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Alfalfa

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Botanical Name : Medicago sativa
Family:Fabaceae
Genus: Medicago
Species:M. sativa
Kingdom: Plantae
Order:Fabales

Synonyms:  Purple Medicle. Cultivated Lucern.

Common Names :Alfalfa, Medicago sativa, Lucerne

Habitat :Alfalfa is native to western Asia and the eastern Mediterranean region

Description:
Alfalfa is a perennial flowering plant in the pea family Fabaceae cultivated as an important forage crop in many countries around the world. The Spanish-Arabic (according to wiktionary and the DRAE) name alfalfa is widely used, particularly in North America and Australia. But in the UK, South Africa and New Zealand, the more commonly used name is lucerne. It superficially resembles clover, with clusters of small purple flowers followed by fruits spiralled in 2 to 3 turns containing 10-20 seeds. Alfalfa is native to a warmer temperate climate such as that of Iran (where it is thought to have originated). It has been cultivated as livestock fodder since at least the era of the ancient Greeks and Romans.
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 Alfalfa sprouts have become a popular food. Alfalfa herbal supplements primarily use the dried leaves of the plant. The heat-treated seeds of the plant have also been used.Alfalfa has been used in connection with the high cholesterol, menopause and poor appetite.

Sunshine, regular watering are the necessary conditions for the growth of this 1 to 3 feet tall herb which is not picky about the soil and is cultivated in many parts of the world..

First discovered by the Arabs, who dubbed this valuable plant the “father of all foods”, the leaves of the alfalfa plant are rich in minerals including calcium, magnesium, potassium, and carotene to support the heart and normal cellular division. English herbalist John Gerard recommended alfalfa for upset stomachs. Noted biologist and author Frank Bouer discovered that the leaves of this remarkable legume contain eight essential amino acids. Alfalfa is suggested to be a good cleanser and a natural diuretic. This versatile herb is also a folk remedy for joint stress, and is reputed to be an excellent appetite stimulant and overall tonic. Unfortunately, most westerners regard alfalfa as cattle fodder and therefore rarely take advantage of the beneficial properties of this common plant.

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Many years ago, traditional Chinese physicians used young alfalfa leaves to treat disorders of the digestive tract. Similarly, the Ayurvedic physicians of India prescribed the leaves and flowering tops for poor digestion. Alfalfa was also considered therapeutic for water retention and arthritis. North American Indians recommended alfalfa to treat jaundice and to encourage blood clotting.

Although conspicuously absent from many classic textbooks on herbal medicine, alfalfa did find a home in the texts of the Eclectic physicians (19th-century physicians in the United States who used herbal therapies) as a tonic for indigestion, dyspepsia, anemia, loss of appetite, and poor assimilation of nutrients. These physicians also recommended the alfalfa plant to stimulate lactation in nursing mothers, and the seeds were made into a poultice for the treatment of boils and insect bites.

Religious importance:
It is believed that if this herb is kept in a container and placed outside home it prevents the house from poverty and hunger. Scattering the ashes of burned alfalfa protects property.

Active constituents:
While the medicinal benefits of alfalfa are poorly understood, the constituents in alfalfa have been extensively studied. The leaves contain approximately 23% saponins. Animal studies suggest that these constituents block absorption of cholesterol and prevent the formation of atherosclerotic plaques. One small human trial found that 120 grams per day of heat-treated alfalfa seeds for eight weeks led to a modest reduction in cholesterol. However, consuming the large amounts of alfalfa seeds (80–120 grams per day) needed to supply high amounts of these saponins may potentially cause damage to red blood cells in the body. Herbalists also claim that alfalfa may be helpful for people with diabetes. But while high amounts of a water extract of the leaves led to increased insulin release in animal studies, there is no evidence that alfalfa would be useful for the treatment of diabetes in humans.

Alfalfa leaves also contain flavones, isoflavones, sterols, and coumarin derivatives. The isoflavones are thought to be responsible for the estrogen-like effects seen in animal studies. Although this has not been confirmed with human trials, alfalfa is sometimes used to treat menopause symptoms.

Alfalfa contains protein and vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E, and vitamin K. Nutrient analysis demonstrates the presence of calcium, potassium, iron, and zinc.

 Cultivation:   
Alfalfa is a very versatile plant that can adapt to a wide range of climatic conditions from cold temperate to warm sub-tropical. It succeeds on a wide variety of soils, but thrives best on a rich, friable, well-drained loamy soil with loose topsoil supplied with lime. It does not tolerate waterlogging and fails to grow on acid soils. Grows well on light soils[206]. The plant has a deep taproot and, once establishd, tolerates drought and extremely dry conditions. Prefers a neutral fertile soil but succeeds in relatively poor soils so long as the appropriate Rhizobium bacteria is present.  A good bee plant and a food plant for many caterpillars. Alfalfa is a very deep rooting plant, bringing up nutrients from deep in the soil and making them available for other plants with shallower root systems. It is a good companion plant for growing near fruit trees and grape vines so long as it is in a reasonably sunny position, but it does not grow well with onions or other members of the Allium genus. Growing alfalfa encourages the growth of dandelions. Alfalfa has long been cultivated for its edible seed, which can be sprouted and eaten in salads. It is also grown as a green manure and soil restorer. There are many named varieties. Botanists divide the species into a number of sub-species – these are briefly described below:- M. sativa caerulea (Less. ex Ledeb.)Schmalh. This sub-species is likely to be of value in breeding programmes for giving cold tolerance, drought resistance and salt tolerance to alfalfa. M. sativa falcata (L.)Arcang. This sub-species is likely to be of value in breeding programmes for giving cold tolerance, drought and disease resistance plus salt and water-logging tolerance to alfalfa. M. sativa sativa. The commonly cultivated form of alfalfa. M. sativa varia (Martyn.)Arcang. This sub-species is likely to be of value in breeding programmes for giving cold tolerance, drought resistance and high yields to alfalfa. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby.

