Cherries. Not Just Another Berry. The New Antioxidant “Super Fruit”

The Cherry Research Committee is seeking proposals for new cherry research studies. Submit your proposal and learn more at www.cherryresearch.com.

Cherries are not only good for you, but they’re also on trend as a homegrown “Super Fruit.” According to recent data, more than 9 out of 10 Americans want to know where their food comes from, nearly 80 percent say they’re purchasing “locally produced” products, and the majority is defining “local” as grown in America.1,2 And cherries deliver.

A growing body of science reveals tart cherries, enjoyed as either dried, frozen cherries or cherry juice, have among the highest levels of disease-fighting antioxidants, when compared to other fruits. They also contain other important nutrients such as beta carotene (19 times more than blueberries or strawberries) vitamin C, potassium, magnesium, iron, fiber and folate.

Emerging evidence links cherries to many important health benefits – from helping to ease the pain of arthritis and gout, to reducing risk factors for heart disease, diabetes and certain cancers. Cherries also contain melatonin, which has been found to help regulate the body’s natural sleep patterns, aid with jet lag, prevent memory loss and delay the aging process.

A recent study from the University of Michigan reveals new evidence linking cherries to heart health benefits. The study found that a cherry-enriched diet lowered total weight, body fat (especially the important “belly” fat), inflammation and cholesterol-all risk factors associated with heart disease. According to the American Heart Association, being overweight or obese, in particular when the weight is concentrated in the middle, is a major risk factor for heart disease. As nearly two out of three Americans are overweight, emerging studies like this are important in examining the role diet may play in disease management and prevention.

Click on Cardiovascular/Heart Health for more information on the role cherries may play in reducing inflammation and risk factors associated with heart disease.

While there’s no established guideline yet on how many cherries it takes to reap the benefits, experts suggest that 1-2 servings of cherries daily can help provide some of the health benefits identified in the research. Single serving size examples include:
• 1/2 cup dried
• 1 cup frozen
• 1 cup juice
• 1 ounce (or 2 Tbsp) juice concentrate

For additional information on serving sizes and tips to meet daily requirements for fruits and vegetables, visit: www.5aday.gov/what/index.html

1: Survey conducted by IRI Data, 2008
2: Survey conducted by The Hartman Group, 2008

http://www.choosecherries.com/health/main.aspx

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Health Benefits of Cherries :

a. Cherries red pigment is called anthocyanins, this pigment has been shown to reduce pain and inflammation.

b. Cherry Anthocyanins are also a powerful antioxidant.

c. Cherries help stimulate the secretion of digestive juices and of the urine and are effective cleansers of the liver and kidneys.

d. Eating large quantities of cherries, from one half pound and up daily, has been found to bring relief to patients with gout, a disease that is characterized by an excess of uric acid in the blood and attacks of arthritis.

e. Cherry also contain a high level of melatonin, is a substance that is important in the immune system function. Study shown that people who experience heart attack have low melatonin levels.

f. May help prevent cancer in organs and glands with epithelial tissue due to its high Vitamin A content.

g. Cherries is also helpful in the following cases ; Anemia, Colds (runny nose), Obesity, Cramps, Intestinal worm, High blood Pressure, Rheumatism, Asthma

Nutritive Values : Per 100 gm.

• Vitamin A : 620 I.U.
• Vitamin B : Thiamine .05 mg.;
• Riboflavin : .06 mg.;
• Niacin : .4 mg.
• Vitamin C : 8 mg.
• Calcium : 18 mg.
• Iron : .4 mg.
• Phosphorus : 20 mg.
• Fat : .5 gm.
• Carbohydrates : 14.8 gm.
• Protein : .5 gm.
• Calories : 61

http://hubpages.com/hub/Health_Benefits_of_Cherries

Health benefits of Cherries:

There are a number of health benefits associated with the cherry fruit. Among the many wellness promoting attributes of the fruit, the main ones include:

