You are currently browsing the category archive for the ‘Blood Clot Prevention’ category.

Timpla’t Tikim
By SOL VANZI
August 8, 2012, 2:31pm

MANILA, Philippines — There have recently been reports about scientific findings confirming the efficacy of traditional herbal cures for simple, everyday aches and pains. In these days when we’re forced by bad weather to stay at home, the kitchen can save us a trip or two to the drugstore; we only need to know how, and keep in mind what Lord Riekin wrote in a book in 1999.

ALLSPICE — With its active ingredient eugenol, allspice provides relief from topical pain and makes an excellent mouthwash when steeped into a tea.

ANISE SEED — Seven tsp. of seed to one quart water, boiled down by half, and sweetened with honey creates a syrup that calms a cough. Anise tea improves memory, aids digestion, and makes an excellent wash for oily skin.

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

BASIL — Fresh leaves and seeds make tea for migraines and bed time restlessness. The tea is also used as douche for yeast infections, as well as gargle and mouthwash.

BAY/LAUREL LEAVES— Heat leaves in a little olive oil to make a bay oil salve for arthritis and aches.

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. Prevents blood clots, heals ulcers. Cayenne dramatically drops blood sugar levels and should by avoided by hypoglycemics. Cayenne promotes excretion of cholesterol through the intestines.

CELERY — Has sedative effects through active ingredient thalide. Seed and stalk reduce hypertension. Celery seed tea helps the kidneys as a cleanser.

CILANTRO (WANSUY) — 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. Boil 8-10 sticks in 4 cups water, simmer 5 min, steep 45 min, then douche or apply to athlete’s foot.

CLOVES (CLAVOS)— 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.

CORIANDER— 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 SEEDS— 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 ½ cups a half hour before retiring to sleep well.

FENNEL — Chewing fennel seeds relieves bad breath. Fennel seed tea sweetens breastmilk. Fennel tea relieves colic in infants.

GARLIC — 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 and blood thinner. 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.

LEMONGRASS – Simmer ½ cup of dried leaves in 2 pints of water for 10 minutes, and sip to bring down fevers.

MINT— 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.

ONION— 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.

PARSLEY— 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.

BLACK PEPPER— Pain relief from toothache, brings down a fever.

TURMERIC— Anti-oxidant. Take ½ tsp in juice in the morning and evening to aid in removing fat around the liver.

VINEGAR— Naturally brewed apple cider vinegar: Take 1 tbsp per day of equal parts vinegar and honey in water to taste to cleanse the blood and reduce inflammation from arthritis.

For comments and suggestions, email to solvanzi2000@yahoo.com.

Source: http://mb.com.ph/articles/368918/natural-cures-from-the-kitchen

Advertisements

sweetbasil

Chemical constituents and properties
• The dried leaves contain 0.21–1% essential oil, the major compounds of which are linalool and methyclaviol.
• Some of the other compounds are: caffeic acid, p-coumaric acid, p-cymene, limonene, 1,8-cineole, methyl cinnamate, myrcene, quercetin, rutin, tryptophan, safrole.
• Study yielded 14 different anthocyanins: 11 cyanidin-based pigments and 3 peonidin-based pigments.
• Carminative, stimulant, diaphoretic, expectorant, febrifuge, diuretic, demulcent, mucilaginous, cooling.

Parts utilized
Leaves, seeds.

Mature fresh leaves are harvested 2 to 3 months after planting. Leaves are picked leaving the branches on the plant to allow it to flower and produce seeds for the next season.

The leaves are air-dried until they crumble when crushed with the fingers. Store in amber colored bottles in a cool, dry place.

Uses
Culinary
The leafy and flowering tops are used as condiment; eaten sparingly in salads.
Folkloric
Cough: Expectorant properties – Take infusion or decoction of herb (9-15 gm of dried herb) or tops as tea.
Leaf juice helpful for expectoration of mucus.
Decoction of leaves also used for hiccups, vomiting and nausea.
Gas pains: Decoction of herb as tea helps to expel wind from bowels.
Snake bites: Crush fresh plant and poultice the bitten wound.
Gonorrhea, using a decoction of the roots and leaves of plants.
Decoction of leaves used as a wash for ulcers.
External contusions.
Used in baths for rheumatic pains.
Ringworm and insect bites: Apply juice of crushed leaves.
Skin ulcers: Decoction of herb as wash.
For delayed menstruation: take the juice of the leaves with water.
Seeds are used in treatment of several eye diseases.
Toothache: Wet small piece of cotton with juice of crushed leaves and insert into tooth cavity.
Postpartum: Decoction of seeds used to decrease postpartum pains; the seeds are mucilaginous.
Poultice of seeds used for buccal sores.
Decoction of seeds also used for constipation.
Acne: Infusion of 3 tsp of dried leaves in 1 cup of boiling water for 20-30 minutes. Apply externally or drink decoction of tea or infusion 3 times daily.
Others
• Oils repel insects (limonene, myrcene, camphor, thymol) and have larvicidal (eugenol and methylclaviol) activity against houseflies and mosquitoes.


Recent uses

Dizziness: crush enough fresh leaves with your fingers and sniff them.
Cough: As decoction boil eight tablespoons of fresh leaves in two glasses of water for 15 minutes or until the liquid is reduced to half. Divide the decoction into eight parts and take one part, three times a day.

