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.

 

What are Benefits and Medicinal Uses of Pomegranate (Anaar)?

 

                                                 Pomegranate

 

“Pomegranate juice is very easy to digestion and it allays cardiac pain.”

                                                     -Dr. Wilson Popenoe, New York

 Introduction:

                                   Pomegranate is believed to be a native of Persia and Afghanistan. It has been used in India for centuries. In ancient times King Solomon had a garden exclusively of pomegranates. Before a few years Muskati pomegranates were very popular. But, now pomegranates of excellent qualities grow also in India. Pomegranates from   Dholka (Gujarat) are very popular.  Pomegranate is a summer fruits.

 

  Qualities: 

                         Pomegranates has three varieties- sweet, sourly, sweet and sourly sweet with astringent taste. Sweet pomegranates are excellent. They are delicious, light, astringent, constipating and lubricious.

                       They increase intellect. They vitalize the body and satisfy hunger. According to Ayurveda, they are ‘tridoshnashaka’ i.e. they effectively alleviate all the three ailments (windiness, biliousness and cough).

                     They are also beneficial in thirst, burning sensation, fever, cardiac trouble, mouth-diseases and vocal disorders. Furthermore they cure dysentery and increase blood and vitality.

 

  Analysis of Contents:

                                         Papaya contains 78% Water,  1.7% Protein,  0.1%  Fat, 14.5%  Carbohydrates, 0.01%  Calcium,  0.07% Phosphorus, 0.03 mg/100 gm Iron, 10 mg/100 gm Vitamin ‘B’,16 mg/100 gm  Vitamin ‘C’                                                                         

                 Sugar content of pomegranate is in the predigested from and contains only 0.15 per cent of sucrose.

 Use:

         Pomegranate juice is a bit costly; but compared to other juices it is easily digestible. The juice can be extracted by squeezing its seeds in a piece of cloths. Only sweet pomegranates should be selected for medical uses. Pomegranate is effective for all types of fevers. It provides nutrition without giving any undue exertion to the digestive system.

 Benefit:                                                                                                                                        It is tonic for the heart and allays cardiac pain. It coves vocal and mouth diseases. It has a soothing effect on the burning sensation in the stomach. It increase appetite and give relief in anemia. It is also useful in diarrhea, dysentery and cough.

 

 

 

 

What are Benefits and Medicinal Uses of Guava (Amrood)?

                                      Guava

  Guava contains much more vitamin ‘C’ than any other fruit expect the Indian gooseberry  (Amla).

Introduction:

The guava tree is indigenous to south America. Today it is widely available throughout the world. It has been a favourite fruit in India also since ancient times. It is freely available in winter. The guava has two principal varieties : one of them has a white Kernel and in the other the Kernel is red or pink. The guava with white Kernel is sweeter than that with pink kernel. The guava of Prayag and Varanasi in Uttar Pradesh are of excellent quality.

Qualities:

Guava is palatable, astringent and sweet. It promotes semen. It is beneficial in constipation. It is cool and it checks the excess flow of bile. It works as an appetiser. It gives relief  in burning sensation. It cures delusion, hysteria, and it quenches thirst. It destroys intestinal worms. It also gives relief in insanity. It eliminates constipation.

Analysis of Contents

          Guava contains 76.1% Water, 1.5% Protein, 0.2% Fat, 14.5% Carbohydrates, 0.01% Calcium, 0.04% Phosphorus, 1 mg/100 gm Iron, 300 mg/100 gm Vitamin ‘C’.

            Guava contains much more Vitamin ‘C’ than any other fruit except the Indian Gooseberry (Amla). When the fruit is over-ripe and soft, its Vitamin ‘C’ potency decreases. The rind of the guava and the Kernel nearest to the rind contain the highest amount of Vitamin ‘C’.

Use:

              Guava can be eaten directly by masticating it well; but to obtain more nutrients, its juice should be taken. Every 100 ml of the juice contains 70 to 170 milligrams of Vitamin ‘C’ .

Benefits:

Guava is beneficial in constipation, blood- impurities, leprosy and other diseases.

What are the Benefits and Medicinal Uses of Papaya (Papita)?

                                                      Papaya

                 Papaya contains ‘papain’ which helps to digest food.

Introduction:   

                       The original home of papaya is Mexico and the West Indies Islands. It is believed that in the early part of the 17th Century, it was introduced  into India, Africa, Australia and other countries. 

               Papaya is a well known, cheap and easily available sweet fruit. It grows during the months of February and March as well as May to October. The unripe papaya is green in colour. On its ripening, it becomes yellow in colour. The seeds of the ripe papaya are pepper-like black. They are bitter in taste.

