See vitamin B complex.
Adverse effects are more common with high doses, and include flushing, dizziness, nausea, palpitations, and itching.... nicotinic acid
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): Low Protein: Moderate Fat: None Saturated fat: None Cholesterol: None Carbohydrates: High Fiber: None Sodium: Low Major vitamin contribution: B vitamins Major mineral contribution: Phosphorus
About the Nutrients in This Food Beer and ale are fermented beverages created by yeasts that convert the sugars in malted barley and grain to ethyl alcohol (a.k.a. “alcohol,” “drink- ing alcohol”).* The USDA /Health and Human Services Dietary Guidelines for Americans defines one drink as 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits. One 12-ounce glass of beer has 140 calo- ries, 86 of them (61 percent) from alcohol. But the beverage—sometimes nicknamed “liquid bread”—is more than empty calories. Like wine, beer retains small amounts of some nutrients present in the food from which it was made. * Because yeasts cannot digest t he starches in grains, t he grains to be used in mak ing beer and ale are allowed to germinate ( “malt” ). When it is t ime to make t he beer or ale, t he malted grain is soaked in water, forming a mash in which t he starches are split into simple sugars t hat can be digested (fermented) by t he yeasts. If undisturbed, t he fermentat ion will cont inue unt il all t he sugars have been digested, but it can be halted at any t ime simply by raising or lowering t he temperature of t he liquid. Beer sold in bott les or cans is pasteurized to k ill t he yeasts and stop t he fermentat ion. Draft beer is not pasteurized and must be refrigerated unt il tapped so t hat it will not cont inue to ferment in t he container. The longer t he shipping t ime, t he more likely it is t hat draft beer will be exposed to temperature variat ions t hat may affect its qualit y—which is why draft beer almost always tastes best when consumed near t he place where it was brewed. The Nutrients in Beer (12-ounce glass)
| Nutrients | Beer | %R DA |
| Calcium | 17 mg | 1.7 |
| Magnesium | 28.51 mg | 7–9* |
| Phosphorus | 41.1 mg | 6 |
| Potassium | 85.7 mg | (na) |
| Zinc | 0.06 mg | 0.5– 0.8* |
| Thiamin | 0.02 mg | 1.6 –1.8* |
| R iboflavin | 0.09 mg | 7– 8* |
| Niacin | 1.55 mg | 10 |
| Vitamin B6 | 0.17 mg | 13 |
| Folate | 20.57 mcg | 5 |
Diets That May Restrict or Exclude This Food Bland diet Gluten-free diet Low-purine (antigout) diet
Buying This Food Look for: A popular brand that sells steadily and will be fresh when you buy it. Avoid: Dusty or warm bottles and cans.
Storing This Food Store beer in a cool place. Beer tastes best when consumed within two months of the day it is made. Since you cannot be certain how long it took to ship the beer to the store or how long it has been sitting on the grocery shelves, buy only as much beer as you plan to use within a week or two. Protect bottled beer and open bottles or cans of beer from direct sunlight, which can change sulfur compounds in beer into isopentyl mercaptan, the smelly chemical that gives stale beer its characteristic unpleasant odor.
When You Are Ready to Serve This Food Serve beer only in absolutely clean glasses or mugs. Even the slightest bit of grease on the side of the glass will kill the foam immediately. Wash beer glasses with detergent, not soap, and let them drain dry rather than drying them with a towel that might carry grease from your hands to the glass. If you like a long-lasting head on your beer, serve the brew in tall, tapering glasses to let the foam spread out and stabilize. For full flavor, serve beer and ales cool but not ice-cold. Very low temperatures immo- bilize the molecules that give beer and ale their flavor and aroma.
What Happens When You Cook This Food When beer is heated (in a stew or as a basting liquid), the alcohol evaporates but the flavor- ing agents remain intact. Alcohol, an acid, reacts with metal ions from an aluminum or iron pot to form dark compounds that discolor the pot or the dish you are cooking in. To prevent this, prepare dishes made with beer in glass or enameled pots.
Medical Uses and/or Benefits Reduced risk of heart attack. Data from the American Cancer Society’s Cancer Prevention Study 1, a 12-year survey of more than 1 million Americans in 25 states, shows that men who take one drink a day have a 21 percent lower risk of heart attack and a 22 percent lower risk of stroke than men who do not drink at all. Women who have up to one drink a day also reduce their risk of heart attack. Numerous later studies have confirmed these findings. Lower risk of stroke. In January 1999, the results of a 677-person study published by researchers at New York Presbyterian Hospital-Columbia University showed that moder- ate alcohol consumption reduces the risk of stroke due to a blood clot in the brain among older people (average age: 70). How the alcohol prevents stroke is still unknown, but it is clear that moderate use of alcohol is a key. Heavy drinkers (those who consume more than seven drinks a day) have a higher risk of stroke. People who once drank heavily, but cut their consumption to moderate levels, can also reduce their risk of stroke. Numerous later studies have confirmed these findings. Lower cholesterol levels. Beverage alcohol decreases the body’s production and storage of low-density lipoproteins (LDLs), the protein and fat particles that carr y cholesterol into your arteries. As a result, people who drink moderately tend to have lower cholesterol levels and higher levels of high density lipoproteins (HDLs), the fat and protein particles that carr y cholesterol out of the body. The USDA /Health and Human Services Dietar y Guidelines for Americans defines moderation as two drinks a day for a man, one drink a day for a woman. Stimulating the appetite. Alcoholic beverages stimulate the production of saliva and the gastric acids that cause the stomach contractions we call hunger pangs. Moderate amounts of alcoholic beverages, which may help stimulate appetite, are often prescribed for geriatric patients, convalescents, and people who do not have ulcers or other chronic gastric problems that might be exacerbated by the alcohol. Dilation of blood vessels. Alcohol dilates the capillaries (the tiny blood vessels just under the skin), and moderate amounts of alcoholic beverages produce a pleasant flush that temporar- ily warms the drinker. But drinking is not an effective way to warm up in cold weather since the warm blood that flows up to the capillaries will cool down on the surface of your skin and make you even colder when it circulates back into the center of your body. Then an alco- hol flush will make you perspire, so that you lose more heat. Excessive amounts of beverage alcohol may depress the mechanism that regulates body temperature.
Adverse Effects Associated with This Food Increased risk of breast cancer. In 2008, scientists at the National Cancer Institute released data from a seven-year survey of more than 100,000 postmenopausal women showing that even moderate drinking (one to two drinks a day) may increase by 32 percent a woman’s risk of developing estrogen-receptor positive (ER+) and progesterone-receptor positive (PR+) breast cancer, tumors whose growth is stimulated by hormones. No such link was found between consuming alcohol and the risk of developing ER-/PR- tumors (not fueled by hor- mones). The finding applies to all types of alcohol: beer, wine, and spirits. Increased risk of oral cancer (cancer of the mouth and throat). Numerous studies confirm the American Cancer Society’s warning that men and women who consume more than two drinks a day are at higher risk of oral cancer than are nondrinkers or people who drink less. Note: The Dietary Guidelines for Americans describes one drink as 12 ounces of beer, five ounces of wine, or 1.5 ounces of distilled spirits. Increased risk of cancer of the colon and rectum. In the mid-1990s, studies at the University of Oklahoma suggested that men who drink more than five beers a day are at increased risk of rectal cancer. Later studies suggested that men and women who are heavy beer or spirits drinkers (but not those who are heavy wine drinkers) have a higher risk of colorectal cancers. Further studies are required to confirm these findings. Fetal alcohol syndrome. Fetal alcohol syndrome is a specific pattern of birth defects—low birth weight, heart defects, facial malformations, and mental retardation—first recognized in a study of babies born to alcoholic women who consumed more than six drinks a day while pregnant. Subsequent research has found a consistent pattern of milder defects in babies born to women who consume three to four drinks a day or five drinks on any one occasion while pregnant. To date, there is no evidence of a consistent pattern of birth defects in babies born to women who consume less than one drink a day while pregnant, but two studies at Columbia University have suggested that as few as two drinks a week while preg- nant may raise a woman’s risk of miscarriage. (“One drink” means 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits.) Alcoholism. Alcoholism is an addiction disease, the inability to control one’s alcohol consumption. It is a potentially life-threatening condition, with a higher risk of death by accident, suicide, malnutrition, or acute alcohol poisoning, a toxic reaction that kills by para- lyzing body organs, including the heart. Malnutrition. While moderate alcohol consumption stimulates appetite, alcohol abuse depresses it. In addition, an alcoholic may drink instead of eating. When an alcoholic does eat, excess alcohol in his/her body prevents absorption of nutrients and reduces the ability to synthesize new tissue. Hangover. Alcohol is absorbed from the stomach and small intestine and carried by the bloodstream to the liver, where it is oxidized to acetaldehyde by alcohol dehydrogenase (ADH), the enzyme our bodies use to metabolize the alcohol we produce when we digest carbohydrates. The acetaldehyde is converted to acetyl coenzyme A and either eliminated from the body or used in the synthesis of cholesterol, fatty acids, and body tissues. Although individuals vary widely in their capacity to metabolize alcohol, on average, normal healthy adults can metabolize the alcohol in one quart of beer in approximately five to six hours. If they drink more than that, they will have more alcohol than the body’s natural supply of ADH can handle. The unmetabolized alcohol will pile up in the bloodstream, interfering with the liver’s metabolic functions. Since alcohol decreases the reabsorption of water from the kidneys and may inhibit the secretion of an antidiuretic hormone, they will begin to urinate copiously, losing magnesium, calcium, and zinc but retaining more irritating uric acid. The level of lactic acid in the body will increase, making them feel tired and out of sorts; their acid-base balance will be out of kilter; the blood vessels in their heads will swell and throb; and their stomachs, with linings irritated by the alcohol, will ache. The ultimate result is a “hangover” whose symptoms will disappear only when enough time has passed to allow their bodies to marshal the ADH needed to metabolize the extra alcohol in their blood. Changes in body temperature. Alcohol dilates capillaries, tiny blood vessels just under the skin, producing a “flush” that temporarily warms the drinker. But drinking is not an effective way to stay warm in cold weather. Warm blood flowing up from the body core to the surface capillaries is quickly chilled, making you even colder when it circulates back into your organs. In addition, an alcohol flush triggers perspiration, further cooling your skin. Finally, very large amounts of alcohol may actually depress the mechanism that regulates body temperature. Impotence. Excessive drinking decreases libido (sexual desire) and interferes with the ability to achieve or sustain an erection. “Beer belly.” Data from a 1995, 12,000 person study at the University of North Carolina in Chapel Hill show that people who consume at least six beers a week have more rounded abdomens than people who do not drink beer. The question left to be answered is which came first: the tummy or the drinking.