Propagation:                                            
Pre-soak the seed for 12 hours in warm water and then sow in spring in situ. The seed can also be sown in situ in autumn. Seed can be obtained that has been inoculated with Rhizobium bacteria, enabling the plant to succeed in soils where the bacteria is not already present.

Medicinal Uses:

The whole herb is used medicinally to help stop bleeding to benefit the kidneys and as a general tonic.   It is a good laxative and a natural diuretic.  It is a folk remedy for arthritis and is reputed to be an excellent appetite stimulant.  Alfalfa possesses extremely high nutritional value.  An excellent source of vitamins A and D, alfalfa leaf is used in the infants’ cereal pablum.  Also rich in vitamin K, alfalfa leaf has been used in medicine to encourage blood clotting.  Alfalfa also lowers blood cholesterol.  Other recommended uses for alfalfa are for asthma and hayfever.  It has also been found to retard the development of streptozotocin diabetes in mice.    It is a traditional European and Russian tea for wasting diseases and is used in some German clinics as a dietary aid in Celiac Disease, together with traditional treatment and diet.  A safe and appropriate tea for pregnancy, along with raspberry leaves; also good to drink when sulfa or antibiotic drugs are taken.

Benefits of alfalfa include:

Excellent source of nutritive properties

Minerals

Chlorophyll

Vitamins

Thyroid support

Blood purifier

A host of phytonutrients

Alfalfa is useful in the support of urinary tract health including kidney, bladder and prostate and detoxifies the body, especially the liver. Alfalfa has estrogenic properties and therefore helps support the female cycle.

It is used for treating anemia, fatigue, kidneys, peptic ulcers, pituitary problems, and for building general health, retaining water in the body, relieving urinary and bowel problems. This herb is effective for the treatment of narcotic and alcohol addiction.

Alfalfa acts as a blood purifier and has helped many arthritis sufferers. The action as a detoxifier and blood purifier has been found to be beneficial for a variety of illnesses, including liver disorders, breath odor, infections, disorders of the bones and joints and skin ailments.

Alfalfa is a good laxative and natural diuretic that promotes urine flow and is often used to treat urinary tract infections and eliminate excess retained water.

Alfalfa has an alkalizing effect on the body. It is a great source of mineral supplements that are all alkaline, which has a neutralizing effect on the intestinal tract, thereby easing digestive problems, such as upset stomach, gastritis and indigestion.

Alfalfa contains a high calcium and magnesium content, and studies have shown that migraines may be prevented and/or reduced when these two minerals are combined. All the minerals are in a balanced form, which also promotes absorption.

Herbalists have long used Alfalfa Leaf to treat ulcers, as the bioflavonoids found in Alfalfa reduce inflammation of the stomach lining and build capillary strength, while Alfalfa’s vitamin A helps to maintain the stomach’s overall health. The herb’s enzymes aid in food assimulation. During the Han Dynasty (200 A.D.), Alfalfa was used to treat ulcers and continues in Traditional Chinese Medicine (TCM) to strengthen the digestive tract and stimulate the appetite.

Alfalfa is said to lower cholesterol and prevent the formation of atherosclerotic plaques (by blocking cholesterol’s absorption into the body from the intestines), balance blood sugar (especially when taken with manganese) and promote pituitary gland function.

Alfalfa is an immune-system stimulant that promotes normal blood clotting; and the vitamin K content helps treat bleeding gums and nosebleed, but does not interfere with normal circulation. The bioflavonoids found in Alfalfa are believed to build capillary strength.

Alfalfa contains phytoestrogens, and the herb has had some estrogenic activity in women whose own sex hormone production has declined; thus Alfalfa has helped many women with the discomforts of menopausal symptoms, particularly hot flashes. The phytoestrogens appear to reduce the risk of estrogen-linked disease, including serious breast problems). The Vitamin K2 found in Alfalfa may also partially prevent bone loss caused by estrogen deficiency.

Dried alfalfa leaf is available as a bulk herb, and in tablets or capsules. It is also available in liquid extracts. No therapeutic amount of alfalfa has been established for humans. Some herbalists recommend 5001,000 mg of the dried leaf per day or 12 ml of tincture three times per day.

Use of the dried leaves of alfalfa in the amounts listed above is usually safe. There have been isolated reports of people who are allergic to alfalfa.

Contraindications:
Alfalfa should not be taken by those who have autoimmune problems (lupus, etc.), nor should it be taken by pregnant women. Ingestion of very large amounts (the equivalent of several servings)

of the seed and/or sprouts or supplements has been linked to the onset of systemic lupus erythematosus (SLE), the autoimmune illness characterized by inflamed joints and a risk of damage to kidneys and other organs. The chemical responsible for this effect is believed to be canavanine. Those taking prescription anticoagulants such as Coumadin, etc., should avoid this herb.

We can learn little more about Alflfa from this page.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:

http://groups.msn.com http://www.herbalextractsplus.com/alfalfa-leaf.cfm?gclid=CLGiro2w24cCFQ9OWAodujVXBw

http://www.pfaf.org/user/plant.aspx?LatinName=Medicago+sativa

http://www.ayurveda-herbal-remedy.com/herbal-encyclopedia/index.html

http://en.wikipedia.org/wiki/Alfalfa

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Herbs & Plants

Calendula

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A Field Marigold flower (Calendula arvensis)Image via Wikipedia

Botanical Name : Calendula Officinalis
Family:    Asteraceae
Subfamily:Asteroideae
Tribe:    Calenduleae
Genus:    Calendula
Kingdom:    Plantae
Order:    Asterales

Common Names:  Garden marigold, Poet’s marigold, Pot marigold

Habitat : Calendula  is native to southwestern Asia, western Europe, Macaronesia, and the Mediterranean.

