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FOODS AND HERBS THAT HEAL

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					                      FOODS AND HERBS THAT HEAL

Foods that kill

Foods that Kill                          Replace with Foods that heal

ASPARTAME                                Stevia, Rice malt, Brley malt

MSG - Mono Sodium Glutamate              Natural spices

Pesticides                               Organic foods

CARCINOGENS                              Organic foods

Hormones - MILK                          Organic foods

Food additives                           Natural and whole foods, home made

                                         Improve your immunity.

Antibiotics                              In case of an acute infection use : Ozone, Bob
                                         Beck's Silver Pulser, Herbal medications (Olive
                                         leaf extract, Grapefruit kernel extract, cloves...)

                                         Stevia, Rice malt, Brley malt, Carob, Fruit,
                                         Carrot

Sugar , honey , chocolate                (If you Include in your diet algae, sea foods and
                                         unrefined sea salt that contain trace minerals
and other concentrated sweeteners        Chromium and Vanadium, you will not have
                                         craving for Sugar and sweets ! Craving for
                                         Sugar and sweets is a symptom of Chromium
                                         and Vanadium deficiency!)

                                         Water Read book:"Your Body Many Cries for
Coffee
                                         Water "

Margarine and other hydrogenated fats    Fats That Heal (Olive oil)

refined oils                             Fats That Heal (Olive oil)

refined salt, Table salt                 Unrefined sea salt

baking powder

Chlorinated Water                        Natural celan Water

hard and dry bovine milk cheese          Soft Cheese

Junk foods (hamburgers, pizza, hotdog,
                                         Home made foods, Baked Foods
nachos, …)

fried, smoked, grilled foods             Baked Foods
                                                   Water Read book: "Your Body Many Cries for
Soft drinks - Coca Cola, Pepsi, Soda pop
                                                   Water "

Alcohol drinks                                     Water

                          Foods that kill are stronger then foods that heal.


Healing Foods


        Some of the healing foods that are beneficial in certain diseases like
        acidity,   arthritis, asthma,cancer,cholera,     cold   and    cough,
        constipation, diabetes, dysentry, heart disease, high blood pressure,
        high cholesterol, high blood sugar, impotency, intestinal worms,
        jaundice, kidney stones, peptic ulcer, piles, pimples,teeth & gum
        problems and whooping cough.

                Acidity: Grapefruit, Coconut, Groundnut, Honey
                Arthritis: Apple, Banana, Mango, Cucumber, Garlic
                Asthma: Garlic
                Cancer: Carrot, Garlic, Lime, Lemon
                Cholera: Bitter Gourd (Karela),Coconut water, Cucumber, Onions
                Cold and Cough: Garlic, Ginger, Lime, Lemon
                Constipation: Almonds, Cabbage, Carrot, Cucumber, Lime, Lettuce,
                 Banana, Beet Root (Chukandar), Corn, Cucumber, Dates, Figs, Raisins,
                 Soyabeans, Spinach, Whole wheet (bread, pudding)
                Diabetes: Bengal Gram, Bitter Gourd (Karela), Fenugreek (Methi
                 seeds), Grapefruit, Indian goosberry (Amla), Groundnuts, Jambu Fruit
                 (Jamun), Kidney Beans (Rajmah), Lime, Lettuce, Mango leaves,
                 Soyabeans
                Dysentry: Banana, Carrot, Garlic, Groundnuts, Indian goosberry
                 (Amla), Jambul Fruit (Rose apple, Jamun), Mango seeds,
                 Pomegranate(Anar)
                Heart Disease: Cabbage, Carrot, Honey, Apple, Asparagus (Soot Mooli)
                 Garlic, Onions, Oranges, Grapes, Grapefruit, Indian goosberry (Amla),
                 Lime, Lemon, Raisins
                High Blood Pressure: Apple, Banana, Garlic, Lime, lemon, oats,
                 Onions, psyllium husk(Isabgole, Matamusil)
                High Cholesterol: Apple, Curry patta, Garlic, Grapefruit, Lime, Lemon,
                 Oats, Raisins, Soya Beans, Sunflower seeds
                High Blood Sugar: Bitter melon (Karela), Fenu greek (Methi seeds)
                Impotency: Almonds, Black gram (Urad Dal)
                Intestinal Worms: Carrot, Freshly ground Coconut Papya, Tomatoes,
                 Pomegranate(Anar)
                Jaundice: Radish, Sugarcane
                Kidney Stones: Apple, Tomato(?)
                Peptic Ulcer: Lime
                Piles: Beet Root (Chukandar), Bitter Gourd (Karela), Figs, Jambul Fruit
                 (Rose apple, Jamun), Onions, Radish, Lime,Pigeon Pea (Red Gram, Arhar
                 Dal)
                Pimples: Cucumber Juice (apply on face), Lime, Lemon
        Teeth & Gum Problems: Lime, Fresh Groundnut, Apple, Onions,
         Pomegranate (Anar) rind powder, Spinach
        Whooping Cough: Garlic, Onion

What are spices ?


The term ‘spices’ refers to the dried or desiccated parts of plants
i.e. the seeds, flowers, leaves, bark or roots, although some may be
used fresh.


Spices have a very long and colorful history. Traces have been found
in sites as ancient as the Egyptian pyramids and even older
civilizations used them. References to spices are available in
various religious scriptures like the Old Testament, the Sanskrit
Vedas and the Islamic Quran.


Once spices were ranked among the treasures of the world. They were
associated with wealth and power. World exploration was undertaken
for their discovery and wars were fought over them . A thriving
spice trade existed. In fact spices played a pivotal role in shaping
the world - the discovery of America being one example. A very
famous incidence of spice reverence is the burning of Rome’s whole
year’s supply of cinnamon by the emperor Nero in the year 54 a.d. at
his wife’s funeral.


As colorful as their history , uses of spices are equally daunting.
These range from cooking, medicine, aromatics and beauty care to the
more exotic like superstition, witch craft and magic.


Since their discovery, spices have been used by almost every
civilization for treating medical conditions. Even though initially
shunned by the practitioners of allopathic medicine, the modern
medicine has finally come round to reluctantly admit some medicinal
properties associated with spices. However debate as well as
research still continues.


Healing properties of some commonly used spices are outlined :


Black Pepper: This aids in digestion and relieves lung congestion by
warming bronchial passageways. Try black pepper powder mixed with
honey for relief of congestion and soothing coughs. Also black
pepper powder taken sprinkled over a hot half boiled egg is known to
work wonders for head colds.


Cloves: These soothe tooth ache, serve as a breath freshener,
relieve nausea and can also be taken for gastric upsets.


Cinnamon: This stimulates appetite, relieves stomach upsets and is
good for colds, flu and sore throat. Try boiling a few black pepper,
cloves, a small piece of cinnamon, green cardamom and a small piece
of ginger with tea in any form (grains, leaves or teabags), drink
the drained mixture hot just before going to bed for relief of cold
and flu symptoms.


Coriander: This is a stomach relaxant and can be used externally to
soothe symptoms hemorrhoids and joint pain.


Cardamom: This relieves nausea, settles upset stomachs, is effective
against allergies caused by dairy products and is good for
respiratory disorders. Try eating the seeds of green cardamom for
very effective relief of nausea and may also be taken for relief of
morning sickness during pregnancy.


Cumin: Stimulates appetite and is good for digestive problems.


Turmeric: This serves as an anticeptic. It is good for skin
disorders, stomach upsets and female menstrual and uterine problems.
It can be taken both internally and externally. Try taking a
teaspoon of turmeric powder with hot milk.


Nigella: This has a very broad spectrum of medicinal properties.
Infact, in the Islamic religion it is considered to be a cure for
all diseases except death. It is good for digestion, stomach
problems, gynaecological problems and is excellent for treating
stubborn coughs. It also assists in weight reduction. Try taking a
teaspoon of Nigella powder mixed with honey and warmed slightly,
first thing in the morning as a surefire cure for coughs.
Curry Leaf: These leaves are mixed as an infusion for constipation
and colic.


Mustard: This is a good pain reliever. It is used in poultice or
plaster form to ease rheumatic and muscular aches, also for
headaches and colds.


Anise: This is good for circulation, digestive and respiratory
problems.


Caraway: Used for indigestion, colic, intestinal and uterine cramps.


Ginger: Relieves nausea, stomach upsets, good for sore throats and
colic. It also serves as an appetizer.


Nutmeg: This serves as a cure for head aches, lack of sleep, urinary
problems, nausea, flatulence and improves digestion. This should be
taken very sparingly as large doses could be harmful.


All Spice: This improves digestion and is beneficial for the nervous
system.


Sesame: This is good for urinary problems, stomach ailments, hair
loss, dizziness, headaches and osteoporosis.


Vanilla: Improves appetite and assists in digestion.


Saffron: This is good for colds, relieves drowsiness and aids in
female menstruation.


Fennel: This aids in digestion, reduces inflammation and increases
milk production in nursing mothers. Try drinking water boiled with
fennel seeds, a little salt and sugar to alleviate dehydration and
improve digestion during diarrhoea or vomiting.


All the spices outlined above are very commonly used in Indian ,
Chinese , oriental and other cuisine . In most cases the seeds can
be taken directly or eaten with food . They can also be taken in
various combinations . Spices are quite safe and effective when used
sparingly . However as with all other food items and medications ,
exceeding doses or taking large amounts can be harmful .




    Myrrh: Myrrh is a resin that is collected from the small spaces under the bark of
     a bush native only to the barren deserts of the Middle East. The resin is a
     concentration of elixirs from the plant with many exotic properties. Ancient texts
     refer to its use as a medicine, antiseptic and preservative. Modern research has
     shown that it stimulates the production of white blood cells, boosts the immune
     system and is an excellent way to promote oral health. Mouthwashes and
     toothpaste found in natural health stores often contain myrrh as an active
     ingredient. At the time of the birth of Jesus, myrrh was one of the most expensive
     substances that could be collected. Mixed with other ingredients, it can be a
     potent topical antiseptic salve. Myrrh has been found to fight gum disease, is
     recommended as a gargle in cases of mumps, and helps fight tooth decay.
       As a spice, myrrh is rarely used as a flavoring but falls into one very specific
     characteristic of all spices: it is useful in small quantities and is relatively
     expensive. No wonder it was one of the gifts the Magi brought to honor the Christ
     child.
    Saffron: Saffron may be the queen of spices as far as premium cost is concerned.
     True saffron rings the register between 200 and 300 dollars an ounce! It is grown
     only in India, with a derivative type grown in Spain and Iran.
       Most people first learn about saffron from Indian food like "saffron rice."
     Saffron is indeed a primary ingredient in many Indian dishes. The big tip-off with
     saffron is the color. It imparts a brilliant yellowish hue and a subtle, aromatic
     flavor. It's one of those spices that it seems no matter how much you use, the
     flavor will remain distinct but subtle. But fortunately, you don't have to use much.

     The major reason for saffron's high cost is the production process. Saffron is
     collected from the stigma of a species of crocus flower native to Asia Minor. For
     the non-botanist, the stigma of a flower is that tiny point inside the bloom that
     receives the pollen. The saffron crocus has exactly three of those. They are
     thread-like in size and appearance, the best variety being reddish in color.

