Introduction to Food As Medicine
The following information follows the A.C.N.M. 'Food as Medicine 1' course.
Adzuki Bean
|
Name of Food:
Adzuki Bean Botanical name: Paseolus angularis Family: Fabaceae Range: Far East, also South Asia (China, India, Taiwan and Thailand) and Japan. (most probably originated in China). Habitat: There are two kinds of adzuki beans. Hokkaido beans are round, shiny, and deep maroon in color. They are grown in volcanic soil on the northernmost island of Japan. Basic adzuki beans that are grown in the mid-western United States as well as in Asia, are slightly smaller, lighter in color, and not as sweet. Not known in the wild (usually cultivated) |
|
Edible Part:
Seed/bean. Edible Uses: Cooked in soups and stews, used in some bread recipes as flour, made into sweetmeat, cakes and confectionary in Japan, the far east and other parts of Asia due to high natural sugar content, used, after fermentation, as a confectionery product. Commonly sprouted and used in salads and added to soups and stir fry’s. Made into a paste and used in a variety of dishes as flavour (usually sweetens dishes added to). It is also used in Ayurvedic medicine as an aid to menstrual irregularities (i.e. chewing a couple of beans can delay the menstrual cycle for a few days). |
|
Energetics:
(TCM) Neutral, sweet and sour, tonifies Qi and yin (Ayurveda) Sweet, astringent/cold/pungent PKV+ slightly rajasic. |
Blood Types:
TYPE A: Secretor:
 BENEFICIAL:
Non Secretor:
 NEUTRAL
TYPE B: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph:
Moderately Acidic (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – No Pitta – Yes Kapha – Yes |
| Phytochemicals: Antioxidants, Fibre (mostly insoluble), Polyphenols (catechins) Lignans, Essential Amino Acids: (Histidine, Isoleucine, Leucine, Lysine, Methionine/Cysteine, Phenylalanine/Tyrosine, Threonine, Tryptophan, Valine), Phytoestreogens (Genistein), Omega-3 Fatty Acids. |
|
Key Nutritional
Values:
Vitamins: Vitamin A, Vitamin B6, B12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Biotin, Folacin, Niacin, Panthothenic Acid, Riboflavin, Thiamin. Minerals: Calcium, Chromium, Copper, Fluoride, Iodine, Iron, Magnesium, Manganese, Molybdenum, Phosphorus, Potassium, Selenium, Zinc. Protein, Carbohydrates, Fats. |
|
Therapeutic (Medicinal) Benefits:
Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Fibre (Mostly Insoluble): Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. Phytoestreogens: (Genistein): Prevents the formation of capillaries required to nourish tumors. Regulates oestrogen-responsive genes.Polyphenols (catechins): May inhibit growth of early cancers (especially gastrointestinal cancer), May help fight viral infections. Lignans (a fibre): Increases stool bulk and water absorption, decreases transit time through the GI system. Reduce growth of cancer cells (especially breast and colon cancers), deactivate potential oestrogen, prevent free radicals, is an anti-inflammatory.Essential Amino Acids: Required by the human body for growth and breakdown of certain food. Play central roles both as building blocks of proteins and as intermediates in metabolism. Needed for muscles, tendons, organs, glands, nails, and hair growth/repair/maintenance. In fact growth, repair and maintenance of all cells are dependent upon amino acids. Omega-3 Fatty Acids: Important structural component of cell membrane. They affect cell membrane properties such as fluidity, flexibility, permeability and the activity of membrane bound enzymes. Helps vision, nervous system, regulation of gene expression. Plays a crucial role in brain function)and appear to be particularly important for cognitive (brain memory and performance) and behavioral function), as well as normal growth and development. Reduces inflammation and help prevent risk factors associated with chronic diseases such as heart disease, cancer, and arthritis. Fats also play a role in the absorption and transport of fat-soluble vitamins. |
|
Advantages:
These beans are rich in soluble fibre promoting regular
bowel movements speeding up the elimination of waste
from the body, preventing the body from absorbing
harmful substances. Adzuki beans are also known to strength the kidneys (flushing out the toxins). Adzuki beans are one of the highest protein and lowest fat varieties of bean supporting correct levels of both blood cholesterol and blood sugar. They contain high levels of potassium and fibre, as well as B vitamins such as thiamin, niacin, and riboflavin, and minerals such as iron, zinc, and manganese. They help to reduce levels of LDL cholesterol in the blood and they help control hunger. There is also evidence that the presence of phytoestrogens in adzuki beans help to prevent breast cancer. These weak estrogens block receptor sites that would otherwise be filled by stronger estrogens. |
| Disadvantages: Genetic modification may affect the therapeutic benefit (as will hybrids). |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘
Hamlyn Encyclopaedia of Plants’, Hamlyn, London.Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases,
http://www.ars-grin.gov/cgi-bin/duke/Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘
Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.htmlWhole Health MD., 2007,
Sterling, Virginia USA, http://www.wholehealthmd.com/Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’,
http://www.dadamo.com/typebase4/typeindexer.htmAcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Referenc
e, New York, http://www.nutritiondata.com/Linus Pauling Institute Micronutrient Research for Optimum Health
, http://lpi.oregonstate.edu/infocenter/phytochemicals/Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/http://www.adzuki.com/
Beetroot
|
Name of Food:
Beetroot Botanical name: Beta vulgarisFamily: Chenopodiaceae Range: Is thought to have originated in prehistoric times in North Africa and grew wild along Asian and European seashores. In these earlier times, people exclusively ate the beet greens and not the roots. The ancient Romans were one of the first civilizations to cultivate beets to use their roots as food. The tribes that invaded Rome were responsible for spreading beets throughout northern Europe where they were first used for animal fodder and later for human consumption becoming more popular in the 16th century. Habitat: Can be found in the wild but usually cultivated. Prefers Colder climates. Is grown a lot in Australia and most countries around the world. |
|
Edible Part:
Leaves, stalks & root Edible Uses: commonly known as beetroot or beet which is the common American English term for the vegetable, is a flowering plant species. Several cultivars are valued around the world as edible root vegetables, fodder (mangel) and sugar-producing sugar beet. Young leaves of the garden beet are sometimes eaten as a pot herb. The midribs of Swiss chard are eaten boiled while the whole leaf blades are eaten as spinach beet. The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling taro leaves. The usually deep-red roots of garden beet are eaten boiled either as a cooked vegetable or cold as a salad after cooking and adding oil and vinegar. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as cold borscht, is a popular dish. Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food of the American South. It is also common in Australia and New Zealand for pickled beetroot to be consumed on a burger. Garden beet juice is a popular health food. Red Beet also makes a rich, red, Burgundy style wine. Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to improve the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets and breakfast cereals. One increasingly popular preparation involves tossing peeled and diced beets with a small amount of oil and seasoning, then roasting in the oven until tender. |
|
Energetics:
(TCM) Neutral, sweet, tonifies Qi and Yin. (Ayurveda) Sweet/hot/sweet V- PK+ excess |
|
Blood Types:
TYPE A: Secretor:
NEUTRAL
Non Secretor:
NEUTRAL TYPE B: Secretor: BENEFICIAL:
Non Secretor:
BENEFICIAL:TYPE AB: Secretor: BENEFICIAL
Non Secretor:
NEUTRALTYPE O: Secretor: NEUTRAL
Non Secretor:
NEUTRALSource: Dr. Peter D'Adamo TypeBase4 |
|
Ph:
Moderately Alkaline (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – No Pitta – No (raw), Yes (cooked) Kapha – Yes |
|
Phytochemicals:
Antioxidants, Fibre (soluble & insoluble), Amino Acids,
Phytosterols, some Omega-3 and Omega-6, flavonoids (cyanins
& anthycyanins), Carotenoids such as beta-carotene and
lutein/zeaxanthin, Glutathione peroxidase and
glutathione-S-transferase.
|
|
Key Nutritional
Values: Antioxidant, anti-cancer, antiviral,
antiacne, antianemic, antiacid, antianxiety,
Vitamins: A, Beta Carotene, C, E (Alpha Tocopherol), K, Riboflavin, Niacin, B6, Folate, Pantothenic Acid, Choline, Betaine. Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium (soil dependent). Protein, Carbohydrates. Fats. |
|
Therapeutic
(Medicinal) Benefits:
Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Fibre (Soluble & Insoluble): Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. Amino Acids: Required by the human body for growth and breakdown of certain food. Play central roles both as building blocks of proteins and as intermediates in metabolism. Needed for muscles, tendons, organs, glands, nails, and hair growth/repair/maintenance. In fact growth, repair and maintenance of all cells are dependent upon amino acids. Phytosterols: Inhibit the intestinal absorption of cholesterol and decreases cancer risk. Flavonoids (cyanins & anthycyanins): Improves vision, inhibits nitric oxide production, induction of apoptosis, decreases platelet aggregation, has neuroprotective effects. Carotenoids (especially lutein/zeaxanthin): may prevent and slow macular degeneration, a leading cause of blindness in the elderly. As antioxidants, they reduce the amount of free radical damage to the macula and may also help prevent the formation of cataracts, reduce the risk of heart disease, and protect against certain types of cancer. |
|
Advantages:
Strong antimutagenic activity.
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fibre, Folate, Potassium and Manganese. It is low GI-5. Contains a high range of amino acids (even though not complete range). Beetroot juice is known to help reduce blood pressure levels. It is used as a laxative, and has been considered an aphrodisiac. (Hippocrates advocated the use of beet leaves as binding for wounds). Known to help protect against heart disease (lowering LDL cholesterol and decreasing triglyceride levels), birth defects and certain cancers, especially colon cancer. The pigment that gives beets their rich, purple-crimson color-betacyanin-is a powerful cancer-fighting agent. Beets' potential effectiveness against colon cancer, in particular, has been demonstrated in several studies. The fibre in beetroot protects against colon cancer and high cholesterol by increasing the activity of two antioxidant enzymes in the liver, glutathione peroxidase and glutathione-S-transferase thus allowing the liver to detoxify toxic substances. This process generates a lot of free radicals. Glutathione peroxidase and glutathione-S-transferase are the bodyguards for liver cells, protecting them from free radical attack. Beet juice was found to be a potent inhibitor of the cell mutations caused by nitrosamines. Beets' Betaine helps lessen inflammation as well as acting as a mild psychotropic by boosting serotonin production in the brain. |
| Disadvantages: Beets (notably beet greens) are among a small number of foods that contain measurable amounts of oxalates. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating beets. |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘
Hamlyn Encyclopaedia of Plants’, Hamlyn, London.Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases,
http://www.ars-grin.gov/cgi-bin/duke/Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘
Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.htmlWhole Health MD., 2007,
Sterling, Virginia USA, http://www.wholehealthmd.com/George Mateljan Foundation, 2006, The World’s Healthiest Foods,
www.whfoods.comPeter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’,
http://www.dadamo.com/typebase4/typeindexer.htmAcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Reference, New York, http://www.nutritiondata.com/
Linus Pauling Institute Micronutrient Research for Optimum Health, http://lpi.oregonstate.edu/infocenter/phytochemicals/
Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/Michael Moore, Southwest School of Botanical Medicine, Bizbee, Arizona, USA,
www.swsbm.comOrganic Food.com, 2005 The Organic Food & Produce Company,
http://www.organicfood.com.au/Content_Common/pg-beetroot-information.seoJörg Kastner, Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM), Published by Thieme, 2004
Michael Tierra, David Frawley, Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems, Published by Lotus Press, 1988
Broccoli
|
Name of Food:
Broccoli
Botanical name: Brassica oleraceaFamily: Cruciferae [Brassicaceae] Range: Thought to have originated along the Eastern Mediterranean regions. Habitat: Not known in the wild (usually cultivated – suits colder climate, does not do well in hot climates) |
|
Edible Part: Flower
Heads & stalks (can also eat the leaves) Edible Uses: The dark green leaves attached to the heads are very nutritious and flavourful and can be used in stir fry, soups, or in a mixed vegetable dish. |
|
Energetics:
(TCM) Cooling, sweet, slightly bitter, cools liver &
blood (Ayurveda) astringent/cold/pungent PKV+ |
|
Blood Types:
TYPE A: Secretor:
BENEFICIAL:
Non Secretor:
BENEFICIAL:
TYPE B: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph: Alkaline (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – No Pitta – Yes Kapha – No |
| Phytochemicals: Antioxidants, soluble fibre, Indoles (diindolylmethane), carotenoids (beta-carotene (far more in the leaves than the heads), sulforaphanes (glucoraphanin), glucosinolates. |
|
Key Nutritional
Values: Vitamin A equiv., β-carotene, Thiamin (Vit.
