Sunny: From 1 Different Sources
(American) Of the sun; one who is brilliant and cheerful Sunni, Sunney, Sunnie, Sunnea, Sunnye, Sonnenschein
Acacia farnesianaDescription: Acacia is a spreading, usually short tree with spines and alternate compound leaves. Its individual leaflets are small. Its flowers are ball-shaped, bright yellow, and very fragrant. Its bark is a whitish-gray color. Its fruits are dark brown and podlike.Habitat and Distribution: Acacia grows in open, sunny areas. It is found throughout all tropical regions.Note: There are about 500 species of acacia. These plants are especially prevalent in Africa, southern Asia, and Australia, but many species are found in the warmer and drier parts of America.Edible Parts: Its young leaves, flowers, and pods are edible raw or cooked.... acacia
Rubus speciesDescription: These plants have prickly stems (canes) that grow upward, arching back toward the ground. They have alternate, usually compound leaves. Their fruits may be red, black, yellow, or orange.Habitat and Distribution: These plants grow in open, sunny areas at the margin of woods, lakes, streams, and roads throughout temperate regions. There is also an arctic raspberry.Edible Parts: The fruits and peeled young shoots are edible. Flavor varies greatly.Other Uses: Use the leaves to make tea. To treat diarrhea, drink a tea made by brewing the dried root bark of the blackberry bush.... blackberry, raspberry, and dewberry
Vaccinium and Gaylussacia speciesDescription: These shrubs vary in size from 30 centimeters to 3.7 meters tall. All have alternate, simple leaves. Their fruits may be dark blue, black, or red and have many small seeds.Habitat and Distribution: These plants prefer open, sunny areas. They are found throughout much of the north temperate regions and at higher elevations in Central America.Edible Parts: Their fruits are edible raw.... blueberry and huckleberry
Cereus speciesDescription: These cacti are tall and narrow with angled stems and numerous spines.Habitat and Distribution: They may be found in true deserts and other dry, open, sunny areas throughout the Caribbean region, Central America, and the western United States.Edible Parts: The fruits are edible, but some may have a laxative effect.Other Uses: The pulp of the cactus is a good source of water. Break open the stem and scoop out the pulp.... cereus cactus
Cichorium intybusDescription: This plant grows up to 1.8 meters tall. It has leaves clustered at the base of the stem and some leaves on the stem. The base leaves resemble those of the dandelion. The flowers are sky blue and stay open only on sunny days. Chicory has a milky juice.Habitat and Distribution: Look for chicory in old fields, waste areas, weedy lots, and along roads. It is a native of Europe and Asia, but is also found in Africa and most of North America where it grows as a weed.Edible Parts: All parts are edible. Eat the young leaves as a salad or boil to eat as a vegetable. Cook the roots as a vegetable. For use as a coffee substitute, roast the roots until they are dark brown and then pulverize them.... chicory
Vaccinium macrocarponDescription: This plant has tiny leaves arranged alternately. Its stem creeps along the ground. Its fruits are red berries.Habitat and Distribution: It only grows in open, sunny, wet areas in the colder regions of the Northern Hemisphere.Edible Parts: The berries are very tart when eaten raw. Cook in a small amount of water and add sugar, if available, to make a jelly.Other Uses: Cranberries may act as a diuretic. They are useful for treating urinary tract infections.... cranberry
Taraxacum officinaleDescription: Dandelion leaves have a jagged edge, grow close to the ground, and are seldom more than 20 centimeters long. Its flowers are bright yellow. There are several dandelion species.Habitat and Distribution: Dandelions grow in open, sunny locations throughout the Northern Hemisphere.Edible Parts: All parts are edible. Eat the leaves raw or cooked. Boil the roots as a vegetable. Roots roasted and ground are a good coffee substitute. Dandelions are high in vitamins A and C and in calcium.Other Uses: Use the white juice in the flower stems as glue.... dandelion
(English) From the sunny town Dayten, Daytan... dayton
Nutritional Profile
Energy value (calories per serving): Moderate
Protein: High
Fat: High
Saturated fat: Moderate Cholesterol: High Carbohydrates: Low Fiber: None
Sodium: Moderate to high
Major vitamin contribution: Vitamin A, riboflavin, vitamin D
Major mineral contribution: Iron, calcium
About the Nutrients in This Food
An egg is really three separate foods, the whole egg, the white, and the yolk, each with its own distinct nutritional profile.
A whole egg is a high-fat, high-cholesterol, high-quality protein food packaged in a high-calcium shell that can be ground and added to any recipe. The proteins in eggs, with sufficient amounts of all the essential amino acids, are 99 percent digestible, the standard by which all other proteins are judged.
