What are Benefits and medicinal uses of onion?

                                                                  

                                   Onion

 

Origin, Distribution and composition 

                                   The onion is a Biennial herb, usually grown as an annul. All parts of onion produce strong odor when crushed. It has a superficial root system, a very short flattened stem at the base, which increases in diameter as it grows. Leave are long, linear and hollow. A bulb is formed by the thickening of the leaf base when the plant reaches a critical stage. The fruit is a spherical capsule.

                       Onion is one of the oldest cultivated herbs. It was a popular food in ancient Egypt, where it is depicted on tombs  as early as 3200 B.C. The Sanskrit word for onion is palandu which has been mentioned in the Garuda Purana. The great Indian sage, Maharishi Atreya and Lord Dhanwantri have  describe the use of onions in great detail.

                        Onion is believed to have originated  in Central Asia, possibly in the Iran-Pakistan region. It has been cultivated since ancient   times in the Middle East and India. Its area of cultivation include India, Malaysia, Indonesia, Burma, the Philippines, China, Egypt, west and East Africa, tropical  South and Central America  and the Caribbean.

                        Onion has been used as a herbal remedy from time immemorial. The physicians of ancient Egypt prescribed onions in various diseases. Dioscoredes  in the first century A.D attributed many herbal remedies to them. In 1835, the onion and milk diet was advocated for dropsy. In 1912, a French  physicians, Dr. Dalache published a comprehensive article on onion cure.   

                         It is high in food value, moderate in protein content and rich in calcium and riboflavin. There is considerable  variation in the composition between different  varieties, it also varies with the stage of majority and the length of storage. Matured onion approximately contain moisture 86.6%, Protein 1.2%, Fat 1.0%, Fibre 0.6%, Minerals  0.4% and carbohydrates 11.1%, Per 100 gm of edible portion. The carbohydrates principally  in the form of sugars. Its mineral and vitamin contents are calcium, Phosphorus,  iron, carotene, thiamine, riboflavin, niacin, and vitamin 'C'. Its calorific value is 51.

                                    Onion contain an essential oil and organic sulphides. The scale of onion  contain catechol and protocatechuic acid. The odour in onion  is due to organic sulphur  compounds, is produced only when the tissues are cut or injured by enzyme action on a water-soluble amino acid. Heat or freeze-drying prevents the enzyme action, so that cooking produced  a different odour, flavour and pungency.

Healing power and curative properties:-

                                    Onion have great therapeutic value. They are stimulants and a mild counter-irritant. They have diuretic properties and promote the removal of catarrhal matter and phlegm from the bronchial tubes.

Respiratory Diseases:-

                                Onion has the property to liquify phlegm and  prevent its recurrence. It has been used as a herbal remedy for centuries in colds, coughs, bronchitis and influenza. Three to four teaspoons of onion juice and honey, mixed in equal proportion can be taken daily in treatment of these conditions. It is one of the safest preventive medicines against common cold during winter.

Tuberculosis:-

                            Though it has been known for many years that onion possessed some germicidal properties, recently two Italian doctors, E. Cuboin  and C. Moriandi found that the injection of its juice prevented the development of tuberculosis in animals in whom germs of tuberculosis were injected. Patients of tuberculosis have improved following adequate consumption of onions.

Anaemia:-

                           Onions are noted for their easily assimilable iron content. They are, therefore, beneficial in treating anaemia.

Heart Attack:-

                            Recent researches in the West have established onion as an effective preventive edible against heart-attack. This benefit is due to the presence of its essential oil, aliypropyl disulphide, catechol, protocatechuic acid thiopropiono aldehyde, thiocyanate, minerals and vitamins. 

                           Dr. N. RadhaKrishnan, principal of the Trivandrum Medical College, and Dr.K. Madhavan Kutty have established, after seven years of research, that to get rid of the disorders due to coronary disease or blood pressure, one should take 100 gm of onion per day. It assists the functioning of the heart by correcting thrombosis besides reducing blood cholesterol.

Cholera:-

                            Onion is an effective remedy for cholera. About 30 grams of onion and 7 black peppers can be finely pounded and given to the patient. It allays thirst, restlessness and also lessens vomiting  and diarrhoea immediately. The addition of a little sugar to the recipe will increase its effectiveness.

