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cucumber

Cucumber is a fruit that came from the same family as pumpkin, zucchini and other squashes. It has a dark green rind and white succulent flesh. There are 2 types of cucumbers the pickling varieties and the slicing varieties. The pickling variety is relatively small (2 – 4 inches long).

Nutritive Values : Per 100 gm.

  • Vitamin A 180 I.U.
  • Niacin Trace
  • Vitamin C 9 mg.
  • Calcium 32 mg.
  • Iron 1.8 mg.
  • Phosphorus 27 mg.
  • Potassium 80 mg.
  • Carbohydrates 17 gm.
  • Calories 70

Reported Health Benefits :

  • Cucumber is best natural diuretic known, secreting and promoting the flow of urine.
  • Helps in kidney and urinary bladder disease.
  • Liver disease
  • Pancreatic disease
  • The potassium content of cucumber makes it highly useful for conditions of high and low blood pressure.
  • Cucumber contains erepsin, the enzyme that helps to digest protein.
  • The high silicon and sulphur content of the cucumber is said to promote the growth of hair, especially when the juice of the cucumber is added to the juice of carrot, lettuce and spinach.
  • A mixture of cucumber juice with carrot juice is said to be beneficial for rheumatic conditions resulting from excessive uric acid in the body.
  • Cucumber juice is also valuable for helping diseases of the teeth, gums, especially in cases of pyorrhea.
  • The high mineral content of this vegetable also helps to prevent splitting of nails of the fingers and toes.
  • Cucumber, radish and bitter gourd are beneficial in diabetes.

http://hubpages.com/hub/Health_Benefits_of_Cucumber

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Reported Health Benefits :

  • Cucumber is best natural diuretic known, secreting and promoting the flow of urine.
  • Helps in kidney and urinary bladder disease.
  • Liver disease
  • Pancreatic disease
  • The potassium content of cucumber makes it highly useful for conditions of high and low blood pressure.
  • Cucumber contains erepsin, the enzyme that helps to digest protein.
  • The high silicon and sulphur content of the cucumber is said to promote the growth of hair, especially when the juice of the cucumber is added to the juice of carrot, lettuce and spinach.
  • A mixture of cucumber juice with carrot juice is said to be beneficial for rheumatic conditions resulting from excessive uric acid in the body.
  • Cucumber juice is also valuable for helping diseases of the teeth, gums, especially in cases of pyorrhea.
  • The high mineral content of this vegetable also helps to prevent splitting of nails of the fingers and toes.
  • Cucumber, radish and bitter gourd are beneficial in diabetes.
  • Many people are ignorant of the immense health benefits of cucumber and would avoid eating cucumber where possible.  Fresh cucumber may taste “bland” to some but its thirst-quenching and cooling properties are refreshing. It acts as an anti-oxidant when taken together with fried and barbequed foods.
  • I like to mix cucumber juice with carrot or orange juices.  Here’s a list of health benefits of cool cucumber:
  • Acidity: The alkalinity of the minerals in cucumber juice effectively helps in regulating the body’s blood pH, neutralizing acidity.  The juice is also soothing for the treatment of gastric and duodenal ulcers.
  • Blood pressure: Like celery, this colorless drink can help regulate blood pressure because of its minerals and traces of sodium.
  • Connective tissues, building: The excellent source of silica contributes to the proper construction of connective tissues in our body as in the bones, muscles, cartilage, ligaments and tendons.
  • Cooling: During dry and hot weather, drink a glass of cucumber + celery juice. It wonderfully helps to normalize body temperature.
  • Diuretic: Cucumber juice is diuretic, encouraging waste removal through urination.  This also helps in the dissolution of kidney stones.
  • Fever: The temperature regulating properties in cucumber juice makes it a suitable drink when you have a fever.
  • Inflammation: The Chinese think that cucumbers are too “cooling” and not suitable for people with rheumatism.  But we know now that cucumber can help counter uric acids that are causing inflammation in joints.  When cucumber is taken it does its cleaning work at the joints, thus stirring up pain as it eliminates the uric acid.  This means it also help other inflamed conditions like arthritis, asthma, and gout.
  • Hair growth: The silicon and sulfur content in cucumber juice makes it especially helpful in promoting hair growth.  Drink it mixed with carrot, lettuce or spinach juice.
  • Puffy eyes: Some people wake up in the morning with puffy eyes, probably due to too much water retention in the body (or having cried to sleep).  To reduce the puffiness, lie down and put two slices of cucumber on the eyes for a good ten minutes.
  • Skin conditions: The high amount of vitamin C
    and anti-oxidants in cucumber makes it an important ingredient in many beauty creams for treating eczema, psoriasis, acne, etc.
  • Sunburn: When there is a sunburn, make cucumber juice and rub it on the affected area for a cooling and healing effect.
  • Water retention: It supplies the necessary electrolytes and restores hydration of the body cells, thus reducing water retention.