The egg white is a high-protein, low-fat food with virtually no cholesterol. Its only important vitamin is riboflavin (vitamin B2), a vis- ible vitamin that gives egg white a slightly greenish cast. Raw egg whites contain avidin, an antinutrient that binds biotin a B complex vitamin for- merly known as vitamin H, into an insoluble compound. Cooking the egg inactivates avidin.
An egg yolk is a high-fat, high-cholesterol, high-protein food, a good source of vitamin A derived from carotenes eaten by the laying hen, plus vitamin D, B vitamins, and heme iron, the form of iron most easily absorbed by your body.
One large whole egg (50 g/1.8 ounce) has five grams fat (1.5 g satu- rated fat, 1.9 g monounsaturated fat, 0.7 g polyunsaturated fat), 212 mg cholesterol, 244 IU vitamin A (11 percent of the R DA for a woman, 9 percent
* Values are for a whole egg. of the R DA for a man), 0.9 mg iron (5 percent of the R DA for a woman, 11 percent of the R DA for a man) and seven grams protein. The fat in the egg is all in the yolk. The protein is divided: four grams in the white, three grams in the yolk.
The Most Nutritious Way to Serve This Food
With extra whites and fewer yolks to lower the fat and cholesterol per serving.
Diets That May Restrict or Exclude This Food
Controlled-fat, low-cholesterol diet
Low-protein diet
Buying This Food
Look for: Eggs stored in the refrigerated dair y case. Check the date for freshness. NOTE : In 1998, the FDA and USDA Food Safety and Inspection Service (FSIS) proposed new rules that would require distributors to keep eggs refrigerated on the way to the store and require stores to keep eggs in a refrigerated case. The egg package must have a “refrigera- tion required” label plus safe-handling instructions on eggs that have not been treated to kill Salmonella.
Look for: Eggs that fit your needs. Eggs are graded by the size of the yolk and the thick- ness of the white, qualities that affect appearance but not nutritional values. The higher the grade, the thicker the yolk and the thicker the white will be when you cook the egg. A Grade A A egg fried sunny side up will look much more attractive than a Grade B egg prepared the same way, but both will be equally nutritions. Egg sizes ( Jumbo, Extra large, Large, Medium, Small) are determined by how much the eggs weigh per dozen. The color of the egg’s shell depends on the breed of the hen that laid the egg and has nothing to do with the egg’s food value.
Storing This Food
Store fresh eggs with the small end down so that the yolk is completely submerged in the egg white (which contains antibacterial properties, nature’s protection for the yolk—or a developing chick embryo in a fertilized egg). Never wash eggs before storing them: The water will make the egg shell more porous, allowing harmful microorganisms to enter.
Store separated leftover yolks and whites in small, tightly covered containers in the refrigerator, where they may stay fresh for up to a week. Raw eggs are very susceptible to Salmonella and other bacterial contamination; discard any egg that looks or smells the least bit unusual.
Refrigerate hard-cooked eggs, including decorated Easter eggs. They, too, are suscep- tible to Salmonella contamination and should never be left at room temperature.
Preparing This Food
First, find out how fresh the eggs really are. The freshest ones are the eggs that sink and lie flat on their sides when submerged in cool water. These eggs can be used for any dish. By the time the egg is a week old, the air pocket inside, near the broad end, has expanded so that the broad end tilts up as the egg is submerged in cool water. The yolk and the white inside have begun to separate; these eggs are easier to peel when hard-cooked. A week or two later, the egg’s air pocket has expanded enough to cause the broad end of the egg to point straight up when you put the egg in water. By now the egg is runny and should be used in sauces where it doesn’t matter if it isn’t picture-perfect. After four weeks, the egg will float. Throw it away.
Eggs are easily contaminated with Salmonella microorganisms that can slip through an intact shell. never eat or serve a dish or bever age containing r aw fr esh eggs. sa lmonella is destroyed by cooking eggs to an inter nal temper atur e of 145°f ; egg-milk dishes such as custar ds must be cooked to an inter nal temper atur e of 160°f.
If you separate fresh eggs by hand, wash your hands thoroughly before touching other food, dishes, or cooking tools. When you have finished preparing raw eggs, wash your hands and all utensils thoroughly with soap and hot water. never stir cooked eggs with a utensil used on r aw eggs.
When you whip an egg white, you change the structure of its protein molecules which unfold, breaking bonds between atoms on the same molecule and forming new bonds to atoms on adjacent molecules. The result is a network of protein molecules that hardens around air trapped in bubbles in the net. If you beat the whites too long, the foam will turn stiff enough to hold its shape even if you don’t cook it, but it will be too stiff to expand natu- rally if you heat it, as in a soufflé. When you do cook properly whipped egg white foam, the hot air inside the bubbles will expand. Ovalbumin, an elastic protein in the white, allows the bubble walls to bulge outward until they are cooked firm and the network is stabilized as a puff y soufflé.