Food/Drug Interactions Acetaminophen (Tylenol, etc.). The FDA recommends that people who regularly have three or more drinks a day consult a doctor before using acetaminophen. The alcohol/acetamino- phen combination may cause liver failure. Disulfiram (Antabuse). Taken with alcohol, disulfiram causes flushing, nausea, low blood pressure, faintness, respiratory problems, and confusion. The severity of the reaction gener- ally depends on how much alcohol you drink, how much disulfiram is in your body, and how long ago you took it. Disulfiram is used to help recovering alcoholics avoid alcohol. (If taken with alcohol, metronidazole [Flagyl], procarbazine [Matulane], quinacrine [Atabrine], chlorpropamide (Diabinase), and some species of mushrooms may produce a mild disulfi- ramlike reaction.) Anticoagulants. Alcohol slows the body’s metabolism of anticoagulants (blood thinners) such as warfarin (Coumadin), intensif ying the effect of the drugs and increasing the risk of side effects such as spontaneous nosebleeds. Antidepressants. Alcohol may increase the sedative effects of antidepressants. Drinking alcohol while you are taking a monoamine oxidase (M AO) inhibitor is especially hazard- ous. M AO inhibitors 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. Ordinarily, fermentation of beer and ale does not produce tyramine, but some patients have reported tyramine reactions after drinking some imported beers. Beer and ale are usually prohibited to those using M AO inhibitors. Aspirin, ibuprofen, ketoprofen, naproxen, and nonsteroidal anti-inflammatory drugs. Like alcohol, these analgesics irritate the lining of the stomach and may cause gastric bleeding. Combining the two intensifies the effect. Insulin and oral hypoglycemics. Alcohol lowers blood sugar and interferes with the metabo- lism of oral antidiabetics; the combination may cause severe hypoglycemia. Sedatives and other central nervous system depressants (tranquilizers, sleeping pills, antidepres- sants, sinus and cold remedies, analgesics, and medication for motion sickness). Alcohol inten- sifies sedation and, depending on the dose, may cause drowsiness, respiratory depression, coma, or death.... beer
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
Habitat: Western temperate Himalayas from 2,500 to 4,000 m.
English: American cowslip, Marsh Marigold, Water Buttercup.Folk: Mamiri (Punjab).Family: Theaceae.Habitat: Cultivated in Assam, Darjeeling, Travancore, the Nilgiris, Malabar, Bengal, Dehra Dun and Kumaon.
English: Tea.Unani: Chaai, Shaahi, Shaayi.Siddha/Tamil: Thaeyilai.Action: Stimulant, diuretic, astringent. In China, used for diarrhoea and dysentery (causes gastrointestinal upsets and nervous irritability when consumed in excess). Green tea: anticancer effects have been observed in Chinese green tea, Camellia thea, extract; the extract of Japanese green tea showed antihepatotoxic effects.
Important constituents of leaf buds and very young leaves are: caffeine, with a much smaller amount of other xanthines (theophylline and theo- bromine); tannins (the main tannin in green tea is (-)-epigallocatechin); flavonoids, quercetin, kaempferol. The stimulant and diuretic are due to caffeine content, the astringency due to the tannins.Drinking tea lowers thiamine and thiamine diphosphate losses in urine and blood serum respectively but increases niacin losses. Hot water extract of black tea facilitates Ca absorption in the body experimentally. Tea may decrease zinc bioavailability.The tea, if added to the meal, significantly lower the availability of iron. Milk is as effective as ascorbic acid in countering the depressing effect of tea on iron availability (in vitro).The green tea catechin inhibited car- cinogenesis in small intestines when given during or after carcinogen treatment to experimental rats. (-)-epi- gallocatechin gallate and theaflavin di- gallate from green tea inhibited the in- fectivity of both influenza A and B virus (in vitro).Green tea, when added to a lard- cholesterol diet, decreased the cholesterol and triglyceride levels in fowls. Tea polyphenols exhibit hypocholes- terolaemic activity.Tea polyphenols—(-)-epicatechin gallate, (-)-epigallocatechine galate, theaflavin monogallate A or B, and or theaflavin digallate—are used for treating hyperglycaemia.Saponins from tea are used as an- tiulcer agents.Concurrent use of tea and beta- adrenergic agonists may increase the risk of cardiac arrhythmias. Caffeine, a component of tea, may increase insulin resistance. (Sharon M. Herr.)... camellia sinensisHabitat: Throughout the greater parts of India.
English: Doddar-Laurel, Love-Vine.Ayurvedic: Amarvalli, Aakaashbel. (Cuscuta reflexa is also known as Amarvalli.)Siddha/Tamil: Erumaikkottan.Action: Astringent, diuretic (given in dropsy and anasarca, also in biliousness, chronic dysentery, haemoptysis and for supressing lactation after still-birth); piscicidal and insecticidal (used as a hair-wash for killing vermin).
The plant contains aporphine alkaloids. calcium, phosphorus, thiamine, riboflavin and niacin; also tocopherols. Nuts, crushed with vinegar and barley flour, are used against indurations of breast. The extract of nuts exhibits possibility of its use as a platelet inhibitor in thrombosis and atherosclerosis. Leaves are inhibitors of pectinolytic enzymes.American chestnut and European chestnut are equated with Castanea dentata and C. sativa,respectively. Both are used for respiratory ailments.... cassytha filiformisNutritional 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
Alfalfa tea freely.
Of value: Kelp, Irish Moss, Iceland Moss.
Diet. Vitamin A foods, carrots, bilberries, Cod Liver oil.
Supplements. Vitamin A, Beta-carotene. C (2g), E (400iu). B-complex, B2, Niacin, Zinc. ... eyes - night blindness
Nutritional Profile Energy value (calories per serving): Moderate Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Niacin Major mineral contribution: Calcium
About the Nutrients in This Food Carob flour, which is milled from the dried pod of a Mediterranean ever- green tree, Ceratonia siliqua, looks like cocoa but has a starchy, beanlike flavor. It can be mixed with sweeteners to make a cocoalike powder or combined with fats and sweeteners to produce a candy that looks like and has the same rich mouthfeel as milk chocolate but tastes more like honey. Ounce for ounce, carob, which is also known as locust bean gum, has more fiber and calcium but fewer calories than cocoa. Its carbohydrates include the sugars sucrose, D-mannose, and D-galactose. (D-galactose is a simple sugar that links up with other sugars to form the complex indigest- ible sugars raffinose and stachyose.) Carob also contains gums and pectins, the indigestible food fibers commonly found in seeds.
The Most Nutritious Way to Serve This Food As a substitute for cocoa or chocolate for people who are sensitive to chocolate.
Diets That May Restrict or Exclude This Food Low-carbohydrate diet
Buying This Food Look for: Tightly sealed containers that will protect the flour from moisture and insects.
Storing This Food Store carob flour in a cool, dark place in a container that protects it from air, moisture, and insects. Keep carob candy cool and dry.
Preparing This Food Measure out carob flour by filling a cup or tablespoon and leveling it off with a knife. To substitute carob for regular flour, use ¼ cup carob flour plus ¾ cup regular flour for each cup ordinary flour. To substitute for chocolate, use three tablespoons of carob flour plus two tablespoons of water for each ounce of unsweetened chocolate. Carob flour is sweeter than unsweetened chocolate.
What Happens When You Cook This Food Unlike cocoa powder, carob flour contains virtually no fat. It will burn, not melt, if you heat it in a saucepan. When the flour is heated with water, its starch granules absorb moisture and rupture, releasing a gum that can be used as a stabilizer, thickener, or binder in processed foods and cosmetics. In cake batters, it performs just like other flours (see flour).
Medical uses and/or Benefits Adsorbent and demulcent. Medically, carob flour has been used as a soothing skin powder. As a chocolate substitute. People who are sensitive to chocolate can usually use carob instead. Like cocoa beans, carob is free of cholesterol. Unlike cocoa, which contains the cen- tral-nervous-system stimulant caffeine and the muscle stimulant theobromine, carob does not contain any stimulating methylxanthines. Lower cholesterol levels. In 2001, a team of German nutrition researchers from the Institute for Nutritional Science at the University of Potsdam, the German Institute of Human Nutri- tion, Center for Conventional Medicine and Alternative Therapies (Berlin) Nutrinova Nutri- tion Specialties and Food Ingredients GmbH, and PhytoPharm Consulting, Institute for Phytopharmaceuticals GmbH conducted a study to evaluate carob’s effectiveness in lower- ing cholesterol. For a period of eight weeks, 47 volunteers with moderately high cholesterol levels (232– 302 mg/dL) were fed 15 g of carob per day in breakfast cereal, fruit grain bars, and a drink made from powdered carob pulp as supplements to their normal diet. After four weeks, the volunteers’ total cholesterol levels fell an average of 7 percent and their LDL (low density lipoprotein—“bad” cholesterol) levels fell an average 10.6 percent. At six weeks, the numbers were 7.8 percent and 10.6 percent. There was no effect on HDLs (high density lipoproteins, a.k.a. “good” cholesterol).... carob
Habitat: Khasi Hills, submountain- ous Himalayan ranges in Garhwal, Kumaon in U.P., Maland areas of South, Pachmarhi (Madhya Pradesh), Sikkim and Western Ghats.
English: Citron.Ayurvedic: Maatulunga, Lunga, Maatulaka, Mahaalunga, Bijpuura, Bijaahva.Unani: Turanj.Siddha/Tamil: Kadaranrathai, Naarthankai, Thurinjippazham.Folk: Bijoraa.Action: Fruit—antiscorbutic, refrigerant, astringent, carminative, stomachic, antibacterial. Used for dyspepsia, bilious vomiting, cold, fever, hiccough. Root— anthelmintic. Flowers and buds— astringent.
The peel contains coumarins, limet- tin, scoparone, scopoletin and um- belliferon; besides nobiletin, limonin,Family: Rutaceae.Habitat: Native to the West Indies. Commercialized in the USA. Cultivated mainly in Punjab.
English: Grapefruit, 'Marsh' Grapefruit.Folk: Chakotraa. Chima Bombili- maas (Tamil Nadu).Action: Young leaves—decoction is used to relieve cold or headache. Fruit—used for developing resistance against colds and influenza.