The petals of the calendula plant (Calendula officinalis) have been used for medicinal purposes for centuries. Often referred to as pot marigold or garden marigold, calendula is native to Mediterranean countries but is now grown as an ornamental plant throughout the world. It is important to note, however, that not all household plants called marigold are members of the calendula family.
Folk medicine healers in Europe used infusions, extracts, and ointments prepared with calendula petals to induce menstruation, produce sweat during fevers, and cure jaundice. Calendula preparations were also used in the United States during the 19th century to treat stomach ulcers, liver complaints, conjunctivitis (pink eye), and wounds. Researchers soon discovered that compounds in calendula petals help reduce inflammation and control bleeding. Today, the dried petals of the calendula plant are used in tinctures, ointments, and washes to speed the healing of burns, bruises, and cuts, as well as the minor infections they cause.

DESCRIPTION ::
Calendula is an annual plant that thrives in virtually any soil but can typically be found in Europe, Western Asia, and the United States. Its branching stems grow to a height of 30 to 60 cm. Calendula has a flowerhead situated on a well-defined green floral receptacle. The inner portion of the flowerhead consists of orange-yellow, tubular florets (often called petals).

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Different Species include:
*Calendula arvensis (Vaill.) L. – field marigold, wild marigold
*Calendula denticulata Schousb. ex Willd.
*Calendula eckerleinii Ohle
*Calendula incana Willd.
*Calendula incana subsp. algarbiensis (Boiss.) Ohle
*Calendula incana subsp. maderensis (DC.) Ohle – Madeiran marigold
*Calendula incana subsp. maritima (Guss.) Ohle – sea marigold
*Calendula incana subsp. microphylla (Lange) Ohle
*Calendula lanzae Maire
*Calendula maritima Guss. – sea marigold
*Calendula maroccana (Ball) Ball
*Calendula maroccana subsp. maroccana
*Calendula maroccana subsp. murbeckii (Lanza) Ohle
*Calendula meuselii Ohle
*Calendula officinalis L. – pot marigold, garden marigold, ruddles, Scottish marigold
*Calendula palaestina Boiss.
*Calendula stellata Cav.
*Calendula suffruticosa Vahl
*Calendula suffruticosa subsp. balansae (Boiss. & Reut.) Ohle
*Calendula suffruticosa subsp. boissieri Lanza
*Calendula suffruticosa subsp. fulgida (Raf.) Guadagno
*Calendula suffruticosa subsp. lusitanica (Boiss.) Ohle
*Calendula suffruticosa subsp. maritima (Guss.) Meikle
*Calendula suffruticosa subsp. monardii (Boiss. & Reut.) Ohle
*Calendula suffruticosa subsp. tomentosa Murb.
*Calendula tripterocarpa Rupr.

Edible Uses:
Calendula species have been used in cooking for centuries. The flowers were a common ingredient in German soups and stews, which explains the nickname “pot marigold”. The lovely golden petals were also used to add color to butter and cheese. The flowers are traditional ingredients in Mediterranean and Middle Eastern dishes. Calendula tea provides health benefits, as well as being delicious.
Meditional Uses:

Throughout the ages, tinctures made from calendula blossoms have been used to treat headaches, toothaches and even tuberculosis. The ancient Romans used calendula to treat scorpion bites and soldiers in the American Civil War found it helped stop wounds from bleeding. There is nothing better for sore or inflamed eyes than to bathe them in marigold water. Calendula is a popular salve and cream ingredient because it decreases the inflammation of sprains, stings, varicose veins and other swellings and soothes burns, sunburn, rashes and skin irritations. Laboratory studies show it kills bacteria and fungus such as ringworm, athlete’s foot. It is gentle enough to be applied as a tea to thrush in children’s mouths.

Taken internally, it has been used traditionally to promote the draining of swollen lymph glands, such as in tonsillitis and as part of the therapy for uterine or breast cancer, both as a poultice and as a tea. Herbalists report success in using a swab of calendula preparation or calendula boluses to treat abnormal cervical cells. Some antitumor activities have been observed in scientific studies. The infusion or tincture helps inflammatory problems of the digestive system such as gastritis, peptic ulcers, regional ileitis and colitis. Calendula has long been considered a detoxifying herb, and helps to treat the toxicity that underlies many fevers and infections and systemic skin disorders such as eczema and acne. The herb is also considered cleansing for the liver (promotes bile production) and gallbladder and can be used to treat problems affecting these organs. Makes a healing mouthwash for gums after tooth extraction.

Calendula has a mild estrogenic action and is often used to help reduce menstrual pain and regulate menstrual bleeding. The infusion makes an effective douche for yeast infections.

Ancient cultures recognized and used the healing properties of calendula. In some of the earliest medical writings, calendula was recommended for treating ailments of the digestive tract. It was used to detoxify the liver and gall bladder. The flowers were applied to cuts and wounds to stop bleeding, prevent infection and speed healing. Calendula was also used for various women’s ailments, and to treat a number of skin conditions. During the American Civil War, calendula flowers were used on the battlefields in open wounds as antihemorrhagic and antiseptic, and they were used in dressing wounds to promote healing. Calendula also was used in this way during World War I. Calendula has been historically significant in medicine in many cultures, and it is still important in alternative medicine today.

 Indications:
Burns, Cuts and Bruises
Calendula tinctures, ointments, and washes are commonly used to speed the healing of burns, bruises, and cuts, as well as the minor infections they cause.