Urinary Disorders:- 

                            Onions are highly beneficial in the treatment of the disorders of the urinary system. For burning sensation while passing urine, 6 grams of onion should be boiled in 500 grams of water. When the water is reduced to half, it should be cooled, strained and given to the patient. This relieves  the burning sensation. Onion grated with water on a stone slab and mixed with 60 grams of sugar, is effective in treating retention of urine; It brings about free urination within a short time.

Piles:-

                            Onion is very effective in bleeding piles. About 30 grams of onion should be finely ground on a slab with water and 60 grams of sugar added to it. Taken twice daily this brings relief within a few days.

Teeth Disorders:-

                            Latest research  by Russian doctors have confirmed the bactericidal properties of onion. According to these findings, a person consuming at least one raw onion every day after thorough  mastication, is protected from a host of teeth disorders. Chewing raw onion  for 3 minutes is sufficient to kill all germs in the mouth. Toothache is often alleviated  by placing a small piece of onion  on the affected  tooth or gum.

Skin Disorders:-

                            Onion is irritating to the skin and stimulates the circulation of blood in the mucous membranes. Warts sometimes disappear when rubbed with cut onions.

Ear Disorders:-

                            Cotton wool dipped in onion juice and put into the ear is a popular Russian Remedy for noises in the ears. Heated juice dropped in the ear relieves earache.

Precautions:-

                            White onion is preferable to the red and yellow varieties. Onion should be taken with meals preferably raw, as fried or cooked onions are comparatively difficult to digest. For therapeutic purposes, it is advisable to use onion juice instead of the whole onion. Its being a stimulating and irritating food, one should avoid excess consumption.

other uses

Aphrodisiac:-

                                Onion is one of the most important aphrodisiac foods, second only to garlic. It increases libido and strengthens the reproductory organs. The white variety of onion should be peeled off, crushed and fried in pure butter. This mixture acts as an excellent aphrodisiac tonic if taken regularly with a spoon of honey on an empty stomach.

                                The immature and mature bulbs are either eaten raw or cooked. They are used in soups and sauces and for seasoning many foods. Small white leaf bases-before the bulbs are formed-are eaten raw, by themselves or in salads.

What are Benefits and Medicinal uses of Spinach (Paalak)?

                    SPINACH (PAALAK)

        

            The spinach is the most popular leafy vegetables. It is cultivated on a large scale in almost every part of India. At present, it is the most esteemed green leafy vegetable.

Qualities:

                          Spinach is a bit pungent, sweet, digestible, cool, and dry. It stimulates peristalsis and is a mild laxative. It is easy to digest and assimilate. It has a satisfying quality. It is heavy and palatable. It eliminates cough, asthma and toxic elements.

Analysis of contents:

                         Spinach are contained 91.7% water, 1.9% Protein, 0.9% fat, 4.00% carbohydrates, 1.5% minerals, 0.06% calcium, 0.01% Phosphorus, 5 mg/100 gm Iron, 2600 to 3500 I.U/ 100 gm Vitamin 'A', 70 I.U to 100 gm Vitamin 'B', 48 mg/ 100 gm Vitamin'C'

                                Its also contains magnesium, sulphur, sodium, silicon and potassium in minute quantities.

Use:

                            The spinach is agreeable vegetable. It is often cooked as a green vegetables. Its soup also can be taken by boiling it. But its raw juice gives the maximum benefits of its contents.

Benefits:

                            As the iron of spinach is easy of digestion, it is employed as a food medicine in anaemia with satisfactory results. The minerals which spinach contains reduce acidity and bestow health. Its juice is diuretic. It allays bile-disorders. It is very effective against gynaecological diseases.

Note:

                     Spinach contains salts of oxalic acid in good proportion. Hence it is harmful to people likely to get kidney stone trouble. Therefore, they are advised  to make restricted use of spinach.

 

What are Benefits and Medicinal uses of Basil (Tulsi)?

                             BASIL (TULSI)

                Basil has been recognized as a medicine ever since the dawn of civilization. Its medicinal properties have made it so popular that people regard it with devotion and worship it. Basil has two varieties: Black and white. Black basil is considered to be superior to while basil in merit. On account of its multifarious properties, our ancient sages have given it a religious significance so that every Indian house might have a basil-plant grown near it. Basil plant grows only in India. It is part and parcel of India life.

Qualities:

            Basil is bitter, pungent, warm, fragrant, light, appetising and dry  in nature. It cures gas-trouble, cough, swelling, intestinal worms, vomiting, skin-diseases and kidney-disorders. It is good for the heart and the eyes. It expels intestinal worms. It is believed that the basil-plant emits one kind of gas which purifies  the polluted atmosphere around it.

