Poke

Name:

Biological Name: Phytolacca americana, Phytolacca decandra Phytolaccaceae

Other Names: Poke, Pokeweed, red weed, red ink plant, garget, pigeon berry, scoke, coakum, Virginia polk, pocan bush, American nightshade, red ink berries

Parts Used: Root, leaves, berries

Active Compounds: Triterpenoid saponins; the phytolaccosides A, B, C, D & E. Based on the aglycones phytolaccagenin and phytolaccicacid. Lectins; mixture known as pokeweed mitogen, consisting of a series of glycoproteins

Remedies For:  Anti-rheumatic, stimulant, anti-catarrhal, purgative, emetic, alterative, resolvent, deobstruent, detergent, antisyphilitic, antiscorbutic, cathartic. CAUTION: DO NOT EAT THIS PLANT RAW OR INADEQUATELY COOKED. POKE ROOT SHOULD BE BOILED BEFORE EATING AND THE WATER DRAINED OFF AND DISCARDED; BOIL IT AGAIN IN FRESH WATER AND DRAIN OFF THE WATER AGAIN. IT MAY THEN BE EATEN. Poke Root has a wide range of uses. Used as a remedy for use in infection of the upper respiratory tract, removing catarrh and aiding the cleansing of the lymphatic glands. Also for catarrh, tonsillitis, laryngitis, swollen glands, mumps. It will be found of value in lymphatic problems elsewhere in the body and especially for mastitis, where it can be used internally and as a poultice. Poke Root also has a use in rheumatism, especially where it is long standing. Care must be taken with this herb as in large dosage it is powerfully emetic and purgative. Externally as a lotion or ointment it may be used to rid the skin of scabies and other pests. CAUTION: In large doses Poke Root is a powerful emetic and purgative. Combinations : For lymphatic problems it may be used with Cleavers or Blue Flag.

Dosage: Decoction: only small amounts of this herb should be used. Put l/4 teaspoonful of the root in a cup of water, bring to a boil and simmer gently for l0-l5 minutes. This should be drunk three times a day. Tincture: take l/4 ml of the tincture three times a day.

Safety:  CAUTION: In large doses Poke Root is a powerful emetic and purgative. Do not exceed the dosages recommended. THE SEEDS, WHICH ARE PRESENT IN THE BERRIES, ARE POISONOUS AND SHOULD NOT BE EATEN. SEE ALSO THE CAUTION ABOVE REGARDING COOKING. No other information available. Some herbs are known to react with your medication. Please consult your physician before starting on any herb.

American Mistletoe

Name: American Mistletoe

Biological Name: Phoradendron flavescens Mistletoe family, Loranthaceae

Other Names: American Mistletoe, Golden Bough, Mistletoe, false mistletoe, goldenbough, birdlime

Parts Used: Leaves

Active Compounds:

History: Romans, celtics and Germans believed that Mistletoe is a key to the supernatural. Mistletoe stood for sex and fertility. Hence our current tradition of exchanging kisses under a sprig of mistletoe.

Remedies For: Emetic, nervine Stimulant to soothe muscle, producing a rise in blood pressure and increases the contraction of the intestine and uterus. This herb had been recommended as an oxytocic in postpartum hamorrhage and menorrhagia and as a circulatory and uterine stimulant. The plant may induce menstruation. It had been shown effective in treating tumors in experimental animals. It is recommended that, due to the toxicity of the plant, internal consumption of this herb be avoided.

Description: This plant is sometimes called false mistletoe to distinguish it from the European genus, Viscum album. There are differences in medicinal properties between the two species. This is a parasitic evergreen shrub. The branching woody stem is swollen at the nodes and bears opposite, leathery, yellowish green leaves which are hairy when young but glabrous at maturity. Small whitish flowers appear in May- July followed by white berries in December.

Dosage: Do not use without medical supervision.

American Ginseng

Name: American Ginseng

Biological Name: Panax Ginseng, Panax quinquefolius Family: Araliaceae

Other Names: American Ginseng, Five fingers, Tartar Root, five leafed ginseng, redberry, garantoquen, sang, Ginseng - American

Parts Used: Root

Active Compounds: Glycoside content of the plant is believed to be responsible for the herb's stress response.

Remedies For:  Demulcent, panacea, stimulant, stomachic Ginseng is best known for its anti-fatigue, energy giving properties. It is widely used as a stimulant. This herb is believed to be of value in any condition where nervous or mental exhaustion is concerned. Accepted as being beneficial in loss of appetite, stomach and digestive affections (to relieve nausea and vomiting) American Indian tribes use it as a love potion and charm. It is world's number one aphrodisiac.

Description: Perennial herb. Grows to 8-24 inches tall. The plant has three compound leaves, each composed of five toothed leaflets, atop a straight stem. Tiny greenish white flowers appear in June-July. Bright red berries appear in late summer. The root is fleshy and is the part used as a herb. The root grows very slowly. It takes approximately 5-7 years to attain usable size. The name Panax is very closely related to the word panacea, all-healing. It had been respected for centuries as a cure-all. "Ginseng" means "wonder of the world".

Dosage: Dried ginseng can be chewed or it can be powdered and brewed as tea. Use as required.

Mangosteen Extract: The Benefits of It All

arwa(arif walid) Rabu, 03 November 2010 health n mind

Mangosteen fruit has been called the Queen of Fruits. It is revered by many for it's positive impact on their health. Many have found that mangosteen extract provides even better results.

The mangosteen extract has been found to be an extremely efficient antibacterial and anti inflammatory agent. It acts as promptly if not more than its chemical counterparts in allopathic medicine. There are many studies to prove that the mangosteen extract has great medicinal properties which can improve the overall health of all those who consume it on a regular basis.

Some of the Major Benefits of the Mangosteen Extract

The mangosteen extract taken on a regular basis is found to improve circulation, bring relief to arthritis, reduce asthma attacks, treats otitis, as well as all types of external eczemas. It has exceptional antibacterial and antifungal properties that are invaluable for acne thus making the mangosteen extract a great favorite with teenagers.