     Here's where the cost comes. Saffron is the ground powder of the stigmas. It takes
     14,000 stigmas to produce about an ounce of saffron spice. They have to be
     handled by hand. No wonder Donovan sang, "I'm just mad about Saffron."

     In traditional Indian medicine (ayurveda), saffron is used as an aphrodisiac, a cure
     for arthritis, asthma, to reduce fever, healing the liver and combating alcoholism.
     Many other applications are recounted, but those are ones that modern Indian
     medicine is currently investigating. Unani or the Islamic medical system, also
     uses saffron as a natural medicine. Other sources suggest that an active ingredient
     in saffron can lower blood cholesterol too.
   Cinnamon: What a common and elegant spice cinnamon is. It's harvested as the
    bark of a tree initially cultivated in Ceylon. Always a favorite when it comes to
    toast or topping hot chocolate, cinnamon is a healer too. This spice falls in the
    category herbalists call a "warming aromatic." Cinnamon has the effect of
    warming the body. It's what we call "spicy." Using common sense, we realize that
    a "spicy" spice heats up the body and promotes circulation. Cinnamon is one that
    does that. It also stimulates digestive processes and aids in that. Cultures
    throughout the ages have used cinnamon to fight a cold. It is a mild expectorant,
    meaning that it "opens things up" and helps you cough out congested lungs. When
    concentrated as an oil, it has been used topically to treat bee and insect stings.

    Of course we know cinnamon adds a wonderful flavor, but also think of it the
    next time you have a cold. In place of drugs and medications with side-effects, try
    a cup of hot water with cinnamon, a little fresh grated ginger root and some
    lemon. Your sinuses will clear and your cold will disappear.
   Clove: Cloves are just what they appear to be to the naked eye: the dried up
    flower bud of the clove plant. Pungent, sharp and powerfully aromatic, cloves
    enhance our meals in fruit dishes, desserts and candied meats like hams. But
    anyone who has ever had a toothache while away from their dentist knows that
    clove oil is one of the most powerful anesthetics available for dental pain. Just a
    drop on a cavity can bring relief as instantly as novocaine. And it's a proven
    antiseptic too. Some people find lightly chewing on a whole clove a wonderful
    breath-freshener as well.
   Cayenne: Cayenne, known also as capsicum or plain red pepper, is a powerhouse
    of healing properties. Cayenne defines the word spicy. When you see "spicy" on a
    menu, you know what that means: "hot!" And that is the characteristic of cayenne.
    Yet it could be as much a wonder drug as aspirin was once considered.

    Cayenne is useful in alleviating debilitating arthritis pain. Capsaicin, as the active
    ingredient is known, is even a main ingredient in expensive over-the-counter and
    prescription pain medications. Why spend the extra bucks? Go to the source, the
    pepper itself. Some recommend cayenne as powdered in capsules, others suggest
    ointments.

    Cayenne also stimulates the immune system and relieves congestion from colds.
    Next time you try chicken soup, make it spicy! Just read what Dr. James Duke
    lists as ailments cayenne has a use for treating: arthritis, backache, bunions, heart
    disease, ulcers, carpal tunnel, emphysema, fever, herpes, indigestion, pain,
    psoriasis, shingles and there's more. Notice a common link. They all can benefit
    from improved circulation and endorphin production, two of the primary things
    that capsicum promotes.
   Cardamom: Cardamom is another rather exotic spice from the Far East. It is
    powdered from the seeds of the plant and used in medicines and spices.
    Cardamom is high in a chemical known as cineole. This is also an expectorant,
    something that helps induce a productive cough to clear the lungs. Obviously,
    such can be helpful in addressing symptoms that involve the lungs. Sources
       suggest trying it to breathe easier in allergies and emphysema attacks. It's also
       identified as helpful in relaxing digestion and fighting a nervous stomach or
       irritable bowel syndrome.

       Cardamom is a soothing tonic that makes a calming night-time beverage when
       stirred into a cup of warm milk along with a little ginger. It is a favorite of
       ayurveda and a common additive to Indian cuisine. It also leaves the breath fresh
       and the gums healthy.
      Ginger: Ginger is my favorite when it comes to the islands, both Gilligan's and
       the Keys. Personal experience is what counts and I've had it.

       When diving in Florida, the best places are along the Florida Keys. Trouble is,
       even in rather mild winds, the ocean swell can be daunting due to the shallow
       waters. This can mean a pretty unpleasant boat trip to the dive site. One can spend
       the whole time leaning over the deck rail "screaming at submarines" as the
       colorful term says. Dramamine is the most common over-the-counter motion
       sickness remedy. It's somewhat effective. I've used it. Trouble is, it's side-
       effective too. Dramamine can cause hallucinations and convulsions according to
       the literature and it makes you drowsy besides. Who wants to dive drowsy?
       Fortunately, there is an alternative.

       Fresh ginger root has been found to be more effective than Dramamine in
       preventing motion sickness. And the only side effects it has are good ones. It
       freshens your breath. It improves digestion and it has long been used to combat
       depression. I've tried it too and I won't go back to Dramamine. Unless, of course,
       I'm just dying for a good, old-fashioned hallucination at 50 feet.



Cardamom (Elettaria cardamomum)
The secret to cardamom's health benefits lies in a powerful phytochemical called cineole,
which has positive effects on several bodily complaints. Because cineole can help break
up chest congestion, cardamom is an obvious choice when battling bronchitis, laryngitis,
and colds. This tasty spice fights sore throats and liver problems, as well. While
cardamom is generally safe, posing no more risk than a cup of coffee, people with
gallstones should talk with an herb-savvy physician before taking it as a tea or
supplement.

Cayenne (Capsicum spp.)
Like cardamom, cayenne possesses a mighty phytochemical. In cayenne's case, the
substance is capsaicin, found in peppers and spices from the mild (bell pepper, paprika)
to the mouth warming (jalapeno chile, cayenne). The greater the heat, the greater the
concentration of capsaicin. This phytochemical has proved so successful in dampening
itching and pain that it's used in over-the-counter as well as prescription ointments.
Capsaicin helps alleviate the aches of joint problems, cluster headaches, shingles, skin
problems, and diabetic neuropathy.
Cayenne and other capsaicin-containing spices and peppers also boost heart health by
reducing cholesterol and triglycerides, they improve digestion and reduce gas, and may
even help prevent and treat cancer. Despite its hot taste, cayenne actually sets off a
"cooling center" in your brain, bringing your body temperature down.

Cayenne is as safe as cardamom, but keep it away from eyes and broken skin or you'll
feel burning. Experiencing a burning sensation is also normal the first few times you use
a capsaicin-containing topical ointment, but this sensation should subside with continued
use.

Cinnamon (Cinnamomum aromaticum, C. verum)
Take advantage of one of grandma's favorites. Cinnamon's healing powers are myriad.
And its flavor is mild enough to invite a dash in hot drinks and cold sweets, on fruits, and
even in stews and soups. This spice's phytochemical compounds help control blood
sugar, cholesterol, and triglycerides. Cinnamon can also keep ulcers from worsening, as
well as prevent second ulcers from developing after first ulcers have abated.

Like cayenne, cinnamon reduces pain, whether for sore throats or menstrual cramps. It's
also useful for indigestion and intestinal spasms, bronchitis, colds, fevers, and mouth
inflammation.

In addition, dried cinnamon is packed with antioxidants, which may protect against
diseases related to oxidative damage, including atherosclerosis, Type 2 diabetes, and
some cancers. Cinnamon is very safe; only the most sensitive will react to this spice when
it is used topically. But taken as a supplement or concentrated in tea, it may lessen the
effect of tetracycline.

Ginger (Zingiber officinale)
Ginger has gained a reputation for soothing the stomach. When suffering from
indigestion, motion sickness, or postoperative nausea, reach for ginger. Two
phytochemicals - gingerol and shogaol - fight stomach distress by staving off the urge to
vomit and helping the stomach to keep food moving in the right direction through the GI
tract. Other substances in this spice quell dizziness and neutralize stomach acids. Ginger
also lessens inflammation and pain, brings more blood to injured areas, and can help in
treating ulcers.

Powerful antioxidants in ginger help prevent blood clotting and improve cholesterol
levels. Like cinnamon, it may have preventive powers against oxidative diseases such as
atherosclerosis and cancer.

Ginger's cineole, the same powerful phytochemical found in cardamom, acts as an
expectorant and dissipates bad breath. Even in supplement form, ginger is safe unless you
have gallbladder problems. If so, check with a doctor before ingesting.

Turmeric (Curcuma longa)
"Super" spice turmeric adds the yellow to curry and American-style mustard. The
antioxidants curcumin and curcuminoid make turmeric tops at alleviating arthritis and
other forms of inflammation and swelling. Evidence supports the theory that turmeric
also defends against some kinds of cancer - breast, lung, colon, and melanoma - by
reducing tumors, neutralizing certain cancer-causing compounds, and stopping cancer-
producing changes in cells. Athlete's foot benefits from an application of turmeric oil,
while the painful swelling of bunions can be reduced by application of grated turmeric.
Upset stomachs will be soothed, fats are better digested, and cholesterol may be lowered.
If you're cooking with this spice, toss in some black pepper, too. A substance in pepper
called piperine greatly increases your body's ability to benefit from turmeric.

Turmeric is a safe spice that's a natural alternative to dangerous Cox-2-inhibitors like
Vioxx®. But it has blood-thinning properties, so if you're a hemophiliac or considering
surgery, don't use this healing spice except occasionally in cooking.




Cumin seeds

Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch
when it comes to adding a nutty and peppery flavor to chili and other Mexican and Tex-Mex dishes
as well playing an important role in Indian and Middle Eastern cuisine where it is a key component
of curry powder. Both whole and ground cumin are available year-round.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-
brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong
to the same plant family (Umbelliferae).
It is probably not just for taste alone that cumin has made it into the stellar ranks of Indian, Middle
Eastern and Mexican cooking. This ordinary looking seed is anything but ordinary when it comes to
health benefits.


Iron for Energy and Immune Function
Cumin seeds, whose scientific name is Eugenia caryophyllus , are a very good source of iron, a
mineral that plays many vital roles in the body. Iron is an integral component of hemoglobin, which
transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for
energy production and metabolism. Additionally, iron is instrumental in keeping your immune
system healthy. Iron is particularly important for menstruating women, who lose iron each month
during menses. Additionally, growing children and adolescents have increased needs for iron, as do
women who are pregnant or lactating.


Seeds of Good Digestion
Cumin seeds have traditionally been noted to be of benefit to the digestive system, and scientific
research is beginning to bear out cumin's age-old reputation. Research has shown that cumin may
stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and
nutrient assimilation.


Cancer Prevention
Cumin seeds may also have anti-carcinogenic properties. In one study, cumin was shown to protect
laboratory animals from developing stomach or liver tumors. This cancer-protective effect may be
due to cumin’s potent free radical scavenging abilities as well as the ability it has shown to enhance
the liver’s detoxification enzymes. Yet, since free radical scavenging and detoxification are
important considerations for the general maintenance of wellness, cumin’s contribution to wellness
may be even more farther reaching.