Qualities:

 

                                The ripe papaya is delicious, heavy, warm, oily, laxative and antibilious. It increase virility. It is beneficial to the heart. It helps to alleviate insanity. It is beneficial to the liver. It helps to check splenic enlargement (splenomegaly). It is a good medicine for constipation and urinary disorders. 

 Analysis of Contents:

                              Papaya Contains 89.6% Water, 0.5% Protein, 9.5% Carbohydrates, 0.4% Minerals,  0.01% Calcium, 0.01% Phosphorus, 0.4 mg/100 gm Iron, 2020.I.U./100 gm Vitamin ‘A’, 46 to 136 mg/100 gm Vitamin‘C’,  0.1%  Fat.

                                                           

         Nearly one the half of the sugar in papaya is constituted of glucose and the other half by mostly fruit sugar (fructose). As a source of Vitamin ‘A’ among fruits, papaya ranks next to mango. Vitamin ‘C’ in papaya increase with maturity.

   

In an experiment carried out in Hawaii, it was found that extremely raw papaya contains 32 mg., green  40 to 72 mg, half- ripe 53 to 95 mg and the ripe papaya 68 to 136 mg of Vitamin ‘C’ per 100 gm.

The sugar and vitamin ‘C’ contents in papaya are highest during the months of May to October. Papaya also contains Vitamin ‘B1, and Vitamin ‘B2’ and niacin.

The white (milky) secretion of raw papaya contains the digestive enzyme papain in significant amount. Papain is a protein-digesting  enzyme.

Use:

Raw Papaya can be used in its juice form. The ripe papaya can be taken in its natural form. Juice can also be extracted from it by adding a little milk or water to it in a mixer. Papaya juice is delicious and refreshing.

Benefits:

    The raw papaya juice is very helpful in expelling round worms from the digestive tract. The papaya is effective in liver trouble also. It helps to secure proper menstrual flow. 

The Ayurveda experts have regarded papain as a remedy for abdominal disorders. 

It is a good medicine for dysentery, hyperacidity, dyspepsia and constipation. 

It has also been proved useful in anaemia and splenomegaly. 

In addition to papain papaya contains enzymes such as arginine (for male fertility ), carpain (good for heart) and fibrin (necessary for blood-coagulation).

Dr. Lytton Bernard has claimed rejuvenating properties for papaya for the control of ageing. 

Papaya cleanses the body completely. To get such cleansing benefits one should take about 200 ml of papaya juice daily. The purpose is rapidly served if one undertakes juice fasting and consume 200 ml of papaya juice alternated each hour with the equal amount of cucumber juice.

Because of the different type of enzymes contained by papaya, it has been recommended for use as a part of the treatment for cancer. After treatment with antibiotics, the use of papaya juice will hasten the restoration of the friendly symbolic bacteria in the gut which will have been destroyed by the drugs.

Papaya is also a diuretic. It is therefore beneficial in kidney disorders. The ripe papaya is a sure remedy for  constipation. It gives relief in asthma too.

Note:

Pimples are removed by rubbing the white pulp of raw papaya on the face. It brings lustre to the face and removes wrinkles.

          Some Ayurveda experts believe that papaya causes heat in the body. That is why they advice to avoid papaya in pregnancy, and in fever. 

           The seeds of the ripe papaya are used for quenching thirst and for destroying intestinal worms.

            A poultice of the leaves of a papaya plant is beneficial in neuralgia (nerve-pain) and elephantiasis.

What are the benefits and medicinal uses of Liquorice (Mulethi) ?

                                          Liquorice

                                            Botanical Name:  Glycyrrhiza Glabra                                             

                                                                                                             Indian Name : Mulethi

Origin, Distribution and Composition 

                          Liquorice is a popular flavouring agent. It is a tall, erect herb, growing  upto about 1.5 meters in  height. It has compound  leaves, lilac or light violet flowers, flat fruit and is densely covered with small spinous outgrowths. The dried roots and underground stems or rhizomes of the plant constitute the drug.

                        Liquorice has been known to pharmacists for thousands of years. In ancient Chinese pharmacy, it was used for its rejuvenating properties especially when used for long periods. It was used for quench thirst, alleviate feverishness, pain, cough and distress of breathing.

                        Liquorice plays an important part in Ayurvedic system of medicine and is one of the principal drugs mentioned by  Susruta.   Liquorice is cultivated in Southern Europe, Syria, Iraq, Turkey, Greece and Russia. 

                        Large quantities of these roots are annually imported in India, though it is also cultivated in north-west parts of the country.The herb contains glycyrrhizin, glycyrrhizic acid and glycyrrhetinic acid.