The list of how many ailments the mangosteen extract can help is almost endless. However, it does suffice to say that people who are in the habit of consuming mangosteen extract regularly feel better, become sick less and less, and develop a greater zest for life. This is because the mangosteen strengthens the immune system in and out and greatly reduces the possibility of developing any infection.

This is a very inexpensive way to stay healthy. Hence, everybody should add this wonder fruit to his or her regular diet. For those who cannot bear to eat this fruit, they can get the goodness of the mangosteen from a mangosteen extract pill. This is like any other medicine no taste, no pain, no inconvenience. When taken regularly, it will improve appetite, bone structure, skin condition, purify the blood, and improve your circulation in addition to strengthening your heart.

People today are consistently rejecting chemical substances in favor of natural substitutes. In this scenario, the mangosteen extract delivers on all of the promises it has made. Of course, in order for it to work at its optimal best, one should consume it in sensible quantities.

In fact, experts say that once a year one should stay or go somewhere where they can detoxify their bodies totally before starting the year afresh. This does not have to be on the 1st of January, nor does it have to do with a specific place. What you need to do is to encourage the body to lose all the toxic substances and allow it to rejuvenate with the help of the mangosteen extract and similar products.

There are many ayurvedic ashrams in India, which specialize in types of body detox programs, which have nothing to do with whatever type of food you are taking today. However, it will have everything to do with what you think and what your diet henceforth will be.

Raisins: Nutritional and Health Benefits

General Statistics and Origin of Raisins

Dried fruits are said to be a very healthy diet. It is often included in almost all servings be it in Italian cuisine, Afgan Cuisine, Indian Cuisine or any such. Raisins are said to be a candy and that too nature’s original candy. Raisins are said to be made after drying the grapes which inurn the so called natural sweet raisin. The main raisin is made from the Thompson seedless grapes which was first introduced by a person named as William Thompson in 1876. Raisins are made by drying grapes, firstly the grapes are picked, placed down on poly paper trays and then they are made to dry naturally in he sun. After almost two to three weeks of continuous exposure of grapes to sun would result in a raisin. Generally it is seen that if we dry four pounds of fresh grapes, it would result in only one pound of raisins. Raisins are generally kept in cold storage. It is found that in case of improper storage sometimes the raisins become dry. So they should be washed in water to gain moisture and make them eatable.

Nutritional Benefits of Raisins

Raisins are said to be a good nutritive food. Raisins are generally said to cholesterol free. So people suffering from cholesterol problems can eat it without any problem. Raisins are also totally fat free, so young girls can enjoy its sweetness without taking into consideration its fat content. Raisins are also said to be low in sodium content. Raisins act as a good source of vitamins and minerals including Vitamin B, Calcium, Potassium and Iron. Raisins are very rich in antioxidants which generally prevent pre-aging. It is also a good source of fiber. Raisins have a high content of fructose. Raisins do not contain any preservatives; the natural sugar only acts as a preservative in them.

Some common recipes of raisins are:

Baked Mapple Apples with yummy raisins

The major ingredients (serving 6) are: six medium size apples, half cup raisins, half cup orange juice, 1 tsp fine grinned sugar, one tsp cinnamon or as per one’s taste.

Directions & Instructions

Peal off the apples on the whole. Place it in a pan. Add raisins and sugar (brown sugar) to it and put it into apple cavities. Pour some syrup over them and put the orange juice in the pan. Sprinkle the grinned sugar and cinnamon powder over it. Keep it on slow. Heat it for half an hour and serve it warm with cream.

Marvin Chef’s Barbeque Sauce

The major ingredients (serving 2) are: One and a half cup water, half cup raisins, two tbsp dry mustard, one tsp spices, some grinned onions, one tsp garlic and ginger powder, two to three cups of tomato puree and two cups of tomato paste, salt as per taste.

Directions & Instructions:

Mix all the ingredients in tomato puree and grind well. Boil this mixture. Now let it cool for sometime. Serve normal. Now serve it with chicken.

Pomegranate: Health Benefits

General Statistics and Origin of Pomegranate

Pomegranate was first found in eastern countries like India that is in the Mediterranean and eastern countries. Sooner or later the cultivation of pomegranate spread to other parts of the world where its cultivation could be possible. At present we can find pomegranates and that too of very good quality Spain , Syria , Morocco , Afghanistan and Turkey . The most common names of pomegranates are known as Pomegranate, Granada , and Grenade. This depends that in which geographical area of the world it is called so. The related species of pomegranate is known as Punica proto_punica. Pomegranates are generally oblong in shape. The leaves of pomegranate are green leathery and glossy. People in several parts of the world at times use it as decorative things and put it in a bowl with the other traditional fruits because of their attractive shape and leathery dark red outer skin.

Description of Pomegranate

The fruit has a hard leathery coating usually in orange or orange red color. Inside the hard coating is the edible portion which is red and juicy with many seeds. The seeds with the edible portion in a pomegranate make it really a difficult fruit to eat but due to its increased nutritious value people prefer it taking as juice. Pomegranate is said to be the most ancient fruit used by humans.

Health Benefits of Pomegranate

Pomegranate can prove as really a very good remedy in certain cases. In case of diarrhoea it acts as a major relief if taken with cloves and cinnamon. It is also very useful in case of a person’s hoarse voice, if gargled with its juice. If pomegranate is taken with honey and taken, it helps in earache. Pomegranate also helps in improving digestion and decreases kidney disorders. It also helps in improving appetite if taken as juice. People facing bad vision or weak eyesight can take it as fruit or juice, in either case it really helps in improving vision. Health professionals prescribe eating pomegranates with little salt and pepper in case of stomach ache. Pomegranates have a high toxic content in them which in reducing intestinal worms. In case of fever if served as juice acts as an allay for thirst. Pomegranates also help in reducing teeth and gum disorder if it is regularly used as toothpowder. According to a recent study it was found that pomegranate also helps in protection from skin cancer. But normally it is said that the fruit should be taken instantly after it is cut as it starts to loose color if kept for long time.

