Monthly Archives: January 2014

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Unless we live on a farm, unlikely that we eat only unprocessed food.  Some processing, like pasteurization, obvious benefits in reducing disease Nearly all food purchased in the grocery store undergoes some processing, whether it preservative to improve a product's shelf life, spray to improve the appearance of a fruit or coloring get the food look attractive.risk, while other have no benefits besides adding higher sodium or sugar content to a product to make it taste better.

 

Decreased Nutrients
Processed foods lose a fair amount of the vitamin content.

This also happens with fresh foods unless eaten quickly, but freezing, canning or otherwise altering foods, so they last longer results in nutrient losses. Just growing vegetables and fruits in fertilized soil can reduce the vitamin C content in the final product. Blanching foods before freezing also removes water-soluble vitamins like B complex and vitamin C. Milling grains removes the husk, which contains most of the vitamins, while peeling fruits and vegetables can also removes vitamins that lie close to the skin's surface.

Links Additives
Preservatives and additives enhance flavor, and taste rarely contain any nutritive value and in some cases, causes cancer or other diseases. Sodium nitrite gives processed meats such as hot dogs and lunch meat the characteristic pink color and prevents growth of bacteria that cause botulism. However, nitrites can also make nitrosamines, chemical that may increase the risk of cancer in animals and humans.

 

Food Additives
Processed foods have high levels of food additives, some are harmless, but many have undesirable health effects.

 

 

What are food additives?
They are substances that food manufacturers add to a wide variety of foods to preserve the flavor or improve the taste and appearance of processed foods. Artificial food colorings, added for the purpose of making food look more attractive, also been implicated as possible cancer-causing agents. They are commonly used to prolong shelf lives, and used widely in "diet" foods which require the flavor boost.

Some additives come from natural sources, but some are highly processing substances derived from unhealthy sources such as coal tar and peroxide.

 

Coloring Agents
Most processed foods colored with synthetic or other colouring agents, based on the idea that we "eat with our eyes", most food manufactures like to enhance a colour, even if the initial food is not as colourful. A variety of colouring agents used, including many synthetic compounds. Besides the issues of ingesting compounds that are not natural, colourings often used to improve the colour of foods that have lost colour during storage or from heat. The coloured compounds in natural foods are some of the most notable phytonutrients, however, and this loss of colour can cause a loss of nutrient value, which may be masked by the introduction of synthetic compounds.

Some of these colouring additives were found to promote hypersensitivity reactions in people, especially children. In sensitive persons, consumption of these artificial colourings been linked to ADHD (attention-deficit-hyperactivity disorder), asthma, and inflammatory skin conditions such as urticarial and atopic dermatitis.

 

Preservatives
A major problem with processed foods is the use of preservatives. The most commonly used preservatives are butylated hydroxytoluene (BHT) and sulfites.

 

Butylated Hydroxytoluene (BHT)
BHT is controversial in 1978, a government-sponsored review of safety data indicated that no direct toxicity observed at the permitted levels in a food however, this report also determined that more studies needed to assess the safety. Since then, BHT been shown to induce tumors in the stomach and liver in animals, when used at high levels. Again, although this allowed in foods at a low level per each food, it is one of the most common preservatives and is available in many processed foods. The amount in the best diet may be higher than the "permitted" amount per food and remains a concern by many scientists.

BHT and butylated hydroxyanisole (BHA) investigated for their ability to damage genetic material. In addition, research has shown that these compounds can rupture and remove red blood cells as well as develop symptoms of chemical sensitivity.

