Search 2.0
Wednesday, 30 May 2012
Home Remedies: Green Juice
Home Remedies: Green Juice: Tropical Green Juice Refresher 6 Strips of Sweet Pepper, chopped coarsely 1/2 of a Medium sized cucumber, chopped in small cubes 2 Lett...
http://alternativemedicinebushdoctor.blogspot.com/
Milk, peanuts might trigger eczema - Health - Jamaica Gleaner - Wednesday | May 30, 2012
Milk, peanuts might trigger eczema - Health - Jamaica Gleaner - Wednesday | May 30, 2012
http://alternativemedicinebushdoctor.blogspot.com/
By
Arusha Campbell-Chambers, skin, hair & nail health
Atopic eczema is a common inflammatory skin condition which tends to run in families with asthma, allergic rhinitis and urticaria. It is known to make the skin very dry and itchy, so much so that it has been called 'the itch that rashes'.
It is more common in infants and children. About 90 per cent of affected individuals develop atopic eczema by age five. Most of them usually outgrow eczema by puberty. However, some carry the condition into adulthood, while some individuals can notice the condition for the first time as an adult.
The exact cause is unknown, but both genetic and environmental factors contribute to its development. In unaffected individuals, the outer layers of the skin provide a barrier to protect the skin from external substances and to prevent excessive loss of water from the skin.
In individuals with atopic eczema, there is a defect in this barrier and also a very reactive immune (defence) system in the skin. They are, therefore, more easily affected by several environmental factors which can trigger the condition in some cases. These include:
Certain foods (e.g., milk, peanuts, seafood, eggs, soya)
Very cold or hot climates
House dust mite, smoke
Soaps, detergents
Infections (viral and bacterial)
Stress
Red bumps, water blisters
There are different stages on eczema that vary with age and duration of the attack. In the early stages, the individual tends to have red bumps, water blisters and oozing, while in later stages, the skin tends to be dry, thickened and rough with increased creases.
In infants, common affected areas include the scalp, face, neck, chest and outer aspects of arms and legs, whereas in older children and adults, it is more common on the inner aspects of elbows, knees, over the eyes and on the hands. Atopic eczema tends to be symmetrical, affecting both sides of the body.
Wear cotton
Unfortunately, eczema cannot be cured, though it resolves on its own in some persons. However, it can be effectively controlled with treatment. Affected individuals should avoid any triggers identified. They do not all have to automatically change their diets, unless worsening of the eczema is observed after ingesting certain foods. They should ideally use fragrance-free products, avoid scratching and rubbing the area and should wear cotton clothes instead of fabrics made of wool.
Use moisturising creams
Treatment approaches for this condition include: moisturising soap substitutes and liberal use of moisturising (emollient) creams. Your doctor may prescribe steroid creams and ointments, immune suppressing (non-steroid) creams and ointments. Bandaging (wet wraps) may be recommended by your doctor. Light therapy may be offered where available.
Antibiotics may be necessary to prevent or treat any associated bacterial infection of affected skin. Oral antihistamines help with itching. Oral steroids (short term) and oral immune suppressants may be needed in severe cases. Hospitalisation may be beneficial in severe cases.
The disorder can lead to loss of work and school days, causing a financial burden to families. Atopic eczema can cause significant emotional problems, so psychological support can be helpful for affected individuals and their families.
Dr Arusha Campbell-Chambers is a dermatologist and founder of Dermatology Solutions Skin Clinics & Medi-Spas; email: yourhealth@gleanerjm.com
Milk, peanuts might trigger eczema
Published: Wednesday | May 30, 2012Atopic eczema is a common inflammatory skin condition which tends to run in families with asthma, allergic rhinitis and urticaria. It is known to make the skin very dry and itchy, so much so that it has been called 'the itch that rashes'.
It is more common in infants and children. About 90 per cent of affected individuals develop atopic eczema by age five. Most of them usually outgrow eczema by puberty. However, some carry the condition into adulthood, while some individuals can notice the condition for the first time as an adult.
The exact cause is unknown, but both genetic and environmental factors contribute to its development. In unaffected individuals, the outer layers of the skin provide a barrier to protect the skin from external substances and to prevent excessive loss of water from the skin.
