RICE

Cancer prevention and diet

Whole grains (such as brown rice) contain high amounts of insoluble fiber -the type of fiber some scientists believe may help protect against a variety of cancers. In an analysis of the data from many studies, people who eat relatively high amounts of whole grains were reported to have low risks of lymphomas and cancers of the pancreas, stomach, colon , rectum, breast uterus, mouth, throat, liver, and thyroid.

Consuming a diet high in insoluble fiber is best achieved by switching from refined grains to whole grains (for example, switching from white rice to brown rice).

In the debate over whether dietary fat increases breast cancer risks, only one fact is indisputable: women in countries that consume high amounts of meat and dairy fat have a high risk of breast cancer, while women in countries that mostly consume rice, soy , vegetables , and fish (instead of dairy fat and meat) have a low risk of breast cancer. As a result, many doctors recommend a modified Asian diet to women wishing to lower their risk of breast cancer, even though they know the protective effect of such a diet might be for reasons unrelated to dietary fat intake.

Constipation

Fiber, particularly insoluble fiber, is linked with prevention of chronic constipation. Insoluble fiber from food acts like a sponge. Adding water to the "sponge" makes it soft and easy to push through the gastrointestinal tract. Insoluble fiber comes mostly from vegetables, beans , brown rice, whole wheat , rye , and other whole grains. Switching from refined grains to whole grains (e.g., from white rice to brown rice) often helps relieve constipation. It is important to drink lots of fluid along with the fiber-at least 16 ounces (480 ml) of water per serving of fiber. Otherwise, a "dry sponge" is now in the system, which can worsen the constipation.

The Value Of Whole Grain (brown rice)

Whole grains protect against diabetes

Eating whole grain products helps keep the body's sugar control system on track. In both the Nurses' Health Study and the Health Professionals Follow-up Study, participants who ate the most cereal fiber from grains (about 7.5 grams per day, the equivalent of a bowl of oatmeal and two pieces of whole-wheat bread) were 30 percent less likely to develop type 2 diabetes than those who ate the least grain fiber (less than 2.5 grams per day). The combination of low cereal fiber and high glycemic load more than doubled the risk of developing diabetes. In these studies, eating cold breakfast cereal seemed to have a protective effect on the development of diabetes, while cola beverages, white bread, white rice, French fries, and cooked potatoes were all associated with increased risk of diabetes.

intact grains mean less heart disease

In 1999, studies published in the Journal of the American Medical Association and the American Journal of Clinical Nutrition reported that women in the Nurses' Health Study who ate the most intact grain foods, an average of 2.5 servings a day, were 30 percent less likely to develop heart disease than women eating the fewest, about 1 serving a week. Most of the whole grain came from whole-grain breakfast cereals, brown rice, and whole-grain bread. We estimated that eating a bowl of cold breakfast cereal that supplies about 5 grams of fiber cuts the chances of heart disease by about one-third. The protective effect was larger in overweight women than it was in lean women. These benefits have also been seen consistently in other prospective epidemiologic studies of heart disease.

Intact grains improve GI health

Constipation is the number one gastrointestinal complaint in the United States. It accounts for more than two million physician visits a year, and we spend $725 million a year on over-the-counter laxatives. By keeping the stool soft and bulky, the fiber in intact grains helps prevent this troubling problem. Two other common GI problems are diverticulosis, the development of tiny, easily irritated pouches inside the colon, and diverticulitis, the often-painful inflammation of these pouches. Fiber from cereals, as well as from fruits and vegetables, adds bulk to the stool and softens it. Together, these actions decrease pressure inside the intestinal tract and help prevent diverticular disease.

Intact grains may keep cancer at bay

A recent overview of forty case-control studies that looked at twenty types of cancer found that whole-grain consumption reduces the chances of developing mouth, stomach, colon, gallbladder, and ovarian cancer. Fiber probably isn't the reason for the lowered risk of colon cancer, since in recent analyses from the Nurses' Health Study and the Health Professionals Follow-up Study, men and women with the highest fiber intake did not have lower risks of colon cancer. Other components of whole grains, things like folic acid or phytoestrogens, also don't seem to account for the entire effect, suggesting that the entire whole-grain package is needed.

CARROT

Carrot: Carrot juice is an excellent source of beta-carotene, potassium, trace minerals, and anticancer nutrients including phthalide and glutathione (antioxidants). Yellowish coloration of the skin may occur when large amounts are consumed. This coloration is harmless, and will fade when consumption is reduced.

Carrots are only grown in the Philippines at high elevation, and grow well on Mt. Banahaw. Among the many health benefits of carrots would include: useful for toxemia, constipation, asthma, poor complexion, poor teeth, insomnia, high blood pressure, inflamed kidneys and bladder, colitis, and catarrh. They can improve the appearance of hair and nails, help improve eyesight, correct dropsy, end painful urination, increase menstrual flow, and help to keep the skin healthy. The juice of carrots is said to be a great colon cleanser, and cancer preventer.

