Monday, February 22, 2010
Thursday, February 18, 2010
Herbal Supplements
Folklore would not be complete without its many traditional, and oftentimes herbal medications, remedies, and healing methods. In fact, different countries have methods and treatments that are unique. The healing power of herbs – whether culled from the people of yore or learned in a 21st century lab – has effects that cannot be denied.
Among the world’s earliest civilizations, food and medicine were inextricably linked, and many plants were eaten for their health-giving properties. For example, armies of slave workers who laboured to build the Egyptian pyramids survived on a meal which included a daily ration of garlic in order to ward off pestilence and fever.
Consider too, the dark age of Europe, into the medieval period, when herbs were painstakingly grown in monasteries. Each monastery had its own “Physics” garden, abounding in herbs that were used to treat the ailments of both the monks and the local folks who dwelled in the surrounding areas.
From indigenous local fruits and vegetables that are organically grown come combination of extracts for healing, stamina, and as body supplements. The mode of extraction follows a traditional method, like the fruit fermentation process, among others.
I. For treatment requiring the use of plants, take the following guides
1.Use only one plant medicine at a time. 2. Use only stainless or earthen cooking utensils (Aluminum reacts chemically with medicinal elements in plants. 3.Don’t cover cooking utensil when boiling (to release toxins). 4.Take decoction either hot or cold. Strain before taking it. 5. Wash thoroughly leaves, barks, flowers, roots. 6. Individual with allergic reactions to with some plants are not encouraged to use herbal medications.
II. Herbal medication for constipation
Drink at least 8 glasses of water a day. Have a regular time to sit down on the toilet bowl. Have a regular exercise. Eat plenty of green leafy vegetables and fresh fruits.
Papaya/Carica Papaya (ripe fruit). Eat one big slice every morning for breakfast.
Yellow Bell. Boil 5 leaves in 2 glasses of water for 10 minutes. Drink at least 2 glasses a day.
Malunggay leaves/Horse Radish tree. Eat one cup boiled leaves with meals.
Take this caution: Remember that healing wonders of herbs are not substitutes for the doctor’s prescription. Consult a doctor if necessary.
III. Check out samples of healing herbs
Healing Herb/Plant Scientific Name
1. Sweet Basil Ocimum basilicum L.
2. Garlic Allium sativum Linn
3. Guava Psidium guajava L.
4. Betel-nut Palm Areca catechu L.
5.Betel Leaf Pepper Piper beetle L.
6. Cocoa plant Theobrama cacao L.
7.Black Plum, Java Plum Syszygium jambulanum
8.China Rose, Hibiscus Hibiscus rosa-sinensis Linn.
9.Ginger Lily Hedychium coronarium
10. Carrots Daucus carota Linn.
11. Horse Radish tree Moringa oleifera Lam.
12. Papaya Carica Papaya
/rose flores martinez
2.18.2010, for ezine articles.com
http://ishalleatandcook.blogspot.com
Among the world’s earliest civilizations, food and medicine were inextricably linked, and many plants were eaten for their health-giving properties. For example, armies of slave workers who laboured to build the Egyptian pyramids survived on a meal which included a daily ration of garlic in order to ward off pestilence and fever.
Consider too, the dark age of Europe, into the medieval period, when herbs were painstakingly grown in monasteries. Each monastery had its own “Physics” garden, abounding in herbs that were used to treat the ailments of both the monks and the local folks who dwelled in the surrounding areas.
From indigenous local fruits and vegetables that are organically grown come combination of extracts for healing, stamina, and as body supplements. The mode of extraction follows a traditional method, like the fruit fermentation process, among others.
I. For treatment requiring the use of plants, take the following guides
1.Use only one plant medicine at a time. 2. Use only stainless or earthen cooking utensils (Aluminum reacts chemically with medicinal elements in plants. 3.Don’t cover cooking utensil when boiling (to release toxins). 4.Take decoction either hot or cold. Strain before taking it. 5. Wash thoroughly leaves, barks, flowers, roots. 6. Individual with allergic reactions to with some plants are not encouraged to use herbal medications.
II. Herbal medication for constipation
Drink at least 8 glasses of water a day. Have a regular time to sit down on the toilet bowl. Have a regular exercise. Eat plenty of green leafy vegetables and fresh fruits.
Papaya/Carica Papaya (ripe fruit). Eat one big slice every morning for breakfast.
Yellow Bell. Boil 5 leaves in 2 glasses of water for 10 minutes. Drink at least 2 glasses a day.
Malunggay leaves/Horse Radish tree. Eat one cup boiled leaves with meals.
Take this caution: Remember that healing wonders of herbs are not substitutes for the doctor’s prescription. Consult a doctor if necessary.