Healing Power and Curative Properties:

                           The root of the plant is a laxative and expectorant. When externally used it has a soothing effect on the skin. Powdered  liquorice is very popular in allopathic medicine.

 Stomach Disorders:

                      Liquorice is an excellent remedy for relieving pain, discomfort and other symptoms caused by acrid matter in the stomach. It should be taken in powder form.

  Sore Throat:

                            The herb is a recognized  home remedy for sore throat. A small piece of raw liquorice if chewed or sucked, provides relief by soothing the inflammation.

 Cough:

                                Lubricating the throat  with a decoction of liquorice mixed with honey brings relief in dry cough.

Myopia:

                                Liquorice  is used in the treatment of myopia. Half a teaspoon of the powder of the root, mixed with an equal amount of honey and half the quantity of ghee, can be given twice daily with milk on an empty stomach in this case.

Constipation:

                                Liquorice  is also used as a laxative in constipation. Its Powder is taken with jaggery and water in this condition.

Stomach Ulcer:

                            Liquorice is very effective in treating pain due to stomach ulcers, as it soothes the irritation caused by acids. Pieces of the dried root soaked overnight in water and the infusion taken with rice gruel helps in the cure of ulcers. Even allopathic physicians use liquorice for treating ulcers.

Muscular Pains:

                            Liquorice alleviates  muscular pains. Taking an infusion of the roots soaked overnight relieves any chronic joint problems.

Mouth Disorders:

                            The sticks of dried rhizomes are soaked in water and the infusion used as a gargle brings quick relief in oral inflammations. Tiny bits of the stick with sugar-candy can also be sucked.

Baldness:

                            The herb is effective in treating patchy baldness. Small pieces of the root are ground in milk with a pinch of saffron to a paste. When this paste is applied over the bald patches at bedtime regularly, hair growth is seen within a few weeks. This prescription is very effective in the initial stages of baldness, excessive hair loss and dandruff.

Wounds and Scalds:

                            Liquorice powder mixed with butter or ghee and honey, can be applied on cuts and wounds with good results. The leaves of the plant, applied as a poultice, is a useful remedy in scalds of the head and body.

Corns:

                            The  herb heals corns which are just appearing. A paste of liquorice sticks mixed with sesame or mustard oil, if rubbed into the hardened skin at bed time softens the skin and the corn decreases in size.

Precautions:

                            Continuous  and uninterrupted use of liquorice in the treatment of stomach ulcer is not advisable as it may cause increase in weight and puffiness of body. It should also be avoided in pregnancy and in heart and kidney conditions.

         

What are Benefits and Medicinal uses of Minerals?

Minerals

                    The macro elements like calcium, phosphorous, iron, iodine, manganese, chromium, vanadium, molybdenum, copper and zinc give us a marvelous compound in which some elements help others maintain adequate nutritional conditions for the body. Marine sediments (kelp) are naturally rich in all of these minerals.

                    Minerals together with vitamins play a direct role in the functions of growth, development and maintenance of the body. However, vitamins help the organs and systems carry out their functions. These help to create an environment where vitamins are able to do their job. Both are necessary and one cannot function without the other.

CALCIUM (RDA: 800 – 1400 mg)

1.                  There is more calcium in our body than any other mineral.

2.      Calcium together with phosphorous keep the bones and teeth healthy. Calcium and magnesium are important in making sure the cardiovascular system works properly.

3.      To be sure that calcium is absorbed, there needs to be a sufficient amount of vitamin D in the body.

4.      Deficiency of calcium promotes rickets and osteoporosis (brittle bones).

5.      The required dosage increases with age : 800 mg for a young person ; 1400 mg in an adult. This amount may be increased if rickets, osteoporosis etc is present.

Food sources containing calcium:

        Milk, cheese, molasses, yogurt, dolomite, almonds and spirulina.

PHOSPHOROUS (RDA: 800-1200 mg)

        It is an element that requires the presence of vitamin D and calcium to function properly.

         It is useful for the nervous system, brain, bones, teeth and in general for the whole physiological process.

Food sources containing phosphorous:

        Eggs, fish, grains, poultry, cheese, milk, yogurt etc.

Iron (RDA: 10 mg Men; 18 mg Women)

1.          Iron is essential for the production of hemoglobin in the blood. It needs Vitamin C, copper and manganese to be present so that it can be assimilated by the body.

2.                          It helps growth, prevents fatigue, prevents and cures anaemia. Women consume almost double the iron men do. A pregnant or nursing woman requires more: 30 to 60 mg.