Uses:

            Take two or three spoonfuls of basil-juice either alone or mixed with some other palatable juice.

Benefits:

            Two or three spoonfuls of basil-juice taken on an empty stomach in the morning increases vitality and lustre of the body. It is a good nerve -tonic. It enhances the memory-power.

            Basil-juice kindles gastric fire. It is definitely effective against hyper-acidity, dysentery, colitis and other digestive disorders.

            A spoonful of basil and ginger-juice mixed with honey works as a good medicine for fever, cough and asthma.

            Basil-juice is a specific remedy for malaria. It allays cold, catarrh and headache. It has strengthening effects on the  kidneys. It  brings down the level of cholesterol in blood.

            Two drops of basil-juice put in the eyes twice a day bring good results in the treatment for night-blindness. Basil-juice if applied on the body cures allergy. A few drops of basil-juice are put  in the ear to treat any ear-trouble.

            A simple decoction prepared by boiling basil, ginger and green tea leaves in water is very delicious and nourishing one.

What are Benefits and Medicinal Uses of Tomatoes (Tamatar)?

 

                        Tomatoes

The tomatoes is an excellent food for diabetics for those who desire to reduce their their weight.

 

Introduction:

                        The tomatoes is a native of South America. Sir Walter Raleigh brought it to Europe. It is said that it was introduced into India from Europe.

Qualities:

                        According to the Ayurveda, the tomato is light, lubricous ,warm, stimulant, appetiser, laxative and a remover of cough and windiness.

Analysis of Contents:

                        Tomatoes are contained   94.3% Water, 0.9% Protein, 0.4% Fat, 3.9%  Carbohydrates, 0.9% Minerals, 100 I.U./100 gm Vitamin ‘A’, 39 mg/100 gm Vitamin ‘C’.

                         The tomato contains some  Vitamin 'B1' and Vitamin 'B2'. The minerals contained in the  tomato include Calcium, Phosphorus, Sulphur, Potassium, Magnesium, Chlorine, Sodium, Iron and iodine. It also contains citric, phosphoric and malic acids which purify the blood.

                          The tomato is rich in vitamin 'A'. Five small tomatoes are sufficient to supply necessary vitamin 'A' for a day.Weight for weight tomatoes contain more vitamin 'A' than butter. It is remarkable that the vitamin 'C' content contained in the tomato is not quickly destroyed because it is protected by  the acid it contains. The vitamin 'C' content of the tomato increases as it ripens. Only ripe tomatoes contain vitamin 'B2'. Only 150 ml of tomato juice supplies one-third of vitamin 'C' necessary for a day. For children, tomato-juice is better than orange-juice.

 Use:

                                     Tomatoes are widely used as salad. Tomato-juice is taken as soft drink. Soup can also be prepared after boiling tomatoes. Some honey, date or  jaggery can be added to tomato-juice to make it a palatable drink.

 Benefits:

                    As the tomato has a very low carbohydrates content, it is a very good food for diabetic patients and for those who want to reduce their body weight.

                            Tomato juice cleanses the stomach and the intestines. It is also useful in kidney disorders. It removes indigestion, gas and constipation. It gives relief in liver-diseases. As the iron of the tomato is easily digestible, it is completely absorbed in the body. Hence tomato-juice is very important for anaemic patients. Tomato soup can be given also in fever.

                             There is a reference that in Guy’s Hospital at London, patients suffering from eye-troubles and weakness were cured by tomato-juice. In ‘The Cancer Hospital’ at  New York  the patients are given tomatoes and tomato-juice

What are Beneficial and medicinal uses of Sweet Lemon?

 

                        Sweet Lemon

 

“The juice of sweet lemon increases vitality and resistance against diseases.”

                                                                                                     -Dr. Kularanjan Mukerji

 

 

 

                                                                                                                                           

Introduction:

                            The sweet lemon, one of the most delicious fruits, is known to all. In India the sweet lemon is one of the most popular fruits. It is considered indispensable in illness. The sweet lemon with thin rind possesses valuable nutrients. It belongs to lemon genus.

 Qualities: 

                            The sweet lemon is sweet, delicious and cool. It quenches thirst. It is refreshing and heavy. It promotes virility. It is somewhat constipating. It is effective in windiness, biliousness, cough, vomiting, dehydration, blood impurities and dyspepsia. Alkaline elements contained in the sweet lemon reduce acidity of the stomach. Its juice increases vitality and resistance power against diseases.