Studies
• Aqueous extracts of Ocimum basilicum L. (sweet basil) decrease platelet aggregation induced by ADP and thrombin in vitro and rats arterio–venous shunt thrombosis in vivo: Results showed Ocimum basilicum to possess an inhibitory effect on platelet aggregation induced by ADP and thrombin resulting in an anti-thrombotic effect in vivo.
Cardiac stimulant activity of Ocimum basilicum Linn. extracts: The study evaluated the cardiac effects of extracts derived from the aerial parts of Ocimum basilicum. Results showed the alcoholic extracts exhibited a cardiotonic effect and the aqueous extract produced a B-adrenergic effect.
Antimicrobial Effects of Ocimum basilicum (Labiatae) Extract: Results suggest that O. basilicum extracts possess compounds with antimicrobial properties against C. albicans and some bacterial pathogens.
Anti-dyspepsia: A Double-Blind Placebo-Controlled study showed Ocimum basilicum seems to relieve functional dyspepsia in female and young patients with dysmotility.
Anthocyanins in Basil : Purple basils are an abundant source of acylated and glycosylated anthocyanins, a potential source of stable red pigments to the food industry.
Antioxidant: In a study of plants in the Lamiaceae family, the leaves and stems of Ocimum basilicum displayed the highest antioxidant activity.
Antiulcer: Study showed the seed extracts of OB to possess significant anti-ulcer activity against ethanol-induced ulceration in animal models.
Wound-Healing Activity: Wounds treated with honey in combination with OB alcoholic leaf extract and solcoseryl-jelly showed accelerated wound healing compared to honey alone.
• Antiproliferative / Anticancer: A study on the antiproliferative activity of essential oil from 17 thai medicinal plants on human mouth epidermal carcioma (KB) and murine leukemia (P388) cell lines. In the KB cell line, Sweet Basil (Ocimum basilicum) oil showed the highest anti-proliferative activity in the P388 cell line. The results suggested the potential of Thai medicinal plants for cancer treatment.

Toxicity
Although known for its medicinal benefits, it contains some potentially dangerous compounds: safrole, rutin, caffeic acid, tryptophan and quercetin.(See: Medicinal Plants for Livestock / Cornell University)

http://www.stuartxchange.org/Balanoy.html

gingerThere is a wide range of benefits of ginger such as nausea, digestive problems, circulation and arthritis. Nausea caused during pregnancy or by travelling is one of the benefits of ginger root. Ginger is also known to have the ability to calm an upset stomach and to promote the flow of bile. Stomach cramps can be eased and circulation can also be improved. Ginger supports a healthy cardiovascular system by making platelets less sticky which in turn reduces circulatory problems.

Ginger oil used for massage can help relieve painful arthritis due to its anti-inflammatory properties. Ginger is often included in many herbal decongestants and can help to minimise the symptoms of respiratory conditions, colds and allergies.

With all the benefits of ginger and continuing research, the ginger root is fast becoming a very popular medicinal herb.

Other useful and detailed source on ginger:

  • Stomach: Ginger root and ginger oil is often used for stomach upsets. It is one of the best remedies for indigestion, stomach ache, dyspepsia, colic, spasms, diarrhea, flatulence and other stomach and bowel related problems. Ginger or ginger oil is often added in numerous food preparations, especially in India, as it helps in improving digestion. Ginger tea is also used for relieving stomach problems. Further, it increases the appetite of a person.
  • Food poisoning: Ginger is antiseptic and carminative. As a result, it can be used for treating food poisoning. It is also used for treating intestinal infections and bacterial dysentery.
  • Nausea and Vomiting: Research has proved that ginger root and its oil is also effective against nausea, motion sickness and vomiting. Usage of ginger may result in reduction in pregnancy related vomiting as well in women.
  • Heart: It is strongly believed in China that ginger boosts and strengthens your heart. Many people use ginger oil as a measure to prevent as well as cure heart diseases. Preliminary research has indicated that ginger may be helpful in reduction of cholesterol levels and prevention of blood clotting. With reduced cholesterol levels and blood clotting the chances of blockage of blood vessels decrease thereby reducing incidences of heart strokes.
  • Respiratory: Since ginger root and ginger oil is a good expectorant, it is effective in various respiratory problems such as cold, cough, flu, asthma, bronchitis and breathlessness. Ginger is very effective in removing mucus from the throats and lungs and hence it is often added with tea in India. The health benefit of honey and ginger in treating respiratory problems is well known.
  • Inflammation and Pain: Extract of ginger is often used in traditional medicine to reduce inflammation. Research has now proved that its anti-inflammatory properties can be attributed to the presence of the substance named Zingibain. It is analgesic in nature and reduces pain caused by muscle aches, arthritis, rheumatisms, headache, migraine, etc. Ginger oil or paste of ginger is often massaged on aching muscles to remove muscle strain. It is further believed that regular use of ginger leads to reduction of prostaglandins which are the compounds associated with pain. Hence ginger helps in pain relief. Recently a few Chinese researchers have reported that ginger is effective for treating inflammation of the testicles.
  • Menstrual Problems: Irregular and painful menstrual discharges can be treated with ginger.
  • Malaria: Ginger root and ginger oil is also effective against yellow fever and malaria.
  • Stress: Ginger oil, being an essential oil is stimulating and therefore relives depression, mental stress, exhaustion, dizziness, restlessness and anxiety.
  • Impotency: Ginger is helpful for men’s health as well. Since ginger root and its oil are aphrodisiac in nature, it is effective in removing impotency and treating premature ejaculation.
  • Kidney: It is also believed that ginger root juice is able to dissolve kidney stones.
  • Hair: Ginger is useful for hair care as well. Usage of the juice of ginger is useful in controlling dandruff.
  • Cancer: According to the American Cancer Society, preliminary research on animals has shown that ginger may be useful in treating cancer through chemotherapy.