http://www.juicing-for-health.com/cucumber-benefits.html

See also:

http://www.naturalnews.com/009753.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=42

http://www.sunstar.com.ph/davao/tacio-health-benefits-cucumber

http://herbs.ygoy.com/health-benefits-of-cucumber/

http://healthmad.com/health/the-cucumber-and-its-health-benefits/

http://www.juicing-for-health.com/cucumber-benefits.html

http://www.ehow.com/how_5125565_understand-health-benefits-cucumbers.html

http://www.health-fitness.com.au/cucumber/

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sweetpotato

Parts utilized
Tops, leaves and edible roots.

Constituents and properties
• Source of polyphenolic antioxidants.
• Leaves have a high content of polyphenolics – anthocyanins and phenolic acids, with at least 15 biologically active anthocyanins with medicinal value.
• Polyphenols have physiologic funtions, radical scavenging activity, antimutagenic, anticancer, antidiabetes and antibacterial activity in vitro and vivo.
• Considered hemostatic, spleen invigorating.

Uses
Nutritional
Edible: Leaves and roots.
Has a higher nutritional value than the common potato.
Good source of vitamins A, B and C, iron, calcium and phosphorus.
High in complex carbohydrates and dietary fiber; deficient in protein.
Leafy tops eaten as vegetables.
A component of many traditional cuisines.
A staple food crop in some countries.
Industrial
Starch and industrial alcohol production.
Folkloric
Tops, especially purplish ones, used for diabetes.
Crushed leaves applied to boils and acne.
For diarrhea: Boiled or boiled roots.

Studies
Dengue – Like gatas-gatas (Euphorbia hirta), there have been anecdotal reports of the use of Ipomoea batatas in dengue, with improvement in platelet counts being attributed to decoctions of kamote tops.
Preparation: kamote tops are boiled in wate for 5 minutesr to extract the juice
Diabetes – Despite its “sweet” name, it may be beneficial for diabetes as some studies suggest it may stabilize blood sugars and lower insulin resistance.
• Purple Sweet Potato anthocyanins have antioxidative activity in vivo as well as in vitro.
• Hemostatic mistura of ipomoea balatas leaves, methods of preparation and use thereof — a Jinshuye styptic plant preparation, an invention made from the extracts of leaf and stems of Ipomoea batatas has qi and spleen invigorating effects, cooling the blood and stopping bleeding. Such a composition has the potential of use for ITP (idiopathic thrombocytopenic purpura), radiotherapy- and chemotherapy-induced thrombocytopenia.
• Local Root Crops as Antioxidant: A 2006 study of commonly consumed roots crops in the Philippines (Kamote, Ipomoea batata; ubi, purple yam, Dioscorea alata; cassava, Manihot esculenta; taro or gabi, Colocasia esculenta; carrot, Daucus carota; yacon (Smallanthus sonchifolius) showed them to be rich sources of phenolic compounds with antioxidant acitivity, highest in sweet potato, followed by taro, potato, purple yam and lowest in the carrot.
• BIOACTIVE COMPOUNDS IN IPOMOEA BATATAS LEAVES: Results suggest the total phenolic content was positively correlated with radical scavenging activities of the sweet potato leaves.
Antidiabetic activity of white skinned sweet potato (Ipomoea batatas L.) in obese Zucker fatty rats: Results suggest the white skinned sweet potato has antidiabetic activity and and improves glucose and lipid metabolism by reducing insulin resistance.

