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It is back to the future for ancient herbal treatments being re-examined by contemporary treatment for their legendary therapeutic properties. Turmeric is what imparts the characteristic vibrant yellow hue to curry and is an ancient spice highly prized as one of the most versatile of organic treatments.

This powerful antioxidant and anti-inflammatory has long been used in Chinese and Ayurvedic treatment to treat maladies ranging from digestive upsets to arthritis. Curcumin is the principal component in turmeric and has been the subject of numerous studies as a treatment for a broad range of diseases.

Cancer

Curcumin has potent antioxidant properties shown to reduce swelling and inflammation and is explored for its benefits in the treatment and prevention of a number of cancers, including colon, procondition and breast cancer.¹ Researchers are researchesing curcuminoids because inflammation is implicated in cancer.

Arthritis

Curcumin performs as well as traditional anti-inflammatory treatments for rheumatoid arthritis, osteoarthritis and post-operative inflammation; resulting in significant recoverment while producing no side effects.²

Liver illness

Turmeric has long been admit as true thated a organic liver detoxifier, and the latest research suggests curcumin may slow the progress of liver ailment. Researchers examined how a pinch of turmeric protected mice from inflammation in their bile channels from liver damage.³ These timely stage discoverings indicate that liver damage; jaundice and scarring were all diminished by curcumin.

Alzheimer’s illness

A growing body of evidence indicates that curcumin can play an very essential role in the treatment of Alzheimer’s illness (AD). Studies suggest that active components in turmeric boost the activity of the immune system in AD patients, which helps to clear the beta amyloid plaques, characteristic of this neurodegenerative illness.

Coronary heart illness

Curcumin, a potent antioxidant, has been shown to lower cholesterol, which builds up in plaques that damage blood vessels and can lead to heart attack or stroke.⁵ Turmeric is as well a good source of vitamin B6, which is necessary for controlling high homocysteine levels in the blood, which pose a significant risk for blood vessel damage, plaque build-up and heart illness. A food high in vitamin B6 is associated with a reduced risk of heart illness.

Diabetes

Studies have shown that the antioxidant and anti-inflammatory properties of curcumin may be an effective treatment for type2 diabetes. Scientists researching the effect of curcumin on diabetes establish curcumin to be a potential glucose-lowering agent and antioxidant with merit for type2 diabetes.

Cystic fibrosis

Cystic fibrosis (CF) is a life-threatening genetic illness. Scientists are researching the ability of curcumin to correct a mutation of a particular gene called CFTR and recover lung function in patients with Cystic Fibrosis. In a researches at Yale University School of treatment, curcumin was shown to correct cystic fibrosis defects and significantly cut deaths among mice with the illness. The discovery prompted the Cystic Fibrosis establishation to fund further studies with patients.

Turmeric is related to ginger and frequently advisable to recover digestion. In India, female use turmeric paste to remove excess body hair and as a home drug for sunburn.  From heartburn to sunburn peptic ulcers and gallstones, the home treatments for turmeric over the ages are too numerous to mention.

While scientists continue to explore the amazing health benefits of this ancient drug, include this golden spice in your food to recover your health and perk up your palate.

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We can measure the nutrient and toxin content of a food, and debate the health effects of each of its constituents until we’re out of breath. But in the end, we still won’t have a very exact prediction of the health effects of that food. The question we need to answer is this one: has this food sustained healthy traditional cultures?

I’m currently reading a great book edited by Drs. Hugh Trowell and Denis Burkitt, titled Western ailmalet: Their Emergence and Prevention. It’s a compilation of chapters describing the food and health of traditional populations around the world as they contemporaryize.

The book contains a chapter on Papua New Guinea highlanders. Here’s a description of their food: A food survey was undertaken involving 90 subjects, in which all food consumed by each individual was weighed over a period of seven consecutive days.

Sweet potato supplied over 90 percent of their total food intake, while non-tuberous vegetables accounted for less than 5 percent of the food consumed and the intake of meat was negligible… Extensive herds of pigs are maintained and, during exchange ceremonies, large amounts of pork are consumed.

They ate no salt. Their calories were almost entirely supplied by sweet potatoes, with occasional feasts on pork.

How was their health? Like many non-industrial societies, they had a high baby/child mortality rate, such that 43 percent of children died before growing old sufficient to marry. Surprisingly, protein deficiency was rare.

No obvious malnutrition was observed in this population, Even though iodine-deficiency cretinism happens in some highlands populations: Young adults were well built and physically fit and had normal levels of haemoglobin and serum albumin. Further, adult females showed no evidence of malnutrition in spite of the demands by repeated cycles of pregnancy and lactation.

