Health
Hints
The
following information has
been compiled from a variety of sources that are available on the web
and
through various information, education and scientific research
organizations.
The information provided are statements made pertaining to the
properties of Olive
oil,
Ginger,
Garlic,
Capsicum
(peppers), and Vinegar
and/or functions of food and/or nutritional products on the human body
and/or
lab rats. While these specific claims, studies and opinions provided
below have
not been specifically evaluated and/or endorsed by the Food and Drug
Administration, the veracity of the information remains clear, however,
they
are not
intended to diagnose, treat, cure or prevent any disease. It is always
a good
idea to work in concert with your physician before engaging in any
treatment.
PEPPER
(CAPSICUM/Capsaicin)
Capsaicin has been
associated with
many cures that include lowering blood pressure, reducing cholesterol
and
warding off strokes and heart attacks, speeding up metabolism, treating
colds
and fevers, preventing cancer and pain control. Capsaicin is a
flavorless,
odorless chemical concentrated in the veins of
The
seeds grow next to the veins and absorb the chemical. Contrary to
popular
belief, the seeds are not the hottest part of a
Experts
believe that capsaicin acts on and desensitizes nerve fibers that carry
pain
signals throughout the nervous system. Repeated and high doses of
capsaicin
prevent sensory nerves from replenishing their chemical stores and they
basically run out of neurotransmitters (the chemical agents that
transmit the
message of pain to a nerve or muscle).
Research
has proven that adding
When
people eat hotter
In
addition to adding great flavor to food that thrills the palate,
Medical
research continues into the medicinal powers of peppers through
scientific
studies and clinical trials. In the years to come, perhaps society can
blend
the knowledge of the ancient cultures with modern medicine and arrive
at a
balance that ensures the prevention of disease and the promotion of
good
health, using every means at our disposal.
As
if the perfect balance of heat and award winning flavor isn’t
enough, here are
a few other reasons to eat Hot Sauce with every meal.
Capsaicin has been
associated with
many cures that include lowering blood pressure, reducing cholesterol
and
warding off strokes and heart attacks, speeding up metabolism, treating
colds
and fevers, preventing cancer and pain control. Capsaicin is a
flavorless,
odorless chemical concentrated in the veins of
The seeds grow next to the
veins and
absorb the chemical. Contrary to popular belief, the seeds are not the
hottest
part of a
Capsaicin and substances that contain it are among the most studied of substances in medical, pharmaceutical, and nutrition research. Although many of the claims have not yet been substantiated by scientific research, some of these uses have been around for hundreds of years, and they seem to work for many, many people:
| Improves digestion by stimulating stomach secretions |
| Lowers triglycerides |
| Has a laxative effect |
| Triggers the release of endorphins |
| Unclogs stuffy noses by irritating mucus membranes |
| May reduce high blood pressure |
| May protect against some forms of cancer. |
Capsaicin contains
Vitamins A and C,
and beta-carotene. It’s low in fat, calories and cholesterol.
When taken
internally, capsaicin stimulates circulation sequentially, from the
internal
organs to skin surface and subsequently throughout the entire body.
When
applied externally and once it penetrates the skin, capsaicin increases
circulation to the site where it has been applied.
Capsaicin has been used
medicinally
for centuries. Hot peppers were one of the first plants domesticated in
the
Capsaicin has been proven
to be
highly successful in relieving symptoms of arthritis, sports injuries,
other
kinds of chronic joint and muscle pain, and certain kinds of itching.
Capsaicin cream was
originally used
to treat the intense pain of herpes zoster (shingles), which is a nerve
infection caused by chicken pox and usually afflicts adults. Medical
studies
have shown that capsaicin significantly lowers cholesterol and is a
factor in
warding off strokes and heart attacks.
Capsaicin has also been
medicinally
proven to aid in the human body’s process of digestion and
protect against
stomach ulcers and the ravages of alcohol. No wonder tequila and hot
food make
me feel so good!
Contrary to popular belief
that ulcer
sufferers should avoid spicy foods, a report published in
“Digestive Diseases
and Sciences” concluded that capsaicin increased blood flow
in the stomach’s
mucous lining, which may help in healing of the stomach tissue. Spicy
cooking
can have some unexpected health benefits. No longer is “hot
spicy food” blamed
for ulcers and other gastric ills. In fact, the opposite seems to be
true.
Many of these health
benefits are
being investigated by the medical and pharmaceutical communities-one of the hottest research
areas in the
beginning of the millennium, in fact. Meanwhile, the people of
countries where
spicy cooking is the norm have understood the preventive and curative
benefits
of these substances for hundreds of years.
And if that’s
not enough, capsaicin
also appears to increase your metabolic rate so you can burn more
calories.
This is an important finding for dieters. If you sprinkle cayenne
pepper flakes
on your low-fat pizza or soup, toss some sliced jalapeno peppers into
your
salad, or chop some habanero peppers into your
Improve the odds that your
family
will reap the health benefits of capsaicin. Keep a bottle of hot sauce
on your
kitchen table or counter. Low fat tortilla chips and hot sauce make a
satisfying appetizer or after-school snack.