The nutrition information of pomegranate (1 medium size) is given as:

Calories	100gm
Carbohydrate	26gm
Fiber content less than	1gm
Potassium	400mg
Vitamin A
Vitamin C	15% of daily value
Calcium
Iron	2% of daily value

Some recipes of pomegranates are:

Pompye Royal Drink Recipe

The major ingredients for this are: take three oz of champagne, one oz of fine pomegranate juice, half oz of orange fruit juice, one-third oz of raspberry juice and one tsp of fine grinded sugar.

Directions & Instructions

Mix the juices and champagne thoroughly and mix sugar in that. Stir it properly till it dissolves. Serve chilled in a big champagne glass.

Pineapples

The pineapple is believed to be a native of Brazil and was introduced in Europe by Columbus. Afterwards it spread everywhere. The pineapples grown in Burma, Malaysia and the Philippine Islands are considered to be of excellent quality.

Benefits, Qualities and Uses of pineapples

The Ayurveda has brought to light many of the properties of pineapple. The ripe pineapple is a diuretic. It destroys intestinal worms and soothes bile. It is delicious and digestive. It expels gas. It is beneficial to the heart and effective in abdominal disorders, jaundice and anaemia.
The pineapple contains an enzyme called "brosmelin" which resembles pepsin and therefore helps to digest food. It gives relief in digestive disorders.
The pineapple should not be taken on an empty stomach. The upper rind and the innermost flesh of the pineapple should be discarded. The remaining portion should be cut into pieces. Juice should be extracted from these pieces. Raw pineapple or excessively ripe pineapple should be avoided during pregnancy.

PINEAPPLE - Nutrition Facts (Amount per 100g)
Calories	49
Total Fat	0 g
Cholesterol	0 mg
Sodium	1 mg
Total Carbohydrate	12 g
Dietary Fiber	1 g
Protein	0 g
Vitamin A	23 IU
Vitamin C	15 mg
Calcium	7 mg

Fresh pineapple juice exercises a soothing effect on the throat. It is very useful in preventing affections of the vocal organ. In diphtheria it is used for removing the dead membranes from the throat. Pineapple juice relieves bile, destroys intestinal worms and is beneficial to the heart.
Chlorine contained in the pinapple juice stimulates the activity of the kidneys and helps to remove toxic elements and waste products from the body. It also gives relief in cellulitis.

Peaches Cream and Health Benefits

Peaches are delicious, attractive fruits with velvety red and yellow skin. The originated in China, and were brought to the West by Alexander the Great and the Romans. The Spaniards brought them to the Americas during the 16th century. Peaches have a place in Chinese legends as being fruits which bestow immortality. The peach is related to other stone fruits such as apricots, almonds, plums and cherries.

Varieties of Peaches

Numerous varieties of peaches are grown. They are commonly categorized according the way the flesh of the fruit is attached to its pit. One of the varieties, the clingstone peach, has flesh that clings firmly to the pit. Another type, the freestone peach, allows the pit to separate easily from the fruit. There are newer varieties of peaches available in the market today, also, such as a peach with a creamy white flesh and a variety called a Donut peach, which is short and rather flattened.

Availability and Storage of Peaches

The peak peach season usually runs from June to September.
The best peaches are those which are aromatic, slightly soft or semi-firm, and are red and yellow with velvety skin. Peaches that are very hard or have a green hue will not ripen, and should be avoided. Ripe peaches should be used as soon as possible, or stored for three to four days at room temperature. If they are stored in the refrigerator, then it is all the better. Peaches should be washed only before they are served, in order to preserve the integrity for as long as possible.

Health Benefits of Peaches

Peaches are low in calories, and are a good source of healthy carbohydrates. Carbohydrates are known to be a vital source of energy to the body. They are very important nutrients. Therefore, peaches contribute to a well-balanced diet. Peaches also contain phytonutrients, antioxidants, carotenoids and flavonoids.

• Phytonutrients: These play an important role in the key to human health. Research has proven that phytonutrients may help to reduce the risk of chronic diseases such as heart disease, cancer, arthritis and eye ailments.
• Antioxidants: Antioxidants help to prevent damage to cells caused by oxidation and free radicals. They are also believed to stimulate the immune system. These also have the ability to provide health benefits, which includes protection against cancer, various heart diseases, and diseases which are associated with aging.
• Carotenoids: Carotenoids play a major role in eye health. Substances in them act as filters, and shield the eyes from sunlight. This helps to protect against age-related eye disorders such as cataracts.
• Flavonoids: Flavonoids have been proven to protect against heart disease and cancer.

Orange County Choppers

Originally a native to Southern China, the orange has now become a favourite fruit all over the world. Its popularity is due to its sourly sweet taste, juiciness, and coolness.

Benefits, Qualities and Uses of oranges

The Ayurveda also has recognised the value of the orange. It works as an appetizer. It cleanses the blood, soothes bile and eliminates windiness. It is cool and refreshing. It cleanses the mouth. It is regimen even in fever. It destroys intestinal worms and allays abdominal pain. It strengthens the bones.
The orange is a rich source of vitamin C. The daily requirement of vitamin C is fulfilled by taking 125 to 150 ml of orange-juice. The vitamin C content of the orange is not easily destroyed because it is protected by the citric acid. Besides, vitamin C in the orange is blended with calcium, thereby increasing the qualities of each other. The white membrane, which surrounds the sections of the orange, is an excellent source of calcium.
As orange-juice contains less acid than lemon-juice, it is regarded as superior to the latter. Though the citric acid contained in the orange is somewhat acidic to the taste, it is an alkali-forming food. After being metabolised in the tissues it leaves an alkaline residue and. thus improves the vital resistance of the body.
The orange is usually taken by masticating it or . taken in its juice-form. When there is need for obtaining a large quantity of nutrients, orange-juice is preferred. Those who suffer from cold should add some warm water to orange juice before taking it.
To overcome constipation, it is sufficient to take one or two oranges before going to bed and again on rising in the early morning. Oranges are useful in asthma and other bronchial troubles.
During fever, orange-juice greatly helps in supplying necessary nutrition to the patient. It improves digestion and increases appetite. Orange-juice renders the intestinal tract uninhabitable for the hostile microbes and improves the intestinal health. It increases vitality.
Orange-juice gives relief to pregnant women who suffer from nausea vomiting.
A cup of orange-juice provides as many calories as three-quarters of milk-cup. In chronic dyspepsia, food is not well digested. It causes putrefaction in the digestive tract which produces gas. Orange-juice helps in eliminating this putrefaction of food in the stomach. It cleanses the tracts of the stomach and the 'intestines and thus increases the digestive power of both the digestive organs.

