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Chili peppers are extremely healthy for you, and should be included in your regular diet. Here’s why.
Chili Peppers Fight Migraine Headaches and Sinus Headaches
Studies show that chili peppers can provide pain relief for migraine and sinus headaches. Capsaicin, the chemical that makes chili peppers hot, is known to inhibit a key neuropeptide, Substance P, that is the key brain pain transmitter. Go capsaicin!
Chili Peppers Prevent Sinusitis and Relieve Congestion
Capsaicin once again! The pepper heat helps to stimulate secretions that aid in clearing mucus from your nose, combatting nasal congestion. It also contains antibacterial properties that help fight chronic sinus infections.
Chili Peppers Fight Cancer
Capsaicin not only causes the tongue to burn, it also drives prostate cancer cells to kill themselves, according to studies published in the March 15 issue of Cancer Research.
According to the research, capsaicin induced approximately 80 percent of prostate cancer cells growing in mice to follow the molecular pathways leading to apoptosis. Prostate cancer tumors treated with capsaicin were about one-fifth the size of tumors in non-treated mice.
“Capsaicin had a profound anti-proliferative effect on human prostate cancer cells in culture,” said Dr. Lehmann, M.D., Ph.D. “It also dramatically slowed the development of prostate tumors formed by those human cell lines grown in mouse models.”
Chili Peppers Help Lower High Blood Pressure
Eating chili peppers are naturally high in vitamins A and C, and also bioflavinoids. They help strengthen our blood vessels, which makes them more elastic and better able to adjust to blood pressure fluctuations. Chili peppers also can make us sweat, which causes fluid loss, temporarily reducing overall blood volume.
Chili Peppers Fight Inflammation
Capsaicin is a potent anti-inflammatory agent. It inhibits Substance P, which is associated with inflammatory processes, much like it relieves headaches and migraines, listed earlier. Capsaicin may also one day be a treatment for arthritis, psoriasis and diabetic neuropathy.
Chili Peppers Help Soothe Intestinal Diseases
A Duke University study found that capsaicin may lead to a cure for inflammatory bowel disease (IBD). The substance can also help to kill bacteria such as H. pylori, which can help prevent stomach ulcers.
Chili Pepper Can Help You Burn Fat and Lose Weight
Did you know that capsaicin is a thermogenic? Thermogenics stimulate the body’s burning of fat byincrease the metabolism of the body’s adipose tissue, generating heat.
Chili Peppers Help Protect Your Heart
Capsaicin may help to protect the heart by reducing cholesterol, triglycerides and platelet aggregation. It may also help the body dissolve fibrin, which is necessary for blood clots to form. Further, cultures around the world that use hot peppers liberally in their meals have significantly lower rates of heart attack and stroke than cultures that do not.
Chili Peppers Have Loads of Vitamin C
A typical chili pepper packs more vitamin C than an orange, so if you need your extra C, grab a chili pepper!
Chili Peppers Can Warm Your Feet!
Do your feet get cold in the winter? Try this — sprinkle powdered cayenne in your shoes. It will keep you feet nice and warm during those cold winter nights!
http://www.chilipeppermadness.com/chili-pepper-health-benefits.html
http://www.cnn.com/2009/HEALTH/04/14/chili.record/index.html
Below we look at effects eating chilies has on the body.
Skin
Other than for its flavor-enhancing qualities, chili is, oddly enough, used to fight the summer heat.
As the chili causes extreme sweating and blood rushing to the face, it cools the body down when the sweat evaporates, making it useful for combating heat.
These same heat inducing properties are said to have a cumulative effect and over time are believed to alleviate pain when used in treatments for anything from arthritis and psoriasis to shingles and severe burns.
Brain
The substances that give chili peppers their intensity when eaten or applied on the skin are called capsaicinoids.
When consumed, capsaicinoids connect with pain receptors in the mouth and throat that are normally responsible for sensing heat.
Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot.
The brain responds to the burning sensation by raising the heart rate, increasing perspiration and releasing endorphins, called the body’s “natural painkillers” and “happy hormones.”