In individuals with atopic eczema, there is a defect in this barrier and also a very reactive immune (defence) system in the skin. They are, therefore, more easily affected by several environmental factors which can trigger the condition in some cases. These include:
Certain foods (e.g., milk, peanuts, seafood, eggs, soya)
Very cold or hot climates
House dust mite, smoke
Soaps, detergents
Infections (viral and bacterial)
Stress
Red bumps, water blisters
There are different stages on eczema that vary with age and duration of the attack. In the early stages, the individual tends to have red bumps, water blisters and oozing, while in later stages, the skin tends to be dry, thickened and rough with increased creases.
In infants, common affected areas include the scalp, face, neck, chest and outer aspects of arms and legs, whereas in older children and adults, it is more common on the inner aspects of elbows, knees, over the eyes and on the hands. Atopic eczema tends to be symmetrical, affecting both sides of the body.
Wear cotton
Unfortunately, eczema cannot be cured, though it resolves on its own in some persons. However, it can be effectively controlled with treatment. Affected individuals should avoid any triggers identified. They do not all have to automatically change their diets, unless worsening of the eczema is observed after ingesting certain foods. They should ideally use fragrance-free products, avoid scratching and rubbing the area and should wear cotton clothes instead of fabrics made of wool.
Use moisturising creams
Treatment approaches for this condition include: moisturising soap substitutes and liberal use of moisturising (emollient) creams. Your doctor may prescribe steroid creams and ointments, immune suppressing (non-steroid) creams and ointments. Bandaging (wet wraps) may be recommended by your doctor. Light therapy may be offered where available.
Antibiotics may be necessary to prevent or treat any associated bacterial infection of affected skin. Oral antihistamines help with itching. Oral steroids (short term) and oral immune suppressants may be needed in severe cases. Hospitalisation may be beneficial in severe cases.
The disorder can lead to loss of work and school days, causing a financial burden to families. Atopic eczema can cause significant emotional problems, so psychological support can be helpful for affected individuals and their families.
Dr Arusha Campbell-Chambers is a dermatologist and founder of Dermatology Solutions Skin Clinics & Medi-Spas; email: yourhealth@gleanerjm.com
Managing your cholesterol with food and herbs - Health - Jamaica Gleaner - Wednesday | May 30, 2012
Managing your cholesterol with food and herbs - Health - Jamaica Gleaner - Wednesday | May 30, 2012
http://alternativemedicinebushdoctor.blogspot.com/
Tracey-Ann
Brown, Complementary & Oriental Medicine
High cholesterol, the penance for many who love meat and, unfortunately, some who don't! In traditional Chinese medicine, high cholesterol is seen as an excess deposit of damp phlegm in the blood vessels and can be effectively managed with herbs and diet changes.
Cholesterol basics
Cholesterol is a waxy substance made in the liver and other cells. It is found in certain foods such as dairy products, eggs and meat. The body needs some cholesterol to function properly. Cell walls, or membranes, need cholesterol in order to produce hormones, vitamin D, and the bile acids that help to digest fat. When too much is present, health problems such as heart disease may develop.
Plaque deposits may form in the body's arteries, narrowing the space for oxygen-carrying blood to flow to the heart. Over time, this build-up causes atherosclerosis (hardening of the arteries) which can lead to heart disease. If the blood supply to a portion of the heart is completely cut off, the result is a heart attack.
As always, it is better to prevent high cholesterol before it becomes a problem. The following recommendations are useful in a cholesterol reduction or prevention programme.
Nutrition
Increase daily intake of cholesterol-lowering foods such as:
Cold/deep water fish: Sardine, salmon, mackerel, tuna, herring
Whole grains: Oats, rice (preferably brown), corn, wheatgrass, bran
Nuts and seeds: Almond, flaxseed, pumpkin seed, walnut.
Legumes: Most beans and peas.
Vegetables and fruits: Banana, peach, cabbage, mint leaf, broccoli, parsley, bell pepper, tomato, carrot, celery, cucumber, mushroom.
Eat from the onion family (garlic, onion, scallion). Olive oil contains a potent mix of antioxidants that can lower your 'bad' (LDL) cholesterol but leave your 'good' (HDL) cholesterol untouched.
All of the foods listed above have one or more of the following nutrients: lecithin, vitamin C, vitamin E, niacin and omega-3 oils, and help to cleanse and rebuild the arteries and heart. They may also be taken as supplements in some cases.