On the basis of American standards (Society of Actuaries, 1959), both sexes were close to 100 percent standard weight in their twenties.

The Harvard Pack Test carried out on 152 consecutive subjects showd a high level of physical fitness which was maintained well into middle-age. Use of a bicycle ergometer gave an estimated maximum oxygen uptake of 45.2 ml per kilogram per minute and thus confirmed the high level of cardiopulmonary fitness in this group.

Body weight decreased with age, which is typical of many non-industrial cultures and reflects declining muscle mass but continued leanness.

There was no evidence of coronary heart illness or diabetes. Average blood pressure was on the high side, but did not increase with age. Investigators administered 100 gram glucose tolerance tests and only 3.8 percent of the population had glucose readings on top of 160 mg/dL, compared to 21 percent of Americans.

A researches of 7,512 Papuans from several regions with minimal European contact indicated a diabetes prevalence of 0.1 percent, a strikingly low rate. For comparison, in 2007, 10.7 percent of American adults had diabetes .

I’m not claiming it’s optimal to eat nothing but sweet potatoes. But this is the strongest evidence we’re going to come by that sweet potatoes can be eaten in quantity as part of a healthy food. However, I wish I knew more about the varieties this group ate. Sweet potatoes aren’t necessarily sweet. Caribbean ‘boniato’ sweet potatoes are dry, starchy and off-white. In the US, I prefer the yellow sweet potatoes to the orange variety of sweet potato labeled ‘yams’, because the former are starchier and less sweet. If I could get my hands on locally grown boniatos here, I’d eat those, but boniatos are decidedly tropical.

Instead, I eat potatoes, but I’m reluctant to recommaled them whole-heartedly because I don’t know sufficient about the traditional cultures that consumed them. I believe there are some low-CHD, low-obesity African populations that eat potatoes as part of a starch-based food, but I haven’t looked into it closely sufficient to make any broad conditionmalets. Potatoes have some nutritional benefits over sweet potatoes (higher protein content, better amino acid profile), but as well some disbenefits (lower fiber, lower in most micronutrients, toxic glycoalkaloids).

You can easialy grow sweet potatoes in your garden.

Amlica embillicus is the name of a small leafy tree, which has a lemony smell, and grows in the plains and low mountainous regions of the Indian subcontinent from Burma to Afghanistan.

Amla fruit is one of the richest known sources of Vitamin C. It contains 30 times the amount found in oranges, which makes it good to consume when you have throat and respiratory tract infections. Amla fruit is sharp, diuretic, laxative, antipyretic, tonic, trichogeneous and much more. Buy amla fresh to make use of its juice as tonic, diuretic and anti-bilious remedy. It is also helpful in relieving burning sensation, excessive thirst, dyspepsia and other complaints of the digestive system.

Traditionally, healers have used the ambla dried fruit to help overcome a wide range of problems like: indigestion, fever, liver problems,  anaemia, stress, hay fever, arthritis, cataracts.

Amla is proving a useful tool in the fight against cancer. A study done in Japan by scientists at the Faculty of Pharmaceutical Sciences at Nagasaki University discovered through preliminary research that amla fruit extracts prevent the growth of cancerous cells. The cells that reacted best to the amla fruit extracts were the cells of the stomach, skin and womb. Along with these results and the powerful combination of antioxidant chemicals found in amla fruit, it is no wonder that this fruit is playing an important role in the fight against cancer.

Ambla fruit chemicals have powerful antioxidants, which help protect you from harmful free radicals that can increase the risk of a wide range of serious diseases including cancer.

Amla is also the best carminative and stomachic. It is used in Ayurveda as a heart tonic, aphrodisiac, antipyretic, anti-diabetic, cerebral and gastrointestinal toner. It raises the total protein level and helps maintaining body weight due to its richness in nutrients.

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In fight of age as a general rule is  keeping  your sugar and salt intake down and decrease your calorie and saturated fat intake and increase your intake of all  natural vitamins from fresh fruits and vegetables, oily fish, and wholegrain.

In addition, the following foods are known for their ant-aging proprties and you should include them regularly in your diet:

Avocado

Avocado is rich natural source of vitamin E which is a well-known antioxidant that keeps skin healthy and prevents its aging. It is also rich in potassium which prevents fluid retention and high blood pressure. It contains large amounts of the all natural healthy mono-saturated fats which help to reduce the levels of the bad type of cholesterol in the body.

