Getting To Know - The Indian Gooseberry

The Indian gooseberry is the sour fruit of the Emblica officianalistree, and is common in India and tropical southeast Asia. Often pickled or used to make chutney, the fruit is the major ingredient in the very popular and healthy jam-like food chyawanprash. 

In Ayurvedic medicine, Indian gooseberry, also called amla, is used as a rasayana (rejuvenative tonic). Modern science has confirmed the medicinal value of this ancient fruit, which is credited with cholesterol-balancing, anticancer, antioxidant, liver-protective and immunomodulating properties. However, its impact on heart health, especially its role in helping prevent coronary heart disease (CHD), stands out. 

Rich in potent antioxidants, amla helps prevent oxidative stress that contributes to arterial plaque development, which in turn causes narrowing and decreased flexibility in the arteries. In a 1988 animal study in the International Journal of Cardiology, amla was shown to reduce total cholesterol and triglycerides, as well as arterial plaque buildup in the arteries. In another animal study, amla was found to help reduce the amount of cholesterol the body makes. 

But perhaps the most encouraging data on the fruit has to do with the discovery that two of its constituents—corilagin and Dgg-16—prevent the adherence of low-density lipoprotein (LDL, or “bad”) cholesterol and monocytes to the insides of blood vessels in an animal model. This means that amla actually decreases the likelihood of plaque building up in the arteries, a process that can cause high blood pressure, circulation problems and many forms of heart disease.

In a study published in the European Journal of Clinical Nutrition in 1988, amla was given to healthy men, as well as men with elevated cholesterol. Four weeks after beginning the study, cholesterol levels had decreased in both groups, but with a greater percentage decrease in men who had high cholesterol.

In an October 2008 study published in the Indian Journal of Clinical Biochemistry, individuals were given a purified, standardized, dry amla extract for six months. Blood samples showed a reduction in total and LDL cholesterol, but an increase in high-density lipoprotein (HDL, or “good”) cholesterol. There was also a reduction in C-reactive protein (CRP) which is a measure of systemic inflammation and closely correlated with cardiovascular risk.

Amla has also been shown in human studies to help with diabetes and diabetic complications. In an April 2012 review inRecent Patents on Food, Nutrition and Agriculture, which examined the efficacy of herbs used to reduce high blood sugars, Indian gooseberry was noted to show consistently positive effects on fasting blood sugar levels and reductions in hemoglobin A1c (HB-A1c). A July 2011 study published inJournal of Medicinal Food found that an equal combination of green tea and amla extract greatly improved oxidative status and significantly reduced measures of diabetes and atherosclerosis in individuals with diabetes and kidney damage that required dialysis.

Several cancer studies have indicated that amla slows tumor growth, and its antioxidant properties protect against cellular damage that can cause cancer. Oxidative stress damages the DNA blueprint in cells, which diminishes the quality of cells made from that basic blueprint. In extreme cases, the cell built from the damaged blueprint does not know when to stop growing and procreating, which is characteristic of cancer cells. Oxidative stress also plays a role in heart disease, so antioxidants are not only cancer-preventative, they help to prevent heart disease as well.

A popular and clinically studied Ayurvedic medicine called Triphala is mainly composed of Terminalia chebula, Terminalia belerica and Emblica officianalis (amla). Triphala has also shown cancer-preventative, as well as cleansing and bowel health, effects in several published studies. Whether alone or in combination, Indian gooseberry—amla—can make a profound difference in health and wellness.

Original Article: http://www.wellnesstimes.com/articles/many-health-benefits-indian-gooseberry

Hair Raising Foods

This is a subject close to many men’s hearts (and heads).  There can be any number of reasons for losing your hair, from environmental factors to genetics but good nutrition can play a vital part in hair growth.

Vitamins and lifestyle changes have been shown to encourage hair to grow and reduce hair loss.  Hair products, such as masks, shampoos and leave on conditioners can also prevent hair loss and restore healthy, vibrant hair.  This is a small number of essential elements and foods that can help you improve and even restore your hair.