It should be noted that ginger oil is very strong and therefore it should be used carefully.

onion

Onion is being used for centuries not just to add flavor to foods but also for its therapeutic properties. Onion have an antibacterial and antifungal properties. Some people mixed vinegar with onion juice and apply it in their freckles and warts, it is believed that it can remove/reduce this skin problems.

Nutritive Values of Onions : Per 100 gm.

  • Vitamin A : 50 I.U.
  • Vitamin B :
  • Vitamin C : 9 mg.
  • Calcium : 32 mg.
  • Phosphorus : 44 mg.
  • Potassium : 300 mg.
  • Carbohydrates : 10.3 gm.
  • Protein : 1.4 mg.
  • Calories : 45

Onion is Benenificial in the following conditions:

  • Asthma
  • Influenza
  • Colds
  • Tuberculosis
  • Insomnia
  • Pneumonia
  • Antiallergy
  • Obesity
  • Reduce inflammation
  • Slightly laxative
  • High Blood Pressure

  • Lowers cholesterol
  • Prolong longevity
  • Helps destroy worms and other parasites.
  • Bronchitis (inflammation of the bronchial tube)
  • Neuritis (inflammation of the nerves)
  • Vertigo (inflammation of nerves)
  • Diuretic (increases the secretion of urine)
  • Diabetes mellitus – lowers blood sugar.
  • Valuable for the hair, nails of the fingers and toes, and for the eyes.
  • Sinus conditions – helps to drain mucus from the cavities and loosen phlegm.
  • Whether fresh or cooked onions have antiplatelet, adhesiveness, thus preventing thrombosis.

chili-pepper

Publication: Manila Bulletin
Date: Monday, October 22 2007

Byline: Marvyn N. Benaning

Siling labuyo (Capsicum frutescens), the small but very hot pepper variety common in the country can be a potential shield against cancer, cardiovascular diseases, cataract and muscular degeneration.

Thus says Dr. Evelyn B. Rodriguez, a professor at

the Institute of Chemistry at the University of the Philippines-Los Banos (UPLB), who stressed the siling labuyo’s huge potential during a seminar on indigenous plants for health and wellness at the Bureau of Agricultural Research (BAR) during the 19th National Research Symposium held in celebration of the 8th National Agriculture and Fisheries R&D Week.

Known as chili pepper, siling labuyo is among the indigenous plants that the Department of Agriculture (DA) is promoting through the Indigenous Plants for Health and Wellness RDE Program of BAR.

The program aims to promote and highlight the importance of indigenous plants and their by-products.

The fruit of the siling labuyo is a popular condiment in sauces and dishes while its leaves are consumed as vegetable and is an ingredient for tinola, a popular chicken soup dish.

For centuries, the labuyo fruit has been used as an herbal treatment for arthritis and rheumatism and cure dyspepsia, flatulence and toothache.

“Phytochemicals are what people need to stay healthy,” Rodriguez stressed in her presentation.

Phytochemicals are chemical compounds found in fruits, vegetables and other edible plant species. These compounds act as anti-oxidants that are capable of metabolizing free-radicals in the body that cause cell death.

Carotenoids and phenolic acids are phytochemicals derived from siling labuyo.

Based on studies conducted by the team of Rodriguez, the anti-oxidant activity of siling labuyo extracts in terms of free radical scavenging activity is 60.1 percent, indicating its effectiveness as a treatment for certain medical conditions.

Rodriguez encouraged eating a variety of fruits and vegetables to acquire the phytochemicals needed to promote health and wellness.

Moreover, Rodriguez pointed out that more studies should be done on other indigenous plants like malunggay.

The potential disease-preventive mechanisms of pyhytochemicals in fruits and vegetables and their constituents are not limited to anti-oxidant activity alone.

Phytochemicals can also act in the modulation of detoxification enzymes, stimulation of the immune system, alteration of cholesterol mechanism and blood pressure reduction.

cacao treeYou may be surprised to learn that cocoa is actually a FRUIT – and even more surprised to learn that it is actually one of the most healthy fruits commonly eaten by man!

Recent research studies have shown a link between cocoa and cardiovascular health, with reduced risk of blood clots, strokes, and heart attacks.

Cornell University food scientists discovered that cocoa powder has nearly twice the antioxidants of red wine, and up to three times the antioxidants found in green tea.

Raw cocoa has the highest antioxidant value of all the natural foods in the world!

The ORAC score per 100 grams of unprocessed raw cacao is 28,000, compared to 18,500 for Acai Berries, 1,540 for Strawberries, and only 1,260 for raw Spinach. The ORAC score for a typical manufactured Dark Chocolate is an impressive 13,120 – although one unique, organic, and non-roasted brand of Dark Chocolate has a much higher ORAC score. But for Milk Chocolate the ORAC score is much lower at 6,740.

Cocoa also appears to have anti-aging and anti-inflammatory properties. And cocoa is a good source of the minerals magnesium, sulphur, calcium, iron, zinc, copper, potassium, and manganese; plus some of the B Vitamins.