Stomach
Chilies have long been associated with soothing the digestive system, by acting as stomach cleansers. According to the UK Food Guide, chili helps to settle stomach upset and encourages the production of good digestive acid.
Chili aficionados believe the fruits can also induce weight loss because the substance that makes them “hot” speed up the body’s metabolism.
However, one study by the American Institute of Cancer Research performed in Mexico showed in 2003 that a high consumption of chilies (approximately nine to 25 jalapeno peppers per day) is in fact associated with stomach cancer.
Immune system
Red chilies contain high amounts of carotene and vitamin C. It is said that chilies contain more vitamin C than citrus fruits. Chili peppers are also a good source of vitamin B6 and are very high in potassium, magnesium and iron, giving them a reputation for naturally boosting the body’s immune system.
Heart and other cardiovascular effects
A 2006 study published in the British Journal of Nutrition showed that after adding chili to the diet, bad cholesterol, that can often lead to heart problems, took a longer time to develop into heart diseases.
By Peter Jaret
April 13, 2000
Web posted at: 2:25 PM EDT (1825 GMT)
(WebMD) — Who would have thought that of all the brightly colored exotic offerings in the produce aisle — from curvy, golden-yellow peppers to inky purple eggplants — homely broccoli would become the superstar?
It’s true: In the category of most healthful vegetable, this cruciferous contender wins all the top honors.
This past February, when the American Journal of Clinical Nutrition published a paper that listed foods most likely to prevent colon cancer, what stood out? Broccoli. Scientists at the Harvard School of Public Health in Boston published an article in the same journal last October and noted that broccoli, along with spinach, helped to minimize risk for cataracts.
When another team of Harvard scientists looked at how diet might protect against stroke, broccoli’s benefits again came to the fore, in research published in the October 6, 1999 issue of the Journal of the American Medical Association.
Nutritious — and then some
When it comes to basic nutrients, broccoli is a mother lode. Ounce for ounce, boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk, according to the USDA’s nutrient database. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A in the produce section.
But the real surprise is this vegetable’s potent cancer-fighting components.
At the Johns Hopkins University School of Medicine in Baltimore, Maryland, food chemist Dr. Paul Talalay has gone so far as to name his lab after “Brassica,” the genus that includes broccoli and cauliflower. Talalay and his team at the Brassica Chemoprotection Laboratory have discovered that broccoli is rich in substances called isothiocyanates — chemicals shown to stimulate the body’s production of its own cancer-fighting substances, called “phase two enzymes.” According to Talalay, these enzymes, in turn, neutralize potential cancer-causing substances before they have a chance to damage the DNA of healthy cells.
To test broccoli’s cancer-fighting power, Talalay fed rats hearty servings of the vegetable for a few days and then exposed them to a potent carcinogen known to trigger a form of breast cancer in the animals. Broccoli-munching rats were half as likely to develop tumors as animals on standard chow, according to results published in the April 1994 Proceedings of the National Academy of Science.
“Even those rats that did develop cancer ended up with fewer and smaller tumors, which is an important advantage in itself,” says Talalay.
More recently, scientists at Tokyo’s Graduate School of Agriculture have shown that isothiocyanates can block the growth of melanoma skin cancer cells, according to findings published in 1999 in the journal “Nutrition and Cancer.”
Good news for broccoli haters
If you don’t like broccoli, take heart: In 1997, Talalay and his researchers at Hopkins discovered to their surprise that broccoli sprouts, the week-old seedlings of the mature plant, are exceptionally rich in a form of isothiocyanate called sulforaphane — 10 to 100 times as rich as broccoli itself, in fact. More and more markets now carry the tender shoots, which are delicious on sandwiches and salads.
And keep in mind that broccoli is just one of many members of the cruciferous vegetable family, which includes cauliflower, kale, cabbage, Brussels sprouts, and bok choy — all of which appear to help protect against cancer.