 

Analysis of contents

                              Sweet melon contained: 84.6% water, 1.5% protein, 1.0% fat, 10.9% carbohydrates, 0.09% calcium, 0.02% phosphorus, 26 I.U. / 100 gm vitamin A, 0.3 mg/100 gm Iron, 63 mg/ 100 gm vitamin C.

 Uses:

                            Chewing sweet lemon cleanses and strengthens the teeth. Its fibrous elements are useful in removing constipation. However to get the maximum benefit of its properties, its juice should be taken. Juice can easily be extracted from it with the help of a hand- juicer. Those who are easily affected by cold should warm the juice a bit before taking it or add two spoonful of ginger juice.

 Benefits:

                      In fever, when any other food is prohibited, sweet- lemon-juice proves to be a boon, providing nourishment to the body. Sweet lemon- juice allays acidity and is an excellent appetiser. It rapidly normalises the impaired digestion.

How to cure Cancer by Grapes (Angoor)?

                   Grapes Cure Cancer

                A number of experiments  conducted in America to detect any anti-cancer properties of grapes have yielded better than expected results.

                Here is an amazing examples of Mrs. Johanna Brandt who conquered cancer with the grape-fruit diet. This is a living evidence which proves that even woman has firm determination and strong will.

                At her young age, Mrs. Johanna Brandt suddenly developed severe abdominal pain. In the beginning, she restored to domestic remedies and later to modern medicines. But there was no improvement. She was taken to the hospital for further tests. At the end of all different types of tests, the doctors diagnosed the disease as cancer. Johanna and all the members of her family were stuck with grief and fear.

                The doctors advised Johanna to undergo an operation. But Johanna had formally met the persons in whom the cancer had worsened after the operation. She was also aware of the futility of the treatment of cancer by medicines and radiotherapy . So she firmly refused to undergo the customary treatment.

            Johanna had come across a book ‘Fasting Cure’ by Dr. Upton Sinclair. This book inspired her to follow nature-cure. She did multiple short fasts at home. She took food at intervals and resumed fasting. The battle for life lasted for nine years. During every fast, tumour stopped growing but did not totally disappear. After nine years, again an X-ray was taken. It showed that the tumour had been divided into two parts. Doctors advised her to immediately undergo an operation. But Johanna Brandt refused again. She continued fasting. Fasting could check the growth of the tumour but the unbearable abdominal pain continued. Three more years passed in this way.

             Afterwards purely for the sake of an experiment, she began to take grapes alone. This diet proved miraculous. The abdominal pain vanished within a week. Johanna got rid of her cancer just within six weeks. Now there was no trace of tumour in X-ray report. The doctors just could not believe what they saw. After that Mrs. Brandt successfully carried out this grape-juice experiment on a number of patients.

            On the basis of her experience, Mrs. Johanna has written an interesting book  ‘The Grape Cure’. The book has been received warmly by laymen and critics alike and has run into many editions.

What are Benefits and Medicinal uses of Rejuvenation By Thick Buttermilk

 

                           Rejuvenation By Thick Buttermilk

 

What is Rejuvenation Thick  Buttermilk?

                                           Many expert dieticians consider thick buttermilk (matha) to be more effective than milk or curd in certain ailments. Thick buttermilk has a special significance as it is light and easy for digestion. It is called the nectar of the earth. It has no equal in rejuvenating the body by expelling harmful elements from it.

                           The properties and effects of buttermilk vary in proportion to quality of milk of which it is made. If one desires to get oneself rejuvenated by thick buttermilk, one should use only the milk of cow. A mixture of three-fourths of curd with one-fourth of water makes a delicious thick buttermilk. The sour curd should not be used for preparing buttermilk. For treatment, thick buttermilk should be prepared three to four times from fresh curd every day.

                            There is a clear reference in ‘Bhavaprakash, the famous ancient book of medicine, that one who takes thick buttermilk in prescribed manner never loses one’s health.

                               According to the Ayurveda thick (cow) buttermilk is delicious, light and warm. It kindles gastric fire. It is sweet and digestive. It eliminates all the three principal systemic disturbances i.e. ‘vata, ‘pitta’ and ‘cough'. It helps to digest fried items, sweets and other heavy items.