Decrease the intake of foods such as:
Drink tea daily, especially after meals, to facilitate the elimination of fatty foods from the diet. Beneficial teas include black, oolong or green tea.
Dr Tracey-Ann Brown is an oriental medicine practitioner, herbalist and doctor of acupuncture. Email: yourhealth@gleanerjm.com.
High cholesterol, the penance for many who love meat and, unfortunately, some who don't! In traditional Chinese medicine, high cholesterol is seen as an excess deposit of damp phlegm in the blood vessels and can be effectively managed with herbs and diet changes.
Cholesterol basics
Cholesterol is a waxy substance made in the liver and other cells. It is found in certain foods such as dairy products, eggs and meat. The body needs some cholesterol to function properly. Cell walls, or membranes, need cholesterol in order to produce hormones, vitamin D, and the bile acids that help to digest fat. When too much is present, health problems such as heart disease may develop.
Plaque deposits may form in the body's arteries, narrowing the space for oxygen-carrying blood to flow to the heart. Over time, this build-up causes atherosclerosis (hardening of the arteries) which can lead to heart disease. If the blood supply to a portion of the heart is completely cut off, the result is a heart attack.
As always, it is better to prevent high cholesterol before it becomes a problem. The following recommendations are useful in a cholesterol reduction or prevention programme.
Nutrition
Increase daily intake of cholesterol-lowering foods such as:
Cold/deep water fish: Sardine, salmon, mackerel, tuna, herring
Whole grains: Oats, rice (preferably brown), corn, wheatgrass, bran
Nuts and seeds: Almond, flaxseed, pumpkin seed, walnut.
Legumes: Most beans and peas.
Vegetables and fruits: Banana, peach, cabbage, mint leaf, broccoli, parsley, bell pepper, tomato, carrot, celery, cucumber, mushroom.
Eat from the onion family (garlic, onion, scallion). Olive oil contains a potent mix of antioxidants that can lower your 'bad' (LDL) cholesterol but leave your 'good' (HDL) cholesterol untouched.
All of the foods listed above have one or more of the following nutrients: lecithin, vitamin C, vitamin E, niacin and omega-3 oils, and help to cleanse and rebuild the arteries and heart. They may also be taken as supplements in some cases.
Decrease the intake of foods such as:
- Cheese
- Tobacco
- Cured meats
- Sugars
- Greasy or fried foods
- Alcohol
- Red meat
- Herbal preparations
- Ze xie (Rhizoma alismatis).
- Shan zha (Fructus crataegis/hawthorn fruit).
- Jiao gu lan (Rhizoma seu herba gynostemmatis).
- Zi mu xu (Herba medicago sativa).
Lifestyle
recommendations
Being overweight can increase your cholesterol.
Exercise is one of the best ways to decrease the build-up of cholesterol
in the arteries and lose weight. A diet based on whole grains and
vegetables in conjunction with mild daily exercise can significantly
improve vascular health in a few weeks.Drink tea daily, especially after meals, to facilitate the elimination of fatty foods from the diet. Beneficial teas include black, oolong or green tea.
Dr Tracey-Ann Brown is an oriental medicine practitioner, herbalist and doctor of acupuncture. Email: yourhealth@gleanerjm.com.
Monday, 28 May 2012
Green Juice
Tropical Green Juice Refresher
6 Strips of Sweet Pepper, chopped coarsely
1/2 of a Medium sized cucumber, chopped in small cubes
2 Lettuce Leaves
3 Okras sliced into small pieces
6 String Beans
1/4 Stick of Celery
3 Cups of Water
Ginger (to taste)
Honey (to taste)
Method
Combine all ingredients except Honey and blend in a blender
Separate liquid from blend trash by straining
Sweeten with Honey to taste. Serve chilled or over ice.
yields 5 8oz glasses.
This is one variation of a Green Juice.
6 Strips of Sweet Pepper, chopped coarsely
1/2 of a Medium sized cucumber, chopped in small cubes
2 Lettuce Leaves
3 Okras sliced into small pieces
6 String Beans
1/4 Stick of Celery
3 Cups of Water
Ginger (to taste)
Honey (to taste)
Method
Combine all ingredients except Honey and blend in a blender
Separate liquid from blend trash by straining
Sweeten with Honey to taste. Serve chilled or over ice.
yields 5 8oz glasses.