When scientists at the World Cancer Research Fund reviewed 206 human and 22 animal studies, they found convincing evidence that cruciferous vegetables in general lowered risk for many forms of the disease, including tumors of the stomach, esophagus, lung, oral cavity and pharynx (throat), endometrium (lining of the uterus), pancreas, and colon.
How to enrich your diet
Need ideas for adding more of these vegetables to your diet?
Cauliflower makes a delicious addition to pasta primavera. Use penne pasta and you can boil the cauliflower and the noodles together — both require the same amount of cooking time.
Chopped red cabbage is a great addition to salads or chili. And if you’re not familiar with kale, try it in the savory Portuguese soup called caldo verde: Peel and finely chop two pounds of potatoes and boil for two minutes. Then add one bunch of chopped kale (about 6 to 8 cups) and cook for two more minutes. Season with a little salt and a splash of olive oil and you’re ready to eat.
http://archives.cnn.com/2000/FOOD/news/04/13/broccoli.benefits.wmd/
The carrot is an excellent vegetable as it has both nutritional and medicinal values which are essential for our optimum health.
The best thing of carrot is that it is easily assimilated by our body. Chinese practitioners said that carrot tastes sweet, and it is good for the health of spleen and stomach. It is also believed to improve impotence (lower sexual drive), sexual dysfunction, night blindness, long term cough (or call hundred days cough in Chinese medical prescription) besides strengthening kidney and eliminating excessive wind and cold in our body.
Carrot has proved its outstanding role in anti-cancer effect. The research revealed that people with lack of beta-carotene were more likely to have 2 times higher risk of cancer than normal people. It is wiser to eat an appropriate amount of carrot per day to prevent cancer. This is because beta-carotene in the carrot can be easily changed by our body into vitamin A, which is essential for healthy cell growth, strong immune system and protection against mascular degeneration (AMD).
The research also found that carrot contains bulk of folic acid, a group of vitamin B, which has good effect to fight against free radicals (substances that cause cancer) in our body. The lignin found in carrot too, helps to strengthen our immune system to fight against cancerous cells. Potash succinate, its anti hypertensive drug properties may also help to reduce the blood pressure. Therefore, it is also regarded as a good diet for hypertension’s patient.
As carrot is fat-soluble substance, its nutrition is absorbed better with the presence of oil. Therefore, it is better to dip one drop of olive oil into a glass of carrot juice so that our body can effectively absorbed its nutrition.
Carrots like other foods do contain sugar which may give rise to the blood sugar. However, if carrots are consumed in an appropriate amount they won’t give rise to an extreme blood sugar rise among people with blood sugar problems (both diabetic and hypoglycaemic). 8-ounce glasses of carrot juice per day have been seen as a successful cure among the patients who are terminally ill cancer. Your body appears to handling well with the natural occurring sugars found in carrot juice. There are still no scientific evidences supporting that appropriate consumption of carrot juice can cause negative impact to your body. Nevertheless, I’d advise diabetic and hypoglycaemic to limit the intake of carrots because excessive intake of carrots may be detrimental to your health or may worsen your existing health condition.
Now, you may ask me, “ How much carrot juice should I take, chan?” It’s hardly to give you an accurate answer here since the intake of carrot juice varies among the individuals. It’s always wiser to consult your doctor for any dieting alteration, particularly among the patients, those who’re engaging with diseases or those with serious health or physical problems. Basically, for a healthy person, it’s recommended to take two to three 8-ounce glasses of carrot juice daily.
Carrot Food Therapy for Certain Diseases is Listed as Follows:
For Hypertension’s Patient
Drink 100milliliter of fresh organic carrot juices everyday and it should be two servings per day. The therapy should proceed constantly for 30 days.
For Those Who Have Constipation
Blend fresh organic carrot juices with a juicer. Then, pour the juice into a glass. Dip a drop of olive oil into the glass. Mix it with an appropriate amount of royal jelly honey. Stir the mixture for a thorough mix. Each serving should be 80 milliliter, with every morning and night each.