Onions: Benefits and Uses

The onion has been cultivated since the dawn of human history. There are two varieties of onion- white and red.

Benefits, Qualities and Uses of onions

Vigour, lustre of the body and mental power increase with the use of onions. From medical point of view, white onions are more useful. White onions are stimulant, vitalizing, pungent, promoters of virility, heavy, refreshing, stimulative of gastric fire and lubricous. They produce cough. They increase strength and induce sleep. They are a remedy for tuberculosis, cardiac troubles, dyspepsia, leprosy, piles, swelling and blood impurities.
The onion loses its vitamin C content when preserved for a long time.
The onion has effective germicidal properties. On account of its content of a volatile oil, the onion is very useful in respiratory disorders.
Onions are widely used in salads. But to get the maximum benefit of the onion, one should take two or three teaspoonfuls of onion-juice mixed with honey. White onions should be preferred for medicinal uses.
In virile disorders, one should take onion-juice with honey daily in the morning for two to three weeks. This will increase one's virility. The onion saves one from sunstroke. If one suffers from sunstroke, the onion relieves it. Eating onion in the morning and at bed-time is beneficial in jaundice.
It is interesting to note that during the plague-epidemic in London, when the contagion spread everywhere, the owners of onion and garlic shops were the only persons who proved immune to the disease.
It has been proved that onion-juice is a very effective vermifuge (substance which kills worms). Unlike many vermifuges, onion-juice is more harmless and free from side-effects.
The onion dislodges mucous and prevents its fresh formation. The onion is beneficial to the aged. The onion is also beneficial in intestinal disorders. The use of onions stimulates the process of peristalsis (contraction and expansion) of the intestines and removes intestinal putrefaction and flatulence. It is also useful in indigestion and biliousness.
The juice of the onion together with sugar is a capital remedy for bleeding piles.
VISITOR COMMENTS on "Onion Benefits and Uses":

Bitter and Big Melon

Melon-juice is very beneficial in acute eczema.

Melon is either round or oval in shape. A river-bank with sandy soil is suitable for its growth. Melon with white flesh is known as musk-melon and it is extremely sweet, while melon with green and orange flesh is known as water-melon. It is not as sweet as musk-melon. Both the melons belong to the same genus.

Benefits, Qualities and Uses of Melon

Melon is cool and diuretic. It quenches thirst. It gives a welcome cooling and soothing effect during the days of scorching heat.
As it contains predigested sugar, it provides prompt nourishment.
Melon is mostly composed of water and it contains a little or no fibres. It can, therefore, be taken either directly or in its juice-form.
As melon has a cooling property, it soothes burning sensation in the stomach. Its mineral contents eliminate acidity from the body. It also has a property for curing constipation.
The pulp of the fruit (melon) is a powerful diuretic and relieves kidney diseases. It is also very beneficial in chronic and acute eczema.
As melon-juice promotes cough, one who suffers from asthma and cold should use it discreetly, or use it by making it slightly warm.
VISITOR COMMENTS on "Big and Bitter Melon":

Mango: Benefits and Recipes

General Statistics and Origin of Mangos

Mangoes are said to be the King of fruits. It is said so because of its beauty and its nutritional factors. Mangoes are generally of oval shape, but actually it depends on the kind of species. Mango is commonly called as Mango, Mangot, Manga, Mangou. This depends that in which geographical area of the world it is called so. Mango was firstly found in Southern Asia in India and that to in eastern India and Burma and after that it spread to Africa and Malaya . Infact mango trees are said to be the oldest cultivated tress especially in India and Malaya . The mango trees are generally very big in size but there are certain varieties of mangoes such as Graham, Cogshall, Julie, Fairchild, Mallika, Carrie and Glenn. A Mango fruit grows in 100 to 150 days of flowering. Mango leaves are considered toxic and can kill cattle or other grazing livestock.

Description of Mangos

Mangoes are fleshy, pulpy, juicy, dark orange with fibers coming out from the seed or infact radiating from inside but its outer covering is a combination of yellow, green and dark orange and red. The fruit is said to be really yummy and delicious. The high water content, the delicious sweeter taste makes a mango a refreshing food but the pulp with lots and lots of juices in it can make it a messy food to eat. Apart from the mango eaten as a fruit, it can also be used to make several other things like pickles, mango sauces, and also used for making ‘amchur’ which is majorly used in Indian kitchens till date. Ripen mangoes are generally sweeter in taste but a raw mango is sour in taste which is actually used in India for making pickles.

Nutritional Benefits of Mangos

A mango generally contains proteins at about 1% , vitamins and that too majorly Vitamin A, Vitamin B and Vitamin C, fatty acids, carbohydrates and minerals. The flesh is a mango also contains about 15% sugar. Mango as a fruit is used as a major sauce of nutrients in under developed countries. It is said by the health professionals that eating mangoes soothes the intestines as they are easy to digest and they also benefit the brain, and at times also used to stop bleeding and strengthen the heart.