Iron is an essential mineral, found in liver, beef, pork, fish, leafy greens, fortified cereal, beans, and pumpkin seeds.

Protein is absolutely essential for strong hair, but it's the protein from your food, not from shampoo!  A deficiency in protein can lead to hair loss whereas sufficient dietry protein can help to provide the amino acids that strengthen hair. Some good sources of protein include: seafood, white-meat poultry, milk, cheese, yogurt, eggs, beans, pork tenderloin, soy, lean beef, and protein bars. For vegetarians, vegans and dairy-free consumers, good non-animal protein can be found in tempeh, tofu, wholewheat bread, peanut butter, brown rice, lentils, quinoa, nuts, seitan, beans, broccoli, potatoes.

 

Vitamin C is another essential in your diet, vitamin C foods help in the good absorption of iron. Good sources include: citrus fruit, green leafy vegetables, salad, baked potatoes, tomatoes.

Omega-3 fatty acids help to keep hair healthy and aid in preventing it from becoming dry and brittle. Good sources include: tuna, salmon, mackerel, flaxseeds, and walnuts.

Biotin is a B vitamin which is important in the structure of healthy hair too. Good sources of biotin include: brewer's yeast, bulgur wheat, lentils, sunflower seeds, soybeans, and walnuts.

Zinc is another important mineral in the makeup of the hair follicle and provides essential hair nourishment too. Good sources include: oysters, lean beef, peanut butter, turkey, and pumpkin seeds.

Did You Know?
And finally, onion juice could be a natural hair restorer of immense potency!  A study published in the Journal of Dermatology examined the results when onion juice was used in people with alopecia areata. Twenty-three people applied onion juice directly to the scalp twice daily for two months. Participants began to experience hair growth after just two weeks of treatment. At four weeks, hair regrowth was seen in 17 people and at six weeks, hair growth was apparent in 20 people.

Is Lemon Juice Really a Superfood?

Oranges may not be the only fruit after all!  Lemon’s are a true super food and pack a pretty powerful punch, adding not only flavour to your cooking, but a ton of health benefits too.

Like many fruits and vegetables, lemons are packed full of fabulous flavonoids which contain vital antioxidants, for combating free-radical damage.  Here are some reasons why lemons are so useful in treating so many ailments and conditions.

1. You can help prevent kidney stones by drinking one half-cup of lemon juice every day you can raise citrate levels in the urine. Studies have shown that this can even protect against calcium stones in the kidney.
2. Lemon juice contains pectin, a soluble fiber that has been shown to aid in weight-loss struggles.
3. Forget coffee in the morning and start your day off with hot water and fresh lemon juice to stimulate your digestive tract and add vitamin C.
4. Got a sore throat?  Try mixing lemon juice with honey you can help sooth the discomfort that comes from a nasty sore throat.
5. Got an itch you can scratch?  Poison ivy or insect bites can be relieved with a combination of lemon juice and cornstarch.
6. In addition to vitamin C, lemons offer 80 milligrams of potassium that helps your body stay strong and nimble.
7. The days of starving a fever are gone!  When you’ve got a temperature, try drinking a lemon juice mixture to help bring your fever down faster.
8. Although they seem acidic, lemons are in fact a surprisingly good source of an alkaline food that can help balance your body's pH.
9. And finally, studies have shown lemons possessing anticancer fruit liminoids, compounds that protect your cells from damage that can lead to the formation of cancer cells.
10. Ancient Egyptians believed that eating lemons and drinking lemon juice was an effective protection against a variety of poisons.

Try Something Different - The Fiddlehead Fern

Here in the UK, we’d probably never think of eating a fern, we leave that to the woodland deer.  And yet all over the world, this seasonal delicacy is greatly revered and enjoyed.

Fiddleheads or Fiddlehead greens are the young tender tightly furled new-growth shoots of the ostrich fern, harvested for use as a vegetable.  There are many other ferns that resemble the Ostrich Fern, some of which are considered to be carcinogenic, like the Bracken Fern, so care must be taken when picking them.