The bowl in which you whip the whites should be absolutely free of fat or grease, since the fat molecules will surround the protein molecules in the egg white and keep them from linking up together to form a puff y white foam. Eggs whites will react with metal ions from the surface of an aluminum bowl to form dark particles that discolor the egg-white foam. You can whip eggs successfully in an enamel or glass bowl, but they will do best in a copper bowl because copper ions bind to the egg and stabilize the foam.
What Happens When You Cook This Food
When you heat a whole egg, its protein molecules behave exactly as they do when you whip an egg white. They unfold, form new bonds, and create a protein network, this time with
molecules of water caught in the net. As the egg cooks, the protein network tightens, squeez- ing out moisture, and the egg becomes opaque. The longer you cook the egg, the tighter the network will be. If you cook the egg too long, the protein network will contract strongly enough to force out all the moisture. That is why overcooked egg custards run and why overcooked eggs are rubbery.
If you mix eggs with milk or water before you cook them, the molecules of liquid will surround and separate the egg’s protein molecules so that it takes more energy (higher heat) to make the protein molecules coagulate. Scrambled eggs made with milk are softer than plain scrambled eggs cooked at the same temperature.
When you boil an egg in its shell, the air inside expands and begins to escape through the shell as tiny bubbles. Sometimes, however, the force of the air is enough to crack the shell. Since there’s no way for you to tell in advance whether any particular egg is strong enough to resist the pressure of the bubbling air, the best solution is to create a safety vent by sticking a pin through the broad end of the egg before you start to boil it. Or you can slow the rate at which the air inside the shell expands by starting the egg in cold water and letting it warm up naturally as the water warms rather than plunging it cold into boiling water—which makes the air expand so quickly that the shell is virtually certain to crack.
As the egg heats, a little bit of the protein in its white will decompose, releasing sulfur that links up with hydrogen in the egg, forming hydrogen sulfide, the gas that gives rot- ten eggs their distinctive smell. The hydrogen sulfide collects near the coolest part of the egg—the yolk. The yolk contains iron, which now displaces the hydrogen in the hydrogen sulfide to form a green iron-sulfide ring around the hard-cooked yolk.
How Other Kinds of Processing Affect This Food
Egg substitutes. Fat-free, cholesterol-free egg substitutes are made of pasteurized egg whites, plus artificial or natural colors, flavors, and texturizers (food gums) to make the product look and taste like eggs, plus vitamins and minerals to produce the nutritional equivalent of a full egg. Pasteurized egg substitutes may be used without additional cooking, that is, in salad dressings and eggnog.
Drying. Dried eggs have virtually the same nutritive value as fresh eggs. Always refrigerate dried eggs in an air- and moistureproof container. At room temperature, they will lose about a third of their vitamin A in six months.
Medical Uses and/or Benefits
Protein source. The protein in eggs, like protein from all animal foods, is complete. That is, protein from animal foods provides all the essential amino acids required by human beings. In fact, the protein from eggs is so well absorbed and utilized by the human body that it is considered the standard by which all other dietary protein is measured. On a scale known as biological value, eggs rank 100 ; milk, 93; beef and fish, 75; and poultry, 72.
Vision protection. The egg yolk is a rich source of the yellow-orange carotenoid pigments lutein and zeaxanthin. Both appear to play a role in protecting the eyes from damaging ultraviolet light, thus reducing the risk of cataracts and age-related macular degeneration, a leading cause of vision of loss in one-third of all Americans older than 75. Just 1.3 egg yolks a day appear to increase blood levels of lutein and zeaxanthin by up to 128 percent. Perhaps as a result, data released by the National Eye Institute’s 6,000-person Beaver Dam ( Wisconsin) Eye Study in 2003 indicated that egg consumption was inversely associated with cataract risk in study participants who were younger than 65 years of age when the study started. The relative risk of cataracts was 0.4 for people in the highest category of egg consumption, compared to a risk of 1.0 for those in the lowest category.
External cosmetic effects. Beaten egg whites can be used as a facial mask to make your skin look smoother temporarily. The mask works because the egg proteins constrict as they dry on your face, pulling at the dried layer of cells on top of your skin. When you wash off the egg white, you also wash off some of these loose cells. Used in a rinse or shampoo, the pro- tein in a beaten raw egg can make your hair look smoother and shinier temporarily by filling in chinks and notches on the hair shaft.