Although the small cumin seed looks rather unassuming, it packs a punch when it comes to flavor,
which can be described as penetrating and peppery with slight citrus overtones. Cumin’s unique
flavor complexity has made it an integral spice in the cuisines of Mexico, India and the Middle East.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-
brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong
to the same plant family (Umbelliferae). The scientific name for cumin is Cuminum cyminum.

Cumin is available both in its whole seed form and ground into a powder.

Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean
countries for millennia. Throughout history, cumin has played an important role as a food and
medicine and has been a cultural symbol with varied attributes.

Cumin was mentioned in the Bible not only as a seasoning for soup and bread, but also as a
currency used to pay tithes to the priests. In ancient Egypt, cumin was not only used as a culinary
spice, it was also an ingredient used to mummify pharaohs.

Cumin seeds were highly honored as a culinary seasoning in both ancient Greek and Roman
kitchens. Cumin's popularity was partly due to the fact that its peppery flavor made it a viable
replacement for black pepper, which was very expensive and hard to come by. Cumin was also
noted for both its medicinal and cosmetic properties. Its application to induce a pallid complexion
was frequently employed by many students trying to convince their teachers that they had pulled
―all-nighters‖ studying for their classes.
Although a much prized spice, cumin became a symbol of frugality and greed in ancient Rome. Both
Marcus Aurelius and Antoninus Pius, emperors with a reputation for their avarice, were given
nicknames that included reference to cumin.

During the Middle Ages in Europe, cumin was one of the most common spices used. Around that
time, cumin added another attribute to its repertoire – it became recognized as a symbol of love
and fidelity. People carried cumin in their pockets when attending wedding ceremonies, and married
soldiers were sent off to war with a loaf of cumin bread baked by their wives. Cumin's use for
fortifying love is also represented in certain Arabic traditions in which a paste of ground cumin,
pepper and honey is thought to have aphrodisiac properties.

While it still maintained an important role in Indian and Middle Eastern cuisines, the popularity of
cumin in Europe declined after the Middle Ages. Today, cumin is experiencing renewed recognition
owing to newfound appreciation of its culinary and therapeutic properties.




Coriander seeds

Like other spices coriander is available throughout the year providing a fragrant
flavor that is reminiscent of both citrus peel and sage.

The fruit of the coriander plant contains two seeds which, when dried, are the
portions used as the dried spice. When ripe, the seeds are yellowish-brown in color
with longitudinal ridges. Coriander seeds are available whole or in ground powder
form.




Coriander seeds have a health-supporting reputation that is high on the list of the
healing spices. In parts of Europe, coriander has traditionally been referred to as an
―anti-diabetic‖ plant. In parts of India, it has traditionally been used for its anti-
inflammatory properties. In the United States, coriander has recently been studied
for its cholesterol-lowering effects.

Control of Blood Sugar, Cholesterol and Free Radical Production
Recent research studies (though still on animals) have confirmed all three of these
healing effects. When coriander was added to the diet of diabetic mice, it helped
stimulate their secretion of insulin and lowered their blood sugar. When given to
rats, coriander reduced the amount of damaged fats (lipid peroxides) in their cell
membranes. And when given to rats fed a high-fat, high-cholesterol diet, coriander
lowered levels of total and LDL (the "bad" cholesterol), while actually increasing
levels of HDL (the ―good‖ cholesterol). Research also suggests that the volatile oils
found in the leaves of the coriander plant, commonly known as cilantro, may have
antimicrobial properties.

A Phytonutrient-Dense Herb
Many of the above healing properties of coriander can be attributed to its exceptional
phytonutrient content. Coriander’s volatile oil is rich in beneficial phytonutrients,
including carvone, geraniol, limonene, borneol, camphor, elemol, and linalool.
Coriander's flavonoids include quercitin, kaempferol, rhamnetin, and epigenin. Plus,
coridander contains active phenolic acid compounds, including caffeic and
chlorogenic acid.

Nutrient As Well As Phytonutrient-Dense
Not only is coriander replete with a variety of phytonutrients, this exceptional herb
emerged from our food ranking system as an important source of many traditional
nutrients. Based on our nutrient density ranking process, coriander qualified as a
very good source of dietary fiber and a good source of iron, magnesium and
manganese.




Spice Up Your Life and Subdue the Salmonella
Coriander (also called cilantro) contains an antibacterial compound that may prove to
be a safe, natural means of fighting Salmonella, a frequent and sometimes deadly
cause of foodborne illness, suggests a study published in the June 2004 issue of the
Journal of Agriculture and Food Chemistry.

Working together, U.S. and Mexican researchers isolated the compound – dodecenal
– which laboratory tests showed is twice as effective as the commonly used antibiotic
drug gentamicin at killing Salmonella. Since most natural antibacterial agents found
in food have weak activity, study leader Isao Kubo, a chemist at the University of
California, Berkeley, noted, "We were surprised that dodecenal was such a potent
antibiotic."

While dodecenal is found in comparable amounts in both the seeds and fresh leaves
of coriander, the leaves are usually eaten more frequently since they are one of the
main ingredients in salsa, along with tomatoes, onions and green chillies. In addition
to dodecenal, eight other antibiotic compounds were isolated from fresh coriander,
inspiring the food scientists to suggest that dodecenal might be developed as a
tasteless food additive to prevent foodborne illness. While this may prove to be a
useful idea, who wants to settle for "tasteless" food protection? Our suggestion at
the World's Healthiest Foods? Enjoy more fresh salsa and other delicious recipes
featuring coriander! For our taste full suggestions, click Recipes.(June 30, 2004)

Coriander is considered both an herb and a spice since both its leaves and its seeds
are used as a seasoning condiment. Fresh coriander leaves are more commonly
known as cilantro and bear a strong resemblance to Italian flat leaf parsley. This is
not surprising owing to the fact that they belong to the same plant family
(Umbelliferae).

The fruit of the coriander plant contains two seeds which, when dried, are the parts
that are used as the dried spice. When ripe, the seeds are yellowish-brown in color
with longitudinal ridges. They have a fragrant flavor that is reminiscent of both citrus
peel and sage. Coriander seeds are available in whole or ground powder form.

The name coriander is derived from the Greek word koris, which means bug. It may
have earned this name because of the ―buggy‖ offensive smell that it has when
unripe. The Latin name for coriander is Coriandrum sativum.

The use of coriander can be traced back to 5,000 BC, making it one of the world’s
oldest spices. It is native to the Mediterranean and Middle Eastern regions and has
been known in Asian countries for thousands of years. Coriander was cultivated in
ancient Egypt and given mention in the Old Testament. It was used as a spice in
both Greek and Roman cultures, the latter using it to preserve meats and flavor
breads. The early physicians, including Hippocrates, used coriander for its medicinal
properties, including as an aromatic stimulant.

The Russian Federation, India, Morocco and Holland are among the countries that
commercially produce coriander seeds. Coriander leaves (cilantro) are featured in the
culinary traditions of Latin American, Indian and Chinese cuisine.

Oregano

The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean
and Mexican cuisines. This popular herb whose name means ―mountain joy‖ is available throughout
the year.

Oregano is known botanically as Origanum vulgare and is called wild marjoram in many parts of
Europe since it is closely related to the herb that we know as sweet marjoram. It is a small shrub
with multi-branched stems covered with small grayish-green oval leaves and small white or pink
flowers. In Mediterranean climates oregano grows as a perennial plant, but in the harsher climates
of North America, they grow as annuals.
You may have seen a bottle marked ―oil of oregano‖ in a health food store. There are good reasons
why!


An Effective Anti-Bacterial
The volatile oils in this spice include thymol and carvacrol, both of which have been shown to inhibit
the growth of bacteria, including Pseudomonas aeruginosa and Staphylococcus aureus . In Mexico,
researchers have compared oregano to tinidazol, a commonly used prescription drug to treat
infection from the amoeba Giardia lamblia. These researchers found oregano to be more effective
against Giardia than the commonly used prescription drug.


Potent Anti-Oxidant Activity
Oregano contains numerous phytonutrients - including thymol and rosmarinic acid - that have also
been shown to function as potent antioxidants that can prevent oxygen-based damage to cell
structures throughout the body. In laboratory studies, oregano has demonstrated stronger anti-
oxidant capacity than either of the two synthetic anti-oxidants commonly added to processed food –
BHT (butylated hydroxytoluene) and BHA (butylated bydroxyanisole). Additionally, on a per gram
fresh weight basis, oregano has demonstrated 42 times more antioxidant activity than apples, 30
times more than potatoes, 12 times more than oranges and 4 times more than blueberries.


A Nutrient-Dense Spice
Our food ranking system qualified oregano as a very good source of fiber. Fiber works in the body to
bind to bile salts and cancer-causing toxins in the colon and remove them from the body. This
forces the body to break down cholesterol to make more bile salts. These are just some of the
reasons that diets high in fiber have been shown to lower high cholesterol levels and reduce the risk
of colon cancer.

Oregano also emerged from our food ranking system as a bountiful source of many nutrients. It
qualified within our system as a very good source of iron, manganese and dietary fiber, as well as a
good source of calcium, vitamin C, vitamin A (through its concentration pro-vitamin A carotenoidsl
ike beta-carotene) and omega-3 fatty acids.

While many people think of pizza when they think of oregano, this wonderful herb can add a warm,
balsamic and aromatic flavor to many different dishes, especially those of the Mediterranean
cuisine.

Oregano is known botanically as Origanum vulgare and is called wild marjoram in many parts of
Europe since it is closely related to the herb that we know as sweet marjoram. Its name is derived
from the Greek words ―oros‖ (mountain) and ―ganos‖ (joy) since not only was it a symbol of
happiness, but it made the hillsides on which it grew look beautiful.

Oregano is native to northern Europe, although it grows throughout many regions of the world. It
has been recognized for its aromatic properties since ancient times, with the Greeks and Romans
holding oregano as a symbol of joy and happiness. In fact, it was a tradition for Greek and Roman
brides and grooms to be crowned with a laurel of oregano.

Oregano has been cultivated in France since the Middle Ages and has come to be an important herb
in Mediterranean cooking. Oregano was hardly known in the United States until the early 20th
century when GIs returning from Italy brought word of this fragrant and delicious herb back to the
United States.

Whenever possible, choose fresh oregano over the dried form of the herb since it is superior in
flavor. The leaves of fresh oregano should look fresh and be a vibrant green in color, while the
stems should be firm. They should be free from darks spots or yellowing.
Even through dried herbs and spices like oregano are widely available in supermarkets, you may
want to explore the local spice stores in your area. Oftentimes, these stores feature an expansive
selection of dried herbs and spices that are of superior quality and freshness compared to those
offered in regular markets. Just like with other dried herbs, when purchasing dried oregano, try to
buy that which has been organically grown since this will give you more assurance that it has not
been irradiated.


