Nutritional Profile Energy value (calories per serving): Moderate Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: B vitamins, folate Major mineral contribution: Iron, potassium
About the Nutrients in This Food Barley is a high-carbohydrate food, rich in starch and dietary fiber, particu- larly pectins and soluble gums, including beta-glucans, the fiber that makes cooked oatmeal sticky. The proteins in barley are incomplete, limited in the essential amino acid lysine. Barley is a good source of the B vitamin folate. One-half cup cooked barley has 4.5 grams dietary fiber and 12.5 mg folate (3 percent of the R DA for healthy adults).
The Most Nutritious Way to Serve This Food With a calcium-rich food and with a food such as legumes or meat, milk, or eggs that supplies the lysine barley is missing.
Diets That May Restrict or Exclude This Food Gluten-free diet
Buying This Food Look for: Clean, tightly sealed boxes or plastic bags. Stains indicate that something has spilled on the box and may have seeped through to con- taminate the grain inside. * Values are for pearled barley.
Storing This Food Store barley in air- and moisture-proof containers in a cool, dark, dry cabinet. Well protected, it will keep for several months with no loss of nutrients.
Preparing This Food Pick over the barley and discard any damaged or darkened grains.
What Happens When You Cook This Food Starch consists of molecules of the complex carbohydrates amylose and amylopectin packed into a starch granule. When you cook barley in water, its starch granules absorb water mol- ecules, swell, and soften. When the temperature of the liquid reaches approximately 140°F, the amylose and amylopectin molecules inside the granules relax and unfold, breaking some of their internal bonds (bonds between atoms on the same molecule) and forming new bonds between atoms on different molecules. The result is a network that traps and holds water molecules. The starch granules swell and the barley becomes soft and bulky. If you continue to cook the barley, the starch granules will rupture, releasing some of the amylose and amylopectin molecules inside. These molecules will attract and immobilize some of the water molecules in the liquid, which is why a little barley added to a soup or stew will make the soup or stew thicker. The B vitamins in barley are water-soluble. You can save them by serving the barley with the liquid in which it was cooked.
How Other Kinds of Processing Affect This Food Pearling. Pearled barley is barley from which the outer layer has been removed. Milling, the process by which barley is turned into flour, also removes the outer coating (bran) of the grain. Since most of the B vitamins and fiber are concentrated in the bran, both pearled and milled barley are lower in nutrients and fiber than whole barley. Malting. After barley is harvested, the grain may be left to germinate, a natural chemical process during which complex carbohydrates in the grain (starches and beta-glucans) change into sugar. The grain, now called malted barley, is used as the base for several fermented and distilled alcohol beverages, including beer and whiskey.
Medical Uses and/or Benefits To reduce cholesterol levels. The soluble gums and pectins in barley appear to lower the amount of cholesterol circulating in your blood. There are currently two theories to explain how this might work. The first theory is that the pectins form a gel in your stomach that sops up fats and keeps them from being absorbed by your body. The second is that bacteria living in your gut may feed on the beta-glucans in the barley to produce short-chain fatty acids that slow the natural production of cholesterol in your liver. Barley is very rich in beta-glucans; some strains have three times as much as oats. It also has tocotrienol, another chemical that mops up cholesterol.... barley
Habitat: Native to Palestine; cultivated in India.
English: Shellot.Ayurvedic: Grnjana.Unani: Gandanaa, Ek-daanaa Lehsun, Ek-potia Lehsum. (Also equated with Asphodelus tenuifolius Cav.)Action: Anticoagulant, fibrinolytic, hypocholesterolaemic.
The aqueous extract of the bulbs contains mainly fructose (50%), besides glucose, arabinose, galactose, mannose, rhamnose, glucosamine and uronic acid. It also contains lysine, glu- tamic acid and aspartic acid. It shows significant activity against P-388 lymphocytic leukaemia in mice.In experiments on rabbits, the alcoholic extracts of the bulb showed significant anticoagulant, fibrinolytic and hypocholesterolaemic properties.... allium ascalonicumHabitat: Cultivated fields, waste places and along roadsides.
English: Spiny Amaranth, Thorny Amaranth, Spiny Pigweed.Ayurvedic: Tanduliya, Tandulaka, Meghnaad, Megharava, Vishaghn, Alpamaarish.Siddha/Tamil: Mullukkeerai.Folk: Katili-chaulai.Action: Galactogenic, laxative, emollient, spasmolytic, diuretic. Pollen extract—used for allergic asthma and allergic rhinitis. Root— used in menorrhoea.
Plant contains sterols. Leaves and stems contain alpha-spinasterol and hentriacontane. Leaves also contain amino acids with high content of lysine.Dosage: Whole plant—10-20 ml juice; 400-800 mg powder. (CCRAS.)... amaranthus spinosusNutritional Profile Energy value (calories per serving): Moderate Protein: High Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Very high Sodium: Low Major vitamin contribution: Vitamin B6, folate Major mineral contribution: Iron, magnesium, zinc
About the Nutrients in This Food Beans are seeds, high in complex carbohydrates including starch and dietary fiber. They have indigestible sugars (stachyose and raffinose), plus insoluble cellulose and lignin in the seed covering and soluble gums and pectins in the bean. The proteins in beans are limited in the essential amino acids methionine and cystine.* All beans are a good source of the B vitamin folate, and iron. One-half cup canned kidney beans has 7.5 g dietary fiber, 65 mcg folate (15 percent of the R DA), and 1.6 mg iron (11 percent of the R DA for a woman, 20 percent of the R DA for a man). Raw beans contain antinutrient chemicals that inactivate enzymes required to digest proteins and carbohydrates. They also contain factors that inactivate vitamin A and also hemagglutinins, substances that make red blood cells clump together. Cooking beans disarms the enzyme inhibi- tors and the anti-vitamin A factors, but not the hemagglutinins. However, the amount of hemagglutinins in the beans is so small that it has no mea- surable effect in your body. * Soybeans are t he only beans t hat contain proteins considered “complete” because t hey contain sufficient amounts of all t he essent ial amino acids. The Folate Content of ½ Cup Cooked Dried Beans
| Bean | Folate (mcg) |
| Black beans | 129 |
| Chickpeas | 191 |
| Kidney beans canned | 65 |
| Navy beans | 128 |
| Pinto beans | 147 |
The Most Nutritious Way to Serve This Food Cooked, to destroy antinutrients. With grains. The proteins in grains are deficient in the essential amino acids lysine and isoleucine but contain sufficient tryptophan, methionine, and cystine; the proteins in beans are exactly the opposite. Together, these foods provide “complete” proteins. With an iron-rich food (meat) or with a vitamin C-rich food (tomatoes). Both enhance your body’s ability to use the iron in the beans. The meat makes your stomach more acid (acid favors iron absorption); the vitamin C may convert the ferric iron in beans into ferrous iron, which is more easily absorbed by the body.
Diets That May Restrict or Exclude This Food Low-calcium diet Low-fiber diet Low-purine (antigout) diet
Buying This Food Look for: Smooth-skinned, uniformly sized, evenly colored beans that are free of stones and debris. The good news about beans sold in plastic bags is that the transparent material gives you a chance to see the beans inside; the bad news is that pyridoxine and pyridoxal, the natural forms of vitamin B6, are very sensitive to light. Avoid: Beans sold in bulk. Some B vitamins, such as vitamin B6 (pyridoxine and pyridoxal), are very sensitive to light. In addition, open bins allow insects into the beans, indicated by tiny holes showing where the bug has burrowed into or through the bean. If you choose to buy in bulk, be sure to check for smooth skinned, uniformly sized, evenly colored beans free of holes, stones, and other debris.
Storing This Food Store beans in air- and moistureproof containers in a cool, dark cabinet where they are pro- tected from heat, light, and insects.
Preparing This Food Wash dried beans and pick them over carefully, discarding damaged or withered beans and any that float. (Only withered beans are light enough to float in water.) Cover the beans with water, bring them to a boil, and then set them aside to soak. When you are ready to use the beans, discard the water in which beans have been soaked. Some of the indigestible sugars in the beans that cause intestinal gas when you eat the beans will leach out into the water, making the beans less “gassy.”
What Happens When You Cook This Food When beans are cooked in liquid, their cells absorb water, swell, and eventually rupture, releasing the pectins and gums and nutrients inside. In addition, cooking destroys antinutri- ents in beans, making them more nutritious and safe to eat.
How Other Kinds of Processing Affect This Food Canning. The heat of canning destroys some of the B vitamins in the beans. Vitamin B is water-soluble. You can recover all the lost B vitamins simply by using the liquid in the can, but the liquid also contains the indigestible sugars that cause intestinal gas when you eat beans. Preprocessing. Preprocessed dried beans have already been soaked. They take less time to cook but are lower in B vitamins.
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 current R DA for folate is 180 mcg for a woman and 200 mcg for a man, but the FDA now recommends 400 mcg for a woman who is or may become pregnant. Taking a folate supplement before becoming pregnant and continuing through the first two months of pregnancy reduces the risk of cleft palate; taking folate through the entire pregnancy reduces the risk of neural tube defects. Lower risk of heart attack. In the spring of 1998, an analysis of data from the records for more than 80,000 women enrolled in the long-run ning Nurses Health Study at Har vard School of Public Health/ Brigham and Woman’s Hospital in Boston demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 a day from either food or supple- ments, more than t wice the current R DA for each, may reduce a woman’s risk of heart attack by almost 50 percent. A lthough men were not included in the analysis, the results are assumed to apply to them as well. NOT E : Beans are high in B6 as well as folate. Fruit, green leaf y vegetables, whole grains, meat, fish, poultr y, and shellfish are good sources of vitamin B6. To reduce the levels of serum cholesterol. The gums and pectins in dried beans and peas appear to lower blood levels of cholesterol. Currently there are two theories to explain how this may happen. The first theory is that the pectins in the beans form a gel in your stomach that sops up fats and keeps them from being absorbed by your body. The second is that bacteria in the gut feed on the bean fiber, producing short-chain fatty acids that inhibit the production of cholesterol in your liver. As a source of carbohydrates for people with diabetes. Beans are digested very slowly, produc- ing only a gradual rise in blood-sugar levels. As a result, the body needs less insulin to control blood sugar after eating beans than after eating some other high-carbohydrate foods (such as bread or potato). In studies at the University of Kentucky, a bean, whole-grain, vegetable, and fruit-rich diet developed at the University of Toronto enabled patients with type 1 dia- betes (who do not produce any insulin themselves) to cut their daily insulin intake by 38 percent. Patients with type 2 diabetes (who can produce some insulin) were able to reduce their insulin injections by 98 percent. This diet is in line with the nutritional guidelines of the American Diabetes Association, but people with diabetes should always consult with their doctors and/or dietitians before altering their diet. As a diet aid. Although beans are high in calories, they are also high in bulk (fiber); even a small serving can make you feel full. And, because they are insulin-sparing, they delay the rise in insulin levels that makes us feel hungry again soon after eating. Research at the University of Toronto suggests the insulin-sparing effect may last for several hours after you eat the beans, perhaps until after the next meal.