 

Added Fats and Sugar
Processed snack foods, dinners and side dishes mostly all contain added sugar, sodium and fats to enhance the flavor of dehydrated or frozen meals. All three associated with serious health risks: excess sodium can increase the blood pressure, excess sugar can worsen diabetes and lead to weight gain and excess fats, particularly Tran’s fats, can raise cholesterol levels and increase the risk of heart disease. Processed foods introduce high levels of salt, preservative and Tran’s fats. These are all detrimental to one diet in the levels that they are available in processed foods. Also, many processed foods stripped of their nutritional qualities during processing. Processed food has lesser dietary fibre, more salt, sugar, fat and fewer nutrients as nutrients sometimes lost during processing. The downside processed food contained lesser nutritional by lowering their nutritional values and adding chemicals and colouring which can cause cancer or obesity. Processed foods at the top of the food pyramid for a reason: they are dangerous and should be consumed in small quantities. That the high availability, of processed foods, directly conflicts with the nutritional recommendations but, unfortunately, people continue to enjoy eating processed foods. Consuming these foods contributes to obesity and cardiovascular disease, two of the most serious health disorders.

 

Sodium
Processed foods contribute as much as 75 percent of sodium in the diets. Manufacturers include sodium in their processed products because it slows the growth of bacteria and other organisms and prolongs shelf life, disguises the metallic taste of aluminum in soft drinks and canned foods, and accentuates flavor in cookies and cakes. A diet high in sodium eventually causes high blood pressure and cardiovascular complications. The beginning of grain cultivation began 12,000 years ago, which markedly changed the nutrition of humans who once hunted food and gathered fruits and vegetables. Average height decreased by several inches after grains integrated into the diet because grains produce fewer nutrients compared with other whole foods. Today, grains not only contribute significantly to the standard diet, but many of them refined, which means that manufacturers remove the outer portion than contains essential fatty acids and nutrients to extend product shelf life. These foods often provide only empty calories that contribute to obesity.

 

Contamination
Salmonella outbreaks often traced back to manufacturing plants, where contamination with the bacteria can sicken large numbers of people who eat a food product. Since many processed meats such as hamburger now contain beef from cows, a single sick cow can contaminate a large amount of processed meat.

 

Processed Foods
Modern diets consist of over-processed foods and lifeless foods which require little enzyme activity and contain little or no fibrous material. We are eating devitalized foods that are not fresh, with fewer nutrients.

All the natural fiber, such as grain peels, been removed in the refining stages. Because of this diet is lacking in fiber, digestion is slow, and the waste materials remain in the body longer. This sets up the right place for toxic materials to develop. Also, processed foods can accommodate large amounts of chemicals and toxins which added in the processing.

We are eating lots of chemicals like colouring agents, artificial flavors and preservatives that can make the food look attractive and taste fresher.

Even non-processed foods like fresh fruits and vegetables, dairy products, whole grains and meats frequently contain chemical residues from pesticides, herbicides, hormones and other products used to make them grow. All of these substances reduce the amount of Vitamin E available for biochemical and physiological processes.

 

 

Why is the food processed?
Preservatives used to extend the life of foods by controlling the spread of unwanted molds, yeast, and bacteria in food which might otherwise cause spoilage and subsequently illnesses. Most food processed and packed to stop it from going bad. Most food contains microbes which are harmless little creatures in small amounts. They can multiply rapidly if environmental conditions are right. They eat the food by breaking it down, which causes it to taste and smell awful. The microbes are dangerous in large quantities because their waste products are toxic. Preserving either kills or slows the growth of these microbes. Here, are some methods of preserving:

 

Drying
Drying is an ancient way of preserving foods. Dried food is hard on the outside, so microbes find it hard to penetrate. Drying does remove most of the vitamins, but can lead to a higher preference concentration.

 

Salting, Pickling & Smoking
These are the traditional ways used all over the world to preserve food. Meat covered in salt then hung to dry. This called curing. The salt draws a lot of the moisture out of the meat and also protects against microbes. Sugar used to preserve fruits. Thus, we have jam and sweet pickles. The sugar stops the microbes left after the preserve boiled from growing. Vinegar used to maintain vegetables. The vinegar retards microbe issue because it is so acidic and stops exposure to oxygen, which the microbes need to survive. Smoking involves hanging meat over wood fires and allowing the hot gas to preserve the meat. This also gives it a distinctive flavor. Most of the "smoked" products on the market today, however, have just had the "Smokey" flavors added to them.