• Cherry is being researched upon extensively in the human battle against cancer. Research, so far, reveals that consumption of the fruit is especially beneficial in fighting organ cancers.
• The anti-oxidants in cherries clean up free radicals, or the unstable molecules responsible for cell damage in the human body. This is believed to slow down the aging process.
• Research reveals that the anthocyanin red pigment in cherries helps to reduce inflammation and pain.
• The cherry fruit is also credited with reduced risk of heart disease and diabetes, on consumption. Research reveals that people who include the fruit as it is or in supplement form in the daily diet display lower blood cholesterol and triglycerides.
• A daily cupful has the ability to address and relieve the discomfort associated with arthritis, and gout.
• The cherry fruit is low in fat and high in water content. Regular consumption helps to boost energy levels and modify metabolism for effective weight loss. It is also being used as a natural cure for Fibromyalgia Syndrome and certain physiological problems.
• High potassium content in cherries controls water retention and aids in the treatment of autoimmune neuro-degenerative ailments and connective tissue diseases.
• Cherries are easily available fresh, juiced and canned. Rich servings of the fruit ensures a daily intake of essential iron, potassium, magnesium, iron, fiber and folate.
• Probably the most important and benefiting attribute of the fruit is its newly discovered ability to help in the weight loss process. The cherry fruit is low in fat and high in water content. Regular consumption helps to boost energy levels and modify metabolism for effective weight loss. The fruit is being tapped for potential fat burn and blood pressure regulation.

By Gaynor Borade
Published: 4/15/2009

http://www.buzzle.com/articles/health-benefits-of-cherries.html

See also:

http://www.buzzle.com/articles/health-benefits-of-cherries.html
http://healthmad.com/nutrition/health-benefits-of-cherries/
http://www.wisegeek.com/what-are-the-health-benefits-of-cherries.htm
http://guide2herbalremedies.com/health-benefits-cherry-juice/
http://www.edubook.com/health-benefits-of-cherry-juice/3820/

Parsley: One of the World’s Seven Most Potent Disease-Fighting Spices

Parsley (Petroselinum crispum), the world’s most popular culinary herb is also known as “rock celery” and belongs to the Umbelliferae family of plants. Parsley is one of the world’s seven most potent disease-fighting spices which also include Ginger, Oregano, Cinnamon, Turmeric, Sage, and Red chili peppers. Parsley grows in most climates and is readily available throughout the year. It is a biennial plant which means that it produces seeds during its second year of production and will reseed itself if you let it.

While parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals.

Parsley is native to the Mediterranean region of Southern Europe and has been cultivated for more than 2,000 years. It was originally used as a medicinal plant (see below) prior to being consumed as a food. Ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. While it is uncertain when and where parsley began to be consumed as a seasoning, historians think it may be sometime during the Middle Ages in Europe. Some historians credit Charlemagne with its popularization as he had it grown on his estates.

Parsley’s Many Therapeutic Health Benefits Include Its Use For:

· Anemia: Builds up the blood because it is high in iron.  The high vitamin C content assists the absorption of iron.

• Antioxidant: Increases the anti-oxidant capacity of the blood.
• Bactericidal (kills bacteria)
• Bad breath
• Baldness: Believe it or not, men even scrubbed parsley onto their scalps to cure baldness—which doesn’t work.
• Blood purifier
• Blood vessel rejuvenation: Maintains elasticity of blood vessels, and helps to repair bruises.
• Diarrhea is greatly helped by drinking parsley tea.
• Digestion: Parsley is an excellent digestion restorative remedy. It improves the digestion of proteins and fats therefore promoting intestinal absorption, liver assimilation and storage. Because of its high enzyme content, parsley benefits digestive activity and elimination.
• Dissolves cholesterol within the veins
• Diuretic
• Ear health: Treats deafness and ear infections.
• Edema: Acts as a diuretic and blood vessel strengthener.
• Fatigue: Parsley is high in iron so helps repair and provides components for better blood cells.
• Gallstones: Helps dissolve them.
• Glandular support of the liver, spleen, kidneys and adrenal glands.
• Gout
• Hormonal support: In women, parsley improves estrogen and nourishes and restores the blood of the uterus. Conditions like delayed menstruation, PMS, and the menopause (dry skin, irritability, depression and hair loss) can often improve.
• Hormone balancing is achieved through the volatile fatty acids contained in parsley.
• Immune booster: The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid content render parsley an extraordinary immunity enhancing food. Parsley is an immune-enhancing multi-vitamin and mineral complex in green plant form and one of the most important herbs for providing vitamins to the body.