B1), Riboflavin (Vit. B2), Niacin (Vit. B3), Pantothenic
acid (B5), Vitamin B6, Folate (Vit. B9), Vitamin C,
Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc,
Protein, Carbohydrate. Broccoli is superior to cauliflower in that it contains 60% more Vitamin C and 60 times more carotene. Broccoli is a good source of vitamins C. Depending on how it is cooked; ounce for ounce, cooked broccoli has 125% as much Vitamin C as a fresh orange. It also contains vitamin A from the yellow carotenoids hidden under the chlorophyll, some iron and vitamins E and K. Almost half of the calories come from the incomplete plant proteins. Broccoli is also a good source of calcium, having as much as milk; although the form found in broccoli is easier to digest. Also has selenium [minerals are soil dependent]) |
|
Therapeutic
(Medicinal) Benefits:
Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress.Fibre (Soluble): One of its major roles is to lower blood cholesterol & blood sugar levels by slowing down the digestive process. Carotenoids (beta-carotene): An antioxidant, Beta carotene is converted in the body to vitamin A. Prevention against cancer and heart disease, slows the progression of cataracts, prevents macular degeneration, boosts immunity, protects the skin against sunburn, helps in Asthma, Depression, Infertility, Parkinson’s disease, Psoriasis, Arthritis, High blood pressure, and Cervical dysplasia. Indoles: (especially diindolylmethane - lipophilic oil-soluble compound): A powerful immune builder/protector. Promotes a beneficial estrogen metabolism in both women and men. sulphoraphanes: (especially glucoraphanin) Sulphoraphane exhibits a powerful capacity for: * Protecting cells against DNA damage from internally-produced products of metabolism. DNA damage can lead to mutation which can produce abnormal cells. * Inducing Phase 2 enzymes, one of the body’s most important natural defense systems. Eliminating toxic waste materials reduces the likelihood of abnormal cells multiplying out of control. This mechanism explains the link between consuming broccoli sprouts and reduced risk of cancer. * Inhibition of the bacterium, Helicobacter pylori which is linked to the cause of peptic ulcers and gastric cancer. * Protecting the human retina against oxidative damage leading to blindness. |
|
Advantages:
Broccoli has the reputation of being King of vegetables
as far as therapeutic values goes! Broccoli has the best
reputation for fighting cancer, as it contains copious
amounts of anti-oxidants and fibre. It has also been
recommended for the prevention of cataracts.
|
| Disadvantages: All cruciferous vegetables contain goitrin, thiocyanate, and isothiocyanate (goitrogens). These chemicals inhibit the formation of thyroid hormones, causing the organ to enlarge in an effort to produce more of these hormones. This is not a hazardous situation for healthy people, but may pose a problem for those who have a thyroid condition or who are taking thyroid medication. |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘Hamlyn Encyclopaedia of Plants’, Hamlyn, London.
Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases, http://www.ars-grin.gov/cgi-bin/duke/
Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.html
Whole Health MD., 2007, Sterling, Virginia USA, http://www.wholehealthmd.com/
George Mateljan Foundation, 2006, The World’s Healthiest Foods, www.whfoods.com/
Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’, http://www.dadamo.com/typebase4/typeindexer.htm
AcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Referenc
e, New York, http://www.nutritiondata.com/Linus Pauling Institute Micronutrient Research for Optimum Health
, http://lpi.oregonstate.edu/infocenter/phytochemicals/Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/
Brown Rice
|
Name of Food:
Brown Rice
Botanical name: Oryza sativaFamily: Gramineae Range: Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is very labor-intensive to cultivate and requires plenty of water for cultivation. On the other hand, mechanized cultivation is extremely oil-intensive, more than other food products with the exception of beef and dairy products. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures (even grown in the south-east of Australia). Habitat: Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East, South and Southeast Asia, making it the second-most consumed cereal grain. It can be found scattered in the wild and can last up to 4 years but usually it is remnant of cultivated crops. |
|
Edible Part:
Seed (Brown rice has not been polished thus the bran and
germ is still intact) Edible Uses: Rice grains (Most of the world's rice crop is consumed as the milled grain. Rice is traditionally cooked by boiling or steaming but may also be oven-cooked or fried), Dishes made from rice grains are only limited by your imagination! Rice flour (Used to make noodles, rice cakes and snacks, rice crackers, various health bars and breakfast cereals), Rice Noodles, Breakfast cereals, Rice cakes, snacks and crackers, Rice bran, Rice bran oil, Sake (In Japan, a rice wine, called sake, is produced from rice). |
|
Energetics:
(TCM) Neutral to warming, sweet, tones Qi (Ayurveda) Sweet, astringent/cold or neutral/ sweet, VPK=, K+ in excess |
|
Blood Types:
TYPE A: Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
TYPE B: Secretor:
TYPE AB: Secretor:
TYPE O: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph: Acid
Forming (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – Yes Pitta – No Kapha – No |
| Phytochemicals: Antioxidants, Phenolic acids, phytic acid, plant sterols and saponins. Fibre, tocopherols and tocotrienols (vitamin E and its relatives), and certain triterpene alcohols, most notably a compound named gamma oryzanol. |
|
Key Nutritional
Values:
* Lower in protein (around 8%) compared to other grains. * Low in the amino acid, lysine. * Gluten-free. * Low in fat (which is mostly unsaturated) and high in carbohydrate (mainly starch). * Rice bran is high in insoluble dietary fibre. * Contains B vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. * Contains vitamin E. * Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). * Contains small amounts of copper, manganese and calcium. * High in potassium and low in sodium. Proteins, Carbohydrates, Fats. |
|
Therapeutic
(Medicinal) Benefits:
Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Phenolic acids: Cleans up free radicals as they circulate in the blood stream. Powerful antioxidants. They are also anti-inflammatory, anti-allergy, anti-clotting, anti-tumour and have heart protective effects. Phytic acid: Antioxidant, Anticancer effect having a protective action in carcinogenesis by reversing the proliferative effects of carcinogens. Beneficial for diabetic patients. It lowers blood glucose response by reducing the rate of starch digestion and slowing the gastric emptying. Phytic acid releases inositol during digestion. Although inositol is not an essential nutrient it might reduce depressions. Studies also show that phytic acid may reduce inflammation. Sterols: Helps block dietary cholesterol absorption and help lower cholesterol levels. Effective in reducing symptoms of an enlarged prostate, improving the control of blood sugar (especially among people with diabetes, and reducing Inflammation among patients with autoimmune diseases such as rheumatoid arthritis and lupus. They are also antioxidants, neutralizing carcinogens like nitrosamines, promoting production of glutathione (potent detoxifier), also decrease inflammation and inhibit platelet activity. Saponins: Inhibit tumour promoters induced by excessive fatty diet. Decrease circulation of fats in the body. Helps inhibit buildup of scar tissue Fibre (soluble and insoluble): Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. One of its major roles of soluble fibre is to lower blood cholesterol & blood sugar levels by slowing down the digestive process. Tocopherols and Tocotrienols (vitamin E and its relatives): Mega antioxidants, preventing and inhibiting the production of free radicals through oxidative stress. Triterpene alcohols (most notably a compound named gamma oryzanol): Aids in several conditions, including menopausal symptoms, mild anxiety, stomach upset and high cholesterol. Has been shown to support healthy stomach lining, blood lipid regulation and hormone production. |
|
Advantages:
May help lower LDL cholesterol, Lowers risk of
Cardiovascular Disease,
Type 2 Diabetes and certain cancers, especially
intestinal and colonic cancers. Rice bran has been shown to lower blood cholesterol in people with high blood cholesterol, possibly due to its content of rice bran oil, plant sterols and tocotrienols. Brown rice contains antioxidants including vitamin E, phenolic acid, phytic acid, copper, zinc, selenium and manganese. Brown rice also contains phytoestrogens (lignans) which may help to reduce the risk of hormone-related cancers such as breast cancer. |
| Disadvantages: The protein in rice is incomplete, lacking the essential amino acids lysine and isoleucine; but, when combined with legumes (peas and beans), the proteins become complete. Rice, like other grains, also contains phytic acid that binds its iron and calcium into insoluble compounds and, therefore, is not a good source from which to obtain these minerals. |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘
Hamlyn Encyclopaedia of Plants’, Hamlyn, London.Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases,
http://www.ars-grin.gov/cgi-bin/duke/Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘
Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.htmlWhole Health MD., 2007,
Sterling, Virginia USA, http://www.wholehealthmd.com/George Mateljan Foundation, 2006, The World’s Healthiest Foods,
www.whfoods.com/Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’,
http://www.dadamo.com/typebase4/typeindexer.htmAcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Reference, New York, http://www.nutritiondata.com/
Linus Pauling Institute Micronutrient Research for Optimum Health, http://lpi.oregonstate.edu/infocenter/phytochemicals/
Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/George Mateljan, 2008, The George Mateljan Foundation,
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128
Cabbage
|
Name of Food:
Cabbage Botanical name: Brassica oleraceaFamily: Cruciferae (or Brassicaceae) Range: Native to the Mediterranean region Habitat: It is grown in almost every country and by every culture but prefers cooler climates. It is not known in the wild. |
|
Edible Part:
Leaves (head); can use the stem for some remedies (see
Therapeutic Benefits below) Edible Uses: Cabbage is eaten raw and cooked as well as additives for other dishes. It is pickled as sauerkraut, and chopped up raw and used in coleslaw. It is added to soups and stews. |
|
Energetics:
(TCM) Neutral, sweet, tones Qi (Ayurveda) Astringent, sweet/cold/pungent PK-V+ |
Blood Types:
TYPE A: Secretor:
 AVOID:
Non Secretor:
AVOID:
TYPE B: Secretor:
TYPE AB: Secretor:
TYPE O: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph:
Moderately Alkaline (note: cooking makes most food more acidifying) |
|
Ayurvedic:
Vata – Yes (cooked), No (raw) Pitta – Yes Kapha – Yes |
| Phytochemicals: Antioxidants, Cruciferous Indoles, Isoflavones (genistein), Amino acids (especially methionine), Bioflavonoids, Chlorophyll, Soluble Fibre, Flavonoids, Isothiocyanates (glucosinolates), Indoles (Indole-3-Carbinol), Lignans, Monoterpenes, phenols, Phytosterols, Sulphides. |
|
Key Nutritional
Values: Carotenoids, chlorophyll, mustard oils,
Sulphur, Vitamin A, Thiamin (Vit. B1), Riboflavin (Vit.