 

Modern Methods
Various methods of food preservation, such as drying, smoking, pickling, curing and sugaring been used over the years to preserve food and prevent wastage. More recently, these procedures been replaced by other methods of preservation such as pasteurization, sterilization, irradiation, freezing, canning and the use of other chemical preservatives.

 

Freezing:
Microbes breed in hot environments. Freezing renders most of the microbes inactive. Refrigeration slows the growth of some microbes. Before food frozen, it had plunged into boiling water to drain off as many microbes as possible, so the food can stay longer.

 

Canning
Canning is a common way to preserve food. First it heated through to kill any microbes. Then it sealed in air tight cans usually lined with tin. Although some foods lose their nutrients, heating activates some (especially tinned tomatoes).

Never leave unused foods in cans as they can become contaminated with metals as food/metal oxides combine. This is not a problem when ignore the remaining contents into an air tight, non-metal container.

We should never buy dented cans or bulging cans because bacteria might be able to get in.

 

Irradiation:
This is a highly controversial use of preserving foods.

 

Pasteurization
This is the process of heating a liquid, particularly milk, in order to kill harmful bacteria without changing the rules, flavor, or nutritive value of the liquid. French chemist Louis Pasteur devised the system in 1865. Milk pasteurized by heating at a temperature of 63° C (145° F) for 30 minutes, rapidly cooling it, and then storing it at a temperature below 10° C (50° F).

 

Sterilization
The time and temperature required for the sterilization of foods influenced by several factors, including the microorganisms found on the food, the size of the container, the acidity or pH of the food, and the process of heating.

 

 

What are problems with processed foods?
Some of the various additives included in processed foods thought to have the ability to harm the body's structure and function and suggested related to the development of skin, pulmonary and psycho-behavioral conditions.

Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) currently investigated for their potential to damage genetic material and thus develop cancer. Sulfites were found to aggravate asthma (hypertext) in certain children and adults. Artificial colourings been noted to cause hypersensitivity reactions in hypersensitive persons promoting conditions such as ADHD (attention-deficit-hyperactivity disorder), asthma and skin conditions such as urticarial and atopic dermatitis. Therefore, avoiding foods that contain these and other chemical additives may significantly contribute to health.

 

Artificial Sweeteners
One of the most commonly used sweeteners is the controversial compound aspartame. Aspartame gains its case because animal studies have shown that it can lead to accumulation of formaldehyde after consumption, and one of the breakdown products of aspartame in the intestine is the toxic compound methanol. However, low levels of aspartame have not shown immediate symptoms in humans, so it presumed safe in food products. There is a problem with this assumption, though, because so many processed products contain aspartame, and therefore people who consume processed foods may be taking in relatively high levels of aspartame. Few reliable data been collected to look at the level of aspartame the average person consumes and how this section may affect the health, or the long-term effects in humans.

 

Sulfites
Sulfites are also a common preservative. Sulfites prohibited to be used in foods that supply the nutrient vitamin B1 because it can remove this vitamin. Furthermore, some people are sensitive to sulfites and respond with adverse reactions. The FDA banned the use of sulfites on fruits and vegetables in 1986 due to the reports of adverse reactions, and is still reviewing whether it should be banned from other uses. Sulfites been found to aggravate asthma in children and adults. Between five and ten percent of chronic asthmatics thought to be sulfite sensitive.

 

Pesticides
Organic foods offer a healthier alternative to conventionally grown foods, as they not grown with any of the synthetic chemical pesticides or fertilizers that suggested posing serious threats to one health. The Environmental Protection Agency considers a number of herbicides and fungicides to be potentially carcinogenic and therefore, able to cause genetic damage leading to the development of cancer and most pesticides known to cause some risk to humans. Examples of pesticides include organophosphates, organochlorines, thiocarbamates, and organ arsenic compounds.