• Inhibits tumor formation, particularly in the lungs.
• Insect bites: Rub on to relieve the swelling and itch.
• Jaundice
• Kidneys: Parsley is effective for nearly all kidney and urinary complaints except severe kidney inflammation. It improves kidney activity and can help eliminate wastes from the blood and tissues of the kidneys. It prevents salt from being reabsorbed into the body tissues; thus parsley literally forces debris out of the kidneys, liver and bladder. It helps improve edema and general water retention, fatigue and scanty or painful urination.
• Liver congestion: It enriches the liver and nourishes the blood. Parsley helps reduce liver congestion, clearing toxins and aiding rejuvenation.
• Menstrual irregularity: Parsley helps to make the cycles regular by the presence of apiol which is a constituent of the female sex hormone estrogen.
• Menstrual pain
• Night blindness: Bad eyesight is a sign of Vitamin A deficiency.
• Rheumatism
• Spleen strengthening: The parsley root in particular strengthens the spleen, and can, therefore, treat malabsorption.
• Stamina loss and low resistance to infection, point to a sluggish liver. This can manifest itself in blood deficiencies, fatigue, a pale complexion and poor nails, dizzy spells, anemia and mineral depletion.
• Stomach problems
• Strengthens loose teeth: In the Middle Ages parsley was used for many conditions including ‘fastening teeth’ (Scurvy, which is caused by a Vitamin C deficiency, makes the gums spongy and the teeth loose.)
• Uterine tonic
• Weight loss benefits from being a diuretic

Nutritional Benefits of Parsley:

Parsley is a nutrient powerhouse containing high levels of beta carotene, vitamin B12, folate, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients. Parsley is a moistening, nourishing, restoring, ‘warming’ food, pungent with a slightly bitter, salty flavor. It enhances and stimulates the energy of organs, improving their ability to assimilate and utilize nutrients.

Beta carotene is used for protein assimilation. This nutrient benefits the liver and protects the lungs and colon. Beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the “anti-infective vitamin.”

Chlorophyll Parsley is abundant in chlorophyll, thus purifying and inhibiting the spread of bacteria, fungi and other organisms. Chlorophyll from parsley is slightly anti-bacterial and anti-fungal which acts to enhance immune response and to relieve mucus congestion, sinusitis and other ‘damp’ conditions. Chlorophyll, high in oxygen, also suppresses viruses and helps the lungs to discharge residues from environmental pollution.

Essential Fatty Acids Parsley is a source of alpha-linolenic acid, an important essential fatty acid that is too frequently deficient in today’s diets.

Fluorine is an important nutritional component abundantly found in parsley. Fluorine has an entirely different molecular structure from chemically-produced fluoride. Tooth decay results from a shortage of fluorine, not fluoride. It is the combination of calcium and fluorine which creates a very hard protective surface on teeth and bones. Fluorine also protects the body from infectious invasion, germs and viruses.

Folic Acid, one of the most important B vitamins, but one of its most critical roles in relation to cardiovascular health is to convert homocysteine into benign molecules. Homocysteine is a potentially dangerous molecule that, at high levels, can directly damage blood vessels and increase the risk of heart attacks and stroke in people with atherosclerosis or diabetic heart disease. Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in two areas of the body that contain rapidly dividing cells–the colon, and in women, the cervix.

Iron: The iron content of parsley is exceptional with 5.5mg per100g (4oz). A half-cup of fresh parsley or one tablespoon dried has about 10 percent of your iron daily requirements.  Plus, parsley has the vitamin C your body needs to absorb that iron.

Protein: Parsley is made up of 20% protein. (About the same as mushrooms.)

Vitamin B12 Parsley contains traces of B12 producing compounds. Such compounds are needed for the formation of red blood cells and normal cell growth, important for fertility, pregnancy, immunity and the prevention of degenerative illness. The action of vitamin B12, however, is inhibited by birth control pills, antibiotics, intoxicants, stress, sluggish liver, and excess bacteria or parasites in the colon or digestive tracts. Parsley helps to counteract these inhibitors.

Vitamin K: Getting at least 100 micrograms of Vitamin K a day can drastically cut your risk of hip fracture. Vitamin K is necessary for bones to get the minerals they need to form properly. Parsley is loaded with vitamin K (180 mcg per 1/2 cup). Cooking parsley nearly doubles its Vitamin K.

Vitamin C: Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges. Flavonoids, which make up the Vitamin C molecule, maintain blood cell membranes, and act as an antioxidant helper.

Volatile oil components – including myristicin, limonene, eugenol, and alpha-thujene. Parsley’s volatile oils, particularly myristicin, have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. It acts as an antioxidant that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators).

Parsley also contains calcium (245mg per 100g), phosphorus, potassium (1000mg per 4 oz), manganese (2.7mg per 100g), inositol, and sulphur.