Adverse Effects Associated with This Food
Increased risk of cardiovascular disease. Although egg yolks are high in cholesterol, data from several recent studies suggest that eating eggs may not increase the risk of heart disease. In
2003, a report from a 14-year, 177,000-plus person study at the Harvard School of Public Health showed that people who eat one egg a day have exactly the same risk of heart disease as those who eat one egg or fewer per week. A similar report from the Multiple R isk Factor Intervention Trial showed an inverse relationship between egg consumption and cholesterol levels—that is, people who ate more eggs had lower cholesterol levels.
Nonetheless, in 2006 the National Heart, Lung, and Blood Institute still recommends no more than four egg yolks a week (including the yolk in baked goods) for a heart-healthy diet. The American Heart Association says consumers can have one whole egg a day if they limit cholesterol from other sources to the amount suggested by the National Cholesterol Education Project following the Step I and Step II diets. (Both groups permit an unlimited number of egg whites.)
The Step I diet provides no more than 30 percent of total daily calories from fat, no more than 10 percent of total daily calories from saturated fat, and no more than 300 mg of cholesterol per day. It is designed for healthy people whose cholesterol is in the range of 200 –239 mg/dL.
The Step II diet provides 25– 35 percent of total calories from fat, less than 7 percent of total calories from saturated fat, up to 10 percent of total calories from polyunsaturated fat, up to 20 percent of total calories from monounsaturated fat, and less than 300 mg cho- lesterol per day. This stricter regimen is designed for people who have one or more of the following conditions:
• Existing cardiovascular disease
• High levels of low-density lipoproteins (LDLs, or “bad” cholesterol) or low levels of high-density lipoproteins (HDLs, or “good” cholesterol)
• Obesity
• Type 1 diabetes (insulin-dependent diabetes, or diabetes mellitus)
• Metabolic syndrome, a.k.a. insulin resistance syndrome, a cluster of risk fac- tors that includes type 2 diabetes (non-insulin-dependent diabetes)
Food poisoning. Raw eggs (see above) and egg-rich foods such as custards and cream pies are excellent media for microorganisms, including the ones that cause food poisoning. To protect yourself against egg-related poisoning, always cook eggs thoroughly: poach them five minutes over boiling water or boil at least seven minutes or fry two to three minutes on each side (no runny center) or scramble until firm. Bread with egg coating, such as French toast, should be cooked crisp. Custards should be firm and, once cooked, served very hot or refrigerated and served very cold.
Allergic reaction. According to the Merck Manual, eggs are 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, corn, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).
Food/Drug Interactions
Sensitivity to vaccines. Live-virus measles vaccine, live-virus mumps vaccine, and the vac- cines for influenza are grown in either chick embryo or egg culture. They may all contain minute residual amounts of egg proteins that may provoke a hypersensitivity reaction in people with a history of anaphylactic reactions to eggs (hives, swelling of the mouth and throat, difficulty breathing, a drop in blood pressure, or shock).... eggs
Xanthosoma caracuDescription: This plant has soft, arrow-shaped leaves, up to 60 centimeters long. The leaves have no aboveground stems.Habitat and Distribution: This plant grows widely in the Caribbean region. Look for it in open, sunny fields.Edible Parts: The tubers are rich in starch. Cook them before eating to destroy a poison contained in all parts of the plant.... malanga
Azadirachta indicaMeliaceaeSan: Nimbah, Prabhadrah Hin,Ben: Nim, Nim Mal: AryaveppuTel: Vepa Ori: NimbaTam: Vembu, Veppu Pun: Bakam,BukhainGuj: LimbaKan: Bevu Mar: LimbuImportance: Neem or margose tree, also known as Indian lilac is a highly exploited medicinal plant of Indian origin, widely grown and cultivated throughout India. Every part of the tree, namely root, bark, wood, twig, leaf, flower, fruit, seed, kernel and oil has been in use from time immemorial in the Ayurvedic and Unani systems of medicine. Nimbarishta, nimbadi churna and nimbharidra khand are well known preparations. It is valuable as an antiseptic, used in the treatment of small pox. Small twigs are used as tooth brushes and as a prophylactic for mouth and teeth complaints. Extract from the leaves are useful for sores, eczema and skin diseases. Boiled and smashed leaves serve as excellent antiseptic. Decoction of leaves is used for purifying blood. Neem oil is used in soaps, toothpaste and as a hair tonic to kill lice. Seed is used in snake bite. The fruits and leaves being renewable, provide sustainable returns. Different parts of the fruit are separated into components and each one produces derivatives of varying chemical nature and utility. Neem derivatives are now used in agriculture, public health, human and veterinary medicines, toiletries, cosmetics and livestock production. Applications as