Adverse Effects Associated with This Food Intestinal gas. All legumes (beans and peas) contain raffinose and stachyose, complex sug- ars that human beings cannot digest. The sugars sit in the gut and are fermented by intestinal bacteria which then produce gas that distends the intestines and makes us uncomfortable. You can lessen this effect by covering the beans with water, bringing them to a boil for three to five minutes, and then setting them aside to soak for four to six hours so that the indigestible sugars leach out in the soaking water, which can be discarded. Alternatively, you may soak the beans for four hours in nine cups of water for every cup of beans, discard the soaking water, and add new water as your recipe directs. Then cook the beans; drain them before serving. Production of uric acid. Purines are the natural metabolic by-products of protein metabo- lism in the body. They eventually break down into uric acid, sharp cr ystals that may concentrate in joints, a condition known as gout. If uric acid cr ystals collect in the urine, the result may be kidney stones. Eating dried beans, which are rich in proteins, may raise the concentration of purines in your body. Although controlling the amount of purines in the diet does not significantly affect the course of gout (which is treated with allopurinol, a drug that prevents the formation of uric acid cr ystals), limiting these foods is still part of many gout regimens.
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 containing tyramine while you are taking an M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis. Some nutrition guides list dried beans as a food to avoid while using M AO inhibitors.... beans
Nutritional Profile Energy value (calories per serving): Moderate Protein: Moderate Fat: Low to moderate Saturated fat: Low to high Cholesterol: Low to high Carbohydrates: High Fiber: Moderate to high Sodium: Moderate to high Major vitamin contribution: B vitamins Major mineral contribution: Calcium, iron, potassium
About the Nutrients in This Food All commercially made yeast breads are approximately equal in nutri- tional value. Enriched white bread contains virtually the same amounts of proteins, fats, and carbohydrates as whole wheat bread, although it may contain only half the dietary fiber (see flour). Bread is a high-carbohydrate food with lots of starch. The exact amount of fiber, fat, and cholesterol in the loaf varies with the recipe. Bread’s proteins, from grain, are low in the essential amino acid lysine. The most important carbohydrate in bread is starch; all breads contain some sugar. Depending on the recipe, the fats may be highly saturated (butter or hydrogenated vegetable fats) or primarily unsaturated (vegetable fat). All bread is a good source of B vitamins (thiamin, riboflavin, niacin), and in 1998, the Food and Drug Administration ordered food manufactur- ers to add folates—which protect against birth defects of the spinal cord and against heart disease—to flour, rice, and other grain products. One year later, data from the Framingham Heart Study, which has followed heart health among residents of a Boston suburb for nearly half a cen- tury, showed a dramatic increase in blood levels of folic acid. Before the fortification of foods, 22 percent of the study participants had a folic acid deficiency; after, the number fell to 2 percent. Bread is a moderately good source of calcium, magnesium, and phos- phorus. (Breads made with milk contain more calcium than breads made without milk.) Although bread is made from grains and grains contain phytic acid, a natural antinutrient that binds calcium ions into insoluble, indigestible compounds, the phytic acid is inactivated by enzyme action during leavening. Bread does not bind calcium. All commercially made breads are moderately high in sodium; some contain more sugar than others. Grains are not usually considered a good source of iodine, but commer- cially made breads often pick up iodine from the iodophors and iodates used to clean the plants and machines in which they are made. Homemade breads share the basic nutritional characteristics of commercially made breads, but you can vary the recipe to suit your own taste, lowering the salt, sugar, or fat and raising the fiber content, as you prefer.
The Most Nutritious Way to Serve This Food As sandwiches, with cheese, milk, eggs, meat, fish, or poultry. These foods supply the essen- tial amino acid lysine to “complete” the proteins in grains. With beans or peas. The proteins in grains are deficient in the essential amino acids lysine and isoleucine and rich in the essential amino acids tryptophan, methionine, and cystine. The proteins in legumes (beans and peas) are exactly the opposite.
Diets That May Restrict or Exclude This Food Gluten-free diet (excludes breads made with wheat, oats, rye, buckwheat and barley flour) Lactose-free diet Low-fiber diet (excludes coarse whole-grain breads) Low-sodium diet
Buying This Food Look for: Fresh bread. Check the date on closed packages of commercial bread.
Storing This Food Store bread at room temperature, in a tightly closed plastic bag (the best protection) or in a breadbox. How long bread stays fresh depends to a great extent on how much fat it contains. Bread made with some butter or other fat will keep for about three days at room tempera- ture. Bread made without fat (Italian bread, French bread) will dry out in just a few hours; for longer storage, wrap it in foil, put it inside a plastic bag, and freeze it. When you are ready to serve the French or Italian bread, you can remove it from the plastic bag and put the foil- wrapped loaf directly into the oven. Throw away moldy bread. The molds that grow on bread may produce carcinogenic toxins. Do not store fresh bread in the refrigerator; bread stales most quickly at temperatures just above freezing. The one exception: In warm, humid weather, refrigerating bread slows the growth of molds.
When You Are Ready to Serve This Food Use a serrated knife to cut bread easily.
What Happens When You Cook This Food Toasting is a chemical process that caramelizes sugars and amino acids (proteins) on the surface of the bread, turning the bread a golden brown. This chemical reaction, known both as the browning reaction and the Maillard reaction (after the French chemist who first identified it), alters the structure of the surface sugars, starches, and amino acids. The sugars become indigestible food fiber; the amino acids break into smaller fragments that are no longer nutritionally useful. Thus toast has more fiber and less protein than plain bread. How- ever, the role of heat-generated fibers in the human diet is poorly understood. Some experts consider them inert and harmless; others believe they may be hazardous.
How Other Kinds of Processing Affect This Food Freezing. Frozen bread releases moisture that collects inside the paper, foil, or plastic bag in which it is wrapped. If you unwrap the bread before defrosting it, the moisture will be lost and the bread will be dry. Always defrost bread in its wrappings so that it can reabsorb the moisture that keeps it tasting fresh. Drying. Since molds require moisture, the less moisture a food contains, the less likely it is support mold growth. That is why bread crumbs and Melba toast, which are relatively mois- ture-free, keep better than fresh bread. Both can be ground fine and used as a toasty-flavored thickener in place of flour or cornstarch.
Medical Uses and/or Benefits A lower risk of some kinds of cancer. In 1998, scientists at Wayne State University in Detroit conducted a meta-analysis of data from more than 30 well-designed animal studies mea- suring the anti-cancer effects of wheat bran, the part of grain with highest amount of the insoluble dietary fibers cellulose and lignin. They found a 32 percent reduction in the risk of colon cancer among animals fed wheat bran; now they plan to conduct a similar meta- analysis of human studies. Breads made with whole grain wheat are a good source of wheat bran. NOTE : The amount of fiber per serving listed on a food package label shows the total amount of fiber (insoluble and soluble). Early in 1999, however, new data from the long-running Nurses Health Study at Brigham Women’s Hospital/Harvard University School of Public Health showed that women who ate a high-fiber diet had a risk of colon cancer similar to that of women who ate a low fiber diet. Because this study contradicts literally hundreds of others conducted over the past 30 years, researchers are awaiting confirming evidence before changing dietary recommendations. Calming effect. Mood is affected by naturally occurring chemicals called neurotransmitters that facilitate transmission of impulses between brain cells. The amino acid tryptophan amino acid is the most important constituent of serotonin, a “calming” neurotransmitter. Foods such as bread, which are high in complex carbohydrates, help move tryptophan into your brain, increasing the availability of serotonin.
