 5ml teaspoon. Tinctures: one to two 5ml teaspoons. Powders: 750mg (three 00 capsules or half teaspoon) in water, honey or fruit juice, thrice daily: every 2 hours for acute cases.
Practitioner. (1) Tincture Ipecacuanha (BP 1973). Dose: 0.25-1ml as prescribed.
(2) Formula. Liquid Extract Echinacea 15ml; Liquid Extract Monsonia ovata 4ml; Liquid Extract Marigold 4ml; Tincture Goldenseal 2ml; Oil Cinnamon 1ml. Distilled water to 240ml (8oz). Dose: 1 dessertspoon (8ml) every 3 hours. (A. Barker)
Preventative: two Garlic capsules at night.
Note: Fenugreek tea: frequent cupfuls. Good results reported. Drink plenty of fluids: milk, oatmeal porridge, vegetable juices. ... dysentery, amoebic
Treatment. Bedrest. Alteratives, analgesics, sedatives. Spreads via the lymphatic system (Poke root, Clivers). Sustain heart (Hawthorn or Lily of the Valley); kidneys (Buchu or Juniper); as appropriate. Yarrow – to reduce temperature. Echinacea to strengthen immune system.
Tea: Formula: Yarrow 1; Raspberry leaves 1; Red Clover 1; Clivers 1; Liquorice root half. 2 teaspoons to each cup boiling water; infuse 5-15 minutes. Half-1 cup every 2 hours, or as tolerated. If ingredients not available: substitute Elderflowers, Boneset, or Balm.
Alternatives. Tablets/capsules. Echinacea, Lobelia.
Powders. Formula: Sarsaparilla 2; Poke root 1; Liquorice 1. Dose: 500mg (two 00 capsules or one-third teaspoon) every 2 hours or as tolerated.
Tinctures. Alternatives: (1) Echinacea 2; Fringe Tree 1. (2) Sarsaparilla 2; Queen’s Delight 1. (3) Clivers 2; Echinacea 2. 1-2 teaspoons in water every 2 hours, or as long as tolerated.
Topical. Ointments or creams: Marigold, Comfrey, Evening Primrose, Echinacea, Logwood, Aloe Vera gel.
Traditional: Equal parts Houseleek and dairy cream.
Early Florida settlers: Powdered Slippery Elm as a dusting powder or with a little milk to form a paste. Maria Treben. Application of crushed leaves of cabbage, Coltsfoot, Houseleek and Speedwell all have their successes in reducing pain and facilitating healing.
Cleansing wash: warm infusion of Yarrow or Marshmallow.
Diet. Lacto-vegetarian. Abundant Vitamin C in lemon and other fruit juices.
Supplements. Vitamin A, B-complex, C, D.
To be treated by or in liaison with a general medical practitioner. ... erysipelas
Teas: Celery seed, Meadowsweet, Yarrow. Yerba Mate.
Tincture Rhei Co BP (1948). 30-60 drops in water thrice daily.
Burdock and Sarsaparilla health drink.
Liquid Extract: Guaiacum: 5-10 drops in water thrice daily.
Diet. Low protein (especially fish and shellfish). Dandelion coffee. Vegetable juices. Reject alcohol, coffee, strong tea. ... exostosis
Stones are of two main types: cholesterol and bile pigment. Cholesterol stones are composed of about 70 per cent cholesterol. Bile pigment stones are brittle and hard and brown or black. Stones cause gall duct obstruction, inflammation of the gall bladder and biliary colic.
Biliary colic can be one of the most excruciatingly painful conditions known.
Symptoms: extreme tenderness in upper right abdomen, dyspepsia, flatulence, vomiting, sweating, thirst, constipation. Prolonged obstruction leads to jaundice. Pain should be evaluated by a competent authority: doctor or hospital. Large stones will require surgery.
Alternatives. Combinations should include a remedy for increasing the flow of bile (cholagogue); to disperse wind (carminative); and for painful spasm.
BHP (1983) – Barberry, Greater Celandine, Balmony, Wahoo, Boldo, Chiretta, Dandelion.
Indicated: Cholagogues, Bitters to meet reduced secretion of bile. To prevent infection – Echinacea. Preventative measure for those with tendency to form stone – 2 Blue Flag root tablets/capsules, or half a teaspoon Glauber salts in morning tea, or 420mg Silymarin (Milk Thistle), daily.
Teas. Boldo, Black Horehound, Horsetail, Parsley Piert, Milk Thistle, Strawberry leaves, Wood Betony. Dr Hooper’s case: “An Indian Army officer suffered much from gall-stones and was advised to take Dandelion tea every day. Soon the symptoms left him and he remained free from them for over 20 years.” (John Clarke, MD)
Decoction. 1oz each: Milk Thistle, Centuary, Dandelion root, in 3 pints water. Bring to boil. Simmer down to 2 pints. Strain. One cup 3 times daily an hour before meals.
Tablets/capsules. Cramp bark (acute spasm). Wild Yam (spasmolytic and bile liquifier).
Powders. Equal parts: Cramp bark, Wahoo, Dandelion. Dose: 750mg (three 00 capsules or half a teaspoon) every 2 hours for acute cases.
Study. Silymarin 420mg daily on patients with a history of gall-stones. Results showed reduced biliary cholesterol concentrations and considerably reduced bile saturation index. (Nassuato, G. et al, Journal of Hepatology 1991, 12)
Captain Frank Roberts. Advises Olive oil and Lemon treatment (see below) followed by his prescription: Liquid Extract Fringe Tree 1oz (30ml); Liquid Extract Wahoo 1oz; Liquid Extract Kava- Kava 1oz; Liquid Extract Black root 1oz; Honey 2oz. Dose: teaspoon after meals – minimum 3 meals daily – in wineglass tepid water.
Liquid Extract Barberry: 20-60 drops in water every 2 hours.
Finlay Ellingwood MD. Liquid Extract Fringe Tree bark 10ml; Liquid Extract Greater Celandine 10ml; Tincture Gelsemium 5ml. Dose: 10 drops in water half hourly for acute cases.
Alfred Vogel. Suggests Madder root, Clivers and Knotgrass have solvent properties.
Juices believed to have solvent properties: Celery, Parsley, Beet, Carrot, Radish, Lemon, Watercress, Tomato.
Olive oil and Lemon treatment. Set aside a day for the operation. Take breakfast. No meals for the rest of the day. About 6pm commence by drinking 1 or 2 ounces of the oil. Follow with half-1 cup fresh Lemon juice direct from the fruit in a little warm water. Dilute no more than necessary. Alternate drinks of Olive oil and Lemon juice throughout the evening until one pint or more Olive oil, and juice of 8-9 Lemons been consumed. Drink at intervals of 10 minutes to half an hour. Following 3 days pass stools into a chamber and wash well in search for stones and ‘bile sand’.
Practitioner. For spasm on passing stone: Tincture Belladonna: 20 drops in 100ml water: 1 teaspoon hourly.
Compresses: hot wet. Castor oil packs, or hot water packs over painful area.
Enema. Strong Catmint tea – 2 pints.