This is one variation of a Green Juice.
Thursday, 24 May 2012
Common weight loss myths debunked
Common weight loss myths debunked
http://alternativemedicinebushdoctor.blogspot.com/
Read more: http://www.jamaicaobserver.com/magazines/allwoman/Common-weight-loss-myths-debunked_11494377#ixzz1voE4wKbI
Common weight loss myths debunked
Keeping FIT
By NADINE WILSON All Woman writer
wilsonn@jamaicaobserver.com
Monday, May 21, 2012
YOUR biggest challenge to losing weight might very well be your own
misconceptions. But then again, it can be hard to decipher between facts
and fiction, considering that there is so much health and fitness
advice coming from every direction -- from your friendly cashier in the
grocery store, to the medical experts armed with studies.
It's hard not to feel overwhelmed, but losing weight doesn't have to be
as mind-boggling as you think; instead of spending your days deciphering
the numerous studies on weight loss and second guessing informercial
claims, apply the facts. And the facts as they relate to dropping those
pounds are working out regularly and eating a proper diet.
 1/1 
|
Here are some common myths.
MYTH: You can get a flat stomach by doing ab routines.
You might have heard that the best way to get a flat stomach is to spend
hours in the gym doing numerous repetitions or crunches or investing in
one of the latest ab machines that's being advertised on television.
But the fact is that the best way to see your abs is to lose the flab
around your belly. Instead of focusing on your stomach, do more cardio
exercises and eat right so that you can burn calories.
MYTH: Carbs make you fat. Most get-skinny-quick diet
schemes promulgate the premise that you need to cut out carbs to lose
weight. But the truth of the matter is that avoiding carbs will help you
to miss out on the nutritional benefits of fruits, whole grain products
and starchy vegetables and legumes. The best diet to go on is one which
you can stick to; unfortunately a low carb diet is most times
unsustainable because it will make you very lethargic. "You need your
energy to complete your exercises if you are exercising, and without
carbs you won't have any energy," said nutrition consultant Tiffany
Powell.
MYTH: You must drink eight glasses of water per day. We
are sure you have been told to drink eight glasses of water per day to
help with weight loss. But you might want to put away your measuring
cup, as this bit of H2O advice has no scientific basis. True, water is
essential for the sustenance of life, but your body won't calculate
whether you have gobbled down eight cups or 10 for the day. However,
Powell cautions that you ought to try and drink as much as possible.
MYTH: Low-fat foods will cut the flab: If you are one
of those persons who believe that fat-free foods will make you skinny,
then you are wrong. The fact of the matter is that you can still put on
weight by gorging on fat-free food items because the calorie content
might still be too high, even without the fat. Cutting back on saturated
fats is great, but you will still need to eat foods with
mono-unsaturated fats to help lower bad cholesterol. "Reading food
labels is very important," Powell said.
MYTH: Your genes determine your body weight. "Genetics
play an important part in how you are physically, but you will have to
be the one to change this," said Powell. Genetics might determine which
area on your body you are more prone to gaining weight, whether it be
your stomach, hips or thighs, however, it cannot be blamed for you being
100 pounds overweight. If you have poor eating habits and do not
exercise, then you are solely to be blamed for that.
MYTH: You lose more weight by skipping breakfast and lunch.
This myth has been believed because people naturally reason that
cutting out meals will lead to a reduction in weight. But experts
continue to advise that having a diet consisting of breakfast, lunch,
dinner and two snacks is more likely to fuel weight loss than fasting.
When you skip meals your metabolism slows down, so you burn fewer
calories. "Remember that your body is working constantly, so you need to
have fuel for whatever is there to be burnt," Powell noted.
MYTH: You burn more weight with morning exercises.
Morning exercises are great because it means that you get your routine
out of the way from early before you are bombarded with the day's
activities. But you will lose the same amount of calories during an hour
long elliptical workout in the evening as you would in the morning. The
machine can't really tell the difference between the hours.
MYTH: It's more expensive to eat healthy foods. While
non-processed foods might be expensive, they are not necessarily the
only healthy foods available on the market. You can plant your own
vegetable garden where you can reap supplies of fruits and vegetables to
make healthy meals.