Rosemary

Looking like a small sprig from an evergreen tree the wonderful smell and assertively pine-like
fragrance and pungent flavor of rosemary goes a long way to flavor to chicken, lamb, pork, salmon
and tuna dishes as well as many soups and sauces. As an evergreen, rosemary is available
throughout the year.

Rosemary grows on a small evergreen shrub belonging to the Labiatae family that is related to mint.
Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their
underside. Its memorable flavor and unique health benefits makes it an indispensable herb for
every kitchen.




The wonderful smell of rosemary is often associated with good food and great times. But it could
just as easily be associated with good health. Rosemary contains substances that are useful for
stimulating the immune system, increasing circulation, and improving digestion. Rosemary also
contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma
attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain,
improving concentration. So, the next time you enhance the flavor of some special dish with
rosemary, congratulate yourself for a wise as well as delicious choice.

It is not surprising that the taste and aroma of the herb rosemary, historically used for
strengthening the memory, is unforgettable. Rosemary has a unique pine-like fragrant flavor that is
balanced by a rich pungency, a combination that evokes both the forest and the sea. Its memorable
flavor and unique health benefits makes it an indispensable herb for every kitchen.

Rosemary grows on a small evergreen shrub belonging to the Labiatae family that is related to mint.
Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their
underside.

Although rosemary is native to the Mediterranean, it now grows throughout much of the temperate
regions in Europe and America. Rosemary has been a prized seasoning and natural medicine for
millennia. Part of rosemary’s popularity came from the widespread belief that rosemary stimulated
and strengthened the memory, a quality for which it is still traditionally used. In ancient Greece,
students would place rosemary sprigs in their hair when studying for exams, and mourners would
also throw the fragrant herb into the grave of the deceased as a symbol of remembrance. In olde
England, rosemary's ability to fortify the memory transformed it into a symbol of fidelity, and it
played an important role in the costumes, decorations and gifts used at weddings. Rosemary oil was
first extracted in the 14th century, after which it was used to make Queen of Hungary water, a very
popular cosmetic used at that time. In the 16th and 17th centuries, rosemary became popular as a
digestive aid in apothecaries. Recently, as modern research focuses on the beneficial active
components in rosemary, our appreciation for this herb's therapeutic as well as culinary value has
been renewed.




Ginger




Historically, ginger has a long tradition of being very effective in alleviating symptoms of
gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative (a
substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance
which relaxes and soothes the intestinal tract). Modern scientific research has revealed that ginger
possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the
formation of inflammatory compounds, and direct anti-inflammatory effects.


Gastrointestinal Relief
A clue to ginger's success in eliminating gastrointestinal distress is offered by recent double-blind
studies, which have demonstrated that ginger is very effective in preventing the symptoms of
motion sickness, especially seasickness. In fact, in one study, ginger was shown to be far superior
to Dramamine, a commonly used over-the-counter and prescription drug for motion sickness.
Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting,
and cold sweating.


Safe and Effective Relief of Nausea and Vomiting During Pregnancy
Ginger's anti-vomiting action has been shown to be very useful in reducing the nausea and vomiting
of pregnancy, even the most severe form, hyperemesis gravidum, a condition which usually
requires hospitalization. In a double-blind trial, ginger root brought about a significant reduction in
both the severity of nausea and number of attacks of vomiting in 19 of 27 women in early
pregnancy (less than 20 weeks). Unlike antivomiting drugs, which can cause severe birth defects,
ginger is extremely safe, and only a small dose is required. A review of six double-blind, randomized
controlled trials with a total of 675 participants, published in the April 2005 issue of the journal,
Obstetrics and Gynecology,has confirmed that ginger is effective in relieving the severity of nausea
and vomiting during pregnancy. The review also confirmed the absence of significant side effects or
adverse effects on pregnancy outcomes.
Anti-Inflammatory Effects
Ginger contains very potent anti-inflammatory compounds called gingerols. These substances are
believed to explain why so many people with osteoarthritis or rheumatoid arthritis experience
reductions in their pain levels and improvements in their mobility when they consume ginger
regularly. In two clinical studies involving patients who responded to conventional drugs and those
who didn't, physicians found that 75% of arthritis patients and 100% of patients with muscular
discomfort experienced relief of pain and/or swelling.




Arthritis-related problems with your aging knees? Regularly spicing up your meals with fresh ginger
may help, suggests a study published in a recent issue of Osteoarthritis Cartilage. In this twelve
month study, 29 patients with painful arthritis in the knee (6 men and 23 women ranging in age
from 42-85 years) participated in a placebo-controlled, double-blind, crossover study. Patients
switched from placebo to ginger or visa versa after 3 months. After six months, the double-blind
code was broken and twenty of the patients who wished to continue were followed for an additional
six months.

By the end of the first six month period, those given ginger were experiencing significantly less pain
on movement and handicap than those given placebo. Pain on movement decreased from a score of
76.14 at baseline to 41.00, while handicap decreased from 73.47 to 46.08. In contrast, those who
were switched from ginger to placebo experienced an increase in pain of movement (up to 82.10)
and handicap (up to 80.80) from baseline. In the final phase of the study when all patients were
getting ginger, pain remained low in those already taking ginger in phase 2, and decreased again in
the group that had been on placebo.

Not only did participants’ subjective experiences of pain lessen, but swelling in their knees, an
objective measurement of lessened inflammation, dropped significantly in those treated with ginger.
The mean target knee circumference in those taking ginger dropped from 43.25cm when the study
began to 39.36cm by the 12th week. When this group was switched to placebo in the second phase
of the study, their knee circumferences increased, while those who had been on placebo but were
now switched to ginger experienced a decrease in knee circumference. In the final phase, when
both groups were given ginger, mean knee circumference continued to drop, reaching lows of 38.78
and 36.38 in the two groups.

How does ginger work its anti-inflammatory magic? Two other recent studies provide possible
reasons.

A study published in the November 2003 issue of Life Sciences suggests that at least one reason for
ginger’s beneficial effects is the free radical protection afforded by one of its active phenolic
constituents, 6-gingerol. In this in vitro (test tube) study, 6-gingerol was shown to significantly
inhibit the production of nitric oxide, a highly reactive nitrogen molecule that quickly forms a very
damaging free radical called peroxynitrite. Another study appearing in the November 2003 issue of
Radiation Research found that in mice, five days treatment with ginger (10 mg per kilogram of body
weight) prior to exposure to radiation not only prevented an increase in free radical damage to
lipids (fats found in numerous bodily components from cell membranes to cholesterol), but also
greatly lessened depletion of the animals’ stores of glutathione, one of the body’s most important
internally produced antioxidants.



A study published in the February 2005 issue of the Journal of Alternative and Complementary
Medicine sheds further light on the mechanisms of action that underlie ginger's anti-inflammatory
effectiveness. In this research, ginger was shown to suppress the pro-inflammatory compounds
(cytokines and chemokines) produced by synoviocytes (cells comprising the synovial lining of the
joints), chrondrocytes (cells comprising joint cartilage) and leukocytes (immune cells).
Protection against Colorectal Cancer
Gingerols, the main active components in ginger and the ones responsible for its distinctive flavor,
may also inhibit the growth of human colorectal cancer cells, suggests research presented at the
Frontiers in Cancer Prevention Research, a major meeting of cancer experts that took place in
Phoenix, AZ, October 26-30, 2003.

In this study, researchers from the University of Minnesota’s Hormel Institute fed mice specially
bred to lack an immune system a half milligram of -gingerol three times a week before and after
injecting human colorectal cancer cells into their flanks. Control mice received no -gingerol.

Tumors first appeared 15 days after the mice were injected, but only 4 tumors were found in the
group of -gingerol-treated mice compared to 13 in the control mice, plus the tumors in the -gingerol
group were smaller on average. Even by day 38, one mouse in the -gingerol group still had no
measurable tumors. By day 49, all the control mice had been euthanized since their tumors had
grown to one cubic centimeter (0.06 cubic inch), while tumors in 12 of the -gingerol treated mice
still averaged 0.5 cubic centimeter—half the maximum tumor size allowed before euthanization.

Research associate professor Ann Bode noted, ―These results strongly suggest that ginger
compounds may be effective chemopreventive and/or chemotherapeutic agents for colorectal
carcinomas.‖

In this first round of experiments, mice were fed ginger before and after tumor cells were injected.
In the next round, researchers will feed the mice ginger only after their tumors have grown to a
certain size. This will enable them to look at the question of whether a patient could eat ginger to
slow the metastasis of a nonoperable tumor. Are they optimistic? The actions of the University of
Minnesota strongly suggest they are. The University has already applied for a patent on the use of -
gingerol as an anti-cancer agent and has licensed the technology to Pediatric Pharmaceuticals
(Iselin, N.J.). (December 8, 2003)


Immune Boosting Action
Ginger can not only be warming on a cold day, but can help promote healthy sweating, which is
often helpful during colds and flus. A good sweat may do a lot more than simply assist
detoxification. German researchers have recently found that sweat contains a potent germ-fighting
agent that may help fight off infections. Investigators have isolated the gene responsible for the
compound and the protein it produces, which they have named dermicidin. Dermicidin is
manufactured in the body's sweat glands, secreted into the sweat, and transported to the skin's
surface where it provides protection against invading microorganisms, including bacteria such as E.
coli and Staphylococcus aureus (a common cause of skin infections), and fungi, including Candida
albicans.

Ginger is so concentrated with active substances, you don’t have to use very much to receive its
beneficial effects. For nausea, ginger tea made by steeping one or two 1/2-inch slices (one 1/2-inch
slice equals 2/3 of an ounce) of fresh ginger in a cup of hot water will likely be all you need to settle
your stomach. For arthritis, some people have found relief consuming as little as a 1/4-inch slice of
fresh ginger cooked in food, although in the studies noted above, patients who consumed more
ginger reported quicker and better relief.

The spice ginger is the underground rhizome of the ginger plant, known botanically as Zingiber
officinale. The plant’s botanical name is thought to be derived from its Sanskrit name ―singabera‖
which means ―horn shaped,‖ a physical characteristic that ginger reflects.

The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It
is covered with a brownish skin that may either be thick or thin, depending upon whether the plant
was harvested when it was mature or young. The ginger rhizome has a firm, yet striated texture
and a taste that is aromatic, pungent and hot.
Thyme, ground

A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and
vegetable dishes. Both fresh and dried thyme is available in your local supermarket throughout the
year.

Thyme leaves are curled, elliptically shaped and very small, measuring about one-eighth of an inch
long and one-sixteenth of an inch wide. The upper leaf is green-grey in color on top, while the
underside is a whitish color. Along with fresh sprigs of parsley and bay leaves, thyme is included in
the French combination of herbs called bouquet garni used to season stock, stews and soups.




Thyme has a long history of use in natural medicine in connection with chest and respiratory
problems including coughs, bronchitis, and chest congestion. Only recently, however, have
researchers pinpointed some of the components in thyme that bring about its healing effects. The
volatile oil components of thyme are now known to include carvacolo, borneol, geraniol, but most
importantly, thymol.