Diet. Commence with 3 day juice-fast: no solid food. Turmeric used at table as a condiment. Avoid cheese, sugar. Vegetarian diet. Studies show those who eat meat are twice as likely to develop stone. Less saturated fat and more fibre. Vegetable margarine instead of butter. Dandelion coffee or juices in place of caffeine beverages. High vegetable protein; high carbohydrate; high fibre. Oats. Artichokes, honey, molasses, unrefined cereals. Vegetable oil in cooking.
Supplements. Daily. Vitamin C, 2-3g. Vitamin E, 500iu. Choline 1g.
Note: Subjects with a sensitive skin who enjoyed sunbathing are at a raised risk of having gallstones. (Journal of Epidemiology and Community Health)
Gall-stones may form if weight is lost rapidly when on a low calorie diet. ... gall-stones
Constituents: Xanthones, iridoids, alkaloids, phenolic acids, pectin, gum, no tannin.
Action: well-known traditional European bitter (all bitters are liver and pancreatic stimulants). Haemopoietic action speeds production of red blood cells. (Should not be given for overproduction of red blood cells as in polycythaemia.) Emmenagogue, sialagogue, antispasmodic, anti-inflammatory, anthelmintic. King of tonics. Digestant, increases gastric juices by 25 per cent, without altering pH. Appetite stimulant.
Uses: Alkalosis, feeble digestion in the elderly from gastric acid deficiency. Thin people anxious to put on weight. Jaundice – promotes flow of bile. Nausea, vomiting, travel sickness (with or without Ginger), bitter taste in mouth, diarrhoea with yellow stool, malaria (as a substitute for Quinine), post-influenzal or ME depression and lack of appetite, severe physical exhaustion (Ginseng). To antidote some types food- poisoning (salmonella, shigella, etc).
Preparations: Thrice daily. Average dose half-2g. Before meals.
Decoction: half-1 teaspoon to cup cold water; steep overnight. Dose: half a cup.
Tincture: 1 part powdered root to 5 parts Vodka; macerate 8 days. Dose: 1-2 teaspoons.
Tablets: formula. Skullcap 45mg; Hops 45mg; Asafoetida 30mg, and the aqueous extractive from 120mg Gentian and 90mg Valerian. Two tablets thrice daily for nervous exhaustion and stress disorders. Anorexia nervosa, specific combination: equal parts – Gentian and Valerian roots. One heaped teaspoon to each cup cold water; steep overnight. Dose – half a cup the following day, morning and evening. Contra-indications: pregnancy, hyperacidity. Gastric ulcer.
Note: An ingredient of anti-smoking preparations. Well-known in Chinese medicine. ... gentian
Symptoms. Mild fever, temperature rising to 101°F (38°C), headache, drowsiness, runny nose, sore throat, swelling of glands side of neck and behind ears; itchy rash of small pink spots spreads from face downwards to whole of the body, lasting 3 days.
Complication: inflammation of the brain (rare).
If patient is pregnant professional care is necessary as congenital defects, stillbirth or abortion may follow in early pregnancy. There is evidence of a link between the virus and juvenile joint disease and arthritis later in life.
Treatment. Bedrest. Plenty of fluids (herb teas, fruit juices). Should not be suppressed by drugs. Alternatives:– Teas. Any one. Balm, Chamomile flowers, Elderflowers and Peppermint, Hyssop, Wild Thyme, Marigold. Sage, Peppermint. Combination: equal parts, Marigold flowers, Elderflowers, Yarrow. Prepare: 2 teaspoons to each cup boiling water; infuse 15 minutes. Half-1 cup freely.
Tablets/capsules. Echinacea.
Tinctures. Echinacea: 5-30 drops in water every 2 hours. OR: Combine, equal parts Echinacea and Wild Indigo with few drops Tincture Capsicum; 5-30 drops every 2 hours.
Absence of urine: add 1 part Pleurisy root.
For swollen glands: add 1 part Clivers.
For nervousness: add 1 part Skullcap.
For sore throat: Cinnamon.
Diet. Commence 3-day fast with no solid food. Abundant Vitamin C drinks, fruit juices, etc.
To be treated by or in liaison with a qualified medical practitioner. ... german measles
Basically, the therapy consists of a vegetarian diet with meals of vegetables, fruits and whole grains, fresh or freshly prepared. Drinking water is replaced by hourly, fresh, raw juices of vegetables and fruits. Refined, altered, denatured or enhanced foodstuffs are forbidden. The diet is sodium, chloride, fat and protein restricted. Supplemental potassium, iodine, thyroid and crude liver extract comprise the medical armamentarium. A repeatable choleretic, enemas of a solution of boiled coffee, is administered to lower serum toxin levels. Coffee is a potent enhancer of the carcinogen detoxifying enzyme system, glutathione S-translerase (Wattenburg). The Gerson cancer therapy reduces accumulated tissue sodium and chloride, promoting diuresis. Gerson Therapy Center: Hospital de Baja California, at La Gloria, Mexico
Diet. Lunch and dinner contain ample cooked food, mainly to act as a ‘blotter’ to the daily intake of 5.25 pints fresh raw fruit juices that are the backbone of the therapy. Ingredients of the juices include 41bs raw organic carrots a day, with no harm to the liver. (JAM, May 1991, p5. Beata Bishop on her recovery from metastasised malignant melanoma)
The Gerson therapy is based on the ‘holistic’ philosophy which states that cancer represents a clinical manifestation of an underlying toxic condition. Such condition should receive primary treatment that is lifestyle orientated. The theme is: detoxification through internal cleansing. The diet and supplements are re-inforced by ‘positive thinking’ and supported by meditation and emotional balance. ... gerson cancer therapy
Constituents: phenolic compounds, gingerols, mucilage, volatile oil.
Action: anti-inflammatory, carminative, antispasmodic, expectorant, vasodilator, anti-cholesterol. Circulatory stimulant not as sharp as Cayenne. Anti-emetic. Diaphoretic. Traditional ingredient in prescriptions to ensure absorption through the stomach to all parts of the body.
Uses: Travel sickness, flatulent colic, irritable bowel and diarrhoea where no inflammation exists; colds and influenza – to promote perspiration and thus reduce body temperature. Cold hands and feet, hypothermia: a pinch of the powder in a beverage sends blood to the surface. Uncomplicated stomach and intestinal problems; appetite loss; hiccups; to promote secretion of gastric juices in the elderly and in achlorhydria. Brain fatigue (with Kola nuts, equal parts). Atherosclerosis and coronary artery disease (diet). Suppressed menstruation from cold. Improves sex life. Loss of appetite. Jet lag, general weakness. Nausea and vomiting. Morning sickness of pregnancy. Sickness of chemotherapy and after surgical operation. Traditionally eaten with raw fish which effectively destroys anisakis larvae and some other parasites.
Preparations: Tea. Quarter to half a teaspoon to each cup of boiling water or domestic tea, freely. Tablets/capsules. Powdered Ginger, quarter to 1g thrice daily.
Weak tincture BP (1973) Dose: one and a half to 3ml.
Strong tincture: 3 to 10 drops in water.
Liniments, for external use.
Contra-indicated in kidney disease. Best taken with food. ... ginger
Symptoms. Mild fever, sore throat, headache, tiredness, malaise, swelling of glands under arm and in neck. These progress to high fever with painful lymph nodes. Puffiness of upper eyelids.
Treatment. Bedrest, when febrile.
Alternatives:– Echinacea, Eucalyptus, Garlic, Mountain Grape, Myrrh, Poke root, Wild Indigo, Wormwood, Elecampane, Blue Flag root.