                            Thick buttermilk made of skimmed-milk is nearly devoid of fat. Other contents of thick buttermilk are as follows:

                            Protein about 3.2 to 3.4 per cent, Lactose about 4.6 to 5.2 per cent, Lactic acid about 0.5 to 1.1 per cent, Calcium about 0.12 to 0.14 per cent, Phosphorus about 0.09 to 0.1 per cent, Iron about 0.2 to 0.3 per cent.

                             It also contains magnesium, potassium, sodium, chlorine, sulphur and other salts in small proportion. It contains Vitamin ‘B2’ 30 mg/100 gm and Vitamin ‘A’ in a small quantity.

 The method of taking thick buttermilk for rejuvenation:

                                   The method of taking thick buttermilk for rejuvenation is the same as that of taking milk. If taking milk for rejuvenation does not suit one, one can take thick buttermilk instead. It should be well remembered that thick buttermilk should not be sour.

                          One who takes up thick buttermilk for rejuvenation in order to maintain health and to allay minor disorders need not do any preplanning. One can begin the regimen of thick buttermilk after observing fast or juice-fast for two to three days.

             However, in cases of chronic diseases, the patient can preplan to get the maximum benefits out of the regimen of thick buttermilk. First of all, the patient should resort to nature-cure to check the disease. Then he should get his body cleansed by observing fast or juice-fast for about four days. He should begin taking thick buttermilk on the fifth day. As per the chart given below, thick buttermilk should be taken every two hours.

 

Day                 Quantity of thick buttermilk                 How many               Total quantity                                                to be taken                        times?                           of thick                                                                                                                                        buttermilk

First                               25 ml                                           7 times                   175 ml

Second                           50 ml                                           7 times                    350 ml             

Third                              75 ml                                           7 times                     525 ml

Fourth                            100 ml                                         7 times                     700 ml

Fifth                               125 ml                                         7 times                      875 ml

Sixth                              150 ml                                         7 times                     1050 ml

 

  Note:

                             From the 7^th day onwards, thick buttermilk should be taken at the intervals of one and half hours instead of 2 hours.

 

Day                    Quantity of thick buttermilk               How many              Total  quantity                                                to be taken                               times ?                    of thick                                                                                                                                       buttermilk 

                                                                                                                                                  Seventh                          150 ml                                          9 times                         1350 ml

Eighth                            175 ml                                          9 times                         1575 ml

Ninth  

 And                     200 ml                                          9 times                          1800 ml

Tenth

 

  Note:

                         From the eleventh day thick buttermilk should be taken at the interval of one hour.

 

Day                     Quantity of thick buttermilk                How many         Total quantity                                            to be taken                                     time?                    of thick

                                                                                                                     buttermilk

                                                                                                                  Eleventh                   200 ml                                          12 times                      2400 ml

Twelfth                      250 ml                                          12 times                      3600 ml

Thirteenth                 300 ml                                           12 times                      3600 ml

From the fourteenth day, the patient should take thick  buttermilk  at the interval of every three quarters of an hour and sixteen times a day. Thick buttermilk should not be taken in noon times. This order should continue at least for 30 days. Some experts advise to continue the regimen for even more days.

            Start should be made by taking the first dose in the morning at 7. Buttermilk should be taken till 7 in the evening. Neither sugar nor salt should be added to it for taste. Adjustments in quantity, if circumstances warrant, may be undertaken.

 

The conclusion of the regimen of thick buttermilk:

            The patient  take thick buttermilk six times (only for the first half of the day) on the day when the regimen is to be concluded. In the afternoon, he should take fruits or vegetables or whole fruits containing minimum quantity of fibres. The same quantity of thick buttermilk should be taken on the second day, but in the noon, he should take fruits and steamed vegetables. On the third day, he should take thick buttermilk in the morning, at noon in the evening-three times only. He should take fruits or steamed vegetables during the intervals. From the fourth day he should begin talking a small quantity of cooked food. Gradually he should come back, to normal diet.

Hints:

            During the regimen of thick buttermilk, it is possible that one may suffer from minor ailments like swelling of gums, body ache, constipation or diarrohea. The patient need not worry about these disorders. Something, the patient feels feverish during the regimen of thick buttermilk. In such cases he should stop taking thick buttermilk for a day or two and observe fasting. When temperature becomes normal, he should resume taking the regimen. During the regimen, there is an increase in the amount of perspiration and urine. It is natural. The patient need not worry about it.