Jalapeno peppers and
habanero peppers
aren’t the only sources of capsaicin. You’ll find
red and green peppers of the
genus Capsicum in such staples as cayenne pepper and
“ This remarkable culinary herb is a classic, and powerful,
“alterative” which
means that it regulates an imbalance which has gone awry in either
direction.
In this case, if your stroke is ischemic (due to a clot cutting off
proper
blood flow to the brain) the
“Capsicum
increases circulation of
blood to peripheral tissues, ensuring that nutrients are delivered to
needy
areas. Capsicum also supports blood flow.”
“The hot
stimulating properties of
this pepper make it useful in clearing mucus, eliminating headaches and
circulating the blood. Capsicum seems to have an antiinflammatory
property and
has also been found to protect the lung tissue. In this way it has
shown to cut
the recovery time of colds and flus in half when taken liberally in the
early
stages of these diseases.”
“The dried fruit
is a powerful local
stimulant with no narcotic effect, it is most useful in atony of the
intestines
and stomach. It has proved efficacious in dilating blood vessels and
thus relieving
chronic congestion of people addicted to drink. It is sometimes used as
a tonic
and is said to be unequalled in warding off disease (probably due to
the high
vitamin C content).”
“Researchers at
“Long used as a
food spice and an aid
to digestion, red chilies or cayenne peppers were once thought to
aggravate
stomach ulcers. This fear has been discounted by researchers who became
excited
by studies that indicated that capsicum could help prevent the
formation of
dangerous blood clots. Now new research is focusing on this spices
ability to
act as an anti inflammatory agent, and aid in controlling
pain.”
“Doctors know
that people suffering
from osteoarthritis typically have elevated levels of decapeptide
substance P
(DSP) in their blood and in the synovial fluid that bathes their
joints. DSP
has two undesirable functions. First, it breaks down the cartilage
cushions in
joints, contributing to osteoarthritis. Second, it serves as a pain
neurotransmitter in both osteoarthritis and rheumatoid arthritis. In
other
words, if you have a lot of DSP, you feel a
However, researchers have
discovered
that capsaicin - known to chemists as
trans-8-methyl-N-vanillyl-6-nonenamide -
inhibits the activity of DSP. A cream containing capsaicin, rubbed on
the skin,
penetrates to arthritic joints, where it stops the destruction of
cartilage,
relieves pain, and increases flexibility.
In
Red pepper fruit were a
better source
of antioxidants than green fruit, due to greater contents of ascorbic
acid and
phenolic compounds, including capsaicinoids. Red fruit also had greater
levels
of total sugars than green fruit. As pepper consumption increases due
to
greater popularity of ethnic foods, peppers may provide notable amounts
of
antioxidants to the human diet.
Millions of people from
many cultures
from around the world enjoy the flavor and fire of hot foods. After
all,
It is the presence of
capsaicinoids
that gives peppers their pungent favor. The favor of peppers varies
with
harvest time as the quantity of capsaicinoids increases during
maturation. The
amount of capsaicinoids also varies with species. Wilbur Scoville
devised a
means of measuring pepper ‘hotness’. He found some
‘mad’ volunteers to taste
chilli powders on their own. The powders were then diluted down using
sugar and
water until they no longer burned the taster’s mouths. The
more sugar that had
to be added, the hotter the pepper. For example bell peppers were
measured to
be about 100 Scoville units, whilst the hottest known pepper was
577,000. Pure
capsaicin has a value of 16 million Sc. units. Capsaicin is soluble in
fats and
oils but not in water. Therefore olive oil, milk, ice cream and peanut
butter
can calm the pepper whilst water will spread the flames!
1= 0 units
2= 500 TO 1,000 units
3=1000
to 1,500 units
4=1,500
to 2,500 units
5=2,500
to 5,000 units
6=5,000
to 15,000 units
7=15,000 to 30,000 units
8=30,000
to 50,000 units
9=50,000 to
100,000 units
10=100,000 to 300,000 units
Cholesterol is found
almost
exclusively in foods from animals (meats, eggs, oils), and is
constantly made
in the body, mostly in the liver and kidneys. While some cholesterol is
essential in the formation of hormones and cell membranes, too much is
dangerous. Many people process excess cholesterol naturally and never
encounter
any problems.
However, there are others
who
accumulate cholesterol in the blood, resulting in high serum
cholesterol counts
that lead to atherosclerosis, which is plaque deposits of cholesterol,
fats,
and other remains in the walls of medium-sized and large arteries. This
condition causes the affected vessel to narrow as its walls become
thick and
hardened, which reduces circulation to organs and other parts of the
body.
These conditions are the major causes of heart attack, heart disease,
chest
pain, and other circulatory disorders.