Tea. Yarrow or Elder – early stages of fever in children.
Decoction: Formula. Equal parts, Echinacea, Blue Flag root. Half an ounce to 1 pint water gently simmered 20 minutes. Half-1 cup every 3 hours, with pinch of Cayenne. Children: 5-12 years three- quarters dose.
Formula. Echinacea 2; Blue Flag 1; Goldenseal half; pinch Cayenne. Dose: Powders: 500mg (two 00 capsules or one-third teaspoon). Liquid Extracts: 1 teaspoon. Tinctures: 1-2 teaspoons. Thrice daily. Children 5-12 years – as many drops as years of age.
Convalescence. Give a general tonic. See: TONICS.
Garlic. 2 capsules at night.
Diet. Commence with 3-day fast with herb teas (Marigold petals, Red Clover or Yarrow) and fruit juices, followed by vegetarian, salt-free diet. Vitamin C, 1g morning and evening. Vitamin B-complex. Supplements. Daily. B-complex. Vitamin C 3g.
To be treated by or in liaison with a qualified medical practitioner. ... glandular fever
Etiology: mouth breathing, dental faults, hot spicy foods, alcohol, smoking, anaemia, drug induced, septic teeth.
Symptoms: pain and swelling.
Chronic gastritis may reflect in a persistent form requiring treatment specific to the stomach. The underlying condition should be treated.
Alternatives. Change of lifestyle, food habits, etc.
Teas. Sage, Tormentilla, Balm of Gilead, Bedstraw. Drink freely and use as a mouth wash. Decoction. 2 teaspoons Fenugreek seeds to each cup water gently simmered 15 minutes. 1 cup freely and as mouth wash.
Juices, gels: Aloe Vera, Houseleek. Houseleek has a mild anaesthetic effect and has been used for schirrhus induration.
Tinctures. Combine Sarsaparilla 4; Goldenseal 1. One to two 5ml teaspoons in water 3-4 times daily. Mouth Wash. 5-10 drops Tincture Myrrh in glass water; freely.
Diet. Slippery Elm drinks. Dandelion coffee.
Vitamins. B-complex. A. C.
Minerals. Zinc. ... glossitis
Acute. Eye is brick red and brick hard. Agonisingly painful, vision much reduced, pupil dilated and oval, the cornea steamy and the iris greenish, sees rainbow rings around lights, misty vision, pain in head and eyes, colours appear dull, can read for only short periods, unable to walk confidently downstairs, damage to retina and optic nerve from build-up of fluid.
Etiology: Damage from past inflammations, high blood pressure, steroids, stress, diet deficiencies, injury. Develops more in far-sighted people.
Ocular emergency requiring immediate hospital specialist treatment. If admission to hospital is delayed Pilocarpine may save the day: 1 drop of 1 per cent solution to each eye to constrict the pupil and open the drainage angle. This lasts 4-5 hours. Apply 1 drop 4 times every 24 hours. In the absence of Pilocarpine, a practitioner may prescribe Tincture Gelsemium BPC 1963, 5 drops in water not more than thrice daily.
A history of eyelids that are stuck down in the mornings reveals blockage from inflammatory exudate, tension rises and may precipitate glaucoma.
Chronic (gradual and long-continued). Usually in the elderly. Sometimes genetic. Chronic rise in painless intra-ocular pressure arrests blood supply to the optic discs thus disrupting bundles of retinal nerve fibres. ‘Deeply cupped discs’. Condition usually unsuspected. A sight destroyer.
Symptoms: bumping into objects and people. As above.
Treatment. Surgical drainage incision through the iris relieves tension. The object is to contract the pupil and focussing (ciliary) muscle which promotes the escape of watery fluid from the eye. Agents which contract the pupil are Pilocarpine, Adrenalin. Promotion of the body’s own supply of Adrenalin is mildly assisted by Ginseng. All cases should receive Echinacea to enhance resistance. Herbal medicine often stabilises the condition, with remedies such as Pulsatilla.
Alternatives:– Maintenance anti-inflammatory. Tea: fresh or dried herbs. Equal parts: Nettles, Marigold petals, Horsetail. Mix. 2 teaspoons to each cup boiling water; infuse 15 minutes. Dose: half-1 cup thrice daily.
Traditional. It was common practice in the South of France to douche the eye with dilute lemon juice, doubtless because Vitamin C has an osmotic effect, drawing away fluid.
Rutin (Buckwheat). 20mg thrice daily. Tablets, powder, etc.
Canasol. A non-hallucinogenic alkaloid of the marijuana plant (cannabis) has been used with success. Blood Tonics. See entry. Healthy blood contributes to healthy eyes and common blood tonics have been responsible for some cures in the early stages.
Bilberries. Mr Eric Wright suffered from glaucoma for many years. At 74 he was nearly blind, walked with a white stick, and couldn’t read or write. Improvement was impressive after taking Bilberry extract. His specialist agreed that his sight was at its best in three years since surgery to reduce intra-ocular pressure.
Diet. Begin 3-day fast, followed by 3 days on fruit and vegetable juices. Wholefoods thereafter. Increase protein intake. Repeat fast every 3 months. Fresh Bilberries as desired. Dr Rolf Ulrich links coffee with glaucoma. (Clinical Physiology)
Supplements. Daily. Vitamin A 7500iu, Vitamin B1 15mg, Vitamin B2 10mg, Vitamin B6 10mg, Vitamin C 3g, Vitamin E 500mg, Zinc.
Notes. Stress automatically raises intra-ocular pressure for which relaxation techniques are indicated. Tobacco worsens by causing constriction of blood vessels supplying the optic nerve. Abstain alcohol. Glaucoma becomes more prevalent in an ageing population. Patients with a strong history and with high blood pressure and diabetes should be screened.
To be treated by a general medical practitioner or hospital specialist. ... glaucoma
Symptoms: chill, shivering, headache, sore throat, weakness, tiredness, dry cough, aching muscles and joints, body temperature rise, fever. Virus tends to change, producing new strains.
Influenza lowers the body’s resistance to infection. For stomach influenza, see: GASTROENTERITIS. Effects of influenza may last for years.
Treatment. (Historical) One of the most virulent strains of history was during the outbreak after World War I. The American Eclectic School of physicians treated successfully with: 5 drops Liquid Extract Lobelia, 5 drops Liquid Extract Gelsemium, and 10 drops Liquid Extract Bryonia. Distilled water to 4oz. 1 teaspoon 4-5 times daily.
Bedrest. Drink plenty of fluids (herb teas, fruit juices). Hot bath at bedtime.
Alternatives. Teas. Elderflowers and Peppermint, Yarrow, Boneset, Pleurisy root.
Tablets/capsules. Lobelia, Cinnamon.
Potter’s Peerless Composition Essence.
Powders. Cinnamon, with pinch of Cayenne.
Dose: 500mg (two 00 capsules or one-third teaspoon) every 2 hours.
Formula. Lobelia 2; Pleurisy root 1; Peppermint quarter; Valerian half. Dose: Liquid Extracts: one 5ml teaspoon. Tinctures: two 5ml teaspoons. Acute cases: every 2 hours in hot water. On remission of temperature: thrice daily.