In addition to their potential to cancer, pesticides thought to cause health threats to children, so the benefits of organic foods may be of paramount importance in safeguarding their health. Many children exposed to levels of pesticides in their food that exceed limits co nervous system which is why, they may be particularly harmful to children. In addition, some researchers believe that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

 

Trans-Fats
Trans-fatty acids are an example of what can happen to essential nutrients when a food processed. Also, called hydrogenated fats, these fatty acids, found in margarine, vegetable shortenings, crackers, cookies, snack foods and various other processed foods. Trans-fats produced by a chemical process in which hydrogen’s added to an unsaturated fatty acid. The food industry uses trans-fats to chemically prolong the shelf life of processed foods, such as cookies, chips, fast foods and margarine. This process changes a liquid fat to a soft solid form, like margarine, and thus increases the shelf-life for fats. In this process, however, the fatty acid molecule shifts structures to a structure that not found in the body; that is, the fats in the body occur in what called a "cis" 3-dimensional structure, and trans-fatty acids are the opposite of that, and are a "trans" structure. Chemically, they are different. They are monetarily inexpensive but harmful to long-term cardiovascular health.

The body notices this difference. Although we might be eating fat, and think that the fat will help one body's functioning, it rather is a separate structure than the one that the body needs and has a different response to these fats. Consuming trans-fats been shown to increase LDL cholesterol or bad cholesterol (the one associated with increased risk of heart disease) and lower HDL or good cholesterol, the "protective" cholesterol. So obvious is the promotion of high LDL cholesterol levels by trans-fats and the resultant association with increased risk for heart disease that the FDA been prompted to buy these trans-fats be labeled separately on foods, so consumers can see when they are available?Trans-fats have also been linked to certain cancers, including breast cancer, and labeling them will allow us to see how often they used in processed foods and let us ignore these foods.

In some cases, food processing accomplished in that it helps counteract the natural toxins in food before they consumed. A continuous diet of junk food will certainly have an impact on long term, risk of disease.

Foods such as pastured, grass fed meats, eggs and poultry, fresh organic vegetables and fruit, wild caught seafood, tropical oils, clean, raw dairy products and properly prepared nuts and grains support the development and maintenance of the muscles and organs.

Stick with these types of foods for the majority of one diet, and will go a long way toward avoiding the health problems associated with non-nutritive, processed junk foods.

Certain pesticides known neurotoxins, cause harm to the developing brain and nervous system which is why they may be particularly harmful to children. In addition, some researchers conclude that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

Above are all the disadvantages of processed food, it is advisable to take more whole food.

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Okra, also known as "lady finger" or "gumbo", is a highly nutritious green edible, pod vegetable. Botanically, this lasting flowering plant belongs to the mallow family. Okra (lady finger) has been well-accepted in diet arena due to its high alkalinity compound that helps the body to alkalinize in so many ways. Let us recall that alkaline foods are required to be part of one daily diet because over acidification of the body can lead to the underlying cause of various diseases, especially when the alkaline-acid ratio of one body drops to 3-1. Okra (lady finger) has no harmful effects to the body if reasonably eaten, fat-free, non-toxic, and non-habit forming.

Okra (lady finger) appears to have originated from the West Africa and well known for its enormous health benefits. The plant cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or "pods". Okra (lady finger) grows most fertile and well-drained soils which support the, soil ph because it grows in soils which slightly acidic to slightly alkaline. Okra (lady finger) can stand the heat of warm weather. The immature pod of okra (lady finger) plant considered the edible part with a size of 3-5 inches long. It takes about 45-60 days to produce ready-to-harvest fruits. Internally, the pods feature small, round, mucilaginous white colored, seeds arranged in vertical rows. The pods harvested while immature and eaten as a vegetable.

Best Way to Eat Okra (Lady Finger) the highly nutritious edible green is one portion of Okra (Lady Finger) accumulates 25 calories.