For Those Who Have Night Blindness or Dry Dull Eyes
Get ready with 250gram of fresh organic carrots. Put two tablespoons of olive oil in the wok. Add in carrots. Fry with slow fire till it is thoroughly cooked. It should be one serving for a day. The therapy should proceed constantly for 7 days.
For Those Who Have Long-Term Cough (Hundred Days Cough)
Get ready with 200 gram fresh organic carrots and 13 pieces of jujube (Chinese red dates). Cook with slow fire. Make sure the amount of water is not too much or too little. There should be approximately 8 bowls of water (measured with a small Chinese bowl) for approximately 30 minutes. It should be one serving per day.
For Those Who Suffer From Scalp Itching and Dandruff
Get ready with 200 gram fresh organic carrots. Use slow fire to stew the carrots. Add in appropriate amount of sea salt according to your taste. It should be one serving for a day.
For the Following Diseases, Please Do According to the Suggested Prescriptions as Listed Below:
Note: Each prescription stated below should be taken for at least 6 consecutive months. Organic grown fruits and vegetables are recommended here so that you can help prevent additional toxins from being dumped into your body. “in between the meal time” here means 2 or 3 hours before the meal time, and you should avoid to take this juice before breakfast and 3 hours before your bedtime. If you’re in medication, make sure that you’re not taken this juice together with your medicine. In this case, you can take this juice 2 or 3 hours after the medication. Bear in mind that this juice should be taken immediately to avoid any chemical changes that might have occurred.
Scurvy: Put carrot (8 ozs.) and grapefruit (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Adenoids: Put carrot (10 ozs.) and spinach (6 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Rheumatism: Put carrot (8 ozs.) and celery (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Acne: Put carrot (10 ozs.) and spinach (6 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Tumors: Put carrot (8 ozs.) and beet (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Bright’s Disease: Put carrot (8 ozs.), parsley (2 ozs.) and celery (6 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Dermatitis: Put carrot (6 ozs.), beet (5 ozs.) and cucumber (5 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Colitis: Put carrot (8 ozs.), and apple (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Angina Pectoris: Put carrot (6 ozs.), beet (5 ozs.) and cucumber (5 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Diabetes: Put carrot (6 ozs.), celery (5 ozs.), endive (2 ozs.) and parsley (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Albuminuria: Put carrot (10 ozs.), beet (3 ozs.), and cucumber (3 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Coronary Thrombosis: Put carrot (8 ozs.), and garlic (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Arthritis: Put carrot (8 ozs.), celery (8 ozs.), and one grapefruit (chopped in small cube) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Constipation: Put carrot (8 ozs.), celery (4 ozs.), and apple (4 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Gallstones: Put carrot (6 ozs.), beet (5 ozs.) and cucumber (5 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Nervous Disorders: Put carrot (8 ozs.), celery (6 ozs.) and parsley (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Nephritis: Put carrot (8 ozs.), celery (6 ozs.) and parsley (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Diarrhea: Put carrot (6 ozs.), celery (5 ozs.) and apple (5 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Asthma: Put carrot (8 ozs.), celery (8 ozs.) and one grapefruit (chopped in small cube) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Cancer: Put carrot (12 ozs.), and cabbage (4 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Blood Pressure (High): Put carrot (8 ozs.), and pod of garlic into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Allergies: Put carrot (8 ozs.), and celery (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Anemia: Put carrot (8 ozs.), beet (2 ozs.) and celery (6 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Hernia: Put carrot (6 ozs.), celery (6 ozs.), spinach (2 ozs.) and parsley (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Note: For each stated prescription below, you’re recommended to take it for several consecutive days until the disease goes off. Organic grown fruits and vegetables are recommended here so that you can help prevent additional toxins from being dumped into your body. “in between the meal time” here means 2 or 3 hours before the meal time, and you should avoid to take this juice before breakfast and 3 hours before your bedtime. If you’re in medication, make sure that you’re not taken this juice together with your medication. In this case, you can take this juice 2 or 3 hours after the medication. Bear in mind that this juice should be taken immediately to avoid any chemical changes that might have occurred.