Nurse Ethel Wells, FNIMH. Half an ounce each: Elderflowers, Yarrow, White Horehound, Peppermint, Boneset. Infuse 2 tablespoons in 1 pint boiling water in a clean teapot. Drink teacupful at bedtime and the remainder, cold, in teacupful doses the following day.
Inhalant. Aromatherapy: 5 drops each, Niaouli, Pine and Eucalyptus oils in bowl of hot water; inhale steam with head covered. See also: FRIAR’S BALSAM. 4 drops Peppermint oil in bath.
Diet. 3-day fast, where possible, with herb teas and fruit juices.
Supplements. Daily. Vitamin A 7,500iu. Vitamin C 3g. ... influenza
To establish efficacy of treatment for a named specific disease by herbs, the DHSS requires scientific data presented to the Regulatory authorities for consideration and approval.
A product is not considered a herbal remedy if its active principle(s) have been isolated and concentrated, as in the case of digitalis from the Foxglove. (MAL 2. Guidance notes)
A herbal product is one in which all active ingredients are of herbal origin. Products that contain both herbal and non-vegetable substances are not considered herbal remedies: i.e. Yellow Dock combined with Potassium Iodide.
The British Government supports freedom of the individual to make an informed choice of the type of therapy he or she wishes to use and has affirmed its policy not to restrict the general availability of herbal remedies. Provided products are safe and are not promoted by exaggerated claims, the future of herbal products is not at risk. A doctor with knowledge and experience of herbal medicine may prescribe them if he considers that they are a necessary part of treatment for his patient.
Herbalism is aimed at gently activating the body’s defence mechanisms so as to enable it to heal itself. There is a strong emphasis on preventative treatment. In the main, herbal remedies are used to relieve symptoms of self-limiting conditions. They are usually regarded as safe, effective, well-tolerated and with no toxicity from normal use. Some herbal medicines are not advised for children under 12 years except as advised by a manufacturer on a label or under the supervision of a qualified practitioner.
World Health Organisation Guidelines
The assessment of Herbal Medicines are regarded as:–
Finished, labelled medicinal products that contain as active ingredients aerial or underground parts of plants, or other plant material, or combinations thereof, whether in the crude state or as plant preparations. Plant material includes juices, gums, fatty oils, essential oils, and any other substances of this nature. Herbal medicines may contain excipients in addition to the active ingredients. Medicines containing plant material combined with chemically defined active substances, including chemically defined, isolated constituents of plants, are not considered to be herbal medicines.
Exceptionally, in some countries herbal medicines may also contain, by tradition, natural organic or inorganic active ingredients which are not of plant origin.
The past decade has seen a significant increase in the use of herbal medicines. As a result of WHO’s promotion of traditional medicine, countries have been seeking the assistance of WHO in identifying safe and effective herbal medicines for use in national health care systems. In 1989, one of the many resolutions adopted by the World Health Assembly in support of national traditional medicine programmes drew attention to herbal medicines as being of great importance to the health of individuals and communities (WHA 42.43). There was also an earlier resolution (WHA 22.54) on pharmaceutical production in developing countries; this called on the Director-General to provide assistance to the health authorities of Member States to ensure that the drugs used are those most appropriate to local circumstances, that they are rationally used, and that the requirements for their use are assessed as accurately as possible. Moreover, the Declaration of Alma-Ata in 1978 provided for inter alia, the accommodation of proven traditional remedies in national drug policies and regulatory measures. In developed countries, the resurgence of interest in herbal medicines has been due to the preference of many consumers for products of natural origin. In addition, manufactured herbal medicines from their countries of origin often follow in the wake of migrants from countries where traditional medicines play an important role.
In both developed and developing countries, consumers and health care providers need to be supplied with up-to-date and authoritative information on the beneficial properties, and possible harmful effects, of all herbal medicines.
The Fourth International Conference of Drug Regulatory Authorities, held in Tokyo in 1986, organised a workshop on the regulation of herbal medicines moving in international commerce. Another workshop on the same subject was held as part of the Fifth International Conference of Drug Regulatory Authorities, held in Paris in 1989. Both workshops confined their considerations to the commercial exploitation of traditional medicines through over-the-counter labelled products. The Paris meeting concluded that the World Health Organisation should consider preparing model guidelines containing basic elements of legislation designed to assist those countries who might wish to develop appropriate legislation and registration.
The objective of these guidelines, therefore, is to define basic criteria for the evaluation of quality, safety, and efficacy of herbal medicines and thereby to assist national regulatory authorities, scientific organisations, and manufacturers to undertake an assessment of the documentation/submission/dossiers in respect of such products. As a general rule in this assessment, traditional experience means that long-term use as well as the medical, historical and ethnological background of those products shall be taken into account. Depending on the history of the country the definition of long-term use may vary but would be at least several decades. Therefore the assessment shall take into account a description in the medical/pharmaceutical literature or similar sources, or a documentation of knowledge on the application of a herbal medicine without a clearly defined time limitation. Marketing authorisations for similar products should be taken into account. (Report of Consultation; draft Guidelines for the Assessment of Herbal Medicines. World Health Organisation (WHO) Munich, Germany, June 1991) ... herbal medicine
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
Uses: Used by the native population for indigestion from a ‘cold’ stomach, for wounds that refuse to heal, and by the squaws for painless delivery. Internally, said to inhibit the spread of tuberculosis.
External: Mexican men still apply the oil to their eye-brows and hair for growth while their women use it to dress their braids and tresses. To the scalp the oil removes excess sebum, moistens dry skin and expels dandruff. Used for minor skin disorders, acne, sunburn, minor burns, chapped skin, nappy-rash, soft fingernails and facial blemishes.
Preparations: Nuts – eaten freely by Mexicans, their children and farm animals. Roasted to make coffee. Meal left over after oil extraction contains no less than 17 amino acids. With its 35 per cent protein Jojoba is a valuable nutrient. Oil is obtained from Mexican beans by cold pressing to ensure that properties provided by nature are not destroyed by chemical processing. It has now replaced some animal oils, especially whale oil (spermaceti) as a base for ointments, creams, bath oils, suntan lotions, and other cosmetic preparations. So successful it is as a substitute for whale oil that the sperm whale now has a new lease of life. It is both non-toxic and non-allergenic. May substitute Olive oil in salads. ... jojoba
Constituents: volatile oil, resin, grape sugar, diterpene acids, tannins, Vitamin C.
Action: urinary antiseptic, stimulating diuretic, digestive tonic, emmenagogue, parasiticide (externally), carminative, sudorific. The action of gin as a diuretic is due to oil expressed from the berries. Anti- diabetic (unconfirmed).
Uses: Cystitis, renal suppression (scanty micturition), catarrh of the bladder, proteinuria (albuminuria). Digestive weakness caused by poor secretion of gastric juices, flatulence. Aching muscles due to excess lactic acid. Amenorrhoea.
External. Aromatherapy for gout: lotion for joints. As an ingredient of massage oils for rheumatism and arthritis. Cirrhosis of the liver: upper abdominal massage.
Combination: Parsley Piert enhances action in bladder disorders. Combines well with Wild Carrot and Hydrangea for stone.
Preparations: Thrice daily, or as prescribed.
Tea: half-1 teaspoon crushed berries to each cup boiling water; infuse 30 minutes. Half-1 cup.
Tablets/capsules. 250mg. 1-2.