Carrot - The Wonderful Food

link: The wonderful Food

The carrot (gajar) is a popular vegetable eaten all over the world. It is a powerful cleansing food. Green carrot leaves are highly nutritive and rich in protein, minerals and vitamins.

Food value

Nutritionally the carrot is an extremely rich source of vitamin A. the word carotene, which is a form of pro-vitamin, has been derived from this vegetable. Carotene is converted into vitamin A by the liver and it is also stored in the organs.

The carrot is also rich in other food ingredients. An analysis of the carrot shows it to consist of moisture 86.0%, protein 0.9%, fat 0.2%, minerals 1.1%, fibre 1.2%, and carbohydrates 10.6% per 100 gms. of edible portion. Its mineral and vitamin contents are calcium 80 mg%, phosphorus 530 mg%, iron 2.2 mg%, riboflavin 0.02mg %, niacin 0.6 mg% and vitamin C 3 mg% per 100 gms. Its calorific value is 48

Carrots are also rich in sodium, sulphur and chlorine and they contain traces of iodine. The mineral content in carrots lies very close to it's skin. Hence, carrots should not be peeled or scraped .

Medicinal virtues

The carrot is rich in alkaline elements, which purify and revitalize the blood. It nourishes the entire system and helps in the maintenance of the acid alkaline balance in the body.

The juice of the carrot is known as Miracle Juice. It makes a fine health giving drink for children and adults alike. It strengthens the eyes and keeps the mucous membranes of all cavities of the body in a healthy condition. It is beneficial in the treatment of dry and rough skin.

Tooth decay

Chewing a carrot immediately after eating kills all harmful germs in the mouth. It also cleans the teeth, removes the food particles lodged in the crevices and prevents bleeding of the gums and tooth decay.

Digestive disorders

Chewing of carrots increases saliva production and quickens digestion by supplying the necessary enzymes, minerals and vitamins. Regular intake of carrot prevents the formation of gastric ulcers and other digestive disorders. Its juice is an effective food remedy for ailments like intestinal colic, colitis, appendicitis, peptic ulcers and dyspepsia.

Constipation

Carrot juice, combined with spinach juice and a little limejuice, is very effective in the treatment of constipation. Spinach juice cleanses the bowels. This effect cannot be expected soon after taking the juice. But within two months, the bowel starts emptying regularly. About 50 ml of spinach juice should be added to250 ml of carrot juice in this combination.

Diarrhea

A soup prepared from carrots has been found an effective natural remedy for diarrhea. It supplies fluid to combat dehydration and replenishes sodium, potassium phosphorus, calcium, sulphur and magnesium. It is a good source of pectin and coats the intestines to allay inflammation.

It checks the growth of harmful bacteria and prevents vomiting it is especially useful for children. Half a kilo of carrots may be cooked in 150ml of water, until soft. The pulp should be strained and boiled, and water should be added to make a litre. Three quarter tablespoon of salt may be added and a small amount of the soup should be given to the patient every half an hour. Improvement is usually noticeable in 24 hours.

Thread worms

Carrots are valuable in the elimination of threadworms from children, as they are offensive to all parasites. A small cup of grated carrot eaten every morning, with no other food added to the meal, can clear off these worms quickly.

Kidney and bladder weakness

Carrot top juice is one of the finest strengthening agents for the kidneys and bladder. A handful of fresh carrot tops should be well covered with hot water and allowed to stand. A glass of this water should be drunk before meals, three times daily.

Infections

Raw carrot juice is a natural solvent for ulcerous and cancerous conditions. It is resistant to infections and does most efficient work in conjunction with the adrenal glands. It helps to prevent infections of the eyes, throat, tonsils and sinuses and of the respiratory organs in general.

Sexual weakness

Middle-aged people with sexual weakness improve with carrot and a half boiled egg ,, dipped in a tablespoon of honey, once daily for a month or two. This recipe increases sexual stamina by exerting a greater influence on the maturity of sperms and it thickens the semen. It is for this reason that carrot halva, prepared in accordance with Unani specifications, and is considered a very effective tonic to improve sexual strength and to cure sterility in males.

Gynecological problems

Carrot seeds are stimulating, diuretic and a nerve tonic. A teaspoon of seeds boiled in a glassful of cow's milk for 10 minutes is drunk daily as a very effective medicine to cure leucorrhoea, scanty menstruation, deficiency of breast milk, chest pain due to constant breast feeding and menopausal tension.