Grapefruit is rich in vitamins, minerals, potassium and pectin, which balance the acid reaction in the stomach and stimulate appetite. Half grapefruit contains vitamin A 318 IU, vitamin C 46.8 mg, niacin 0.2 mg, potassium 158 mg. The fruit contains beta- carotene and cartenoid lycopene. Ly- copene is especially noted for reducing the risk of prostate cancer. The fruit juice contains furanocoumarins, including bergamottin, also naringin, naringenin, limonin, quercetin, kaem- pferol and obacunone.For drug interactions with grapefruit juice, see Natural Medicines Comprehensive Database, 2007.Grapefruit is not to be confused with grape (Vitis vinifera).... citrus paradisiNutritional 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
Nutritional Profile Energy value (calories per serving): High Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Very high Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds) Major vitamin contribution: B vitamins Major mineral contribution: Iron, potassium
About the Nutrients in This Food Dates are a high-carbohydrate food, rich in fiber and packed with sugar (as much as 70 percent of the total weight of the fruit). Dates are also a good source of nonheme iron, the inorganic iron found in plant foods, plus potassium, niacin, thiamin, and riboflavin, but they are an unusual fruit because they have no vitamin C at all. A serving of 10 whole pitted Medjool dates has 16 g dietary fiber and 2.2 mg iron (12 percent of the R DA for a woman, 27 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food With meat or with a vitamin C- rich food. Both enhance your body’s ability to use the nonheme iron in plants (which is ordinarily much less useful than heme iron, the organic iron in foods of animal origin).
Diets That May Restrict or Exclude This Food Low-carbohydrate diet Low-fiber/low-residue diet Low-potassium diet Low-sodium diet (dried dates, if treated with sodium sulfite)
Buying This Food Look for: Soft, shiny brown dates in tightly sealed packages.
Storing This Food Store opened packages of dates in the refrigerator, tightly wrapped to keep the fruit from drying out. (The dates sold in American markets are partly dried; they retain sufficient mois- ture to keep them soft and tasty.) Properly stored dates will stay fresh for several weeks.
Preparing This Food To slice dates neatly, chill them in the refrigerator or freezer for an hour. The colder they are, the easier it will be to slice them. If you’re adding dates to a cake or bread batter, coat them first with flour to keep them from dropping through the batter.
What Happens When You Cook This Food The dates will absorb moisture from a cake or bread batter and soften.
Medical Uses and/or Benefits Potassium benefits. Because potassium is excreted in urine, potassium-rich foods are often recommended for people taking diuretics. In addition, a diet rich in potassium (from food) is associated with a lower risk of stroke. A 1998 Harvard School of Public Health analysis of data from the long-running Health Professionals Study shows 38 percent fewer strokes among men who ate nine servings of high potassium foods a day vs. those who ate less than four servings. Among men with high blood pressure, taking a daily 1,000 mg potassium supplement—about the amount of potassium in ¾ cup pitted dates—reduced the incidence of stroke 60 percent.
Adverse Effects Associated with This Food Sulfite sensitivity. Dates contain polyphenoloxidase, an enzyme that oxidizes phenols in the fruit to brown compounds that turn its flesh dark in the presence of air. To keep dates from darkening when they are dried, they may be treated with sulfur compounds called sulfites (sulfur dioxide, sodium bisulfite, or sodium metabisulfite). Treated dates may trigger serious allergic reactions, including potentially fatal anaphylactic shock, in people sensitive to sulfites.... dates
Nutritional Profile Energy value (calories per serving): Moderate (fresh figs) High (dried figs) Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Very high Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds) Major vitamin contribution: B vitamins Major mineral contribution: Iron (dried figs)
About the Nutrients in This Food Figs, whether fresh or dried, are high-carbohydrate food, an extraordinarily good source of dietary fiber, natural sugars, iron, calcium, and potassium. Ninety-two percent of the carbohydrates in dried figs are sugars (42 percent glucose, 31 percent fructose, 0.1 percent sucrose). The rest is dietary fiber, insoluble cellulose in the skin, soluble pectins in fruit. The most important mineral in dried figs is iron. Gram for gram, figs have about 50 percent as much iron as beef liver (0.8 mg/gram vs. 1.9 mg/gram). One medium fresh fig has 1.4 g dietary fiber, six grams sugars, and 0.18 mg iron (1 percent of the R DA for a woman, 2 percent of the R DA for a man). A similar size dried, uncooked fig has 0.8 g fiber, four grams sugars and the same amount of iron as a fresh fig.
The Most Nutritious Way to Serve This Food Dried (but see How other kinds of processing affect this food, below).
Diets That May Restrict or Exclude This Food Low-fiber, low-residue diets Low-sodium (dried figs treated with sulfites)
Buying This Food Look for: Plump, soft fresh figs whose skin may be green, brown, or purple, depending on the variety. As figs ripen, the pectin in their cell walls dissolves and the figs grow softer to the touch. The largest, best-tasting figs are generally the ones harvested and shipped in late spring and early summer, during June and July. Choose dried figs in tightly sealed airtight packages. Avoid: Fresh figs that smell sour. The odor indicates that the sugars in the fig have fer- mented; such fruit is spoiled.
Storing This Food Refrigerate fresh figs. Dried figs can be stored in the refrigerator or at room temperature; either way, wrap them tightly in an air- and moistureproof container to keep them from los- ing moisture and becoming hard. Dried figs may keep for several months.
Preparing This Food Wash fresh figs under cool water; use dried figs right out of the package. If you want to slice the dried figs, chill them first in the refrigerator or freezer: cold figs slice clean.
What Happens When You Cook This Food Fresh figs contain ficin, a proteolytic (protein-breaking) enzyme similar to papain in papayas and bromelin in fresh pineapple. Proteolytic enzymes split long-chain protein molecules into smaller units, which is why they help tenderize meat. Ficin is most effective at about 140 –160°F, the temperature at which stews simmer, and it will continue to work after you take the stew off the stove until the food cools down. Temperatures higher than 160°F inac- tivate ficin; canned figs—which have been exposed to very high heat in processing—will not tenderize meat. Both fresh and dried figs contain pectin, which dissolves when you cook the figs, mak- ing them softer. Dried figs also absorb water and swell.
How Other Kinds of Processing Affect This Food Drying. Figs contain polyphenoloxidase, an enzyme that hastens the oxidation of phenols in the fig, creating brownish compounds that darken its flesh. To prevent this reaction, figs may be treated with a sulfur compound such as sulfur dioxide or sodium sulfite. People who are sensitive to sulfites may suffer serious allergic reactions, including potentially fatal ana- phylactic shock, if they eat figs that have been treated with one of these compounds. Canning. Canned figs contain slightly less vitamin C, thiamin, riboflavin, and niacin than fresh figs, and no active ficin.
Medical Uses and/or Benefits Iron supplementation. Dried figs are an excellent source of iron. As a laxative. Figs are a good source of the indigestible food fiber lignin. Cells whose walls are highly lignified retain water and, since they are impossible to digest, help bulk up the stool. In addition, ficin has some laxative effects. Together, the lignin and the ficin make figs (particularly dried figs) an efficient laxative food. Lower risk of stroke. Potassium lowers blood pressure. According to new data from the Harvard University Health Professionals Study, a long-running survey of male doctors, a diet rich in high-potassium foods such as bananas may also reduce the risk of stroke. The men who ate the most potassium-rich foods (an average nine servings a day) had 38 percent fewer strokes than men who ate the least (less than four servings a day).
Adverse Effects Associated with This Food Sulfite allergies. See How other kinds of processing affect this food.
Food/Drug Interactions MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of natural enzymes that break down tyramine, a nitrogen compound formed when proteins are metabolized, so 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 one of these chemicals while you are taking an M AO inhibitor, the pressor amines cannot be eliminated from your body, and the result may be a hypertensive crisis (sustained elevated blood pressure). There has been one report of such a reaction in a patient who ate canned figs while taking an M AO inhibitor.... figs
Habitat: Native to Southern and West Asia. Cultivated throughout India as a cold weather crop.
English: Garden Lettuce.Unani: Kaahuu Bustaani, Salaad Pattaa, Salaad Baaghi.Siddha/Tamil: Salattu.Action: Plant—used in painful ulcers and burns.
The leaves contain calcium, phosphorus, iron, thiamine, riboflavin, niacin, carotine, iodine, fluorine. A. dietary allowance of 10 g of lettuce is adequate to meet the vitamin K requirement of the body.Aqueous extract of roots gave a gua- iene-type sesquiterpene glycoside, lac- toside C, along with known glycosides, lactoside A and macro-cliniside A.... lactuca sativaHabitat: Native to Europe and West Asia; now cultivated in Himachal Pradesh., Kashmir, Kulu, Kumaon, Assam and in the Nilgiris.
English: Cultivated Apple.Ayurvedic: Sinchitikaa.Folk: Seb, Sev.Action: Bark—anthelmintic, refrigerant, hypnotic, given in intermittent, remittent and bilious fevers. Leaves—inhibit the growth of a number of Gram-positive and Gram-negative bacteria.
The fruit contains malic (90-95% of the total acids), citric, lactic and succinic acids; (unripe fruit contains quinic acid, citric acid, succinic acid, lactic acid); caffeic acid derivatives, pectins, minerals and vitamins.Edible portion of fresh apple contains thiamine 0.12, riboflavin 0.03, niacin 0.2 and ascorbic acid 2 mg/100 g. The ascorbic acid content varies widely and values up to 40 mg/100 g. Sugars constitute about 80% of the total carbohydrates of ripe fruits—fructose (60), glucose (25) and sucrose (15%). The pectin content of the edible portion varies from 0.14 to 0.96% (as calcium pectate). The uronic acid content of apple pectin varies from 0.5 to 15%.The astringent principles of apple include tannins, tannin derivatives and colouring materials (flavones). The browning of apple slices on exposure to air is due to enzymic oxidation of tannin compounds.Fresh juice contains 0.20-0.80 malic acid, 11.6 total sugars and 0.02100.080% tannin.The seeds contain cyanogenic gly- coside, amygdalin (0.62-1.38%, HCN equivalent, 0.037-00.087%).... malus pumilaHabitat: 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: Kashmir and throughout the plains of North India; cultivated in gardens.
English: Corn Poppy, Red Poppy.Ayurvedic: Rakta Posta.Siddha/Tamil: Sivappu, Kasakasa.Folk: Laal Posta, Laal Kaskas.Action: Latex from capsules— narcotic. Petal—expectorant, antitussive, sudorific. Used for diseases of the respiratory tract, for disturbed sleep and as a sedative for the relief of pain. (Included among unapproved herbs by German Commission E.)