Read more: http://www.jamaicaobserver.com/magazines/allwoman/Common-weight-loss-myths-debunked_11494377#ixzz1voE4wKbI
Wednesday, 16 May 2012
Okra (Some More Benefits:cited from source)
http://alternativemedicinebushdoctor.blogspot.com/
cited: see source below
The world's most beautiful women, Cleopatra of Egypt and Yang Guifei of China loved to eat okra according to the history record.
Cleopatra of Egypt
Yang Guifei of China
When we visited the world's most productive land of okra in a rural area in Kami, Kochi Prefecture , Japan , the young and old all look very healthy. When we asked their secret in having good health in that area, they graciously answer “okra”.
Okra has a long history, with its beginnings in Egypt where it is cultivated before the time of Cleopatra. The okra plant spread to many parts of the world during the Atlantic slave trade. During World War II, the shortage of coffee beans made them use okra seeds as a substitute for coffee. This incident made the word “okra fever”. Since then, okra's popularity never disappeared from local markets to convenience stores throughout the world and throughout the year.
Nutritional Information
Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. No wonder, Cleopatra and Yang Guifei maintained their beauties.
For 1/2 cup sliced, cooked okra
For 1 cup raw okra
Calories – 25Dietary Fiber – 2 grams Protein – 152 grams Carbohydrates – 5.76 grams Vitamin A – 460 IU Vitamin C – 13.04 mg Folic acid – 36.5 micrograms Calcium – 50.4 mg Iron – 0.4 mg Potassium – 256.6 mg Magnesium – 46 mg
Calories – 33Fiber – 3.2gTotal Fat – 0.1gProtein – 2.0gCarbohydrate – 7.6gVitamin A – 660 IU Vitamin C – 21mgFolate – 87.8mcg Magnesium – 57mg
Health Benefits of Okra
1. The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
2. Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
3. Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most individuals unlike over-the-counter drugs.
4. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
5. Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
6. Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.
7. Okra treats lung inflammation, sore throat, and irritable bowel syndrome.
8. Okra has been used successfully in experimental blood plasma replacements.
9. Okra is good for summer heat treatment.
10. Okra is good for constipation.
11. Okra is good in normalizing the blood sugar and cholesterol level.
12. Okra is good for asthma. Okra's vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.
13. Okra is good for atherosclerosis.
14. Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
15. Eating okra helps to support the structure of capillaries.
16. Some information shows that eating okra lowers the risk of cataracts.
17. Okra is good for preventing diabetes.
18. Okra protects you from pimples and maintains smooth and beautiful skin. We understand the reason why Cleopatra and Yang Guifei loved to eat okra.
There are other medicinal uses of okra, like its protection against trans fats.
I myself planted about 25 stems of okra in my backyard garden throughout the year for over 20 years now. I can pick up about 20 pieces of okra pod every morning. All okra pods are consumed by my family.
There are hundreds of recipes that can be done. You can either: cut it raw and mix with vinegar and pepper; cut it raw and mix with mayonnaise; steam, cut, with mayonnaise dressing; or, cook with stew or soup.
Okra is easy to grow anywhere during summer season in cold countries and throughout the year in tropical areas. You can even plant it in a container garden at the terrace in condominium buildings.
Inventor of PYRO-ENERGEN, the author, Mr. Takano himself picks up Okra in his backyard garden
To tell you the truth, I did not know that okra seed was used as a substitute for coffee beans during World War II. I have about 500 grams of okra seeds, so I roasted one-half of it using an iron cast pan, and pulverized it. I made okra coffee with it, and it tasted like real coffee although it was darker in color. When I offered the okra coffee to my staffs and visitors who did not know the real thing, they replied "Oh, you got a new blend of coffee, taste is good". I blended it with real coffee, too. It tastes all right. We do not know, however, what nutrients okra coffee gives.
About the Author:
Junji Takano is a Japanese health researcher involved in investigating the cause of many dreadful diseases. In 1968, he invented PYRO-ENERGEN, the first electrostatic therapy device for electromedicine that effectively eradicates viral diseases, cancer, and diseases of unknown cause.
**Benefit of eating Okra (Lady's Finger) *
*A guy has been suffering from constipation for the past 20 years and
recently from acid reflux. He didn't realize that the treatment could be so simple -- OKRA! (or Lady's Finger). He started eating okra within the last 2 months and since then have never taken medication again. All he did was consume 6 pieces of OKRA everyday.