• Sweet potato (Ipomoea batatas [L.] Lam ‘Tainong 57’) storage root mucilage with antioxidant activities in vitro: Mucilage might contribute its antioxidant activities against both hydoxyl and peroxyl radicals.

• Flavonoids: Leaf extract study isolated five news compounds: tiliroside, astragalin, rhamnocitrin, rhamnetin and kaempferol.
• Chitinases: Study identified new chitinolytic enzymes in sweet potato leaves. Chitinases catalyze the hydrolysis of chitin, the main structural component of fungal walls and arthropod integuments. Studies suggest it has other functions and has been proposed to play a role in the defense against pathogens. Chitinases are also useful in the production of biomedical and biotech products; used in the production of chitooligosaccharides, glucosamines and GlcNAc. Other applications are found in mosquito control and pathogenic plant fungi control.
• Antioxidant / Antiproliferative: Study demonstrated that the phytochemicals in sweet potato may have significant antioxidant and anticancer activities. The antioxidant activity was directly related to the total amount of phenolics and flavonoids in the extracts. The additive roles of phytochemicals may contribute to its ability in inhibiting tumor cell proliferation in vitro.

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

Health Benefits

Sweet potatoes are excellent sources of plant proteins with very low calories.  Unlike other starchy root vegetables, it is very low in sugar, and in fact is a good blood sugar regulator.

As an anti-oxidant: Sweet potatoes have been found to contain a high amount of anti-oxidant, making it suitable in combating inflammatory problems like asthma, arthritis, gout, etc.

Diabetes: This fibrous root is suitable for diabetics’ consumption as it is a very good blood sugar regulator, helps to stabilize and lower insulin resistance.

Digestive tract, healthy: The significant amount of dietary fiber, especially when eaten with the skin, helps to promote a healthy digestive tract, relieving constipation and also helps prevent colon cancer.

Emphysema: Smokers and people who inhale second-hand smoke should regularly consume foods high in vitamin A as smoke has been found to induce vitamin A deficiency, causing a host of other health problems to the lungs.

Fetal Development: The high folate content is important and necessary for healthy fetal cell and tissue development.

Immune System: Regular consumption of sweet potatoes strengthens the body’s immune system and develop resistance to infection.

Heart diseases: Consumption of this high potassium root helps to prevent heart attack and stroke. It helps maintain fluid and electrolyte balance in the body cells, as well as normal heart function and blood pressure.

Muscle Cramps: A deficiency in potassium can cause muscular cramps and greater susceptibility to injury. Make sweet potatoes a regular part of your diet if you exercise a lot, both for an energy boost and to prevent cramps and injuries.

Stress: When we are stressed, our metabolic rate rises, causing the body potassium levels to be reduced. By snacking on the potassium-packed sweet potato, it helps to rebalance the vital mineral, and helps normalize the heartbeat. This in turn sends oxygen to the brain and regulates the body’s water balance.

http://www.juicing-for-health.com/sweet-potato-health-benefits.html

Sweet Potato Ranks Number One In Nutrition

According to nutritionists at the Center for Science in the Public Interest (CSPI), the single most important dietary change for most people, including children, would be to replace fatty foods with foods rich in complex carbohydrates, such as sweet potatoes.

