Monthly Archives: December 2013

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Spices do much more than just flavour your food. Used correctly, they are a storehouse of curative properties

Spice is nice and even nicer in traditional Indian cuisine. Think about it, what would our curries, gravies and sabzis be without essential ingredients like chillies, turmeric, coriander and the likes? And what would a tadka be without mustard, cumin and curry leaves? And there's that all important garam masala which - as the name suggests - is a blend of an assortment of spices.

But taste isn't the only benefit you can derive from spices. Ask the elders in your house and they are sure to start off a litany about the various medicinal properties of all the spices that are a part of everyday cooking. Yes, just like each of these spices have their unique flavour, in their own way they also work to contribute to our health. While turmeric is being researched for its potential to prevent cancer, coriander seeds, which have anti-inflammatory properties, are being studied for their connection to cholesterol reduction. The flaming red chilli is associated with a range of health benefits including reducing congestion, pain relief, prevention of stomach ulcers and even weight loss.

But as the golden rule says, you need to use them in moderation, as using these spices in excessive amounts may just work adversely and harm you. Below are a couple of spices (that we use rather extensively) and their medicinal properties explained:

 

Garlic (Lahsun)

Yes, it may give you bad breath but when you consider its medicinal properties, that is a small price to pay. Right from helping in maintaining cholesterol and high blood pressure levels to fending off colds, heart disease, infection and even impotence, garlic also has antifungal and antibiotic properties. Research has also proved that garlic has the ability to reduce the formation of cancer causing compounds and slowing the growth of tumour cells. It also helps raise the levels of HDL (good cholesterol) and prevent LDL (bad cholesterol) from building up on the walls of the arteries, thus reducing the chances of plaque formation. In fact, just two cloves a day can reduce your cholesterol level by a massive nine per cent. For those suffering from hypertension, garlic helps control the blood pressure by thinning the blood and keeping clots from forming. Remember, one can obtain the most out of garlic when it is consumed in its raw form, crushed or finely chopped. However, don't overdo it - excess garlic can irritate the digestive tract.

 

Ginger (Adrak)

Apart from flavouring your morning cup of tea, ginger works wonders to treat a whole lot of illnesses. Its anti-inflammatory properties make it a natural remedy for heartburn. It is also effective against morning sickness, migraine, cold and flu, stomach ailments and even those dreaded menstrual cramps. Ginger is also being researched as an effective treatment for ovarian and colon cancer as it has been found to induce cell death in ovarian cancer cells and slow the growth of colorectal cancer cells.

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Historical Uses of Burdock Root
Burdock root has often been used to purify the blood by removing toxins that can build up in blood. It can be taken orally or used topically as a remedy for skin disorders. Also, burdock root can be a diuretic or soothe aching joints. Traditional Chinese healers used burdock root in combination with other plants to make cures for colds, measles, throat pain, and tonsillitis. Burdock root was also popular in Japan as a source of vitamins and other nutrients. In modern times, burdock root has been employed in the treatment of certain cancers. However, this use of burdock root still needs to be systematically tested.

Historically, the seeds of the burdock plants were compressed to make a mixture that was effective in cleansing the bloodstream, easing pain from arthritis, and treating gout, rheumatism, ulcers, acne, eczema, and psoriasis. Its cancer-curing properties were also utilized in Russia and India. The Chinese used it as an aphrodisiac, and found it effective in treating barrenness and impotence.

Burdock’s active ingredients are arcigen, calcium, chlorogenic acid, essential oil, flavonoids, iron, inulin, lactone, mucilage, polyacetylenes, potassium, resin, tannin, and taraxosterol. The seeds of the plant contain beneficial fatty acids. The oil from the seeds can be used as a diaphoretic, which leads to increased perspiration, which is essential in cleansing the body of toxins or harmful elements. According to traditional healers, diaphoretics are integral to treating influenza, gallbladder or liver disorders, and to aid the kidneys which purify the blood.