It is worth remembering, to limit the consumption per serving, any excess or too much of everything in proper diet can be deleterious also for health. Eat it fresh to achieve maximum benefits of vitamins and antioxidants.

Okra (Lady Finger) is much better eating half-cooked to retain nutrients and enzymes. A simple approach in preparing okra meal is by boiling into 10 minutes in water until it becomes tender and ready to serve. Some people also fancy okra with tomatoes. Some are adding okra in their fresh green salads. If some people do not like the sliminess of okra, they can stir-fry with citrus or vinegar. To preserve the nutrients present in Okra (Lady Finger), it should be cooked as little as possible with low heat or lightly steamed. One can even eat it raw.

Okra (Lady Finger) the highly nutritious edible green powder or pounded leaves periodically added to broths and soups as it contains sodium compound.

Okra (Lady Finger) Health Benefits and How It Alkalize the Body Many people lured with the superficial production of food without bothering to see if this can provide some benefits from their health. There are also health conscious people who opted to eat the food which is best for them, regardless of what it looks and tastes like.

Okra (Lady Finger) the highly nutritious edible green counteracts many illnesses as the result of too much acid food intake.

Considered as high alkaline food, okra is a storehouse of many vitamins such as Vitamin A, B6, B9, C, fiber and folic acid. Okra (Lady Finger) also has an excellent source of potassium, magnesium, and calcium. The high content in sodium helps to replenish the sodium deficiency. Another healthy properties of Okra (Lady Finger) are the high polysaccharide (complex carbohydrate made up of sugar molecules), that can be found in pods this point for the highly sticky solution with slimy appearance.

The Vitamin C of Okra (Lady Finger), as known for its powerful antioxidant can prevent the spread of asthma symptoms. Study shows, result of taking ½ cup of cooked okra (Lady Finger) with 13 mg of vitamin C by young children with asthma experience, show significant changes on them by reducing the wheezing or panting of an asthma attack. Likewise, Vitamin C can also increase the formation of capillaries.

The high soluble and insoluble fiber found in Okra (Lady Finger) aid stabilize blood sugar, binds cholesterol and bile acid responsible in carrying toxins by the filtering liver which we need to remove. The 50% soluble fiber of Okra (Lady Finger) can effectively reduce the risk of heart attack and the other 50% of the benefits of okra decreases the risk of any cancer. The fiber works to absorb water and improves the constipation for easy removal of waste from one body. It protects the intestinal tract with its fiber compound and feeds beneficial bacteria.

On the other hand, Okra (Lady Finger) is also essential vegetable for people feeling exhausted and suffering from depression as it is common for stimulating the nervous system.

Daily calories intake must include healthy foods in the presence of enough alkaline reserves, like Okra (Lady Finger), to maintain the correct balanced, chemistry of one body. It is necessary to know what nutrients, vitamins, and minerals one get from a certain food. Otherwise, one may suffer the consequences of not knowing which are beneficial to one well-being and which health claims of manufacturers from their foods and products are true and superficial.

 

Okra (Lady Finger) Health Benefits
As part of a well-balanced diet, Okra (Lady Finger) is a nutritious food choice as a vegetable. It provides a strong alternative to most of the vegetables usually served. The low calorie count of Okra (Lady Finger) makes it an obvious choice in weight management and other significant diets. Its rich fiber content also aids in digestion by aiding smooth peristalsis and eliminating constipation.

 

Okra (Lady Finger) and Fiber
Okra (Lady Finger) soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. Okra (Lady Finger) insoluble fiber which helps to keep the intestinal tract healthy, thus reduce the risk of some forms of cancer, especially colon cancer. Colon-Rectal Cancer is the third common form of cancer and the second cause of cancer-related death in the Western world. Okra (Lady Finger) superior fiber helps to prevent diabetes and constipation. Okra is a rich source of many nutrients, including vitamins A, B6, C, iron and calcium. Half cup of cooked Okras (Lady Fingers) has close to the recommended 10% levels of vitamin B6, and folic acid demand by the body. Okra (Lady Finger) also reported being beneficial to those suffering from diabetes as it helps to stabilize the blood sugar. Some people have claimed to cure their diabetes or their health significantly improved with the daily consumption of water that been soaked with Okra (Lady Finger).