B2), Niacin (Vit. B3), Pantothenic acid (B5), Vitamin
B6, Folate (Vit. B9), Vitamin C, Carotene, beta,
Carotene, alpha, Choline, Vitamin E (alpha tocopherol),
Vitamin K, Calcium, Copper, Iron, Iodine Magnesium,
Phosphorus, Potassium, Selenium, silica, Sodium, Zinc,
Protein, Carbohydrate.
|
|
Therapeutic
(Medicinal) Benefits:
Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Cruciferous Indoles: prevents cancer, especially breast cancer, by inducing protective enzymes that deactivate oestrogen. Bioflavonoids: Act as effective antivirals, anti-inflammatory, antihistamines and antioxidants. They're useful in reducing cancer risk and serve to prevent or treat a wide variety of conditions. Chlorophyll: The molecule for increasing oxygen availability in our system. It is also vital for the body’s rapid assimilation of amino acids. Soluble Fibre: One of its major roles is to lower blood cholesterol & blood sugar levels by slowing down the digestive process. Isoflavones (Genistein): Has a phytoestrogenic action blocking the growth of new capillaries that supply blood to some tumours and decrease certain forms of cancer, especially breast cancer. Amino acids (especially methionine): Together with cysteine, methionine is one of two sulpur-containing proteinogenic amino acids that are a potent free radical scavenger. They also assist in the breakdown of fats and prevent the build up of fat in the arteries. They assist with the digestive system and remove heavy metals from the body. Isothiocyanates (glucosinolates): These highly reactive compounds are potent inducers of Phase II enzymes in vitro. Isothiocyanates also inhibit mitosis and stimulate apoptosis in human tumor cells, in vitro and in vivo. Lignans: Increases stool bulk and water absorption, decreases transit time through the GI Reduce growth of cancer cells (especially breast and colon cancers), deactivate potential oestrogen, prevent free radicals, is an anti-inflammatory. Monoterpenes: Potential antioxidant protecting against heart disease and cancer. Phenols: Antioxidant, neutralises carcinogens like nitrosamines, promotes production of glutathione (potent detoxifier), decreases inflammation and inhibits platelet activity. Phytosterols: Inhibit the intestinal absorption of cholesterol and decreases cancer risk. Sulphides: Deactivate steroidal hormones that promote growth of tumours, inhibit carcinogens and enzymes that cause cancer, reduce blood pressure, decrease formation of blood clots, inhibit cholesterol synthesis, prevent infections. |
|
Advantages:
anti-inflammatory (reduces and/or prevents swelling and
tenderness), antibacterial, antirheumatic, antiseptic,
antibiotic, and a disinfectant (especially the
respiratory system) heals tissues by encouraging cells
to proliferate, a liver decongestant, protects the
stomach from gastric hydrochloric acid, helps in
disinfecting the colon (lactic acid); lessens headaches;
anti-cancer properties especially effective against lung,
colorectal, breast, and prostate cancer;
May alter
the metabolism or activity of hormones like estrogen in
ways that inhibit the development of hormone-sensitive
cancers, stimulates the immune system and the production
of antibodies, used to treat anemia, anxiety,
depression, insomnia, exhaustion, and use it to
stimulates milk production in breastfeeding mothers. Fresh cabbage juice is very good for gastritis. Drinking an amount of 25-50 ml cabbage juice daily is also very useful in dealing with headache, bronchitis, asthma, and other problems in digestion. Mouth ulcers will be healed faster when white cabbage juice is dabbed on the mouth ulcers. Cabbage is also believed to be effective in treating other skin conditions. Also, the cabbage juice from the stem when drunk can be a remedy for treating ulcers. May also be good for purifying the blood, a good cleanser and detoxifier. Its sulfur compounds are largely responsible for its antiseptic, antibiotic, and disinfectant actions, particularly in the respiratory system. An amino acid, methionine, found only in raw cabbage, is responsible for promoting the healing effects. As an old remedy for hangovers and used to dry out alcoholics, cabbage is showing through modern research that a substance called glutamine can help both peptic ulcers and alcoholism. Its tumor-inhibiting constituents are the Bioflavonoids, indoles, genistein, and Monoterpenes. |
|
Disadvantages:
Cabbage, and all brassicas, should be avoided by those
who have an overactive thyroid gland. Sauerkraut is high
in thyramine, which can trigger migraine headaches in
some people.
|
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘
Hamlyn Encyclopaedia of Plants’, Hamlyn, London.Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases,
http://www.ars-grin.gov/cgi-bin/duke/Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘
Properties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_ property_food_tcm.htmlWhole Health MD., 2007,
Sterling, Virginia USA, http://www.wholehealthmd.com/George Mateljan Foundation, 2006, The World’s Healthiest Foods,
www.whfoods.comPeter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’,
http://www.dadamo.com/typebase4/typeindexer.htmAcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Reference, New York, http://www.nutritiondata.com/
Linus Pauling Institute Micronutrient Research for Optimum Health, http://lpi.oregonstate.edu/infocenter/phytochemicals/
Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/
Linseed (Flaxseed)
|
Name of Food:
Linseeds (flaxseeds)
Botanical name: Linum usitatissimumFamily: Linaceae Range: Possibly native to Europe. A rare casual in Britain, the original habitat is obscure but depictions of cultivation found in Egyptian tombs. Habitat: Not known in the wild (usually cultivated - Belgium; Britain; China; Egypt; Ei; Germany; India; India(Santal); Iraq; Kurdistan; Mexico; Peru; Spain; Turkey; Us; Us(Amerindian); Us(Pa); Venezuela). |
|
Edible Part:
Seed. Edible Uses: Coffee, Oil, Seed Seed - raw or cooked. The seed contains 30 - 40% oil,
which comprises mainly linoleic and linolenic acids. The
seed also contains cyanogenic glycosides (prussic acid).
In small quantities these glycosides stimulate
respiration and improve digestion, but in excess can
cause respiratory failure and death. Cultivars low in
these glycosides have been developed and large
quantities of the seed would need to be eaten to achieve
a harmful dose. The seed is used in breads and cereals,
it can also be sprouted and used in salads. The seed is
hard to digest and provokes flatulence. A nutritional
analysis is available. The roasted seed is said to be a coffee substitute. An herbal tea can be brewed from the seed. An edible oil is obtained from the seed, though it needs to be properly refined before it can be eaten. Some caution is advised in the use of the seeds for food since some varieties of this plant contain toxins. |
|
Energetics:
(TCM) Neutral to warming, sweet, bland, protect mucus
membrane
(Ayurveda) Sweet, Bland/Warm/Sweet V- PK+ |
|
Blood Types:
TYPE A: Secretor:
BENEFICIAL:
Non Secretor:
BENEFICIAL:
TYPE B: Secretor:
TYPE AB: Secretor:
TYPE O: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph: Oil is
Acidifying, Seeds are considered by most charts to be
alkaline but there is some discrepancy. (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – Yes, No (flaxseed oil) Pitta – Yes, Yes (flaxseed oil) Kapha – Yes (But leaf only), No (flaxseed oil) |
| Phytochemicals: Antioxidants, Amino acids, omega 3 fatty acids (alpha-linolenic acid, ALA), also omega 6 & 9, lignans (phytoestrogen & antioxidant), flavonoids, phenolic nutrients, protease inhibitors, soluble and insoluble fibre, Lutein, Zeaxanthin. |
|
Key Nutritional
Values: Flaxseed is very low in Cholesterol and
Sodium. It is also a good source of Magnesium,
Phosphorus and Copper, and a very good source of Dietary
Fibre, Thiamin and Manganese. GI-0, extremely
anti-inflammatory. Vitamins: Vitamin A, Vitamin C, Vitamin D, Vitamin E (Alpha Tocopherol), Gamma Tocopherol, Delta Tocopherol, Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Choline, Betaine, Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium (dependant on selenium in soil) Proteins, Carbohydrates, Fats. |
|
Therapeutic
(Medicinal) Benefits: Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Omega-3 Fatty Acids (alpha-linolenic acid, ALA): Important structural component of cell membrane. They affect cell membrane properties such as fluidity, flexibility, permeability and the activity of membrane bound enzymes. Helps vision, nervous system, regulation of gene expression. Plays a crucial role in brain function)and appear to be particularly important for cognitive (brain memory and performance) and behavioral function), as well as normal growth and development. Reduces inflammation and help prevent risk factors associated with chronic diseases such as heart disease, cancer, and arthritis. Fats also play a role in the absorption and transport of fat-soluble vitamins. Amino acids: Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. Omega 6 & 9: Essential for brain development, learning and behavior. It can help the bloating and pain associated with PMS. It also maintains healthy skin, hair and nails and generally helps to bring about hormonal and emotional balance. Oleic acid in Omega 9, helps to reduce the risk of arteriosclerosis, cardiovascular disease and stroke. Lignans (phytoestrogen & antioxidant): Increases stool bulk and water absorption, decreases transit time through the GI system. Reduce growth of cancer cells (especially breast and colon cancers), deactivate potential oestrogen, prevent free radicals, is an anti-inflammatory. Acts as antioxidant fighting oxidative stress/free radicals. Flavonoids (Cyanidins): Very powerful antioxidants, great free radical scavenger with the capacity to accept unpaired electrons from free radicals which makes them the powerful antioxidant they are. They act to prevent cardiovascular disease, Lowers LDL Cholesterol and lowers risk to several types of cancers. Phenolic Compounds: Cleans up free radicals as they circulate in the blood stream. Powerful antioxidants. They are also anti-inflammatory, anti-allergy, anti-clotting, anti-tumour and have heart protective effects. Protease Inhibitors: Compounds that inhibit the action of the protein digesting enzymes (proteases). Act to stop some cancers, especially breast and colorectal cancers. Fibre (soluble and insoluble): Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. One of its major roles of soluble fibre is to lower blood cholesterol & blood sugar levels by slowing down the digestive process. Lutein & Zeaxanthin: May prevent and slow macular degeneration, a leading cause of blindness in the elderly. As antioxidants, they reduce the amount of free radical damage to the macula and may also help prevent the formation of cataracts, reduce the risk of heart disease, and protect against certain types of cancer. |
|
Advantages:
Analgesic; Anti-Cancer;
Cardiotonic; Demulcent; Emollient; Expectorant;
Laxative; Nervine; Pectoral; Resolvent. * A laxative and expectorant that soothes irritated tissues, controls coughing and relieves pain. * The seed is analgesic, demulcent, emollient, laxative, pectoral and resolvent. * The crushed seed makes a very useful poultice in the treatment of ulceration, abscesses and deep- seated inflammations. * An infusion of the seed contains a good deal of mucilage and is a valuable domestic remedy for coughs, colds and inflammation of the urinary organs. * If the seed is bruised and then eaten straight away, it will swell considerably in the digestive tract and stimulate peristalsis and so is used in the
treatment of chronic constipation. * It has soothing and lubricating properties, and is used in medicines to soothe tonsillitis, sore throats, coughs, colds, constipation, gravel and stones. When mixed with an equal quantity of lime water it is used to treat burns and scalds. |