Significant Anti-Oxidant Protection of Cellular Membranes
Thymol – named after the herb itself – is the primary volatile oil constituent of thyme, and its
health-supporting effects are well documented. In studies on aging in rats, thymol has been found
to protect and significantly increase the percentage of healthy fats found in cell membranes and
other cell structures. In particular, the amount of DHA (docosahexaenoic acid, an omega-3 fatty
acid) in brain, kidney, and heart cell membranes was increased after dietary supplementation with
thyme. In other studies looking more closely at changes in the brains cells themselves, researchers
found that the maximum benefits of thyme occurred when the food was introduced very early in the
lifecycle of the rats, but was less effective in offsetting the problems in brain cell aging when
introduced late in the aging process.

Thyme also contains a variety of flavonoids, including apigenin, naringenin, luteolin, and thymonin.
These flavonoids increase thyme’s antioxidant capacity, and combined with its status as a very good
source of manganese, give thyme a high standing on the list of anti-oxidant foods.


Time's Up for Microbes with Thyme
The volatile oil components of thyme have also been shown to have antimicrobial activity against a
host of different bacteria and fungi. Staphalococcus aureus, Bacillus subtilis, Escherichia coli and
Shigella sonnei are a few of the species against which thyme has been shown to have antibacterial
activity.

For thousands of years, herbs and spices have been used to help preserve foods and protect them
from microbial contamination, now research shows that both thyme and basil contain constituents
that can both prevent contamination and decontaminate previously contaminated foods. In these
studies, published in the February 2004 issue of Food Microbiology, researchers found that thyme
essential oil was able to decontaminate lettuce inoculated wth Shigella, an infectious organism that
triggers diarrhea and may cause significant intestinal damage. In addition, washing produce in
solution containing either basil or thyme essential oil at the very low concentration of just 1%
resulted in dropping the number of Shigella bacteria below the point at which they could be
detected. While scientists use this research to try to develop natural food preservatives, it makes
good sense to include thyme and basil in more of your recipes, particularly for foods that are not
cooked such as salads. Adding fresh thyme and/or basil to your next vinaigrette will not only
enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is
safe to eat.(March 25, 2004)


A Nutrient-Dense Spice
The range of other health-supportive nutrients found in thyme is also impressive. This food emerged
from our food ranking system as an excellent source of iron and manganese, a very good source of
calcium and a food source of dietary fiber.

A delicate looking herb with a penetrating fragrance, thyme is an herb we should all take time to
investigate and enjoy. And with about sixty different varieties including French (common) thyme,
lemon thyme, orange thyme and silver thyme, this herb is sure to add some spice to your life.

Thyme leaves are curled, elliptically shaped and very small, measuring about one-eighth of an inch
long and one-sixteenth of an inch wide. The upper leaf is green-grey in color on top, while the
underside is a whitish color.

French thyme is known scientifically as Thymus vulgaris.

Thyme has been used since ancient times for its culinary, aromatic and medicinal properties. The
ancient Egyptians used it as an embalming agent to preserve their deceased pharaohs.

In ancient Greece, thyme was widely used for its aromatic qualities, being burned as incense in
sacred temples. Thyme was also a symbol of courage and admiration with the phrase ―the smell of
thyme‖ being a saying that reflected praise unto its subject. Thyme’s association with bravery
continued throughout medieval times when it was a ritual for women to give their knights a scarf
that had a sprig of thyme placed over an embroidered bee. Since the 16th century, thyme oil has
been used for its antiseptic properties, both as mouthwash and a topical application.

Thyme is native to areas such as Asia, southern Europe and the Mediterranean region and is also
cultivated in North America.


Turmeric, ground

Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange
and ginger, and while it is best known as one of the ingredients used to make curry, it also gives
ballpark mustard its bright yellow color.

Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep
orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and
Indian systems of medicine. Turmeric was traditionally called ―Indian saffron‖ because of its deep
yellow-orange color and has been used throughout history as a condiment, healing remedy and
textile dye.
Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a powerful medicine that has
long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to
treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine,
hemorrhage, toothache, bruises, chest pain, and colic.


A Potent, Yet Safe Anti-Inflammatory
The volatile oil fraction of turmeric has been demonstrated significant anti-inflammatory activity in a
variety of experimental models. Even more potent than its volatile oil is the yellow or orange
pigment of turmeric, which is called curcumin. Curcumin is thought to be the primary
pharmacological agent in turmeric. In numerous studies, curcumin's anti-inflammatory effects have
been shown to be comparable to the potent drugs hydrocortisone and phenylbutazone as well as
over-the-counter anti-inflammatory agents such as Motrin. Unlike the drugs, which are associated
with significant toxic effects (ulcer formation, decreased white blood cell count, intestinal bleeding),
curcumin produces no toxicity.




An Effective Treatment for Inflammatory Bowel Disease
Curcumin may provide an inexpensive, well-tolerated, and effective treatment for inflammatory
bowel disease (IBD) such as Crohn’s and ulcerative colitis, recent research suggests. In this study,
mice given an inflammatory agent that normally induces colitis were protected when curcumin was
added to their diet five days beforehand. The mice receiving curcumin not only lost much less
weight than the control animals, but when researchers checked their intestinal cell function, all the
signs typical of colitis—mucosal ulceration, thickening of the intestinal wall, and the infiltration of
inflammatory cells—were all much reduced. While the researchers are not yet sure exactly how
curcumin achieves its protective effects, they think its benefits are the result of not only antioxidant
activity, but also inhibition of a major cellular inflammatory agent called NF kappa-B. Plus, an
important part of the good news reported in this study is the fact that although curcumin has been
found to be safe at very large doses, this component of turmeric was effective at a concentration as
low as 0.25 per cent—an amount easily supplied by simply enjoying turmeric in flavorful curries.


Relief for Rheumatoid Arthritis
Clinical studies have substantiated that curcumin also exerts very powerful antioxidant effects. As
an antioxidant, curcumin is able to neutralize free radicals, chemicals that can travel through the
body and cause great amounts of damage to healthy cells and cell membranes. This is important in
many diseases, such as arthritis, where free radicals are responsible for the painful joint
inflammation and eventual damage to the joints. Turmeric's combination of antioxidant and anti-
inflammatory effects explains why many people with joint disease find relief when they use the
spice regularly. In a recent study of patients with rheumatoid arthritis, curcumin was compared to
phenylbutazone and produced comparable improvements in shortened duration of morning stiffness,
lengthened walking time, and reduced joint swelling.
Help for Cystic Fibrosis Sufferers
Curcumin, the major constituent of turmeric that gives the spice its yellow color, can correct the
most common expression of the genetic defect that is responsible for cystic fibrosis, suggests an
animal study published in the April 2004 issue of Science. Cystic fibrosis, a fatal disease that attacks
the lungs with a thick mucus, causing life-threatening infections, afflicts about 30,000 American
children and young adults, who rarely survive beyond 30 years of age. The mucus also damages the
pancreas, thus interfering with the body’s ability to digest and absorb nutrients.

Researchers now know that cystic fibrosis is caused by mutations in the gene that encodes for a
protein (the transmembrane conductance regulator or CFTR). The CTFR protein is responsible for
traveling to the cell’s surface and creating channels through which chloride ions can leave the cell.
When the protein is abnormally shaped because of a faulty gene, this cannot happen, so chloride
builds up in the cells, which in turn, leads to mucus production.

The most common mutation, which is called DeltaF508, results in the production of a misfolded
protein. When mice with this DeltaF508 defect were given curcumin in doses that, on a weight-per-
weight basis, would be well-tolerated by humans, curcumin corrected this defect, resulting in a
DeltaF508 protein with normal appearance and function. In addition, the Yale scientists studying
curcumin have shown that it can inhibit the release of calcium, thus allowing mutated CTFR to exit
cells via the calcium channels, which also helps stop the chloride-driven build up of mucus.
Specialists in the treatment of cystic fibrosis caution, however, that patients should not self-
medicate with dietary supplements containing curcumin, until the correct doses are known and any
adverse interactions identified with the numerous prescription drugs taken by cystic fibrosis
sufferers.


Cancer Prevention
Curcumin's antioxidant actions enable it to protect the colon cells from free radicals that can
damage cellular DNA--a significant benefit particularly in the colon where cell turnover is quite
rapid, occuring approximately every three days. Because of their frequent replication, mutations in
the DNA of colon cells can result in the formation of cancerous cells much more quickly. Curcumin
also helps the body to destroy mutated cancer cells, so they cannot spread through the body and
cause more harm. A primary way in which curcumin does so is by enhancing liver function.
Additionally, other suggested mechanisms by which it may protect against cancer development
include inhibiting the synthesis of a protein thought to be instrumental in tumor formation and
preventing the development of additional blood supply necessary for cancer cell growth.




Reduce Risk of Childhood Leukemia
Research presented at a recent conference on childhood leukemia, held in London, provides
evidence that eating foods spiced with turmeric could reduce the risk of developing childhood
leukemia. The incidence of this cancer has risen dramatically during the 20th century, mainly in
children under age five, among whom the risk has increased by more than 50% cent since 1950
alone. Modern environmental and lifestyle factors are thought to play a major role in this increase.

Childhood leukemia is much lower in Asia than Western countries, which may be due to differences
in diet, one of which, the frequent use of turmeric, has been investigated in a series of studies over
the last 20 years by Prof. Moolky Nagabhushan from the Loyola University Medical Centre, Chicago,
IL.

"Some of the known risk factors that contribute to the high incidence of childhood leukemia are the
interaction of many lifestyle and environmental factors. These include prenatal or postnatal
exposure to radiation, benzene, environmental pollutants and alkylating chemotherapeutic drugs.
Our studies show that turmeric—and its colouring principle, curcumin—in the diet mitigate the
effects of some of these risk factors."

Nagabhushan has shown that the curcumin in turmeric can:


       inhibit the mutagenicity of polycyclic aromatic hydrocarbons (PAHs) (carcinogenic chemicals
        created by the burning of carbon based fuels including cigarette smoke)
       inhibit radiation-induced chromosome damage
       prevent the formation of harmful heterocyclic amines and nitroso compounds, which may
        result in the body when certain processed foods, such as processed meat products that
        contain nitrosamines, are eaten
       irreversibly inhibit the multiplication of leukemia cells in a cell culture




Inhibits Cancer Cell Growth and Metastases
Epidemiological studies have linked the frequent use of turmeric to lower rates of breast, prostate,
lung and colon cancer, and earlier laboratory experiments have shown curcumin can prevent tumors
from forming. Now, new research conducted at the University of Texas suggests that even when
breast cancer is already present, curcumin can help slow the spread of breast cancer cells to the
lungs in mice.

In this study, published in the September 2005 issue of Biochemical Pharmacology, human breast
cancer cells were injected into mice, and the resulting tumors removed to simulate a mastectomy.

The mice were then divided into four groups. One group received no further treatment and served
as a control. A second group was given the cancer drug paclitaxel (Taxol); the third got curcumin,
and the fourth was given both Taxol and curcumin.

After five weeks, only half the mice in the curcumin-only group and just 22% of those in the
curcumin plus Taxol group had evidence of breast cancer that had spread to the lungs.

But 75% of the mice that got Taxol alone and 95% of the control group developed lung tumours.