Adverse Effects Associated with This Food Allergic reactions and/or gastric distress. Bread contains several ingredients that may trigger allergic reactions, aggravate digestive problems, or upset a specific diet, among them gluten (prohibited on gluten-free diets); milk (prohibited on a lactose- and galactose-free diet or for people who are sensitive to milk proteins); sugar (prohibited on a sucrose-free diet); salt (controlled on a sodium-restricted diet); and fats (restricted or prohibited on a controlled-fat, low-cholesterol diet).... bread
Nutritional Profile Energy value (calories per serving): Moderate Protein: Low (cocoa powder) High (chocolate) Fat: Moderate Saturated fat: High Cholesterol: None Carbohydrates: Low (chocolate) High (cocoa powder) Fiber: Moderate (chocolate) High (cocoa powder) Sodium: Moderate Major vitamin contribution: B vitamins Major mineral contribution: Calcium, iron, copper
About the Nutrients in This Food Cocoa beans are high-carbohydrate, high-protein food, with less dietary fiber and more fat than all other beans, excepting soy beans. The cocoa bean’s dietary fiber includes pectins and gums. Its proteins are limited in the essential amino acids lysine and isoleucine. Cocoa butter, the fat in cocoa beans, is the second most highly saturated vegetable fat (coconut oil is number one), but it has two redeeming nutritional qualities. First, it rarely turns rancid. Second, it melts at 95°F, the temperature of the human tongue. Cocoa butter has no cholesterol; neither does plain cocoa powder or plain dark chocolate. Cocoa beans have B vitamins (thiamine, riboflavin, niacin) plus min- erals (iron, magnesium, potassium, phosphorus, and copper). All chocolate candy is made from chocolate liquor, a thick paste pro- duce by roasting and grinding cocoa beans. Dark (sweet) chocolate is made of chocolate liquor, cocoa butter, and sugar. Milk chocolate is made of choc- olate liquor, cocoa butter, sugar, milk or milk powder, and vanilla. White * These values apply to plain cocoa powder and plain unsweetened chocolate. Add- ing other foods, such as milk or sugar, changes these values. For example, there is no cholesterol in plain bitter chocolate, but there is cholesterol in milk chocolate. chocolate is made of cocoa butter, sugar, and milk powder. Baking chocolate is unsweetened dark chocolate. The most prominent nutrient in chocolate is its fat. Fat Content in One Ounce of Chocolate
| Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Cholesterol (mg) | |
| Dark (sweet) | ||||
| chocolate | 5.6 | 3.2 | 0.3 | 0 |
| Milk chocolate | 5.9 | 4.5 | 0.4 | 6.6 |
| Baking chocolate | 9 | 5.6 | 0.3 | 0 |
| White chocolate | 5.5 | 2.6 | 0.3 | 0 |
The Most Nutritious Way to Serve This Food With low-fat milk to complete the proteins without adding saturated fat and cholesterol. NOTE : Both cocoa and chocolate contain oxalic acid, which binds with calcium to form cal- cium oxalate, an insoluble compound, but milk has so much calcium that the small amount bound to cocoa and chocolate hardly matters. Chocolate skim milk is a source of calcium.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-calcium and low-oxalate diet (to prevent the formation of calcium oxalate kidney stones) Low-calorie diet Low-carbohydrate diet Low-fat diet Low-fat, controlled-cholesterol diet (milk chocolates) Low-fiber diet Potassium-regulated (low-potassium) diet
Buying This Food Look for: Tightly sealed boxes or bars. When you open a box of chocolates or unwrap a candy bar, the chocolate should be glossy and shiny. Chocolate that looks dull may be stale, or it may be inexpensively made candy without enough cocoa butter to make it gleam and give it the rich creamy mouthfeel we associate with the best chocolate. (Fine chocolate melts evenly on the tongue.) Chocolate should also smell fresh, not dry and powdery, and when you break a bar or piece of chocolate it should break cleanly, not crumble. One exception: If you have stored a bar of chocolate in the refrigerator, it may splinter if you break it without bringing it to room temperature first.
Storing This Food Store chocolate at a constant temperature, preferably below 78°F. At higher temperatures, the fat in the chocolate will rise to the surface and, when the chocolate is cooled, the fat will solidif y into a whitish powdery bloom. Bloom is unsightly but doesn’t change the chocolate’s taste or nutritional value. To get rid of bloom, melt the chocolate. The chocolate will turn dark, rich brown again when its fat recombines with the other ingredients. Chocolate with bloom makes a perfectly satisfactory chocolate sauce. Dark chocolate (bitter chocolate, semisweet chocolate) ages for at least six months after it is made, as its flavor becomes deeper and more intense. Wrapped tightly and stored in a cool, dry cabinet, it can stay fresh for a year or more. Milk chocolate ages only for about a month after it is made and holds its peak flavor for about three to six months, depending on how carefully it is stored. Plain cocoa, with no added milk powder or sugar, will stay fresh for up to a year if you keep it tightly sealed and cool.
What Happens When You Cook This Food Chocolate burns easily. To melt it without mishap, stir the chocolate in a bowl over a pot of hot water or in the top of a double boiler or put the chocolate in a covered dish and melt it in the microwave (which does not get as hot as a pot on the store). Simple chemistry dictates that chocolate cakes be leavened with baking soda rather than baking powder. Chocolate is so acidic that it will upset the delicate balance of acid (cream of tartar) and base (alkali = sodium bicarbonate = baking soda) in baking powder. But it is not acidic enough to balance plain sodium bicarbonate. That’s why we add an acidic sour-milk product such as buttermilk or sour cream or yogurt to a chocolate cake. Without the sour milk, the batter would be so basic that the chocolate would look red, not brown, and taste very bitter.
How Other Kinds of Processing Affect This Food Freezing. Chocolate freezes and thaws well. Pack it in a moistureproof container and defrost it in the same package to let it reabsorb moisture it gave off while frozen.
Medical Uses and/or Benefits Mood elevator. Chocolate’s reputation for making people feel good is based not only on its caffeine content—19 mg caffeine per ounce of dark (sweet) chocolate, which is one-third the amount of caffeine in a five-ounce cup of brewed coffee—but also on its naturally occurring mood altering chemicals phenylethylalanine and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE : As noted by the researchers at the Neurosci- ences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than 25 pounds of the candy all at once.) Possible heart health benefits. Chocolate is rich in catechins, the antioxidant chemicals that give tea its reputation as a heart-protective anticancer beverage (see tea). In addition, a series of studies beginning with those at the USDA Agricultural Research Center in Peoria, Illinois, suggest that consuming foods rich in stearic acid like chocolate may reduce rather than raise the risk of a blood clot leading to a heart attack. Possible slowing of the aging process. Chocolate is a relatively good source of copper, a mineral that may play a role in slowing the aging process by decreasing the incidence of “protein glycation,” a reaction in which sugar molecules ( gly = sugar) hook up with protein molecules in the bloodstream, twisting the protein molecules out of shape and rendering them unusable. This can lead to bone loss, rising cholesterol, cardiac abnormalities, and a slew of other unpleasantries. In people with diabetes, excess protein glycation may be one factor involved in complications such as loss of vision. Ordinarily, increased protein glyca- tion is age-related. But at the USDA Grand Forks Human Nutrition Research Center in North Dakota, agricultural research scientist Jack T. Saari has found that rats on copper-deficient diets experience more protein glycation at any age than other rats. A recent USDA survey of American eating patterns says that most of us get about 1.2 mg copper a day, considerably less than the Estimated Safe and Adequate Daily Dietary Intake (ESADDI) or 1.5 mg to 3 mg a day. Vegetarians are less likely to be copper deficient because, as Saari notes, the foods highest in copper are whole grains, nuts, seeds, and beans, including the cocoa bean. One ounce of dark chocolate has .25 mg copper (8 –17 percent of the ESADDI).
Adverse Effects Associated with This Food Possible loss of bone density. In 2008, a team of Australian researchers at Royal Perth Hos- pital, and Sir Charles Gairdner Hospital published a report in the American Journal of Clinical Nutrition suggesting that women who consume chocolate daily had 3.1 percent lower bone density than women who consume chocolate no more than once a week. No explanation for the reaction was proposed; the finding remains to be confirmed. Possible increase in the risk of heart disease. Cocoa beans, cocoa powder, and plain dark chocolate are high in saturated fats. Milk chocolate is high in saturated fats and cholesterol. Eating foods high in saturated fats and cholesterol increases the amount of cholesterol in your blood and raises your risk of heart disease. NOTE : Plain cocoa powder and plain dark chocolate may be exceptions to this rule. In studies at the USDA Agricultural Research Center in Peoria, Illinois, volunteers who consumed foods high in stearic acid, the saturated fat in cocoa beans, cocoa powder, and chocolate, had a lower risk of blood clots. In addition, chocolate is high in flavonoids, the antioxidant chemicals that give red wine its heart-healthy reputation. Mild jitters. There is less caffeine in chocolate than in an equal size serving of coffee: A five- ounce cup of drip-brewed coffee has 110 to 150 mg caffeine; a five-ounce cup of cocoa made with a tablespoon of plain cocoa powder ( 1/3 oz.) has about 18 mg caffeine. Nonetheless, people who are very sensitive to caffeine may find even these small amounts problematic. Allergic reaction. According to the Merck Manual, chocolate is one of the 12 foods most likely to trigger the classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stomach.* The others are berries (blackberries, blueberries, raspberries, strawberries), corn, eggs, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).
Food/Drug Interactions Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyra- mine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. Caffeine is a substance similar to tyramine. If you consume excessive amounts of a caffeinated food, such as cocoa or chocolate, while you are taking an M AO inhibitor, the result may be a hypertensive crisis. False-positive test for pheochromocytoma. Pheochromocytoma, a tumor of the adrenal gland, secretes adrenalin, which the body converts to VM A (vanillylmandelic acid). VM A is excreted in urine, and, until recently, the test for this tumor measured the level of VM A in the urine. In the past, chocolate and cocoa, both of which contain VM A, were eliminated from the patient’s diet prior to the test lest they elevate the level of VM A in the urine and produce a false-positive result. Today, more finely drawn tests usually make this unnecessary. * The evidence link ing chocolate to allergic or migraine headaches is inconsistent. In some people, phenylet hylamine (PEA) seems to cause headaches similar to t hose induced by t yramine, anot her pressor amine. The PEA-induced headache is unusual in t hat it is a delayed react ion t hat usually occurs 12 or more hours after t he chocolate is eaten.... chocolate
Hin: Akasgaddah;
Mal: Kadamba, KollankovaTam: Akashagarudan, Gollankovai;Tel: Murudonda, NagadondaCorallocarpus is a prostrate or climbing herb distributed in Punjab, Sind, Gujarat, Deccan, Karnataka and Sri Lanka. It is monoecious with large root which is turnip-shaped and slender stem which is grooved, zigzag and glabrous. Tendrils are simple, slender and glabrous. Leaves are sub-orbicular in outline, light green above and pale beneath, deeply cordate at the base, angled or more or less deeply 3-5 lobed. Petiole is long and glabrous. Male flowers are small and arranged at the tip of a straight stiff glabrous peduncle. Calyx is slightly hairy, long and rounded at the base. Corolla is long and greenish yellow. Female flowers are usually solitary with short, stout and glabrous peduncles. Fruit is stalked, long, ellipsoid or ovoid. Seeds are pyriform, turgid, brown and with a whitish corded margin. It is prescribed in later stages of dysentery and old veneral complaints. For external use in chronic rheumatism, it is made into a liniment with cumin seed, onion and castor oil. It is used in case of snakebite where it is administered internally and applied to the bitten part. The root is given in syphilitic rheumatism and later stages of dysentery. The plant is bitter, sweet, alexipharmic and emetic. The root is said to possess alterative and laxative properties (Kirtikar and Basu, 1988). Root contains a bitter principle like Breyonin (Chopra et al, 1980).Agrotechnology: Cucurbits can be successfully grown during January-March and September- December. For the rainfed crop, sowing can also be started after the receipt of the first few showers.Pits of 60cm diameter and 30-45cm depth are to be taken at the desired spacing. Well rotten FYM or vegetable mixture is to be mixed with topsoil in the pit and seeds are to be sown at 4-5/pit. Unhealthy plants are to be removed after 2 weeks and retained 2-3 plants/pit. FYM is to be applied at 20-25t/ha as basal dose along with half dose of N (35kg/ha) and full dose of P (25kg) and K (25kg). The remaining dose of N (35kg) can be applied in 2 equal split doses at fortnightly intervals. During the initial stages of growth, irrigation is to be given at an interval of 3-4 days and at alternate days during flowering and fruiting periods. For trailing cucumber, pumpkin and melon, dried twigs are to be spread on the ground. Bitter gourd, bottle gourd, snake gourd and ash gourd are to be trailed on Pandals. Weeding and raking of the soil are to be conducted at the time of fertilizer application. Earthing up may be done during rainy season. The most dreaded pest of cucurbits is fruit flies which can be controlled by using fruit traps, covering the fruits with polythene, cloth or paper bags, removal and destruction of affected fruits and lastly spraying with Carbaryl or Malathion 0. 2% suspension containing sugar or jaggery at 10g/l at fortnightly intervals after fruit set initiation. During rainy season, downy mildew and mosaic diseases are severe in cucurbits. The former can be checked by spraying Mancozeb 0.2%. The spread of mosaic can be checked by controlling the vectors using Dimethoate or Phosphamidon 0.05% and destruction of affected plants and collateral hosts. Harvesting to be done at least 10 days after insecticide or fungicide application (KAU,1996).... cucurbitsHabitat: Grown as a pot herb in almost every part of India, except hills.