The nutrient information of mango serving three and half ounces of mango slices:

Calories	68
Protein	0.6g
Carbohydrate	16g
Fats	0.29g
Cholesterol	0.1mg
Sodium	2mg
Potassium	157mg
Vitamin A	3890IU
Vitamin	C 26mg

Some common recipes of mangoes:

• Mango Fizz (Serving 2): The major ingredients are: dash of light rum, sparkling water, and around half cup of mango puree,
• Directions & Instructions : In a container, combine mango and rum. Stir together thoroughly. After stirring add sparkling water. Now pour them in glasses. Serve with an iced-tea spoon.
• Mango Jam (Serving 9 cups)
• The major ingredients are: 2 tbsp. lemon juice, 7 1/2 cups sugar, 1 bottle liquid pectin, 4 cups mango puree.
• Directions and Instructions : Put mango puree into a an. Add lemon juice and stir. After some time add sugar and stir thoroughly. Full boil this mixture for two minute, stirring constantly. Remove from heat and stir in pectin continuously for 2 minutes. Skim off foam (if any) with a spoon. Put it into sterilized jars and seal with lids. Serve chilled.

Yaoi Lemon Demon: Benefits and Uses

Lemon is widely grown all over the world. Lemon

grows in abundance in India, Sri Lanka, Malaysia, Mexico and West Indies. Unripe lemons are green in color. When they are matured, the color is changed into yellow. Lemon is a must in the kitchen. It is a universally favourite fruit.

Benefits, Qualities and Uses of Lemon

The Ayurveda has regarded lemon as a valuable fruit and admired its properties. Lemon is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent. It checks the excessive flow of bile and cleanses the mouth. It dislodges phlegm (cough) and expels wind from the digestive tract. It helps in digestion and removes constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.
Though lemon is acidic to the taste, it leaves off alkaline residues in the body. This is why it is useful in all symptoms of acidosis.
Lemon-juice is a powerful antibacterial. It has been proved by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other deadly diseases are destroyed in lemon-juice.
It also contains some vitamin A. Natural vitamin C is much more effective than the synthetic one. Vitamin C of lemon-juice is very effective because it is combined with bioflavonoids (vitamin P). In addition to vitamin C, lemon also contains niacin and thiamin in small amounts.
One should not take concentrated lemon-juice. It should be diluted with water before taking it. Pure lemon­juice contains acid which is injurious to the enamel of teeth.
The body is well cleansed if lemon-juice mixed with cold water and honey is taken on an empty stomach early in the morning. Warm water may be used occasionally to get relieved of constipation.
Lemon-juice prevents or restrains influenza, malaria and cold.
Lemon-juice gives good relief in fever. Lemon-juice mixed with water is useful in quenching the thirst of the patients suffering from diabetes. It gives immediate relief in abdominal disorders. Lemon acts as a sedative for the nerves and the heart and allays troublesome palpitation.
Lemon is especially appreciated for its vitamin C value. When Vasco da Gama made his voyage round the 'Cape of Good Hope' nearly two-thirds of his crew died of scurvy. But at present the recurrence of such a disaster is no longer possible owing to the widespread use of lemon. Innumerable boatmen moving in sea have saved their lives with the use of lemon.
Vitamin P in lemon strengthens the blood vessels and prevents internal haemorrhage. It is, therefore, extremely useful in high blood pressure, in which cerebro-vascular accidents commonly occur.
The most valuable ingredient of lemon, next to vitamin C, is citric acid, of which it contains 7.2 per cent. Lemon contains more potassium than apple or grapes, which is beneficial to the heart.
Lemon is very much useful in maintaining the health of the teeth and the bones. The vitamin C content of lemon helps considerably in calcium metabolism.
Lemon has been used for many years in gout and rheumatism. Lemon-juice is a diuretic. It, therefore, gives relief in kidney and bladder disorders. It has been used in destroying intestinal worms. It prevents vomiting and helps to cure hepatitis and other innumerable diseases.
Lemon has been proved to be a blessing for mountaineers. In the cases of insufficient oxygen and difficulty in breathing lemon comes to their rescue. Edmund Hillary, the first man to put his foot on the top of Mt. Everest, has admitted that his victory over Mt. Everest was greatly due to lemon.

Benefits and Recipes of Gooseberry

General Statistics and Origin of Gooseberry

Gooseberry is a tiny, small, round deep purple color fruit. During ripening it is deep green in color, but later on it becomes deep purple in color, and with a striped skin. Gooseberries are commonly known as Gooseberry itself in English, it is known as Grosille a Maquereaux in French, it is known as Stekbes in Flemish and Uva Spina in Italian. The most common species of gooseberries are European Gooseberry and American Gooseberry. Gooseberry generally grows in humid weather. In rare cases gooseberry is also grown in containers at some places.

Description

Gooseberry is a round fruit with a seed at center, varying from green, to dark shades of purple to black color. The color of gooseberry generally depends on the sunlight that falls on it. Gooseberries grow well in morning sun, afternoon partial shade and in pleasant air. They are said to very well productive in sunlight but its leaves burn in case of intense sunlight.

Types of Gooseberry

The two most common types of gooseberries available are the American gooseberry and the European gooseberry. The American Gooseberry has some other types such as Glenndale, Oregon champion which are generally deep purple in color. The European gooseberry includes the species such as Whitesmith, Telegraph, Early Sulphur, Hinnonmakis Yellow, Carelessand Whinham’s Industry.

Selection of Gooseberry

Although both the types of gooseberry, that is the American Gooseberry and the European Gooseberry, are really good species but, to make a choice between the two one should prefer the red color and the black or dark purple color type gooseberry.

Nutritional Benefits of Gooseberry

Gooseberries are said to be real sweet gift of nature. Gooseberries are really delicious, sweet and an easy to eat fruit. It can be served as it is. It is also included as a major part in desserts. Gooseberry is said to be a very good source of vitamins. Berries contain certain elements which in rare cases help preventing infections. According to a study it was found that gooseberries help preventing bladder infections, and also it was found that gooseberries contain certain anti-cancer properties. Gooseberry is a rich sorce of Vitamin C, fiber and also it contains potassium. Some species also contain actinidin which helps in digestion. Gooseberry is also help maintaining blood pressure, heart and also good immune system. Generally it is said that a large gooseberry contains around 60 calories.