pesticides, allied agrochemicals, plant nutrients and adjuvants for improving nitrogen use efficiency are of much importance. Neem kernel suspension (1%) is a house hold insecticide. Pesticide formulations containing azadirachtin are now commercially available in India, USA, Canada, Australia and Germany. Neem cake is rich in N, P, K, Ca and S. Neem Meliacins like epinimbin and nimbidin are commercially exploited for the preparation of slow and extended release of nutrients including nitrification inhibitors (Eg. Nimin). Extracts of neem seed oil and bark check the activity of male reproductive cells and prevents sperm production. Neem seed oil is more effective than the bark for birth control. Neem based commercial products are also available for diabetes treatment (Nimbola, JK-22), contraceptive effect (Sensal, Nim-76) and mosquito/ insect repelling (Srivastava, 1989; Tewari, 1992; Parmer and Katkar, 1993; Pushpangadan et al, 1993; Mariappan, 1995).Distribution: Neem is a native of the Siwalik deccan parts of South India. It grows wild in the dry forests of Andra Pradesh, Tamil Nadu and Karnataka. It has spread to Pakistan, Bangladesh , Sri Lanka, Malaysia, Indonesia, Thailand, Middle East Sudan and Niger. It is now grown in Australia, Africa, Fiji, Mauritious, Central and South America, the Carribeans, Puerto Rico and Haiti. The largest known plantation of nearly 50,000 trees is at Arafat plains en route to Mecca in Saudi Arabia for providing shade to Haj pilgrims (Ahmed, 1988).Botany: The genus Azadirachta of family Meliaceae comprises two species: A. indica A. Juss syn. Melia azadirachta Linn. and A. excelsa (Jack) Jacobs syn. A. integrifolia Mers., the latter being found in Philippines, Sumatra, Malaya, Borneo and New Guinea. Neem is a hardy medium to large, mostly evergreen tree attaining 20m height and 2.5m girth. It has a short bole with wide spreading branches and glabrous twigs forming a round to oval crown. The bark is thick, dark-gray with numerous longitudinal furrows and transverse cracks. Leaves are imparipinnately compound, alternate, exstipulate and 20-38cm long. Inflorescence is long, slender, axillary or terminal panicle. Flowers are white or pale yellow, small, bisexual, pentamerous and bracteate. Stamens 10; filaments unite to form a moniliform tube. Gynoecium is tricarpellary and syncarpous, ovary superior, trilocular. Each carpel bears two collateral ovules on parietal placentation. Fruit is one seeded drupe with woody endocarp, greenish yellow when ripe. Seed ellipsoid, cotyledons thick fleshy and oily. Neem has chromosome number 2n = 28. Neem trees tend to become deciduous for a brief period in dry ecology. Ecotypes, exhibiting morphological variation in root growth, leaf size, contents, bole length , canopy, inflorescence, fruit bearing, seed size, shape and quality exist in natural populations.Agrotechnology: Neem grows in tropical arid regions with high temperatures, altitudes between 50m and 1000m, as little rainfall as 130mm/yr and long stretches of drought. Well drained sunny hill places are ideal. It grows on most kinds of soils including dry, stony, shallow, nutrient deficient soils with scanty vegetation, moderately saline and alkali soils, black cotton, compact clays and laterite crusts. However, silty flats, clayey depressions and land prone to inundation are not conducive for its growth (Chaturvedi, 1993). Soil pH of 5.0 to 10.0 is ideal. It brings surface soil to neutral pH by its leaf litter. It has extensive and deeply penetrating root system capable of extracting moisture and nutrients even from highly leached poor sandy soils.Neem propagates easily by seed without any pretreatment, though it can be regenerated by vegetative means like root and shoot cuttings. Seeds are collected from June to August. These remain viable for 3-5 weeks only which necessitates sowing within this short time. Seeds may be depulped and soaked in water for 6 hours before sowing. Seeds are sown on nursery beds at 15x5cm spacing, covered with rotten straw and irrigated. Germination takes 15-30 days. Seedlings can be transplanted after two months of growth onwards either to polybags or to mainfield. Neem can be grown along with agricultural crops like groundnut, bean, millets, sorghum and wheat. It is also suitable for planting in roadsides, for afforestation of wastelands and under agroforestry system. For field planting, pits of size 50-75 cm cube are dug 5-6m apart, filled with top soil and well rotten manure, formed into a heap, and seedling is planted at the centre of the heap. FYM is applied at 10-20 kg/plant every year. Chemical fertilizers are not generally applied. Irrigation and weeding are required during the first year for quick establishment.More than 38 insect pests are reported on Neem which may become serious at times. The important ones are seed and flower insect (Scirtothrips dorsalis Hood), defoliators (Boarmia variegata Moore and Eurema sp.), sap suckers (Helopeltes antonii Signoret and Pulvinaria maxima Green) , root feeders (Hototrichia consanguinea Blanchard), mealy bug (Pseudococus gilbertensis), scale insect (Parlatoria orientalis) and a leaf webber (Loboschiza