Studies have found that
dihydrocapsaicin, a constituent of capsaicin, can lower blood levels of
low-density lipoprotein cholesterol (LDL), which contributes to
atherosclerosis,
and raise high-density lipoprotein cholesterol (HDL), which retards
atherosclerosis. A study in
However, capsaicin does not work alone. Studies have shown that the metabolizing benefits of capsaicin are dependent on sufficient amounts of protein in the diet. One such experiment found that rats fed capsaicin on high-protein diets maintained their growth rates, but that capsaicin added to low-protein diets actually decreased growth rates, possibly due to a reduction in fat absorption. Protein is essential for the processing and transportation of fat and the delivery of nutrients throughout the body. Capsaicin binds to protein after it is activated by metabolites in the liver, and this protein then carries the benefits of capsaicin, which include increased waste disposal and the enhanced absorption of nutrients, throughout the system.
There are other ways that
the
Researchers at
Before we explain how
Here’s how it
works: spices such as
Likewise, we’ve
always wondered if
We also know that
Do fiery foods really melt
the pounds
away? Although we can’t promise you’ll lose weight
while eating a
OLIVE OIL
The
juice of the Olive tree, or Olive oil, is one of the most
beneficial dietary fats you can consume. An intricate part of the
“Mediterranean diet” for centuries, Olive oil is
being studied more and more
and the results are stunning. While scientists are still pressing deep
into the
mysteries of the olive, they are finding direct connections between the
properties found in its juice and the well-being of the human body.
Like most
things in life which have been overused and abused and have
subsequently become
“bad” for us, fat is chief among them. FAT IS GOOD.
We NEED fat in order to
live. Cholesterol is GOOD. Our bodies need cholesterol for us to live.
But, like anything else, too much can be deadly. Why is this so? Well,
we need
to consider what dietary fats are good for us and what aren’t
so good, and why.
Olive oil is very high in
a fat
called “monounsaturated.” Chemically speaking, a
monounsaturated fat isn’t very
stable. The molecule wants to grab onto some free floating oxygen, and
when it
has enough oxygen, it changes to a saturated, or oxidized, fat.
So, what’s the big deal about that? Scientists have observed
a special
relationship between monounsaturated fat and lipoproteins. Lipoproteins
in the
blood serve to transport cholesterol, a necessary compound for living,
around
the body. The monounsaturated fat in olive oil encourages the body to
produce
high density lipoproteins (HDLs), and these HDLs do a good job of
transporting
cholesterol from place to bodily place. The low density lipoproteins
(LDLs) are
lazy transporters. They shuck off part of the cholesterol load on
artery walls,
and this can lead to heart attack or stroke. That’s the big
deal!
We have given cholesterol such a bad name, but it is so vital to our lives. The problem is, we have too much of it! Consuming olive oil helps our bodies transport cholesterol around without clogging up our arteries. But what about other kinds of dietary fat? We can see that other oils give us either too much saturated or polyunsaturated fat in our diets. The saturated fat will create more of the lazy LDL cholesterol transporters while the polyunsaturated fat serves to reduce the number of efficient HDL transporters. Mentioned above is the chemical fact that monounsaturated fat molecules are unstable. They want to join with oxygen.
Studies have shown that
women who
consume olive oil on a daily basis have a significantly lower risk of
getting
breast cancer than those women who don’t. Lowering your risk
of breast cancer
is just one of the many benefits of olive oil.
There are many types of
olive oil but
the best kind is extra virgin, cold-pressed olive oil. Extra virgin and
virgin
olive oil are completely natural and unrefined. All other oils can be
assumed
to be refined or to contain a proportion of refined olive oil.
Cold-pressed
indicates that milling temperatures were kept below 30°C,
preventing the
destruction of the temperature-sensitive vitamins, antioxidants and
flavor
compounds.
Resist the temptation to
place your
beautiful bottle of olive oil on the windowsill. Light and heat are the
#1
enemy of oil. Keep olive oil in a cool and
Pure Olive oil must be stored in a cool,
Studies show that olive
oil (extra
virgin) is helpful in lowering your blood pressure as well. The
substance
responsible is called polyphenols. Polyphenol is an antioxidant.
Antioxidants
prevent damage to blood vessels and cells by attacking free radicals
that may
be in your body.
Olive oil can also be
effective in
lowering your chance of rheumatoid arthritis. The exact mechanism has
not been
identified yet. However, in recent studies it has been shown that
people who
ate a significant amount of olive oil had a significantly lower chance
of
getting this disease that characterized joints by the stiffening over
you.
Although olive oil is
healthy, don’t
eat too much. It is still fat. All fats contain the same amount of
calories,
meaning that if you consume too much you can still gain weight. Try
replacing
saturated fat such as butter and lard with olive oil.
Although olive oil and fish oil reduce arachidonic acid mobilization and subsequent metabolism through the PGHS-2 pathway in PMA-stimulated macrophages, only olive oil offers an additional beneficial effect by increasing •NO/O2- production.
Olive oil is a staple in
the diet of
Mediterranean countries. It is used not only in cooking, but also used
liberally mixed with vinegar as a dressing, and even with cracked black
pepper
as a dipping sauce for foccacia bread. 40 years ago, when research of
the
Greeks living on the
By replacing the saturated
fats in
your diet with monosaturated fat, such as olive oil, the low-density
lipoprotein (LDL) cholesterol level is lowered. However, the beneficial
high-density proteins are left alone, thus the dangerous, artery
clogging fat
does not continue to accumulate. The benefits of this are long
reaching. In a
scientific project called the Seven Countries Study determined that 46
percent
of middle aged deaths in American men were due to heart disease, while
the
percentage of deaths in Crete were only 4 percent-over 10 times lower.