Professional homeopaths often recommend ointments containing homeopathic doses of calendula to heal first-degree burns and sunburns. In fact, some homeopaths consider this remedy the treatment of choice for children. Homeopathic calendula ointments may also be used in the healing stages of second- and third-degree burns to stimulate regrowth of skin and to diminish scar formation.
Ear Infection
Homeopathic doses of calendula also appear to reduce pain caused by ear infections in children. In a study conducted in Israel, 103 children with ear infections were given herbal ear drops or drops containing pain-relieving medications. The herbal ear drops contained a variety of herbal extracts including calendula, St. John’s wort, mullein flower, and garlic. The researchers found that the combination of herbs in the ear drops were as effective as the medication ear drops in reducing the children’s ear pain

HIV
Preliminary laboratory studies also suggest that extracts of dried calendula petals inhibit the activity of the human immunodeficiency virus (HIV) in test tubes. Calendula has not been studied in people with HIV, however, so it is not clear whether this herb is safe or effective for people with this condition.
Available Forms :
Fresh or dried calendula petals are available in tinctures, liquid extracts, infusions, ointments, and creams.
Calendula products should always be protected from light and moisture, and should not be used after three years of storage.
How to Take It

Pediatric
Use only topical and homeopathic preparations for children.
Calendula can be used externally in the form of creams and ointments in dosages of 2 to 5 g calendula per 100 g cream or ointment.
For homeopathic dosages follow instructions on product labeling or consult an experienced and licensed homeopath.
Adult
Recommended adult doses are as follows:
Infusion: 1 tsp dried florets in 8 oz water; steep 30 to 40 minutes; drink two to three cups per day
Fluid extract (1:1 in 40% alcohol): 0.5 to 1.0 mL three times per day
Tincture (1:5 in 90% alcohol): 2 to 4 mL three times per day
Ointment: 2 to 5 g crude drug in 100 g ointment
Precautions

The use of herbs is a time-honored approach to strengthening the body and treating disease. Herbs, however, contain active substances that can trigger side effects and that can interact with other herbs, supplements, or medications. For these reasons, herbs should be taken with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine.

Frequent skin contact may result in an allergic reaction to the herb.

Calendula is also known to affect the menstrual cycle and should not be used during pregnancy and breastfeeding.
Possible Interactions
There are no known scientific reports of interactions between calendula and conventional medications.

Ayurvedic uses of Calendula:    An anti-inflammatory component flavonoids, triterpene saponins are found. The flowers contain calenduline, and oleanolic acid glycoside, sterol glycosides, a- and ß-amyrin, taraxasterol, y – taraxasterol, lupeol, brein, faradiol, arnidiol, erythrodiol, calenduladiol, coflodiol (ursadiol) and manilladiol.. They also contain Calendula also contains carotenoids. Investigations into anticancer and antiviral actions of calendula are continuing. There is evidence suggesting use of calendula for some viral infections
Medicinal propertie from Ayurvedic view: It has stimulant, bitter, tonic, sudorific, febrifuge, carminative, anti-emetic and anthelmintic properties. Calendulas have been used to treat conjunctivitis, blepharitis, eczema, gastritis, minor burns including sunburns, warts, and minor injuries such as sprains and wounds. Calendula flowers have been considered beneficial in reducing inflammation, wound healing, and used as an antiseptic. Calendula has been used to treat a variety of skin diseases and has been seen effective in treatment of skin ulcerations and eczema.

If taken internally through a tea, it has been used for treatment of stomach ulcers, and inflammation. Calendula has been effective in treating juvenile acne and dry phthiriasis. It has also been used to treat cramps, coughs, and snake bites. Research continues into the healing properties of Calendula.

Other Uses:
The beautiful flowers were once used as a source of dye for fabrics. By using different mordants, a variety of yellows, oranges and browns could be obtained

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider

Resources:
http://www.umm.edu/altmed/ConsHerbs/Calendulach.html
http://en.wikipedia.org/wiki/Calendula

 

 
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Papaya is a fruit and medicine

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Botanical: Carica papaya
Family: Caricaceae (papaya)

Kingdom: Plantae
Order: Brassicales
Genus: Carica
Species: C. papaya

Other common names: Papaw, Mamao, Tree Melon, Paw-Paw

Papita  in Hindi, 

Habitat:Papaya is a very a common fruit grows in tropical countries. In India,Burma,Pakistan and Bangla Desh.The papaya (from Carib via Spanish), is the fruit of the plant Carica papaya, in the genus Carica. It is native to the tropics of the Americas, and was cultivated in Mexico several centuries before the emergence of the Mesoamerican classic cultures. It is sometimes called “big melon” or “pay paw,” but the North American pawpaw is a different species, in the genus Asimina.

Troubled with heartburn and indigestion? Try    Papaya Fruit!    Papaya contains papain, a remarkable, protein-dissolving enzyme that eases many stomach ailments and is an exceptional aid to digestion. A rich source of minerals and vitamins A, C and E, papain also breaks down wheat gluten, which may be of great help those with Celiac disease.
.

History: The papaya needs a tropical climate that is dry when cold and wet when warm; consequently, its greatest success appears in the equatorial zone with its warm wet season and cool dry season. It is extremely sensitive to frost, and water-logging will kill the taproot within forty-eight hours. The papaya is especially susceptible to parasites, pests and diseases. This fussy plant needs a lot of water but must have good drainage, and it bears most fruit in light, porous, slightly acidic soils that are rich in organic matter. Said to be a native of the Caribbean, the Papaya is the true papaw that now grows abundantly throughout tropical America, Hawaii and many other tropical climates throughout the world.

Description:
It is a large tree-like plant, the single stem growing from 5 to 10 meters tall, with spirally arranged leaves confined to the top of the trunk; the lower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50-70 cm diameter, deeply palmately lobed with 7 lobes. The tree is usually unbranched if unlopped. The flowers are similar in shape to the flowers of the Plumeria but are much smaller and wax like. They appear on the axils of the leaves, maturing into the large 15-45 cm long, 10-30 cm diameter fruit. The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin has attained an amber to orange hue. The fruit’s taste is vaguely similar to pineapple and peach, although much milder without the tartness.

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It is eaten as vegetable when green and as fruit when ripen.Ripen papaya flesh is very delicious to eat.

Cultivation and uses of papaya
In Hawaii, two varieties of genetically-modified papayas, SunUp and Rainbow, have been grown by several growers since their development in the 1990s. By 2004, non-genetically modified and organic papayas throughout Hawaii had experienced widespread contamination from the genetically-modified varieties. Originally from southern Mexico, Central America and northern South America, the papaya is now cultivated in most countries with a tropical climate, such as Brazil, India, South Africa, Sri Lanka, and the Philippines.