CSPI ranked the sweet potato number one in nutrition of all vegetables. With a score of 184, the sweet potato outscored the next highest vegetable by more than 100 points. Points were given for content of dietary fiber, naturally occurring sugars and complex carbohydrates, protein, vitamins A and C, iron and calcium. Points were deducted for fat content (especially saturated fat), sodium, cholesterol, added refined sugars and caffeine. The higher the score, the more nutritious the food.

http://www.foodreference.com/html/sweet-pot-nutrition.html

See also:

http://www.elements4health.com/sweet-potatoes.html
http://hubpages.com/hub/Health_Benefits_of_Sweet_Potato
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64
http://food-facts.suite101.com/article.cfm/nutritional_benefits_of_sweet_potatoes
http://www.ehow.com/facts_4797224_health-benefits-sweet-potatoes.html

parsley

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.

http://www.indepthinfo.com/parsley/health.shtml

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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

Drinking herbal tea is on one of the easiest and safest way to keep our body healthy. Most people would rather drink medicine or supplement to make them feel better, but herbal tea is a lot better than those processed medicine that can cause damaging side effects to the body.

People who live in Southeast Asian countries are lucky because many beneficial herbs are readily available to them, a lot of those beneficial herbs / leaves just grow in their backyard or around their neighborhood. Dried form of this medicinal leaves are now marketed worldwide so everybody can take advantage of its curative effect.

3 Herbal Tea that contain a lot of health benefits:

guava

1. Guava leaves tea – guava in itself is a rich source of vitamin C, guava’s vitamin C content is 5x more than that of an orange, carotenoids, potassium, phosphorus, calcium and iron.

Health benefits from drinking guava leaves tea:

  • Helps in cases of Gastroenteritis, dysentery, diarrhea and vomiting in cholera patient
  • Helps fight free radicals.
  • Helps to clean the kidney
  • If you have chicken pox, drinking 4 cups of guava tea will make the chicken pox heal faster and the skin will have less scarring.
  • Contain strong antibiotic effect
  • It is good in controlling diabetes
  • Good for constipation
  • Gargling with lukewarm tea can help remedy swollen gums and oral ulcers.
  • Help relieves colds and bronchitis
  • Helps skin disorders because it is rich in vitamin C.

banaba

2. Banaba leaves tea – is one of the most common types of herbal tea. A mature green banaba leaves are used, the ratio is 3 leaves to 6 cups of water, boiled this for 15minutes in low heat. You can drink 3-4 cups of this tea per day, to add some flavor squeeze lemon or add honey.

Banaba leaves contain triterpenoid compound corosolic acid, and this ingredient has shown promise in animal trials in the fight against obesity. Corosolic acid helps to promote the use of glucose as fuel, and promotes weight loss.

Health benefits from drinking banaba leaves tea:

  • Banaba tea can help detoxify the body and protect the liver.
  • It helps in the treatment of urinary tract infections
  • It helps to lower or normalize blood sugar, even if you are prone to have diabetes you can lower the risk by drinking banaba tea everyday. It is effective for this purpose because of its ability to regulate blood sugar and act in a way that is similar to insulin
  • Banaba tea produces a positive effect of lowering trigyceride and LDL cholesterol, which aid in weight loss!
  • Banaba tea can help in weight reduction even without dietary restrictions.

malunggay2

3. Malunggay or Moringa leaves tea – malunggay is known in Asia as a “miracle plant” that can help fight malnutrition. Malunggay tree is abundant in most countries in Southeast Asia especially in the Philippines where it is seen in most backyards.

Malunggay or Moringa contain 7x the vitamin C found in oranges, 4x the vitamin A of carrots, 3x the iron of spinach, 4x as much calcium as milk, 2x the protein in milk and 3x the potassium of bananas.

Health benefits from drinking malunggay or moringa leaves tea:

  • Malunggay tea can help increase breast milk.
  • Malunggay tea can aid weight loss.
  • It can help restrict the growth of tumors.
  • It can help reduce phlegm.
  • It can help strengthen the eye muscle due to its high vitamin A content.
  • It can relieve fatigue and stress.
  • It can help you get a good night sleep.
  • It can prevent intestinal worm because of its strong detoxifying properties.
  • It can help increase semen count.
  • It can strengthen the immune system.
  • It can help reduce arthritis pains
  • It can prevent osteoporosis
  • It can help make the skin healthy
  • It can control blood pressure
  • It can help relieves headaches and migraines.

Source: http://hubpages.com/hub/Power-Herbal-Tea-Guava–Banaba-and-Malunggay

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