The petals contain cyanidine derivatives. An alkaloid rhoeadine is present in leaves and flowers (0.031%), unripe capsules (0.035%) and in rootsFamily: Papaveraceae.Habitat: Native to Asia; now grown in Uttar Pradesh, Punjab, Rajasthan and Madhya Pradesh.
English: Opium Poppy.Ayurvedic: Ahiphena, Aaphuuka. Post-daanaa (seed).Unani: Afyum. Tukhm-e- khashkhaash (seed).Siddha/Tamil: Kasakasa (seeds).Action: Opium is obsolete as a drug. Narcotic, sedative, hypnotic, analgesic, sudorific, anodyne, antispasmodic. Crushed poppyheads were in use as a topical poultice for crippling pain in terminal diseases. Poppy seed—nutritive, demulcent, emollient, spasmolytic, devoid of narcotic properties. Specific against obstinate constipation, also used in catarrh of the bladder. Poppy seed oil is also free from narcotic properties. Used against diarrhoea, dysentery and scalds.
Opium contains isoquinoline alkaloids; the major one is morphine with narcotine, codeine, papaverine and thebaine. Poppy seeds, used in Indian medicine, do not contain alkaloids. The seeds contain thiamine 420, riboflavin 49, folic acid 30, pantothenic acid 2667 and niacin 1877 mcg/100 g. The seed oil (from Turkey) contains gamma-tocopherol 220, alpha-toco- pherol 40 and beta-tocopherol 20 mcg/ 100 g. Some low-molecular proteins (15% of total protein) have been isolated, along with cysteine, glutamic acid and arginine. The seeds yield a fatty oil (45%) containing palmitic, stearic, oleic, linoleic and linolenic acids.The extract of seeds showed highly significant antisecretory (antidiarr- hoeal activity) against E. coli entero- toxin-induced secretory responses in experimental animals.The triglycerides isolated from seeds showed anti-tumour activity against Ehrlichs ascites in mice.The aqueous extract of seeds showed marked hypoglycaemic activity when administered to glucose-loaded and al- loxan diabetic rats.The seeds were found to increase the activity of carcinogen detoxifying enzyme, glutathione-S-transferase by more than 78% in the stomach, liver and oesophagus in mice.Following Papaver sp. are found in India:P. argemone Linn. (indigenous to the Mediterranean region; commonly grown in gardens in India) contains 0.15% of alkaloids including rhoeadine, protopine, and anthocyanins. Petals are sudorific.P dubium Linn. (North-western Himalaya form Kashmir to Garhwal; as a winter weed in North Indian plains) contains rhoeagenine as the principal alkaloid, besides rhoeadine, protopine. Petals contain cyanidin B and pelargonidin C. Petals are sudorific.P. hybridum Linn. (gardens of Punjab and Uttar Pradesh) is diaphoretic (petals). Plant latex contains alkaloids including berberine, coptisine, pahybrine, papaverrubines A, B, D and E and sanguinarine. Plant also gave glaucine and glucamine.P. nudicaule Linn. (Gulmarg, Kashmir, at altitudes of 3,300-3,600 m), known as Iceland Poppy, gave alkaloids including papaverrubines B and D; leave gave cyanogenic glycosides including dhurrin and triglochinin. The flower and fruit are mild diaphoretic.P. orientale Linn. (indigenous to Mediterranean region; grown in Indian gardens), known as Oriental Poppy, contains 0.16% of alkaloids including thebaine, isothebane, protopine, glaucidine and oripavine. Latex from poppy capsule is narcotic.... papaver somniferumHabitat: 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: Uttar Pradesh, Madhya Pradesh, Rajasthan, Orissa, Gujarat, Andhra Pradesh, Tamil Nadu, and Maharashtra.
English: Sesame, Gingelly.Ayurvedic: Tila, Snehphala.Unani: Kunjad, Til.Siddha: Ellu (seed), Nallennai (oil).Action: Seeds—an important source of protein; also rich in thiamine and niacine. Nourishing, lactagogue, diuretic, laxative, emollient. Powdered seeds—given internally in amenorrhoea and dysmenorrhoea. (Black seeds are preferred in Indian medicine.) Paste is applied to burns, scalds, piles. Leaves—used in affections of kidney and bladder. Bland mucilage is used in infantile diarrhoea, dysentery, catarrh and bladder troubles, acute cystitis and strangury.
Non-saponifiable fraction of the seed oil gave sterols, a lignans, sesamin and a nitrolactone, sesamolin. Sesamin and sesamolin are not found in any other vegetable oil. Sesamin is present in a concentration of 0.5 to 1.0%. The oil from the white seeds from West Bengal and Assam is reported to contain about 2.5% sesamin. Sesamol, a phenolic antioxidant, is present in traces.The leaves gave a flavonoid, pedalin. Pinoresinol has also been reported from the plant.The seed contains thiamine, niacin, riboflavin, nicotinic acid, pantothenic acid, folic acid, biotin, pyridoxine, in- ositol, choline, p-aminobenzoic acid, ascorbic acid, vitamin A, alpha-and beta-tocopherol. Sugars present are glucose, surcose, galactose, planteose, raffinose. Fatty acid in the seed are myristic, palmitic, stearic, arachidic, hexadecenoic, oleic, linoleic and lig- noceric.Basic aroma compounds of the roasted seeds consisted of mainly dimethyl thiazole and substituted pyrozines.Dosage: Seed—5-10 g powder. (API, Vol. IV.)... sesamum indicumHabitat: Peninsular India, and from Yamuna eastwards; also grown in South India.
Siddha/Tamil: Karu Karunai Kizhangu, Karunai Kizhangu.Action: Tuber—applied as poultice on scirrhous tumours (fresh tuber is very acrid and a powerful stimulant). Eaten with bananas, the tubers relax the bowels and provide relief in haemorrhoids (tubers become innocuous on heating or drying).
The tubers contain carotene, folic acid, niacin, thiamine, sterols and beta- sitosterol.... typhonium trilobatumCauses. Diet too rich in fats, inability to digest fats. May be associated with diabetes, starvation wasting diseases and liverish attacks; when followed by coma, situation is serious.
Symptoms. Physical weakness, pallor, lethargy, acid stools, constant yawning, constipation, diarrhoea – in severe cases, jaundice. A liver tonic would be an ingredient of a prescription (Barberry, Balmony, Dandelion, Mulberry, Wahoo).
A reduced alkalinity of the blood allows acidosis to take over. Symptoms of diabetic coma when due to salt deficiency profoundly affects the chemistry of the blood.
Alternatives. Teas: Agrimony, Balm (lemon), Bogbean, Boldo, Centuary, Chamomile, Cleavers, Dandelion, Fumitory, Hyssop, Meadowsweet, Motherwort, Wormwood.
Tea. Formula: equal parts, Balm, Chamomile and Dandelion. 1 heaped teaspoon to each cup boiling water, infuse 10 minutes; dose – 1 cup thrice daily.
Tablets/capsules. Seaweed and Sarsaparilla, Blue Flag, Goldenseal, Wild Yam, Yellow Dock.
Potter’s Acidosis tablets: Anise oil, Caraway oil, Cinnamon, Meadowsweet, Rhubarb, Medicinal Charcoal.
Formula. Equal parts: Dandelion, Blue Flag, Meadowsweet. Mix. Dose: Powders: 500mg; Liquid extracts: 30-60 drops; Tinctures: 1-2 teaspoons thrice daily.
Goldenseal tincture: 1-2ml thrice daily.
Diet. Vigorous cutback in food-fats, especially dairy products. Readily assimilable form of carbohydrate (honey), replenishing stores in the liver without working that organ too hard. Restore body chemistry. Kelp instead of salt. Powdered skimmed milk, yoghurt, plantmilk made from Soya bean. Pectin foods: raw apples help solidify the stool. Bananas, carrots, carob flour products. Vitamin B complex, B6, Folic ac., Niacin, Pantothenic acid. See: CAROB BEAN. ... acidosis
The patient lives in an unreal world in which relatives have no sense of belonging. A loving gentle wife they once knew is no longer aware of their presence. Simple tasks, such as switching on an electrical appliance are fudged. There is distressing memory loss, inability to think and learn, speech disturbance – death of the mind. Damage by free radicals implicated.
Symptoms: Confusion, restlessness, tremor. Finally: loss of control of body functions and bone loss.
A striking similarity exists between the disease and aluminium toxicity. Aluminium causes the brain to become more permeable to that metal and other nerve-toxins. (Tulane University School of Medicine, New Orleans). High levels of aluminium are found concentrated in the neurofibrillary tangles of the brain in Alzheimer’s disease. Entry into the body is by processed foods, cookware, (pots and pans) and drugs (antacids).
“Reduction of aluminium levels from dietary and medicinal sources has led to a decline in the incidence of dementia.” (The Lancet, Nov 26, 1983).
“Those who smoke more than one packet of cigarettes a day are 4.5 times more likely to develop Alzheimer’s disease than non-smokers.” (Stuart Shalat, epidemiologist, Harvard University).
Researchers from the University of Washington, Seattle, USA, claim to have found a link between the disease and head injuries with damage to the blood/brain barrier.
Also said to be associated with Down’s syndrome, thyroid disease and immune dysfunction. Other contributory factors are believed to be exposure to mercury from dental amalgam fillings. Animal studies show Ginkgo to increase local blood flow of the brain and to improve peripheral circulation. Alternatives. Teas: Alfalfa, Agrimony, Lemon Balm, Basil, Chaparral, Ginkgo, Chamomile, Coriander (crushed seeds), Ginseng, Holy Thistle, Gotu Kola, Horsetail, Rosemary, Liquorice root (shredded), Red Clover flowers, Skullcap, Ladies Slipper.
Tea. Formula. Combine, equal parts: German Chamomile, Ginkgo, Lemon Balm. 1 heaped teaspoon to cup boiling water; infuse 5-15 minutes. 1 cup freely.
Decoction. Equal parts: Black Cohosh, Blue Flag root, Hawthorn berries. 1 teaspoon in each cupful water; bring to boil and simmer 20 minutes. Dose: half-1 cup thrice daily.
Powders. Formula. Hawthorn 1; Ginkgo 1; Ginger half; Fringe Tree half. Add pinch Cayenne pepper. 500mg (two 00 capsules or one-third teaspoon) thrice daily.
Liquid extracts. Formula. Hawthorn 1; Ephedra half; Ginkgo 1. Dose: 30-60 drops, thrice daily, before meals.
Topical. Paint forehead and nape of neck with Tincture Arnica.
Diet: 2 day fluid-only fast once monthly for 6 months. Low fat, high fibre, lecithin. Lacto-vegetarian. Low salt.