Hay Fever: Put carrot (8 ozs.), and celery (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Influenza: Put carrot (8 ozs.), and celery (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.
Warning!
It’s very important to take note that carrots should not be taken together with wine, beer, or any alcoholic drinks. The reason is that the combination of both will cause substantial amount of alcohol and carotene entering your body at the same time, which will later lead to the production of toxins in your liver. When this situation occurs, you’re more likely to have liver disease. Similarly, carrots cannot be taken with black fungus at a time as the combination of both will cause dermatitis (inflammation of the skin). The intake of 500g carrots with any sea foods may also cause arsenic poisoning.
Although carotenoids found in carrots are beneficial to baby, attention should be paid for the volume of the intake. It’s always better to consult a registered doctor or dietician on the issue of how much carrot juice should be given to your child based upon their existing health condition. Excessive consumption of carotene (either from carrots or tomatoes) can cause hyperlipidemia, which can lead to orange-colored skin on the face and hands. Other symptoms which are observed among your child include loss of appetite, mental instability, anxiety, and sleep disorder accompanied by crying, screaming, nightmare and murmuring throughout the night.
We always think that goiter (a swelling in the thyroid gland, which can lead to a swelling of the neck or larynx) is caused by a deficiency of iodine. But do you know that the combination of carrots and oranges can also indulge or cause the development of goiter? Many clinical experimentations have shown that after entering your body, carrots (a type of cruciferous vegetables, which refers to edible plants in the family of Brassicaceae) can quickly produce a substance called Thiocyanate (common compounds that include the colorless salts potassium thiocyanate and sodium thiocyanate), and this thiocyanate will soon undergo a procedure of metabolism to produce an anti-thyroid substance called thiocyanate acid. The question on how much this so-called substance is produced is directly proportional to the volume of the intake of the carrots. When fruits such as oranges, pears, apples, or grapes are taken immediately or are combined with carrots at a time, the flavonoids from these fruits will be decomposed by the intestinal bacteria into hydroxyl benzoic acid (a crystalline derivative of benzoic acid) and ferulic acid (an organic compound that is an abundant phenolic phytochemical found in plant cell walls). Both acids are found to reinforce thiocyanate acid to inhibit the functionality of thyroid gland which might have contributed to a consequence of goiter. Therefore, you’re encouraged not to drink juices of/ eat oranges, apples or grapes straight away after the consumption of carrots.
Final Remark:
Again, it’s very important to take note that carrot should not be taken together with an orange. This is because Thiocyanate compound in carrot will react chemically with substances in orange which can cause goiter (the enlargement of the thyroid). Similarly, carrot cannot be taken together with polygonum multiflorum (Chinese knotweed or flowery) and ginseng.
http://healthmad.com/nutrition/the-health-benefits-of-carrots/
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Health Benefits of Carrot:
- Carrot can enhance the quality of breast milk.
- Carrot can improve the appearance of the skin, hair and nails.
- When taken daily it can lower cholesterol and blood pressure.
- Raw contain beta-carotene, a strong antioxidant that can prevent cancer.
- Carrot juice when taken everyday prevent bodily infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys).
- Carrot can help improve eyesight.
- Carrot can help increase menstrual flow.
- Carrots can regulate blood sugar.
- Carrot can promote colon health, because carrot is rich in fiber.
Carrot is also helpful in the following cases : Obesity, Poisoning of the blood, Gum disease, Insomnia, Inflamed Kidneys, Liver, Gallbladder, Alzheimer’s disease, Colitis, Ulcer Painful urination
Vitamin and Mineral Content :
- Vitamin A – 12,000 I.U,
- Vitamin B; Thiamine B: .06 mg.
- Riboflavin: .06 mg.
- Niacin: .5 mg.
- Vitamin C: 5 mg.
- Vitamin D, E, G, & K
- Calcium: 39 mg.