| Disadvantages: Excessive consumption can cause diarrhea. Raw flax seed contains the chemical hydrogen cyanide which can be toxic if consumed in large quantities. |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘
Hamlyn Encyclopaedia of Plants’, Hamlyn, London.Mabey. R., 1979,
‘Plants with a Purpose’. Fontana, New York.Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases,
http://www.ars-grin.gov/cgi-bin/duke/Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘
Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.htmlWhole Health MD., 2007,
Sterling, Virginia USA, http://www.wholehealthmd.com/Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’,
http://www.dadamo.com/typebase4/typeindexer.htmAcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Reference, New York, http://www.nutritiondata.com/
Linus Pauling Institute Micronutrient Research for Optimum Health, http://lpi.oregonstate.edu/infocenter/phytochemicals/
Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/
Garlic
|
Name of Food: Garlic Botanical name: Family: Liliaceae Range: Habitat: Cultivated, beds |
|
Edible Part:
Flowers; Leaves; Root; Seed. Edible Uses: Bulb - raw or cooked. Widely used, especially in southern Europe, as flavouring in a wide range of foods, both raw and cooked. Garlic is a wonderfully nutritious and health giving addition to the diet, but it has a very strong flavour and so is mainly used in very small quantities as flavouring in salads and cooked foods. A nutritional analysis is available. The bulbs can be up to 6cm in diameter. Leaves - raw or cooked. Chopped and used in salads, they are rather milder than the bulbs. The Chinese often cultivate garlic especially for the leaves; these can be produced in the middle of winter in mild winters. The flowering stems are used as flavouring and are sometimes sold in Chinese shops. The sprouted seed is added to salads. |
| Energetics: Warm, pungent |
| Blood Types: O – yes; A – yes; B – Neutral; AB - yes |
|
Ayurvedic: Vata – yes Pitta – no Kapha – yes |
|
Phytochemicals:
(33 Sulphur compounds have been found) Allicin – volatile amino acid (only found in crushed raw garlic) (crushed raw garlic also releases thiosulphinate compounds)
NOTE: The most important anti-microbial constituent in garlic is diallyl thiosulphinate, or allicin.[12] Allicin is responsible for the characteristic odour of garlic and is not present in appreciable amounts in deodorised preparations. Research suggests allicin exerts its anti-bacterial and anti-fungal activity primarily by inhibiting microbial RNA synthesis. |
|
Key Nutritional
Values: (33 Sulphur compounds have been found) Antioxidants – carotenoids, germanium and selenium(soil dependent) Vitamins – A, Bs and C _______
Figures in grams (g) or miligrams (mg) per 100g of food. Root (Dry weight) · 360 Calories per 100g· Water: 0%· Protein: 13.5g; Fat: 0.7g; Carbohydrate: 82g; Fibre: 3g; Ash: 3.5g;· Minerals - Calcium: 65mg; Phosphorus: 400mg; Iron: 4.3mg; Magnesium: 0mg; Sodium: 53mg; Potassium: 1250mg; Zinc: 0mg;· Vitamins - A: 0mg; Thiamine (B1): 0.7mg; Riboflavin (B2): 0.2mg; Niacin: 1.25mg; B6: 0mg; C: 35mg;· Reference: [218]· Notes: The figures given here are the median of a range given in an online report. |
|
Therapeutic
(Medical) Benefits: Prevents cancer; prevents cardiovascular diseases (thins the blood); reduces blood pressure; stimulates the immune system; prevents and relieves chronic bronchitis; acts as an expectorant snd decongestant; stimulates formation of glutathione (amino acid and the enzyme that forms as GTH peroxidase – essential in life – a potent detoxifier and antioxidant; natures antibiotic ALSO:- Anthelmintic; Antiasthmatic; Anticholesterolemic; Antiseptic; Antispasmodic; Cancer; Cholagogue; Diaphoretic; Diuretic; Expectorant; Febrifuge; Stimulant; Stings; Stomachic; Tonic; Vasodilator. Garlic has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where it’s fungicidal, antiseptic, tonic and parasiticidal properties have proved of benefit. The plant produces inhibitory effects on gram-negative germs of the typhoid-paratyphoid-enteritis group; indeed it possesses outstanding germicidal properties and can keep amoebic dysentery at bay. It is also said to have anticancer activity. It has also been shown that garlic aids detoxification of chronic lead poisoning. Daily use of garlic in the diet has been shown to have a very beneficial effect on the body, especially the blood system and the heart. For example, demographic studies suggest that garlic is responsible for the low incidence of arteriosclerosis in areas of Italy and Spain where consumption of the bulb is heavy. Recent research has also indicated that garlic reduces glucose metabolism in diabetics, slows the development of arteriosclerosis and lowers the risk of further heart attacks in myocardial infarct patients. Externally, the expressed juice is an excellent antiseptic for treating wounds. The fresh bulb is much more effective medicinally than stored bulbs, extended storage greatly reduces the anti-bacterial action. The bulb is said to be anthelmintic, antiasthmatic, anticholesterolemic, antiseptic, antispasmodic, cholagogue, diaphoretic, diuretic, expectorant, febrifuge, stimulant, stings, stomachic, tonic, and vasodilator. |
|
Other Uses:
Adhesive; Fungicide; Repellent. The juice from the bulb is used as an insect repellent. It has a very strong smell and some people would prefer to be bitten. The juice can also be applied to any stings in order to ease the pain. 3 - 4 tablespoons of chopped garlic and 2 tablespoons of grated soap can be infused in 1 litre of boiling water, allowed to cool and then used as an insecticide. An excellent glue can be made from the juice, when this is spread on glass it enables a person to cut clean holes in the glass, The juice is also used as a glue in mending glass and china. An extract of the plant can be used as a fungicide. It is used in the treatment of blight and mould or fungal diseases of tomatoes and potatoes. If a few cloves of garlic are spread amongst stored fruit, they will act to delay the fruit from rotting. The growing plant is said to repel insects, rabbits and moles. |
|
Disadvantages:
There have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of this species. Dogs seem to be particularly susceptible. |
|
Advantages:
See above
|
|
Miscellaneous:
|
http://www.pfaf.org/database/plants.php?Allium+sativum
Ginger
|
Name of Food:
Ginger Botanical name: Zingiber officinaleFamily: Zingiberaceae Origin: The plant is said to originate from India, China and Java, yet is also native to Africa and the West Indies. It was most likely brought to Europe between the 10th and 15th century as a condiment and spice. |
| Edible Part: The most commonly used part is the root (rhizome), but some cultures use the leaves (boiled and used for medicinal purposes and flowers (has been used for toothpaste by some cultures). |
|
Energetics:
(TCM) Warm, pungent and sweet, assists yang, sedates
yin, tones and regulates Qi (dry
ginger also benefits Qi). (Ayurveda) Pungent, sweet-hot-sweet VKP+ |
|
Blood Types:
TYPE A: Secretor:
BENEFICIAL:
Non Secretor:
BENEFICIAL: TYPE B: Secretor: BENEFICIAL:
Non Secretor:
BENEFICIAL:
TYPE AB: Secretor: NEUTRAL
Non Secretor:
BENEFICIAL
TYPE O: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph: Alkaline (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – Yes Pitta – Yes (fresh), No (dry) Kapha – No |
| Phytochemicals: Antioxidants, Flavonols (polyphenols - gingerol & shogaol/oleresins). Monoterpenes (Limonene), Oxalic acid, Not high in Amino acids except Aspartic acid & Glutamic acid, small amount of Phytosterols, Fibre. |
|
Key Nutritional
Values: Vitamins: C, Folate, Choline Minerals: Calcium, Magnesium, Phosphorus, Potassium (high), Sodium Carbohydrates (17%). |
|
Therapeutic
(Medicinal) Benefits: Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Flavonols (polyphenols - gingerol & shogaol/oleresins): Inhibits angiogenesis in vitro and in vivo, anti-bacterial, anti-inflammatory, and anti-tumor-promoting, anti-angiogenic activities in vitro and in vivo, antipyretic and analgesic effects suppressing gastric contractions. Monoterpenes (Limonene): A powerful antioxidant, may be good for the skin, Protects against heart disease and cancers. Oxalic acid: Encourages the intercellular production of energy, and is a preservative. Amino acids (Aspartic acid & Glutamic acid): Play important roles as general acids in enzyme active centers, as well as in maintaining the solubility and ionic character of proteins. Glutamic acid, also called glutamate, is an excitatory neurotransmitter that increases the firing of neurons in the central nervous system. Glutamic Acid is important in the metabolism of sugars and fats, and aids in the transportation of potassium into the spinal fluid and across blood-brain barrier. Glutamic acid helps to correct personality disorders and is useful in treating childhood behavioral disorders. It is used in the treatment of epilepsy, mental retardation, muscular dystrophy, ulcers, and hypoglycemic coma, a complication of insulin treatment for diabetes. Aspartic Acid helps promote a robust metabolism, and is sometimes used to treat fatigue (especially Chronic Fatigue) and depression. Aspartic acid keeps the mind sharp by increasing concentration. Neither of these amino acids are essential as the body can manufacture them thus the foods containing them are excellent for the listed conditions. Phytosterols: Helps block dietary cholesterol absorption and help lower cholesterol levels. Effective in reducing symptoms of an enlarged prostate, improving the control of blood sugar (especially among people with diabetes, and reducing Inflammation among patients with autoimmune diseases such as rheumatoid arthritis and lupus. They are also antioxidants, neutralizing carcinogens like nitrosamines, promoting production of glutathione (potent detoxifier), also decrease inflammation and inhibit platelet activity. Fibre (soluble and insoluble): Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. One of its major roles of soluble fibre is to lower blood cholesterol & blood sugar levels by slowing down the digestive process. |
|
Advantages:
It is chemically classified as an essential oil
with pungent principles, and has been in use as a
flavoring agent worldwide for over 20 centuries, as well
as for medicinal purposes as an anti-emetic (prevents
vomiting in circumstances such as car sickness),
anti-inflammatory, analgesic and other properties
relating to the well-being of the body. GI-0, Excellent for upset stomach, cramps and indigestion, for preventing motion sickness, treating nausea and osteoarthritis. Ginger has anti-inflammatory and anti-rheumatoid properties. Aids in Digestion - Perhaps the best herb for
digestion, ginger root prevents indigestion and
abdominal cramping. Ginger also helps break down
proteins, aiding the digestion process. Alleviates High Blood Pressure - Ginger improves and stimulates circulation and relaxes the muscles surrounding blood vessels, facilitating the flow of blood throughout the body.
Lowers LDL Cholesterol - Ginger root extract can help reduce the levels of LDL (bad) cholesterol in the body, reducing the risk of developing heart disease. Research shows that ginger root may help treat
ulcers. |
| Disadvantages: Side effects associated with ginger are rare, but if taken in excessive doses the herb may cause mild heartburn. People with gallstones should consult a doctor before taking ginger. Do not take ginger if you have a bleeding disorder or if you are taking blood thinning medications, including aspirin. Too much tends to promote vascular degeneration and increases the risk for bleeding in prone individuals. |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘Hamlyn Encyclopaedia of Plants’, Hamlyn, London.
Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases, http://www.ars-grin.gov/cgi-bin/duke/
Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.html
Whole Health MD., 2007, Sterling, Virginia USA, http://www.wholehealthmd.com/
Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’, http://www.dadamo.com/typebase4/typeindexer.htm
AcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Referenc
e, New York, http://www.nutritiondata.com/Linus Pauling Institute Micronutrient Research for Optimum Health
, http://lpi.oregonstate.edu/infocenter/phytochemicals/Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/http://www.essentialoils.co.za/essential-oils/ginger.htm
http://www.earthclinic.com/Remedies/gingertea.html#GINGERFACTS
University of Merryland Medical Centre, http://www.umm.edu/altmed/articles/ginger-000246.htm
Legumes (Pulses)
|
Name of Food:
Beans and Peas – lentils, red kidney
beans, lima beans, pintos, black beans, navy beans,
black eye beans, spy beans, chick peas (garbanzos),
white beans (haricots), adzuki and split peas Botanical name: Family: Leguminosae Range: All over the world Habitat: Cultivated beds |
|
Edible Part:
Seeds, seedpods, leaves, young shoots Edible Uses: Immature seedpods - raw or cooked. The young seedpods have a sweet flavour, but there is only a thin layer of flesh with a fibrous layer beneath it. Immature seeds - raw or cooked. Sweet and delicious, they can be added to salads, or lightly cooked. The mature seeds are rich in protein and can be cooked as a vegetable or added to soups etc. They can also be sprouted and added to salads, soups etc. The mature seed can also be dried and ground into a powder, then used to enrich the protein content of flour when making bread etc. The roasted seed is a coffee substitute. Leaves and young shoots - cooked and used as a potherb. The young shoots taste like fresh peas, they are exceptionally tender and can be used in salads. |
|
Energetics:
Sweet, Astringent/Neutral/Sweet
|
| Blood Types: |
|
Ayurvedic: Vata – No Pitta – yes Kapha – No (avoid mostly) |
|
Phytochemicals:
·0 Protease inhibitors - protease inhibitors are molecules that inhibit the function of peptidases (enzymes that hydrolyze proteins);·1 Lignans - phytoestrogens, plant chemicals that mimic the hormone estrogen;·2 Soluble fibre;·3 Phytic acids - a phytonutrient, providing an antioxidant effect. Phytic acid's same mineral binding properties may also prevent colon cancer by reducing oxidative stress in the lumen of the intestinal tract;·4 Indoles;·5 Coumarins;·6 Saponins;·7 Phytosterols;·8 Quercetin. |
|
Key Nutritional
Values:
Proteins, carbohydrates, Minerals: Iron (non hemo), Potassium, calcium, magnesium, phosphorous, zinc and magnesium. Vitamins: B Complex especially B1, B3, B6. some folic acid. When sprouted also contain vitamin C Low in fat and contain little unsaturated fat. |
|
Therapeutic
(Medical) Benefits:
·9 Rich in soluble fibres; Excellent energy for strenuous work;·10 Reduces LDL cholesterol;·11 Controls insulin and blood sugar;·12 Lowers blood pressure;·13 Regulates the function of the colon;·14 Prevents constipation;·15 Prevents haemorrhoids and bowel diseases;·16 Phytochemical properties inhibit cancer;·17 Phytochemical lignans are oestrogenic compounds that may protect both men and women from oestrogen-dependent cancers;·18 Encourages formation of necessary enzymes;·19 Stimulates colonic bacteria to produce natural chemicals called short chain fatty acids (SCFA) thus:·0 nourishes cells in large intestine stimulating healing and reducing the development ofcancer; ·1 when absorbed into the intestine, travels to the liver and decreases the livers production of cholesterol, thereby lowering blood cholesterol levels;·2 inhibits the growth of yeast and disease causing bacteria.*Butyric Acid produced in lower intestine by the bacterial fermentation of soluble fibre – main energy source for lower intestine and colon epitherial cells. Butyic acid is involved in the repair and regeneration of cells
|
| Other Uses: As a crop, nourish the soil instead of robbing it (they remove nitrogen from the air and leave it in the soil) |
|
Disadvantages:
Causes gas and irritating body, mind emotions and
senses (tofu and mung beans are the only two
exceptions); can be hard to digest. Proteins are incomplete (lacks one or more amino acids) so need to be combined with grains or a small amount of animal products. This makes the protein compete. Most beans require soaking for long periods and long cooking to make them digestible. |
|
Advantages:
Hold their energies (properties) well so can be eaten
year round (unlike fruit and vegetables that lose their
energies quickly and should be eaten fresh) though
better in winter; Low in calories; low in fat.
|
| Miscellaneous: To obtain full spectrum of amino acids, desirable to combine with other protein foods such as grains and nuts (also protein from animal products). This combination will give all 8 essential amino acids. Combine well with vegetables; Legumes do not combine well with other beans, fruits, sugars or dairy. |
TIRTHA, SWAMI SADASHIVA, Ayurveda Encyclopedia: Natural Secrets to Healing, Prevention, and Longevity;
ACNM External Studies Course Notes – Food As Medicine 1;
PRITCHARD, PAUL, Healing With Whole Foods, 3rd Edition
Millet
|
Name of Food:
Millet
Botanical name : Panicum MiliaceumFamily: Poaceae Range: Originated in Africa or Asia from & spread to spread to Europe and the Middle East. Habitat: Grown since prehistoric times and evidence has been found in numerous archaeological sites especially in northern China and Korea. Found in the wild but usually only harvested from cultivation. |
|
Edible Part:
Seed (grain) Edible Uses: Millet can be ground into coarse flour which lacks gluten. It is used to make porridge in India and the West Indies, millet meal is used to make chapatis and similar unleavened bread. Finely ground millet grains are left to ferment slightly before being baked into flat breads called injera (in Ethiopia). In India, millet flour is made into leavened pancakes called dosa and thinner, unleavened roti. A millet bread popular in India, often made with chickpea and wheat flour for a lighter flavour and texture, is dhebra. In Australia, millet is also ground into flour and added to baked foods to provide texture and flavour. |
|
Energetics:
(TCM) Cool, sweet (slightly bitter) & salty, , sedates
yang, tone Qi, and yin (Ayurveda) Sweet/hot/sweet K- VP+ mildly |
|
Blood Types:
TYPE A: Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
TYPE B: Secretor: BENEFICIAL:
Non Secretor:
BENEFICIALTYPE AB: Secretor: BENEFICIAL:
Non Secretor:
BENEFICIALTYPE O: Secretor: NEUTRAL
Non Secretor:
NEUTRALSource: Dr. Peter D'Adamo TypeBase4 |
|
Ph: Slightly
Alkaline to Neutral. (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – No Pitta – No Kapha – Yes |
| Phytochemicals: Antioxidants, lignans, phytoestrogens, phenolic acids, phytic acid, plant sterols and saponins. Contains antioxidants (phenolic acids, phytate, selenium, vitamin E, copper, zinc and manganese). Omega-3 & Omega-6 |
|
Key Nutritional
Values: High Protein, High in Fibre, Highly
anti-inflammatory, Millet is low in Saturated Fat, and
very low in Cholesterol and Sodium. It is also a very
good source of Manganese. Contains Omega-3 & Omega-6. Vitamins: Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6 (pyridoxine), Folate, Pantothenic Acid. Minerals: calcium, iron, magnesium, phosphorus, zinc, selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese. Proteins, Carbohydrates, Fats. |
|
Therapeutic
(Medicinal) Benefits: Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Fibre (soluble and insoluble): Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. One of its major roles of soluble fibre is to lower blood cholesterol & blood sugar levels by slowing down the digestive process. Lignans: Increases stool bulk and water absorption, decreases transit time through the GI system. Reduce growth of cancer cells (especially breast and colon cancers), deactivate potential oestrogen, prevent free radicals, is an anti-inflammatory. Acts as antioxidant fighting oxidative stress/free radicals. Phytoestrogens: Phytoestrogens may play a role in the prevention of hormone-related cancers, such as breast and prostate cancer. Phenolic acids: Cleans up free radicals as they circulate in the blood stream. Powerful antioxidants. They are also anti-inflammatory, anti-allergy, anti-clotting, anti-tumour and have heart protective effects. Phytic acid: Antioxidant, Anticancer effect having a protective action in carcinogenesis by reversing the proliferative effects of carcinogens. Beneficial for diabetic patients. It lowers blood glucose response by reducing the rate of starch digestion and slowing the gastric emptying. Phytic acid releases inositol during digestion. Although inositol is not an essential nutrient it might reduce depressions. Studies also show that phytic acid may reduce inflammation. Sterols: Helps block dietary cholesterol absorption and help lower cholesterol levels. Effective in reducing symptoms of an enlarged prostate, improving the control of blood sugar (especially among people with diabetes, and reducing Inflammation among patients with autoimmune diseases such as rheumatoid arthritis and lupus. They are also antioxidants, neutralizing carcinogens like nitrosamines, promoting production of glutathione (potent detoxifier), also decrease inflammation and inhibit platelet activity. Saponins: Inhibit tumour promoters induced by excessive fatty diet. Decrease circulation of fats in the body. Helps inhibit buildup of scar tissue. Omega-3: Important structural component of cell membrane. They affect cell membrane properties such as fluidity, flexibility, permeability and the activity of membrane bound enzymes. Helps vision, nervous system, regulation of gene expression. Plays a crucial role in brain function)and appear to be particularly important for cognitive (brain memory and performance) and behavioral function), as well as normal growth and development. Reduces inflammation and help prevent risk factors associated with chronic diseases such as heart disease, cancer, and arthritis. Fats also play a role in the absorption and transport of fat-soluble vitamins. Omega-6: Essential for brain development, learning and behavior. It can help the bloating and pain associated with PMS. It also maintains healthy skin, hair and nails and generally helps to bring about hormonal and emotional balance. Oleic acid in Omega 9, helps to reduce the risk of arteriosclerosis, cardiovascular disease and stroke. |
| Advantages: Moderate protein content but low in lysine. Gluten-free. Low in fat (which is mostly unsaturated) and high in carbohydrate (mainly starch). A good source of dietary fibre. Lignans, found in millet, are phytoestrogens which may help to reduce the risk of hormone-related cancers, such as breast cancer. |
| Disadvantages: High GI-89 (caution for type 2 diabetes). |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘Hamlyn Encyclopaedia of Plants’, Hamlyn, London.
Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases, http://www.ars-grin.gov/cgi-bin/duke/
Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.html
Whole Health MD., 2007, Sterling, Virginia USA, http://www.wholehealthmd.com/
Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’, http://www.dadamo.com/typebase4/typeindexer.htm
AcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Referenc
e, New York, http://www.nutritiondata.com/Linus Pauling Institute Micronutrient Research for Optimum Health
, http://lpi.oregonstate.edu/infocenter/phytochemicals/Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/
Mung Beans
|
Name of Food:
Mung Beans
Botanical name: Phaseolus aureusFamily: FabaceaeRange: Mainly cultivated in India, Indonesia, China, Burma, and Bangladesh (Mung beans are tropical (or sub-tropical) crops, and require warm temperatures). Habitat: Mainly cultivated in India, Indonesia, China, Burma, and Bangladesh. Not known in the wild. |
|
Edible Part:
Seed Edible Uses: Generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert "green bean soup". The starch of mung beans is also extracted from them to make jellies and "transparent/cellophane" noodles. In Vietnam, the transparent wrapping of Vietnamese spring rolls is made from mung bean flour. In Filipino cuisine, meat is sautéed with garlic, onions, and bay leaves, then mung beans are added and cooked. Mung batter is used to make crepes named Pesarattu in Andhra Pradesh, India. Sprouted and used in soups, splits - made into dhal in India, Flour - used to make noodles, breads, biscuits, mung bean cake and pappadams, Fermented - In India, popular fermented foods are idli and dosa. |
|
Energetics:
(TCM) Cool, sweet, sedates yang, tones yin and Qi (Ayurveda) Astringent, sweet/cold/sweet PKV+ excess, Sattwic |
|
Blood Types:
TYPE A: Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
TYPE B: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph: Slightly
Acid to Neutral (sprouts – Alkaline) (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – Yes Pitta – Yes Kapha – Yes |
| Phytochemicals: Phenolics, lignans, phytic acid, sterols, saponins, polysaccharides, lecithin, Fibre, Isoflavones (Daidzein, genistein), coumarin (Coumestans/Coumestrol), phytoestrogens, amino acids (methionine & tryptophan). |
|
Key Nutritional
Values: Antioxidants, Amino acids. Mung beans
contain 20% protein and are a good source of foliate and
dietary fibre. * Contain minerals iron, zinc, magnesium, phosphorus, potassium, calcium, copper, manganese and selenium (depending on the soil content of selenium). * High in potassium and low in sodium. * Contain vitamins A, B (folate, thiamin, riboflavin, niacin, B6, pantothenic acid & Choline), C & E, |
|
Therapeutic
(Medicinal) Benefits: Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Phenolics: antioxidants, Cleans up free radicals as they circulate in the blood stream. Powerful antioxidants. They are also anti-inflammatory, anti-allergy, anti-clotting, anti-tumour and have heart protective effects. Lignans: Increases stool bulk and water absorption, decreases transit time through the GI system. Reduce growth of cancer cells (especially breast and colon cancers), deactivate potential oestrogen, prevent free radicals, is an anti-inflammatory. Phytic acid: Antioxidant, Anticancer effect having a protective action in carcinogenesis by reversing the proliferative effects of carcinogens. Beneficial for diabetic patients. It lowers blood glucose response by reducing the rate of starch digestion and slowing the gastric emptying. Phytic acid releases inositol during digestion. Although inositol is not an essential nutrient it might reduce depressions. Studies also show that phytic acid may reduce inflammation. Sterols: Work against heart disease. Phytosterols block the absorption of cholesterol from foods. They have been shown to lower the harmful LDL cholesterol without affecting the beneficial HDL levels. Phytosterols help reduce the activity of the cells that cause inflammation, restoring the normal balance to the immune system and allowing the body to repair itself. People with chronic viral infections, tuberculosis, allergies, lupus, multiple sclerosis, psoriasis and Crohn's disease may benefit from Phytosterols. Phytosterols have been reported to reduce swelling, redness and pain and improve mobility in people with rheumatoid arthritis. Studies suggest that Phytosterols may offer protection from colon, lung breast and prostate cancer. It is thought Phytosterols may protect against cancer in several ways. They affect the membrane structure of the tumour and interfere with tumour growth. They also boost the person's immune system, enabling them to fight the disease. Saponins: Inhibit tumour promoters induced by excessive fatty diet. Decrease circulation of fats in the body. Helps inhibit buildup of scar tissue. Polysaccharides: Used in building skeletal muscle and liver cells. Lecithin: Assist in the assimilation of fats in the digestive system, Aids or assists in the improvement of general well being. It may also prevent the formation of gall stones. Fibre: Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. Isoflavones (Daidzein, genistein): Blocks the growth of capillaries that supply blood to some tumours, decrease certain forms of cancer such as breast cancer, block oestrogen receptors, preventing growth of oestrogen dependant tumours (as in breast cancer), deactivates oestrogen before it can trigger cancerous growth. Phytoestrogens (Coumestans/Coumestrol): May play a role in the prevention of hormone-related cancers, such as breast and prostate cancer. Also Coumarin is a blood thinner and protects against cardiovascular disease and deactivates certain carcinogens. Amino acids (especially methionine): Together with cysteine, methionine is one of two sulpur-containing proteinogenic amino acids that are a potent free radical scavenger. They also assist in the breakdown of fats and prevent the build up of fat in the arteries. They assist with the digestive system and remove heavy metals from the body. Amino acids (Tryptophan): Can be converted into serotonin (a potent neurotransmitter in the brain which influences the brain in regulating food intake and sleep patterns). Tryptophan is necessary for the production of niacin. Tryptophan is useful in treating menopausal depressive conditions. |
|
Advantages:
Antioxidant and antimicrobial activities, important in
the prevention of heart disease, mainly because of their
ability to lower blood cholesterol (LDL), and reduce
blood lipid levels. They also may help to fight cancer,
stabilize blood-sugar levels, lower cholesterol and help
prevent obesity. Whole, they are high in fibre helping
prevent colonic cancers. * Mung beans are high in dietary fibre which is important for maintaining healthy bowel function. * Contain soluble fibre which has been shown to lower blood cholesterol. * Have a low glycaemic index which has been shown to lower glucose and insulin levels. * Contain antioxidants such as vitamin E, selenium, phenolic acids, phytic acids, copper, zinc and manganese. * Phytoestrogens in mung beans may play a role in the prevention of hormone-related cancers, such as breast and prostate cancer. * Good sources of folate which may be useful in the prevention of diseases, such as neural tube defects (NTDs) in newborn babies, heart disease and cancer. |
| Disadvantages: Lectins or haemagglutins in mung beans are toxic when taken orally. It leads to vomiting, diarrhoea, nausea and bloating in humans. Heat can reduce the toxicity of lectins but low temperature and slow cooking may not be enough to completely eliminate its toxicity. |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘
Hamlyn Encyclopaedia of Plants’, Hamlyn, London.Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases,
http://www.ars-grin.gov/cgi-bin/duke/Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘
Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.htmlWhole Health MD., 2007,
Sterling, Virginia USA, http://www.wholehealthmd.com/Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’,
http://www.dadamo.com/typebase4/typeindexer.htmAcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Reference, New York, http://www.nutritiondata.com/
Linus Pauling Institute Micronutrient Research for Optimum Health, http://lpi.oregonstate.edu/infocenter/phytochemicals/
Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/Illinois Institute of Technology, 2008,
http://www.iit.edu/~beans/mung.html
Onions
|
Name of Food: Onions Botanical name: Allium Family: Liliaceae Range: W. Asia - Iran? The original habitat is obscure; cultivated all around the world Habitat: Not known in the wild |
|
Edible Part:
Flowers; Leaves; Root; Seed. Edible Uses: Bulb - raw or cooked. A very versatile food, the bulb can be 10cm or more in diameter and is widely used in most countries of the world. Eaten raw, it can be sliced up and used in salads, sandwich fillings etc, it can be baked or boiled as a vegetable in its own right and is also commonly used as a flavouring in soups, stews and many other cooked dishes. Some cultivars have been selected for their smaller and often hotter bulbs and these are used for making pickles. Leaves - raw or cooked. There are some cultivars, the spring onions, that have been selected for their leaves and are used in salads whilst still young and actively growing - the bulb is much smaller than in other cultivars and is usually eaten with the leaves. By successional sowing, they can be available at any time of the year. Flowers - raw. Used as a garnish on salads. The flowers are somewhat dry and are less pleasant than many other species. The seeds are sprouted and eaten. They have a delicious onion flavour. |
|
Energetics:
Warm, pungent
|
| Blood Types: O (red onions); A (brown); B (neutral); AB (neutral) |
|
Ayurvedic: Vata – raw – no; cooked - yes Pitta – no Kapha – yes |
|
Phytochemicals:
(more than 150 identified in onions) Adenosine – energy transfer as well as in signal transduction. It is also an inhibitory neurotransmitter, believed to play a role in promoting sleep and suppressing arousal, with levels increasing with each hour a person is awake; potent anti-inflammatory agent. Quercetin – Anti-inflammatory Ellagic acid – prevents toxins from mutating genes; blocking the development of cancer cells – counteracts synthetic and naturally occurring carcinogens (neutralises chemicals from tobacco smoke, processed foods and barbequed meats) Coumarins – (blood thinners) protect against cardiovascular disease and deactivate certain carcinogens Cruciferous indoles – prevent breast cancer by inducing protective enzymes that deactivate oestrogen Sulphur compounds – sulphides and sulphoraphanes) ·1 Suphides – deactivate steroidal hormones that promote growth tumours; reduce blood pressure; inhibit cholesterol synthesis; decrease formation of blood clots; prevent infections; inhibit carcinogens·2 Sulphoraphanes – enhance enzyme functions that block carcinogens. |
|
Key Nutritional
Values:
Some protein; no fats, food content of carbohydrates; higher in phosphorous than calcium; minerals – potassium, some iron; vitamins – A, trace of B1, B2 and B3, ascorbic acid (warning - lost in 5 minutes of cooking);bioflavonoids (quercetin – anti-inflammatory ellagic acid – Anti-oxidant); soluble fibre (pectin) |
|
Therapeutic
(Medical) Benefits: Winter preventative food; remedy for coughs, colds, flu, ear infections; Cardiovascular Benefit: * Raw – boost significantly HDL (good) cholesterol; * Decrease blood pressure; * Prevents platelets sticking together (adenosine); * Dissolve blood clots (Stimulate body’s fibrinolytic system - blood clotting mechanism – not destroyed by cooking. * Block platelet aggregation and the synthesis of prostaglandins * Lowers total blood cholesterol * More effective than anti cholesterol drugs. Decreases catarrh (phlegm, inflammation); Kills bacteria; Relieves bronchial asthma; Inhibits growth of cancer cells, especially in the gastro intestinal tract |
|
Other Uses:
Cosmetic; Dye; Hair; Polish; Repellent; Rust. The juice of the plant is used as a moth repellent and can also be rubbed onto the skin to repel insects. The plant juice can be used as a rust preventative on metals and as a polish for copper and glass. A yellow-brown dye is obtained from the skins of the bulbs. Onion juice rubbed into the skin is said to promote the growth of hair and to be a remedy for baldness. It is also used as a cosmetic to get rid of freckles. The growing plant is said to repel insects and moths. A spray made by pouring enough boiling water to cover 1kg of chopped unpeeled onions is said to increase the resistance of other plants to diseases and parasites. |
| Disadvantages: There have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of this species. Dogs seem to be particularly susceptible. |
|
Advantages:
|
|
Miscellaneous:
|
http://www.pfaf.org/database/plants.php?Allium+cepa
Seaweed
|
Name of Food:
Seaweed (Nori) Botanical name: Porphyra yezoensis (and Tenora)Family: Fucaceae Range: Globally, but most comes from the seas around Japan (Laver from around Wales). Habitat: Farming takes place in the sea where the Porphyra plants grow attached to nets suspended at the sea surface and where the farmers operate from boats. Can also be found in the wild in seas all over the world. |
|
Edible Part:
The leafy parts (but stems and roots are also used) Edible Uses: sheets of dried Porphyra used in soups or to wrap sushi, pansit or noodles, Chondrus crispus (commonly known as Irish moss or carrageenan moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds. Red alga is used in Wales to make laver and laverbread. Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances for a variety of commercial reasons. |
|
Energetics:
(TCM) Cooling to cold, moistens, salty, slightly sweet,
enriches yin, cools blood heat (Ayurveda) Salty, astringent/cold/sweet VPK= VPK+ excess |
|
Blood Types:
TYPE A: Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
TYPE B: Secretor: NEUTRAL
Non Secretor:
NEUTRAL
TYPE AB: Secretor:
TYPE O: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph:
Extremely Alkaline (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – Yes Pitta – No Kapha – Yes |
| Phytochemicals: Antioxidants, Saponins, Carotenoids, beta-carotene, terpenoides, sulpur compounds, polyphenols, prostoglandins, furanones, amino acids, agar, carrageenan, algin, Phytosterols (i.e. fucosterol, sitosterol, ergosterol) |
| Key Nutritional Values: Rich source of Protein, Rich in calcium, phosphorus, potassium and magnesium, iodine, iron Vitamins: A, B1, B2, B6, B12, vitamins C, E |
|
Therapeutic