III. Check out samples of healing herbs
Healing Herb/Plant Scientific Name
1. Sweet Basil Ocimum basilicum L.
2. Garlic Allium sativum Linn
3. Guava Psidium guajava L.
4. Betel-nut Palm Areca catechu L.
5.Betel Leaf Pepper Piper beetle L.
6. Cocoa plant Theobrama cacao L.
7.Black Plum, Java Plum Syszygium jambulanum
8.China Rose, Hibiscus Hibiscus rosa-sinensis Linn.
9.Ginger Lily Hedychium coronarium
10. Carrots Daucus carota Linn.
11. Horse Radish tree Moringa oleifera Lam.
12. Papaya Carica Papaya
/rose flores martinez
2.18.2010, for ezine articles.com
http://ishalleatandcook.blogspot.com
Tuesday, February 16, 2010
Food of the Gods
Food of the Gods
The story of chocolate began in 600 AD in the jungles of the Yucatan, where the Mayans established the earliest know plantation for growing cocoa tress which produce cocoa beans.
At this early date, the beans where valuable commodities to which mystical and religious significance was ascribed. The beans were also used throughout Central America both as forms of payment and as units of calculation.
For culinary purposes, the Indians of Central America roasted, grounded and combined the beans with liquid. Sometimes, it was beaten until frothy and thus was born the chocolate drink. The bitter concoction, however, bore little resemblance to the sweet, milky chocolate drink we know today, yet its uniquely pleasing taste worked its magic on the early consumers.
By 1200, Aztec had conquered the Mayans and the Toltecs. In recognition of their supremacy over the rest of Central America, the Aztecs imposed delivery revenues of coca beans as tribute from conquered tribes.
In 1502, on Christopher Columbus’ journey to the New World, he landed in Nicaragua and saw coca beans being used as currency. He brought several specimens of the beans to King Ferdinand. But it was Hernando Cortez, in 1519, in successfully conquering Mexico, who was the first European to taste the chocolate. He did not like it, but he found out that it was a very important drink because of the high esteem in which the natives held it.
Meanwhile, when the Aztec Emperor Montezuma first drunk a potations of cocoa with Cortez, the bean was considered so precious that just 100 of them could buy a slave.
In fact, the cacao tree’s botanical name “theorama cacao” was translated from the Greek “theorama,” meaning “food of the gods.” The cacao is the seed from which cocoa and chocolate are made. They are fermented, then washed to remove the sticky coating , and dried. It is a small evergreen tree that belongs to the “starculia” family.
The Dutch developed the famous “dutching” process, which made chocolate easier to drink, and the Swiss developed milk chocolate, adding milk to it.
To this day, chocolate is considered a treat, a luxury. It makes one crave for more and often provides one with solace. It also, makes the best gift as in eating it, one feels good.
Rosalinda Flores -Martinez, 2010
For Ezine Articles.com
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
The story of chocolate began in 600 AD in the jungles of the Yucatan, where the Mayans established the earliest know plantation for growing cocoa tress which produce cocoa beans.
At this early date, the beans where valuable commodities to which mystical and religious significance was ascribed. The beans were also used throughout Central America both as forms of payment and as units of calculation.
For culinary purposes, the Indians of Central America roasted, grounded and combined the beans with liquid. Sometimes, it was beaten until frothy and thus was born the chocolate drink. The bitter concoction, however, bore little resemblance to the sweet, milky chocolate drink we know today, yet its uniquely pleasing taste worked its magic on the early consumers.
By 1200, Aztec had conquered the Mayans and the Toltecs. In recognition of their supremacy over the rest of Central America, the Aztecs imposed delivery revenues of coca beans as tribute from conquered tribes.
In 1502, on Christopher Columbus’ journey to the New World, he landed in Nicaragua and saw coca beans being used as currency. He brought several specimens of the beans to King Ferdinand. But it was Hernando Cortez, in 1519, in successfully conquering Mexico, who was the first European to taste the chocolate. He did not like it, but he found out that it was a very important drink because of the high esteem in which the natives held it.
Meanwhile, when the Aztec Emperor Montezuma first drunk a potations of cocoa with Cortez, the bean was considered so precious that just 100 of them could buy a slave.
In fact, the cacao tree’s botanical name “theorama cacao” was translated from the Greek “theorama,” meaning “food of the gods.” The cacao is the seed from which cocoa and chocolate are made. They are fermented, then washed to remove the sticky coating , and dried. It is a small evergreen tree that belongs to the “starculia” family.
The Dutch developed the famous “dutching” process, which made chocolate easier to drink, and the Swiss developed milk chocolate, adding milk to it.
To this day, chocolate is considered a treat, a luxury. It makes one crave for more and often provides one with solace. It also, makes the best gift as in eating it, one feels good.
Rosalinda Flores -Martinez, 2010
For Ezine Articles.com
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
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