Many of my client’s test they would benefit greatly from eating parsley for all kinds of health problems.

How to Use Parsley:

Top off your sandwiches with it, include it in your salad greens, put it in Tabbouli or better yet, toss it into simmering soups, stews and sauces. We eat it raw in salads and those days when I can’t eat it raw, I often add a couple of parsley capsules to my nutritional supplements.

Parsley juice, as an herbal drink, is quite powerful and is usually taken in quantities of about 2 fl oz (50ml) three times a day and is best mixed with other juices. I noticed that it’s most effective to juice parsley in between other vegetables as the juice is heavy and thick and doesn’t move through some juicers very readily.

Types of Parsley:

The two most popular types of parsley are curly parsley and Italian flat leaf parsley.  They are both related to celery. The Italian variety has a more fragrant and less bitter taste than the curly variety. There is also another type of parsley known as turnip-rooted (or Hamburg) that is cultivated for its roots, which resemble salsify and burdock. Chinese parsley, is actually cilantro.

How to Pick and Care for Parsley:

Whenever possible, choose fresh, dark green, organically grown parsley that looks fresh and crisp over the dried form of the herb since it is superior in flavor. Avoid bunches that have wilted or yellowed leaves indicating over-mature or damaged produce.

Parsley can be stored loosely wrapped in a damp cloth or plastic bag and refrigerated for up to a week. Wash just before using. If the parsley wilts, either sprinkle it lightly with some water or wash it without completely drying it before putting it back in the refrigerator.

The best way to clean it is just like you would spinach. Place it in a bowl of cold water and plunge it up and down like you would a toilet plunger. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.

If you have excess flat-leaved parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. I pre-chop mine (both varieties) and place it on a cookie sheet on top of the refrigerator where it is warm. Stir it occasionally to allow consistent drying. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.

Some feel the curly leaved variety is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

Bon Appétit!

http://www.naturalhealthtechniques.com/diet_nutrition/ParsleyBenefits.htm

Some believe that parsley leaves can help control bedwetting (enuresis).

Oxalic acid is found in parsley. Oxalic acid prevents calcium absorption and may also contribute to gallstones and kidney stones. For the average person that eats a balanced diet, the small amounts of oxalic acid will not be a health factor. However, those with low calcium health concerns will not want to eat excessive amounts of parsley.

Pin Posts

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Useful Sites

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100

http://ezinearticles.com/?Health-Benefits-Of-Parsley&id=111028

http://www.ehow.com/how_5395753_benefit-parsley-herb-home-remedies.html

http://hubpages.com/hub/Health-Benefits-Of-Parsley

http://www.crazyfortea.com/parsleytea.html

Health Benefits of Aloe Vera

With all the talk out there in the aloe industry, what aloe vera is and what makes this healing plant so popular, is still far from the reach of so many that are trying to understand what exactly is in the plant …that gives it it’s healing power.

From the ancient Egyptians, Greek, and the Roman physicians, up to and through the discoveries made in the early twentieth century …the question remains, what and how does this healing plant work its magic!

As can be seen, the “remarkable aloe vera plant” ingredients are in everything. It’s in our soaps, its in our shampoo, its in our hair conditioner, its in our shaving lathers, its in our bath products, our face creams, our body lotions, our toothpastes, our liniments, our body powders, our cologne …not only is it used in everything we put on our body …but its also found its way to internal uses with dramatic medical breakthrough from A to Z.

Listed below are just a few:

• A. Arthritis, allergies, abrasions, asthma, acne, acid indigestion, anemia.
• B. Bad breath, burns, boils, bursitis, blisters, burses, bronchitis, bowel regularity, body cleanser, bladder infections, blood pressure.
• C. Candida, cancer, cankers sores, cold sores, cuts, colic, cradle cap, chapped/chaffed skin and lips.
• D. Dermatitis, dandruff, dry skin, denture sores, diaper rash, dishpan hands, dysentery, diabetes, depression, decubitous ulcers.
• E. Edema, epidermises, Epstein-Barr virus, exanthema, eczema.
• F. Fever blisters, fungus, feline leukemia, fungus infection.
• G. Genital herpes, gingivitis, glaucoma gangrene, gout.
• H. Heat rash, hemorrhoids, heartburn, herpes zoster.
• I. Impetigo, inflamed joints, insomnia, ingrown toenails, indigestion, insect bites.
• J. Jaundice, joints.
• K. Kidney infection, keratosis follicularis.
• L. Leprosy, laryngitis, lupus, liver ailments, leukemia, lupus.
• Sounds like good news, doesn’t it? That could be a yes and a no.