When heart problems occur, magnesium is the most likely mineral to be missing in the person’s diet.

Cocoa has a high content of the “beauty” mineral, sulfur. Sulfur helps build strong nails and hair, promotes healthy and beautiful skin, helps detoxify the liver, and supports healthy functioning of the pancreas.

Fresh cocoa beans are super-rich in the type of bioflavonoid called flavanols which are strong antioxidants that help maintain healthy blood flow and blood pressure. The heart-healthy flavanols in cocoa, especially the epicatechins, prevent fatty substances in the bloodstream from oxidizing and then clogging the arteries.

Flavanols help make blood platelets less likely to stick together and cause blood clots, heart attacks, and strokes – without the negative side effects associated with the use of aspirin (ASA) and other pharmaceutical blood-thinners.

Cocoa beans contain 10,000 milligrams (10 grams) of flavanol antioxidants per 100 grams – or an amazing 10% antioxidant concentration level! When it comes to supplying your body with effective antioxidants, no other natural food can even come close. No exotic super-fruit like Acai berries, no high-antioxidant fruits like prunes or blueberries, and no vegetables. The antioxidants in cocoa are easily absorbed by the human body, and are more stable and long-lasting than those in any other foods.

Cocoa also contains the amino acid Tryptophan which makes the neurotransmitter known as serotonin, which promotes positive feelings and helps keep us from feeling depressed. Cocoa contains the neurotransmitters dopamine, and phenylethylamine (PEA), and contains anandamide and MAO Inhibitors – which make this heart-healthy food a healthy food for the brain too.

Phenylethylamine (PEA) helps promote mental alertness and the ability to concentrate. The PEA in healthy chocolate can be of help to students taking tests, and to senior citizens who want to retain the mental capacity of a younger person and postpone the onset of dementia.

Studies have indicated that consuming dark chocolate produced an increased sensitivity to insulin (which indicates a protective effect against diabetes).

While you may have believed that cocoa and chocolate were “bad for you”, the truth is that THE RIGHT KIND OF CHOCOLATE provides many health benefits that make it not only “good for you” but better for your body than most of the fruits and vegetables your mother made you eat when you were a child.

Eating a healthy dark chocolate provides a sweet, sensual, sin-free pleasure, as well as some significant health benefits. A heart-felt gift of healthy dark chocolate to a loved one offers a heart-warming, delightfully delicious treat, as well as a super heart-healthy food that promotes a longer and healthier life.

If the pharmaceutical industry managed to produce a patented product that offered all the health benefits of cocoa, they would likely proclaim it a “miracle drug”! But since cocoa is widely available, is relatively inexpensive, and does not require you to pay for a doctor’s prescription nor pay fees to a dispensing pharmacy, you are not likely to hear many members of the medical establishment recommending chocolate for its many health benefits.

You may also be surprised to learn that dark chocolate can help you lose weight! Because it has appetite-suppressant properties, cocoa is often added to weight loss products to help control hunger.

While you may have been told that chocolate is “fattening”, the truth is that the fats found in cocoa butter are actually healthy fats! Cacao contains oleic acid, a heart-healthy monounsaturated fat which is also found in olive oil and is believed to raise the level of the “good cholesterol” known as HDL cholesterol (the acronym HDL stands for “High Density Lipid”).

Healthy chocolate can be of great benefit to tobacco smokers – but not just because they need lots of the antioxidants which neutralize the free radicals generated by the toxic compounds in tobacco smoke. A recent study in Switzerland indicated that dark chocolate may help prevent hardening of the arteries.

A 2006 clinical study by Swiss researchers found that within minutes of consuming dark chocolate, their test group of 20 smokers experienced a significant improvement in the function of the endothelial cells which line the artery walls. Smoking tobacco has long been linked to hardening of the arteries and an increase in the production of clot-forming platelets in the blood.

Raw cocoa beans contain over 300 chemically identifiable compounds. This makes cocoa one of the most complex food substances on Earth!

List of Healthy Substances Found in Raw Chocolate (Theobroma Cacao)

Many of the natural chemical compounds in raw cocoa or cacao beans and in organic dark chocolate have been discussed in scientific literature as being pharmacologically significant to health. Here is a partial list of these active substances in natural organic chocolate (and more are discussed below).

  • Anandamide (a neurotransmitter known as “the bliss chemical”)
  • Arginine (nature’s aphrodisiac)
  • Dopamine (a neurotransmitter)
  • Epicatechins (antioxidants)
  • Magnesium (for healthy heart function)
  • Serotonin (anti-stress neurotransmitter)
  • Tryptophan (anti-depressant amino acid)
  • Phenylethylamine (PEA) (controls the ability to focus attention and stay alert)
  • Polyphenols (antioxidants)
  • Histamine
  • Tyramine
  • Salsolinol

Magnesium – the Mineral Your Heart Needs

Is dark chocolate good for your heart? Research by Dr. Bernard Jensen indicates that the heart muscle requires these two minerals more than any other minerals: Magnesium and Potassium. In the heart muscle Magnesium is concentrated eighteen times greater than in the bloodstream. Magnesium helps regulate blood pressure and the heartbeat.

The overall strength and vigor of the heart muscle and its ability to pump effectively is enhanced by the presence of Magnesium, and this important mineral also decreases blood coagulation and thus can lower blood pressure.

Magnesium also balances brain chemistry, and helps build strong bones.