He's now regular and his blood sugar has dropped from 135 to 98, with his cholesterol and acid reflux also under control. Here are some facts on okra (from the research of Ms. Sylvia Zook, PH.D nutrition), University of Illinois . *
*"Okra is a powerhouse of valuable nutrients, nearly half of which is
soluble fiber in the form of gums and pectin. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease.
The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer. *
*Nearly 10% of the recommended levels of vitamin B6 and folic acid is also present in a half cup of cooked okra. Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid.
He got the following numbers from the University of Illinois Extension Okra Page Please check there for more details.
Okra Nutrition (half-cup cooked okra)
* Calories = 25
* Dietary Fiber = 2 grams
* Protein = 1.5 grams
* Carbohydrates = 5.8 grams
* Vitamin A = 460 IU
* Vitamin C = 13 mg
* Folic acid = 36.5 micrograms
* Calcium = 50 mg
* Iron = 0.4 mg
* Potassium = 256 mg
* Magnesium = 46 mg *
*These numbers should be used as a guideline only, and if you are on a medically-restricted diet please consult your physician and/or dietitian.
Ms Sylvia W. Zook, Ph.D. (nutritionist) has very kindly provided the following thought-provoking comments on the many benefits of this versatile vegetable.
They are well worth reading
1. The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract.
2. Okra's mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. But it doesn't stop there..
3. Many alternative health practitioners believe all diseases begin in the colon. The okra fiber, absorbing water and ensuring bulk in stools, helps prevent constipation . Fiber in general is helpful for this but okra is one of the best, along with ground flax seed and psyllium. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes , and okra facilitates elimination more comfortably by its slippery characteristic many people abhor.
In other words, this incredibly valuable vegetable not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems, if not evacuated, but also assures their easy passage from the body. The veggie is completely non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economically within reach of most
4. Further contributing to the health of the intestinal tract, okra fiber(as
well as flax and psyllium) has no equal among fibers for feeding the good bacteria (probiotics).
5. To retain most of okra's nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw.
Some important benefits of consuming okra:
Stabilises blood sugar level.
Lowers serum cholesterol level.
Prevents constipation.
Keeps intestinal tract healthy.
Feeds good bacteria residing in us all.
cited: see source below
The world's most beautiful women, Cleopatra of Egypt and Yang Guifei of China loved to eat okra according to the history record.
Cleopatra of Egypt
Yang Guifei of China
When we visited the world's most productive land of okra in a rural area in Kami, Kochi Prefecture , Japan , the young and old all look very healthy. When we asked their secret in having good health in that area, they graciously answer “okra”.
Okra has a long history, with its beginnings in Egypt where it is cultivated before the time of Cleopatra. The okra plant spread to many parts of the world during the Atlantic slave trade. During World War II, the shortage of coffee beans made them use okra seeds as a substitute for coffee. This incident made the word “okra fever”. Since then, okra's popularity never disappeared from local markets to convenience stores throughout the world and throughout the year.
Nutritional Information
Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. No wonder, Cleopatra and Yang Guifei maintained their beauties.
For 1/2 cup sliced, cooked okra
For 1 cup raw okra
Calories – 25Dietary Fiber – 2 grams Protein – 152 grams Carbohydrates – 5.76 grams Vitamin A – 460 IU Vitamin C – 13.04 mg Folic acid – 36.5 micrograms Calcium – 50.4 mg Iron – 0.4 mg Potassium – 256.6 mg Magnesium – 46 mg
Calories – 33Fiber – 3.2gTotal Fat – 0.1gProtein – 2.0gCarbohydrate – 7.6gVitamin A – 660 IU Vitamin C – 21mgFolate – 87.8mcg Magnesium – 57mg
Health Benefits of Okra
1. The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
2. Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
3. Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most individuals unlike over-the-counter drugs.
4. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
5. Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
6. Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.
7. Okra treats lung inflammation, sore throat, and irritable bowel syndrome.
8. Okra has been used successfully in experimental blood plasma replacements.
9. Okra is good for summer heat treatment.
10. Okra is good for constipation.
11. Okra is good in normalizing the blood sugar and cholesterol level.
12. Okra is good for asthma. Okra's vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.
13. Okra is good for atherosclerosis.
14. Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
15. Eating okra helps to support the structure of capillaries.
16. Some information shows that eating okra lowers the risk of cataracts.
17. Okra is good for preventing diabetes.
18. Okra protects you from pimples and maintains smooth and beautiful skin. We understand the reason why Cleopatra and Yang Guifei loved to eat okra.