The ripe fruit is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries, salads and stews. It also has a relatively high amount of pectin, which can be used to makes jellies.

Green papaya fruit and the tree’s latex are both rich in an enzyme called papain, a protease which is useful in tenderizing meat and other proteins. Its ability to break down tough meat fibers was utilized for thousands of years by indigenous Americans. It is included as a component in powdered meat tenderizers, and is also marketed in tablet form to remedy digestive problems. Green papaya is used in Thai cuisine, both raw and cooked.

Papain is also popular (in countries where it grows) as a topical application in the treatment of cuts, rashes, stings and burns. Papain ointment is commonly made from fermented papaya flesh, and is applied as a gel-like paste. Harrison Ford was treated for a ruptured disc incurred during filming of Indiana Jones and the Temple of Doom by having papain injected into his back.

Women in India, Pakistan, Sri Lanka, and other parts of the world have long used green papaya as a folk remedy for contraception and abortion. Medical research in animals has confirmed the contraceptive and abortifacient capability of papaya, and also found that papaya seeds have contraceptive effects in adult male langur monkeys, possibly in adult male humans as well. Unripe papaya is especially effective in large amounts or high doses. Papaya is not teratogenic and will not cause miscarriage in small, ripe amounts. Phytochemicals in papaya may suppress the effects of progesterone.

The black seeds are edible and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper. In some parts of Asia the young leaves of papaya are steamed and eaten like spinach.

The papaya fruit is susceptible to the Papaya Fruit Fly. This wasp-like fly lays its eggs in young fruit. In cultivation it grows rapidly fruiting within 3 years, however is it highly frost sensitive.

Although grown to some extent in south Florida, the true papaw is not related to the North American papaw. The fruit is usually pear-sized and has a central cavity filled with edible, pea-sized seeds. Papaya fruit is eaten as a melon, included in salads and when unripe, it is cooked as a vegetable. The seeds are said to have a similar flavor as capers. The green fruit, stems, and leaves are a rich source of a gummy, milky, white latex that contains the powerful enzyme, papain. This protein-dissolving substance has not only been widely used for stomach and digestive disorders, but it is also included in commercial preparations as a meat tenderizer, chewing gum and as a stablizing agent that is used to clarify beer. Some of Papaya

Fruit’s constituents include the fermenting agent myrosin, beta-carotene, rutin, resin, linalool, lycopene, malic acid, methyl salicylate, another enzyme (chymopapain), calcium, iron, magnesium, manganese, phosphorus, potassium, zinc, B-vitamins and vitamins A, C and E.

Beneficial Uses:
Papaya is an excellent treatment for digestive disorders and extremely useful for any disturbances of the gastrointestinal tract. Papain, the powerful enzyme in Papaya, helps to dissolve and digest protein, thus easing stomach ailments and indigestion. (Because papain breaks down tough meat fibers, it is often used in restaurants and is the major ingredient in commercial meat tenderizers!) Papaya has been effective in easing heartburn and is given to treat dyspepsia and gastric catarrh. Papaya also stimulates the appetite.

Papaya’s enzyme, papain, not only digests protein, but it extends its activity to digesting carbohydrate. Papain also breaks down wheat gluten, which may be helpful for those suffering from Celiac disease. Those who have difficulty digesting starchy foods, such as breads, cereals and potatoes, might find great relief in including Papaya in their diets.

Papaya helps to settle a nervous and upset stomach and the queasy feelings often associated with travel and motion sickness. It has also been helpful in relieving morning sickness.

The papain in unripe Papaya’s gummy milk sap has been known to kill parasites by digesting them and has been used in herbal medicine to kill and expel worms. (Papaya has even been used for termite control.)

The papain in Papaya is currently undergoing studies to investigate its efficacy in treating the Herpes simplex virus. The other papayan enzyme, chymopapain, has been used in the treatment of slipped

spinal disc and pinched nerves.

Papaya is said to stimulate the bowels in times of constipation and is also believed to be useful in treating inflammatory bowel disorders.

Since many stomach problems are the direct result of indigestion, use of Papaya appears to help prevent many ailments. It stimulates digestive acids and the production of bile, which may also lead to a healthier liver and pancreas.

Papaya is said to have compounds that act as the female hormone, estrogen and has been used in folk medicine to promote milk production, facilitate childbirth and increase the female libido. In some parts of the world, it is used to induce menstruation.

In other cultures, Papaya has many medicinal applications. For treatment of poisonous snakebites, Papaya helps to degrade the venom protein in the blood, thus losing its deadly strength. It is used topically to rid the pain of insect stings, and it is said that when applied to heal wounds, it digests dead tissue without affecting the surrounding live tissue. In Jamaica, the gummy latex of the unripe papaya fruit is slowly dripped onto warts and corns, shriveling them, and they fall off. The juice has been used as a facial wash to remove freckles.

Papaya Seeds: …………..click  &  see
Aroma and Flavour: Papaya seeds are slightly aromtic when fresh but their aroma is less pronounced as they dry. Fresh seeds have a sparky taste, strongly resembling that of mustard and cress. They can be used fresh or allowed to dry in the sun, when their smell and taste are somewhat diminished.

Culinary Use: The plant sap, which is tapped from the trees like rubber, is rich in the enzyme pa pain which is an efficient meat tenderizer of commercial value. Both fruit and seeds also contain papain. Rub tough meat with the seeds and the skin of the fruit, or wrap it in papaya leaves (if available) and leave to marinate for several hours. Remove the papaya leaf wrapping before cooking . Crushed papaya seeds can be added to minced meat for koftas (spicey meatballs) or to a marinade for meat. Some of the pounded flesh of the fruit can also be added. When cooked, the meat will be tender with and interesting, peppery flavor.