Koenigiana)(Beeson, 1941, Bhasin et al, 1958, Parmar, 1995). They can be controlled by the application of 0.01-0.02% monocrotophos or dimethoate. No serious diseases are reported in Neem. Flowering starts after 5 years. In India flowering is during January-May and fruits mature from May-August. The leaves are shed during February- March and a full grown tree produces about 350 kg dry leaves and 40-50 kg berries per annum. Fresh fruits give 60% dry fruits which yield 10% kernel which contains 45% fixed oil, on an average. After 10 years of growth the wood can be cut and used as timber.Properties and Activity: Dry Neem leaves contain carbohydrates 47-51%, crude protein 14-19%, crude fiber 11-24%, fat 2-7%, ash 7-9%, Ca 0.8-2.5% and P 0.1-0.2%. Leaves also contain the flavanoid quercetin, nimbosterol (-sitosterol), kaempferol and myricetin. Seed and oil contains desacetylnimbin, azadirachtin (C35H44O16), nimbidol, meliantriol ,tannic acid, S and amino acids. Neem cake contain the highest sulphur content of 1.07% among all the oil cakes. Trunk bark contains nimbin 0.04%, nimbinin 0.001%, nimbidin 0.4%, nimbosterol 0.03%, essential oil 0.02%, tannins 6.0 %, margosine and desacetylnimbin (Atal and Kapur, 1982; Thakur et al 1989).Neem bark is bitter, astringent, acrid, refrigerant, depurative, antiperiodic, vulnerary, demulcent, insecticidal, liver tonic, expectorant and anthelmintic. Leaves are bitter, astringent, acrid, depurative, antiseptic, ophthalmic, anthelmintic, alexeteric, appetizer, insecticidal, demulcent and refrigerant. Seed and oil are bitter, acrid, thermogenic, purgative, emollient, anodyne, anthelmintic depurative, vulnerary, uterine stimulant, urinary astringent, pesticidal and antimicrobial (Warrier et al, 1993).... neem
Sorghum speciesDescription: There are many different kinds of sorghum, all of which bear grains in heads at the top of the plants. The grains are brown, white, red, or black. Sorghum is the main food crop in many parts of the world.Habitat and Distribution: Sorghum is found worldwide, usually in warmer climates. All species are found in open, sunny areas.Edible Parts: The grains are edible at any stage of development. When young, the grains are milky and edible raw. Boil the older grains. Sorghum is a nutritious food.Other Uses: Use the stems of tall sorghum as building materials.... sorghum
Fragaria speciesDescription: Strawberry is a small plant with a three-leaved growth pattern. It has small, white flowers usually produced during the spring. Its fruit is red and fleshy.Habitat and Distribution: Strawberries are found in the North Temperate Zone and also in the high mountains of the southern Western Hemisphere. Strawberries prefer open, sunny areas. They are commonly planted.Edible Parts: The fruit is edible fresh, cooked, or dried. Strawberries are a good source of vitamin C. You can also eat the plant’s leaves or dry them and make a tea with them.... strawberry
Setaria speciesDescription: This weedy grass is readily recognized by the narrow, cylindrical head containing long hairs. Its grains are small, less than 6 millimeters long. The dense heads of grain often droop when ripe.Habitat and Distribution: Look for foxtail grasses in open, sunny areas, along roads, and at the margins of fields. Some species occur in wet, marshy areas. Species of Setaria are found throughout the United States, Europe, western Asia, and tropical Africa. In some parts of the world, foxtail grasses are grown as a food crop.Edible Parts: The grains are edible raw but are very hard and sometimes bitter. Boiling removes some of the bitterness and makes them easier to eat.... foxtail grass
Juniperus speciesDescription: Junipers, sometimes called cedars, are trees or shrubs with very small, scalelike leaves densely crowded around the branches. Each leaf is less than 1.2 centimeters long. All species have a distinct aroma resembling the well-known cedar. The berrylike cones are usually blue and covered with a whitish wax.Habitat and Distribution: Look for junipers in open, dry, sunny areas throughout North America and northern Europe. Some species are found in southeastern Europe, across Asia to Japan, and in the mountains of North Africa.Edible Parts: The berries and twigs are edible. Eat the berries raw or roast the seeds to use as a coffee substitute. Use dried and crushed berries as a seasoning for meat. Gather young twigs to make a tea.CAUTIONMany plants may be called cedars but are not related to junipers and may be harmful. Always look for the berrylike structures, needle leaves, and resinous, fragrant sap to be sure the plant you have is a juniper.... juniper