- Iron: .8 mg.
- Phosphorus: 37 mg.
- Fat: 0.3 gm
- Carbohydrates: 9.3 gm.
- Protein: 1.2gm.
- Calories: 42
http://hubpages.com/hub/HEALTH_BENEFITS_OF_CARROT
See also:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21
http://hubpages.com/hub/HEALTH_BENEFITS_OF_CARROT
http://home.howstuffworks.com/carrots3.htm
http://www.health-fitness.com.au/carrot-health-benefits/
We’re told that an apple a day keeps the doctor away, but what exactly are the health benefits of apples? Here are ten reasons to heed the advice of that old proverb.
Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.
Asthma Help
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.
Alzheimer’s Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer’s disease.
Lower Cholesterol
The pectin in apples lowers LDL (“bad”) cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.
Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.
Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.
Colon Cancer Prevention
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.
Liver Cancer Prevention
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.
Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the body’s need for insulin and may help in the management of diabetes.
Weight Loss
A Brazilian study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.
Source: http://www.healthdiaries.com/eatthis/10-health-benefits-of-apples.html
Radish, the well known part of your salad, is a root crop, pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, long cylindrical or round in shape. They are eaten raw, cooked or pickled. The oil obtained from the seeds of radish is also used. The other parts of radish which are consumed are the leaves, the flowers, the pods and the seeds. The scientific name of radish is Raphanus Sativus which belongs to the Brassicaceae family. Radish is also known as Daiken in some parts of the world.
The benefits of radish against certain ailments and on certain body parts are listed below:
- Jaundice: Radish is very good for the liver and the stomach and it is a very good detoxifier too, that is, it purifies blood. It is miraculously useful in jaundice as it helps removing bilirubin and also checks its production. It also checks destruction of red blood cells during jaundice by increasing supply of fresh oxygen in the blood. The black radish is more preferred in jaundice. The leaves of radish are also very useful in treatment of jaundice.
- Piles: Radish is very rich in roughage, i.e. indigestible carbohydrates. This facilitates digestion, retains water, cures constipation (one of the main causes for piles) and thus gives relief in piles. Being a very good detoxifier, it helps heal up piles fast. Its juice also soothes the digestive and excretory system and this also relieves piles.
- Urinary Disorders: Radishes are diurectic in nature, i.e. increase production of urine. Juice of radish also cures inflammation and burning feeling during urinating. It also cleans the kidneys and inhibits infections in kidneys and urinary system. Thus it helps a great deal in curing urinary disorders.
- Weight Loss: Radishes are very filling, i.e. fills your stomach and satisfies your hunger easily without giving you many calories, as they are low in digestible carbohydrates, high in roughage and contain a lot of water. It is a very good dietary option for those determined to lose weight.
- Cancer: Being a very good detoxifier and rich in vitamin-C, folic and anthocyanins, radish helps cure many types of cancer, particularly those of colon, kidney, intestines, stomach and oral cancer.
- Leucoderma: The detoxifying and anti carcinogenic properties of radish make it useful in treatment of Leucoderma. The radish seeds are used in this case. They should be powdered and soaked in vinegar or ginger juice or cows urine and then applied on the white patches. Eating radish also aids treatment of Leucoderma.
- Skin Disorders: Vitamin-C, phosphorus, zinc and some members of vitamin-B complex, which are present in radish, are good for skin. The water in it helps maintaining moisture of the skin. Smashed raw radish is a very good cleanser and serves as a very efficient face pack. Due to its disinfectant properties, radish also helps cure skin disorders, such as drying up, rashes, cracks etc. and also refreshes it.
- Kidney Disorders: Being diurectic, cleanser and disinfectant, it helps cure many kidney disorders. Its diurectic properties help wash away the toxins accumulated in the kidneys. Cleansing properties clean kidneys up and lessens accumulation of toxins in the blood, thereby decreasing their concentration in the kidneys. Its disinfectant properties protect the kidneys from any infections too. Thus it is good for overall health of the kidneys.