Berries

All berries including strawberries, blueberries, and blackberries, and raspberries are full of natural  fiber, vitamins, minerals, and antioxidants (proanthocyanidins) which help to prevent cancer and heart diseases and postpone aging.

Cruciferous vegetables

The curciferous vegetables such as cabbage, cauliflower, and broccoli contain a powerful antioxidant called (indole-3-carbinol) which helps to break down estrogens in the body and this protects against breast cancer, ovarian cancer and other estrogen-sensitive cancers. Additionally, broccoli contain other constituents all natural which protect against cancers and heart diseases.

Tomatoes

Generally, tomatoes protect against some types of cancers, macular degeneration and cataract and help to maintain mental function during aging.

Tomatoes contain lycopene, one of the carotenoid family winch is two times more powerful than beta carotene. Recent studies show that lycopene decrease the risk of prostate cancer in addition to some other cancers as breast, lung and colon cancers.

Tomatoes also contain the anti-oxidant glutathione which boosts the immune function.

It should be noted that tomatoes are better eaten cooked, because heat makes the anti-oxidants present in tomatoes more ready to the body.

Garlic

Garlic is one the oldest known natural source of vitamins and it is packed with a large number of antioxidants. These antioxidants are establish to decrease the risk of heart disease, many cancers and the effects of aging. Garlic is establish to boost the immune system and protect against many infectious diseases.

Tea

Tea is probably one of the most commonly consumed beverages in the world. It helps to protect against heart diseases, cancers, heart stroke and other diseases because of content all natural vitamins. It was thought that green tea contains more amounts of antioxidants than black tea, but recent studies have shown that both are equally beneficial.

Spinach

It has been establish that spinach protect against many diseases including cancers and heart disease. Spinach is specially useful in preventing macular degeneration and vision loss with age. This is attributed to its contents of lutein a powerful antioxidant found in spinach and is the main pigment in the macula.

Carrots

Carrots is ecsellent source of natural vitamin A as they loaded with a large amount of beta carotene which is a powerful antioxidant that has been establish to have a protective role against many cancers as lung, breast , bladder and esophageal cancers and other diseases as heart diseases.

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In supermarkets, Vegetables and fruits always seems to look fresh, ripe and tasty. But is it safe from chemical poisons?

Growing fruit and vegetables many farm use pestisides, weedicides and fungicides.

In recent analysis, all vegetables are safe except for some leafy vegetables such as chinese spinach and red chillies and fruit types such as tomato, cucumber, brinjal, bitter gourd and young corn.  Some fruits’ and vegetables’ thick skins do protect the edible part from chemicals.

Bean and squash samples, as well as root type vegetables like carrot, potato, onion , ginger and ground nuts were within safe limits.

• One way is to go organic for vegetables known to be grown using lots of agro chemicals, while buying conventionally grown produce for those which are not.

• Wash and soak your vegetables thorougly using clean water. Another effective way to wash fruit and vegetables is to fill a basin with clean water and to dip the fruit in the basin and swish it around in the water. This is particularly effective for grapes and other foods which have a lot of surface area that would be harder to wash thoroughly in a colander.

• Wash it using organic lemon and some vinegar that can neutralize most pesticides.

• The little stickers on fruit are made of edible paper; however, it is best to remove them before washing. Otherwise, the part underneath the sticker will not be cleaned.
• The skins of fruits and vegetables hold most of the pesticides and create a protective layer that prevents bacteria from entering the food product. Remove outer leaves and peel your fruits and vegetables before eating them to be sure you are not ingesting harmful bacteria and pesticides.

Peaches, apples, and sweet bell peppers were the three most pesticide-laden crops tested, while frozen sweet corn, avocado, and onion were least contaminated.

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Studies reported that one medium potato (5.3 oz) with the skin contains 45 percent of the daily value for vitamin C.
It also includes as much or more potassium (620 mg) than either bananas, spinach, or broccoli, 10 percent of the daily requirement of B6, and trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron, and zinc.
In addition to vitamins and minerals, potatoes also contain an assortment of phytochemicals with antioxidant potential, most notably carotenoids and anthocyanins.

Anthocyanins are found in the greatest amounts in purple and red potatoes while carotenoids are found largely in yellow and red potatoes; although, small quantities are also found in white potatoes.

Scientists examined total antioxidant in more than 100 different foods, including fruits, vegetables, nuts, dried fruits, spices, cereals, and other foods.

Out of the 42 vegetables that were tested, beans and artichokes ranked highest in total antioxidant capacity. Russet potatoes ranked fifth, coming in ahead of vegetables that are more commonly known for their antioxidant potential, such as broccoli, cabbage, and tomatoes.