 

Disease in which thick buttermilk regimen is useful:

            Physicians are of the opinion that there is no remedy superior to thick buttermilk for the cure of abdominal disorders and dysentery. Thick buttermilk vitalises, strengthens and activates the digestive organs.

            Moreover, the efficacy of the regimen of thick buttermilk in skin-diseases, piles, dropsy, asthma, arthritis, diabetes and other disease has been well established.

            In short, thick buttermilk is a simple and harmless remedy for cleaning the body, expelling hostile elements from the body and the rejuvenation of the body.

What are Benefits and Medicinal uses of Honey (Shahad) ?

 

                            Honey

 

                                “Honey is a unique medicine.”

                    -Ayurvedacharya Vagbhata

                    A drop of honey is wordless, pleasant poem; divine song accomplishing sweet harmony; a chorus a warmth and light. Colours of innumerable flowers and there pleasant fragrance are latent in every drop of honey. Honey is a harmless combination of the perfume and sweetness of flowers.

                     Aristotle has stated, “when the stars rice in the sky and the rainbow is visible, pure honey oozes from the atmosphere. Honey is the sky’s   perspiration, of the sweet saliva dripping from the stars or the nectar trickling from the air.”

                      There are references in the vedas that people in those days were used to taking honey with spirituous liquor.  There are eulogies in honey. In the Arabian literature, honey pervades the poetry. Honey has a unique place in the poem of Hafiz.

                        The value of honey has been accepted in India since time immemorial. In Egypt also, honey had been used in the preparation of various types of medicines. In ancient Greece it was very popular. In Olympic games, it was largely used with hot water after strenuous exercises to replenish the store of exhausted energy. Hippocrates, the father of the European medicine, believed that honey bestowed long life and therefore used to recommend   it to his patients.

                         According to Vagbhata,   honey is good for eyes and it is used in the preparation of different medicines for the eyes. It is dry in its intrinsic nature and so it can be used for reducing obesity. Honey is a ‘rasayana’. It is aphrodisiac. It reduces fat and increase virility. It dislodges phlegm. In the Ayurveda, honey is regarded to be ‘Yogavahi’. It means that honey increases the curative power of the medicine with which it is combined.

                         The bees suck the nectar from flowers and deposit it in their honey sack. The bees have to visit over two to five lakh flowers to gather one kg. of  honey. Sometimes they fly to a distance of two miles from their hive in search of flowers. Honey stored in the hive has 75 percent of water. But as the time passes the water evaporates to a large extent. During this process the water content of the nectar is reduced to 20 percent.

                         In reality, the nectar gathered by the bees is a form of cane-sugar, but in the honey sack of the bee it undergoes chemical changes. The cane-sugar is converted into a combination of dextrose and levulose.  Hence the cane-sugar content of honey is only 1.9 percent. The total content of honey is 76.4 percent, of which levulose forms 40.5 percent and dextrose 34 percent. The average percentage of other constituents is: dextrin (1.5 per cent) and ash (0.18 per cent). Besides, it contains iron, phosphorus, calcium, sodium, potassium, sulphur and manganese in small quantities. It is the darker varieties of honey which contain more mineral salts. Honey contains the following vitamins in moderate quantities:

                         Thiamin 6 microgrammes, riboflavin 60 microgrammes, niacin 32 micrograms and Vitamin ‘C’ 5 microgrames.

                            As a sweet, honey is far superior to sugar-cane. Of all the carbohydrates it is most easily digestible.

                             In the Moscow hospital, on an experimental basis, T.B patients were given 580 to 750 grams of honey daily. The patient gained weight. They obtained considerable relief from cough. Their haemoglobin   percentage increased. As a fuel for the body honey has no equal. Sugar in honey is predigested and is directly assimilable. Its absorption takes place right from the tongue. As it can be assimilated without taxing the digestive organs, it constitutes an admirable food for weak persons. It has a beneficial effect on indigestion, colitis and acidity. In fever, when it is difficult to digest food, honey serves the purpose of a medicine for preserving energy. It is recommended as a good food in typhoid and pneumonia.

                             According to Dr. J. H. Kellogg, honey is an ideal food in the heart and the liver disorders. In the case of weakness of the heart or in hysteria, if honey is given with warm water, it serves the purpose of brandy or spirit of ammonia.

                            Honey is full of powerful antibacterial properties. The diarrhoea germs when placed in honey could not survive for more than 10 hours. The paratyphoid and the typhoid germs died within 24 and 48 hours respectively.