When heart problems occur, Magnesium is the most likely mineral to be missing in the person’s diet.

Eighty percent of Americans are deficient in Magnesium. This deficiency is linked to hypertension, heart disease, diabetes, joint problems, and PMT.

Cocoa beans and organic dark chocolate are the #1 best food sources of this heart-supporting mineral, Magnesium. Can you see how a guilt-free daily dose of Magnesium-rich healthy chocolate could actually help lower your risk of heart disease?

Anti-Depressant Properties of Cocoa and Healthy Dark Chocolate

Cocoa is a potent source of serotonin, dopamine, and phenylethylamine. These are three well-studied neurotransmitters which help alleviate depression and are associated with feelings of well-being.

Cocoa contains monoamine oxidase inhibitors (MAO Inhibitors) which help improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down.

Cocoa also contains anandamide which stimulates blissful feelings. Cocoa also contains B vitamins, which are associated with brain health.

Vascular Health Promoting Properties of Cocoa and Healthy Dark Chocolate

Nitric Oxide (NO)

One research study discovered that a substance in cocoa helps the body process nitric oxide (a chemical compound designated as NO, where N = 1 Nitrogen atom, and O = 1 Oxygen atom). Nitric oxide or NO is a critical component in healthy blood flow and blood pressure control.

Vascular diseases, including Erectile Dysfunction (ED) which is common in men over age 40, are connected to the inability of an artery to make the simple but fundamental chemical called nitric oxide (NO). It appears that flavanols help reverse that problem. Thus eating healthy chocolate might help men over 40 to enjoy a more active sex life without having to rely on expensive drugs like Viagra™ or Celebrex™ or those many herbal concoctions which are touted in millions of unwanted emails.

Another research study showed that a type of bioflavonoid called flavanols in cocoa prevent fatty substances in the bloodstream from oxidizing and then clogging the arteries. Flavanols also make blood platelets less likely to stick together and cause blood clots.

Researchers are excited by the potential of flavanols to ward off vascular disease, which can cause hypertension (high blood pressure), heart attacks, strokes, diabetes, and even dementia.

Antioxidant Properties of Cocoa and Healthy Dark Chocolate

Scientists have known for years that cocoa/cacao contains significant antioxidants, but no one knew just how rich they were in comparison to those found in two other healthy foods – red wine and green tea.

According to research cited in The New York Times, fresh cocoa beans are super-rich in the type of flavonoid called flavanols (not flavOnols) which are very strong antioxidants. Cocoa/cacao beans contain 10,000 milligrams (10 grams) of flavanol antioxidants per 100 grams – or an amazing 10% antioxidant concentration level!

Recent research has demonstrated that the antioxidants found in cacao beans are highly stable and easily available to the human metabolism. Of all known foods, cacao is also the ONLY food which does NOT lose its Oxygen Radical Absorption Capacity (ORAC) over significant periods of time. This makes cocoa both the most POTENT source of antioxidants and a source of the most USABLE antioxidants found in any natural food.

Antioxidants help neutralize free radicals and keep them from damaging the DNA and mitochondria of the body’s cells, which is a major cause of many degenerative diseases, cancer tumors, heart disease, and premature aging. Cells with damaged DNA cannot reproduce healthy new cells, but will reproduce damaged or malignant cells.

Cornell University food scientists discovered that cocoa powder has nearly twice the antioxidants of red wine, and up to three times the antioxidants found in green tea.

Their findings were published in an article entitled “Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine“, published in the American Chemical Society’s Journal of Agriculture and Food Chemistry, a peer-reviewed publication.

The Cornell researchers, led by Chang Y. Lee, chairman of the Department of Food Science and Technology at Cornell University’s New York State Agricultural Experiment Station in Geneva, NY, state the reason that cocoa leads the other drinks is its high content of antioxidant compounds called phenolic phytochemicals, or flavonoids.

A class of flavonoids known as flavanols or flavan-3-ols includes: catechin, epicatechin, and epigallocatechin. All three are found naturally in the cocoa bean. (Note that flavanols are NOT the same as another very similar-sounding class of flavonoids known as flavonols, which includes: myricetin, quercetin and kaempferol.)

The Cornell researchers discovered 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE) in a single serving of cocoa. Examining a glass of red wine, the researchers found 340 milligrams of GAE and 163 milligrams of ECE. In a cup of green tea, they found 165 milligrams of GAE and 47 milligrams of ECE.

By comparison, 1.5 ounces of dark chocolate delivers as many antioxidants as five ounces of red wine.

That makes cocoa one of the richest sources of antioxidants in any food!

Compare the raw cocoa bean’s 10,000 milligrams of flavanols per 100 grams to other forms of commercial chocolate…
Processed cocoa powder (defatted and roasted cocoa beans treated with potassium carbonate) and chocolate candy range in flavanol content from the more common concentration of 500 milligrams of flavanols per 100 grams of normal chocolate bars, to a concentration of 5,000 milligrams (5 grams) of flavanols per 100 grams of Cocoapro cocoa powder from the Mars Corporation.

Neither comes close to the high concentration of flavanol antioxidants in raw cocoa/cacao beans – 10 grams of flavanols per 100 grams.

ORAC Score – A Measure of Antioxidant Quality

The current standard for testing and measuring the antioxidant properties of various foods is called the ORAC Score. ORAC is an abbreviation for “Oxygen Radical Absorption Capacity” – which is a measure of the amount of free radicals that can be neutralized by a certain mass of a food substance (usually cited as “per gram” or “per 100 grams” of the food substance).