In
addition to the benefits of the monounsaturated fats in olive oil,
there are
several other compounds that can benefit your health. These can stop
damage in
your arteries before it starts. Polyphenols are powerful antioxidants
found in
olive oil. These antioxidants disable the free radical oxygen molecules
produced naturally by your body. This keeps the free radicals from
attacking
the low-density lipoprotein cholesterol (LDL) which lowers the chances
that
they will stick to artery walls, clogging them and causing heart
disease. The
conclusion? Adding olive oil to your diet can help to keep your
arteries clear.
In addition to being
beneficial to
your heart, there is evidence that it may also be able to help protect
your
breast as well. Researchers at the
Spanish researchers
suggest that
including olive oil in your diet may also offer benefits in terms of
Researchers at
Researchers suspect olive
oil
protects against bowel cancer by influencing the metabolism of the gut.
They
think it cuts the amount of a substance called deoxycyclic acid and
regulates
the enzyme diamine oxidase which may be linked to cell division in the
bowel.
“The olive oil seems to reduce the amount of bile acid and
increase the levels
of the enzyme thought to beneficially regulate cell turnover in the
gut,”
Goldacre said in a telephone interview. Meat has the opposite effect
because it
tends to increase the amount of bile acid. Earlier animal studies have
shown
the benefits of olive oil over safflower and fish oil on pre cancerous
cells
and tumor growth.
A new study by researchers
at the
University of Oxford adds to the growing body of evidence that shows
olive oil,
a staple of the Mediterranean diet, is as good as fresh fruit and
vegetables in
keeping colon cancer at bay. Dr Michael Goldacre and a team of
researchers at
the
People on high blood
pressure
medications may be able to reduce the amount of medicine they take if
they
substitute extra virgin olive oil for other types of fats in their
diet, a
study in the March 27, 2000 issue of the journal, Archives of Internal
Medicine, reports. “The most important finding in this study
is that the daily
use of olive oil, about 40 grams per day, markedly reduces the dosage
of (blood
pressure medication) by about 50% in patients on a previously stable
drug
dosage” says L. Aldo Ferrara, M.D., Associate Professor of
Internal Medicine at
the Frederico II University of Naples in Naples, Italy and the
study’s author.
During the 12 month study, “daily dosages of blood pressure
medication was
reduced by 48 % during the olive oil diet and by 4% during the
sunflower oil
diet” reports
For centuries, olive oil
has been
used to maintain the suppleness of skin and muscle, to heal abrasions,
to give
body and sheen to hair and soothe the drying effects of sun and wind.
Additionally, olive oil has been utilized in folk remedies for an array
of
uses; strengthening weak nails, aiding in digestion, curing the effects
of
alcohol consumption, relieving aching muscles, lowering blood pressure
and many
other uses.
Japanese scientists also
claim that
virgin olive oil applied to the skin after sunbathing could protect
against skin
cancer by slowing tumor growth.
To get the most benefit
from olive
oil, make sure to look for extra virgin olive oil. This oil comes from
the very
first cold press of the olive and contains the highest and purest
amounts of
disease fighting polyphenols. Also, unlike other oils, olive oil should
be kept
cool, either in the refrigerator of other dark cool spot. This will
make sure
your olive oil maintains its protective qualities, as well as its great
taste.
The greatest exponent of
monounsaturated fat is olive oil, and it is a prime component of the
Mediterranean Diet. Olive oil is a natural juice which preserves the
taste,
aroma, vitamins and properties of the olive fruit. Olive oil is the
only
vegetable oil that can be consumed as it is - freshly pressed from the
fruit.
Olive oil is very well
tolerated by
the stomach. In fact, olive oil’s protective function has a
beneficial
Studies have shown that
people who
consumed 25 milliliters (mL) - about 2 tablespoons -
of virgin
olive oil daily for 1 week showed less oxidation of LDL cholesterol and
higher
levels of antioxidant compounds, particularly phenols, in the blood.(4)
Olive oil
versus canola oil
Do not fall into the hype which is put out by traditional medicine
regarding
the promotion of canola oil (rapeseed) as
If
the taste of olive oil is a problem, or if you are frying
or sautéing food, then you should consider coconut oil. Many
nutritionally
misinformed people would consider this unwise due to coconut
oil’s nearly
exclusive content of saturated fat. However, this is just not the case.
Because
it has mostly saturated fat, it is much less dangerous to heat. The
heat will
not tend to cause the oil to transition into dangerous trans fatty
acids.
Eating
a traditional Mediterranean diet, including a pound of
vegetables and several tablespoons of olive oil a day, may reduce your
risk of
dying from heart disease, cancer and other causes, suggests a large new
study
from Greece. This adds to the growing body of evidence on the health
benefits
of this diet, which is rich in vegetables, fruits, beans, whole-grain
breads
and olive oil. In
The
Mediterranean diet varies between countries and regions,
but it usually gets about 30% to 40% of total calories from fat, mostly
olive
oil, a monounsaturated fat. Researchers at the
People
in
This
Mediterranean diet probably has six to nine servings of
vegetables a day, says Colleen Doyle, director of nutrition and
physical
activity for the American Cancer Society. That’s far more
than what most
Americans eat, which is believed to be between two and three servings a
day,
she says.