                            Ulcers heal rapidly when honey is applied to them. Honey is a mild laxative. It cures constipation and gives relief in cold, cough and sore throat. It is helpful in disturbed urination. It is considered to be a remedy for rheumatism and arthritis.

 

 

 

 

 

 

 

 

What are Benefits and Medicinal uses of Watermelon(Tarbuj) ?

                         Watermelon

 

“In scorching summer days, nothing is more soothing than the juice of the watermelon.”

                                                                                                            -Dr. J.H. Kellogg

                                      
                                                                                                                                                                   

Introduction:

                         The watermelon is indigenous to Africa. It is now a favorite fruit in all the parts of the world. Growing on a vine this fruit is round in shape and weighs generally between 1 to 12 kgs. The pulp (kernel) of the watermelon is reddish in colour and very sweet in taste. The pulp contains black seeds.

 Qualities:

                        According to the Ayurveda, the watermelon is cool, diuretic, energizing and delicious. It satisfies thirst and hunger, gives nutrition and allays biliousness.

 Analysis of Contents are:

                     95.7% water, 0.1% protein, 0.2% fat, 3.8% carbohydrates, 0.1% calcium, 0.01% phosphorus, 0.2 mg/100 gm Iron, 0.2 mg/100 gm Niacin, 2.0 microgram/100 gm Vitamin ‘B’, 1 mg/100 gm Vitamin ‘A’.

 Use:

                      The watermelon can be eaten directly after discarding its thick rind and seeds. Its juice also can be taken. Since the juice can be taken in large quantity, the body is provided with more nutrients.

 Benefits:

                       The juice of melon gives relief in abdominal troubles and it has a soothing effect on the burning sensation in the stomach. As it is diuretic it is beneficial in kidney and bladder disorders (renal dysfunction). It is chiefly used for giving cooling effect on the body and the mind. It stimulates the process of rejuvenation going on in the body.

 

 

 

 

 

What are Benefits and Medicinal uses of Pineapple (Ananas)?

                                                         Pineapple

 

“As the pineapple contain sufficient chlorine. It stimulates the activity of the Kidneys and the help to remove waste products from the body.”

                                                                                    -Sir George watt

 

 

 

Introduction:

                            The pineapple is the believed to be a native of Brazil and was introduced in Europe by Columbus, the famous navigator. Afterwards it spread everywhere. There is a reference that the Portuguese brought it to India in 1502 A.D.

                   It is freely grown in Burma, Malaysia and the Philippine Islands are considered to be excellent quality.

 

Qualities:

                          The Ayurveda has brought to light many of the properties of pineapple. The ripe pineapple is a diuretic. It destroys intestinal worms and soothes bile. It is delicious and digestive. It expels gas. It is beneficial to the heart and effective in abdominal disorders, jaundice and anemia.

 

 Analysis of Content:

                                        Pineapple contains   86.5% water, 0.6% Protein, 0.1% Fat, 12.0% Sugar, 0.12% Calcium, 0.01% Phosphorus, 0.9 mg /100 gm Iron,  60 I. U./ 100 gm Vitamin ‘A’, 120 I.U./100 gm Vitamin ‘B2’, 63 mg/100 gm Vitamin ‘C.

 

The pineapple contains 12 per cent sugar. About 4 per cent of its sugar is constituted by glucose  and  7.5 per cent by cane-sugar. 87 per cent its total acids are formed by citric acid and 13 per cent by malic acid.  These acids are beneficial to the body.

The pineapple contains an enzyme called “ brosmelin” which resembles pepsin and therefore helps to digest food. It gives relief in digestive disorders.

Uses:

               The pineapple should not be taken on empty stomach. The upper rind and the innermost flesh on the pineapple should be discarded. The remaining portion should be cut into pieces. Juice should be extracted from these pieces. Raw pineapple or excessively ripe pineapple should be avoided during pregnancy.

Benefits:

              Fresh pineapple juice exercises a soothing effect on the throat. It is very useful in preventing affections of the vocal organ. In diphtheria, it is used for removing the dead membranes from the throat. This antiviral property of the pineapple juice has been confirmed even by the Ayurveda experts. As per their opinion pineapple juice allays bile, destroys intestinal worms and is beneficial to the heart

Chlorine contained in the pineapple juice stimulates the activity of the kidneys and helps to remove toxic elements and waste products from the body. It also gives relief in cellulitis.