Tincture BHP (1983): 1 part to 5 parts 45 per cent alcohol. 1-2ml.
Basis of Martini and gin (gin and tonic).
Oil: 5-6 drops in honey after meals.
Aromatherapy. 3-6 drops in two teaspoons Almond oil or other base oil, for massage. Precaution. Not used internally without a break for every two weeks. Contra-indicated: pregnancy, Bright’s disease. ... juniper berries
High mortality rate, (50 per cent) especially in pregnant women. Each case is a matter for an infectious disease consultant.
Treatment. Isolation. Bedrest.
Alternatives. Teas. Gotu Kola, Chaparral, Red Clover, Yarrow.
Formula. Equal parts: Mullein, Yarrow, Thyme. One heaped teaspoon to cup water slowly brought to boil; vessel removed on boiling. Infuse 15 minutes. 1 cup freely.
Tablets/capsules. Red Clover.
Formula. Yarrow 2; Guaiacum quarter; Gotu Kola 1; Liquorice quarter. Dose – Powders: 500mg (two 00 capsules or one-third teaspoon). Liquid Extracts: 30-60 drops. Tinctures: 60-120 drops (4-8ml). Every 3 hours.
Diet. 3-day fast on fruit juices and abundant herb teas.
To be treated by or in liaison with a qualified medical practitioner. ... lassa fever
Constituents: volatile oil, coumarins, chalcones, triterpenes, flavonoids.
Action: demulcent expectorant, glycogenconservor, anti-inflammatory, mild laxative. Adrenal restorative (has glycosides remarkably similar to body steroids). ACTH-like activity on adrenal cortex (Simon Mills). Female hormone properties (Science Digest). Regulates salt and water metabolism (Medicina, Moscow, 1965). Anti-stress. Anti-ulcer. Antiviral. Increases gastric juices up to 25 per cent, without altering pH. Aldosterone-like effect. Liver protective. Anti-depressive.
Use s. Adrenal insufficiency – sodium-retention properties suitable for Addison’s disease. Hypoglycaemia. Peptic ulcer – reduces gastric juice secretion. Inflamed stomach. Mouth ulcer. Duodenal ulcer. Respiratory infections: dry cough, hoarseness, bronchitis, lung troubles, catarrh. Tuberculosis (Chinese traditional). In the absence of more effective remedies of value in food poisoning. To prevent urinary tract infections.
Combinations: with Iceland Moss for wasting and cachexia to nourish and increase weight; with Lobelia for asthma and bronchitis: with Raspberry leaves for the menopause; with Comfrey for dental caries.
“Liquorice is recorded as a cancer remedy in many countries.” (J.L. Hartwell, Lloydia, 33, 97. 1970) Preparations. Average dose: 1-5 grams. Thrice daily before meals.
Decoction: half-1 teaspoon to each cup water, simmer 15 minutes. Half-1 cup.
Liquid Extract: 1:1. Dose: 2-5ml.
Sticks: for chewing.
Powdered root: 750mg (three 00 capsules or half a teaspoon).
Diet: Pontefract cakes – use in kitchen for adrenal failure; because of their sodium-retaining properties may be taken as sweets without added sugar. Low salt when taken.
Contra-indicated: In pregnancy, cirrhosis (liver) and in the presence of digitalis.
Note: If over-consumed may result in low potassium levels, high blood pressure and falls in renin and aldosterone. Where taken for a long period, increase intake of potassium-rich foods. May cause fluid retention of face and ankles which could be tolerated while primary disorder is being healed. ... liquorice root
Treatment. Bitter herbs keep the bile fluid and flowing.
Alternatives. Teas. Agrimony, Lemon Balm, Boldo, Bogbean, Centuary, Dandelion, Hyssop, Motherwort, Wormwood, Yarrow.
Maria Treben. Equal parts: Bedstraw, Agrimony, Woodruff. 2 teaspoons to cup boiling water.
Cold tea: 2 teaspoons Barberry bark to each cup cold water. Infuse overnight. Half-1 cup freely. Tablets/capsules: Blue Flag. Dandelion. Wild Yam. Liquorice.
Formula. Equal parts: Turkey Rhubarb, Dandelion, Meadowsweet. Dose: Liquid Extracts: 1-2 teaspoons. Tinctures: 2-3 teaspoons. Powders: 500mg (two 00 capsules or one-third teaspoon). 3-4 times daily. Alfred Vogel. Dandelion, Devil’s Claw, Artichoke.
Antonius Musa, physician to Emperor Augustus Caesar records: “Wood Betony preserves the liver and bodies of men from infectious diseases”.
Preventative: Garlic. (Old Chinese)
Milk Thistle: good responses observed.
General. Bedrest until motions are normal. Enema with any one of above herb teas.
Diet. Fat-free. Fasting period from 1-3 days on fruit juices and herb teas only. Artichokes. Dandelion coffee. Lecithin.
See: COCKROACH, The.
Treatment by or in liaison with a general medical practitioner. ... liver – acute infectious hepatitis
Symptoms: Mastoid bone behind the ear is tender to touch. Feverishness, red flush over mastoid area, deafness with throbbing earache, malaise, heavy discharge from the ear through perforated eardrum. Diagnostic sign: pinna (external ear) is displaced.
Treatment. Indicated: anti-microbials, anti-bacterials, alteratives with nervines as supportives. Yarrow tea.
Decoction. Combine: Echinacea 3; Wild Indigo 2; Poke root 1. 1 teaspoon to each cup water gently simmered 20 minutes. Half-1 cup every 2 hours with pinch of Cayenne.
Formula. Echinacea 2; Wild Indigo 1; Pulsatilla 1; few grains of Cayenne or Tincture Capsicum drops. Dose: Liquid Extracts: 30-60 drops (2-4ml). Tinctures: 4-8ml. Powders: 500mg (two 00 capsules or one- third teaspoon). Every 2 hours according to age. Children under 5 years – one-quarter dosage; under 12 years – half dosage.
Vitamin C. Copious fluids: fruit juices. Yarrow tea.
Topical. Goldenseal Ear Drops. Oil of Mullein, Sage or Lavender. Gentle massage with Tea Tree oil or Rosemary oil around the mastoid bone and in front of the ear 3/4 times daily.
Treatment by or in liaison with a general medical practitioner. ... mastoiditis
Rash: blotchy and orange-red. Commencing behind the ears, it rapidly invades the whole body. Complications: inflammation of the middle ear, brain, and eyes.
Prophylactic: Pulsatilla.
A Danish study confirms that suppression of measles with drugs and vaccines can contribute to dermatitis, arthritis and cancer later in life.
Treatment by or in liaison with a general medical practitioner.
Alternatives. Marigold petal tea popular: 2-6 teaspoons to 1 pint boiling water. Make in vacuum flask. Consume 1-2 flaskfuls daily.
Other teas. Lime flowers, Chamomile, Elderflowers and Peppermint, Vervain. Formula (France): equal parts, German Chamomile, Catmint, Thyme. 2 teaspoons to each cup boiling water; infuse 15 minutes. 1 cup freely. Children: 2-5 teaspoons each year to 5 years; quarter to half cup to 10 years.