But
would time-pressed Americans who were weaned on fast food
and processed fare really want to eat this way? With this diet, you may
have to
spend more time in the kitchen, “but you will live
longer,” says Dimitrios
Trichopoulos, a coauthor on the study and a professor of cancer
prevention at
the
Olive
oil in moderate quantities also has the following
health benefits: It
GARLIC
Garlic has
been a companion to humans for thousands of years. 
Recorded history
tells us
that garlic was consumed in large quantities by the workers at the
construction
sites of the pyramids in ancient
The parent compound in
garlic that is
indirectly responsible for health and therapeutic effects is called
alliin. In
an intact or whole clove of garlic, alliin is inactive, but when the
garlic
clove is crushed or chopped, the alliin is converted to allicin, a
biologically
active compound. Allicin will then spontaneously break down into a
number of
other compounds that have health promoting effects. Allicin also gives
garlic
its characteristic smell. The enzyme responsible for this chemical
conversion
is called alliinase. In the past year, researchers have learned
important
information about the enzyme alliinase. The biologically active allicin
is
active when it is heated during cooking, therefore it is heat stable.
The
enzyme alliinase, however, is killed when it is heated. Much of this
research
is being conducted at
Dr. Milner suggests that
when cooking
garlic, you should crush or finely chop the garlic and let it sit for
at least
10 minutes so that the enzyme alliinase has a chance to work. Again,
alliinase
only “turns on” when the garlic clove is crushed or
chopped. After the garlic
sits for ten minutes, cooking garlic shouldn’t reduce
it’s health promoting
properties. For example, roasted whole garlic will not possess many
health
promoting properties. The alliinase enzyme in roasted garlic has not
been
activated, and alliin has not been converted to allicin. In addition to
the
active breakdown products produced from allicin, garlic also contains a
variety
of minerals and vitamins A, B-1, and C. Allicin contains high levels of
sulfur
containing compounds that contribute to its health promoting
properties.
Recently it has been found that other compounds in garlic, called
saponins,
deliver health benefits as well. Saponins are steroids contained in
garlic and
these have been associated with cholesterol lowering effects.
Although many studies have
tested
garlics health promoting potential, and the herb has been used widely
since
ancient times, it is important to use caution when eating garlic to
prevent and
treat medical conditions. More studies are needed to assess what health
risks
may be connected with therapeutic dosages and to assess the type of
garlic
preparation and the amount that needs to be eaten to provide maximum
benefits.
Already then it was known
that garlic
could boost stamina and help the body recover from fatigue. In
addition,
folklore tells us that garlic was used, both in the East and the West,
for
preventing colds or for treating stomach aches, and for healing
scratches.
Thus, the medicinal efficacy of garlic has been known for a long time,
long
before scientists began to seriously study this vegetable. In the
following
paragraphs, we will explain the many health benefits of garlic.
A major scientific
discovery was made
in 1942 when a substance called “allicin” was found
in garlic by American
scientists; it soon became clear that allicin was a major factor that
contributed to the health benefits of garlic. Allicin has many valuable
properties, but the most powerful one is its ability to resist or kill
bacteria, as we will explain later in detail. The second major
characteristic
of allicin is its unique ability to team up with other substances which
then
increases its health benefits. In particular, it works with thiamine
(vitamin
B1); the two combine to become allithiamine, a more powerful force than
thiamine to repair the body. Thirdly, in 1936 in
The Power of
“allicin” and
“scordinine”:
The antibacterial properties of allicin are so extraordinary that, even
when
diluted to 120 thousandth, it is powerful enough to annihilate the
devastating
effect of cholera, typhoid, and dysentery bacteria. This is because
allicin
penetrates the bacteria and destroys their proteins, thereby limiting
their
destructive attacks on a healthy body. Needless to say, allicin is all
the more
effective when it encounters less powerful bacteria, such as the cold
and
influenza viruses.
The other remarkable
health benefit
of allicin is its ability to combine with thiamine to form
allithiamine, which
has the same properties as thiamine and yet works more effectively than
thiamine itself. Now, a brief explanation of what thiamine does inside
the body
is in order here. Thiamine is responsible for the creation of energy
that our
body needs. Energy is generated from glucose; thiamine is indispensable
in the
process of dissolving glucose and thus generating energy. If the body
lacks in
thiamine, it cannot produce enough energy, and a person feels tired and
lacking
in stamina. One problem with thiamine, however, is that it is not
readily
absorbed and is thus easily flushed out of the body. Allithiamine, on
the other
hand, does not have this problem. In particular, its advantages are as
follows:
a) The amount of vitamin B1 (thiamine) that the human body can absorb
at one
time is only about 10 mg, but an unlimited amount of allithiamine can
be taken
in by the body; b) Once inside the body, allithiamine remains inside
the blood,
so the body can store it in large amounts and use it as need arises.