Supplements. Vitamin B-complex, B6, B12, Folic acid, A, C, E, Zinc. Research has shown that elderly patients at high risk of developing dementia have lower levels of Vitamins A, E and the carotenes. Zinc and Vitamin B12 are both vital cofactors for brain enzymes.
Alzheimer’s Disease linked with zinc. Zinc is believed to halt cerebral damage. Senile plaques in the brain produce amyloid, damaging the blood-brain barrier. Toxic metals then cross into the brain, displacing zinc. This then produces abnormal tissue. (Alzheimer Disease and Associated Disorders, researchers, University of Geneva).
Japanese study. Combination of coenzyme Q10, Vitamin B6 and iron. Showed improved mental function. Abram Hoffer MD, PhD. Niacin 500mg tid, Vitamin C 500mg tid, Folic acid 5mg daily, Aspirin 300mg daily, Ginkgo herb 40mg daily. (International Journal of Alternative and Complementary Medicine, Feb 1994 p11)
Alzheimer’s Disease Society. 2nd Floor, Gordon House, 10 Greencoat Place, London SW1P 1PH, UK. Offers support to families and carers through membership. Practical help and information. Send SAE. ... alzheimer’s disease
Elecampane (Inula) has a direct effect on TB bacilli, controlling night sweats and localising the disease. Agents yielding salicylates (mild analgesics) Meadowsweet, White Willow, etc are of value. Echinacea increases phagocytic power of the leucocytes and may normalise percentage count of neutraphiles. To meet individual needs, it will be necessary to vary treatment many times during the course of the disease.
Alternatives. Echinacea, Elecampane, Balm of Gilead buds (Hyde), Gotu Kola, Comfrey root, Iceland Moss. Rupturewort promotes elasticity of lung tissue.
Decoction. Equal parts: Iceland Moss, Comfrey root, Elecampane root, Liquorice. Mix. 1oz to 1 pint water gently simmered 20 minutes in a covered vessel. Dose: Half a cup thrice daily.
Alternative formulae:– Powders. White Willow 2; Comfrey 1; Echinacea 1; Ginger quarter. Mix. Dose: 750mg (three 00 capsules or half a teaspoon) thrice daily.
Tinctures. White Willow 2; Echinacea 1; Blue Cohosh half; White Poplar half; Tincture Capsicum quarter. Mix. 1 teaspoon thrice daily before meals.
Tincture Krameria (Rhatany root), Dose: 30-60 drops in water thrice daily.
Fenugreek seed tea.
Comfrey. Potential benefit of Comfrey root outweighs risk.
Topical. Compresses: Mullein leaves, Lobelia, Comfrey root or Fenugreek. Evening Primrose oil. No massage to affected joints.
Diet. Low carbohydrate. Oily fish.
Supplements. Vitamins A, B6, B12, D, Niacin, Calcium, Iron, Phosphorus.
General. Tuberculosis is a notifiable disease for which specific medical treatment is available. Failure to comply may expose a practitioner to a charge of negligence. ... arthritis – tuberculous
Treatment. An eliminative group of herbs include: expectorants, diuretics, lymphatics and alteratives to promote chemical breakdown and expulsion of the body’s waste cell products.
Cleansing teas: Gotu Kola, Bogbean, Ginseng, Nettles, Alfalfa. Or, decoctions: Dandelion root (or Dandelion coffee), Burdock root, Yellow Dock root.
Tablets/capsules. Echinacea, Blue Flag root, Goldenseal, Ginseng, Poke root, Seaweed and Sarsaparilla, Garlic, “Natural Herb Tablet”.
Powders, Liquid Extracts, Tinctures. Combine: Echinacea 2; Goldenseal 1; Myrrh quarter. Doses. Powders: Quarter of a teaspoon. Liquid extracts: 30-60 drops. Tinctures: 1-2 teaspoons. In water or honey thrice daily.
Enema: Chamomile.
Saunas and sweat-promoting exercises; epsom salts bath.
Diet. Regular raw food days. Garlic, Onions, Watercress. Low fat, low salt, high fibre. Drink distilled water. Three-day fast once monthly.
Supplements. Vitamin B-complex, Vitamin C 1g thrice daily, niacin, sulphur, zinc.
Auto-toxaemia does not refer to the toxaemia of pregnancy, known as eclampsia, for which a different group of herbs is relevant.
Removal of dental amalgam fillings is believed to assist recovery.
Note: Toxaemia may be caused by the action of toxic molecular fragments known as “free-radicals” which corrode cell membranes and kill cells. See: FREE-RADICALS. ... auto-toxaemia
Pain in upper spine and right shoulder: investigate for gallstones. Thousands suffer chronic back pain because of an enzyme defect in the blood. Such defect is the cause of an inability to clear fibrin, a protein which repairs damaged tissue.
Alternatives:– “Whole in One” Tea. Mix, equal parts: Hops, Valerian, Buchu, 1-2 teaspoons to each cup boiling water: infuse 15 minutes; 1 cup 2-3 times daily. Pinch Cayenne pepper enhances action. Decoction. Mix, equal parts: Valerian, Juniper, Black Cohosh. 2 teaspoons to each cup water simmered gently 20 minutes; half cup 2-3 times daily.
Powders. To alleviate low backache accompanying fluid retention. Dandelion leaf 60. Uva Ursi 15. Couch Grass 15. Buchu 10. Dose: half a teaspoon after meals thrice daily: children over 12 years. Tablets/capsules. Prickly Ash bark, Devil’s Claw, Juniper.
Tinctures. Mix, Juniper 2; Black Cohosh 1; Guaiacum quarter. 15-60 drops 2-3 times daily.
Topical. Analgesic cream, Olbas oil, Golden Fire, Stiff Neck Salve, Epsom salts soaks. Aromatherapy: mix essential oils, Rosemary 1 drop, Juniper 1 drop, Thyme 2 drops: add to 2 teaspoons Almond oil. After massage, wrap affected area with damp hot towel.
Diet. High fibre, low salt, low fat, Dandelion coffee.
Supplements. Vitamin B-complex, Niacin, Vitamins C, E. Dolomite. Evening Primrose oil capsules. Two Garlic capsules at night. Chiropractic. Osteopathy. ... backache
Bad breath is often indicative of toxaemia or defective elimination via liver, kidneys and skin which should be the focus of treatment. Palliatives such as Papaya fruit (or tablets), Peppermint or Chlorophyll may not reach the heart of the trouble which could demand deeper-acting agents.
Liver disorders (Blue Flag root); hyperacidity (Meadowsweet); excessive smoking and alcohol (Wormwood); bad teeth and septic tonsils (Poke root); diverticulitis (Fenugreek seeds); gastro-intestinal catarrh (Senna, Agrimony, Avens); smell of acetone as of diabetes (Goat’s Rue); constipation (Senna, Psyllium seed).
May be necessary for serious ear, nose and throat problems to be resolved by surgery. For blockage of respiratory channels, Olbas oil, Tea Tree oil or Garlic drops relieve congestion. Many cases have chronic gingivitis and arise from dental problems improved by 1 part Tea Tree oil to 20 parts water used as a spray. Alfalfa sprouts have a sweetening effect upon the breath. Chew Parsley or Peppermint. Alternatives. Teas. Dill seeds, Fennel seeds, Sage, Nettles, Mint, Liquorice root, Alfalfa, Wormwood. Dandelion (coffee). Parsley.
Tablets/capsules. Blue Flag root, Goldenseal, Echinacea. Wild Yam. Chlorophyll. Calamus.
Powders. Mix, parts: Blue Flag root 1; Myrrh half; Liquorice half. Dose: 250mg (one 00 capsule or one- sixth teaspoon) thrice daily before meals.
Gargle. 5 drops Tincture Myrrh to glass water, frequently.
Diet. Lacto-vegetarian. Lemon juice.
Supplements. Vitamins A, B-complex, B6, Niacin, C (500mg). ... bad breath
Constipation is usually due to an underlying condition which requires primary treatment: i.e. anaemia.
The habit of taking purgatives lessens ability of the bowel to do its work. Gentler-acting remedies are advised: Isphagula (Psyllium seeds, light). In prescriptions, it is good practice to include a remedy for the liver (Barberry, Wahoo) and the digestive system (Dandelion, Liquorice). For constipation of pregnancy – see PREGNANCY.
Alternatives. Senna. 1-2 teaspoons leaves or 5-7 pods to cup cold water left to stand overnight. Combined tea. Equal parts: Senna leaves, Chamomile flowers, Fennel seeds. 1-2 teaspoons to each cup boiling water; infuse 15 minutes. 1 cup, evening.
Psyllium seeds (Ispaghula, pale) 1, 2, 3 or more teaspoons aided down with sips of water, morning or evening.
Decoctions. Any of the following: Black root, Blue Flag, Buckthorn, Cascara sag, Dandelion root, Turkey Rhubarb, Wahoo, Yellow Dock.
Tablets/capsules. Dandelion. Calamus. Blue Flag. Seaweed and Sarsaparilla. Turkey Rhubarb. Damiana. Senokot.
“Natural Herb Tablet”: Holy Thistle 60mg; Aloes BP 50mg; Fennel powder BPC 15mg; Myrrh powder BPC 15mg; Extract Skullcap 10mg; Powdered Valerian BPC 30mg; Powdered Lime flowers BPC 1949 30mg. Two or more tablets as necessary. Variations of this formula are on sale throughout Europe and the UK.
Powders. Combinations. Alternatives. (1) Turkey Rhubarb, with trace Cayenne. Use powder, or rubbed Rhubarb root with aid of kitchen grater.
(2) Equal parts: Barberry, Liquorice, Senna pods.
(3) Turkey Rhubarb 6; Slippery Elm 1; Liquorice 1. (4) Senna 70; Buckthorn 5; Fennel 10; Mate 5; Elder 5; Psyllium (pale) 5. Dose: 500-750mg (2-3 00 capsules or one-third-half a teaspoon) once or twice daily, as necessary.
Tinctures. Formulae: (1) Turkey Rhubarb, with trace of Capsicum. (2) Dandelion 2; Cascara sag, 2; Barberry 2; Liquorice 1; Tincture Ginger half. Half-2 teaspoons in hot water, evening.
Standard sales. A large number of preparations are on sale including Potter’s “Lion Cleansing Herbs”, Monastery herbs, Priory herbs. Fybogel Orange to increase bulk in colon. Regulan, for high fibre regimen. Enema or gravity douche: half an ounce Chamomile flowers to 2 pints boiling water allowed to cool. Inject warm; repeat twice weekly until normal function is established.