Carica papayaDescription: The papaya is a small tree 1.8 to 6 meters tall, with a soft, hollow trunk. When cut, the entire plant exudes a milky juice. The trunk is rough and the leaves are crowded at the trunk’s apex. The fruit grows directly from the trunk, among and below the leaves. The fruit is green before ripening. When ripe, it turns yellow or remains greenish with a squashlike appearance.Habitat and Distribution: Papaya is found in rain forests and semievergreen seasonal forests in tropical regions and in some temperate regions as well. Look for it in moist areas near clearings and former habitations. It is also found in open, sunny places in uninhabited jungle areas.Edible Parts: The ripe fruit is high in vitamin C. Eat it raw or cock it like squash. Place green fruit in the sun to make it ripen quickly. Cook the young papaya leaves, flowers, and stems carefully, changing the water as for taro.CAUTIONBe careful not to get the milky sap from the unripe fruit into your eyes. It will cause intense pain and temporary--sometimes even permanent--blindness.Other Uses: Use the milky juice of the unripe fruit to tenderize tough meat. Rub the juice on the meat.... papaya or pawpaw
Oxalis speciesDescription: Wood sorrel resembles shamrock or four-leaf clover, with a bell-shaped pink, yellow, or white flower.Habitat and Distribution: Wood sorrel is found in Temperate Zones worldwide, in lawns, open areas, and sunny woods.Edible Parts: Cook the entire plant.CAUTIONEat only small amounts of this plant as it contains a fairly high concentration of oxalic acid that can be harmful.... wood sorrel
Pinus speciesDescription: Pine trees are easily recognized by their needlelike leaves grouped in bundles. Each bundle may contain one to five needles, the number varying among species. The tree’s odor and sticky sap provide a simple way to distinguish pines from similar looking trees with needlelike leaves.Habitat and Distribution: Pines prefer open, sunny areas. They are found throughout North America, Central America, much of the Caribbean region, North Africa, the Middle East, Europe, and some places in Asia.Edible Parts: The seeds of all species are edible. You can collect the young male cones, which grow only in the spring, as a survival food. Boil or bake the young cones. The bark of young twigs is edible. Peel off the bark of thin twigs. You can chew the juicy inner bark; it is rich in sugar and vitamins. Eat the seeds raw or cooked. Green pine needle tea is high in vitamin C. Other Uses : Use the resin to waterproof articles. Also use it as glue. Collect the resin from the tree. If there is not enough resin on the tree, cut a notch in the bark so more sap will seep out. Put the resin in a container and heat it. The hot resin is your glue. Use it as is or add a small amount of ash dust to strengthen it. Use it immediately. You can use hardened pine resin as an emergency dental filling.... pine
Phytolacca americanaDescription: This plant may grow as high as 3 meters. Its leaves are elliptic and up to 1 meter in length. It produces many large clusters of purple fruits in late spring.Habitat and Distribution: Look for this plant in open, sunny areas in forest clearings, in fields, and along roadsides in eastern North America, Central America, and the Caribbean.Edible Parts: The young leaves and stems are edible cooked. Boil them twice, discarding the water from the first boiling. The fruits are edible if cooked.CAUTIONAll parts of this plant are poisonous if eaten raw. Never eat the underground portions of the plant as these contain the highest concentrations of the poisons. Do not eat any plant over 25 centimeters tall or when red is showing in the plant.Other Uses: Use the juice of fresh berries as a dye.... pokeweed
Sassafras albidumDescription: This shrub or small tree bears different leaves on the same plant. Some leaves will have one lobe, some two lobes, and some no lobes. The flowers, which appear in early spring, are small and yellow. The fruits are dark blue. The plant parts have a characteristics root beer smell.Habitat and Distribution: Sassafras grows at the margins of roads and forests, usually in open, sunny areas. It is a common tree throughout eastern North America.Edible Parts: The young twigs and leaves are edible fresh or dried. You can add dried young twigs and leaves to soups. Dig the underground portion, peel off the bark, and let it dry. Then boil it in water to prepare sassafras tea.Other Uses: Shred the tender twigs for use as a toothbrush.... sassafras
Allium speciesDescription: Allium cernuum is an example of the many species of wild onions and garlics, all easily recognized by their distinctive odor.Habitat and Distribution: Wild onions and garlics are found in open, sunny areas throughout the temperate regions. Cultivated varieties are found anywhere in the world.Edible Parts: The bulbs and young leaves are edible raw or cooked. Use in soup or to flavor meat.CAUTIONThere are several plants with onionlike bulbs that are extremely poisonous. Be certain that the plant you are using is a true onion or garlic. Do not eat bulbs with no onion smell.Other Uses: Eating large quantities of onions will give your body an odor that will help to repel insects. Garlic juice works as an antibiotic on wounds... wild onion and garlic
Bone-softening due to lack or poor absorption of Vitamin D in the diet. Occurs in the elderly and immigrants with dark skins and of indoor habits. In children it is similar to rickets, producing bow legs, kyphosis or compressed spinal vertebrae. Almost unknown in sunny lands. Symptoms. Bone pains in back, hips, legs and ribs. Children learn to walk late. Teeth badly formed. Thinning and softening of the skull.