The scientists have developed specific research programs to study the antioxidant content of different varieties of potatoes with the ultimate goal of developing new potato varieties that maximize antioxidant potential.

They have examined nearly 100 different selections and varieties of potatoes for antioxidant content and free radical scavenging capacity.

Their research indicates that pigmented potatoes contain a variety of substances with antioxidant potential.

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Arabs of the 17th century applied dried, oil-soaked oranges to discourage graying of hair, and indigestion (the peel was made into a tonic).
Grapefruit and its varieties, such as pomelo, are reported to improve circulation and prevent breast cancer.
Among common foods considered both nourishment and remedy are papaya to excess stomach acidity); honey used for inhibition of bacterial infection, ulcers, and acne and promotion of healing; tuna, salmon, and other fatty fish -for rheumatoid arthritis and other inflammation.
Cranberry helps for treatment urinary tract infection; garlic – for high blood pressure, high cholesterol level; cancer, and infection.
Brazil nuts is good aid for asthma relief; fava beans – for Parkinson’s disease; yogurt- for yeast infections.
Rice traditionally is prescribed for diarrhea cure. Broccoli used when colon cancer.
Watercress is used for lung cancer and smoking-related diseases; bran- for constipation.
Features of savoy cabbage lower risk of cancer.
Apricots consumption help for low libido; and milk for insomnia and anxiety.

Hundreds of foods are believed to help counteract the symptoms and processes of hundreds of ailments.
Food therapy also includes a multitude of diets and dietary restrictions or specifications according to individual need. One of the best-known diseases that require a highly specified diet is diabetes.

Food therapy complements herbal therapy, the use of vitamins and mineral supplements, and bodywork.

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Vitamin A has several forms that are used for vital functions. Provitamin A, betacarotene, performs antioxidant functions that none of the other forms of vitamin A can achieve. In addition to its vital antioxidant functions, beta-carotene can be split apart into retinal and converted to all other forms

of preformed vitamin A.

Beta-carotene is one of the most powerful antioxidants in food. Antioxidants neutralize free radicals to reduce the risk of macular degeneration, cancer, heart disease, and stroke. Some of the beta-carotene in foods and supplements can be converted into the retinal form of vitamin A. About 10 percent of the carotenoids (beta-carotene is one of the carotenoids) in plant foods can be converted into retinal.

The remaining carotenoids may be used as antioxidants.

The other forms of vitamin A do not exhibit antioxidant activity. The forms of vitamin A found in meat (retinyl esters), dairy products, and eggs do not possess antioxidant activity. Vitamin A supplements made without beta-carotene or other sources of antioxidants also do not possess antioxidant activity. Many supplements are made with retinyl palmitate and retinyl acetate; these forms of vitamin A are not antioxidants.

Beta-carotene is plentiful in yellow and orange vegetables and fruit. Green vegetables also are rich in beta-carotene; the colorful pigments are masked by the green chlorophyll. Some of the other carotenoids that can be converted into retinal include alpha-carotene and beta- cryptoxanthin. Some carotenoids that cannot be converted into retinal are lycopene (from tomatoes) and lutein. All carotenoids have antioxidant activity.

To get the maximum health benefit you should eat antioxidant rich foods every single day. The best way of getting enough of all nutrients your body needs is to always eat a wide variety of healthy foods.

The way you prepare your foods also has a great impact on their antioxidants. Most foods lose some of their antioxidant power when you process them, except tomatoes. Tomato antioxidant capacity is enhanced when you cook them. But in general it is better to consume fresh foods instead of cooked or frozen ones, which is certainly easy with fruit.

Many foods contain antioxidant properties, but a few give you the most disease-fighting bang for your bite.

Some of the best antioxidant all-stars include: berries, walnuts, pomegranate juice and grape juice, sweet potatoes, unsweetened baking chocolate.

You need about 4 to 5 cups of fresh fruits and vegetables on a daily basis to offer the most protection for our systems.

By all means eat those salads on a daily basis, add walnuts, blueberries, strawberries, grapes of all colors, bananas, apple slices, dried cranberries, dried raisins, just to name few of the many ingredients to change and improve our diets with just eating a salad.

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Honey could also contain carcinogens that bees have inadvertently picked up from flowers sprayed with pesticides, or traces of penicillin and sulfite, which could pose a threat to susceptible individuals.
Honey should never be fed to infants under one year of age, as it contains spores of Clostridium botulinum, the organism that causes botulism; while adults and older children have stomach acid that can kill the bacterium, infants do not, leaving them susceptible to sickness or even death.
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