English: Indian Spinach.Ayurvedic: Upodikaa, Potaki, Maalvaa, Amritvallari.Siddha/Tamil: Vaslakkirai.Folk: Poi.Action: Demulcent, diuretic, laxative (a good substitute for spinach and purslane). Used as a cooling medicine in digestive disorders. Leaf juice is used in balanitis and catarrhal affections. Externally applied in urticaria, burns, scalds. Root—decoction is given to stop bilious vomiting and in intestinal complaints. Used as poultice to reduce local swellings; sap is used in acne.
Used for checking malnutrition in children.The essential amino acids are argi- nine, leucine, isoleucine, lysine, threonine and tryptophan. The plant contains several vitamins and minerals, is rich in calcium and iron compounds and contains a low percentage of soluble oxalates. The leaves also contain carotenoids, organic acids and water- soluble polysaccharides, bioflavonoids and vitamin K.Dosage: Whole plant—10-20 ml juice. (CCRAS.)... basella albaHabitat: Cultivated in most parts of India.
English: Bengal Gram, Chick pea.Ayurvedic: Chanaka, Chanakaa, Harimantha, Vajimantha, Jivan, Sakal-priya.Unani: Nakhud.Siddha/Tamil: Kadalai, Mookkuk- kadalai.Action: Antibilious, hypoc- holesteremic, antihyperlipidemic, antistress. Acid exudate from the plant—used in indigestion, diarrhoea, dysentery. Seed coat extract—diuretic, antifungal (externally). Dry leaf—refrigerant.
Supplementation of gram in wheat based diet helps in lysine absorption which is otherwise a limiting amino acid in cereal based diets. Germination improves mineral bioavailability. In germinated gram flour, there is significant increase in nutritional quality of protein and very significant increase in ascorbic acid.The seeds contain pangamic acid, the stemina building, antistress and antihyperlipidemic principle of gram. Gram is given as preventive diet to atherosclerosis patients because of its rich phosphorus content.Isoflavones, biochanin A and for- monetin exhibited hypolipidermic activity in rats. Total flavonoids reduced serum and liver cholesterol in rats.Seeds reduced postprandial plasma glucose in human.... cicer arietinumHabitat: Cultivated throughout India.
English: Taro, EdibleYam.Ayurvedic: Pindaaluka, Aaluki.Siddha/Tamil: Chaembu, Shaeppam- kizhangu.Folk: Arvi, Ghuiyaa.Action: Juice from petiole—styptic, rubefacient. Juice of corn—used in alopaecia.
The leaves contain flavones, api- genin and luteolin, also anthocyanins. Leaves cause severe irritation in mouth. Cooked leaves are a source of dietary fibre for diabetics helping in lowering post-prandial blood glucose level. A significant increase in total lipids, total cholesterol and triglyceride levels was observed in hypercholesterolaemic rats when fed with dried leaf powder.The pressed juice of the petioles is used as an astringent and styptic. All parts of the plant show an acridity. The acridity is removed by boiling and by addition of baking soda.From the tubers two dihydroxys- terols, besides beta-sitosterol and stig- masterol, have been isolated. Five novel aliphatic compounds have been reported. Trypsin inhibitors are isolated from the tubers.The total amino acids recorded in the tubers range from 1380 to 2397 mg/ 100 g. The lysine concentration was relatively low. Besides starch, the tubers contain natural polysaccharides with 56% neutral sugars and 40% anionic components. Steamed corms contain 30% starch and 3% sugar.... colocasia esculentaNutritional Profile Energy value (calories per serving): High Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low to high Sodium: Low (except self-rising flour) Major vitamin contribution: B vitamins Major mineral contribution: Iron
About the Nutrients in This Food Flour is the primary source of the carbohydrates (starch and fiber) in bread, pasta, and baked goods. All wheat and rye flours also provide some of the food fibers, including pectins, gums, and cellulose. Flour also contains significant amounts of protein but, like other plant foods, its proteins are “incomplete” because they are deficient in the essential amino acid lysine. The fat in the wheat germ is primarily polyunsaturated; flour contains no cholesterol. Flour is a good source of iron and the B vitamins. Iodine and iodophors used to clean the equipment in grain-processing plants may add iodine to the flour. In 1998, the Food and Drug Administration ordered food manufac- turers to add folates—which protect against birth defects of the spinal cord and against heart disease—to flour, rice, and other grain products. One year later, data from the Framingham Heart Study, which has fol- lowed heart health among residents of a Boston suburb for nearly half a century, showed a dramatic increase in blood levels of folic acid. Before the fortification of foods, 22 percent of the study participants had a folic acid deficiency; after, the number fell to 2 percent. Whole grain flour, like other grain products, contains phytic acid, an antinutrient that binds calcium, iron, and zinc ions into insoluble com- pounds your body cannot absorb. This has no practical effect so long as your diet includes foods that provide these minerals. Whole wheat flours. Whole wheat flours use every part of the kernel: the fiber-rich bran with its B vitamins, the starch- and protein-rich endosperm with its iron and B vitamins, and the oily germ with its vitamin E.* Because they contain bran, whole-grain flours have much more fiber than refined white flours. However, some studies suggest that the size of the fiber particles may have some bearing on their ability to absorb moisture and “bulk up” stool and that the fiber particles found in fine-ground whole wheat flours may be too small to have a bulking effect. Finely ground whole wheat flour is called whole wheat cake flour; coarsely ground whole wheat flour is called graham flour. Cracked wheat is a whole wheat flour that has been cut rather than ground; it has all the nutrients of whole wheat flour, but its processing makes it less likely to yield its starch in cooking. When dried and parboiled, cracked wheat is known as bulgur, a grain used primarily as a cereal, although it can be mixed with other flours and baked. Gluten flour is a low-starch, high-protein product made by drying and grinding hard- wheat flour from which the starch has been removed. Refined (“white”) flours. Refined flours are paler than whole wheat flours because they do not contain the brown bran and germ. They have less fiber and fat and smaller amounts of vitamins and minerals than whole wheat flours, but enriched refined flours are fortified with B vitamins and iron. Refined flour has no phytic acid. Some refined flours are bleached with chlorine dioxide to destroy the xanthophylls (carotenoid pigments) that give white flours a natural cream color. Unlike carotene, the carotenoid pigment that is converted to vitamin A in the body, xanthophylls have no vita- min A activity; bleaching does not lower the vitamin A levels in the flour, but it does destroy vitamin E. There are several kinds of white flours. All-purpose white flour is a mixture of hard and soft wheats, high in protein and rich in gluten.t Cake flour is a finely milled soft-wheat flour; it has less protein than all-purpose flour. Self-rising flour is flour to which baking powder has been added and is very high in sodium. Instant flour is all-purpose flour that has been ground extra-fine so that it will combine quickly with water. Semolina is a pale high-protein, low- gluten flour made from durum wheat and used to make pasta. Rye flours. Rye flour has less gluten than wheat flour and is less elastic, which is why it makes a denser bread.:j Like whole wheat flour, dark rye flour (the flour used for pumpernickel bread) contains the bran and the germ of the rye grain; light rye flour (the flour used for ordinary rye bread) The bran is t he kernel’s hard, brown outer cover, an ext raordinarily rich source of cellulose and lignin. The endosperm is t he kernel’s pale interior, where t he vitamins abound. The germ, a small part icle in t he interior, is t he part of t he kernel t hat sprouts. Hard wheat has less starch and more protein t han soft wheat. It makes a heavier, denser dough. Gluten is t he st icky substance formed when k neading t he dough relaxes t he long-chain molecules in t he proteins gliadin and glutenin so t hat some of t heir intermolecular bonds (bonds bet ween atoms in t he same molecule) break and new int ramolecular bonds (bonds bet ween atoms on different mol- ecules) are formed. Triticale flour is milled from triticale grain, a rye/wheat hybrid. It has more protein and less gluten than all-purpose wheat flour.
The Most Nutritious Way to Serve This Food With beans or a “complete” protein food (meat, fish, poultry, eggs, milk, cheese) to provide the essential amino acid lysine, in which wheat and rye flours are deficient.
Diets That May Restrict or Exclude This Food Low-calcium diet (whole grain and self-rising flours) Low-fiber diet (whole wheat flours) Low-gluten diet (all wheat and rye flour) Sucrose-free diet
Buying This Food Look for: Tightly sealed bags or boxes. Flours in torn packages or in open bins are exposed to air and to insect contamination. Avoid: Stained packages—the liquid that stained the package may have seeped through into the flour.