Burdock root is eaten as a vegetable in many places. It has many nutrients like iron, inulin (a carbohydrate), and beneficial oils. Also, burdock can be used as a gentle laxative and help eradicate uric acid. Some of the active ingredients of burdock are polyacetylenes, which are known to be effective antibacterials and antifungals. Burdock enhances the performance of many of the organs which purify the body and eliminate toxins or waste (like the kidneys, liver, colon, etc). This enhances overall health and helps correct disorders.

Burdock is easily obtainable as an ingredient in teas, ointments, or pills. It is a powerful diuretic, and is safe to be taken internally, externally, or as food. However, it is important to make sure that the herb is pure. Some reports have indicated that burdock could have toxic properties, since cases of illness were reported that involved burdock tea. However, further analysis showed that the negative effects were the result of impure burdock root. Some belladonna, which contains atropine, had contaminated the burdock root. It is important to look at the source and purity of burdock root before obtaining it.
Almost all the parts of the plant are being used either for culinary purpose or as curative remedy for certain medical conditions.

 

Burdock root health benefits
Burdock roots, young shoots, peeled stalks, and dried seeds contain numerous compounds that are known to have anti-oxidant, disease preventing, and health promoting properties.
The root is very low in calories; provides about 72 calories per 100 g. Burdock is very good source of many non-starch polysaccharides such as inulin, glucoside-lappin, mucilage...etc that help act as good laxative. In addition, inulin acts as prebiotic helps reduce blood sugar level, weight and cholesterol levels in the blood.
Burdock root is especially containing good amounts of electrolyte potassium (308 mg or 6.5% of daily-required levels per 100 g root) and low in sodium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.
It also contains some valuable minerals such as iron, manganese, magnesium; and small amounts of zinc, calcium, selenium, and phosphorus.
This herb root contains small quantities of many vital vitamins including folic acid, riboflavin, pyridoxine, niacin, vitamin-E, and vitamin-C that are essential for optimum health. Both vitamin C and E is powerful natural antioxidants help body stave off infections, cancer and neurologic conditions.

 

Medicinal uses
Like its asteraceae family member dandelion, almost all the parts of burdock herb found place in various traditional as well modern medicines.
Burdock has been used in many folk remedies as one of the best blood purifiers. It contains certain diuretic principles, which help expel toxic products from the blood through urine.
The herb is employed in the treatment of skin problems such as eczema (dermatitis), psoriasis, skin dryness...etc. The plant parts have been used as herbal remedy for liver and gall bladder complaints.
Effusion of burdock seeds has been used for throat and chest ailments.
Burdock leaves and stems, in addition to their use as vegetable, have appetite stimulant and are a good remedy for dyspeptic complaints.

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The leaves, fruits and stems of mulberry trees been used for over 5,000 years. Varieties include wild, white, black and red mulberries. They grow around the world. The edible berries are both delicious and nutritious, and the leaves can be eaten as a vegetable or brewed into tea.

Mulberries are in season from late May through July. We can see it is mulberry season from the purple stains on the sidewalks. Mulberry trees grow wild throughout the United States and sometimes considered a nuisance. The best things in life are often free, and mulberries are useful for several reasons. They are rich in vitamins and minerals including vitamin B, vitamin C, vitamin K and iron. They are also an excellent source of dietary fiber, riboflavin, phosphorus, magnesium and potassium. Finally, mulberries contain resveratrol an antioxidant highly publicized for it is anti-aging benefits and for weight loss. Harvesting mulberries can be done quickly and easily.

Mulberries begin to ripen late May through July. Immature mulberries are white. In most species of mulberries, the fruit turns red, purple, appearing almost dark when fully ripe. Mulberries not picked by hand. Mulberries are most easily to harvest from the tree using a tarp and branch hook.

White Mulberry
The leaves of the white mulberry tree, native to China, used to make tea. Mulberry tea able to stop the absorption of sugars, which makes it valuable for diabetics, mulberry leaf found to lower glucose levels subjects with Type 2 diabetes. Antioxidants in the tea help build the immune system and reduce harmful cholesterol.


Nutrients
Mulberry leaves and stem contain high levels of magnesium, phosphorus, potassium and calcium.

 

Healing
Mulberry tea typically used to relieve constipation, coughs, colds, and anemia, it found that the anthocyanins available in mulberries inhibited lung carcinoma cells. Anthocyanins have potential value for cancer therapy, according to the study.