Jethro Kloss. 1 teaspoon Pleurisy root; quarter of a teaspoon powdered Ginger. Steep in 1 pint boiling water. For hyperactive child, add 1 teaspoon Skullcap. Infuse 20 minutes. Dose: half-1 cup freely. Children: 2-5 teaspoons each year to 5 years; quarter to half cup to 10 years.
Traditional. First give laxative to clear stomach and bowels. Then, bruise Houseleek, adding equal weight of honey. Dessertspoon every 2 hours. Cup of Balm tea assists reduction of temperature.
Topical. Wash with warm Elderflowers or Chamomile tea. Aloe Vera juice.
Aromatherapy. To inhale or for bath: Lavender essential oil.
Enema. Constipation. Injection of warm Chamomile tea.
Eyes. Impairment of sight possible. For inflamed eyes and lids bathe with warm Elderflowers or Chamomile tea.
Note: There is always debility and chilliness followed by a throwing out of the skin morbific materials. Diaphoretic drinks are important so that no undue stress is placed on the kidneys. These include teas of Yarrow, Lemon Balm, Lime flowers, Hyssop, Ginger, Elderflowers and Peppermint.
Tincture. Echinacea. Adults: 1 teaspoon. Child: 1 drop each year to 5; thereafter 2 drops each year to 12 years.
Diet. 3-day fast, if possible. No solid food. Abundant Vitamin C drinks, fruit juices. All cases should receive Vitamin A supplements, halibut liver oil. Foods rich in beta-carotene (carrots). ... measles
Poor housing and passive smoking suspected. Its association with non-germ meningitis, and inflammatory drugs is well recognised. Also caused by injury or concussion.
Commence by cleansing bowel with Chamomile enema.
Cerebrospinal relaxants indicated: Passion flower (cerebral), Black Cohosh (meningeal), Ladyslipper (spinal meningeal). (A.W. & L.R. Priest)
If patient is cold, give Cayenne pepper in honey to promote brisk circulation.
Aconite and Gelsemium. “For irritation of the meninges of the brain and spinal cord Aconite is indispensible. Combined with Gelsemium for restlessness it is an exceptional remedy. Tincture Aconite (5-15 drops) with Gelsemium (3-10 drops) hourly. Also used in combination with other agents as may be dictated by the course of the disease. (W.W. Martin MD., Kirksville, Mo., USA)
Crawley root. Decoction: 1 teaspoon to half a pint water, simmer 20 minutes. Dose: 1 teaspoon or more 3-4 times daily for children over 6 months. A powerful diaphoretic and sedative. (Dr Baker, Adrian, Michigan, USA)
Lobelia and Echinacea. Equal parts, Liquid Extract 30 drops in water every 3 hours. (Dr Finlay Ellingwood)
Lobelia, alone. Hypodermic injections of Lobelia in five cases of epidemic spinal meningitis, with complete recovery in every case. Dose: 10 drops hourly until symptoms abate, then twice daily. (Dr A.E. Collyer, Ellingwood Therapeutist)
Ecclectic School. Echinacea commended.
Before the Doctor comes. As onset is rapid, often less than 5 hours, an anti-inflammatory is justified. Teas or decoctions from any of the following: Catmint (Catnep), Prickly Ash berries, Pleurisy root, Boneset, Wild Cherry bark, Bugleweed (Virginian), Ladyslipper. When temperature abates and patient feels better: Chamomile tea or cold Gentian decoction with pinch Cayenne.
Hydrotherapy. Hot baths make patient feel worse. Sponge down with cold water.
Protective throat spray: equal parts, Tincture Myrrh and Tincture Goldenseal.
Protective gargle: 10-20 drops Tincture Myrrh and Goldenseal to glass of water.
Garlic. Dr Yan Cai, Department of Neurology, Ren Ji Hospital (affiliated to Shanghai Second Medical University), China, referred to the extensive use of Garlic in Chinese folk medicine and his hospital’s experience with Garlic products – diallyl trisulphide in particular – to treat viral infections including crypotococcal meningitis for which disease results were impressive.
Garlic appears to be a reliable preventative.
Diet. Fast as long as temperature is elevated; with fruit juices, red beet juice, carrot juice or herb teas. Note. GPs and other practitioners may help stop meningitis claiming lives by giving massive doses of Echinacea before they are admitted to hospital.
Note: The infection is often difficult to diagnose. At the end of each year (November and December) when the peak in cases approaches, every feverish patient with headache should be suspected, especially where accompanied by stiff neck.
The above entry is of historic interest only; more effective orthodox treatment being available. ... meningitis
Symptoms. Slurred speech, muscle wastage, shortness of breath, difficult swallowing. The intellect is not affected. Bladder and bowel control are retained.
Treatment. There is no specific treatment. Black Cohosh gives added power to feeble nerve impulses. The husks of oats, Avena sativa, offers a strengthening nutrient containing tocopherol and protein for the debility. Ginkgo and Kola nuts are cerebral stimulants. Damiana (Curzon) has a tonic effect upon the central nervous system.
Tablet: Damiana, Kola, Saw Palmetto.
Tinctures. Combine – Ginkgo 3; Avena sativa 2; Damiana 1; Black Cohosh half. Dose: 2-4ml (30-60 drops), in water.
Evening Primrose oil: of value in rehabilitation of the patient.
Note: Treatment should be supervised by a neurologist whose training prepares him/her to recognise serious illness and to integrate herbal treatment safely into the treatment plan.
Diet. Gluten-free. Low animal fats, high unsaturated fats, low sugars: give preference to honey. Avoid beer, sweetened bottled fruit juices.
Supplements. To make good possible vitamin and mineral deficiencies; directed towards regeneration of wasted nerve cells. Multivitamin capsule/tablet containing the B group, but the Vitamin B12 (10mcg thrice daily) should be taken separately. Magnesium relieves chronic nervous fatigue. Zinc contributes to motor neurone health. Amino acids, including L-leucine to restore the glutamate dehydrogenase (GDH) to slow down degeneration.
Cases have been known to evolve from physical injury or trauma, such as falling downstairs, in which case the use of the homoeopathic remedy Arnica might be indicated.
Aluminium. Aluminium is suspect in playing an etiological role in the onset of MND. As a precautionary measure aluminium anti-perspirants, antacids and cooking vessels are best avoided.
Supportives. Deep-breathing exercises. A range of communication aids are available under the National Health Service, England.
Information. Motor Neurone Disease Association, PO Box 246, Northampton NN1 2PR, UK. ... motor neurone disease (mnd)
Alternative Treatment:– Rest. Stress-free lifestyle. Stop smoking. Few hot drinks but fruit juices and herb teas.
To strengthen the heart: Hawthorn.
To counter infection: Echinacea.
Rheumatic myocarditis: Meadowsweet.
BHP (1983) combination: Hawthorn, Cactus, Lime flowers, Mistletoe, Skullcap.
Tea. Combine equal parts: Mistletoe, Lime flowers, Broom. 1-2 teaspoons to each cup water. Bring to boil and simmer 1 minute. 1 cup thrice daily.
Tablets/capsules. Hawthorn. Mistletoe. Broom.
Tinctures. 20ml Hawthorn, 5ml Marigold (Calendula), 20ml Cactus grand., 10ml Echinacea. Mix. Dose: one teaspoon thrice daily.
Liquid Extracts. (Arthur Barker) Combine: Hawthorn 15ml; Cactus 15ml; Hops 4ml. Dose: 15-30 drops thrice daily.