Diet. Milk-free diet often curative. Teaspoon powdered Agar Agar with meals once or twice daily. Prunes soaked overnight. Yoghurt. Crude black molasses. Increase fibre-foods. Dandelion coffee.
Hay Diet. Impressive results reported.
Supplementation. Cod Liver oil.
Vitamins: A. B-complex, Thiamine, Niacin, C. P (bioflavonoids). Minerals: Calcium. Potassium. Zinc. ... constipation
Liver causation: Dandelion (Coffee), Wild Yam, Goldenseal.
In the elderly: Skullcap, Sage.
With restlessness: Lemon balm, Californian Poppy.
With palpitations: Hawthorn, Motherwort.
From abuse of coffee: German Chamomile.
Unable to relax: Passion Flower.
Epileptic: Mistletoe. Vervain.
Parkinsonian: St John’s Wort, broad beans.
To correct hormone imbalance: Helonias, Raspberry leaves.
Pre-menstrual tension: Evening Primrose, St John’s Wort, Rosemary.
With painful menstruation: Black Cohosh.
Associated with glaucoma: Rutin tea.
The hidden alcoholic: Ginseng.
Pregnant depressive: Raspberry leaves.
Obese depressive: Cider vinegar.
Enuresis schoolchild: Liquorice.
With swollen prostate gland: Pulsatilla.
In heart cases, and to counter side effects of beta blockers: Hawthorn, Lily of the Valley.
Drug-induced: St John’s Wort, Californian Poppy, Ginseng.
General anti-depressives: Lemon balm, Celery, Chamomile, Borage, Ginkgo, Damiana, Kola, Mistletoe, Mugwort, Oats, Rosemary, Skullcap, Southernwood, Valerian, Vervain, Wormwood, St John’s Wort, Peppermint.
BHP (1983) combination: Kola nuts, Skullcap, Oats, Damiana.
Evening Primrose: 4 × 500mg capsules daily.
Temporary depression from physical and mental exhaustion: Life Drops (see entry). Pinch of Cayenne in cup of tea.
Old men. Low cholesterol levels are linked to depression among older men.
Practitioner: Persistent depression from shock: Tincture Arnica, 2-5 drops in water, thrice daily.
(Practice among German physicians.)
Aromatherapy. Inhalant: any one oil: Rose, Tangerine, Geranium.
Diet. Low caffeine. Oats: good for depression (oatmeal porridge, oatcakes, etc). Spinach for iron and calcium.
Supplementation. Vitamins: B-complex, B6, B12, C. Thiamine, Niacin. Minerals: Dolomite, Iron, Chromium, Iodine, Zinc.
Note: Depression may trigger mechanisms that introduce chronic disease by lowering immune response, hence need for conscientious patient compliance. ... depression
Of Value. Agrimony, Balm, Balmony, Boldo, Calamus, Caraway, Cardamom, Catnep, Cayenne, Centuary, Cinnamon, Condurango (tumour), Dandelion, Dill, Fennel, Galangal, Gentian, Ginger, Hops (nervous stomach), Peppermint, Quassia, Thyme, Wild Yam, Wormwood, German Chamomile.
Herbal mucilages protect walls of the digestive tract from erosion by strong acid secretions: Slippery Elm, Marshmallow root, Iceland Moss, Irish Moss. One of these may be combined with any of the above, as appropriate to the individual case. A simple combination is Meadowsweet and Marshmallow root (equal parts).
Alte rnative s. Teas. (1) Formula. Equal parts: Agrimony, Chamomile, Dandelion. (2) Formula. Meadowsweet 2; Balm 2; Hops 1. Prepare: 1-2 teaspoons to each cup boiling water, infuse 5-10 minutes. Half-1 cup freely.
Decoction. Gentian root (shredded): 1 teaspoon to each cup cold water, steep overnight. Half-1 cup on rising. For weak digestion.
Acid insufficiency (especially in the elderly): 2 teaspoons Cider Vinegar in glass water; drink freely. Tablets/capsules. Dandelion, Goldenseal, Papaya, Slippery Elm, Chamomile, Meadowsweet.
Powders. Formula. Dandelion 2; Gentian 1; Ginger quarter. Dose: 750mg (three 00 capsules or half a teaspoon) thrice daily.
Liquid extracts. Combine equal parts: Chamomile, Meadowsweet, Marshmallow. One to two 5ml teaspoons thrice daily.
Tincture. Tincture Cardamom Compound BP (1973) Dose: 15-60 drops (2-4ml) in water thrice daily. Aloe Vera. Juice from crushed leaves (1-2 tablespoons).
Papaya. To assist protein digestion: leaf tea, fresh juice, or papain in tablet form.
David Hoffman. “For all kinds of infants indigestion, Balm herb acts like a charm. Two teaspoons of the herb, finely cut, is placed in a teacup, filling with boiling water. When cool, give hourly, one or two teaspoons to the very young and half to one cup to the over-sevens.”
Dr A. Vogel. To strengthen stomach, increase appetite, and stimulate bile flow: Cola nut 16 per cent, Peruvian bark 16 per cent, Frankincense 4.5 per cent, Myrrh 4.5 per cent, Sweet Myrtle 16 per cent, Yellow Gentian 10 per cent, Bitter Orange 16 per cent. Dose: 10-15 drops.
Banana Cure. The banana is a traditional treatment for gastric ulcer in India. Research has shown how three quarters of a treatment group on powdered banana had complete or partial relief of pain. The banana could be a useful early therapy before beginning more expensive forms of treatment. (All India Institute, Delhi)
Diet. The Hay diet. Slippery Elm gruel. Honey.
Supplements. Vitamins B-complex, B1, B6, Folic acid, Niacin.
Note: German Chamomile is the most widely used for simple dyspepsia; Roman Chamomile being important as an anti-inflammatory where dyspepsia is accompanied by feverish conditions. ... dyspepsia
Alternatives. Teas: German Chamomile, Oats, Skullcap, Valerian, Gotu Kola. Tablets. Devil’s Claw, Ginseng, Pulsatilla, Mistletoe, Motherwort, Valerian. Gotu Kola: used extensively in traditional Indian medicine for mental ailments. Diet. Protein, Salt-free. Lacto-vegetarian.
Vitamins. B-complex, B1; B6; B12; Niacin, Folic Acid. C, E, F. Minerals. Dolomite. Zinc. ... emotional illness
Cause: mostly staphylococcal or streptococcal.
Key agent: Thuja.
Alternatives. Blue Flag root, Burdock root, Clivers, Garlic, Poke root, Red Clover flower, Yellow Dock root, Echinacea root. Devil’s Claw, Guaiacum resin, Sarsaparilla.
Decoction. Burdock and Sarsaparilla; equal parts. Mix. 1oz to 1 pint water gently simmered 20 minutes. Half-1 cup thrice daily.
Powders. Combine equal parts, Echinacea and Garlic. 500mg or one-third teaspoon in water or honey, thrice daily.
Practitioner. Tinctures: Guaiacum BPC (1949) 0.5ml; Rheum Palmatum BPC (1934) 5ml; Thuja 0.5ml; Trifolium pratense BHP (1983) 5ml; Arctium lappa BHP (1983) 5ml; Rumex Crispus BHP (1983) 5ml. Aqua et 100ml. Sig: 5ml (3i) tds Aq. cal. pc.
Topical. 10 drops Tea Tree oil in eggcup Almond, Safflower or Sunflower oil. Evening Primrose oil. Aloe Vera gel.
Diet. See: DIET – SKIN DISEASES.
Vitamins. A. B-complex, B2, B6, D, F, Biotin, Niacin, Zinc.
Note: There is a form which is part of the constitutional disease resulting from gonorrhoea which presents with dry soft spongy cauliflower warts. See: GONORRHOEA. ... folliculitis
To strengthen vascular system. Tea. Equal parts: Horsetail, Nettles, Mullein. 1-2 teaspoons to each cup boiling water; infuse 15 minutes. One cup once or twice daily.
Topical. For bleeding of skin: Witch Hazel (distilled extract). Marigold tincture, cream, etc.
Diet. High calcium and phosphorus diet. Low salt. An article in a scientific journal describes how one sufferer arrested attacks with handful of unsalted peanuts.
Supplementation. Niacin, Vitamin C, Calcium, Zinc.
See: HAEMOSTATICS.
Treatment by a general medical practitioner or hospital specialist. ... haemophilia
Causes: considerable evidence implicates side-effects of sugar, caffeine, mercurials and other mineral salts that find their way into the body in food additives, dental fillings, etc. Other related factors: exposure to television radiation, fluorescent lighting, environmental toxins, stress, genetic. Studies show a lack of zinc to be a factor.
Symptoms. Always thirsty yet urine is highly concentrated, revealing a deficiency of essential fatty acids (for which Evening Primrose is indicated). Impulsive disposition, nasal congestion, pallor, dark circles under eyes. Insomnia. Difficulty concentrating, clumsiness, low tolerance to failure.
Alternatives. Since an individual’s chemistry is unique, it may be necessary to experiment with one or two agents before concentrating on ones more effective.
To normalise motor activity: Passion flower, St John’s Wort, Xia ku cao (Chinese).
Tea. Formula. Equal parts: Passion flower, Skullcap, Valerian. Mix. 1-2 teaspoons to each cup water brought to boil and simmered one minute. Infuse 15 minutes. Dose: half-1 cup thrice daily.
Powders, liquid extracts, tinctures. Formula: Valerian 1; Hops (Lupulin) 1; Wild Lettuce 2. Dose: Powders, 500mg (two 00 capsules or one-third teaspoon). Liquid Extracts, 30-60 drops. Tinctures, 1-2 teaspoons, thrice daily.
Evening Primrose oil capsules. One 500mg capsule morning and evening.
Diet. Wholefoods, raw-food days, reformed dietary pattern.
Aromatherapy. Oil of Lavender.
Supplementation. Daily: Vitamin B-complex; Vitamin C 500mg; Vitamin B6 50mg; Vitamin E 500iu; Niacin; Magnesium, Zinc. ... hyperactivity
Causes: these are many and varied, including low blood glucose levels, excessive tea, coffee, Cola or other stimulants, cold, heat, cough, anxiety, depression. Sleep tends to decline with age, and is a cause of restless leg syndrome.
Alternatives. Transient insomnia: Roman Chamomile, Betony, Cowslip flowers, Hops, Balm, Passion flower, Skullcap, Vervain, Valerian. Ginseng. Lime flowers.
Chronic insomnia: Jamaica Dogwood, Ladyslipper, Valerian. Wild Lettuce, Mistletoe, Californian Poppy.
Tea. Any one of the above. Teas, medicines, etc may be sweetened with honey.