How did curcumin help? "Curcumin acts against transcription factors, which are like a master
switch," says lead researcher, Bharat Aggarwal. "Transcription factors regulate all the genes needed
for tumors to form. When we turn them off, we shut down some genes that are involved in the
growth and invasion of cancer cells."

In another laboratory study of human non-Hodgkin's lymphoma cells published in the September
2005 issue of Biochemical Pharmacology, University of Texas researchers showed that curcumin
inhibits the activation of NF-kappaB, a regulatory molecule that signals genes to produce a slew of
inflammatory molecules (including TNF, COX-2 and IL-6) that promote cancer cell growth. In
addition, curcumin was found to suppress cancer cell proliferation and to induce cell cycle arrest and
apoptosis (cell suicide) in the lung cancer cells. Early phase I clinical trials at the University of Texas
are now also looking into curcumin's chemopreventive and therapeutic properties against multiple
myeloma and pancreatic cancer, and other research groups are investigating curcumin's ability to
prevent oral cancer.
Improved Liver Function
In a recent rat study that was conducted to evaluate the effects of turmeric on the liver's ability to
detoxify xenobiotic (toxic) chemicals, levels of two very important liver detoxification enzymes (UDP
glucuronyl transferase and glutathione-S-transferase) were significantly elevated in rats fed
turmeric as compared to controls. The researchers commented, "The results suggest that turmeric
may increase detoxification systems in addition to its anti-oxidant properties...Turmeric used widely
as a spice would probably mitigate the effects of several dietary carcinogens."

Curcumin has been shown to prevent colon cancer in rodent studies. When researchers set up a
study to analyze how curcumin works, they found that it inhibits free radical damage of fats (such
as those found in cell membranes and cholesterol), prevents the formation of the inflammatory
chemical cyclooxygenase-2 (COX-2), and induces the formation of a primary liver detoxification
enzyme, glutathione S-transferase (GST) enzymes. When the rats were given curcumin for 14 days,
their livers' production of GST increased by 16%, and a marker of free radical damage called
malondialdehyde decreased by 36% when compared with controls. During this two week period, the
researchers gave the rats a cancer-causing chemical called carbon tetrachloride. In the rats not fed
curcumin, markers of free radical damage to colon cells went up, but in the rats given turmeric, this
increase was prevented by dietary curcumin. Lastly, the researchers compared giving turmeric in
the diet versus injecting curcumin into the rats' colons. They found injecting curcumin resulted in
more curcumin in the blood, but much less in the colon mucosa. They concluded, "The results show
that curcumin mixed with the diet achieves drug levels in the colon and liver sufficient to explain the
pharmacological activities observed and suggest that this mode of administration may be preferable
for the chemoprevention of colon cancer."


Cardiovascular Protection
Curcumin may be able to prevent the oxidation of cholesterol in the body. Since oxidized cholesterol
is what damages blood vessels and builds up in the plaques that can lead to heart attack or stroke,
preventing the oxidation of new cholesterol may help to reduce the progression of atherosclerosis
and diabetic heart disease. In addition, turmeric is a good source of vitamin B6, which is needed to
keep homocysteine levels from getting too high. Homocysteine, an intermediate product of an
important cellular process called methylation, is directly damaging to blood vessel walls. High levels
of homocysteine are considered a significant risk factor for blood vessel damage, atherosclerotic
plaque build-up, and heart disease; while a high intake of vitamin B6 is associated with a reduced
risk of heart disease.


Protection against Alzheimer's Disease
Growing evidence suggests that turmeric may afford protection against neurodegenerative diseases.
Epidemiological studies show that in elderly Indian populations, among whose diet turmeric is a
common spice, levels of neurological diseases such as Alzheimer’s are very low. Concurrently,
experimental research conducted recently found that curcumin does appear to slow the progression
of Alzheimer's in mice. Preliminary studies in mice also suggest that curcumin may block the
progression of multiple sclerosis. While it is still unclear how it may afford protection against this
degenerative condition, one theory is that it may interrupt the production of IL-2, a protein that can
play a key role in the destruction of myelin, the sheath that serves to protect most nerves in the
body.




A number of studies have suggested that curcumin, the biologically active constituent in turmeric,
protects against Alzheimer’s disease by turning on a gene that codes for the production of
antioxidant proteins. A study published December 2003 in the Italian Journal of Biochemistry
discussed curcumin’s role in the induction of the the heme oxygenase pathway, a protective system
that, when triggered in brain tissue, causes the production of the potent antioxidant bilirubin, which
protects the brain against oxidative (free radical) injury. Such oxidation is thought to be a major
factor in aging and to be responsible for neurodegenerative disorders including dementias like
Alzheimer’s disease. Another study conducted jointly by an Italian and U.S. team and presented at
the American Physiological Society’s annual scientific conference, held April 17-21, 2004 in
Washington, DC, confirmed that curcumin strongly induces expression of the gene, called
hemeoxygenase-1 (HO-1) in astrocytes from the hippocampal region of the brain.




Research conducted at UCLA and published in the December 2004 issue of the Journal of Biological
Chemistry has provided more insight into the mechanisms behind curcumin's protective effects
against Alzheimer's disease. Alzheimer's disease involves the formation and accumulation of
amyloid plaques, oxidative damage and inflammation. Initially, the researchers conducted test tube
studies in which curcumin was shown to inhibit amyloid-beta aggregation and to dissolve amyloid
fibrils more effectively than the anti-inflammatory drugs ibuprofen and naproxen.
Then, using live mice, the researchers found that curcumin crosses the blood brain barrier and binds
to small beta-amyloid species, blocking fibril formation, amyloid aggregation and the formation of
amyloid plaques. The study results were so promising, the UCLA team is beginning human clinical
trials to further investigate curcumin's potential as a preventive and/or therapeutic agent for
Alzheimer's disease.

Turmeric was traditionally called ―Indian saffron‖ since its deep yellow-orange color is similar to that
of the prized saffron. It has been used throughout history as a condiment, healing remedy and
textile dye.

Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep
orange flesh. This herb has a very interesting taste and aroma. Its flavor is peppery, warm and
bitter while its fragrance is mild yet slightly reminiscent of orange and ginger, to which it is related.

Turmeric is native to Indonesia and southern India, where it has been harvested for more than 5000
years. It has served an important role in many traditional cultures throughout the East, including
being a revered member of the Ayurvedic pharmacopeia. While Arab traders introduced it into
Europe in the 13th century, it has only recently become popular in Western cultures. Much of its
recent popularity is owed to the recent research that has highlighted its therapeutic properties. The
leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan,
Haiti and Jamaica.




         AILMENT                                               REMEDY
Acne                Grated cucumber applied over the face ,eyes and neck for
                    fifteen minutes are very much beneficial for acne and
                    blackheads.
Asthma              Take a teaspoon of fresh ginger juice mixed with a cup of
                    fenugreek decoction and honey to taste. This mixture acts
                    as a excellent expectorant in the treatment of asthma.
Backache            Garlic is the most important home remedy for backache.
                    Two or three cloves should be taken every morning. An oil
                    prepared form garlic and rubbed on the back will give a
                    good result in backache.
Bad Breath          Wash your mouth with lime juice mixed with water. This
                    will prevent bad breath.
Bleeding external   Apply ice cube or sandalwood paste.
Bleeding internal   Drink a glass of warm milk with a 1/2 teaspoon of saffron
                    & turmeric powder.
Boils               Betel leaves are a valuable remedy for boils. A leaf is
                    gently warmed till it becomes soft. It is then coated with a
                    layer of castor oil.
Burns               Add coconut oil to the paste of fresh gel of aloe vera
                    blended with a pinch of turmeric Powder and apply.
Cold                Boil teaspoonful of ginger powder or eucalyptus leaves in
                    one quart of water & inhale the steam.
                    Congested nose? Apply eucalyptus oil to the sides of your
                    nose! Or inhale a pinch of calamus root powder in each
                    nostril !
Constipation        Don't forget to take in a glass of hot milk with a teaspoon
                    of clarified butter at bedtime. Or Drink a glass of boiled
                    water with one teaspoon of flax seed.
Cough               Add a pinch of salt with two pinches of turmeric powder to
                    one glass of warm water and gurgle. Or chew a clove with
                    a piece of rock candy. Take basil decoction or basil juice
                    with honey.

                    If your cough has been troubling you for long, try this :
                    Take a half teaspoonful of ginger powder, a pinch of clove
                    with a pinch of cinnamon powder and honey in a cup of
                    boiled water and drink it as tea.
Ear ache            Use 3 drops of garlic oil in your affected ear.
                    Make a mixture of a teaspoon full of onion juice with a half
                    teaspoon of honey. And use 5 to 10 drops into affected
                    ear.
Ears (ringing)      Use 3 drops of clove oil in your effected ear.
Exhaustion (heat)   Consume a glass of coconut water or grape juice. Or Churn
                    out a juice of three dates with eight ounces of water and
                       drink.
Eyes burning           Apply castor oil to the soles of the feet.

                       Or put 3 drops of pure rose water into the affected eye.

                       Apply aloe Vera gel.
Gas                    Consume a cup of water with a pinch of baking soda &
                       lemon juice.
Gums (bleeding)        Massage the gums lightly with coconut oil.
                       Squeeze a half lemon into a cup of water and drink.
Headache               Dilute a paste of ginger powder (half teaspoon) with water
                       & apply to the Forehead. A burning sensation may persist.
                       But it's not harmful.

                       Temporal headaches:
                       It's related to Kapha. Hence apply ginger paste to the
                       forehead and Sinuses.

                       Occipital headaches:
                       It is because of the aggravated Pitta in the stomach. Make
                       tea with cumin & coriander seeds in a cup of hot water &
                       consume it. Also apply a sandalwood paste to the temples

                       Sinus headaches:
                       Indicate toxins in the colon. Take one teaspoon of flax
                       seed at bedtime With a glass of warm milk. At the same
                       time, apply ginger paste behind the ears.
Hemorrhoids            Down a cup of aloe vera juice thrice a day.

                       Take two parts honey with one part castor oil.
Insomnia               Card is very useful in insomnia. The patient should take
                       plenty of curd and massage in on the head. This will
                       induce sleep.

                       Honey is a very useful in Insomnia. It should be taken with
                       water ,before going to bed ,in doses of two teaspoons in a
                       large cup of water.
Menstrual cramps       Have a tablespoon of aloe vera gel with two pinches of
                       black pepper thrice a day.
Muscle Strain (upper   Apply warm ginger paste with turmeric to the affected area
part of the body)      twice a day.

                       Try to avoid it. As it disturbs the nervous system, specially
                       the intelligence.
Overeating             Consume a cup of warm water squeezed with a half lemon
                       juice & a pinch of baking soda.

                       Or roast fennel & coriander seeds (one teaspoon each)
                       with pinch of salt.
Pain (external)        Blend 2 teaspoon of ginger powder with 1 teaspoon of
                       turmeric powder with enough water. Warm the paste and
                       spread it evenly on a piece of cotton cloth. Then the gel is
                       ready for a ginger compress.
Rash                   Apply the pulp of cilantro leaf to the affected area.