Crushed papaya seeds can be added to salad dressing s or sauces to serve with fish. They also add texture and flavour to a fruit salad. The fresh fruit can be served in slim wedges with the seeds still intact. Next time you cut a papaya, remember the many interesting ways in which the seeds can be used before you discard them.

Medicinal and Other Use:Carica papaya contains many biologically active compounds. Two important compounds are chymopapain and papain, which are supposed to aid in digestion. The level of the compounds varies in the fruit, latex, leaves and roots. Papaya has been used for digestive problems and intestinal worms. The softening qualities of papain have been taken advantage of in the treatment of warts, corns, sinuses, and chronic forms of scaly eczema, cutaneous tubercles, and other hardness of the skin, produced by irritation. Papain also is used to treat arthritis.

*The mature (ripe) fruit treats ringworm, green fruits treat high blood pressure, and are used as an aphrodisiac.
*The fruit can be directly applied topically to skin sores .
*The juice of the fruit (specifically the enzymes within it) are used to reduce gastrointestinal gas, useful to sufferers of IBS.
*The seeds are anti-inflammatory, anthelmintic, and analgesic, and they are used to treat stomachache and fungal infections.
*The leaves are used as a heart tonic, analgesic, and to treat stomachache.
*The roots are used as an analgesic

In India, papaya seeds are chewed to freshen the breath, and they are widely used as pessaries, also as a medicine for flatulence and piles. Australian aboringines have a more romantic approach to the seeds, and consider them to be of value as an aphrodisiac.
*Papaya Juice – Cure for Dengue*.…Blend them and squeeze the juice! It’s simple and miraculously effective to cure dengue  fever!!

Papaya leaves are very effective to cure dengue  fever
Raw papaya leaves, 2pcs just cleaned and pound and squeeze with filter cloth. You will only get one tablespoon per leaf.. So two tablespoon per serving once a day. Do not boil or cook or rinse with hot water, it will loose its strength. Only the leafy part and no stem or sap. It is very bitter and you have to swallow it like “Won Low Kat”. But it works like a magic for dengu fever..

Allergies and side-effects
Caution should be taken when harvesting, as papaya is known to release a latex fluid when not quite ripe, which can cause irritation and provoke allergic reaction in some people. The papaya fruit, seeds, latex, and leaves also contains carpaine, an anthelmintic alkaloid which could be dangerous in high doses.

Excessive consumption of papaya, as of carrots, can cause carotenemia, the yellowing of soles and palms which is otherwise harmless

In India, papaya seeds are chewed to freshen the breath, and they are widely used as pessaries, also as a medicine for flatulence and piles. Australian aboringines have a more romantic approach to the seeds, and consider them to be of value as an aphrodisiac.

Click to learn more Medicinal Uses of Papaya———Carica Papaya.   Papaw.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:
http://en.wikipedia.org/wiki/Papaya
http://www.hotel-club-thailand.com/thai-cooking/thai-spices.htm

http://www.iloveindia.com/indian-herbs/carica-papaya.html

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Medicine in Food we eat

Borage from Project Gutenberg EBook of Culinar...Image via Wikipedia

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‘Let our foods be medicines and our medicines be food’ – the old aphorism first coined by Hippocrates is coming back into vogue. In an age where medicine has become a multi-billion dollar industry and the market is flooded with thousands of ever new permutations of various synthetic compounds that make it impossible to keep track, it may well be a good idea to simplify matters a bit. Even the natural remedy department is seeing an explosion of ever more pills and extracts which will do little but confuse the average consumer. Nobody knows what’s what anymore. Confronted with conflicting messages and a glut of magic pills the task of sorting the wheat from the chaff is not an easy one. Thus, it is essential to start with the basics and to educate oneself about health and nutrition.

The word health derives from the Anglo-Saxon root ‘hal’ meaning ‘whole’. Health is a state of wholeness, of balance and harmony between mind, body and soul. Disharmony and imbalance manifests as dis-ease. Thus, the first principle of healing is to restore balance. The three main factors responsible for that balance are: proper nutrition, exercise and relaxation.And he who maintens this balance keeps good health all along.
The average convenience diet barely contains enough nutrients to keep the system running, much less to keep it healthy. Refined carbohydrates, sugars and fats are the main ingredients, supplemented with gene manipulated, processed vegetables and meats, often with artificial flavors and preservatives added to the chemical concoction. Is it really that surprising that so many people suffer from degenerative diseases, allergies, food sensitivities, cancers and immune system deficiencies? To compensate the lack of nutrients in the normal diet many people are now on an expensive regime of vitamin and mineral supplements. Vitamins and minerals are extremely important to keep the body healthy and in general all essential nutrients can and should be obtained from a wholesome, well balanced diet. However, deficiencies can result in various ailments.

A balanced diet should supply all necessary vitamins and minerals, preferably obtained from natural, organic sources. Certain conditions can deplete vitamin and mineral levels in the body and it may become necessary to boost them with nutritional supplements. However, unfortunately vitamin pills don’t always live up to what they promise. If at all possible fresh pressed juices are the best way of obtaining nutrients from organic sources, facilitating easy absorption for the body).

Many foods and vegetables provide far more than essential nutrients, though. In fact, most can be used directly as healing agents. The distinction between staple foods, vegetables, spices, herbs and drugs are often rather arbitrary. Lets take a closer look at this scale of distinction:

Grains, (such as oats, barley, wheat and rice) and starchy root vegetables (such as potatoes, yams or cassavas) are sometimes called ‘the staff of life’. They should form the basis of a balanced diet, as they supply not only energy in the form of complex carbohydrates but also contain a large range of nutrients. They are rich in fiber, too, which is especially important for maintaining a healthy digestive system, vital for the process of eliminating toxins and keeping cholesterol levels low.