Storing This Food Store all flours in air- and moistureproof canisters. Whole wheat flours, which contain the germ and bran of the wheat and are higher in fat than white flours, may become rancid if exposed to air; they should be used within a week after you open the package. If you plan to hold the flour for longer than that, store it in the freezer, tightly wrapped to protect it against air and moisture. You do not have to thaw the flour when you are ready to use it; just measure it out and add it directly to the other ingredients. Put a bay leaf in the flour canister to help protect against insect infections. Bay leaves are natural insect repellents.
What Happens When You Cook This Food Protein reactions. The wheat kernel contains several proteins, including gliadin and glute- nin. When you mix flour with water, gliadin and glutenin clump together in a sticky mass. Kneading the dough relaxes the long gliadin and glutenin molecules, breaking internal bonds between individual atoms in each gliadin and glutenin molecule and allowing the molecules to unfold and form new bonds between atoms in different molecules. The result is a network structure made of a new gliadin-glutenin compound called gluten. Gluten is very elastic. The gluten network can stretch to accommodate the gas (carbon dioxide) formed when you add yeast to bread dough or heat a cake batter made with baking powder or baking soda (sodium bicarbonate), trapping the gas and making the bread dough or cake batter rise. When you bake the dough or batter, the gluten network hardens and the bread or cake assumes its finished shape. Starch reactions. Starch consists of molecules of the complex carbohydrates amylose and amylopectin packed into a starch granule. When you heat flour in liquid, the starch gran- ules absorb water molecules, swell, and soften. When the temperature of the liquid reaches approximately 140°F the amylose and amylopectin molecules inside the granules relax and unfold, breaking some of their internal bonds (bonds between atoms on the same molecule) and forming new bonds between atoms on different molecules. The result is a network that traps and holds water molecules. The starch granules then swell, thickening the liquid. If you continue to heat the liquid (or stir it too vigorously), the network will begin to break down, the liquid will leak out of the starch granules, and the sauce will separate.* Combination reaction. Coating food with flour takes advantage of the starch reaction (absorbing liquids) and the protein reaction (baking a hard, crisp protein crust).
Medical Uses and/or Benefits A lower risk of some kinds of cancer. In 1998, scientists at Wayne State University in Detroit conducted a meta-analysis of data from more than 30 well-designed animal studies mea- suring the anti-cancer effects of wheat bran, the part of grain with highest amount of the insoluble dietary fibers cellulose and lignin. They found a 32 percent reduction in the risk of colon cancer among animals fed wheat bran; now they plan to conduct a similar meta- analysis of human studies. Whole wheat flours are a good source of wheat bran. NOTE : The amount of fiber per serving listed on a food package label shows the total amount of fiber (insoluble and soluble). Early in 1999, however, new data from the long-running Nurses Health Study at Brigham Women’s Hospital/Harvard University School of Public Health showed that women who ate a high-fiber diet had a risk of colon cancer similar to that of women who ate a low-fiber diet. * A mylose is a long, unbranched, spiral molecule; amylopect in is a short, compact, branched molecule. A mylose has more room for forming bonds to water. Wheat flours, which have a higher rat io of amy- lose to amylopect in, are superior t hickeners. Because this study contradicts literally hundreds of others conducted over the past 30 years, researchers are awaiting confirming evidence before changing dietary recommendations.
Adverse Effects Associated with This Food Allergic reactions. According to the Merck Manual, wheat is one of the foods most commonly implicated as a cause of allergic upset stomach, hives, and angioedema (swollen lips and eyes). For more information, see under wheat cer ea ls. Gluten intolerance (celiac disease). Celiac disease is an intestinal allergic disorder that makes it impossible to digest gluten and gliadin (proteins found in wheat and some other grains). Corn flour, potato flour, rice flour, and soy flour are all gluten- and gliadin-free. Ergot poisoning. Rye and some kinds of wheat will support ergot, a parasitic fungus related to lysergic acid (LSD). Because commercial flours are routinely checked for ergot contamina- tion, there has not been a major outbreak of ergot poisoning from bread since a 1951 incident in France. Since baking does not destroy ergot toxins, the safest course is to avoid moldy flour altogether.... flour
K
Diagram of glomerulus (Malpighian corpuscle).
Fortunately the body has two kidneys and, as most people can survive on one, there is a good ‘functional reserve’ of kidney tissue.
Symptoms Many patients with kidney disorders do not have any symptoms, even when the condition is quite advanced. However,
others experience loin pain associated with obstruction (renal colic) or due to infection; fevers; swelling (oedema), usually of the legs but occasionally including the face and arms; blood in the urine (haematuria); and excess quantities of urine (polyuria), including at night (nocturia), due to failure of normal mechanisms in the kidney for concentrating urine. Patients with chronic renal failure often have very di?use symptoms including nausea and vomiting, tiredness due to ANAEMIA, shortness of breath, skin irritation, pins and needles (paraesthesia) due to damage of the peripheral nerves (peripheral neuropathy), and eventually (rarely seen nowadays) clouding of consciousness and death.
Signs of kidney disease include loin tenderness, enlarged kidneys, signs of ?uid retention, high blood pressure and, in patients with end-stage renal failure, pallor, pigmentation and a variety of neurological signs including absent re?exes, reduced sensation, and a coarse ?apping tremor (asterixis) due to severe disturbance of the body’s normal metabolism.
Renal failure Serious kidney disease may lead to impairment or failure of the kidney’s ability to ?lter waste products from the blood and excrete them in the urine – a process that controls the body’s water and salt balance and helps to maintain a stable blood pressure. Failure of this process causes URAEMIA – an increase in urea and other metabolic waste products – as well as other metabolic upsets in the blood and tissues, all of which produce varying symptoms. Failure can be sudden or develop more slowly (chronic). In the former, function usually returns to normal once the underlying cause has been treated. Chronic failure, however, usually irreparably reduces or stops normal function.
Acute failure commonly results from physiological shock following a bad injury or major illness. Serious bleeding or burns can reduce blood volume and pressure to the point where blood-supply to the kidney is greatly reduced. Acute myocardial infarction (see HEART, DISEASES OF) or pancreatitis (see PANCREAS, DISORDERS OF) may produce a similar result. A mismatched blood transfusion can produce acute failure. Obstruction to the urine-?ow by a stone (calculus) in the urinary tract, a bladder tumour or an enlarged prostate can also cause acute renal failure, as can glomerulonephritis (see below) and the haemolytic-uraemia syndrome.
HYPERTENSION, DIABETES MELLITUS, polycystic kidney disease (see below) or AMYLOIDOSIS are among conditions that cause chronic renal failure. Others include stone, tumour, prostatic enlargement and overuse of analgesic drugs. Chronic failure may eventually lead to end-stage renal failure, a life-threatening situation that will need DIALYSIS or a renal transplant (see TRANSPLANTATION).
Familial renal disorders include autosomal dominant inherited polycystic kidney disease and sex-linked familial nephropathy. Polycystic kidney disease is an important cause of renal failure in the UK. Patients, usually aged 30–50, present with HAEMATURIA, loin or abdominal discomfort or, rarely, urinary-tract infection, hypertension and enlarged kidneys. Diagnosis is based on ultrasound examination of the abdomen. Complications include renal failure, hepatic cysts and, rarely, SUBARACHNOID HAEMORRHAGE. No speci?c treatment is available. Familial nephropathy occurs more often in boys than in girls and commonly presents as Alport’s syndrome (familial nephritis with nerve DEAFNESS) with PROTEINURIA, haematuria, progressing to renal failure and deafness. The cause of the disease lies in an absence of a speci?c ANTIGEN in a part of the glomerulus. The treatment is conservative, with most patients eventually requiring dialysis or transplantation.
Acute glomerulonephritis is an immune-complex disorder due to entrapment within glomerular capillaries of ANTIGEN (usually derived from B haemolytic streptococci – see STREPTOCOCCUS) antibody complexes initiating an acute in?ammatory response (see IMMUNITY). The disease affects children and young adults, and classically presents with a sore throat followed two weeks later by a fall in urine output (oliguria), haematuria, hypertension and mildly abnormal renal function. The disease is self-limiting with 90 per cent of patients spontaneously recovering. Treatment consists of control of blood pressure, reduced ?uid and salt intake, and occasional DIURETICS and ANTIBIOTICS.
Chronic glomerulonephritis is also due to immunological renal problems and is also classi?ed by taking a renal biopsy. It may be subdivided into various histological varieties as determined by renal biospy. Proteinuria of various degrees is present in all these conditions but the clinical presentations vary, as do their treatments. Some resolve spontaneously; others are treated with steroids or even the cytotoxic drug CYCLOPHOSPHAMIDE or the immunosuppressant cyclosporin. Prognoses are generally satisfactory but some patients may require renal dialysis or kidney transplantation – an operation with a good success rate.
Hydronephrosis A chronic disease in which the kidney becomes greatly distended with ?uid. It is caused by obstruction to the ?ow of urine at the pelvi-ureteric junction (see KIDNEYS – Structure). If the ureter is obstructed, the ureter proximal to the obstruction will dilate and pressure will be transmitted back to the kidney to cause hydronephrosis. Obstruction may occur at the bladder neck or in the urethra itself. Enlargement of the prostate is a common cause of bladder-neck obstruction; this would give rise to hypertrophy of the bladder muscle and both dilatation of the ureter and hydronephrosis. If the obstruction is not relieved, progressive destruction of renal tissue will occur. As a result of the stagnation of the urine, infection is probable and CYSTITIS and PYELONEPHRITIS may occur.
Impaired blood supply may be the outcome of diabetes mellitus and physiological shock, which lowers the blood pressure, also affecting the blood supply. The result can be acute tubular necrosis. POLYARTERITIS NODOSA and SYSTEMIC LUPUS ERYTHEMATOSUS (SLE) may damage the large blood vessels in the kidney. Treatment is of the underlying condition.
Infection of the kidney is called pyelonephritis, a key predisposing factor being obstruction of urine ?ow through the urinary tract. This causes stagnation and provides a fertile ground for bacterial growth. Acute pyelonephritis is more common in women, especially during pregnancy when bladder infection (CYSTITIS) spreads up the ureters to the kidney. Symptoms are fever, malaise and backache. Antibiotics and high ?uid intake are the most e?ective treatment. Chronic pyelonephritis may start in childhood as a result of congenital deformities that permit urine to ?ow up from the bladder to the kidney (re?ux). Persistent re?ux leads to recurrent infections causing permanent damage to the kidney. Specialist investigations are usually required as possible complications include hypertension and kidney failure.