The nutritional information of a gooseberry (large around 80g) is:

Calories	50
Fiber content	3.1g
Protein	0.76g
Carbohydrate	11.5g
Fat content	0.35mg
Vitamin C	*

Some common recipes of gooseberry:

Sweet Gooseberry jam

The major ingredients are: gooseberries around 6lb, common sugar around 8lb, water around 1 pint, and one small jar of certo.
DIRECTIONS AND INSTRUCTIONS
In a boiling pan boil the gooseberries till they become soft. Now leave it covered for half an hour. Then start adding sugar to it and also stir it until sugar dissolves in it. Now again boil it for around 20 minutes with continuous stirring. Now let it cool for some time. Then add certo to it. Now let it cool, n serve chilled.

Sweet Gooseberry Jelly

The major ingredients are: gooseberries around 6lb, common sugar around 5 lb, juice around 4 lb and around three-fourth jar of certo.
DIRECTIONS AND INSTRUCTIONS
Wash the gooseberries and boil them in water until they become soft. Then leave it covered for around 20 minutes. Then take it in a jelly cloth and squeeze it till juice is squeezed out. Now take another pan and slowly mix sugar and juice. Now add the squeezed gooseberries to it and bake for around 10 minutes. Let it cool. Serve chilled.

Carrot Diet and Juice

Now the carrot has been spread all over the world. The carrot is an edible bulbous root. It varies in size from four-five inches to ten-twelve inches and it is orange-red in colour.

Benefits, Qualities and Uses of Carrot

The carrot is sweet, warm, pleasant, stimulant of gastric fire, dry, appetiser, diuretic, constipating and to some extent bitter. It gives relief in fistula, worms and dysentery. It eradicates windiness and cough. If taken in excess, it increases bile.
Besides all these, it contains vitamin C and vitamin D, niacin. Pyrodoxine, folic acid, biotin, pantothenic acid in minute quantities, and the minerals potassium, sodium, magnesium, copper, etc. in small amounts.
The calcium in carrot is easily digestible hence the daily requirements of calcium may be met by intake of sufficient quantity of carrot only. Carrot contains six times more calcium than potato.
Carrot juice is a wholesome diet for growing children because it is a good source of carotene and calcium. Carrot-juice contains carotene (pro-vitamin A) which is very beneficial to the eyes. The carotene in carrot is converted by the liver into vitamin A and is also stored therein.
Carrot-juice is easily extracted with the help of a juicer. Juice can also be extracted by shredding it minutely and pounding it. The middle yellow part of carrot (root) should be discarded. Carrot can be eaten also by chewing it well.
Carrots eaten by chewing cleanse and strengthen the teeth. Grated carrots mixed with a small amount of salt have beneficial effects on eczema. Carrots are an excellent food for maintaining health of the eyes. Carrots contain a hormone known as tocokinin. This is an insulin-like compound which has been proved useful in diabetes.
Carrot has insecticidal properties. It destroys harmful bacteria thriving in the intestine. One gets reilief from enteritis with the help of carrot-juice. It also heals intestinal ulcers.

CARROT - Nutrition Facts (Amount per 100g)
Calories	43
Total Fat	0 g
Cholesterol	0 mg
Sodium	35 mg
Total Carbohydrate	10 g
Dietary Fiber	3 g
Protein	1 g
Vitamin A	28129 IU
Vitamin C	9 mg
Calcium	27 mg
Iron	1 mg

The carrot is diuretic in action. It may therefore be used in nephritis as a food medicine. It is also very helpful in scanty urination.
Carrot-juice eliminates unwanted uric acid from the blood and is, therefore, very helpful for gout-patients. It is regarded as a remedy for gallstone troubles, liver diseases, tuberculosis and scanty menstruation.
Experiments have proved that carrot has an ample amount of vitamin E.
It has been established that carrot juice has a property that checks cancer. It is natural that the juice that can treat a dreadful disease like cancer successfully can cure other diseaes as well.

Cabbage Diet: Benefits, Uses and More

Cabbage is considered as a leafy vegetable. It grows in abundance in winter.

 

Benefits, Qualities and Uses of cabbage

Cabbage is delicious, vitalizing, pungent, bitter, cool, digestive and light. It kindles gastric fire and is good for the heart. To some extent it produces windiness. It is useful in cough, bile, leucoderma, coughingand impurities of the blood.
One of the reasons for which cabbage is esteemed is its ascorbic acid (vitamin C) content. Nearly one-third of the day's allowance of vitamin C may be secured from only one cup of raw chopped cabbage.

Raw cabbage is used in a salad and is also used as a cooked vegetable. But its medicinal benefit can be acquired only when taken in juice-form.
The outer green leaves of the cabbage are excellent source of vitamin A. The inner white leaves are devoid of it. Hence the outer leaves should not be thrown away. The percentage of iron is also higher in the outer green leaves.

CABBAGE - Nutrition Facts (Amount per 100g)
Calories	25
Total Fat	0 g
Cholesterol	0 mg
Sodium	18 mg
Total Carbohydrate	5 g
Dietary Fiber	2 g
Protein	1 g
Vitamin A	133 IU
Vitamin C	32 mg
Calcium	47 mg
Iron	1 mg

Cooking Cabbage

In cooking cabbage, every attempt should be made to keep the cooking time at a minimum. Excessive heat treatment of cabbage is destructive to its vitamin B and vitamin C contents. Under no circumstances should the water, in which the cabbage is boiled, be thrown away. It contains many nutrients such as vitamin C, calcium, iron, phosphorus and magnesium.
As cabbage furnishes sufficient assimilable iron, it is also very useful in the treatment of anaemia.
Cabbage is found very effective in conditions such as arthritis, neurasthenia, pyorrhoea, indigestion, anaemia, defective vision and obesity.

BEL Fruit Benefits

Bel is a native of India. From time immemorial it has been regarded as a medicinal herb. It is round in shape and resembles a wood-apple. It is of the normal ball-size. It is sweet in taste. It contains a lot of seeds.