Then there are different kinds of vegetables. Some of these are root vegetables, such as carrots,radish and parsnips, others are leafy, such as spinach or cabbage. They supplement the staple foods and ensure a balanced intake of a wide range of nutrients. However, one should not let them dominate the diet completely, as too much of a good thing can be just too much: Fat soluble vitamins are stored in the body and can be damaging if built up to excessive amounts. Too much asparagus can damage the kidneys and too much spinach leeches the calcium from teeth and bones.

Next on the scale are the spices, which not only add flavor to a good meal, but also subtly insure that it can be digested comfortably. Most herbs commonly used in the kitchen are rich in volatile oils and thus stimulate the digestive juices. Their action is carminative and soothing. Additionally, many, kill worms and bacteria in the intestinal tract or add nutrients to the diet. In fact, most commonly used kitchen herbs are very useful medicinal herbs.
At the very far end of the scale, beyond these simple herbs and spices are the medicinal herbs, which don’t usually feature in the diet at all, but are generally only used as medicines. Most of these tend to have a tonic and restorative effect on the body. They are not fast acting magic bullets, but over time restore the bodily balance by toning the entire system. Beyond these are the toxic herbs, which, depending on the dosage, can either heal or harm. These are the plants that tend to be favored by the pharmaceutical industry as potential sources for their drugs, as they usually depend on one or more very definitive ‘active principles’, which can be isolated and synthesized with relative ease. In contrast to the gentler herbs, which act as toning restoratives, they tend to provoke a strong re-action from the body in response to the biochemical assault. Only experienced herbalists should attempt to use strong and potentially dangerous herbs in their practice. When such plant drugs are isolated and synthesized into chemical medicines the effect tends to become even stronger and oftentimes downright toxic as the herbs natural buffer substances (thought to be ‘inactive waste materials) are eliminated from the formula.

When faced with a subject as vast as herbal medicine, the number of different remedies available can be quite overwhelming. Thus, the simplest strategy is to start with herbs and spices that one is already well familiar with. There are dozens of simple home remedies that over time have proven to be extremely effective and safe,I therefore, try to include these types of remedies in most of my blogs for common diseases. Although they have almost slipped into the realm of ‘old wife’s tales’ and are forgotten by the general public, who tends to prefer the convenience of ‘modern’ processed chemical medicines, herbal pills or tinctures. This trend is supported by the ferocious advertising campaigns of the herb (and drug) companies, who find it more profitable to hype exotic, (thus expensive) and processed herbal remedies.

The truth is, that one rarely has to look beyond one’s own kitchen garden and spice cupboard to find all the remedies anybody could need to treat most common ailments. For more complicated conditions, such as heart disease, cancer, kidney disease and any other potentially life-threatening diseases one should never attempt to be one’s own doctor, but rather find a practitioner who is open towards integrating herbal remedies and nutritional therapies into his/her overall approach.

Herbal medicines and all home remedies one should always apply to mentain a good health all along one’s life through and this really gives very good result rather than taking modern chemical medicine for a very common day to day ailment and having various side effects which may cause afterwards serious desiases as mentioned above.

Most of the fruits,vegetables,herbs and spices that we eat daily as our food has healing power. Only we are to keep our eyes and ears open and learn a little bit about them and eat as per requrement.
Extracted parly from:http://72.14.203.104/search?q=cache:JlRSE0M6eV8J:www.herbdatanz.com/kitchenmedicine.htm+onion+juice+as+a+medicine&hl=tl&gl=ph&ct=clnk&cd=31

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Cinnamon

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Botanical Name : Cinnamomum aromaticum
Family: Lauraceae
Genus: Cinnamomum
Species: C. verum
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Laurales

Synonyms:Cinnamomum zeylanicum,Cinnamomum verum

Common Names:Cinnamon, “true cinnamon”, Ceylon cinnamon or Sri Lanka cinnamon,Cinnamomum cassia, called Chinese cassia or Chinese cinnamon.

Habitat :Cinnamon is native to Asia, it  is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in southern and eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam,Combodia & Sreelanka). It is one of several species of Cinnamomum used primarily for their aromatic bark, which is used as a spice. In the United States, Chinese cassia is often sold under the culinary name of “cinnamon”. The buds are also used as a spice, especially in India, and were once used by the ancient Romans.

Description:
The tree grows to 10–15 m tall, with greyish bark and hard, elongated leaves that are 10–15 cm long and have a decidedly reddish colour when young.The leaves are ovate-oblong in shape, 7–18 cm (2.75–7.1 inches) long. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. The fruit is a purple 1-cm drupe containing a single seed.  click to see the pictures
History:
Cinnamon is one of the oldest spices known on earth.
The use of cinnamon can be traced back to Egypt around 3000 B.C., where it was used as an embalming agent, to China around 2700 B.C., where it was used medicinally by herbalists. In traditional Asian medicine, cinnamon has long been used to treat blood pressure and poor blood circulation