Spartiol Extract. (Klein)
Anti-coagulants: indicated after an attack. (Practitioner)
Spirits of Camphor. To reduce blood pressure and strengthen heart muscle. To regulate the pulse in chronic myocarditis with wild palpitation. One to five drops in honey, as necessary. (Dr Finlay Ellingwood)
Oil of Camphor. Alternative. 1-2 drops in honey when necessary.
Diet. See: DIET – HEART AND CIRCULATION. Supplements. Daily. Vitamins A 7500iu; B-complex; C 1g; E 1000iu. ... myocarditis
Symptoms. Effusion of fluid into the middle ear with increasing deafness, discharge, tinnitus. Infant shakes head. Perforation in chronic cases. Inspection with the aid of an auriscope reveals bulging of the ear-drum. Feverishness.
Treatment. Antibiotics (herbal or others) do not remove pain therefore a relaxing nervine should be included in a prescription – German Chamomile, Vervain, etc.
Before the doctor comes. Any of the following teas: Boneset, Feverfew, Holy Thistle, Thyme. One heaped teaspoon to each cup boiling water; infuse 15 minutes; one cup thrice daily.
Formula. Practitioner. Echinacea 2; Thyme 1; Hops half; Liquorice quarter. Dose – Powders: 500mg (two 00 capsules or one-third teaspoon). Liquid Extracts: 1 teaspoon. Tinctures: 1-2 teaspoons. Acute: every 2 hours. Chronic: thrice daily.
Topical. Dry-mop purulent discharge before applying external agents. Inject warm 2-3 drops any one oil: Mullein, St John’s Wort, Garlic, Lavender or Evening Primrose.
Once every 8-10 days syringe with equal parts warm water and Cider Vinegar. Repeat cycle until condition is relieved.
Diet. Salt-free. Low-starch. Milk-free. Abundance of fruits and raw green salad vegetables. Freshly squeezed fruit juices. Bottled water. No caffeine drinks: coffee, tea or cola.
Supplements. Vitamins A, B-complex, B2, B12, C, E, K, Iron, Zinc. Evening Primrose capsules.
Notes. Where pressure builds up against the drum, incision by a general medical practitioner may be necessary to facilitate discharge of pus. Grossly enlarged tonsils and adenoids may have to be surgically removed in chronic cases where treatment over a reasonable period proves ineffective. A bathing cap is sometimes more acceptable than earplugs.
Breast-feeding. Significantly protects babies from episodes of otitis media. Commenting on a study published in the Obstetrical and Gynaecological Survey, Dr Mark Reynolds, author of a breast-feeding policy by the Mid-Kent Care Trust said: “Breast milk is known to reduce respiratory infection – a precursor of otitis media.”
Hopi ear candles. ... otitis media
Uses: acidity, flatulence, incomplete digestion of meats. Patient preference: vegetarian hypoallergenic yeast-free, freeze-dried Papaya. For slimming diet.
Tablets/capsules. Popular combination. Papain BPC 1954 60mg; powdered Charcoal BP 100mg; powdered Slippery Elm BHP (1983) 60mg; powdered Goldenseal BHP (1983) 10mg. Digestive disorders.
External. Juice of the fresh plant used for wounds that refuse to heal. William Scharf, 31, became desperately ill after a kidney transplant. Strong antibiotics failed to heal the infected wound. The surgeon of the Transplant Department of Guy’s Hospital laid strips of fresh paw-paw fruit across the wound. After one week’s treatment Mr Scharf was cured.
Diet. Paw-paw fruit or juice, raw, at meals.
Note: The fruit has a contraceptive effect in its ability to halt pregnancy by attacking progesterone, the hormone essential to pregnancy. (Researchers: Sussex University)
The large green fruit is widely used as a contraceptive in India and Sri Lanka. If a woman wants to become pregnant, she simply avoids eating them. ... papaya
Alcohol is a drug and produces a wide range of mental and physical effects. The effect of alcohol on the central nervous system is as a depressant, decreasing its activity and thereby reducing anxiety, tension, and inhibitions. In moderate amounts, alcohol produces a feeling of relaxation, confidence, and sociability. However, alcohol slows reactions, and the more that is drunk, the greater is the impairment of concentration and judgement. Excessive consumption of alcohol results in poisoning or acute alcohol intoxication, with effects ranging from euphoria to unconsciousness.
Short-term physical effects of alcohol include peripheral vasodilation (widening of the small blood vessels), which causes the face to flush, and increased flow of gastric juices, which stimulates the appetite. Alcohol increases sexual confidence, but high levels can cause impotence. Alcohol also acts as a diuretic, increasing urine output.
In the long term, regular excessive alcohol consumption can cause gastritis (inflammation and ulceration of the stomach lining), and lead to alcoholrelated disorders.
Heavy drinking in the long term may also lead to alcohol dependence.
However, people who drink regular, small amounts of alcohol (an average of 1–2 units a day) seem to have lower rates of coronary heart disease and stroke than total abstainers.... alcohol
Food and the products of digestion are moved from the throat to the rectum by peristalsis (waves of muscular contractions of the intestinal wall).
Food is broken down into simpler substances before being absorbed into the bloodstream.Physical breakdown is performed by the teeth, which cut and chew, and the stomach, which churns the food. The chemical breakdown of food is performed by the action of enzymes, acids, and salts.
Carbohydrates are broken down into simple sugars. Proteins are broken down into polypeptides, peptides, and amino acids. Fats are broken down into glycerol, glycerides, and fatty acids.
In the mouth, saliva lubricates food and contains enzymes that begin to break down carbohydrates. The tongue moulds food into balls (called boli) for easy swallowing. The food then passes into the pharynx. From here, it is pushed into the oesophagus and squeezed down into the stomach, where it is mixed with hydrochloric acid and pepsin. Produced by the stomach lining, these substances help break down proteins. When the food has been converted to a semi-liquid consistency, it passes into the duodenum where bile salts and acids (produced by the liver) help to break down fats. Digestive juices released by the pancreas into the duodenum contain enzymes that further break down food. Breakdown ends in the small intestine, carried out by enzymes produced by glands in the intestinal lining. Nutrients are absorbed in the small intestine. The residue enters the large intestine, where water is absorbed. Undigested matter is expelled via the rectum and anus as faeces.... digestive system
enteric-coated tablet A tablet whose surface is covered with a substance that is resistant to the action of stomach juices. Enteric-coated tablets pass undissolved through the stomach into the small intestine, where the covering dissolves and the contents are absorbed. Such tablets are used either when the drug might harm the stomach lining or when the stomach juices may affect the efficacy of the drug.... enkephalins
About 6 hours after the last meal, the body starts to use glycogen (a carbohydrate stored in the liver and muscles). This continues for about 24 hours, after which the body obtains energy from stored fat and by breaking down protein in the muscles. If fasting continues, the body’s metabolism slows down to conserve energy, and the fat and protein stores are consumed more slowly.
In the initial stages of fasting, weight loss is rapid.
Later it slows down, because metabolism slows down and the body starts to conserve its salt supply, which causes water retention.
In prolonged fasting, the ability to digest food may be impaired because the stomach stops secreting digestive juices.