Tumours of the kidney are fortunately rare. Non-malignant ones commonly do not cause symptoms, and even malignant tumours (renal cell carcinoma) may be asymptomatic for many years. As soon as symptoms appear – haematuria, back pain, nausea, malaise, sometimes secondary growths in the lungs, bones or liver, and weight loss – urgent treatment including surgery, radiotherapy and chemotherapy is necessary. This cancer occurs mostly in adults over 40 and has a hereditary element. The prognosis is not good unless diagnosed early. In young children a rare cancer called nephroblastoma (Wilm’s tumour) can occur; treatment is with surgery, radiotherapy and chemotherapy. It may grow to a substantial size before being diagnosed.
Cystinuria is an inherited metabolic defect in the renal tubular reabsorption of cystine, ornithine, lysine and arginine. Cystine precipitates in an alkaline urine to form cystine stones. Triple phosphate stones are associated with infection and may develop into a very large branching calculi (staghorn calculi). Stones present as renal or ureteric pain, or as an infection. Treatment has undergone considerable change with the introduction of MINIMALLY INVASIVE SURGERY (MIS) and the destruction of stone by sound waves (LITHOTRIPSY).... kidneys, diseases of
Nutritional Profile Energy value (calories per serving): Moderate Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Vitamin A (in yellow corn), B vitamins, vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Like other grains, corn is a high-carbohydrate, high-fiber food. Eighty-one percent of the solid material in the corn kernel consists of sugars, starch, and dietary fiber, including insoluble cellulose and noncarbohydrate lignin in the seed covering and soluble pectins and gums in the kernel.* Corn has small amounts of vitamin A, the B vitamin folate, and vitamin C. Corn is a moderately good source of plant proteins, but zein (its major protein) is deficient in the essential amino acids lysine, cystine, and tryptophan. Corn is low in fat and its oils are composed primarily of unsaturated fatty acids. Yellow corn, which gets its color from the xanthophyll pigments lutein and zeaxanthin plus the vitamin A-active pigments carotene and cryptoxanthin, contains a little vitamin A; white corn has very little. One fresh ear of yellow corn, 5.5– 6.5 inches long, has three grams dietar y fiber, one gram fat (0.1 g saturated fat, 0.3 g monounsaturated fat, 0.4 mg polyunsaturated fat), 137 IU vitamin A (6 percent of the R DA for a woman, 5 percent of the R DA for a man), 34 mcg folate (9 percent of the R DA), and 5 mg vitamin C (7 percent of the R DA for a woman, 6 percent of the R DA for a man). * The most plent iful sugar in sweet corn is glucose; hydrolysis (chemical splitt ing) of corn starch is t he principal indust rial source of glucose. Since glucose is less sweet t han sucrose, sucrose and fructose are added to commercial corn syrup to make it sweeter.
The Most Nutritious Way to Serve This Food With beans (which are rich in lysine) or milk (which is rich in lysine and tryptophan), to complement the proteins in corn. With meat or a food rich in vitamin C, to make the iron in corn more useful.
Diets That May Restrict or Exclude This Food Low-fiber diet
Buying This Food Look for: Cobs that feel cool or are stored in a refrigerated bin. Keeping corn cool helps retain its vitamin C and slows the natural conversion of the corn’s sugars to starch. Choose fresh corn with medium-sized kernels that yield slightly when you press them with your fingertip. Very small kernels are immature; very large ones are older and will taste starchy rather than sweet. Both yellow and white kernels may be equally tasty, but the husk of the corn should always be moist and green. A dry yellowish husk means that the corn is old enough for the chlorophyll pigments in the husk to have faded, letting the carotenes underneath show through.
Storing This Food Refrigerate fresh corn. At room temperature, fresh-picked sweet corn will convert nearly half its sugar to starch within 24 hours and lose half its vitamin C in four days. In the refrigera- tor, it may keep all its vitamin C for up to a week and may retain its sweet taste for as long as ten days.
Preparing This Food Strip off the husks and silk, and brush with a vegetable brush to get rid of clinging silky threads. R inse the corn briefly under running water, and plunge into boiling water for four to six minutes, depending on the size of the corn.
What Happens When You Cook This Food Heat denatures (breaks apart) the long-chain protein molecules in the liquid inside the corn kernel, allowing them to form a network of protein molecules that will squeeze out moisture and turn rubbery if you cook the corn too long. Heat also allows the starch granules inside the kernel to absorb water so that they swell and eventually rupture, releasing the nutrients inside. When you cook corn, the trick is to cook it just long enough to rupture its starch granules while keeping its protein molecules from turning tough and chewy. Cooking fresh corn for several minutes in boiling water may destroy at least half of its vitamin C. At Cornell University, food scientists found that cooking fresh corn in the microwave oven (two ears/without water if very fresh/4 minutes/600 –700 watts) preserves most of the vitamin C.
How Other Kinds of Processing Affect This Food Canning and freezing. Canned corn and frozen corn both have less vitamin C than fresh- cooked corn. The vitamin is lost when the corn is heated during canning or blanched before freezing to destroy the natural enzymes that would otherwise continue to ripen it. Blanch- ing in a microwave oven rather than in boiling water can preserve the vitamin C in frozen corn (see above). Milling. Milling removes the hull and germ from the corn kernel, leaving what is called hominy. Hominy, which is sometimes soaked in wood ash (lye) to increase its calcium con- tent, can be dried and used as a cereal (grits) or ground into corn flour. Coarsely ground corn flour is called cornmeal. Processed corn cereals. All processed, ready-to-eat corn cereals are much higher in sodium and sugar than fresh corn. Added calcium carbonate. Pellagra is a niacin-deficiency disease that occurs most com- monly among people for whom corn is the staple food in a diet lacking protein foods with the essential amino acid tryptophan, which can be converted to niacin in the human body. Pellagra is not an inevitable result of a diet high in corn, however, since the niacin in corn can be made more useful by soaking the corn in a solution of calcium carbonate (lime) and water. In Mexico, for example, the corn used to make tortillas is boiled in a dilute solution of calcium carbonate (from shells or limestone) and water, then washed, drained, and ground. The alkaline bath appears to release the bound niacin in corn so that it can be absorbed by the body.
Medical Uses and/or Benefits As a wheat substitute in baking. People who are allergic to wheat or cannot tolerate the glu- ten in wheat flour or wheat cereals can often use corn flour or hominy instead. Bath powder. Corn starch, a fine powder refined from the endosperm (inner part) of the corn kernel, can be used as an inexpensive, unperfumed body or face powder. Because it absorbs oils, it is also used as an ingredient in dry shampoos.
Adverse Effects Associated with This Food Allergic reaction. According to the Merck Manual, corn is one of the 12 foods most likely to trigger the classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stomach. The others are berries (blackberries, blueberries, raspberries, strawberries), choco- late, eggs, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).... corn
Habitat: A pulse crop, particularly in Madras, Mysore, Mumbai and Hyderabad.
English: Horsegram.Ayurvedic: Kulattha, Kulittha, Khalva, Vardhipatraka.Unani: Kulthi.Siddha/Tamil: Kollu, Kaanam.Action: Plant—used in measles, smallpox, adenitis, burns, sores. Seeds—astringent, antipyretic, diuretic. Decoction or soup is used in affections of the liver and spleen, intestinal colic, in leucorrhoea and menstrual dissorders, urinary discharges. A valuable protein supplement.
The Ayurvedic Pharmacopoeia of India recommends the decoction of dry seeds in calculus and amenorrhoea.The seeds contain crude protein 20.8, pentosan 10.8 and water-soluble gum 2.8%. The presence of antinu- tritional components such as haemag- glutinin and a protease inhibitor has been reported. The inhibitor activity decreased during germination.The mean protein value of the seeds is 25.47% which is more or less equivalent to soybean, winged bean and gram. Nutritionally, the horsegram seeds are richer in lysine content when compared to Cajanus cajan (Arhar) pulse and gram pulse.Presence of vitamin A in the green pods makes them a valuable diet for children; green leaves may be used in vitamin C deficiency syndrome, due to the presence of ascorbic acid and calcium. The seeds contain several common phytosterols.Strepogenin—several times higher than in casein.A decoction of seeds (soaked or boiled in water) is prescribed as diuretic and antilithiatic and has been clinically established.Diuretic activity of a dipeptide (py- roglutamylglutamine) has been found to be 2-3 times that of acetazolamide in albino rats.Globulin fraction of the seeds showed hypolipidaemic effects in rats.A lectin-like glycoprotein from stems and leaves possesses carbohydrate- binding activity.Dosage: Seed—6 g powder; decoction 50-100 ml. (CCRAS.)... dolichos biflorusHabitat: Cultivated in Maharashtra, Madhya Pradesh, Uttar Pradesh, Karnataka, Tamil Nadu, Bihar and Andhra Pradesh.
English: Shama millet.Ayurvedic: Varaka.Siddha/Tamil: Karumpul, Varsanam- pillu.Folk: Jangali sawuk, Shamaa, Saanvaa.Action: Diuretic.
The protein content of the dehusked millet is higher when compared to rice. Except for lysine all other essential amino acids are present in fair quantity. The grains are a rich source of zinc and iron.... echinochloa colonumHabitat: Cultivated mainly in Karnataka, Tamil Nadu, Uttar Pradesh and Madhya Pradesh.
English: Japanese Barnyard Millet.Ayurvedic: Shyaamaaka.Siddha: Kudrraivali pillu (Tamil).Folk: Shamaa, Saanvaa.Action: Plant—cooling and digestible, considered useful in biliousness and constipation.
The millet has a well balanced amino acid composition, but is deficient in lysine. Glutelin is the major constituent of protein.... echinochloa frumentaceaHabitat: Native to Central Asia; now grown as minor grain-crop in hilly regions of North India and the Nilgiris.
English: Buckwheat.Ayurvedic: Kotu.Folk: Kutu, Phaapar.Action: Used for treating fragile capillaries, chilbains and for strengthening varicose veins. Used at a supporting herb for treating high blood pressure. Rutin is obtained from fresh or dried leaves and flowers. (Rutin is used in a variety of haemorrhagic conditions.)