Maria Treben tea. Combine parts: Cowslip flowers 10; Lavender 5; St John’s Wort 2; Hops 3; Valerian 1. 1 heaped teaspoon to cup boiling water; infuse 3 minutes. Sip, warm, before sleep.
Dr A. Vogel. (Dormeason) sleeping drops; parts: Balm 40; Oats 38; Passion flower 10; Hops 9; Valerian 2; Hop grains (lupulin) 1. Dose: 10-15 drops.
Insomnia from wind. Tea: Equal parts, Lime flowers, Passion flower, Spearmint. 1 heaped teaspoon to each cup boiling water: infuse 15 minutes. Half-1 cup freely.
Tablets. Motherwort formula. Pulverised Passiflora BHP (1983) 90mg, Pulverised Extract Motherwort 4:1 50mg, Pulverised Extract Lime flowers 3:1 67mg. (Gerard House)
Lobelia: 2 tablets at bedtime.
Tinctures. Formula. Equal parts: Passion flower, Valerian, Jamaica Dogwood. 1 teaspoon in warm water at bedtime, and again for restlessness during the night. OR:– Skullcap. 1:1 in 25 per cent alcohol. 15-60 drops in water at bedtime.
Tincture. 1oz Passion flower herb steeped in 1 pint white wine 14 days. Shake daily. Filter. Dose: 1 wineglassful when necessary. On failure to sleep, repeat after half hour of dose.
Aromatherapy. Hot bath to which 10 drops oil of Lavender is added.
Insomnia from pain: Jamaica Dogwood.
Insomnia from nervous excitability: Chamomile, Vervain, Valerian.
Practitioner: desperate cases: equal parts Tinctures Gelsemium and Valerian. 10 drops hour before retiring.
Diet. Breakfast porridge oats. Avoid caffeine-containing drinks: tea, coffee, cola, cocoa and heavy meals in the evening. Honey drink at bedtime: 2 teaspoons honey in hot milk.
Supplementation: Vitamins, B-complex, B6, B12, Niacin, C, D. Calcium.
Complementary: Hot bath.
Notes. No caffeine drinks at bedtime. Deep-breathing exercises. Ensure bedroom is not too hot or cold. Keep regular hours for sleeping periods. A quiet room and a warm bed. If after one week sleep is still absent, a practitioner should be consulted. ... insomnia
Causes: referred pain from a disordered abdominal organ, displacement of pelvis, lumbosacral spine, slipped disc and lumbar spondylosis. See: LUMBAR INTERVERTEBRAL DISC PROLAPSE.
Paget’s disease or lumbago not associated with sciatica (radiating pain down the back of the leg via the sciatic nerve).
Symptoms. Local tenderness, reduced range of movement, muscle spasm. Usually better by rest; worse by movement.
Differential diagnosis: exclude other pelvic disorders such as structural bony displacements, infection from other organs, carcinoma of the womb or prostate gland. Pain in the small of the back may indicate kidney disease or stone. See: KIDNEY DISEASE, GYNAECOLOGICAL PROBLEMS.
Frequent causes: varicosities of the womb and pelvis. These are identical to varicose veins elsewhere, venous circulation being congested. Pressure on a vein from the ovaries may manifest as lumbago – treatment is the same as for varicose veins.
Root cause of the pain should be traced where possible. As most cases of backache defy accurate diagnosis the following general treatments are recommended. For more specific treatments, reference should be made to the various subdivisions of rheumatic disorders. See: RHEUMATIC AND ARTHRITIC DISORDERS, ANKYLOSING SPONDYLITIS, etc.
Alternatives. Barberry (commended by Dr Finlay Ellingwood), Black Cohosh, Bogbean, Buchu, Burdock, Celery, Devil’s Claw, Horsetail, St John’s Wort (tenderness of spine to the touch), White Willow, Wild Yam (muscle spasm).
Celery tea. Barberry tea. See entries.
Decoction. Formula. White Willow 3; Wild Yam 2; Juniper half; Valerian half. Prepare: 3 heaped 5ml teaspoons to 1 pint (500ml) water; simmer gently 15-20 minutes. Dose: 1 wineglassful (100ml or 3fl oz) thrice daily.
Tablets/capsules. Black Cohosh, Celery, Devil’s Claw, Wild Yam, Ligvites.
Formula. Devil’s Claw 2; Black Cohosh 1; Valerian 1; Juniper half. Mix. Dose: Powders: 500mg (two 00 capsules or one-third teaspoon). Liquid extracts: 1 teaspoon. Tinctures: 2 teaspoons. Action is enhanced where dose is taken in cup Dandelion coffee, otherwise a little water.
Practitioner. Tincture Black Cohosh 4; Tincture Arnica 1. Mix. Dose: 10-20 drops, thrice daily. Black Cohosh and Arnica are two of the most positive synergists known to scientific herbalism. Both are specific for striped muscle tissue. Common disorders of the voluntary muscles quickly respond. (James A. Cannon MD, Pickens, SC, USA)
Practitioner: alternative. Tincture Gelsemium. 10 drops to 100ml water; dose, 1 teaspoon every 2 hours. Topical. Castor oil pack at night. Warm fomentations of Lobelia and Hops. Warm potato poultice. Cayenne salve. Camphorated, Jojoba or Evening Primrose oil. Lotion: equal parts tinctures: Lobelia, Ragwort and St John’s Wort; mix: 10-20 drops on cotton wool or suitable material and applied to affected area. Arnica lotion. Wintergreen.
Chiropractic technique. Ice and low back pain. Patient lies on his stomach with two pillows under abdomen, the low back in an arched position. Apply ice-bag or packet of peas from the freezer on top of lumbar area; pillow on top to hold ice firm. Patient not to lie or sit on ice-pack.
Diet. Oily fish.
Supplements. Daily. Vitamin B-complex, Vitamin C (500mg); Vitamin D 500iu; Vitamin E (400iu). Dolomite. Niacin.
Supportives. Bedrest in acute stage. Diathermy. Spinal support. Relaxation techniques to reduce muscle tension. ... lumbago
Etiology. Obscure; though cases may be traced to auto-toxaemia, Vitamin B deficiency, menstruation, malaria drugs (chloroquine).
Symptoms: dizziness, nausea, vomiting, tinnitus, sound distortions, heavy sweating, loss of hearing; usually in one ear only. Early diagnosis essential for effective treatment. This may mean reference to a department of otolaryngology or otoneurology.
Treatment. Antispasmodics. Nervines. Sometimes a timely diuretic reduces severity – Uva Ursi, Dandelion root, Wild Carrot.
Alternatives. Current European practice: Betony, German Chamomile, Passion flower, Hawthorn, Hops, Feverfew, White Willow.
Tea. Combine, equal parts: Valerian, Wild Carrot, Agrimony. 2 teaspoons to each cup boiling water; infuse 15 minutes. Half-1 cup every 2 hours during attack; thrice daily thereafter.
Decoction. Mistletoe: 2 teaspoons to each cup cold water steeped overnight. Bring to boil. Allow to cool. Half-1 cup, as above.
Tablets/capsules. Feverfew, Mistletoe, Prickly Ash.
Formula. Ginkgo 2; Dandelion 1; Black Cohosh 1. Dose: Liquid Extracts: 1 teaspoon. Tinctures: 2 teaspoons. Powders: 500mg (two 00 capsules or one-third teaspoon). Thrice daily.
Feverfew tincture. See: FEVERFEW.
Dr J. Christopher: inject into ears, at night, few drops oil of Garlic (or contents of Garlic capsule).
Cider vinegar. 2 teaspoons to glass water: as desired.
Aromatherapy. Inhalants: Eucalyptus or Rosemary oils.
Diet: gluten-free, low salt; good responses observed. High fibre. Avoid dairy products and chocolate. Vitamins: B-complex, B1; B2; B6; E; F. Brewer’s yeast, Niacin.
Minerals: Calcium. Magnesium. Phosphorus. Dolomite. ... meniere’s disease
“Half of all migraine patients suffer from anxiety, and one in five experiences depression,” according to a study carried out at Manchester University. (Dr Jennifer Devlen)
Causes: many and varied. Alcohol, excess coffee and caffeine stimulants, gluten food allergies, dairy products, chocolate, citrus fruits. Related to carbohydrate metabolism. May be associated with menstruation or emotional disturbance, nervous or physical fatigue; liver, stomach or kidney disturbance, or The Pill.
Symptoms: temporary blindness, or sight may be only half the visual field. Flashing lights, throbbing headache, loud noises worsen, nausea, vomiting, depression.
Treatment. In the initial (constrictive) stage any of the following simple teas may resolve: German Chamomile, Betony, Skullcap, Wild Thyme, Valerian.
Where the condition has progressed to vasodilation (engorgement of cerebral blood vessels) give any of the following alternatives. Whilst the requirements of each individual case is observed, inclusion of a remedy for stomach and liver may enhance efficacy. Sometimes a timely diuretic to reduce volume of the blood aborts an attack.
Associated with menstrual disorders: Agnus Castus, Evening Primrose oil.
Tea: Formula. (1) Equal parts: Betony, Valerian, Dandelion root. (2) Alfalfa 1; Valerian half; Hops quarter. One heaped teaspoon to each cup boiling water; infuse 15 minutes. Half-1 cup 2-3 times daily. Formula. Skullcap 2; Mistletoe 1; Hops half. Dose: Liquid Extracts: 1-2 teaspoons. Tinctures: 1-3 teaspoons. Powders: 750mg (three 00 capsules or half a teaspoon) 2-3 times daily.
Valerian. German traditional.
Feverfew. 2-3 fresh leaves on bread. Tincture (or essence) 5-10 drops.
Practitioner: Tincture Gelsemium, BPC (1963) 5 drops.
Diet: Fruit juice fast. Oily fish. Hay diet. Salt-free.
Vitamins. A. B-complex, B6, B12, C (up to 1000mg). E, Niacin.
Minerals. Manganese, Calcium, Magnesium, Zinc.
Rose-tinted glasses. Ophthalmology Department, Birmingham University.
Information. British Migraine Association, 178A High Road, West Byfleet, Surrey KT14 7ED. Send SAE. ... migraine
Alternatives. Internal. Prickly Ash bark, Plantain, Mullein, Yarrow, White Willow, Black Cohosh, Guaiacum, Feverfew.
Tablets/capsules. Prickly Ash bark, Black Cohosh, Guaiacum.