Okra (Lady Finger) seeds contain a high amount of oil which is rich in unsaturated fats such as oleic acid which is a, healthy source of fat. Found also in olive oil, avocados, almonds and cashews, oleic acid helps to lower level of cholesterol and lower blood pressure in the body.

 

Okra (Lady Finger) and Glutathione
Okra (Lady Finger) also contains glutathione, a protein molecule that naturally produced in the body. Glutathione is a powerful antioxidant that helps the body against the harmful effects of germs and bacteria that cause cancers and other diseases. It helps to improve liver, heart and lung functions and boost the immune system. The levels of glutathione produced in the body decrease as a person ages.

Since Okra (Lady Finger) has so many health benefits and if one is aware of one well-being, one should start eating Okra (Lady Finger) regularly in one diet.

Okra (Lady Finger) Nutrition Facts and Calories Okra (Lady Finger) had surprisingly few calories only has approximately 20 calories per half cup serving and contains no saturated fats or cholesterol. Also, half cup of Okra (Lady Finger) contains 22 percent of the daily value for vitamin C and 40 percent for vitamin K. Okra (Lady Finger) had vitamin A, thiamin, riboflavin, niacin, and vitamin B6, foliate, vitamin E, pantothenic acid and choline. Okra (Lady Finger) contains manganese, magnesium and calcium with small amounts of copper, zinc potassium, phosphorus and iron. In addition, Okra (Lady Finger) is an excellent source of natural plant fiber, recommended in cholesterol controlling and weight reduction programs.

 

Okra (Lady Finger) and Vitamin A
Okra (Lady Finger) contains healthy amounts of vitamin A, and flavonoid antioxidants such as beta carotenes, xanthin and lutein. It is one of the green vegetable with highest levels of these antioxidants. These compounds have antioxidant properties and are ideal for vision. Vitamin A also required for maintaining healthy mucus membranes and skin. Consumption of common vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

 

Okra (Lady Finger) and Vitamin C
Okra (Lady Finger) had excellent source of anti-oxidant vitamin, vitamin-C; provides about 36% of daily recommended levels. Consumption of foods rich in vitamin-C helps body develop immunity against infectious agents, reduce episodes of cold and cough and protects the body from harmful free radicals. The high vitamin C content of Okra (Lady Finger) aids in protecting the body from infections and virus outbreaks. A bowl of chicken gumbo soup may be the best aid for someone with a cold.

 

Okra (Lady Finger) and Folate
Fresh Okras (Lady Fingers) are a significant source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during the preconception period helps reduce the incidence of neural tube defects in the offspring. Pregnant women or women considering conception should include Okra (Lady Finger) in their diet because of the folate content. Eat Folate rich food before conception decreases the potential for birth defects.

 

Okra (Lady Finger) and Bones
Okra (Lady Finger) high in vitamin K content, it is a co-factor aid in blood clotting enzymes and required for the strengthening of bones. The B-complex in okra aids in protecting the nervous system as well as improving the skin, hair and nails. Okras (Lady Fingers) are also excellent source of many valuable minerals such as iron, calcium, manganese and magnesium. One simply boils the Okra (Lady Finger) sliced in the middle until it is mushy and slimy. Add a few drops of lemon juice and let it chill. When one washes the hair, cover one’s head with the mixture. Rinse with warm water and will find that having more volume and bounce in one’s hair.

Okra (Lady Finger) and Controls Blood Sugar Probably the biggest health benefit of Okra (Lady Finger) is its ability to assist in the control of blood sugar levels. The fiber and mucilage, the substance that looks like thick glue, helps with this process by regulating the absorption rate in the intestinal tract. Okra (Lady Finger)'s high fiber content is also useful for lowering blood cholesterol. This makes it a heart healthy food.