The higher the ORAC score, the higher the concentration of antioxidants present in the food. (Source: US Department of Agriculture / Journal of the American Chemical Society.)

Free radicals are molecules that are missing one or more electrons and are therefore chemically imbalanced with a positive electrical charge. They are created in several kinds of chemical reactions which take place in our bodies, such as when we burn energy by working our muscles. To balance their charge, these radical molecules will seek to attract or “steal” electrons from other molecules – including the molecules which make up the DNA in your body’s cells which is the blueprint for producing new cells, and the mitochondria in your cells which create the energy to sustain the cells.

Cells with damaged mitochondria are weak and have lower energy and less resistance to disease. When the DNA of a cell is damaged by the action of free radicals, the result is the creation of imperfect new cells – or even malignant new cells which form tumors and cancers.

Free radicals are the cause of most degenerative diseases, premature aging, and the creation of cancer cells.

Antioxidants are molecules which have one or more extra electrons and are chemically imbalanced with a negative electrical charge, so they can attract and “donate” an electron to a positively-charged free radical molecule, which balances its electrical charge and thus neutralizes it. So that “thieving” radical molecule which is now electrically balanced no longer needs to “steal” electrons from the molecules which form our body’s cells.

Thus the more antioxidant molecules we have in our body, the more free radicals are neutralized, and the less damage is done to our cells. By preventing the damage to our DNA and mitochondria, antioxidants can stop and even reverse the aging process, and help prevent all kinds of degenerative diseases and cancers.

The ORAC value rates the capacity of the substance to prevent oxidation, i.e. its effectiveness as an antioxidant. It might help to compare the oxidation of molecules in our body to the oxidation of iron in an automobile – which we call “rusting”. Oxidized or “rusted” iron becomes brittle and weak, and eventually breaks down into a reddish-brown dust known as iron oxide. You could say that our bodies are “rusting out” from oxidation by free radicals! Ashes to ashes, and rust to dust!

But our bodies can be protected from this rusting by the antioxidants we get from eating natural foods which have a high ORAC value. Many natural foods have been supplying human bodies with those protective antioxidants since we first evolved, but the problem today is that we are not eating many natural foods! We consume far too many processed foods and junk foods which have had the protective antioxidants proocessed out of them! So we suffer more and more from many diseases such as cancer and heart disease, which were relatively rare problems for our ancestors who were eating nothing but whole foods fresh from the farm.

It’s very difficult today to avoid eating processed foods with inferior nutritional value, but we can at least try to eat enough whole foods (like cocoa or high-antioxidant fruits) or health supplements that supply us with enough antioxidants to protect us from degenerative diseases and the ravages of aging. We don’t have to grow old before our time, or suffer painful ailments, or die from horrible diseases that could have been prevented.

While the general public may be aware that they need to eat more raw fruits to get a good supply of antioxidants, the fruits most commonly eaten by North Americans are fairly low on the ORAC scale. Cantaloupe, banana, apple, apricot, peach, pear, and watermelon all have an ORAC score of less than 251 per 100 grams. No wonder the average North American is not getting enough antioxidants in his or her daily diet.

Even milk chocolate with its ORAC score of 6,740 provides significantly more antioxidants per gram than most of the commonly consumed fruits and vegetables – and more than even the top scoring fruits like prunes (5,770), pomegranate (3,307), blueberries (2,400) and blackberries (2,036).

The daily diet of the average North American only scores 1,000 to 1,500 on the ORAC scale. Nutrition experts tell us that it should be at least 3,000 to 5,000 ORAC. Some say it should be even more than 5,000.

Eating healthy chocolate, with its super-high ORAC value, can be an efficient and enjoyable way to boost your daily dose of antioxidants and reduce the ravages of free radicals.

Be careful not to assume that ALL organic chocolate or dark chocolate products (or any processed food product) are “healthy” just because they claim to contain ingredients which are known to have a high ORAC score. It does NOT necessarily mean that the finished product you are consuming will have a high ORAC score too.

There are several factors that can affect the actual ORAC score of a finished food product such as dark chocolate:

(1) how it is processed (excessive heat can destroy flavanols and reduce the amount of available antioxidants, which lowers the ORAC value),
(2) how much of the high ORAC ingredients are actually in the product,
(3) how some ingredients affect the ORAC score of other ingredients (e.g. adding milk to cocoa lowers its effective ORAC score to a little more than half because dairy products tend to block the absorption of the antioxidant flavanols in the cocoa).

Only ONE company (which markets a variety of truly healthy chocolate products) actually dares to show you an independent laboratory’s ORAC score per serving of its finished products right on their packaging (see “The Healthiest Chocolate” below) – so “what you see is what you get”.

For the reasons given above, all other chocolate makers seem unwilling to let you know the actual ORAC score of the products they are selling you. One might wonder if their effective ORAC score is too low to really be considered a “healthy” chocolate product?

Table of ORAC Values for Common Foods

Here is a comparison of the ORAC score per 100 grams for some common foods known to have a high antioxidant level, listed in descending order.