Their flavor is mild, and perhaps most closely resembles asparagus or green beans and artichokes. They are pleasantly crunchy with a nutty, slightly bitter bite, which is why you’ll see so many fiddlehead recipes calling for butter and salt. Treat the fiddleheads like asparagus tips and you can’t go wrong.

Ostrich ferns, known locally as fiddlehead ferns, grow wild in wet areas of Northeastern North America in spring. Fiddleheads are a traditional dish of northern New England (especially Maine) in the United States, and of Quebec, Ontario and the Maritimes in Canada. The Canadian village of Tide Head, New Brunswick, bills itself as the "Fiddlehead Capital of the World."

Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre.  The fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a violin. It is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook.

Fiddleheads have been part of traditional diets in much of Northern France since the beginning of the Middle Ages, Asia as well as among Native Americans for centuries.

In Indonesia, young fiddlehead ferns are cooked in a rich coconut sauce spiced with chili pepper, galangal, lemongrass, turmeric leaves and other spices. This dish is called "gulai pakis" or "gulai paku", and originated from the Minangkabau ethnic group of Indonesia.

A tip for the inexperienced: fiddlehead ferns contain a toxin that causes stomach pain in humans when ingested. The toxin is destroyed by the heat generated during cooking, so as a result, the fiddleheads must be cooked thoroughly before eating. Deer are the only mammals known to be able to eat the fiddleheads and not be affected by the toxin.

To prepare, wash the curled-up tips carefully and remove any brown chaff. The chaff is either furry or paper-like. Trim off the browned ends. We like them sautéed with some shallots in butter and lightly sprinkled with salt and pepper, or dipped in beer batter and fried in some olive oil.

Recipe

This simple sauté highlights the fresh flavor of fiddlehead ferns with a savory richness of browned garlic. Note that grapeseed or vegetable, not olive, oil is called for—you want a neutral, clean flavor that won't compete with the delicate fiddleheads. Similarly, if you choose to use the garlic or shallot, slice them rather than finely chop or mince them—the bigger pieces will keep their flavor from overwhelming the pretty ferns.

Ingredients:

1 Tbsp. salt, plus more to taste

1 pound fiddlehead ferns

2 tsp. grapeseed or vegetable oil

1 - 2 cloves garlic, thinly sliced or 1 small shallot, sliced (optional)

1/8 - 1/4 tsp. red pepper flakes (completely optional)

Preparation:

Trim and rinse fiddleheads, removing any brown ends or mushy parts.

In a large pot bring 2 quarts water to a boil. Add salt and fiddleheads. Cook 1 minute. Drain and rinse with cold water.

In a large frying pan, heat oil over medium-high heat. Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add garlic and red pepper flakes, if you like, and cook, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt to taste. Serve immediately.

Getting To Know - The Burdock Plant

Burdock root (Arctium lappa), is a large perennial thistle plant that grows throughout Europe and Asia and has been known for its healing properties for many centuries and was commonly used in traditional Chinese medicine to treat many different illnesses.  It is rich in calcium, chlorogenic acid, flavonoids, iron, inulin, lactone, mucilage, polyacetylenes, potassium, resin, tannin, and taraxosterol.  In Asia, the taproot of young burdock plant is harvested and eaten as a root vegetable.  It has a gummy consistency and is sweet to the taste.

Traditional Uses for Burdock Root

As Burdock has many medicinal qualities all its parts are used in many herbal remedies: the leaves (mainly for tea), the burrs, the seed, the stem and the root.  Traditionally the burdock root was used as a diuretic, diaphoretic, and a blood purifying agent. But it wasn’t just the root that was used.  The compressed seeds of the burdock were used in folk medicine to make a tincture that provided relief for measles and arthritis, tonsillitis and throat pain, and viruses like the common cold. It can be used topically to treat skin conditions like ulcers, acne, eczema, and psoriasis.  By extracting oil from the roots or the burs, scalp treatments are produced which help treat dandruff and prevent hair loss.  Burdock oil is rich in phytosterols and essential fatty acids and this is said to improve hair strength, shine, and body.  The leaves of the burdock have even been used in pain management and to help speed up recovery time in burn patients.  And most encouraging of all, in Russia and India, burdock root is used in oncology for its cancer-curing properties.  It is believed by many herbalists that burdock root can stop cancer cells from metastasizing.