 

Weight Loss
Mulberry tea helps to cleanse fluids and toxins out of the body. It considered a diuretic. Also, it helps with weight loss because of its ability to prevent the absorption of sugars.

 

Green Mulberry Tea
Mulberry tea often blended with green tea. Green tea contains many antioxidants that help with normal cell growth.

 

The Facts
Dried mulberries are fruit of the mulberry tree (Morus ruba). The tree is native to the southern and eastern areas of the United States, even can collect and dry red mulberries easily if living in an area where the tree grows in the wild or cultivated because no other plants look like it and have inedible or poisonous fruits.

 

Types
While the red mulberry is the most common dry type in the United States, other varieties are just as edible. The white mulberry (Morus alba) grows in some areas of the country with hot climates. White mulberries commercially grown and dried in Turkey and other Mediterranean countries where they are native. Despite their name, red mulberries tend to be a dark purple or may even look black when ripe, but become a dark red when dried.

 

Health Benefits
The reddish-purple color of dried mulberries caused by a chemical group known as anthocyanins, anthocyanins provide antioxidant effects in the bodies, eating dried mulberries as a snack could help prevent health damage from stress and protect the cardiovascular system, offer fiber and healthy levels of sugar when compared to processed snacks.

 

As an Ingredient
Like other dried berries, dried mulberries make a strong addition to many dishes. Mulberry muffins or quick breads rehydrate the dried fruits as the dish bakes, leaving plump and tasty mulberries mixed into the final product. Trail mix usually involves a variety of nuts and dried fruits, such as mulberries. Tart and sweet, these dried fruits, make an excellent alternative for the less-sweet dried cranberries or less tart raisins commonly used in trail mix.

How to Make Mulberry Extract
If have access to a mulberry tree, having the best opportunity to make a healthy, herbal extract. Mulberry leaves used to make mulberry extract. The Chinese also used the roots, bark, fruit and sap for medicinal purposes. Potential health benefits that mulberry extract believed to have on the body include lowering blood pressure, reducing glucose levels, cleansing arteries and inhibiting internal.

Place the mulberry leaves in a sealable glass jar.
Cover the mulberry leaves with vodka. Use about three times more vodka than leaves if using fresh leaves. Use about five times more vodka than leaves if using dried leaves, to account for absorption.

Cover the opening, with plastic wrap and turn on the jar’s lid. The plastic wrap will prevent oxides from the metal lid from contaminating the extract. Allow the leaves to soak in the vodka for 5 weeks, giving the jar an occasional shake to redistribute the leaves. The alcohol in the vodka will pull out the useful properties from the leaves.

Pour the extract through cheesecloth to remove the leaves. Wring the leaves in the cheesecloth to squeeze out any remaining liquid. Transfer the extract into tincture jars with droppers. Place a label on the jars identifying the extract and indicating an expiration date of 4 years in the future.

 

How to Dry Mulberries
Mulberries come in different sizes, colors and shapes. Dry mulberries can make candies, pies and desserts, using the same general dehydration process as for other fruits and vegetables. Dehydration Extracts moisture from the fruit or vegetable and makes the finished product smaller, harder and easier to store for later use.

Prepare mulberries by washing them in cool water. Drain and then put them on commercial dehydrator trays. Drizzle lightly with lemon juice or citric acid to prevent browning during dehydration. Set the dehydrator on 130 to 140 degrees F, with the dehydrator fan on. Keep the mulberries in the dehydrator until they appear brittle and wrinkled. This will usually take between six and 16 hours, but the time will depend on the quantity of mulberries and their moisture content. Keep an eye on the mulberries, turn every few hours and check periodically for dryness.

Remove mulberries to check them. Tap on one of them gently with a metal spoon. If the mulberry cracks or resists the spoon, it dried sufficiently. If the mulberry gives way to the pressure, will need to go back into the dehydrator. Replace them in the dehydrator if they are not yet finished and continue drying until the perfect equilibrium reached. Place mulberries in an airtight container once they have finished dehydrating. Plastic containers with lids or glass jars work best. Store the mulberries in a dry, cool and dark place.