  • Unprocessed Raw Cacao – ORAC 28,000
  • Acai Berries* – ORAC 18,500
  • Dark Chocolate – ORAC 13,120
  • Milk Chocolate – ORAC 6,740
  • Prunes – 5,770
  • Wolfberry Juice – 3,472
  • Pomegranates – 3,307
  • Raisins – 2,830
  • Blueberries – 2,400
  • Blackberries – 2,036
  • Garlic – 1,939
  • Kale – 1,770
  • Cranberries – 1,750
  • Strawberries – 1,540
  • Tahitian Noni Juice – 1,506
  • Raw Spinach – 1,260
  • Raspberries – 1,220
  • Brussels Sprouts – 980
  • Plums – 949
  • Alfalfa Sprouts – 930
  • Steamed Spinach – 909
  • Broccoli – 890
  • Beets – 840
  • Avocado – 782
  • Oranges – 750
  • Red Grapes – 739
  • Red Bell Pepper – 710
  • Cherries – 670
  • Pink Grapefruit – 495
  • Kidney Beans – 460
  • Onion – 450
  • Corn – 400
  • Cauliflower – 385
  • Frozen Peas – 375
  • Potato – 300
  • Cabbage – 295
  • Banana – 210
  • Carrot – 200
  • Apple – 207
  • Tomato – 195
  • Peach – 170
  • Lima Beans – 136
  • Pear – 110

(*ORAC for Acai as determined by Brunswick Laboratories, USA.)

This will be important new information for millions of children and teenagers who hate the taste of brussel sprouts or broccoli. Now they can advise Mom that dark chocolate is a much healthier alternate source of antioxidants!

When comparing the antixodidant value (ORAC value) of foods you may actually be eating on a regular basis, another consideration is antioxidant value per calorie. What foods provide a healthy source of antioxidants without also providing too many calories from carbs and fats? Dark chocolate, in spite of the sweetener added to overcome the bitterness of raw cocoa, is actually one of the better providers of antioxidants per calorie!

One hundred grams of healthy dark chocolate (more than you would normally eat) provides 13,120 ORAC units of antioxidants and 552 calories of energy – which works out to 24 ORAC units per calorie.

That gives dark chocolate a better ORAC/calorie ratio than brussels sprouts (23), beets (20), plums (17), oranges (16), cauliflower (15), cherries (13), onions (12), cabbage (12), red grapes (10), tomato (9), head lettuce (9), string beans (6), potato (5), frozen peas (5), corn (5), carrot (5), apple (4), tofu (3), baked beans (3), pear (2), banana (2), or lima beans (1). In other words, if you are looking to increase your antioxidant intake from natural fruits and vegetables while consuming the least calories, eating a healthy dark chocolate is actually a lower-calorie source than all the common foods in this list!

And the ORAC per calorie ratio for dark chocolate (24) is about the SAME as two of the top antioxidant fruits – prunes (24) and raspberries (25). So it’s not necessary to worry about getting too many calories when consuming healthy dark chocolate as`a supplemental source of antioxidants, because you don’t need to eat very much dark chocolate`to absorb more antioxidants than you would get from many common fruits`and vegetables!

Can Chocolate Help You Be Happy?

We have all heard how chocolate can be a “comfort food” to help us cope with stress and depression and general unhappiness. There might actually be some connection between chocolate and happiness, when we look at certain chemicals which are found naturally in the cocoa/cacao bean and which can affect parts of the brain.

Phenylethylamine (PEA) in Cocoa

PEA is a chemical found in cocoa/cacao beans which increases the activity of neurotransmitters (brain chemicals) in certain areas of the brain which control the ability to focus attention and stay alert. Elevated PEA levels occur naturally when we are captivated by a movie or good book, or are wholly focused on a project or task – when we lose track of time and are not consciously unaware of what is happening around us.

PEA is found in higher levels in the brains of happy people. Cocoa or dark chocolate has been found to contain up to 2.2 percent PEA (phenylethylamine).

Anandamide (The Bliss Chemical) in Cocoa

Anandamide (or n-arachidonoylethanolamine) is a neurotransmitter which has been isolated in cocoa in quantities which are significant enough to affect the brain. Anandamide is a cannabinoid naturally found in the human brain. Anandamide is a lipid (a fat) known as “the bliss chemical” because it is released when we are feeling good. (Anandamide is the English spelling; anandamine is the French spelling.)

It is true that anandamide has a similar effect to the compound THC in cannabis (marijuana), but it acts in a different way; acts only on certain groups of brain cells and not the whole brain; and thus creates blissful feelings with much less intensity.

Monoamine Oxidase Inhibitors (MAO Inhibitors) in Cocoa/Cacao

These rare MAO inhibitors actually produce favorable results when consumed, by allowing more serotonin and other neurotransmitters such as anandamide, dopamine and others to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate anti-aging and rejuvenation.

MAO inhibitors make one feel younger when they allow more neurotransmitters to remain in the bloodstream. A primary phenomenon that differentiates children from adults is the level of neurotransmitters in the blood and bodies of children. In general, as one lives longer and longer the level of neurotransmitters decreases. This leads to less creativity, less joy, more physical rigidity – and more rapid aging!

Cocoa, with its supply of MAO inhibitors, helps keep plenty of neurotransmitters in circulation, and thus helps prevent this unhappy phenomenon from occurring. “Think young – you’ll have more fun!”

Now that you have learned how cocoa contains PEA, Anandamide, and MAO Inhibitors, and learned about the happy effects these chemicals can produce, can you see how real chocolate might deserve to be called “the happiest food”?