The endocrine glands, especially the adrenals and gonads, require food elements found in raw carrot juice. Sterility is sometimes overcome by its use. One cause of sterility has been traced to the continuous intake of food in which atoms and enzymes are destroyed by pasteurizing

Natural birth control

It is believed that chewing dry carrot seeds can prevent pregnancy. The rural population of Rajasthan in India through generations has practiced this simple birth control method. According to a newspaper report a team of zoologists from the University of Rajasthan got curious and investigated this practice of the rural folk. They found that chewing carrot seeds indeed prevents pregnancy. Their experiment suggests that an extract of carrot seeds taken for a few days after intercourse, inhibits implantation of the fertilised egg in the uterus, thereby preventing pregnancy.

Carrots can be eaten raw in salads, or boiled, or cooked they can also be used in the form of soup and juice. They are most helpful when they are eaten raw, as in cooking a large amount of important minerals are lost. Carrots form a very important ingredient in a raw salad.

Eating carrot seeds should be avoided during the early part of pregnancy because it increases the toxicity of uterine walls and may cause abortion.

RADISH

link: RADISH origine and Properties

Latin: Raphanus sativus

Origin:

Radish is an annual or biennial plant Raphanus sativus L., in the family Cruciferae, that is grown for its large, succulent root. The common radish is probably of Oriental origin. They are usually eaten raw and the young tops are sometimes shredded and added to salads.

The edible part of the root (the name radish comes from the Latin radix, meaning root), together with some of the seedling stem, forms a structure varying in shape, among varieties, from spherical, through oblong, to long cylindrical or tapered. The outside color of the root varies from white, through pink, to red, purple, and black. The most common radish is the oval, red-skinned variety, about the size of a cherry tomato. Daikon, a long, white, cylindrical variety that may weigh 450 g or more, is used primarily in Indian and Japanese cooking.

The plant grows to about 0.5 m by 0.2 m at a fast rate. It is in flower from June to August, and the seeds ripen from July to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by bees and flies. The plant can grow in semi-shade (light woodland) or no shade. It requires moist soil.

Generally, flower stalks form the first season, bearing white or lilac-veined flowers. The seeds are borne in a pod called a silicle. The root is best harvested before the plant flowers. Radishes are available all year long, and are at their peak from June through September.

The small, quick-growing spring varieties have a mild, crisp, moderately firm flesh and are quite perishable. The summer crops do not store well and should be used as soon as possible after harvesting. The winter varieties (including the Japanese forms) have much larger roots and often a milder flavor. These store well and can be either harvested in early winter for storage or be harvested as required through the winter.

The radish seeds are used for medicinal purposes in China. See Herbs, Herbs for Removing Food Stagnation, Radish Seed

Properties: Pungent and sweet in flavor, cool in nature (the cooked radish tends to be sweeet in flavor, mild in nature), it is related to the channels of the lung, spleen and stomach.

Functions: clears away heat, produces body fluids, cools the blood, stops bleeding, keeps the adverse qi flowing downward, regulates the middle jiao, removes food stagnation, dissolves phlegm, promotes urination.

Applications: Radish is used to treat food stagnation, turgor (tension in living cells), aphonia (loss of voice) caused by cough due to accumulation of phlegm, nose-bleeding, diabetes, dysentery, dizziness and headache.

Dosage and Administration: To be eaten raw, stir-fried, cooked, or made into medicated diet. It can also be decocted or pounded to get its juice for drinking, or applied to the affected part when used externally.

Wash and trim radishes just before using, being careful to remove any sand, and soak them in ice water for an hour or two to increase their crispness. Use sliced raw red radishes in salads, or braise sliced daikon in a little sesame oil and serve hot.

Radishes can be found in the produce section of most health food stores and supermarkets; daikon is found in specialty markets. They can be found both trimmed and with their greens still attached. Buy firm, compact radishes (softer ones indicate a pithy interior). If the leaves are still attached, they should be fresh and bright green. Discard the leaves, place radish roots in a plastic bag and store in the refrigerator for up to a week.

Cautions on Use: Patients manifesting symptoms of insufficiency of the spleen-yang should not eat it.

The Japanese radishes have higher concentrations of glucosinolate, a substance that acts against the thyroid gland. It is probably best to remove the skin.

The use of radish root is not recommended if the stomach or intestines are inflamed.

Reference Materials: Toxic or Side Effects: Modern Researches:

Radish contains glucose, sucrose, fructose, various kinds of amino acid, coumaric acid, caffeic acid, ferulic acid, phenylpyruvic acid, gentisinic acid, hydroxhenzoic acid, vitamin C, methylmercaptan, raphanusin and so on. It is low in calories and high in bulk.

Radishes have long been grown as a food crop, but they also have various medicinal actions. The roots stimulate the appetite and digestion, having a tonic and laxative effect upon the intestines and indirectly stimulating the flow of bile. Consuming radish generally results in improved digestion, but some people are sensitive to its acridity and robust action.