Comfrey root promotes bone cell growth. Marigold (Calendula) encourages granulation. Horsetail assists calcium metabolism. Cayenne is a positive circulatory stimulant.
For bone bruised by injury: Rue.
Alternatives. Tea. Combine: Oats 3; Comfrey leaves 2; Horsetail 1; Marigold petals 1. One heaped teaspoon to each cup boiling water; infuse 5-15 minutes. 1 cup freely.
Fenugreek tea. See entry.
Tablets/capsules. Bamboo gum, Black Cohosh, Echinacea, Kelp, Prickly Ash.
Formula 1. Powders. Bamboo gum 3; Fenugreek 2; Calendula 2; Echinacea 2; Liquorice 1. Cayenne quarter. Mix. Dose: 750mg (three 00 capsules or half a teaspoon) thrice daily.
Formula 2. Burdock root 1; Horsetail 1; Calendula half. Mix. Liquid extracts: 1 teaspoon. Tinctures: 1-2 teaspoons. Doses enhanced when taken in cup of Fenugreek tea. Thrice daily.
Comfrey root. Use of this root would appear to be of value, its potential benefit outweighing possible risk.
Diet. Oily fish. Natural spring water. Low salt. Irish Moss and Slippery Elm for minerals.
Reject: soft drinks, alcohol, heavy meat meals.
Supplements. Vitamin B12 (50mcg); Vitamin C (500mg); Vitamin D; Vitamin E (400iu), Magnesium, Zinc. Supportives: sunbathing, stop smoking. ... osteomalacia
Tribulus Tea is a well known for its aphrodisiac properties and for its ability to enhance the sexual activity, even if Tribulus plant is still considered a pest in many areas of the world. Tribulus is a perennial herb that grows mainly in sunny and warm places, such as Southern Europe, Asia, Africa and Australia, with small green leaves and bright yellow flowers. Its fruits contain a fruit that is round and hard. You can recognize it by its short needles, places on the back side of the leaves and all over the roots.
Tribulus Tea Properties
The main ingredient of Tribulus Tea is called steroidal sapoins and it can be found mainly in the leaves. However, drinking too much Tribulus Tea may increase your body’s toxicity level and cause great damages to your health. A great amount of steroidal sapoins is hard to be flushed out of your system, so if you’re not sure about taking it and you don’t know how much steroidal sapoins your system can take, talk to a herbalist or to your doctor.
Tribulus Tea Benefits
Tribulus Tea is a great help when it comes to increasing the libido. However, too much of it may cause you problems. It is also used to treat infertility in men, some erectile disorders and it is said that Tribulus Tea has also anti-tumor properties. Herbalists say that this tea can also increase your muscular mass, lower your blood pressure and your cholesterol.
How to make Tribulus Tea Infusion
Preparing Tribulus Tea involves following a number of simple steps. Take the fresh or dried herbs (you can use any parts of tribulus plant), put them in a teapot and add boiling water. Leave it for 10 or 15 minutes and drink it hot or cold. Use a teaspoon of herbs for every cup of tea and don’t drink more than 1 or 2 cups per day, for a short time period.
Do not turn drinking Tribulus Tea into a daily habit, just take it as long as you need to take advantage of its benefits and then take some time off. This way, your system will be able to flush away any trace of toxicity that this tea could leave.
Tribulus Tea Side Effects
The main concern when it comes to taking Tribulus Tea is that you shouldn’t drink more than one or two cups per day, for not longer than 7 days. When enhancing your libido, Tribulus Tea increases your hormone level, especially your estrogen and testosterone level.
If you are a female, pay attention to hair growth and other male characterics, and if you are a male, make sure you keep an eye on how your glands are behaving. Let’s not forget that Tribulus Tea is a medical treatment and should not be used unsupervised. Before starting a Tribulus Tea Treatment, talk to a specialist.
Tribulus Tea Contraindications
Do not take Tribulus Tea if you are suffering from one of these conditions: stomach disorders, ulcers, breast and prostate cancers as well as other hormone-dependent problems. The same advice if you are pregnant or breastfeeding: since the active ingredient of this tea enhances your libido by increasing your hormone level, it is best to avoid taking it. If you have already taken it and you’re experiencing vomiting episodes or any other side effect, talk to your doctor as soon as possible!
But, if both your health and will are strong, there’s no reason not to take Tribulus Tea. At least give it a try and enjoy the wonderful benefits of this tea!... tribulus tea libido enhancer
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