Formula. White Willow 2; Black Cohosh 1; Guaiacum quarter; few grains Cayenne or drops Tincture Capsicum. Dose: Liquid Extracts: 1 teaspoon. Tinctures: 2 teaspoons. Powders: 500mg (two 00 capsules or one-third teaspoon). Thrice daily.
Topical. Castor oil packs. Massage oils. Gold Fire ointment, Epsom salt baths.
Supplements. Niacin, B-complex, B6, Kelp, Dolomite, Calcium, Zinc.
See: RHEUMATIC and other relative disorders for specific treatments. ... muscles
Alternatives. Black Cohosh, Cactus, Chamomile, Lady’s Slipper, Ginseng, Hops, Jamaica Dogwood, White Willow, Wild Lettuce, Valerian.
Chamomile tea (mild analgesic).
Tablets/capsules. Any of the above.
Formula. Ginseng 4; Black Cohosh 2; Skullcap 2; Mistletoe 1; Motherwort 1. Dose: Liquid Extracts: 1 teaspoon. Tinctures: 2 teaspoons. Powders: 500mg (two 00 capsules or one-third teaspoon). Thrice daily. Children: see: DOSAGE. Cayenne pepper (Capsicum) sometimes successful.
Topical. Poultice: Chamomile, Hops, Linseed or Bran. Acute cases (cold), chronic cases (hot). Grated or bruised Horseradish root. Evening Primrose oil. Hot Cider vinegar, Tincture Arnica or Hypericum. Aromatherapy. 2 drops each: Juniper, Lavender, Chamomile to 2 teaspoons vegetable oil. Light massage. Diet. High protein. Calcium-rich foods.
Supplements. Vitamin B-complex, B6, B12, Niacin, Magnesium, Dolomite, Zinc.
See: FACIAL and INTERCOSTAL NEURALGIA; DYSMENORRHOEA (neuralgia of the womb). ANTISPASMODICS. ... neuralgia, general
Vitamins can be categorized as fatsoluble or water-soluble.
The fat-soluble vitamins (A, D, E, and K) are absorbed with fats from the intestine into the bloodstream and then stored in fatty tissue (mainly in the liver). Body reserves of some of these vitamins last for several years, so a daily intake is not usually necessary. Deficiency of a fatsoluble vitamin is usually due to a disorder in which intestinal absorption of fats is impaired (see malabsorption) or to a prolonged poor diet.
Vitamin C, B12, and those of the B complex are water-soluble. Vitamin C and B complex vitamins can be stored in the body in only limited amounts and are excreted in the urine if taken in greater amounts than needed. A regular intake is therefore essential to prevent deficiency. However, vitamin B12 is stored in the liver; these stores may last for years.
The role of all the vitamins in the body is not fully understood.
Most vitamins have several important actions on 1 or more body systems, and many are involved in the activities of enzymes.... vitamin
Added to the above are:– muscular rigidity, loss of reflexes, drooling – escape of saliva from the mouth. Muscles of the face are stiff giving a fixed expression, the back presents a bowed posture. The skin is excessively greasy and the patient is unable to express emotional feelings. Loss of blinking. Pin- rolling movement of thumb and forefinger.
Causes: degeneration of groups of nerve cells deep within the brain which causes a lack of neurotransmitting chemical, dopamine. Chemicals such as sulphur used by agriculture, drugs and the food industry are suspected. Researchers have found an increase in the disease in patients born during influenza pandemics.
Treatment. While cure is not possible, a patient may be better able to combat the condition with the help of agents that strengthen the brain and nervous system.
Tea. Equal parts: Valerian, Passion flower, Mistletoe. 1 heaped teaspoon to each cup water; bring to boil; simmer 1 minute; dose: half-1 cup 2-3 times daily.
Gotu Kola tea. (CNS stimulant).
Tablets/capsules. Black Cohosh, Cramp bark, Ginseng, Prickly Ash, Valerian.
Formula. Ginkgo 2; Black Cohosh 1; Motherwort 2; Ginger 1. Mix. Dose. Powders: 500mg (two 00 capsules or one-third teaspoon). Liquid extracts: 1 teaspoon. Tinctures: 1-3 teaspoons in water or honey. Fava Bean Tea.
Case report. Two patients unresponsive to Levodopa treatment reported improvement following meals of fresh broad beans. (Vicia faba) The beans contain levodopa in large amounts. (Parkinson Disease Update Vol 8, No 66, p186, Medical Publications, PO Box 24622-H, Philadelphia, USA) See also: BROAD BEANS. L-DOPA.
Nacuna Pruriens. Appropriate. Essential active constituent: L-dopa. (Medicinal plants and Traditional Medicine in Africa, by Abayomi Sofowora, Pub: John Wiley)
Practitioner. To reduce tremor: Tincture Hyoscyamus BP. To reduce spasm: Tincture Belladonna BP. To arrest drooling: Tincture Stramonium BP.
Diet. It is known that people who work in manganese factories in Chile may develop Parkinson’s disease after the age of 30. Progress of the disease is arrested on leaving the factory. Two items of diet highest in manganese are wheat and liver which should be avoided, carbohydrates in place of wheat taking the form of rice and potatoes.
Supplements. Daily: B-complex, B2, B6, niacin. C 200mg to reduce side-effects of Levodopa. Vitamin E 400iu to possibly reduce rigidity, tremors and loss of balance.
Treatment of severe nerve conditions should be supervised by neurologists and practitioners whose training prepares them to recognise serious illness and to integrate herbal and supplementary intervention safely into the treatment plan.
Antioxidants. Evidence has been advanced showing how nutritional antioxidants, high doses of Vitamin C and E, can retard onset of the disease, delaying the use of Levodopa for an average of 2 and a half years. (Fahn S., High Dose Alpha-tocopherol and ascorbate in Early Parkinson’s Disease – Annals of Neurology, 32-S pp128-132 1992)
For support and advice: The Parkinson’s Disease Society, 22 Upper Woburn Place, London WC1H 0RA, UK. Send SAE. ... parkinson’s disease
Thiamine plays a role in the activities of various enzymes involved in the utilization of carbohydrates and thus in the functioning of nerves, muscles, and the heart. Sources include whole-grain cereals, wholemeal breads, brown rice, pasta, liver, kidney, pork, fish, beans, nuts, and eggs.
Those susceptible to deficiency include elderly people on a poor diet, and people who have hyperthyroidism, malabsorption, or severe alcohol dependence. Deficiency may also occur as a result of severe illness, surgery, or injury.
Mild deficiency may cause tiredness, irritability, and loss of appetite. Severe deficiency may cause abdominal pain, constipation, depression, memory impairment, and beriberi; in alcoholics, it may cause Wernicke–Korsakoff syndrome. Excessive intake is not known to cause harmful effects.
Riboflavin is necessary for the activities of various enzymes involved in the breakdown and utilization of carbohydrates, fats, and proteins; the production of energy in cells; the utilization of other B vitamins; and hormone production by the adrenal glands. Liver, whole grains, milk, eggs, and brewer’s yeast are good sources. People who are susceptible to riboflavin deficiency include those taking phenothiazine antipsychotic drugs, tricyclic antidepressant drugs, or oestrogen-containing oral contraceptives, and those with malabsorption or severe alcohol dependence. Riboflavin deficiency may also occur as a result of serious illness, surgery, or injury.
Prolonged deficiency may cause soreness of the tongue and the corners of the mouth, and eye disorders such as amblyopia and photophobia.
Excessive intake of riboflavin is not known to have any harmful effects.
Niacin plays an essential role in the activities of various enzymes involved in the metabolism of carbohydrates and fats, the functioning of the nervous and digestive systems, the manufacture of sex hormones, and the maintenance of healthy skin. The main dietary sources are liver, lean meat, fish, nuts, and dried beans. Niacin can be made in the body from tryptophan (an amino acid). Most cases of deficiency are due to malabsorption disorders or to severe alcohol dependence. Prolonged niacin deficiency causes pellagra. Excessive intake is not known to cause harmful effects.
Pantothenic acid is essential for the activities of various enzymes involved in the metabolism of carbohydrates and fats, the manufacture of corticosteroids and sex hormones, the utilization of other vitamins, the functioning of the nervous system and adrenal glands, and growth and development. It is present in almost all vegetables, cereals, and animal foods. Deficiency of pantothenic acid usually occurs as a result of malabsorption or alcoholism, but may also occur after severe illness, surgery, or injury. The effects include fatigue, headache, nausea, abdominal pain, numbness and tingling, muscle cramps, and susceptibility to respiratory infections. In severe cases, a peptic ulcer may develop. Excessive intake has no known harmful effects.Pyridoxine aids the activities of various enzymes and hormones involved in the utilization of carbohydrates, fats, and proteins, in the manufacture of red blood cells and antibodies, in the functioning of the digestive and nervous systems, and in the maintenance of healthy skin. Dietary sources are liver, chicken, pork, fish, whole grains, wheatgerm, bananas, potatoes, and dried beans. Pyridoxine is also manufactured by intestinal bacteria. People who are susceptible to pyridoxine deficiency include elderly people who have a poor diet, those with malabsorption or severe alcohol dependence, or those who are taking certain drugs (including penicillamine and isoniazid). Deficiency may cause weakness, irritability, depression, skin disorders, inflammation of the mouth and tongue, anaemia, and, in infants, seizures. In very large amounts, pyridoxine may cause neuritis.
Biotin is essential for the activities of various enzymes involved in the breakdown of fatty acids and carbohydrates and for the excretion of the waste products of protein breakdown. It is present in many foods, especially liver, peanuts, dried beans, egg yolk, mushrooms, bananas, grapefruit, and watermelon. Biotin is also manufactured by bacteria in the intestines. Deficiency may occur during prolonged treatment with antibiotics or sulphonamide drugs. Symptoms are weakness, tiredness, poor appetite, hair loss, depression, inflammation of the tongue, and eczema. Excessive intake has no known harmful effects.
Folic acid is vital for various enzymes involved in the manufacture of nucleic acids and consequently for growth and reproduction, the production of red blood cells, and the functioning of the nervous system. Sources include green vegetables, mushrooms, liver, nuts, dried beans, peas, egg yolk, and wholemeal bread. Mild deficiency is common, but can usually be corrected by increasing dietary intake. More severe deficiency may occur during pregnancy or breastfeeding, in premature or low-birthweight infants, in people undergoing dialysis, in people with certain blood disorders, psoriasis, malabsorption, or alcohol dependence, and in people taking certain drugs. The main effects include anaemia, sores around the mouth, and, in children, poor growth. Folic acid supplements taken just before conception, and for the first 12 weeks of pregnancy, have been shown to reduce the risk of a neural tube defect.... vitamin b complex
Health Encyclopedia