There are other medicinal uses of okra, like its protection against trans fats.
I myself planted about 25 stems of okra in my backyard garden throughout the year for over 20 years now. I can pick up about 20 pieces of okra pod every morning. All okra pods are consumed by my family.
There are hundreds of recipes that can be done. You can either: cut it raw and mix with vinegar and pepper; cut it raw and mix with mayonnaise; steam, cut, with mayonnaise dressing; or, cook with stew or soup.
Okra is easy to grow anywhere during summer season in cold countries and throughout the year in tropical areas. You can even plant it in a container garden at the terrace in condominium buildings.
Inventor of PYRO-ENERGEN, the author, Mr. Takano himself picks up Okra in his backyard garden
To tell you the truth, I did not know that okra seed was used as a substitute for coffee beans during World War II. I have about 500 grams of okra seeds, so I roasted one-half of it using an iron cast pan, and pulverized it. I made okra coffee with it, and it tasted like real coffee although it was darker in color. When I offered the okra coffee to my staffs and visitors who did not know the real thing, they replied "Oh, you got a new blend of coffee, taste is good". I blended it with real coffee, too. It tastes all right. We do not know, however, what nutrients okra coffee gives.
About the Author:
Junji Takano is a Japanese health researcher involved in investigating the cause of many dreadful diseases. In 1968, he invented PYRO-ENERGEN, the first electrostatic therapy device for electromedicine that effectively eradicates viral diseases, cancer, and diseases of unknown cause.
**Benefit of eating Okra (Lady's Finger) *
*A guy has been suffering from constipation for the past 20 years and
recently from acid reflux. He didn't realize that the treatment could be so simple -- OKRA! (or Lady's Finger). He started eating okra within the last 2 months and since then have never taken medication again. All he did was consume 6 pieces of OKRA everyday.
He's now regular and his blood sugar has dropped from 135 to 98, with his cholesterol and acid reflux also under control. Here are some facts on okra (from the research of Ms. Sylvia Zook, PH.D nutrition), University of Illinois . *
*"Okra is a powerhouse of valuable nutrients, nearly half of which is
soluble fiber in the form of gums and pectin. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease.
The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer. *
*Nearly 10% of the recommended levels of vitamin B6 and folic acid is also present in a half cup of cooked okra. Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid.
He got the following numbers from the University of Illinois Extension Okra Page Please check there for more details.
Okra Nutrition (half-cup cooked okra)
* Calories = 25
* Dietary Fiber = 2 grams
* Protein = 1.5 grams
* Carbohydrates = 5.8 grams
* Vitamin A = 460 IU
* Vitamin C = 13 mg
* Folic acid = 36.5 micrograms
* Calcium = 50 mg
* Iron = 0.4 mg
* Potassium = 256 mg
* Magnesium = 46 mg *
*These numbers should be used as a guideline only, and if you are on a medically-restricted diet please consult your physician and/or dietitian.
Ms Sylvia W. Zook, Ph.D. (nutritionist) has very kindly provided the following thought-provoking comments on the many benefits of this versatile vegetable.
They are well worth reading
1. The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract.
2. Okra's mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. But it doesn't stop there..
3. Many alternative health practitioners believe all diseases begin in the colon. The okra fiber, absorbing water and ensuring bulk in stools, helps prevent constipation . Fiber in general is helpful for this but okra is one of the best, along with ground flax seed and psyllium. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes , and okra facilitates elimination more comfortably by its slippery characteristic many people abhor.
In other words, this incredibly valuable vegetable not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems, if not evacuated, but also assures their easy passage from the body. The veggie is completely non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economically within reach of most
4. Further contributing to the health of the intestinal tract, okra fiber(as
well as flax and psyllium) has no equal among fibers for feeding the good bacteria (probiotics).
5. To retain most of okra's nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw.
Some important benefits of consuming okra:
Stabilises blood sugar level.
Lowers serum cholesterol level.
Prevents constipation.
Keeps intestinal tract healthy.
Feeds good bacteria residing in us all.
Monday, 14 May 2012
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