- Insect Bites: It has anti pruritic properties and can be used as an effective treatment for insect bites, stings of bees, hornets, wasps etc. Its juice also reduces pain and swelling and soothes the affected area.
- Fever: It brings down the body temperature and relieves inflammation due to fever. Drink radish juice mixed with black salt. Being a good disinfectant, it also fights infections which cause fever, thereby helping cure it.
- Respiratory Disorders, Bronchitis and Asthma: Radish is an anti congestive, i.e. it relieves congestion of respiratory system including nose, throat, wind-pipe and lungs, due to cold, infection, allergies and other causes. It is a good disinfectant and also rich in vitamins, which protect respiratory system from infections.
- Liver & Gallbladder: Radish is especially beneficial for liver and gallbladder functions. It regulates production and flow of bile and bilirubin, acids, enzymes and removes excess bilirubin from the blood, being a good detoxifier. It also contains enzymes like myrosinase, diastase, amylase and esterase. It protects liver and gallbladder from infections and ulcers and soothes them.
- Other Benefits: Apart from above benefits, radish is a good appetizer, mouth and breathe freshener, laxative, regulates metabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones, dyspepsia etc.
Finding it hard to digest the above stuff? Well! I suggest you have some slices of radish. That may help you and enhance your appetite for the health benefits of vegetables and herbs.
This article has been contributed by Aparup Mukherjee
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Nutritive Values : Per 100 gm.
- Vitamin A : 30 I.U.
- Vitamin B : Thiamine .03 mg.;
- Vitamin C : 24 mg.
- Calcium : 37 mg.
- Iron : 1.0 mg
- Phosphorus : 31 mg.
- Potassium : 130 mg.
- Carbohydrates : 4.2 gm.
- Protein : 1.2 gm.
- Calories : 20
http://hubpages.com/hub/Health_Benefits_of_Radish
See also:
http://www.naturalfoodbenefits.com/display.asp?CAT=2&ID=85
http://www.healthandwealthtopic.com/2008/09/health-benefits-of-radish.html
http://hubpages.com/hub/Health_Benefits_of_Radish
http://www.everynutrient.com/healthbenefitsofradishes.html
http://www.natural-homeremedies.org/blog/benefits-of-radish/
http://www.pinoyhenyo.com/What_are_the_health_or-20090318205258517.html
http://www.ehow.com/how_4999230_understand-health-benefits-of
http://www.stuartxchange.org/Labanos.html
Apoptosis: a type of cell death in which the cell uses specialized cellular machinery to kill itself; a cell suicide mechanism that enables metazoans to control cell number and eliminate cells that threaten the animal’s survival.
A drink with as little as one gram of lemon grass contains enough citral to prompt cancer cells to commit suicide in the test tube.
Israeli researchers find way to make cancer cells self-destruct
-Ben Gurion University
At first, Benny Zabidov, an Israeli agriculturalist who grows greenhouses full of lush spices on a pastoral farm in Kfar Yedidya in the Sharon region, couldn’t understand why so many cancer patients from around the country were showing up on his doorstep asking for fresh lemon grass. It turned out that their doctors had sent them. ‘They had been told to drink eight glasses of hot water with fresh lemon grass steeped in it on the days that they went for their radiation and chemotherapy treatments,’ Zabidov told ISRAEL21c. ‘And this is the place you go to in Israel for fresh lemon grass.’
It all began when researchers at Ben Gurion University of the Negev discovered last year that the lemon aroma in herbs like lemon grass kills cancer cells in vitro, while leaving healthy cells unharmed. The research team was led by Dr. Rivka Ofir and Prof. Yakov Weinstein, incumbent of the Albert Katz Chair in Cell-Differentiation and Malignant Diseases, from the Department of Microbiology and Immunology at BGU.
Citral is the key component that gives the lemony aroma and taste in several herbal plants such as lemon grass (Cymbopogon citratus), melissa (Melissa officinalis) and verbena (Verbena officinalis.)