The plant is used in the treatment of intestinal parasites, though the part of the plant used is not specified. The leaves, seeds and old roots are used in the treatment of asthma and other chest complaints. The juice of the fresh leaves is diuretic and laxative.

The seed is carminative (expelling gas from the alimentary canal so as to relieve colic or griping), diuretic, expectorant, laxative and stomachic. It is taken internally in the treatment of indigestion, abdominal bloating, wind, acid regurgitation, diarrhoea and bronchitis.

The root is antiscorbutic (counteracting scurvy), antispasmodic, astringent, cholagogue, digestive and diuretic. It is crushed and used as a poultice for burns, bruises and smelly feet. Radishes are also an excellent food remedy for stone, gravel and scorbutic conditions.

The plant contains raphanin, which is antibacterial and antifungal. It inhibits the growth of Staphylococcuc aureus, E. coli, streptococci, pneumococci, etc. The plant also shows anti-tumour activity.

Radish

link: Radish

Botanical: Raphanus sativus

Family: N.O. Cruciferae

Parts Used: Root, seed-pods.

Habitat: Europe, especially Britain, and temperate Asia. A native of China, Cochin-China and Japan.

Description

The name of this familiar garden plant is suggested by its colour, being derived from the Saxon, rude, rudo, or reod (ruddy), or from the Sanskrit rudhira, meaning blood. The genus is distinguished by its elongated pod, which has no longitudinal partition when ripe, but contains several seeds separated by a pithy substance filling the pod. The actual plant is unknown in a wild state, but is supposed to have come from Southern Asia, and may be descended from the wild Raphanus raphanistrum of the Mediterranean shores, the long roots developing seeds sown in a loose soil, and the turniprooted kinds in a stiff soil. In the days of the Pharaohs, the Radish was extensively cultivated in Egypt, but apparently it did not reach Britain until A.D. 1548. Gerard mentions four varieties as being recognized in 1597. The leaves are rough and partly divided into segments, the outer one being larger and broader than the rest. The flower stem grows to about 3 feet in height, bearing medium-sized flowers that vary in colour from white to pale violet, with stronglymarked, dark veins. Structurally, it resembles the turnip, as the swollen, fleshy portion is really a stem which gradually passes downwards into the real root. Many kinds are named, the best known being (1) turnip-rooted, both red and white, including the white and black Spanish kinds; (2) oliveshaped, including the white, scarlet, and French breakfast forms; (3) the long, tapering varieties, like Long Red and Lady's Finger. The flesh is white, crisp, and tender, not specially nourishing, but valued as an antiscorbutic because of its quantity of nitrous juice. When too large for eating raw, they can be steamed for half an hour and served like asparagus. They should be well washed, but never peeled except when preparing the juice for medicinal purposes; in dry weather the bed should be watered the day before they are pulled. The young, green, seed-pods may be used for pickling, alone or with other vegetables, and are considered a fair substitute for capers.

>b>Constituents:Phenyl-ethyl isothiocyanite, a pungent, volatile oil, and an amylclytic enzyme.

Medicinal Action and Uses

Radishes are an excellent food remedy for stone, gravel and scorbutic conditions. The juice has been used in the treatment of cholelithiasis as an aid in preventing the formation of biliary calculi. The expressed juice of white or black Spanish radishes is given in increasing doses of from 1/2 to 2 cupfuls daily. The 2 cupfuls are continued for two or three weeks. then the dose is decreased until 1/2 cupful is taken three times a week for three or four more weeks. The treatment may be repeated by taking 1 cupful at the beginning, then 1/2 daily, and later, 1/2 every second day. The colouring matter is recommended as a sensitive indicator in alkalimetry.

Other Species

R. Raphanistrum (Wild Radish, or Jointedpodded Charlock). It was stated by Linnaeus that in wet seasons this abounds as a weed among barley, in Sweden, and being ground with the corn, it is eaten in barley bread, causing violent convulsive complaints, or an epidemic, spasmodic disease. Other authorities say that it is harmless, liked by domestic animals and bees. It is bristly, and has rather large, straw-coloured flowers.

R. Sibiricus, or Siberian Radish, has cylindrical pods.

R. caudatus, the Java, or Rat's Tail Radish, a native of Final, furnishes long, edible pods, purple or violet in colour. They should be used half-grown. The root of this species is not used.

R. maritimus is an indigenous, seaside variety.

R. Erucoides, of Italy, has pods with a beak of their own length, and a simple, biennial root, scarcely thicker than the stem.

R. Tenellus, another native of Siberia, flowers in Britain in June and July, having awl-shaped, jointed, two-celled, smooth pods.