The seed are commonly used in colic, choleraic diarrhoea and abdominal obstructions. Root decoction is used in rheumatic pains, lung diseases and typhoid; juice in urinary disorders. In China, used in pulmonary sepsis.The plant is used as a venous and capillary tonic, and for alleviating venous stasis and vericose veins.It is a potential source of rutin (yield 3-5%). The leaves and blossoms contain most of the rutin (80-90%).Quercetin caused significant decrease in ulcer index in acute gastric ulcer with respect to control group in rats. Quercetin, rutin or kaempferol inhibited, in dose-dependent manner, gastric damage produced by acidified- ethanol in rats.The plant also gave hyperoside and anthracene derivatives.Buckwheat is a good source of lysine and other amino acids. The flour is reported to repress exogenous hy- percholesterolemia and promotes accumulation of triglyceride in the liver of rats.Seed oil exhibits antimicrobial activity against Bacillus anthrasis, E.coli and Salmonella paratyphi.Whole plant, dried or green, can cause photosensitization.... fagopyrum esculentumNutritional Profile Energy value (calories per serving): Low Protein: Low Fat: Low Saturated fat: Low Cholesterol: Low Carbohydrates: None Fiber: None Sodium: Low Major vitamin contribution: None Major mineral contribution: None
About the Nutrients in This Food Although gelatin is made from the collagen (connective tissue) of cattle hides and bones or pig skin, its proteins are limited in the essential acid tryptophan, which is destroyed when the bones and skin are treated with acid, and is deficient in several others, including lysine. In fact, gelatin’s proteins are of such poor quality that, unlike other foods of animal origin (meat, milk), gelatin cannot sustain life. Laboratory rats fed a diet in which gelatin was the primary protein did not grow as they should; half died within 48 days, even though the gelatin was supplemented with some of the essential amino acids. Plain gelatin has no carbohydrates and fiber. It is low in fat. Flavored gel- atin desserts, however, are high in carbohydrates because of the added sugar.
The Most Nutritious Way to Serve This Food With a protein food rich in complete proteins. Gelatin desserts whipped with milk fit the bill.
Diets That May Restrict or Exclude This Food Low-carbohydrate diet (gelatin desserts prepared with sugar) Low-sodium diet (commercial gelatin powders) Sucrose-free diet (gelatin desserts prepared with sugar) * Values are for prepared unsweetened gelat in.
Buying This Food Look for: Tightly sealed, clean boxes.
Storing This Food Store gelatin boxes in a cool, dry cabinet.
Preparing This Food Commercial unflavored gelatin comes in premeasured 1-tablespoon packets. One tablespoon of gelatin will thicken about two cups of water. To combine the gelatin and water, first heat ¾ cup water to boiling. While it is heating, add the gelatin to ¼ cup cold liquid and let it absorb moisture until it is translucent. Then add the boiling water. (Flavored fruit gelatins can be dissolved directly in hot water.)
What Happens When You Cook This Food When you mix gelatin with hot water, its protein molecules create a network that stiffens into a stable, solid gel as it squeezes out moisture. The longer the gel sits, the more intermo- lecular bonds it forms, the more moisture it loses and the firmer it becomes. A day-old gel is much firmer than one you’ve just made. Gelatin is used as a thickener in prepared foods and can be used at home to thicken sauces. Flavored gelatin dessert powders have less stiffening power than plain gelatin because some of their protein has been replaced by sugar. To build a layered gelatin mold, let each layer harden before you add the next.... gelatin
Habitat: Native to South East Asia; now cultivated as pulse crop mainly in Punjab, Haryana, Uttar Pradesh, Himachal Pradesh, Maharashtra, Gujarat, Naga Hills, Mainpur and Kashmir.
English: Soybean, Soya.Folk: Soyabean, Raam Kurthi, Bhat.Action: Used as a protein supplement. (Products include fortified wheat flour, soymilk, snack foods, cooking oil.)
Key application: Soy lecithin (phos- pholipids extracted from the seeds of G. max)—used for moderate disturbances of fat metabolism, especially hypercholesterolaemic (if dietary measures are not sufficient). (German Commission E.)Soybean is rich in protein, oil and minerals, but low in carbohydrates. It also contains water-and fat-soluble vitamins. The major portion of soy protein is composed of glycinin and beta- conglycinin.Wheat flour can be fortified with full-fat or defatted soyflour for balancing it in essential amino acids, lysine and methionine.Soy saponins are divided into three groups according to their respective type of aglycon, soyasapogenol A, B and E. Saponin A and AB group fraction protects the liver against antioxi- dation and improved lipid metabolism in the injured liver.Administration of a small peptide derived from soybean showed antifatigue, antiobesity and hypoglycaemic activity in mice.Feeding soy protein to hamsters, consistently, resulted in significantly reduced incidence of gallstones.In studies of experimental carcino- genesis in animals, soybean isoflavones exhibited protective effect in 65% animals.... glycine maxHabitat: Native to tropical America; occurs in tidal forests of South India and in Andaman Islands. (An extract of flowers, resembling rose-water, in sold in Travancore markets.)
Action: Bark—used in chronic dysentery; also applied to wounds and abscesses.
Siddha/Tamil: Pey Ellu, Uch Ellu.Folk: Raam-til, Kaalaa Til, Sargujaa.Action: Oil from seed—an- tirheumatic.
The seeds yield an oil (33%), a mixture of triglycerides, lauric, palmitic, palmitoleic, stearic, oleic, linoleic and arachidic acids. The unsaponifiable matter is a mixture of stigmasterol, n- triacontane and lupeol. Seeds contain lysine.... guettarda speciosaHabitat: Cultivated in Bengal, Orissa and Punjab.
English: Watercress.Folk: Piriyaa-Haalim (Punjab), Latputiyaa (Maharashtra).Action: Leaves—antiscorbutic, expectorant (used in catarrh of the respiratory organs), diuretic (used in kidney and bladder disorders), detoxifying. A lotion of leaves is applied to blotches, spots and blemishes. Fresh herb is used as a blood purifier.
Key application: For catarrh of respiratory tract. (German Commission E.)Watercress contains vitamin A 4720 IU, ascorbic acid 77 mg/100 g, also thiamine, riboflavin, niacin and biotin; mineral matter 2.2%—calcium 290, phosphorus 140, iron 4.6 mg/100 g, also sulphur, iodine, manganese, zinc, arsenic and copper; proteins 2.9%, amino acid composition includes leucine, phenylalanine, valine, lysine, tyrosine, alanine, threonine, glutamic acid, serine, aspartic acid, cystine, methionine sulphoxide and proline.The glucosinolate phenethyl isothio- cyanate, which is released upon chewing the leaf, is a chemopreventive agent against lung cancer. (cited in Expanded Commission E Monographs.)Watercress is contraindicated in gastric and duodenal ulcers and inflammatory kidney diseases. (Francis Brinker.)... nasturtium officinaleHabitat: Native to Mediterranean region; grown in Indian gardens.
English: Red Oleander, Rose Bay.Unani: Surkh Kaner.Action: See N. indicum. (The white- and red-flowered varieties are equated with Nerium oleander; both possess similar properties. The yellow-flowered variety is equated with Thevetia peruviana.)
Key application: Leaf—included among unapproved herbs by German Commission E. Positively inotropic and negatively chronotropic actions have been mentioned; the use of leaf for diseases and functional disorders of the heart, as well as for skin diseases has been indicated.The leaves and roots gave a number of active principles including gly- cosides, terpenoids, sterols and other compounds. Cardiac steroids, isolated from the leaf, include oleandrin, gen- tiobiosyl oleandrin, odoroside. The stem contained alanine arginine, as- partic acid, cysteine, glutamic acid, glycine, histidine, leucine, isoleucine, lysine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. A polysaccharide (2.3%), containing galacturonic acid, rhamnose, arabinose and galactose has been isolated from leaves.Neutral fraction from leaves at low doses caused marked suppression of locomotor activity.Aqueous extract of leaves showed significant antibacterial activity against Pseudomonas aeruginosa. The leaves also showed insecticidal activity.... nerium oleanderHabitat: Throughout India, up to an elevation of 2,100 m in the northeast.
English: Wild Gram.Ayurvedic: Mudgaparni, Kaaka- parni, Suuryaparni, Alpikaa, Sahaa, Kaakamudraa, Maarjaargandhikaa. (P. adenanthus G. F. W., and Vigna pilosa Baker are used as Mudgaparni in the South. Dried aerial parts, root and seed are used.)Siddha/Tamil: Kaatupayaru.Folk: Jangali Moong, Mugavan.Action: Whole plant—febrifuge. Leaves—sedative, cooling, an- tibilious. A decoction is used in intermittent fever. The plant contains friedelin, epifriedelin, stigmasterol and tannins. The bean contains methionine, tryptophan and tyrosine; also strepogenin, uridine, diphosphate-galacturonic acid. The seed protein contained lysine, valine, leucine and phenyl- alanine.
Dosage: Seed—50-100 ml. decoction (CCRAS.); whole plant— 3-5 g. (API, Vol. IV.)... phaseolus trilobusHabitat: Andhra Pradesh, Karnata- ka and Madhya Pradesh.
English: Wild Date Palm.Ayurvedic: Kharjuuri.Siddha/Tamil: Periyaitcham, Icham.Folk: Sulemaani Khajuur, Desi Khajuur.Action: Fruits—restorative. Juice— cooling, gastric stimulant. Seeds— used in ague. Root—used for nervous debility.
Fresh, unfermented sap (Niraa) is a good source of ascorbic acid, nicotinic and isonicotinic acids, riboflavin, thiamine, sugars; crystine, leucine, isoleucine, lysine, phenylalanine, thre- onine, tyrosine.The concentration of amino acids is much higher in palm jaggery than in sugar cane jaggery.Fresh fruits contain protein 1.2, fat 0.4, calcium 0.022 and phosphorus 0.38%.Dosage: Fruit—10-20 g paste. (CCRAS.)... phoenix sylvestrisHabitat: Northwest Himalayas from Garhwal eastwards at altitudes of 1,800-3,000 m.