Essiac for Cancer

In the 1920s, nurse Rene Caisse marketed a cancer-fighting herbal preparation containing burdock that was based on a traditional Ojibwa medicine. The exact formula remains secret, but contains burdock, slippery elm, sheep sorrel and Turkish rhubarb. Taken in a tea, it continues to be used as an alternative anti-cancer remedy. The National Cancer Institute states that several reputable scientific studies have found no proof that Essiac is effective in slowing or stopping the growth of cancer cells, and it has not been approved by the FDA as a drug. Consult your doctor before using Essiac or burdock for cancer.

Did You Know

Burdock is also known as Fox's Clote, Thorny Burr, Beggar's Buttons, Cockle Buttons, Love Leaves, Philanthropium, Personata, Happy Major and Clot-Bur.

Burdock is also consumed as a vegetable in Japan, where it's called Gobo.

Because burdock root suppress any sudden increase in blood sugar level, it is effective for high blood pressure and diabetes.  It also decreases inflammation, throat swelling, and aches.

The fibers in burdock root are very tough and do not digest when eaten, so act as a great digestive cleanser.

Further Reading:

http://www.chinese-herbs.org/burdock/

http://fasting.ws/cancer/burdock-cancer

http://www.gentle-stress-relief.com/benefits-of-burdock.html

Toxic Mediterranean "death carrot" could help treat cancer

A toxic chemical found in a Mediterranean plant is being developed into a potential new drug by an international team of researchers.

The plant Thapsia garganica – sometimes called the ‘death carrot’ – contains thapsigargin, an extremely toxic chemical.
It kills cells, including cancer cells, by blocking a protein called SERCA, which helps cells control their internal calcium levels. This makes thapsigargin toxic to both dividing and resting cells – unlike current cancer drugs, which target only cells that are rapidly dividing.

In theory this means that drugs based on thapsigargin could target slower-growing cancers as well as cancer ‘stem cells’ – the treatment-resistant cells that some researchers think fuel the disease.

In new research, published today in Science Translational Medicine, a team of US and Danish researchers have shown that an experimental drug based on thapsigargin is able to treat tumours in mice, and appears to be relatively non-toxic.

To create the experimental drug, the team  modified thapsigargin by linking it to a short protein-based molecule called a peptide, rendering it non-toxic.

The peptide is designed to only be removed by a second protein, known as PSMA, which is found in high concentrations on the surface of many different types of cancer.

This means that when the peptide-linked thiapsigargin – known as G202 - comes into contact with cancer cells that bear PSMA, the peptide is removed, and the thiapsigargin kills any cells in the immediate environment.

Henry Scowcroft, science information manager at Cancer Research UK, said the idea of a 'pro-drug', which uses an inert chemical which becomes activated once it gets near to a tumour, is not a new one, as other attempts have been made to create them in the past.
But he noted that trials of these drugs have often been unsuccessful because "either the drug doesn’t get sufficiently activated in the tumour, or, more usually, it is unstable and gets released into the bloodstream, causing unacceptable toxicity".

Recent advances in chemistry have started to address this problem, he added.
Commenting on the latest results, Mr Scowcroft added: "There are still many hurdles to be overcome. For example, we need to know how this experimental drug behaves in the bloodstream of people with cancer, rather than in laboratory models."

While it could eventually become a useful tool for doctors to combine with other treatments, he emphasised that the treatment still has to be proven to be safe and effective in large trials.

G202 is currently being tested on 28 US patients who have advanced cancer, to find out more about how toxic it is. Larger trials are planned if this proves successful.