The first experiments
using
scordinine were conducted on mice. It was found that scordinine-fed
mice swam
four times longer than scordinine-free animals and that there was a
marked
difference in growth between these two groups. Subsequent studies have
shown
that scordinine activates human metabolism, works inside the body in
the same
way as thiamine, and stimulates the hormone system to boost stamina.
Diallyl Sulphides
The diallyl sulphides
obtained from
garlic are less powerful than allicin but still provide some benefits
to
health. Diallyl sulphides are also less volatile than allicin. They do
not
degrade as quickly and, importantly, the health benefits survive
cooking. Note
that garlic still needs to be chopped or crushed to produce the
sulphides - if
garlic is cooked whole then it has almost no medicinal value or health
benefits.
Diallyl sulphides do not
share the
antifungal properties of allicin. However they are good for the blood
and
circulation. The sulphides can help to lower the levels of
“bad” cholesterol,
hence garlic can help to keep the heart and cardiovascular system
healthy.
Diallyl suphides also have
a
reputation for boosting the immune system and possibly even being
effective
against cancer. The garlic sulphides break down in the body within a
few hours
so for maximum health benefit it is best to have “a little
often” as opposed to
one large daily dose.
Other powerful substances
in
garlic
In addition to these important substances, garlic contains a great deal
of
other nutrients that are essential for the human body: proteins, fatty
substances, minerals (inorganic minerals such as phosphorus, calcium,
sodium,
etc.), and amino acids (lysine, arginine etc.). Garlic also contains a
substance that has the same function as vitamin E which is known to
improve
blood circulation, to cleanse the blood, to increase red corpuscles,
and to
refresh cells by promoting the circulation of oxygen throughout the
body.
Now, the ability of
allicin to
combine with other substances works here, too. This time, it teams up
with a
fatty substance to become fatty allicin which works in the same way
inside the
body as vitamin E. As a result, this fatty allicin is effective not
only for
aging of cells and for beautifying the skin, but also for cleansing the
blood
and for making the blood circulation smoother because of its
antioxidant
activity.
Garlic and Cancer
Ever since a report came out of the United States showing that a liquid
extracted from garlic can control the growth of cancerous cells in
cancer
patients and thereby prolonging their lives, many studies have been
conducted
on this subject throughout the world. It is now suspected that a
mineral called
“germanium” found in garlic may have something to
do with the effectiveness of
garlic against cancer, but more studies are needed to find out how
garlic works
on cancerous cells.
Indeed, the first
scientific report
to study garlic and cancer was performed in the 1950s. Scientists
injected
allicin, an active ingredient from garlic, into mice suffering from
cancer.
Mice receiving the injection survived more than 6 months whereas those
which
did not receive the injection only survived 2 months.
Many studies showed that the organic ingredient of garlic, allyl
sulfur,
another active ingredient in garlic, are effective in inhibiting or
preventing
cancer development. Many observational studies in human being also
investigated
the association of using garlic and allyl sulfur and cancer. Out of the
37
studies, 28 studies showed evidence that garlic can prevent cancer. The
evidence is particularly strong in prevention of prostate and stomach
cancers.
This particular study looking at the risk of stomach cancer was
especially
interesting. This study was conducted in
A large-scale
epidemiological
Garlic Key Message: In
order to maximize the health benefits of garlic, it is suggested to
wait 15
minutes between peeling and cooking garlic to allow the enzymatic
reaction to
occur to retain some health benefits of garlic. If you use garlic
supplements,
use the enteric coated tablets so that the healthy ingredients can
survive the
stomach and be absorbed into the bloodstream in the small intestines
Please be
cautious if you are taking garlic supplements and blood thinners such
as
aspirin and warfarin at the same time. Garlic supplements will further
thin
your blood. In addition, it is suggested to discontinue garlic
supplementation
at least 7 days prior to surgery.
Garlic and Cholesterol
There are now over 12 well designed studies published around the world
that
confirm that garlic in several forms can reduce cholesterol. Most
recently
researchers in
Garlic as lipid lowering
agent - a
The authors state that garlic supplements have an important part to
play in the
treatment of high cholesterol and that this paper reviews all the
published and
unpublished data from around the world. Overall a 12% reduction in
total
cholesterol was shown over a placebo and that this reduction was
normally
evident after only 4 weeks treatment and that this was likely to
persist for as
long as the study was in progress.
The largest study so far
was
conducted in
Garlic-Why Eat It?
Garlic is one of the most potent and—from a health
perspective—most powerful
members of the onion family (Allium). Most of the health benefits
derive from
the more than 100 sulfur compounds it contains, especially allicin,
which is
responsible for garlic’s characteristic scent and flavor.
Allicin is formed
when the garlic bulbs are crushed, chopped, or chewed. Among the
promising
health benefits of garlic are that it may protect against stomach and
colon
cancer, slow the buildup of artery-clogging plaque, prevent the
formation of
blood clots, help lower blood pressure, reduce the chances of
infection,
improve nasal congestion and sinusitis.