                       Or drink coriander tea.
Lack of Sleep          Gently massage the soles of the feet with sesame oil. Rub
                       oil into the scalp.

                       Introduces 5 to 10 drops oil into each ear.

                       Drink a cup of piping hot cow milk with rock candy or
                       honey.
Excess Sleep           Take black coffee, gotu kola or calamus root tea at bed
                       time.

                       Go for an early dinner and eat less.
Swelling               Drink barley water or coriander tea

                       For external. Swelling : Apply two parts of turmeric
                       powder with one part salt to the affected area.
Toothache              Apply 3 drops of clove oil to the affected teeth.



       AILMENTS                                  REMEDIES
Acute abdominal pain   Chew 1/2 teaspoon of celery seeds with a pinch of salt.
                       Then consume cup warm water.
For nausea &           Chew 1/2 teaspoon of celery seeds & drink 1 cup of warm
vomiting               water.
For excess urination   Chew a mixture of 1/2 teaspoon celery seeds& 1/2
                       teaspoon of black sesame seeds. Follow this with 1/2 cup
                       warm water.
To remove intestinal   Take a mixture of 1/4 teaspoon of celery seeds and 1/2
worms                  teaspoon vidanga thrice a day after meals.Continue this
                       for 2 weeks.
To regulate blood      Try 1/2 teaspoon of ground bay leaf, 1/2 teaspoon
sugar in diabetics     Turmeric & 1 tablespoon aloe vera gel twice a day before
                       lunch & dinner.
When there is the        Boil 1/4 teaspoon of ground bay leaf 1/2 cup of milk.
threat of miscarriage    After it cools off, consume it twice a day to help protect
                         the foetus.
For cough & Asthma       Have a mixture of 1/2 teaspoon bay leaf powder, 1/4
                         teaspoon of long Piper & 1Teaspoon of honey.
                         [Bay leaf also beneficial for indigestion, abdominal pain,
                         intestinal worms.]
For hoarseness of        Try 1/4 teaspoon of black pepper powder & 1 teaspoon of
voice                    clarified Butter.
Chronic fever            Have one teaspoon of basil, 1/4 teaspoon of black pepper
                         powder and 1 teaspoon of honey in 1 cup hot water.
For an allergic rash     Mix a teaspoon of clarified butter and a pinch of black
                         pepper. Take this orally as well as apply it to the affected
                         zone.
For sinus headache       Apply a past of � teaspoon cinnamon with sufficient
                         water.
For regulating           Soak a teaspoon of cinnamon, � teaspoon trikatu
circulation, lowering    (Ginger, Black pepper, Long Pepper) & 1 teaspoon of
high cholesterol &       honey in a cup of hot water for 10 minutes. And consume
relivering asthma.       it twice a day.
To Bring down fever      Add a mixture of cumin seeds, coriander & fennel seeds to
                         a cup of boiling water. And consume it.
For vaginal infections   Mix a teaspoon of cumin seeds, a teaspoon clarified butter,
(leucorrhea, white       a teaspoon chopped licorice root & I pint boiling water. Let
discharge):              this steep at least 10 minutes.Strain and use as a douche.
Lack of appetite         Chew a thin slice of fresh ginger with a pinch of salt, 10
                         minutes before a meal.
Diarrhoea &              Reef a little fresh ginger juice around the belly button.
abdominal pain
For Skin Itching         Apply mustard oil to the affected part.
For ankle sprain,     Rub mustard oil on sore arthritic joints.
muscular or arthritic
pain or oedema in the Make a hot infusion of 2 teaspoon of mustard seed and
legs                  apply onto the affected zone.
ALLSPICE
Active ingredient is eugenol, same as cloves. Topical pain relief, tea and
mouthwash.


ANISE
Seven tsp. of seed to one quart water, boil down by half, add 4 tbsp. of honey,
take two tsp. to calm a cough. Drink tea for memory, aid digestion, and a wash
for oily skin.


ANNATO
(Lipstick tree)
Lightly crushed seeds added to food is like natural gas-x.


ARROW ROOT POWDER
One tbsp. in a cup of juice every few hours to relieve diarrhea. Poultice to soothe
skin inflammations.

ASAFOETIDA
Buy the tincture in Indian shops. They add a drop to many dishes to relieve
stomach pains (gas). Insect repellent. Topical use to heal ulcerated sores.


ASPARAGUS
Boil in water and drink the water for kidney problems. Dissolves uric acid
deposits and promotes urination.


BASIL (St. Josephwort)
Chiefly used as flavoring when cooking. Used dried as snuff to relieve headaches
and colds. Also used as a strewing herb. Colonists used this herb in salads and
soups, especially pea soup. Powered basil leaves were used as a snuff and
thought to clear the head.

Add fresh herb or seeds to boiled water to make tea for migraines and bed time
restlessness. Douche for yeast infections, eliminates candida, gargle and
mouthwash. The leaves to treat burns and wounds. The flowers as a tincture for
melancholy. Pregnant women should avoid medicinal use of basil.


BAY LAUREL
Heat leaves in a little olive oil to make a bay oil salve for arthritis and aches.
CARAWAY
Bring 2 cups of water to a boil and add 4 tsp. lightly crushed seeds. Simmer for 5
minutes, then steep 15 min. Drink with meals to prevent gas, even for infant colic.
Promotes menstruation and relieves uterine cramping.


CHAMOMILE
Infused as a tea for indigestion and gas. Strewing herb and insect repellent.


CARDAMON
Digestive aid, eases gluten intolerance (celiac disease). Sprinkle powder on
cereal.


CAYENNE PEPPER
Capsicum speeds metabolism. Capsicum cream and oils relieve arthritis and
aches, not just by warming and stimulating blood flow, but also by blocking pain
transmission by nerves. (blocks substance P) Prevents blood clots, heals ulcers.
"Jewish" penicillin, cayenne and garlic in chicken soup really IS as effective as
antibiotics after the onset of cold or flu. Cayenne dramatically drops blood sugar
levels and should by avoided by hypoglycemics. Cayenne promotes excretion of
cholesterol through the intestines. It increases energy levels and aura brilliance.


CELERY
Sedative. Active ingredient thalide. Seed and stalk, reduces hypertension. Celery
seed tea for the kidneys as a cleanser.


CHERVIL
Steep in boiled water and apply with an eye cup for a wide range of eye
complaints.


CHICORY
Liver cleanser, fat cleanser, dissolves gallstones. Prepare like coffee.


CILANTRO
Leafy part of coriander plant. Food poisoning preventative.


CINNAMON
Mouthwash, good for upset stomach. Simmer sticks with cloves for 3 min, add 2
tsp. lemon juice, 2 tsp. honey, 2 tbsp. whiskey – as cold medication. Cinnamon is
good for yeast infection and athlete’s foot. A 2% solution will kill both of these
conditions. Boil 8-10 sticks in 4 cups water, simmer 5 min, steep 45 min, then
douche or apply to athlete’s foot. Cinnamon reduces cancer causing tendencies
of many food additives.


CLOVE
Use oil for pain relief for sore gums and toothache. Add clove oil to neutral oils
for topical pain relief of arthritis. Small amounts of clove in a tea for nausea. 3
cloves in two cups of boiled water, steeped for 20 minutes, as an antiseptic and
mouthwash. Former alcoholics can suck on one or two cloves when the craving
strikes to curb the desire.


COFFEE
Although not a spice, it is commonly available in the kitchen. The caffeine in
coffee can be used to alleviate headaches (particularly those caused by caffeine
withdrawal.) Coffee enemas with olive oil are used to cleanse the bowels and are
one of the safest and most thoroughly cleansing enemas available. Caution and
common sense must be used to avoid dependency. Hot black coffee sipped
through a straw helps break up mucus congestion in the lungs.


COMFREY
Early leaves in salads. Used medicinally as a poultice to heal wounds and reduce
swelling. Roll the leaves and tape them on as a poultice for sores. The fresh
leaves are also helpful when rubbed on itchy places.


CORIANDER
Coriander is an annual in the parsley family. It has become naturalized in this
country, but is a native of southern Europe and Asia Minor. Colonists employed
this spice in breads, desserts and pickles. The seeds were chewed as a breath
freshener. Early distillers used oil of coriander in flavoring some whiskeys.

Coriander tea can be used topically to remove unpleasant odors in the genital
area for men and women. The tea can be held in the mouth to relieve the pain of
a toothache. Can also be drank to relieve flatulence and indigestion.


DILL
Used in salads and for cooking. Dill was used to flavor soups, salads, breads,
stew, fish, potatoes, sauces, pickles and gin.

Bring one pint of white wine almost to a boil, remove from heat and add 4 tsp. of
dill seeds, let steep 30 minutes and strain. Drink 1 1⁄2 cups a half hour before
retiring to sleep well. To the same directions, but substitute for the 4 tsp. of dill,
instead add 1 tsp. each of anise, caraway, coriander and dill to stimulate the flow
of breast milk in nursing mothers. Chewing dill seeds removes bad breath.


FENNEL
Fennel leaves were used in salads, stews and vegetables. The seeds were used
in pies and other baked fruits as well as breads. Chewing fennel seeds relieves
bad breath. Fennel seed tea sweetens breast milk. Fennel tea relieves colic in
infants.


FENUGREEK
Use as a tea as an excellent relief for colic and fever in children. 1 tbsp. ground
fenugreek seed taken in the diet daily can reduce cholesterol. 8 tsps of seed
presoaked in 4 cups cold water for 4 hours, then boil for 2 minutes, strain and
drink 1 cup a day to ease hay fever attacks.


GARLIC
Culinary uses as a flavoring. Ultimate antibiotic. Useful even for sexually
transmitted diseases. Strongly recommended for hypoglycemia, and diabetes.
Destroys intestinal parasites. Reduces cholesterol. Repels insects, and reduces
sting effects of insects and red ants.


GINGER
Anti-nausea tea, blood thinner, substitute for coumadin. Boil 2/3 cup of freshly
chopped root in 1 gallon water, wrapped in cheesecloth (or old nylon stocking)
until the water is yellow. Then soak towel and lay on bruises and sprains while
still hot, to ease them. Stimulates a delayed period. Warm ginger tea is good to
break up congestion and fever. Ginger is one of the few herbs that easily passes
the blood/brain membrane and is used in conjunction with other herbs that are
meant to have an effect on the mind. Pregnant women should avoid medicinal
concentrations of ginger.


HOREHOUND
Used to make a cough syrup. Often used with honey and other herbs. Mixed with
plaintain for snakebites. Soaked in fresh milk to repel flies. The leaves are used
for flavoring beer, cough drops, honey and for making tea. Leaves should be
gathered just before the flowers open. To make candy, steep two heaping
teaspoons of dried horehound in one-cup water for half an hour. Strain. Put the
leaves in a cloth and press or twist to get the remaining flavor. Add 3 1⁄2 pounds
of brown sugar to the water and boil until it reaches the ball stage. Pour into flat,
well-greased pans ad mark into sticks or squares with a knife. You can adjust the
taste by adding more tea.