Original Article: http://www.cancerresearchuk.org/cancer-info/news/archive/cancernews/2012-06-27-Toxic-Mediterranean-death-carrot-could-help-treat-cancer

Carrots - The Crunchy Orange Power Food

Ok, you can forget about having to buy vitamin A pills, because with this crunchy orange power food, you get all the vitamin A you’re going to need and a whole host of other powerful health benefits including beautiful skin, anti-aging and cancer prevention.

The Benefits of Carrots

1.  Improved Vision
The vitamin A found in carrots is good for the eyes. It doesn’t help you see in the dark, that was a myth invented by the RAF during World War II.  However, they are rich in beta-carotene, which is converted into vitamin A in the liver.  The Vitamin A travels in the blood to the retina (in the eye) where it is converted into a chemical called "retinal". When light hits this retinal chemical, it changes shape. This starts off a process, which ends with electricity travelling to the visual centres at the back of the brain - which turn the electricity into the wall-to-wall sensation that we call vision.

2.  Cancer Prevention
Studies have shown carrots can help in reducing the risk of lung cancer, breast cancer and colon cancer. Scientists have just discovered falcarinol and falcarindiol may have anti-cancer properties.  The chemicals are used in root vegetables as a natural pesticide to stave off fungal disease like rot, so it seems highly probable that these same properties can aid against the growth of cancer cells.  Carrots are one of the only common sources of this compound. In a study performed in mice, a third showed a reduced cancer risk from eating carrots.

3.  Anti-Aging
The beta-carotene in carrots acts as a powerful antioxidant, which helps slow down the aging of cells.  Antioxidants are substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases.

4.  Healthy Glowing Skin (from the inside)
The vitamin A and antioxidants found in carrots can help protect the skin from sun damage. Dry skin, hair and nails can be a sure sign that you aren’t getting enough vitamin A. Vitamin A helps prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.

6.  Beautiful Skin (from the outside)
Not only a benefit internally, you can use carrots as an inexpensive and convenient facial mask.  Just mix finely grated carrot with a bit of honey.

7.  Prevent Heart Disease
Studies have shown that diets high in carotenoids found in carrots are associated with a lower risk of heart disease. A regular diet that includes carrots also helps reduce cholesterol levels because the soluble fibers in carrots bind with bile acids.

8.  Cleanse the Body
A great body cleanser; the vitamin A helps the lover flush toxins out of the body. And the fibers help clean out the colon and hasten waste movement.

9.  Healthy Teeth and Gums
Of course, it’s all in the crunch! Carrots help clean your teeth and mouth, scraping off plaque and food particles just like toothbrushes or toothpaste.  This mastication also  stimulate gums and triggers saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria.  And the minerals in carrots prevent tooth damage.

10.  Prevent Stroke:
And finally a Harvard University study found that people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.

A pretty super food!

Some Fun Facts about Carrots

Carrots are the second most popular type of vegetable after potatoes.

The biggest carrot recorded is more than 19 pounds and the longest is over 19 feet!

There are over 100 species of carrots, some are big,  some are small and they come in a variety of colors including: orange, purple, white, yellow, and red.

The name “carrot” comes from the Greek word “karoton.” 

Fossil pollen from the Eocene period (55 to 34 million years ago) has been identified as belonging to the Apiaceae (the carrot family). 

The Anglo-Saxons included carrots as an ingredient in a medicinal drink against the devil and insanity.

The average person will consume 10,866 carrots in a lifetime

Watch how the Americans harvest carrots today! : http://youtu.be/tkcT0JNC3OY

Why no listen to the carrot song: http://youtu.be/EWTd0BMdtvg

Why not make our Classic Carrot Cake

Ingredients

300g plain flour

2 tsp cinnamon

1 tsp baking powder

½ tsp bicarbonate of soda

200g soft brown sugar

4 eggs

250ml oil

1 orange, zested

1 lemon, zested

200g carrots, finely grated

150g walnuts, chopped

125g unsalted butter at room temperature

50g icing sugar

250g cream cheese

Method

Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.

For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.