VINEGAR
In Chinese Medicine, there
is no hard and fast line between a
food and a medicine. As
the well-known
Chinese saying goes, "Food and medicines have a
common source." Following
on the
heels of
the popularity of artisanal olive oils, artisanal vinegars
are quickly
becoming a focus of attention in the world
of cooking and cuisine. So far, this attention has mainly
centered on
these vinegars' extraordinary flavors.
However, just
as many have discovered the healing benefits of olive oil, vinegar also
has its
many health benefits and medicinal uses. This is especially so in
Chinese
medicine. In Chinese, vinegar is called ku jiu, bitter wine, chun cu,
pure vinegar,
and mi cu, rice vinegar.
It is primarily made in
Apple cider vinegar has
long been
used in folk remedies. Hippocrates, the father of medicine, used it in
400 B.C.
to treat his patients. Dr. Jarvis, the author of the book, Folk
Medicine,
states “One reason for the versatility of apple cider vinegar
as a remedy in
Another illustration of
the
importance of potassium is stated by Paul Bragg, N.D., Ph.D. in his
book Apple
Cider Vinegar, about an experiment conducted in 1912. He states
“Research
scientist Dr. Alexis Carrel kept the cells of an embryo chicken heart
alive and
healthy for over 30 years by daily monitoring its complete nutrition,
cleansing, and elimination. The
Also explained by Dr.Paul
Bragg is
the body’s amazing ability to constantly rejuvenate itself.
He explains that
every three months a new bloodstream is built, every eleven months we
build a
new set of billions of body cells, and every two years new sets of
bones and
hard tissues are built. This constant state of renewal is indicative of
the
body’s fight to stay young, healthy and full of life with
proper nutrition,
minerals and elimination of toxins. Apple cider vinegar provides
important minerals
and also has a detoxifying effect on the liver.
Brown rice vinegar has
been called
the eastern version of apple cider vinegar. The flavor has about half
the
sharpness and a subtle sweetness. When shopping for brown rice vinegar,
Authentic vinegar is very
useful to
the body and research suggests the amino acids are partly responsible
for the
medicinal effect. John and Jan Belleme, authors of the book, Culinary
Treasures
of
Both apple cider vinegar
and brown
rice vinegar are used medicinally for various ailments. There are,
however,
other types of vinegar which are used all around the world to add taste
and
appeal to all types of dishes.
The research that has been
done on
apple cider vinegar and brown rice vinegar speaks for itself concerning
the
health benefits. I was unable to find health related information
supporting
other vinegar types. This is not to say, however, that this research is
not in
the works. Something to look for when shopping for either wine vinegar
or
balsamic vinegar is a type of preservative called sulfites. Marcio
Bontempo, a
medical doctor in
GINGER
(ROOT)
Ginger
root
is a perennial herb native to 
Ancient
peoples used ginger root to cure
everything from menstrual cramps to
seasickness to food poisoning to body. The roots of the plant, called
rhizomes,
are where the benefits of ginger root lie.
The benefits of ginger root have been well researched as modern science is discovering more and more therapeutic applications for this powerful herb.
| Aids in Digestion - Perhaps the best herb for digestion, ginger root prevents indigestion and abdominal cramping. Ginger also helps break down proteins, aiding the digestion process. |
| Alleviates High Blood Pressure - Ginger improves and stimulates circulation and relaxes the muscles surrounding blood vessels, facilitating the flow of blood throughout the body. |
| Treats Nausea and Morning Sickness - Ginger has been widely shown to prevent as well as treat motion sickness. Ginger root relaxes the stomach and relieves the feeling of nausea. |
Research shows that ginger root may help treat ulcers. Ginger also
possesses antiinflammatory
properties that could help with arthritis. It has been used to fight
off and
alleviate the symptoms of colds and flu, as it contains
immunity-boosting
abilities.
There’s
real science behind the legends and myths that are associated with
ginger.
Decades
of research have revealed the wealth of health locked inside
gingerroot. In
addition to containing nutritional pluses such as vitamin A, vitamin C,
and
phytochemicals, this robust rhizome can soothe an upset tummy, kill
harmful
microbes, and help clear toxins from the blood. Best of all, you
don’t need to
eat ginger by the pound to get the effects and benefits. Most studies
have
found that as little as a gram a day—less than a teaspoon of
freshly grated
ginger—gets fight to work helping to protect your system from
a number of
diseases.
The concentrated antioxidants in ginger guard against cancer before it starts by halting cell damage caused by rogue oxygen molecules. Other powerful compounds in ginger show the ability to stop existing tumors from reproducing, and even kill some pre- and early-stage cancer cells. Scientists have found other attributes to ginger, including evidence that ginger can:
| prevent blood clots from forming. |
| reduce blood cholesterol. |
| kill harmful microorganisms that contaminate food. |
| protect against unwanted microbes that pass into the digestive system. |
| soothe the symptoms associated with colds (and even be toxic to the types of viruses believed to cause the common cold). |
| work topically as an antibacterial ointment, provide relief of arthritis pain and swelling, and inhibit development of pre-cancerous skin growths. |
Ginger
boasts attributes above and beyond its versatile flavor and its natural
compounds that promote physical health. Ginger has a pleasant aroma
that could
soothe the “savage beast” within. In a study on
depression, the smell of fresh
ginger was considered by subjects to be so pleasant that they ranked it
as one
of the most calming fragrances among the choices tested. In one study
of
migraine sufferers, ginger was reviewed for its qualities as an
analgesic when
eaten and as a provider of comfort via its aroma. In both aspects,
gingerroot
was able to provide at least some temporary relief from the
debilitating
headaches.