• M. Multiple sclerosis, moles, mouth ulcers, muscle cramps/strains.
• N. Nausea of all kinds.
• O. Onycolysis, odor control of chronic ulcers, oral disorders.
• P. Pin worms, psoriasis, prostrates, poison ivy/oak, pancreas.
• Q. Quality of life (enhance the immune system).
• R. Razor burns, radiation burns, rashes.
• S. Strains to joints and ligaments, stings, styes, seborrhea, stretch marks, sore throat, shingles, staph infections, sunburn, sciatic nerve, sickle cell disease.
• T. Torn and bruised muscles, turf burns, tonsillitis, tendonitis, tuberculosis, tumors.
• U. Ulcerations of all kinds, urticaria, ulcers (peptic and duodenal).
• V. Vaginitis, venereal sores, venous stasis, varicose veins.
• W. Wind burns, wounds of all kinds, warts.
• X. X-ray burns.
• Y. Yeast infections in humans and animals.
• Z. Zoster (shingles)

First, if all these statements are true (and they are) there is the small matter of the efficacy and quality of the aloe vera that is used. Then we have to look at the matter of how much is really real aloe, how much is water and whether or not the Aloe used has been properly stabilized.

There’s that word again, stabilization!! And rightly so, it’s the key word when dealing with the healing power of the plant. We will cover stabilization in an article of its own in the near future …but in the meantime, when using an aloe product, just make sure that its been properly stabilized. Know your supplier.

Back to the plant now and clarify just what makes the aloe vera plant so effective, and why some feel there are some “secrets” about it that is still known to only a select few.

Essentially, the aloe vera plant contains two juices …in the tubular found next to the yellow viscous sap in the cells just beneath the think green rind of the leaf and the gel fillet, which serves as the water storage organ.

The tubules hold the yellow sap that contains what is known as the anthraquinones, mostly aloin, which is best known as a potent laxative, (seldom used in modern times).

The gel fillet of the aloe leaf actually contains about 99.5% water, and makes the liquid usable as a beverage and the primary substance of so many kinds of treatment compounds.

So, understandably, the most effective Aloe Vera compounds available today are formulated to emphasize the positive aspects of the leaf gel fillet, while minimizing the presence of aloin and other “purging” anthraquinines.

Properties

The most oftenly used substance from this herb is the aloe gel, a thick viscid liquid found in the interior of the leaves. The leaves are used in the treatment of burns and the aloine – a bitter milky yellowish liquid is used as a laxative. The herb contains: 20 minerals (Calcium, Magnesium, Zinc, Chromium , Selenium), 12 vitamins (A, B, C, E, folic acid), 20 aminoacids from the 22 which are necessary to the human body, over 200 active components including enzymes and polysaccharides. All the active substances enumerated before contribute to the therapeutical value of the herb. We shall move on to presenting the main effects that the herb has over the human body: it toughens up the immune system owing to the 23 peptides contained by the aloe vera, it accelerates and regulates the methabolism, purifies the human body from toxins, bringing about a feeling of calm. Moreover, aloe vera has an antiseptic effect (by distroying the bacterias, viruses and fungi), disinfectant capabilities and can also stimulate the cell-renewing process. Aloe vera nourishes and supports the digesting of aliments. Cutting across the human organism, aloe vera manages to bring the human body to a general balanced state.

Additional data from other source.

Aloe Vera contains over 75 known active ingredients (and probably many more). Also included are 19 of the 20 amino acids required by the human body and 7 of the 8 essential amino acids (that the body cannot make), as well as vitamins and minerals. There are 20 “critical” Amino Acids in human metabolism, but the body can only make 12, the other 8 have to be obtained from food. These are Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Valine, and Tryptophan.

Aloe Vera contains also contain useful enzymes like Amylase, Bradykinase, Catalase, Cellulase, Lipase, Oxidase, Alkaline Phosphatase, Proteolytiase, Creatine Phosphokinase, Carboxypeptidase. Most of these are beneficial to human metabolism.

Lignin gives Aloe Vera its penetrating powers, but is not considered to have any other benefit.

Aloe Vera contains important minerals like Calcium, Chromium, Copper, Iron, Magnesium, Manganese, Potassium, Phosphorous, Sodium, and Zinc.