Benefits of Bel Fruit

Bel is sweet, light, digestive, a kindler of gastric fire and slightly constipating. It destroys intestinal worms, stops nausea, vomitting and relieves cramps of stomach-muscles. In fact, the Ayurveda considers it a remedy for the three systemic disturbances viz. cough, wind and bile.
The pulp of the ripe bel may be taken directly or it may be taken in its juice-form. The medicinal value of bel is principally dependent upon the tannin it contains. In digestive disorders and chronic dysentery, bel is regarded as an invaluable remedy. As a remedy for bowel complaints, diarrhoea and chronic dysentery, the juice of bel fruit has no equal.
Bel fruit is nutritious and a blood-purifier. 50 mg. of the juice of bel fruit mixed with warm water and sugar, two-three times a day helps to eradicate blood-impurities.

Beetroot & Beet Juice

The native home of the beet is the Mediterranean area and the South-Western Asia. The beetroot has been used as food for the last 2,000 years. The early Romans and the Greeks used to consume it generously. The old Greeks looked upon the beet as being good for cooling the blood. The beet is a bulbous root. It is of two colours-red-violet and white.

Benefits of Beetroot & Beet Juice

The beet-juice is widely used and its unique benefits are taken advantage of.
The beetroot is somewhat hard to digest. It is oily, cool, nutritious and a bile-controller. It improves the quality of the blood. It reddens and vitalizes the body. The betaine content of the beet helps in cleansing the stomach and the intestine. Beet juice can even cure cancer.
The beetroot can be used as a salad. Adequate amounts of nutrients can be obtained only when beet is taken in juice-form. Juice can be extracted by pounding or shredding the beet. A juicer is very convenient for extracting juice from the beet. Beet-juice can be mixed with the juice of carrots, cabbage, mango or papaya.
In France, there have been many experiments on the use of very large quantities of beet-juice to aid recovery in cases of malignancy. In Germany, beet-juice is available in bottles. It is widely used as a powerful restorative during convalescence.
In 1946, a German naturopath Kunstmann was successful in curing a number of cancer-patients with beet­juice. Thereafter, in 1950, Dr. Firenczi from Hungary successfully treated a patient of malignant tumour with beet-juice. It was noted that beet-juice had a beneficial effect on other ailments also. Many patients gained weight by consuming beet-juice.
Beet-juice is harmless and beneficial. As it is rejuvenating, it is effective in every type of weakness. It also purifies the blood and brings redness to the body.

Apple a Day Keeps Doctor Away: Eating Benefits

So, if you want to eat healthy, go fix yourself an apple. Happy eating!

THIS fruit is so tempting, no wonder it proved to be Adam and Eve's undoing. Juicy and crunchy, apples are a preferred option for many who skip meals or for those who want to eat healthy.
And, for good reason!

Show your doctor the door

If your daily diet includes apples, you'll fall ill less frequently. This small fruit packs a whopping mix of 250 trace chemicals contained in the fruit, such as volatile esters, alcohols, and aldehydes. These chemicals are responsible for the tang and the aroma of the fruit. Scientists contend that the aroma of spiced apples has a calming effect on many people, thus lowering the blood pressure.
Apples are highly acidic, but not harmfully so. Acids in the apple comprise 90 per cent malic acid and 10 per cent citric acid. The sweetness of this crispy fruit comes from sucrose arid fructose, both of which are natural sugars. Since natural sugars are not harmful for the body, apples are good for
diabetics, when you need to keep a check on your blood sugar levels.
This fruit is also an excellent source of pectin, a fibre that helps reduce blood cholesterol and possibly prevents cancer. One medium-sized apple provides five grams of dietary fibre, or 20 per cent of the recommended intake of fibre. If these numbers aren't enough to convince you of the benefits of eating apples, you might want to consider these facts:

• Ripe apples contain 80 per cent water and are virtually fat free.
• Apples contain important minerals, notably potassium, which is needed for regulation of water balance and muscle function.
• Apples provide a good source of vitamins, especially vitamin C.
• One apple equals one portion of the five fruit and vegetables required for daily intake.
• Apples contain 8-14 per cent natural fruit sugar that gets converted to energy.
• This fruit has low sodium content.

APPLE - Nutrition Facts (Amount per 100g)
Calories	59
Total Fat	0 g
Cholesterol	0 mg
Sodium	0 mg
Total Carbohydrate	15 g
Dietary Fiber	3 g
Protein	0 g
Vitamin A	53 IU
Vitamin C	6 mg
Calcium	7 mg
Iron	Small amounts

Why apples pack a punch?

One medium-sized apple (approximately 5 ounces in weight) has just 81 calories, making you feel fuller than equivalent carbohydrate calories from apple juice or apple puree. Its nutrients are packed with 159 mg of potassium, 3.9 mcg of folic acid, 7.9 mg of vitamin C, and 9.6 mg of calcium with trace amounts of B vitamins, iron, magnesium, and zinc.
A single apple contains no fat or cholesterol, and provides more fibre than a serving of oatmeal. So, if you're thinking of skipping meals, try munching apples. You can rest assured you're getting a healthy
dose of essential nutrients.

Store that fruit well!

Unlike other fruits, the best place to store apples is the refrigerator. Also, sliced or cut apples stay white longer if dropped in a bowl of water containing two tablespoons of lemon juice.

Eat the apple skin as well

Unpeeled apples provide their most plentiful nutrients just under the skin, so be sure to eat the apple with its skin on. As such, apples can be used in a variety of jams, sauces, cakes and pies, but if you're creative enough, you could marry this wonderful fruit with many more foods. And, you won't regret it.
So, go fast, and take a bite!

Fruit of the Angels: Papaya and Benefits

Papaya contains 'papain' which helps to digest food.

The papaya, is the fruit of the Carica papaya tree. Papayas are spherical or pear-shaped fruits that can be as long as 20 inches. The ones commonly found in the market usually average about 7 inches and weigh about one pound. Their flesh is a rich orange color with either yellow or pink hues. Inside the inner cavity of the fruit are black, round seeds encased in a gelatinous-like substance. Papaya's seeds are edible, although their peppery flavor is somewhat bitter.