Chocolate as an Aphrodisiac

The peoples of Central American in the pre-Columbian era often spoke in metaphors composed of words or phrases which had a hidden meaning when uttered in sequence. This is common in many languages, including English. One of these ancient metaphors was yollotl, eztli, meaning “heart, blood,” – a phrase which referred to cocoa. Chocolate is the heart’s “blood” due to its magnesium, antioxidants, love chemicals and esoteric properties. Chocolate truly is “food for the heart”.

Chocolate is a symbol of sensuality, pleasure, and sexuality. Some writers have claimed that 50 per cent of women actually prefer chocolate to sex! That percentage might even rise if the women were offerred real chocolate in the form of organic cocoa!

Chocolate is a favorite gift from a lover to the beloved one. Chocolates are always given as love offerings. A box of chocolates is one of the most popular gifts for Valentine’s Day.

Cocoa, because it is natural and unadulterated, has an even stronger love energy than manufactured chocolate candy. In ancient Aztec wedding ceremonies, the bride and groom would exchange five cacao beans with each other.

durian

Durian is an exotic, expensive, and seasonal fruit that has rich content of phytonutrients, antioxidant, protein, vitamins and minerals. Durian can give more spirit and energy to your days because it has high calories and carbohydrate (both are good source of energy). Main ingredients that contribute a lot to the benefits are Organosulfur Compounds and Tryptophan, but there other healthy components like dietary fiber and protein. Yet, durian does not have cholesterol. Many folk medications use durian’s leaves and roots to treat fever.

The Organosulfur has benefits as followed.

  1. To inhibit the formation of blood clots, thus prevent from heart attack and stroke.
  2. To control the inflammatory enzymes, thus also prevent from cardiovascular disease.
  3. To act as antioxidant, antimicrobial, antifungal, and antibacterial.
  4. To help you get good complexion, healthy hair, glowing skin, better brain function.
  5. To treat muscles soreness, enhance balance blood sugar, reduce stiffness and pain, and improve joint flexibility.

The tryptophan or L-Tryptophan has benefits as followed.

  1. To treat anxiety, bulimia, depression, insomnia, migraine, nightmares, compulsive disorder, and stress.
  2. To help you get better sleep, especially if you take some calcium with it.
  3. To help the treatment of Parkinson’s disease, obsessive compulsive disorder, premenstrual syndrome, suicidal related depression, and pain release.

Some people can not stand the smell of durian, while the rest love it so much. It tastes like heaven for those who love, even just by smelling the odor will make people curious. Countries in Asia are main producers of durians. They are Thailand, Malaysia, Indonesia, India, Vietnam, Philippine, and some others. There are hundreds variants of durians, but only some are heavily planted and sold. If you buy durians, you would want to choose ones that are big, fresh, fully ripen, and have solid stems. It is usually fully ripen in 2 to 4 days after falling from the tree, the best time to enjoy the flesh.

Health Benefits

  • Raises serotonin levels…Creates an over-all sense of well being and aids in depression.
  • It has a high amount of protein and amino acids (22 out of 24)…Good for muscle building and organ function.
  • High in antioxidants…For anti-aging benefits including enhancing the appearance of your skin.
  • It has the most complete nutritional profile of any fruit…Certain groups of people in Asia live on it, and nothing else, for up to 2 months at a time.
  • It is power packed with nutrients, including essential fatty acids and organo-sulfur compounds…For increased energy, endurance, mental clarity, and cellular health.
  • It enhances libido…It helps revitalize the desire for sexual intimacy
  • Rich history of traditional uses…Anti-inflammatory, anti-parasitic, Thermogenic, calms fever, aids healing of swelling and skin diseases.

Drinking Durian For Beauty

According to David Wolf’s “Eating for Beauty”

Durian contains high levels of tryptophan. This is an amino acid and a tryptamine (similar to serotonin, melatonin, and DMT). Researchers have discovered that tryptophan helps both anxious, depressed, repressed people, as well as insomniacs. Tryptophan works by raising serotonin levels in the brain. When serotonin levels increase, a euphoric feeling is felt as a free passage is cleared for nerve impulses to travel.

Durian is such a strong blood cleaner that eating a few durian a day can change the odor of urine (urine is filtered out of blood).

What gives durian its strongest beautifying characteristics is its high concentration of raw oleic fats (and vitamin E), sulphur compounds, and soft proteins. Durian actually contains one of the highest concentrations of protein of any fruit, making it an excellent muscle builder.” Organic sulfur

compounds among other properties in durian are very cleansing for the body.

Durian provides “more concentrated healthful energy in food form than any other product the world affords” – to keep the body vigorous and tireless; the mind alert with faculties undimmed; the spirit youthful.

Nutritive Value per 100 g

  • Vitamin A: 20-30 I.U.
  • Ascorbic Acid: 23.9-25.0 mg
  • Vitamin E: “high”
  • Calcium: 7.6-9.0 mg
  • Phosphorus: 37.8-44.0 mg
  • Potassium: 436 mg
  • Thiamine: 0.24-0.352 mg
  • Riboflavin: 0.20 mg
  • Niacin0.6: 83-0.70 mg
  • Iron: 0.73-1.0 mg
  • Sugars(approx.) 12.0 g
  • Protein: 2.5-2.8 g
  • Fat: 5.33g
  • Fiber: 3.8 g
  • Total Carbohydrates: 30.4-34.1 g
  • Calories: 144

Categories

Blog Stats

  • 555,987 hits