Food sources containing iron:

        Molasses, eggs, fish, poultry, wheat germ, crushed wheat

Magnesium (RDA: 350 MG Men; 300 mg Women)

1.                                          Magnesium is indispensable as a supplement in the metabolism of calcium and vitamin – C as well as phosphorous, sodium and potassium.

2                 It is essential for proper nerve and muscle function, effectively helping against stress and depression. Combined with calcium, it is effective as a natural tranquilizer.

4.              It is vital in the metabolic process to convert blood sugar into energy and helps to prevent heart attacks.

Food sources containing Magnesium:

            Alfalfa, apples, figs, limes, yellow corn, almonds, bee pollen, garlic, wheat, rice, kelp etc.

Manganese (RDA: Estimated from 2-2.5 mg)

1.                                          It helps to process vitamins C & B. It is necessary in the digestive process and in the functioning of the nervous system.

3.                It also helps to eliminate fatigue, improve memory and reduce nervous irritability in people.

Food sources containing Manganese:

                Bananas, bran, celery, cereals, egg, yolk, leafy green vegetables, legumes, liver, pineapple, whole grains etc.

Iodine (RDA: 150 mcg):

1.                                          66% of Iodine is found in the thyroid gland. This gland controls the body’s metabolism and gives the body its energy. When this gland does not function properly, it can cause obesity or a lack of weight. Iodine plays a role in the development of hair, fingernails, skin and teeth.

3.      Iodine is mainly found in the thyroid glands and is an indispensable element for body metabolism. Without it, a person gains weight and is fatigued. On the other hand, with hyperthyroid, a person loses weight and is hyperactive.

Food sources containing Iodine:

        Shellfish, iodised salt, marine sediments.The micro elements and trace minerals  are minerals that exist in very small quantities in the body but never the less play a very important role in cellular and nervous functions.

Within these elements, you find:

Copper

            Copper, necessary to convert iron into hemoglobin. It also helps to prevent anemia and to promote mental and emotional stability.

Found in

            Legumes, nuts, shellfish, raisins, molasses, Brazil nuts, soybeans.

Zinc (RDA:15 mg)

                 Zinc is essential in the synthesis of proteins, acting in the muscles and reproductive organs. It helps in the healing process, in infertility, in prostate problems and in lowering cholesterol.  It intervenes in the production of insulin and to maintain the body’s pH balance.

Found in:

              Soybeans, spinach, sunflower seeds, mushrooms.

Vanadium:

               Vanadium inhibits the formation of cholesterol in the arteries. It helps in the prevention of heart attacks.

Found in:

                Bee pollen.

Selenium (RDA: 50 to 200 mcg is suggested):

                Selenium is an important element for health. Above all, as an anti-oxidant together with vitamin E.

Found in:

                Whole grains, cereals, fish, Brazilian nuts.

Molybdenum (RDA: 150 mcg is suggested):

                It is important mineral for the metabolism of some nutrients. It helps combat anemia.

Found in:

                Grains, green leafy vegetables, legumes.

Cobalt:

                It is an integral component of vitamin B12 necessary for the normal functioning of red blood cells as well as other cells. It helps the circulatory system.

Found in:

                Peaches, chamomile, garlic, wheat, barley.

Fluorine:

                Fluorine straightens teeth and bones, protects against infections, prevents depression and the formation of ulcers.

Found in:

                Alfalfa, almonds, avocado, cauliflower, carrots, dates, garlic, nuts, whole rice, spinach, tomato, wheat.

Silicon:

                Silicon helps fortify bones and teeth and in the elasticity of tendons; increases energy and resistance.

Found in:

                Alfalfa, almonds, apples, banana, bee pollen, carrots, cauliflower, cherries, corn, spiritual, lettuce, onions, spinach, tomato, melons, wheat, barley germ.

Sodium:

                Sodium neutralizes acid and activates body fluids and organs. It is an important component for muscle and nerve functions as well as for the proper functioning of the liver, pancreas and gall bladder.

Found in:

                Alfalfa, apples, bee pollen, broccoli, lentils, onions, strawberries, melons, wheat and wheat germ.

Sulphur:
    

                It helps to combat bacterial infections. It is an important element for nerves, brain and liver. It participates in the whole vital process of the body.

Found in:

                Alfalfa, spinach, avocado, bee pollen, carrots, garlic, corn, kelp, onions, potatoes, thyme, wheat, barley germ.

Chromium:

                                  It is a mineral which acts directly on cell metabolism. As a consequence, it is absolutely essential in order for insulin to function.

     If used properly, it can dramatically help to form muscles and reduce fat.  It significantly contributes to the reduction of cholesterol and to control the metabolism of blood sugar. It increases energy.