English: Neosia Pine, Edible Pine, Chilgoza Pine.Ayurvedic: Nikochaka. Unani: Chilgozaa.Action: Kernels—stimulant, carminative, expectorant. Oil from seeds—externally used for wounds and ulcers.
The kernels gave protein 15.9, fat 49.9, carbohydrates 21.6 and mineral matter 2.9%. The mineral constituents include calcium 90.8, phosphorus 92.4 and iron 2.4 mg/100 g. Pectin is present to the extent of 1.73% (calculated as calcium pectate). Seed protein on hydrolysis gave amino acids—leucine, iso- leucine, valine, lysine, phenylalanine, tryptophan and methionine. The oil gave glycerides. The essential oil from oleoresin contains alpha-and beta-pi- nene as major constituents; other constituents are sesquiterpenes.... pinus gerardianaForsk
Synonym: P. Ispaghula Roxb.Family: Plantaginaceae.Habitat: Cultivated In Parts Of Rajasthan And Maharashtra.
English: Ispaghula, Spogel Seeds, Blond Psyllium.Ayurvedic: Ashvagola. Ashwakarna (Also Equated With Shorea Robusta).Unani: Aspaghol.Siddha/Tamil: Isapppa.Folk: Isabgol.Action: Seed And Husk—Laxative, Diuretic, Demulcent, Bechic, Cholinergic. Used In Inflammatory Conditions Of The Mucous Membrane Of Gastrointestinal And Genitourinary Tract, Chronic Amoebic And Bacillary Dysentery; Also In Hypercholesterolemia.
Key Application ? In Chronic Constipation And Irritable Bowel. (German Commission E.) Also In Constipation Due To Duodenal Ulcer Or Diverticulitis (Who.) German Commission E Also Noted That Blond Psyllium Seed Lowers Serum Cholesterol Levels. It Has Also Been Shown To Slow Sugar Absorption Thereby Reducing Blood Glucose. (Escop.) Use Of Blond Psyllium Husk Up To Six Months Did Not Clinically Alter Vitamin Or Mineral Status In A Review Of Eight Human Trials. It Did Not Reduce Absorption Of Calcium. (J Am Geriatr Soc, 43, 1995; Am J Clin Nutr, 71, 2000; Natural Medicines Comprehensive Database, 2007.)The Seed Contains Amino Acids Including Valine, Alanine, Glutamic Acid, Glycine, Cystine, Lysine, Leucine And Tyrosine; And A Mucilage Consisting Of A Mixture Of Polysaccharides Composed Mainly Of Xylose, Arabinose And Galacturonic Acid; Rhamnose And Galactose Are Also Present. The Seeds Also Gave Aucubin, The Antibacterial Principle. The Seed Coat Contains Fatty Acids Mainly Linoleic, Oleic And Palmitic Acids In Decreasing Concentrations.The Seeds Show A Liver Protective Effect On Induced Hepatotoxicity In Mice. In China, The Plant Is Used Clinically To Treat Certain Types Of Hepatitis (Activity Due To Aucubin Content).Dosage: Husk—5-10 G. (Ccras.)... plantago ovataProteins constitute an essential part of the diet as a source of energy, and for the replacement of protein lost in the wear and tear of daily life. Their essential constituent from this point of view is the nitrogen which they contain. To be absorbed, or digested, proteins have to be broken down into their constituent amino acids. The adult human body can maintain nitrogenous equilibrium on a mixture of eight amino acids, which are therefore known as the essential (or indispensable) amino acids. They are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. In addition, infants require histidine.... protein
Habitat: Uttar Pradesh, Bihar and Punjab.
English: Sugarcane, Noble Cane.Ayurvedic: Ikshu, Dirgha-chhada, Bhuurirasa, Morata, Asipatra, Madhutrna, Gudamuula, Trnarasa.Unani: Gannaa, Naishakar.Siddha/Tamil: Karumbu, Nanal.Action: Cane Juice—restorative, cooling, laxative, demulcent, diuretic, antiseptic. Used in general debility, haemophilic conditions, jaundice and urinary diseases.
The Ayurvedic Pharmacopoeia ofIn- dia recommends the juice of the stem in haemorrhagic diseases and anuria; and the root in dysuria.Sugarcane juice contains surcose (70-80% of soluble solids in the juice), glucose and fructose. Non-sugar constituents present in the cane juice are carbohydrates other than sugars. As- paragine and glutamine are prominent amino acids in the juice. Other amino acids include alanine, gamma- amino butyric acid, aspartic and glutamic acids, glycine, leucine, lysine, serine and tyrosine. The presence of phenylalanine, histidine, valine, proline, threonine and arginine, pipecolic acid, methionine and tryptophan has also been reported.Aconitic acid constitutes about three-fourths of the total carboxylic acid present in the juice.Vitamins present in the juice are: thiamine, riboflavin, niacin, pantothenic acid, biotin, and vitamin D; enzymes include diastase, invertase, lac- tase, peroxidase, tyrosinase.Phenols in the cane juice are mainly polyphenols from tannin and antho- cyanin from the rind.Cane juice contains glycolic acid which improves skin complexion as it has antiwrinkle effect, prevents scaly growth and increases natural collagen and elastin in the skin.Enzymes present in the seeds include large quantities of diastase and invertase.An ester, vanilloyl-l-O-beta-D-glu- coside, has been isolated from the bagasse.The leaves contain alpha-amylase and glutathione-S-transferase.Dosage: Stem—200-400 ml juice; rootstock—15-30 g for decoction. (API, Vol. IV.)... saccharum officinarumHabitat: Cultivated as a food crop mainly in Punjab, Haryana, Uttar Pradesh., Madhya Pradesh, Maharashtra, Bihar and Rajasthan.
English: Wheat.Ayurvedic: Godhuuma.Folk: Gehun.Action: Wheat germ oil is rich in tocopherol (vitamin E) content, total tocopherols 1897 mcg/g, alpha tocopherol 67%. The presence of ergosterol (provitamin D) has also been reported.
Wheat germ is also used for its minerals, proteins and lipid contents. Germ proteins are rich in lysine (5.285.55 g/100 g protein) and possess high biological value (94%) and protein efficiency ratio (2.9).Wheat germ contains haemaggluti- nating and antipyretic factors, but these are destroyed by toasting. It also contains haemoproteins, possessing per- oxidase activity.In adult rats, addition of wheat germ (7%) to a high fat (cholesterol) diet significantly decreased VLDL-cholesterol and VLDL-triglycerides and increased the HDL-cholesterol after-7 weeks of feeding.Bran oil contains tocopherols, but major part of them (68%) is in epsilon form; alpha-tocopherol forms only 11% of the total.Gluten lipids, associated with gluten, contain a high percentage of linoleic acid; lowering of serum cholesterol level has been observed in experiments (lipid-free gluten is devoid of cholesterol-lowering effect).Sensitivity to gluten has also been reported (even when whole wheat flour was used).... triticum aestivumSymptoms: Two-to-four-day fever precedes a red rash which develops into clear blisters. Blisters dry up to form scabs that drop off leaving scars. Lesions and pain follow the path of the infected nerve. Pain described as intense, burning, itching: may persist for months as post-herpetic neuralgia. When virus affects the fifth cranial nerve vision will be impaired. In the elderly it may reveal some underlying malignancy. Patients having chemotherapy or radiotherapy are at risk.
Alternatives. Specific anti-viral therapy. Remedies in general use: Asafoetida, Jamaica Dogwood, Marigold, Mistletoe, Nettles, Passion flower, Poke root, Queen’s Delight, Valerian, Wild Lettuce, Wild Yam. St John’s Wort plays a role in reducing the long-lasting neuralgia. Echinacea imparts strength to endure the ordeal. The addition of a stomachic remedy (Gentian) to a prescription may prove beneficial. Mild short-term analgesics include: Oats, Valerian, Asafoetida, Passion flower, Wild Lettuce, Hops.
Tea. Formula. Equal parts: Oats, Nettles, St John’s Wort.
Decoction. Formula. Echinacea root 2; Valerian half; St John’s Wort 1.
Tablets. Formula. Hops BHP (1983) 45mg; Passion flower BHP (1983) 100mg; Extract Valerian 5:1 20mg. (Gerard 99)
Powders. Combine: Echinacea 2; Jamaican Dogwood 1; Gentian root 1. 500mg (two 00 capsules or one- third teaspoon) thrice daily.
Tinctures. Alternatives. (1) Formula. Equal parts Goldenseal and Lupulin (Hops). Or, (2) Formula. Queen’s Delight 1; Valerian quarter; Goldenseal quarter; Asafoetida quarter. Dose: 1 teaspoon in water thrice daily.
Practitioner. Tincture Gelsemium: 5 drops (0.3ml) in water, as indicated, for pain.
Formula. Liquid Extract Hops, half an ounce; Liquid Extract Echinacea, 1oz; Tincture Goldenseal, 30 drops; Tincture Rhubarb BP, 1oz. Essence of Peppermint 20 drops. Water to 8oz. Dose: 2 teaspoons in water after meals. (Arthur Barker, FNIMH)
Topical. Aloe Vera. Houseleek – fresh juice or pulp. Evening Primrose oil. Wash with decoction of seaweed (Bladderwrack, Kelp): follow with Zinc and Castor oil cream or ointment. Slippery Elm made into a paste (powder mixed with few teaspoons of milk): apply after cleaning with Olive oil. Castor oil compress. Dilute Tea Tree oil. Ice-cube – 10 minutes on, 5 minutes off.
Russian study. Liquorice powder ointment.
Diet: Oatmeal porridge. Muesli with oats. Yoghurt. Wholefoods.
Supplementation. One high potency multivitamin daily. Anti-herpes amino acid L-lysine; one 500mg tablet, twice daily. Vitamin B12, 10mg daily. Upon relief, reduce L-lysine to one daily. (Dr L. Mervyn) Minerals: Calcium, Selenium, Zinc.
Self-Care. Resist temptation to touch sores. No sharing of face cloths, towels, etc.
Note: The chicken-pox virus is believed to lie dormant in nerve cells around the spine for many years, after people catch the childhood infection. Virgorous massage of the spine may trigger an attack by activating the dormant virus.
Information. Herpes Association, 41 North Road, London N7 9DP, UK. Send SAE. ... herpes zoster
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