Okra (Lady Finger) on Digestive System and Constipation The rich fiber and mucilaginous content in Okra (lady finger) pods helps smooth peristalsis of digested food particles and relieve constipation condition. Okra (Lady Finger) is an excellent source of beneficial bacteria called the probiotics in the colon. Probiotics helps in the biosynthesis of vitamin B. They also assist in proliferation just like the yoghurt. Probiotics is beneficial bacteria. They not only aid in the digestion of food and the release of nutrients, they also fight fungi and harmful bacteria. It contains a number of amino acids and aids in gastrointestinal health.

 

Side Effects of Okra (Lady Finger)
There are no side effects of Okra (Lady Finger) the highly nutritious edible green excess quantities may cause a problem if one is on a blood thinner. Always consult with the doctor. Since Okra (Lady Finger) contains high amounts of vitamin K, a known clotting factor, be safe, and checking is always the smartest move.

 

Okra (Lady Finger) Health Info
Okra (Lady Finger) is an extremely useful vegetable and affordable cure, as it is available almost round the year Okra (Lady Finger) the highly nutritious edible green help to stimulate sexual vigour and reduce excessive menstrual blood. Its sweet taste, cold potency, vata-pitta pacifier nature, strength promoting aphrodisiac qualities, it is an exceptionally useful to ladies close to menopause. It also found useful in leucorrhoea and dysuria. In general, most anti-diabetic herbs increase fertility diabetes is an anti-fertility disease.

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Tea prepared to use burdock leaves helps in treating indigestion, strengthening and toning the stomach, building the systems of young women, as well as treating genitourinary conditions, bladder pain, fluid retention and gout. It also helps in stimulating the eliminatory organs and treating glandular conditions, swollen glands, certain inflammatory conditions, inflammations, rheumatic conditions, liver conditions, hepatitis, jaundice, and liver problems.

Burdock tea helps in stimulating the secretion of bile. Tea prepared to use burdock leaves helps in clearing stubborn teenage acne if taken for three to four weeks.

Burdock root tea prepared in combination with dandelion root and burdock leaves found to be highly effective liver cleanser and stimulator. It helps treat respiratory tract conditions and other ailments like asthma, boils, certain cancers, eczema and fevers. It also helps neutralize and eliminate poisons from the system and aids in the treatment of sciatica, scurvy, and other skin diseases.

Tea from burdock leaves works well alone, combined with yellow dock and sarsaparilla for treating various skin conditions.

Burdock preparations use externally as a wash for abscesses, acne, all manner of swellings, boils, catarrh and hair growth. When burdock prepared in combine with blind nettle, it helps with treating scaly skin conditions, syphilis, and ulcers.

Externally, burdock leaves applied as a poultice for gouty swellings, old sores and ulcers, shrinking arteries and sinews, tumors, relieve bruises, as well as relieve inflamed surfaces in general.

 

Burdock Extract
Burdock has historically used to treat a wide range of ailments, including arthritis, diabetes, and hair loss.

Burdock is an ingredient in the standard purported cancer cure, Essiac®. Preliminary study has shown that burdock may have anti-cancer effects and increase quality of life in cancer patients.

 

Burdock Dosage for Adult
Dried root: steep 2 – 6 grams in 150 ml (2/3 of a cup) boiling water for 10 – 15 minutes then strain and drink 3 times a day; may soak a cloth in the liquid, once cooled, wrap the cloth around affected skin area or cut (known as a poultice), but do not use on open wounds.

Tincture (1:5): 2 – 8 mL 3 times per day; the tincture may applied to a cloth and wrapped around affected skin area or cut. Topical preparations of burdock used for skin problems (such as eczema) and wounds.