As most of us know that the mono-saccharides are the familiar glucose and fructose. It is believed that the more complex long-chain sugars are the poly-saccharides give Aloe Vera its unique healing and immuno-stimulating properties.

Aloe Vera contains useful vitamins. These include A (beta-carotene and retinol), B1 (thiamine), B2 ( riboflavin), B3 (niacin), B6 (pyridoxine), B12 (cyanocobalamin), C (ascorbic acid), E (tocopherol) and Folic Acid.

Salicylic Acid, a substance similar to aspirin that can help reduce fever and inflammation is also found in Aloe vera. It also contains Saponins and Sterols. Saponins are natural soapy substances that have both cleansing and antiseptic properties while Sterols are naturally occurring plant steroids with analgesic, anti-inflammatory, and antiseptic properties.

Treatments

Aloe vera has proved its efficiency from the simplest allergies to the treatment of wounds and skin infections and even to its usage in alleviating more serious afflictions. With the help of this herb a wide variety of internal and external afflictions are controlled, like: asthma, virosis, arthritis, arthrosis, gingivitis, bronchitis, pharyngitis, intestinal inflamations, constipations, obesity, sprains, muscle strains, cutaneous inflamations. The efficiency of the herb was also proven in the cases of anemia, deficiency illnesses, insomnia and depressions and the B-sisterole from the Aloe vera brings about the lowering of the cholesterol level. Also, this herb is used for controlling the side effects of chemotherapy and radiation therapy, diabetes, hepatitis and pancreatitis and multiple sclerosis.

The juice of Aloe Vera can be extracted by cutting the leaf, collecting the juice and then evaporating it. The juice has many benefits when drunk. This is partially due to the fact that it contains twelve vitamins (including A, B1, B6, B12, C and E), nineteen amino acids and over 20 minerals, which most of these are essential to the body.

In Ayurveda, the Indian health practice, Aloe Vera is known as Kumari (‘the princess’) because of its positive effect on the menstrual cycle and female reproductive system.

It is also known for its ability to clean the liver and protect the digestive system by reducing intestinal inflammation.
Overall, Aloe Vera can be used for cosmetics and healing the skin, or when consumed, as a potent cleansing and rejuvenating tonic that is very nutrient rich and beneficial to the body.

Additional data from other source.

Salicylic Acid, a substance similar to aspirin that can help reduce fever and inflammation is also found in Aloe vera. It also contains Saponins and Sterols. Saponins are natural soapy substances that have both cleansing and antiseptic properties while Sterols are naturally occurring plant steroids with analgesic, anti-inflammatory, and antiseptic properties.

– Studies have shown that aloe vera speeds the healing process, particularly in burns, including those from radiation. It is also used by dermatologists to speed healing after facial dermabrasion, which helps remove scars from the top most layers of the skin. The other health benefits from the use of aloe vera include helping to soothe skin injuries affected by burning, skin irritations, cuts and insect bites, and its bactricidal properties relieve itching and skin swellings.

– Aloe Vera possesses incredible moisturizing properties. Studies show that Aloe Vera improves the skin’s ability to hydrate itself, aids in the removal of dead skin cells and has an effective penetrating ability that helps transport healthy substances through the skin.

– Aloe vera is also known to help slow down the appearance of wrinkles as it can actively repair the damaged skin cells that cause the visible signs of aging. Components of Aloe Vera have been found to reverse degenerative skin changes by stimulating collagen and elastin synthesis.

– Dermatologist James Fulton, M.D., of Newport Beach, California, uses topical aloe in his practice to speed wound healing. “Any wound we treat, whether it’s suturing a cut or removing a skin cancer, heals better with aloe vera on it,” he states.

– Top nutritionalists, around the world, recommend the use of Aloe Health Drinks to aid digestion, and many patients experience relief in the symptoms of problems such as Irritable Bowel Sydrome and Crohn’s disease.

– Aloe Vera is believed to reduce severe joint and muscle pain associated with arthritis, as well as pain related to tendinitis and injuries. When applied directly to the area of pain, Aloe Vera penetrates the skin to soothe the pain.

– Aloe Vera is considered as a miraculous plant by some for even hair loss treatment. It is assumed that no other plant more closely matches the human body’s biochemistry, hence, an excellent treatment for hair loss. It has anti-inflammatory properties of and therfore helps in fighting against Androgenetic Alopecia.