click to see

Cinnamon is also known by the names Sweet Wood, Cassia and Gui Zhi. The parts of this plant used medicinally are the dried inner bark of the shoots, and the oil distilled from the bark and leaves. Cinnamon is an ancient herbal medicine mentioned in Chinese texts as long ago as 4,000 years. Cinnamon was used in ancient Egypt for embalming. In ancient times, it was added to food to prevent spoiling. During the Bubonic Plague, sponges were soaked in cinnamon & cloves, and placed in sick rooms. Cinnamon was the most sought after spice during explorations of the 15th and 16th centuries. It has also been burned as an incense. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. Its smell is reputed to attract customers to a place of business. Most Americans consider Cinnamon a simple flavoring, but in traditional Chinese medicine, it’s one of the oldest remedies, prescribed for everything from diarrhea and chills to influenza and parasitic worms. Cinnamon comes from the bark of a small Southeast Asian evergreen tree, and is available as an oil, extract, or dried powder. It’s closely related to Cassia (Cassia tora), and contains many of the same components, but the bark and oils from Cinnamon have a better flavor. Cinnamon has a broad range of historical uses in different cultures, including the treatment of diarrhea, rheumatism, and certain menstrual disorders. Traditionally, the bark was believed best for the torso, the twigs for the fingers and toes. Research has highlighted hypoglycemic properties, useful in diabetes. Cinnamon brandy is made by soaking crushed Cinnamon bark a “fortnight” in brandy. Chinese herbalists tell of older people, in their 70s and 80s, developing a cough accompanied by frequent spitting of whitish phlegm. A helpful remedy, they suggest, is chewing and swallowing a very small pinch of powdered cinnamon. This remedy can also help people with cold feet and hands, especially at night. Germany’s Commission E approves Cinnamon for appetite loss and indigestion. The primary chemical constituents of this herb include cinnamaldehyde, gum, tannin, mannitol, coumarins, and essential oils (aldehydes, eugenol, pinene). Cinnamon is predominantly used as a carminative addition to herbal prescriptions. It is used in flatulent dyspepsia, dyspepsia with nausea, intestinal colic and digestive atony associated with cold & debilitated conditions. It relieves nausea and vomiting, and, because of its mild astringency, it is particularly useful in infantile diarrhea. The cinnamaldehyde component is hypotensive and spasmolytic, and increases peripheral blood flow. The essential oil of this herb is a potent antibacterial, anti-fungal, and uterine stimulant. The various terpenoids found in the volatile oil are believed to account for Cinnamon’s medicinal effects. Test tube studies also show that Cinnamon can augment the action of insulin. However, use of Cinnamon to improve the action of insulin in people with diabetes has yet to be proven in clinical trials. Topical applications of Cinnamon include use as a hair rinse for dark hair, and as a toothpaste flavoring to freshen breath. As a wash, it prevents and cures fungal infections such as athletes foot. It is also used in massage oils. You can also place Cinnamon in sachets to repel moths. Its prolonged use is known to beautify the skin and promote a rosy complexion. The common name Cinnamon encompasses many varieties, including Cinnamomum cassia and Cinnamomum saigonicum, which are used interchangeably with.

Click to see

This well known spice is also a medicinal plant. The best cinnamon comes from Sri Lanka. In the wild, cinnamon trees can grow to 60ft tall, but when cultivated, they are kept cropped shorter so there is always a supply of new shoots. Young shoots are cut and the bark removed. The outer bark is peeled away, the inner bark is left to dry. It curls as it dries into the familiar cinnamon “quills”.

click to see the pictures

In traditional Asian medicine, cinnamon has long been used to treat blood pressure and poor blood circulation. Cinnamon even contains an antioxidant, glutathione. It has been used as a carminative (relieves wind in the digestive system), and to relieve nausea and vomiting.
It reduces muscle spasms and is slightly astringent, so is good for tummy upsets and painful periods.

Cinnamon encourages the digestive system to work efficiently and improves the appetite so is a good herb to use after a flu or other illness to aid convalescence. It is warming and improves circulation, so is good to take if you suffer cold hands and feet, or chilblains.

Recent research has shown that cinnamon is very effective in reducing blood sugar levels. People suffering late-onset diabetes (Type II), especially if it is mainly controlled by diet, are now being recommended to add a teaspoon of cinnamon to their daily diet. It is nice sprinkled on porridge in the mornings (and oats are good for lowering blood sugar too, so it is a good combination).

PROPERTIES & USES:
Therapeutic: Analgesic, antibacterial, antimicrobial, antiseptic, aphrodisiac, carminative, digestive, emmenagogue, expectorant. germicide, sedative, stimulant, stomachic, styptic, vermifuge.
Medical:
Internal: – Amenorrhea, candida, circulation (slow), colic, cough, diarrhea, exhaustion, flatulence, infection, intestinal parasites, stress and typhoid.
It is used to treat colds, sinus congestion, bronchitis, dyspepsia
high pitta, bleeding disorder.
External:– bites, colds, coughs, influenza, lice, rheumatism, scabies, tinea (athlete’s foot), toothache, warts & calluses.

Medicinal properties of cinnamon:
It acts on plasma, blood, muscles, marrow and nerves.
It affects circulatory, digestive, respiratory and urinary systems.
Cinnamon has been associated with the ability to prevent ulcers, destroy fungal infections, soothe indigestion, ward off urinary tract infections, and fight tooth decay and gum disease. The pharmaceutical industry currently uses cinnamon in toothpaste and mouthwash as a natural flavoring.

It is a stimulant, diaphoretic (increases perspiration), carminative (helps prevent gas formation), expectorant, diuretic (increases urine production), and painkiller.

As per Ayurveda:It is katu, sheeta veerya, laghu, beneficial in derabged kpha, expectorant, spermicidal, antidysentric and remover hoarseness of voice.

Parts used: Leaves and bark.

Therapeutic uses:
In the form of oil used externally in the treatment rheumatism, neuralgia, headache and toothache.
It is internally used in common gastro-intestinal symptoms such as dyspepsia, flatulence, diarrhoea, nausea vomiting; useful in menorrhagia, gonorrhoea, tuberculosis and enteric fever.

A must for cold days in autumn and winter
Ayurvedic Cinnamon Insoles not only warm your feet but also strengthens your immune system.
*Enjoy
*Warm feet in winter
*Regulated foot temperature
*Stimulated blood circulation
*Distaunched heavy legs
*Banish
*Smelly feet forever
*Calluses & painfully cracked heels

Helps
Fight old age Type II diabetes
To regulate blood sugar levels

Precaution
Not to be worn in final stages of pregnancy.Due to a toxic component called coumarin, which can damage the liver, European health agencies have warned against consuming high amounts of cassia. Other possible toxins founds in the bark/powder are cinnamaldehyde and styren.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Sources:
http://www.cinnamoninsoles.com.au/Benefits%20of%20Cinnamon.html
http://www.arcadiaherbsandalternatives.com/singles/herbs/cinnamon.htm
http://www.ayurvedakalamandiram.com/herbs.htm#tvacha
http://en.wikipedia.org/wiki/Cinnamomum_verum

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