(Medicinal) Benefits: Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Saponins: Inhibit tumour promoters induced by excessive fatty diet. Decrease circulation of fats in the body. Helps inhibit buildup of scar tissue. Carotenoids (beta-carotene): Counters the effects of cell-damaging free-radicals. Helps guard against heart disease and cancer, useful in treating chronic fatigue syndrome, Alzheimer's disease, fibromyalgia, male infertility, and psoriasis. Terpenoides: Has an antioxidant action as a free radical scavenger, a relaxing effect on vascular walls, an antagonistic action on platelet-activating factor, an improving effect on blood flow or microcirculation, and a stimulating effect on neurotransmitters. Also potent antitumor antibiotic. Sulpur compounds: antitumor and antioxidant activities in vitro, enhances enzyme function that block carcinogens, deactivate steroidal hormones that promote growth of tumours, inhibit carcinogens and enzymes that cause cancer, reduce blood pressure, decrease formation of blood clots, inhibit cholesterol synthesis and prevent infections. Polyphenols: Cleans up free radicals as they circulate in the blood stream. Powerful antioxidants. They are also anti-inflammatory, anti-allergy, anti-clotting, anti-tumour and have heart protective effects. May inhibit growth of early cancers. Prostoglandins: Prostoglandins perform a variety of regulatory functions within the body, including controlling smooth muscle tissue contraction, regulating temperature, blood vessel elasticity, as well as mediating pain and inflammation. Prostoglandins also control the build up of platelets, the minute disc-like cytoplasmic body found in blood plasma, that create the clots that can result in heart attacks and strokes. Furanones: Antioxidant with anti-carcinogenic activity. Amino acids: Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. Agar, carrageenan & algin: May have antimicrobial and antibiotic benefits, Has properties like good adhesiveness on skin which can be a benefit for topical application. Similar to pectin in action. Phytosterols (i.e. fucosterol, sitosterol, ergosterol): Work against heart disease. Phytosterols block the absorption of cholesterol from foods. They have been shown to lower the harmful LDL cholesterol without affecting the beneficial HDL levels. Phytosterols help reduce the activity of the cells that cause inflammation, restoring the normal balance to the immune system and allowing the body to repair itself. People with chronic viral infections, tuberculosis, allergies, lupus, multiple sclerosis, psoriasis and Crohn's disease may benefit from Phytosterols. Phytosterols have been reported to reduce swelling, redness and pain and improve mobility in people with rheumatoid arthritis. Studies suggest that Phytosterols may offer protection from colon, lung breast and prostate cancer. It is thought Phytosterols may protect against cancer in several ways. They affect the membrane structure of the tumour and interfere with tumour growth. They also boost the person's immune system, enabling them to fight the disease. |
|
Advantages:
Powerful antibiotic (furanones), Anti-cancer,
antioxidant, protective in ear & eye disease. Iodine: An element necessary for thyroid (and pituitary) function with deficiencies leading to goitre. Saponins: Inhibit tumour promoters induced by excessive fatty diet. Decrease circulation of fats in the body. Helps inhibit buildup of scar tissue. Seaweeds may have curative properties for tuberculosis, arthritis, colds and influenza, worm infestations and even tumors, Immune system enhancement, Antioxidant protection from cancers and degenerative diseases, Cholesterol reduction alkalizing - balancing pH of body, Anti-inflammatory effects on membranes - relieves joint pain, Blood pressure control, Cell wall improvement through increased permeability and flexibility, Detoxification and cleansing (supports removal of toxins from cells & organs), Supports weight loss, Increases energy and vitality, Skin care - such as acne, psoriasis, dermatitis, Neurological support, Liver health - supports a healthy liver, Vision - more effective than Lutein, Blood sugars - stabilizes blood sugar levels. |
|
Disadvantages:
Some edible black seaweed used in Japanese soups and
starters could contain high levels of arsenic. Carrageenans are highly sulfated polysaccharides that are widely used as food additives. They can cause inflammation in the gastrointestinal tract. |
| Other Uses: Vegetable-based alternative to the animal-sourced drug Heparin from Undaria (or known as Wakami) seaweed to stop blood-clotting. |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘
Hamlyn Encyclopaedia of Plants’, Hamlyn, London.Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases,
http://www.ars-grin.gov/cgi-bin/duke/Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘
Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.htmlWhole Health MD., 2007,
Sterling, Virginia USA, http://www.wholehealthmd.com/Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’, http://www.dadamo.com/typebase4/typeindexer.htm
AcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Referenc
e, New York, http://www.nutritiondata.com/Linus Pauling Institute Micronutrient Research for Optimum Health
, http://lpi.oregonstate.edu/infocenter/phytochemicals/Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/
Soya Beans
|
Name of Food: Soya Bean Botanical name: Glycine max Family: Leguminosae Range: East Asia Habitat: Cultivated beds - Lowland thickets, Central and Southern Japan |
|
Edible Part:
Leaves, seed, seedpod Edible Uses: Mature seed - cooked. The seeds furnish one of the world's most important sources of oil and protein, they can be eaten as they are in soups, stews etc, though they are also very commonly used in the preparation of various meat substitutes. The dried seed can be ground into a flour and added to cereal flours or used for making noodles etc. The Japanese make a powder from the roasted and ground seed, it is called 'Kinako' and has a nutty flavour and fragrance - it is used in many popular confections. The sprouted seed is eaten raw or added to cooked dishes. The toasted seeds can be eaten as a peanut-like snack. The seed is also made into numerous fermented foods such as miso and tempeh and is also used to make soya milk, a valuable protein supplement in infant feeding which also provides curds and cheese. The seed contains 20% oil and 30 - 45% protein. All seeds on a soybean plant mature at essentially the same time. Maturity of the seed is accompanied by a rapid dropping of the leaves and drying of the stems. Average yield of beans is about 1700 kg/ha. High-yielding cvs, adapted to the locality and grown under proper culture and favourable conditions will yield more than twice the average yield. The immature seed is cooked and used like peas or eaten raw in salads. The strongly roasted and ground seeds are used as a coffee substitute. The young seedpods are cooked and used like French beans. An edible semi-drying oil is obtained from the seed. It is cooked or can be used as a dressing in salads etc and for manufacture of margarine and shortening. Young leaves - raw or cooked. |
| Energetics: Cooling, sweet flavour |
| Blood Types: |
|
Ayurvedic: Vata – (tofu – yes, soya beans – no) Pitta – (soya beans – yes, soy sauce – no) Kapha – (soy milk – yes, soya beans – no, tofu/spiced – yes) |
|
Phytochemicals:
Phytoestrogens – Helps with the hot flushes of menopause; Isoflavones – ·0 genistein – inhibits enzymes that promote tumours and prevents blood supply reaching tumours;·1 daidzein – inhibits growth of cancer cells by blocking the action of protease enzymes that may promote tumour growth;Protease Inhibitors – anitcarcinogens that may prevent breast cancer, liver and colon cancer; Phytic acid – potential cancer fighter but may effect mineral absorbsion – ·2 saponins – decrease risk of certain cancers (including breast, prostate, stomach and lung);·3 phenolic acids – antioxidants neutralize carcinogen-like nitrosamines (from nitrites added to processed meats such as sausages, and hams);·4 coumarins – protect against cardiovascular diseases, act as blood thinner and deactivate certain carcinogens;·5 others – triterpenes (frequently demonstrate bioactivity as antifungals, antibacterials, and antivirals), carotenoids and lignans. |
|
Key Nutritional
Values: High in protein; rich in essential fatty
acids, including mega-3; rich in lecithin (fat
emulsification) and phospholipid (a brain food); soluble
and insoluble fibres (oligosaccharides – called FOS –
beneficial to the intestinal tract); and Minerals – potassium (420mg per 100g cooked soya beans); sodium (9mg per 100g); calcium (76mg per 100g); magnesium (71mg per 100g); iron (2.2mg per 100g); Vitamins – Ascorbic acid (vitamin C is only found in soya sprouts); Some B’s especially B1,B2,B3, and some A |
|
Therapeutic
(Medical) Benefits: Ph: Alkaline reaction in the
body; no cholesterol; good source of fibre; good source
of plant protein; helps restore pancreatic function
(especially in diabetic conditions) Antidote; Astringent; Diaphoretic; Laxative; Ophthalmic; Resolvent; Stomachic. The fermented seed is weakly diaphoretic and stomachic. It is used in the treatment of colds, fevers and headaches, insomnia, irritability and a stuffy sensation in the chest. The bruised leaves are applied to snakebite. The flowers are used in the treatment of blindness and opacity of the cornea. The ashes of the stems are applied to granular hemorrhoids or fungus growths on the anus. The immature seedpods are chewed to a pulp and applied to corneal and smallpox ulcers. The seed is antidote. It is considered to be specific for the healthy functioning of bowels, heart, kidney, liver and stomach. The seed sprouts are constructive, laxative and resolvent. They show an oestrogen-like activity in the body and are also antispasmodic. The sprouts are used in the treatment of oedema, dysuria, chest fullness, decreased perspiration, the initial stages of flu and arthralgia. A decoction of the bark or root is astringent. Soybean diets are valued for treating acidosis. Since soybean oil has a high proportion of unsaturated fatty acid, it is recommended, like safflower, poppy seed, etc. to combat hypercholesteremia. Commercial grades of natural lecithin, which are often derived from soybean, are reported to contain a potent vasopressor. Medicinally lecithin is indicated as a lipotropic agent. Soybean is listed as a major starting material for stigmasterol, once known as an antistiffness factor. Sitosterol, also a soy by-product, has been used to replace diosgenin in some antihypertensive drugs. |
|
Other Uses:
The seed contains up to 20% of an edible semi-drying oil. It is non-drying according to reports. This oil has a very wide range of applications and is commonly used in the chemical industry. The oil is used industrially in the manufacture of paints, linoleum, oilcloth, printing inks, soap, insecticides, and disinfectants. Lecithin phospholipids, obtained as a by-product of the oil industry, are used as a wetting and stabilizing agent in food, cosmetic, pharmaceutical, leather, paint, plastic, soap, and detergent industries. Both the meal and the soy bean protein are used in the manufacture of synthetic fibre, adhesives, textile sizing, waterproofing, fire-fighting foam and many other uses. The plant is sometimes grown as a green manure. The straw can be used to make paper, stiffer than that made from wheat straw. The plant is an excellent source of biomass. The oil from the seeds can be used as a diesel fuel whilst the stems can be burnt as a fuel. |
|
Disadvantages
(Contra-Indicators) : The raw mature seed is toxic and must be thoroughly cooked before being eaten. The sprouted raw seed is sometimes eaten and is considered to be a wholesome food. |
|
Advantages:
|
|
Miscellaneous:
|
http://www.pfaf.org/database/plants.php?Glycine+max
Spelt
|
Botanical name: Triticum spelta (alt: Triticum aestivum subsp. Spelta) Family: Poaceae Range: Native to Iran and southeastern Europe. Habitat: Even though some spelt is still grown and harvested in the middle east, most commercial spelt comes from Europe (Belgium) where the much later appearance of spelt is most probably the result of hybridization (between emmer and bread wheat). |
|
Edible Part:
Seed (grain) Edible Uses: Bread, flour, biscuits, crackers, pasta, Some people with allergies to normal wheat rely on Spelt products as a substitute to common wheat. The flour is used in a variety of recipes. |
|
Energetics:
(TCM) Neutral to warming, sweet, supplements spleen Qi
(Ayurveda) |
|
Blood Types:
TYPE A: Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
TYPE B: Secretor:
TYPE AB: Secretor:
TYPE O: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph: Low Acid
Forming (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – No Pitta – Yes Kapha – Yes |
| Phytochemicals: Source of water-soluble, fat-soluble, and insoluble antioxidants including vitamin E, Lignans, phytoestrogens, polyunsaturated fatty acids, oligosaccharides, sterols, stanols, saponins. tocotrieonols, phenolic acids, and phytic acid, amino acids, fibre. |
|
Key Nutritional
Values: High protein, Low GI-21, Spelt is very
low in Cholesterol and Sodium. It is also a good source
of Dietary Fibre and Phosphorus, and a very good source
of Manganese. Vitamins: A , E (Alpha Tocopherol), Beta Tocopherol, Gamma Tocopherol, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate. Minerals: Calcium, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium Protein, Carbohydrates, Fats. |
|
Therapeutic
(Medicinal) Benefits:
Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Lignans: Increases stool bulk and water absorption, decreases transit time through the GI system. Reduce growth of cancer cells (especially breast and colon cancers), deactivate potential oestrogen, prevent free radicals, is an anti-inflammatory. Acts as antioxidant fighting oxidative stress/free radicals. Fibre (Soluble & Insoluble): Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. Amino acids: Angiotensin-Receptor-Blocker, Antidiabetic, Antihypertensive, Antiobesity, Antitumor, Antiulcer, Beta-Blocker, Cancer-Preventive, Cardioprotective, Diuretic, Hypocholesterolemic Hypotensive, Hypouricemic, Laxative, Vasodilator. Binds to bile acids and certain lipids to help lower blood cholesterol levels, metabolized to short-chain fatty acids in the gut, which may play a role in signaling hepatic slowed cholesterol production. Phytoestrogens: Phytoestrogens may play a role in the prevention of hormone-related cancers, such as breast and prostate cancer. Oligosaccharides: Low glycemic index carbs that help to maintain stable blood glucose levels when eaten as part of a meal (can’t be fully digested and pass through the system). Sterols & Stanols: Helps block dietary cholesterol absorption and help lower cholesterol levels. Effective in reducing symptoms of an enlarged prostate, improving the control of blood sugar (especially among people with diabetes, and reducing Inflammation among patients with autoimmune diseases such as rheumatoid arthritis and lupus. They are also antioxidants, neutralizing carcinogens like nitrosamines, promoting production of glutathione (potent detoxifier), also decrease inflammation and inhibit platelet activity. Saponins: Inhibit tumour promoters induced by excessive fatty diet. Decrease circulation of fats in the body. Helps inhibit buildup of scar tissue. Tocotrieonols: Slow release antioxidant providing long term protection in the gastrointestinal tract. Known to have cardiovascular-protective effects. Phenolic acids: Cleans up free radicals as they circulate in the blood stream. Powerful antioxidants. They are also anti-inflammatory, anti-allergy, anti-clotting, anti-tumour and have heart protective effects. Phytic acid: Antioxidant, Anticancer effect having a protective action in carcinogenesis by reversing the proliferative effects of carcinogens. Beneficial for diabetic patients. It lowers blood glucose response by reducing the rate of starch digestion and slowing the gastric emptying. Phytic acid releases inositol during digestion. Although inositol is not an essential nutrient it might reduce depressions. Studies also show that phytic acid may reduce inflammation. |
|
Advantages:
Some people with wheat allergy or wheat intolerance
tolerate spelt. Offers a broader spectrum of nutrients compared to many of its more inbred cousins in the Triticum (wheat) family. Has been linked to protection against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, migraine headache and premature death. May help reduce atherosclerosis, cardiovascular disease, total cholesterol and lipoprotein (a) levels. May also help prevent free radicals from oxidizing LDL, which only becomes potentially harmful to blood vessel walls after oxidation. Lastly, niacin can help reduce platelet aggregation, the clumping together of platelets that can result in the formation of blood clots. The Fibre in spelt can also help to reduce total and LDL cholesterol levels and contributes to the cholesterol-lowering. Substantially Lowers Type 2 Diabetes Risk (regulates the body's use of glucose and insulin secretion). The insoluble Fibre can help avoid gallstones. May help prevent cancers such as colonic cancers and breast cancer. Lignans protect against heart disease. |
| Disadvantages: As it is closely related to wheat, it is not suitable for people with celiac disease. |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘Hamlyn Encyclopaedia of Plants’, Hamlyn, London.
Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases, http://www.ars-grin.gov/cgi-bin/duke/
Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.html
Whole Health MD., 2007, Sterling, Virginia USA, http://www.wholehealthmd.com/
Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’, http://www.dadamo.com/typebase4/typeindexer.htm
AcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Referenc
e, New York, http://www.nutritiondata.com/Linus Pauling Institute Micronutrient Research for Optimum Health
, http://lpi.oregonstate.edu/infocenter/phytochemicals/Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/Top Cultures, Belgian, 2008, http://www.phytochemicals.info/phytochemicals/phytic-acid.php
Sprouts
|
Name of Food:
Alfalfa Sprouts (out of the hundreds
of sprouts) Botanical name: Medicago sativaFamily: Fabaceae (or Leguminosae)Range: Most countries Habitat: Sprouted in domestic conditions, is commercially sprouted. Not grown in the wild except as alfalfa (Lucerne in Australia) |
|
Edible Part:
The sprouted seed Edible Uses: All parts |
|
Energetics:
(TCM) Cool (bean sprouts – cold/alfalfa - neutral),
bitter (Ayurveda) Alfalfa - Astringent, sweet/cold/pungent PKV+ decrease agni Mung Beans - Astringent, sweet/cold/sweet PKV+ excess |
|
Blood Types:
TYPE A: Secretor:
BENEFICIAL:
Non Secretor:
NEUTRAL
TYPE B: Secretor:
TYPE AB: Secretor:
Source: Dr. Peter D'Adamo TypeBase4 |
|
Ph: Low
Alkaline (note: cooking makes most food more acidifying) |
|
Ayurvedic: Vata – Yes, Yes-(sprouted wheat bread – essene), No-(wheatgrass) Pitta – No (sprouts – not spicy), Yes-(sprouted wheat bread – essene) , No-(wheatgrass) Kapha – No, Yes-(sprouted wheat bread – essene) , No-(wheatgrass) |
| Phytochemicals: Antioxidants, Beta carotene, chlorophyll, Fatty Acids (octacosanol), Saponins, sterols, flavonoids, coumarins (Coumestrol), alkaloids, pantothenic acids, Amino acids, Daidzein, Genistein |
|
Key Nutritional
Values: Protein, Fibre, Calcium, Copper, Iron,
Magnesium, Phosphorus, Potassium, Selenium, Sodium,
Zinc, Vitamin A, Vitamin C, Vitamins B1, B6, B12,
Choline, Vitamin E, alpha tocopherol, Folate, Folic
acid, Vitamin K, Niacin, Riboflavin, Thiamin, Beta
Carotene, Alpha Carotene, beta Cryptoxanthin, biotin,
amino acids (i.e. L-canavanine, alanine, cyctine,
hystidine, lycine, serine, threonine, tryptophane,
tyrosine).
|
|
Therapeutic
(Medicinal) Benefits: Antioxidants: Prevent/Inhibit production of free radicals and oxidative stress. Flavonoids: Act as effective antivirals, anti-inflammatory, antihistamines and antioxidants. They're useful in reducing cancer risk and serve to prevent or treat a wide variety of conditions. Saponins: Inhibit tumour promoters induced by excessive fatty diet. Decrease circulation of fats in the body. Helps inhibit buildup of scar tissue. Coumarins: Dilate blood vessels, stimulating the central nervous system and increasing blood flow throughout the body. Protects against heart disease. Beta Carotene: Counters the effects of cell-damaging free-radicals. Helps guard against heart disease and cancer, useful in treating chronic fatigue syndrome, Alzheimer's disease, fibromyalgia, male infertility, and psoriasis. Sterols: Helps block dietary cholesterol absorption and help lower cholesterol levels. Effective in reducing symptoms of an enlarged prostate, improving the control of blood sugar (especially among people with diabetes, and reducing Inflammation among patients with autoimmune diseases such as rheumatoid arthritis and lupus. Isoflavones (Daidzein, Genistein): Protect against hormone-related disorders such as breast cancer and endometriosis. Protect against breast and uterine cancer. Provide Antioxidant protection, and enhance the immune system. Fatty Acids (octacosanol): A complex fatty acid, may help stabilize cholesterol levels. Also touted for its role in facilitating energy-production within the muscle cells, octacosanol is being studied for its potential to support muscle endurance and increase metabolism. |
|
Advantages:
Low in calories, Stimulants the immune system,
Detoxifies, Aids sexual activity, Easy to digest
protein, High in antioxidants, help prevent DNA
destruction, Protect from the ongoing effects of aging,
reductions in blood levels of total cholesterol and LDL,
reductions in cholesterol plaques (in heart arteries)
causing Atherosclerosis, mild diuretic-regulates
bowel movement and reduces inflammation. * Immune disorders: Allergies, Breast cancer, Cervical cancer, Hay fever, Rheumatoid arthritis. * Digestive disorders: Appetite stimulant, Gastrointestinal tract disorders, Indigestion, Stomach ulcers. * Lung disorders: Asthma, Cough. * Skin disorders: Boils, Insect bites, Skin damage from radiation, Wound healing. * Uro-genital disorders: Bladder disorders, Diuresis (increasing urination), Kidney disorders, Prostate disorders. * Nutritional uses: Antioxidant, Convalescence, Nutritional support, Scurvy, Vitamin supplementation (vitamins A,C,E,K). * Gynaecological / Mestrual / Pregnancy: Increasing breast milk, Estrogen replacement, Menopausal symptoms, Uterine stimulant. * Cardio-vascular disorders: Blood clotting disorders. * Hepatic / Liver problems: Jaundice. * Other: Convalescence, gum healing after dental procedures. * Alfalfa has eight known enzymes Lipase – fat splitting; Amylase – acts on starches; Coagulase –coagulates or clots blood; Emulsin – acts on sugar; Invertase - converts cane sugar to dextrose; Peroxidate – oxidizing effect of the blood; Pectinase – forms vegetable jelly; Protase – digests proteins) that promote chemical reactions that enable food to be assimilated properly within the body. |
|
Disadvantages:
Some care needs to be taken in selection of seeds and/or
sprouts as there have been cases of Bacillus cereus
(salmonella) outbreaks. Bacterial growth during
sprouting can cause illness if care is not taken (i.e.
temperatures and age). Contamination of sprouts with
dirty water can happen. Some people may be allergic to alfalfa sprouts especially those suffering from lupus. |
Bibliography:
Swami Sadashiva Tirtha, 2005, ‘The Ayurveda Encyclopedia - Natural Secrets to Healing, Prevention & Longevity’, 5th Printing, Ayurveda Holistic Center Press, New York.
Lavon J Dunne, 2002, ‘Nutrition Almanac’, 5th Edition, McGraw-Hill, New York.
Jörg Kastner, 2004, ‘Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)’, Thieme,
Michael Tierra, David Frawley, 1988, ‘Planetary Herbology: An Integration of Western Herbs Into the Traditional Chinese and Ayurvedic Systems’, Lotus Press, Twin Lakes, Wisconsin, USA.
Dr. Triska, 1975, ‘
Hamlyn Encyclopaedia of Plants’, Hamlyn, London.Duke J n.d. Dr. Duke's Phytochemical and Ethnobotanical Databases,
http://www.ars-grin.gov/cgi-bin/duke/Dang Yi, MD PhD Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. 2006, ‘
Propterties of Food From a TCM Perspective’, http://www.shen-nong.com/eng/lifestyles/food_property_food_tcm.htmlWhole Health MD., 2007,
Sterling, Virginia USA, http://www.wholehealthmd.com/Peter D'Adamo, 2006, ‘Blood Type Diet/ Nutrient Value Encyclopedia’,
http://www.dadamo.com/typebase4/typeindexer.htmAcidAlkalineDiet
.com, Complete Acid-Alkaline Food Chart,http://www.acidalkalinediet.com/foodchart
USDA's National Nutrient Database for Standard Reference, New York, http://www.nutritiondata.com/
Linus Pauling Institute Micronutrient Research for Optimum Health, http://lpi.oregonstate.edu/infocenter/phytochemicals/
Innvista Health, 2006,
http://www.innvista.com/HEALTH/herbs/Michael Moore, Southwest School of Botanical Medicine, Bizbee, Arizona, USA,
www.swsbm.com
Wheat
http://www.ibiblio.org
http://www.pfaf.org/database/plants.php?Triticum+turgidum+durum
This information is provided without any guarantees of accuracy and is provided for information purposes only.