Blood Cleanser

Filipino term: Bilabila
Ingles: Quitch grass

Traditional Herbs

Intire Plants can be used:

Ten grams of fresh plants boil five glass of water. cool and drink two times a day. Five grams of root dried materials, boil five glass of water, cool and drink two times a day.

The number one cleanses blood,rheumatism, gout, stomach disease, and others, all types of catararh due to cold, fever, gastritis, gall bladder, etc., promotes perspiration, increases urine,The root excellent neutralize blood preasure

General An excellent remedy in excessive irritability of the bladder, dysuria, cystitis, gonorrhoea. …

Dose.
Tincture or infusion by boiling two ounces in a quart of water until it is reduce to a pint. To be taken in four doses in 24 hours.

Posted by Philippine Herbal’s at 10:08 PM

Source: http://mountainherbs.blogspot.com/2009/05/cleanses-blood.html

Health Benefits of Pansit Pansitan

Parts utilized

Leaves and stems.

Constituents and properties

• Considered anti-inflammatory, refrigerant, analgesic, antifungal, anticancer.
• Study yielded 5 new bioactive compounds: two secolignans, two tetrahydrofuran lignans, and one highly methoxylated dihydronaphthalenone.

Uses

Nutritional
Leaves and stems may be eaten as vegetable.
In salads, the fresh plant has the crispness of carrot sticks and celery.
Folkloric
Infusion and decoction of leaves and stems are used for gout and arthritis.
Externally, as a facial rinse for complexion problems.
Pounded whole plant used as warm poultice for boils, pustules and pimples.
In Bolivia, decoction of roots used for fever; aerial parts for wounds.
Used for headaches, rhumatic pains, impotence.
In Brazil, used to lower cholesterol; for treatment of abscesses, furuncles and conjunctivitis

New uses
Belongs to the “preferred list” of Philippine medicinal plants, being studied for its use in the treatment of arthritis and gout.
For arthritis: Leaves and stems of the fresh plant may be eaten as salad. Or, as an infusion, put a 20-cm plant in 2 glasses of boiling water; and 1/2 cup of this infusion is taken morning and evening.

Studies
• Analgesic / Antiinflammatory: Extract study of aerial parts of PP tested in rats and mice exhibited anti-inflammatory and analgesic activities.
• CNS Depressant Activity: Study of peperomia leaf extract showed dose-dependent depressant effects probably due to psychoactive substances that are CNS depressant.
• Antipyretic: Study of PP leaf extract on rabbits showed antipyretic effects comparable to a standard aspirin.
• Antibacterial: Study of methanolic extract of PP exhibited a very good level of broad spectrum antibacterial activity.

Source: http://www.stuartxchange.org/Pansit.html

Pansit-pansitan (family: Piperaceae) is an herbal medicine also known as Ulasiman-bato, olasiman-ihalas & tangon-tangon in the Philippines. English name: peperomia. It is a small herb that grows from 1 to 1 1/2 feet. Pansit-pansitan can be found wild on lightly shaded and damp areas such as nooks, walls, yards and even roofs. Pansit-pansitan has heart shaped leaves, succulent stems with tiny flowers on a spike. When matured, the small fruits bear one seed which fall of the ground and propagate.

The leaves and stalk of pansit-pansitan are edible. It can be harvested, washed and eaten as fresh salad. Taken as a salad, pansit-pansitan helps relive rheumatic pains and gout. An infusion or decoction (boil 1 cup of leaves/stem in 2 cups of water) can also be made and taken orally – 1 cup in the morning and another cup in the evening.

For the herbal treatment of skin disorders like abscesses, pimples and boils, pound the leaves and/or the stalks and make a poultice (boil in water for a minute or two then pounded) then applied directly to the afflicted area. Likewise a decoction can be used as a rinse to treat skin disorders.

For headaches, heat a couple of leaves in hot water, bruise the surface and apply on the forehead. The decoction of leaves and stalks is also good for abdominal pains and kidney problems.
Like any herbal medicine it is not advisable to take any other medication in combination with any herbs. Consult with a medical practitioner knowledgeable in herbal medicine before any treatment.

Pansit-pansitan is used as an herbal medicine for the treatment of:

• Arthritis
• Gout
• Skin boils, abscesses, pimples
• Headache
• Abdominal pains
• kidney problems

Source: http://www.philippineherbalmedicine.org/pansit-pansitan.htm