Burdock Possible Interactions There are no known scientific reports of interactions between burdock and conventional medications. However, we should talk to the doctor before taking burdock if we take any of the following:

Diuretics (water pills) — Burdock could produce the effect of these drugs stronger cause dehydrated. Medications for diabetes — Burdock might lower blood sugar, resulting in hypoglycemia (low blood sugar).

 

WARNING:
Interactions with Drugs Medication adjustments may be required. Burdock been associated with diuretic effects (increasing urine flow) in one human report, and in theory may cause excess fluid loss (dehydration) or electrolyte imbalances (for example, changes in potassium or sodium levels in the blood). These effects may be increased when burdock get together with diuretic drugs.

Burdock root interferes with iron absorption when taken internally. Because of its diuretic actions, burdock should not be taken during pregnancy or lactation. Burdock been shown to interact with hypoglycaemic drugs, anti-inflammatory medications and lithium treatment, when taken internally. Burdock root in large quantities may stimulate the uterus and therefore, should be used with caution during pregnancy. It recommended that pregnant and breastfeeding women to refrain from using burdock products because of its highly effective diuretic effect.

Also, in order to avoid affected by allergies and side effects of burdock root caused by interaction with other medicines or herbal remedies, talk to the health care practitioner or a specialist before starting any treatment involving burdock extracts or products.

Using this herb believed to be safe but we should avoid unwanted side effects of burdock root. Those include slow heart rate, dry mouth, extreme changes of sugar levels in blood and contamination.

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Burdock root in burdock root tea cleanses our blood reduces fat by regulating blood sugar levels in our body.

Burdock improves fat metabolism and acts as a diuretic. Active ingredients include inulin, polyphenolic acids, and non-hydroxy acids. Is an excellent herbal blood purifier that help in detoxifies the blood and lymphatic system. It is high in iron, can help to form blood during times of low hemoglobin. Burdock also considered a mild laxative. Burdock aids in the elimination of uric acid.

Burdock root can help to reduce cravings and hunger and thus assist in weight loss. The best way to use burdock root for weight loss is as a standard decoction: Pour about an ounce of dried burdock root in boiling water, gently simmer for 10 -20 minutes, allow to cooling and drink between meals.

Burdock root efficacy in clear bowel aperient, aid in bowel protecting stomach.

 

What are Burdock Root and How Can It Help with Weight Loss?

Burdock root eaten as a root vegetable and it can make a difference in our weight loss plan. Often eaten in Asian dishes, it not accepted everywhere. However, this vegetable or herb can make a difference in our weight loss.

 

What Burdock Root Can Do?

Burdock root is ideal for weight loss plan, can add a lot of benefits.

This is because of the fiber in burdock root that also fills us up and makes it so that we do not feel hungry as fast or as often. Finally, it reduces cravings and makes it easier to avoid the foods we should not be eating. This is because it has nutrients that help level out the blood sugar and keep it level.

Burdock Improves and speed up the fat metabolism also acts as a diuretic. This makes possible to lose extra weight while we are at rest. It used in most of the herbal supplements in the Market for Weight Loss. Active ingredients include inulin, polyphenolic acids, and non-hydroxy acids. It is an excellent herbal blood purifier that detoxifies the blood and lymphatic system. It is high in iron, and can help to form blood during times of low hemoglobin. Burdock also considered a mild laxative. Burdock aids in the elimination of uric acid. Burdock root can also help to reduce cravings and hunger and thus assist in weight loss.

 

Select Burdock Roots.

Burdock can have a sweet flavor however; if it gets too old then it becomes bitter. When Shopping for burdock roots make sure that are 1 inch or less in width and those that not bruised or cut.

Burdock is a powerful diuretic, and is safe to be taken internally, externally, or as food. However, it is necessary to make sure that the herb is pure. Some reports have indicated that burdock could have toxic properties, since cases of illness reported that involved burdock tea. However, further analysis showed that the adverse effects were the result of contaminated burdock root. Some belladonna, which contains atropine, had contaminated the burdock root. It is necessary to look at source and purity of burdock root before obtaining it.