Prolonged fasting also halts production of sex hormones, causing amenorrhoea (absence of menstruation) in women.... fasting
FAMILY: Nelumbonaceae (Nymphaeaceae)
SYNONYMS: N. komarovii, N. nucifera var. macrorhizomata, Nelumbium speciosum, Nymphaea nelumbo, Indian lotus, sacred lotus, pink lotus, bean of India, kamala and padma (Sanskrit).
GENERAL DESCRIPTION: The sacred lotus is a perennial aquatic plant with rhizomes that grow in the mud at the bottom of shallow ponds, lakes and marshes. Its large leaves, which rise above the water surface, can be up to 60 cm in diameter, with a 3-metre horizontal spread, while the showy flowers can be up to 20 cm in diameter. The beautiful pink, fragrant flowers are solitary, borne at or above the leaf level, with a brilliant yellow centre and white sepals. The fruits form a conical pod, with seeds contained in holes in the pod.
DISTRIBUTION: Native to Greater India, the sacred lotus now occurs in the wild in warm-temperate to tropical regions throughout Asia, the Middle East and tropical Australia. It is common in China, Japan, Iran, Bhutan, India, Indonesia (Java), Korea, Malaysia, Nepal, New Guinea, Pakistan, Philippines, Russia (Far East), Sri Lanka, Thailand, Vietnam and north-west Australia. Introduced to Europe in 1787 as a ‘stove house water lily’ by Joseph Banks, today it is cultivated as an ornamental plant worldwide.
OTHER SPECIES: The family Nelumbonaceae has two important genera having aquatic species with attractive flowers i.e. the lotus, Nelumbo and water lily, Nymphea. The genus Nelumbo has only two species, N. nucifera (Indian or sacred lotus) and N. lutea (American lotus or yellow lotus).
The Egyptian blue lotus (Nymphaea caerulea) and the white sacred lotus of Egypt (Nymphaea lotus) are both members of the water lily family. These water lilies are indigenous to Egypt and their flowers are often depicted in Egypt’s ancient art. Remains of both blue and white water lily petals were found in the burial tomb of Ramesses II and sprinkled on the mummified body of Tutankhamun. The blue lotus is also mentioned in numerous Egyptian historical texts, mainly for its aphrodisiac, narcotic and euphoric properties. Both species are still cultivated in Egypt as well as in India and Indonesia today and are both used to produce absolutes, although these are rare and costly. Egyptians refer to both these flowers as ‘lotus’ so these two species are often confused with the ‘true’ lotus species.
HERBAL/FOLK TRADITION: Nelumbo nucifera has been in cultivation for more than 3,000 years, and has been grown not only for its cultural and ornamental value, but also for medicinal uses and for its edible seeds and rhizomes. In China, Japan and India, for example, the rhizomes are roasted, pickled, candied or sliced and fried as chips. A paste made from the nutlets is used as a filling in mooncakes (traditional Chinese pastries). The young leaves, leaf stalks and flowers are eaten as vegetables in India. The petals of the flower are used as a wrap for foods in Asia and the rhizome is a common ingredient in soups and stir-fries.
The sacred lotus has also been used as a medicinal herb for generations in Asia and its uses in contemporary medicine are virtually unchanged. Many parts of the plant are used: the leaf juices are used for diarrhoea and sunstroke when mixed with licorice; the flower is used for abdominal cramps, bloody discharges, bleeding gastric ulcers, excessive menstruation and post-partum haemorrhage; the flower stamens are used in urinary frequency, premature ejaculation and uterine bleeding; the fruit is used for agitation and fever; the seed has been shown to lower cholesterol levels and to relax the smooth muscle of the uterus and is used for poor digestion, chronic diarrhoea, insomnia, and palpitations. Various parts of the flower, including the petals are used for diarrhoea, cholera, liver conditions, bronchitis, skin eruptions, snake bites, and scorpion stings. The dried flowers are prepared into a syrup to treat coughs and the stamens are dried and made into a fragrant herbal tea. Practitioners of Ayurvedic medicine use lotus flowers for their soothing, cooling properties and they are often employed in skin care to improve the complexion. Oils from the lotus flower are said to have a calming influence on those suffering from fear, anxiety, insomnia or tremors, according to the principles of Ayurveda. A recent study has shown that oil extracted from the lotus flower might be effective in preventing greying hair.
Several bioactive compounds have been derived from these various plant parts belonging to different chemical groups, including alkaloids, flavonoids and glycosides which all have their own therapeutic impact. Both Nelumbo nucifera and Nymphaea caerulea contain the alkaloids nuciferine and aporphine, which have a sedative effect; studies using isolated neferine (found only in N. nucifera), indicates it has potent antidepressant and sedative properties. Sacred lotus is also nutritious, containing vitamins B and C, protein, fat, carbohydrate, starch, moisture, sucrose, calcium, phosphorus, iron and ascorbic acid.
The lotus is of great significance to many Asian cultures, and in particular to the Eastern religions. From ancestral times, the idea of enlightenment has been symbolized by the life cycle of the sacred lotus plant, whose life starts humbly in the mud yet eventually produces exquisite, untainted flowers, showing the path of spiritual enfoldment. Thus the sacred lotus has a deep ritual meaning to Hindus and Buddhists alike, to whom the lotus flower symbolizes beauty, purity and divinity. Most deities of Asian religions are depicted as seated on a lotus flower. In Buddhist temples, lotus is burned in powdered form as ceremonial incense and the flowers are given as a sacred offering in many Eastern temples. A thread made from the leaf stalks is used for making oil-wicks for lamps in temples. Cloth woven from this yarn is believed to cure many ailments and is used to make Buddhist robes; lotus seeds are also used to make malas (strings of prayer beads). The sacred lotus is the national flower of India and Vietnam.
ACTIONS: Antibacterial, antimicrobial, antidepressant, anti-oxidant, refrigerant, rejuvenating, sedative, tonic (heart, immune system, nervous system), vasodilator.
EXTRACTION: An absolute by solvent extraction from fresh flowers. The CO2 extraction process achieves a cleaner end product that is true to the oil and is thicker than other extraction methods. This product is often adulterated or blended with other oils (see other uses).
CHARACTERISTICS: A viscous liquid with an intense rich, sweet-floral scent and a spicy-leathery undertone. It blends well with tuberose, jasmine, neroli, rose, gardenia and spice oils.
PRINCIPAL CONSTITUENTS: The absolute (and oil) was found to be comprised mainly of palmitic acid methyl ester (22.66 per cent), linoleic acid methyl ester (11.16 per cent), palmitoleic acid methyl ester (7.55 per cent) and linolenic acid methyl ester (5.16 per cent) with myristic acid and oleic acid.
SAFETY DATA: Generally considered a safe oil.
AROMATHERAPY/HOME: USE
Skin care: Damaged, sensitive and mature skin: to improve the condition of uneven or tired looking skin as it helps regulate, soothe, illuminate and rejuvenate the tissue.
Immune system: Weak immunity.
Nervous system: Anxiety, depression, fear, insomnia, nervous debility and tension, mood swings, poor libido, stress.
OTHER USES: Lotus flower oil and absolute are used in perfumery in high-class floral compositions, such as ‘White Lotus’ by Kenzo and in cosmetics. However, the ‘lotus’ perfume component commonly available in the trade is actually a blend of patchouli, benzoin and styrax with phenylethyl and cinnamic alcohols.... lotus
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