According to Ofir, the study found that citral causes cancer cells to ‘commit suicide: using apoptosis, a mechanism called programmed cell death.’ A drink with as little as one gram of lemon grass contains enough citral to prompt the cancer cells to commit suicide in the test tube.
The BGU investigators checked the influence of the citral on cancerous cells by adding them to both cancerous cells and normal cells that were grown in a petri dish. The quantity added in the concentrate was equivalent to the amount contained in a cup of regular tea using one gram of lemon herbs in hot water. While the citral killed the cancerous cells, the normal cells remained unharmed.
The findings were published in the scientific journal Planta Medica, which highlights research on alternative and herbal remedies. Shortly afterwards, the discovery was featured in the popular Israeli press.
Why does it work? Nobody knows for certain, but the BGU scientists have a theory. ‘In each cell in our body, there is a genetic program which causes programmed cell death. When something goes wrong, the cells divide with no control and become cancer cells. In normal cells, when the cell discovers that the control system is not operating correctly – for example, when it recognizes that a cell contains faulty genetic material following cell division – it triggers cell death,’ explains Weinstein. ‘This research may explain the medical benefit of these herbs.’
The success of their research led them to the conclusion that herbs containing citral may be consumed as a preventative measure against certain cancerous cells. As they learned of the BGU findings in the press, many physicians in Israel began to believe that while the research certainly needed to be explored further, in the meantime it would be advisable for their patients, who were looking for any possible tool to fight their condition, to try to harness the cancer-destroying properties of citral.
That’s why Zabidov’s farm – the only major grower of fresh lemon grass in Israel – has become a pilgrimage destination for these patients. Luckily, they found themselves in sympathetic hands. Zabidov greets visitors with a large kettle of aromatic lemon grass tea, a plate of cookies, and a supportive attitude. ‘My father died of cancer, and my wife’s sister died young because of cancer,’ said Zabidov. ‘So I understand what they are dealing with. And I may not know anything about medicine, but I’m a good listener. And so they tell me about their expensive painful treatments and what they’ve been through. I would never tell them to stop being treated, but it’s great that they are exploring alternatives and drinking the lemon grass tea as well.’
Zabidov knew from a young age that agriculture was his calling. At age 14, he enrolled in the Kfar Hayarok Agricultural high school. After his army service, he joined an idealistic group which headed south, in the Arava desert region, to found a new moshav (agricultural settlement) called Tsofar. ‘We were very successful; we raised fruits and vegetables, and,’ he notes with a smile, ‘We raised some very nice children.’
On a trip to Europe in the mid-80s, he began to become interested in herbs. Israel, at the time, was nothing like the trend-conscious cuisine-oriented country it is today, and the only spices being grown commercially were basics like parsley, dill, and coriander. Wandering in the Paris market, looking at the variety of herbs and spices, Zabidov realized that there was a great export potential in this niche. He brought samples back home with him, ‘which was technically illegal,’ he says with a guilty smile, to see how they would grow in his desert greenhouses. Soon, he was growing basil, oregano, tarragon, chives, sage, marjoram and melissa, and mint just to name a few.
His business began to outgrow his desert facilities, and so he decided to move north, settling in the moshav of Kfar Yedidya, an hour and a half north of Tel Aviv. He is now selling ‘several hundred kilos’ of lemon grass per week, and has signed with a distributor to package and put it in health food stores. Zabidov has taken it upon himself to learn more about the properties of citral, and help his customers learn more, and has invited medical experts to his farm to give lectures about how the citral works and why.
He also felt a responsibility to know what to tell his customers about its use. ‘When I realized what was happening, I picked up the phone and called Dr. Weinstein at Ben-Gurion University, because these people were asking me exactly the best way to consume the citral. He said to put the loose grass in hot water, and drink about eight glasses each day.’
Zabidov is pleased by the findings, not simply because it means business for his farm, but because it might influence his own health. Even before the news of its benefits were demonstrated, he and his family had been drinking lemon grass in hot water for years, ‘just because it tastes good.’