HORSERADISH
Freshly dug root is added to a cold-pressed oil of choice (such as safflower or
olive) to make a massage oil for muscle aches and to break up chest congestion.
Grate fresh ginger and horseradish together and make a tea to stop post nasal
drip.


LAVENDER
Strewing herb and insect repellent.


LEMON BALM
Infused as a tea for headaches, indigestion, nausea. Distilled as a treatment to
clean and heal wounds.


LEMONGRASS
1⁄2 cup dried leaves to 2 pints of water, simmer for 10 minutes, and sip to bring
down fevers.


LICORICE
Tranquilizer. Balances nervous system, stimulates liver functions. Long term
usage (over 3 months) could cause liver damage.


LOVAGE
Similar to celery in taste, used in similar manner. Steep root for 15 min in a cup
of boiled water, drink after every meal to prevent flatulence. Also used to treat
kidney stones.


MARJORAM AND OREGANO
Over 2 dozen related species. Sweet Marjoram was used to flavor stews and
soups.

Use as a tea to help reduce fevers and break up bronchitis. Drink tea to relieve
cramps and irregular menstruation. Eases suffering of childhood diseases like
mumps and measles. Also to cure insomnia, nasal congestion and loss of
appetite.
MINT (Peppermint and Spearmint)
Leaves infused as a tea. Spearmint leaves were used to make tea, jellies and
sauces. The leaves were sugared and mixed with sugared leaves of rose and
wild violet to make a candy.

Peppermint was also introduced early to the United States. It also went wild.
However, since it prefers wetter land, it is not as prevalent as spearmint.
Peppermint leaves were chewed to sweeten the breath. Peppermint oil was used
to flavor tea, foods, crème de menthe and medicine.

Peppermint tea for migraines, nervousness, stomach disorders, heartburn, and
abdominal cramps. Herpes sufferers can take 2 cups of tea a day to ease the
symptoms when the virus is active. Mints are used to buffer the action of other
herbs that have uncomfortable effects on the stomach and intestines. Can be
used in any combination for flavor.


MUSTARD
1 1⁄2 cups of dry yellow mustard in a bathtub of water for sprained backs. Make a
paste with water and apply to knee and elbow sprains till blisters appear! Mustard
and ginger plaster for deep rattling coughs – 1 tsp. each mustard and ginger
powder mixed with 2 1⁄2 tbsp. of olive oil. Rub over chest and back and put on an
old T-shirt (or cover with cloth diaper).


NUTMEG AND MACE
Gas, indigestion, nausea, vomiting, and kidney problems – make a paste of
powder with cold water and then add to boiled water. 1 tbsp. of powdered
nutmeg produces a floating euphoria for between 6 and 24 hours. Can cause
near constant erections for men during that time. Side effects are bone and
muscle aches, burning eyes, sinus drainage, and limited diarrhea.


ONION
Egyptians swore their oaths on onions. Grant refused to move his army until he
got 3 railroad cars full of onions; interviews with hundreds of people who lived to
100 plus all indicated a heavy intake of onions in the diet. Onion is an excellent
dressing for burns. Crush sliced onions with a little bit of salt and apply to burns.
Apply sliced onion to bee and wasp stings. For asthma: puree an onion, cover it
with brandy and let sit overnight, strain it, filter it through a coffee filter, and
refrigerate. Take 2 tbsp. 20 minutes before expected onset or before going to
bed.


PARSLEY
The purifier and culinary uses. Seeds used as a diuretic. Chew for halitosis. A
few sprigs provide 2/3 the vitamin C of an orange, lots of vitamin A, and the
important amino acid histidine, which is a tumor inhibitor. Parsley tea is good for
kidney problems, painful urination, and kidney stones. One cup of parsley to 1
quart of water makes a strong tea. Two cups of parsley to 1 quart of water, steep
an hour and drink warm, as an aphrodisiac. In Spain they have found that
feeding parsley to sheep will bring them into heat at any time of year!


PENNYROYAL
Strewing herb. Flea and mosquito repellent.


PEPPER (black)
Pain relief from toothache, brings down a fever.


ROSE HIPS
These are the round red fruits formed from the flowers of the wild rose. It is the
seedpod of the plant. Tea can be brewed from the hips, or they may also be
dried. It is best to gather rose hips in late fall after the first frost when they are
bright red. To make rose hip tea, boil dried rose hips with water – the longer it
boils, the stronger the tea. Sweeten with brown sugar.


ROSEMARY
Culinary uses. Flower tea for the breath. Boil water with rosemary in it to make it
safe to drink. Diuretic and liver aid, increases bile flow. Oil used as a rub for sore
muscles. promotes liver functions. Two handfuls of flowering tips into 2 cups of
good brandy, soak 10 days, strain and seal. Mouthful twice daily. Oil of rosemary
is a natural anti-oxidant, and stress reliever; sniff for headaches. Chop a double
handful of twigs and put in a pint of olive oil for one week, and use as a muscle
liniment.


SAGE
Culinary uses as a flavoring for pork, sausage and poultry. Medically in
combination with other herbs for headaches. Decocted and as a mouthwash for
sore throats and infected gums. Chew a fresh leaf and put on insect bite to
reduce sting and swelling. Sage tea for the throat. Two cups of sage tea a day for
a week will dry up mother’s milk. For the itching of skin problems, steep a handful
of freshly crushed leaves in a pint of boiled water for one hour, and bathe the
area, then sprinkle with whole wheat flour. Sage tea prevents blood clots.


SAVORY (the herb of love)
One quart boiled water, 3 1⁄2 tbsp. fenugreek seed, and steep for 5 minutes.
Remove fenugreek and add 2 handfuls of savory leaves, steep 50 minutes and
drink 2 cups, as an aphrodisiac.

St. Josephwort (see Basil)


TARRAGON
Used in salads and to flavor foods. 1 1⁄2 tsp. cut dried herb in 1 3⁄4 cups boiled
water, steep 40 minutes, drink warm for insomnia, hyperactivity, depression, or
nervous exhaustion. (or anything "jittery") For digestion steep a handful of dried
leaves in a jar with apple cider vinegar, stand 7 hours, strain and seal. Take 1
tbsp. before each meal.


TEA
Caffeine relieves migraines. Tea drinkers suffer less hardening of the arteries
than coffee drinkers. Black tea kills dental plaque.


THYME
Culinary use as a flavoring. Medicinally for toothaches, gout, headaches, and to
cure nightmares. Used as an antiseptic. Thyme was brought from Europe by the
earliest settlers. Sprigs of thyme were placed on lard and butter to keep them
from becoming rancid. It was used to flavor soups, stews, meat, cheese and egg
dishes, seafood and vegetables.

Antibiotic. A tsp. in 1⁄2 cup boiled water to make a gargle or mouthwash, to
prevent bad breath, tooth decay, and cold sores. Drink for cold, flu, fever, and
allergy symptoms. As a bath for nail fungus and athlete’s foot, and also as a
douche. Compress for bumps and bruises. Health liqueur – 6 sprigs of thyme in 1
1⁄2 cups of brandy for 5 days, shaking daily. Take several times daily when you
feel a cold coming on. Thyme is good for killing bacteria and for relaxing tense
muscles. Relieves migraine headaches and stomach cramps.


TUMERIC
Anti-oxidant. Powdered turmeric on any ulcerated skin condition or mix with
enough lime juice to make a paste and put on herpes sores, mumps, chicken
pox, etc. Dip a cloth in turmeric solution to wash away discharges from
conjunctivitis and opthamalia. As an anti-inflammatory, turmeric’s properties are
as good as 1 % hydrocortisone and phenylobutazone. Take 1⁄2 tsp. in juice in the
morning and evening to aid in removing fat around the liver. Turmeric, bay leaf,
clove, and cinnamon all tripled insulin performance in metabolizing blood glucose
in a test tube! Field tests proved to greatly enhance production of insulin by the
pancreas. "Spicecaps" from Great American Natural Products have a pinch of
cinnamon, 2 cloves, 1⁄2 bay leaf, and 1 tsp. of turmeric per capsule.
VANILLA
Sexual stimulant. Soak a cotton ball with vanilla extract, squeeze it out, put it
under the tongue and it will quickly calm hysteria.


WILLOW
Tea made from the bark of the willow tree has been used since the Romans for
curing headaches or other pains. Its ingredients, Salicylates, is known to us
today as aspirin (acetylsalicylic acid).


       10 Ways to Beef Up Your Immune System
It may not seem like a big deal, but with all the weird diseases cropping up,
a more severe flu season underway, an influx of Norwalk Disease and West
Nile virus, not to mention bioterrorism, we have more reason than ever to
get as healthy as possible. This list assumes no one is still dragging on
cancer sticks or sinking poisonous dope into their body! If you haven't
kicked the habit, make it the Numero Uno priority! Your body can't fight in
the disease wars if you arm it with only
blanks!

1. As soon as you learn of a bio-chem attack
(if you are not already doing so), limit your
intake of food so your body can devote more
of its energies to the immune system rather
than digesting dinner. Eat more raw foods,
vegetables and juices.

2. One of the best things you can do is load
up on antioxidants. "C" is one of the best
vitamins to take. Store plenty of the natural
variety with rosehips and bioflavinoids. Some
recommendations suggest as much as 1000
mg. of C every two hours which requires fruit
or juice intake so it doesn't make you sick.

Antioxidants Vitamin E and B6 have               Organs and tissues of the immune
reputations for boosting the immune system       system dot the body in a protective
as does Vitamin A which helps ward off             network of barriers to infection.
infections to the eyes, respiratory system
and gastrointestinal tract.
3. Eat organic foods as much as possible. No one needs pesticides in his
system.

4. Remove the "white" foods from the diet: white rice, white flour products and
white (refined) sugar. Two cans of soft drink can approximately 24 tsps of sugar -
enough to suppress the immune system for five hours. If you're grazing all day on
pop and sweets, what ammo does you body have to fight disease?

5. It should be noted that people who are in tiptop shape - those who are
physically active and have not subsisted on junk food will have the best chance
of fighting these poisons naturally. It's never too late to exercise! Not only does
exercise rev up the immune system, it relieves stress - something that makes us
more susceptible to disease.

6. Give your body plenty of rest and water. Burning the candle at both ends
depletes the body of disease-fighting capabilities.

7. Grapeseed extract is a good idea as well as raw garlic. Raw garlic exists
through the lungs which is what the biological agents are most likely to attack.
Raw garlic has both antibacterial and anti-viral aspects. Place raw garlic into a
glass of tomato juice and add one small clove. Drink every six hours.

8. Tea tree oil is reputed to be very good for treating bacterial infections of the
skin. Apply to cuts, wounds and sores.

9. Colloidal silver is also purported to have antibacterial, anti-viral effects as well.
Again, check with your naturopath for the correct dosage as too much colloidal
silver, over time, may cause a permanent graying of the skin - a condition known
as argyria. For shorter periods of time, use one dropper full of every six hours.

10. Powerful blood cleansers include these three natural herbs: Echinacea,
Goldenseal and olive leaf extract - all available in health food stores. Take at the
first sign of illness.

				
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