OLIVE
OIL
www.ill.com/Health.htm; www.fleminghill.com/Health.htm;
http://ky.essortment.com/oliveoil_rzeo.htm;
http://nc.essortment.com/oliveoilhealth_rbqa.htm;
Creed,
S. 2002. Let food be your medicine.
Carattini, Lisa: The Benefits of olive oil: olive Oil has been
discovered to
significantly lower the risk of heart disease and breast cancer.
PageWise, Inc.
(2002)
Keys A, Menotti A, Karvonen MJ, et al.: The diet and 15-year death rate
in the
Seven Countries Study. Am J Epidemiol 124: 903-915 (1986)
Willett WC: Diet and coronary heart disease. Monographs in Epidemiology
and
Biostatistics 15: 341-379 (1990) World Health Organization: Diet,
nutrition,
and the prevention of chronic diseases. Report of a WHO Study Group.
WHO
Technical Report Series 797,
European Journal of Clinical Nutrition April 2002;56:114-120
Gut Magazine 2000;46:191-199.
Stewart, Kimberly Lord; Olive oil’s slippery supply line -
Italian extra-virgin
not always real thing. Special to The
Hellmich, Nanci; Add 1 lb. of veggies, olive oil.
Reuters January 25, 2001 -
Olive Oil, Cancer Killer
Reuters,
GARLIC
Tsang,
Gloria, RD - Benefits of Garlic in Cancer
Silagy CS, Neil HAW, 1994, The Journal of the Royal College of
Physicians, Vol
28 No 1:39-45
WholeHealthMD Reference Library
GINGER
Ginger
aid. (the health benefits of ginger)(Brief Article)
Better Homes & Gardens, May, 2000, by David Feder
CAPSICUM
http://aanp.net/Library/articles.lay/EK.stroke.html
http://www.djherbs.com/cardiohealth.htm
http://www.treelite.com/NaturesField/capsicum.html
http://www.geocities.com/nutriflip/Naturopathy/Capsicum.html
http://cancer.med.upenn.edu/cancer_news/1994/hot_candy.html
http://www.viable-herbal.com/herbdesc/1capsicu.htm
http://www.thenutritionreporter.com/hot_stuff.html
http://www.healthcentral.com/peoplespharmacy/PharmFullText.cfm?id=31927
http://www.healthcentral.com/drdean/deanfulltexttopics.cfm?id=44087
http://www.cals.ncsu.edu/sustainable/peet/profiles/c14peppe.html
http://www.bagelhole.org/drafts/Capsicain.html
http://pubs.acs.org/hotartcl/tcaw/00/may/dong.html
http://www.ncmedicaljournal.com/Smith-OK.htm
http://www.confex.com/ift/99annual/abstracts/3738.htm
http://www.cookingwithfire.com
http://edgein.home.mindspring.com/science/majorcap.html
http://chileheads.netimages.com
http://micro.magnet.fsu.edu/micro/gallery/phytochemicals/phytochemical.html
http://wwwchem.uwimona.edu.jm:1104/lectures/peppers.html
Jeni Tod and Nikki
Catt,
Keble College, Oxford [CH] Health Benefits of Chiles - Indian article
George Nelson (70431.3065@compuserve.com) Sun, 27 Feb 2000 10:58:29
-0500
Journal_of_the_Science_of_Food_and_Agriculture_ (1999 79:1733)
“ Pro-or antioxygenic activity of tejpat (Cinnamomum tamala)
and red chilli
(Capsicum annum) in sunflower oil” by A D Semwal, G K Sharma
and S S Arya at
the Defence Food Research Laboratory inMysore, India.
Creams, Sprays, Gels, Sticks, Powders, and Compounds: A Capsaicin
Update, 2000
by Dave DeWitt
The Healing Powers of Peppers, by myself, Melissa T. Stock, and Kellye
Hunter
(New York: Three Rivers Press, 1998).
Excerpted from the book The Healing Powers of Chile Peppers, by Dave
DeWitt,
Melissa T. Stock, and Kellye Hunter by Three Rivers Press, New York, NY.
Bob Flaws’s The Tao of Healthy Eating or Blue Poppy
Institute’s Distance
Learning program of the same name. Copyright © Blue Poppy
Press, 2001. All
rights reserved.
VINEGAR
The Use of Vinegar in Chinese Medicine by Bob Flaws, Dipl. Ac.
& C.H.,
FNAAOM, FRCHM
The Value of Vinegar by Cheryl Player
References Pitchford, P. Healing With Whole Foods. Berkely, CA. North
Atlantic
Books. 1993. Belleme, John & Jan. Culinary Treasures of
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