Originally from southern Mexico and neighbouring countries, the papaya plant is now cultivated in most tropical countries. Christopher Columbus reportedly called it "the fruit of the angels" and not without reason! Papayas are rich sources of antioxidant nutrients, minerals and fibre.
The fruit, as well as the other parts of the papaya tree, contains papain, an enzyme that helps digest proteins. This enzyme, which is used to treat sports injuries, other causes of trauma, and allergies, is especially concentrated in the fruit when it is unripe. Papain is extracted to make digestive enzyme dietary supplements and is also used as an ingredient in some chewing gums.

Health Benefits of Papaya

Heart disease: Papayas may be very helpful for the prevention of atherosclerosis and diabetic heart disease.
Papayas are an excellent source of vitamin C as well as a very good source of vitamin E and beta-carotene, three very powerful antioxidants.
These nutrients help prevent the oxidation of cholesterol. Only when cholesterol becomes oxidised is it able to stick to and build up in blood vessel walls, forming dangerous plaques that can eventually cause heart attacks or strokes.
High cholesterol: Papayas are also a very good source of fibre, which has been shown to lower high cholesterol levels.
The folic acid found in papayas is needed for the conversion of a substance called homocysteine into benign amino acids. If unconverted, homocysteine can directly damage blood vessel walls and is considered a significant risk factor for a heart attack or stroke.
Cancer: Papaya's fibre is able to bind to cancer-causing toxins in the colon and keep them away from the healthy colon cells.
In addition, papaya's folate, vitamin C, beta-carotene, and vitamin E have each been associated with a reduced risk of colon cancer. These nutrients provide synergistic protection for colon cells from free radical damage to their DNA.
Increasing your intake of these nutrients by enjoying papaya is an especially good idea for individuals at risk of colon cancer.
Inflammation: The enzymes contained in papaya have been shown to help lower inflammation and to improve healing from burns.
In addition, the antioxidant nutrients found in papaya are also very good at reducing inflammation. This may explain why people with diseases that are worsened by inflammation, such as asthma, osteoarthritis and rheumatoid arthritis, find that the severity of their condition is reduced when they get more of these nutrients.
A July 2004 study indicates that vitamin C-rich foods, such as papaya, provide humans with protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints. The findings, presented in the Annals of the Rheumatic Diseases were drawn from a study of more than 20,000 subjects who kept diet diaries and were arthritis-free when the study began.
Subjects who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.

Other benefits: The fibre found in papayas may also help with the symptoms of those suffering from irritable bowel syndrome.
In addition, vitamin C and vitamin A, which is made in the body from the beta-carotene in papaya, are both needed for the proper function of a healthy immune system. Papaya may therefore be a healthy fruit choice for preventing such illnesses as recurrent ear infections, colds and flu.
The Ayurveda experts have regarded papain as a remedy for abdominal disorders. It is a good medicine for dysentery, hyperacidity, dyspepsia and constipation.
Pimples are removed by rubbing the white pulp of raw papaya on the face. It brings lustre to the face and removes wrinkles.

FRUIT - Something Good That's Not Illegal, Immoral or Fattening

by Marian Segal

Is New York the Big Potato? Is life just a bowl of sweet peas? Was Nellie Forbush as normal as sweet potato pie? Of course not. We're talking about fruit, here - apples, cherries, blueberries, peaches, oranges, melons, grapes - the foods that are good for you and taste good, too. Fruits are an important part of a well-balanced diet. They provide fiber and some vitamins and minerals essential to good health. Best of all, most people like fruit, countering the myth that anything good is either illegal, immoral or fattening.

EAT FRUIT, NOT FAT

Fruits contain carbohydrates and a small amount of protein, but very little, if any, fat. (Most fruits contain less than one gram of fat per serving. Avocados are an exception, with about 31 grams per fruit.) Carbohydrates (starches and sugars) and fats are the primary sources of energy (calories) in the diet. Calories in fruits come mostly from simple carbohydrates; that is, sugars such as fructose, sucrose and glucose. Compared with the early 1900s, Americans today eat more fatty foods and fewer starchy foods, such as breads and other grain products. This trend has doubtlessly helped to contribute pounds and pounds to the shapes of our citizens, because, ounce for ounce, fats contain more than twice as many calories as carbohydrates. In Dietary Guidelines for Americans, the U.S Department of Agriculture and the Department of Health and Human Services recommend reversing the trend, advising that Americans avoid too much fat and eat more foods with fiber and starch, such as whole-grain breads and cereals, vegetables such as dried beans and peas, and fruits.

Of all these foods, fruits have the distinction of being called "nature's own desserts." This is a fitting appellation because, according to a 1987 survey by Market Facts, Inc., snack time is when 43 percent of the people surveyed said they most often ate fresh fruit. Lunch, breakfast, and dinner followed at 22 percent, 20 percent, and 14 percent, respectively. The survey also showed that people are eating more fruit than they were a year ago, and the number one reason is snacking, cited by 79 percent of the respondents. Other reasons given were concerns about a well-balanced diet (73 percent), nutrition (61 percent), and calories (61 percent), and getting good value for the money (48 percent).

FAVORITE FRUITS

Bananas, apples, and seedless grapes are the most popular snack fruits, in that order. Kiwi fruit leads the list of fruits people tried for the very first time in 1986, followed by mangoes, papayas, and Granny Smith apples.
Grapes are the leading fruit crop of the world and the number two crop in the United States. But the majority (57 percent) of grapes grown in this country end up in wine bottles instead of fresh fruit bowls.
Although playing second fiddle to grapes in world production, the fruit that is the top banana of fruit sales in American supermarkets is - you guessed it - the banana.
Coming in third in world fruit production is the apple. There are 7,500 varieties of apples worldwide, with 2,500 varieties available in the United States. The colonists introduced the apple to North America in the 1620's, and the United States is now the second largest producer of this fruit, after the Soviet Union.

Bananas are the most popular fresh fruit in the United States. They have a peel that comes off easily, they ripen after they've been picked, there is a generous supply all year, and they are inexpensive. Bananas have both a high amount of carbohydrates as well as potassium, which also makes them the fruit of choice for many athletes.
(Wellness Encyclopedia of Food and Nutrition, 1992).

	Bananas Serving size 1/2 cup, sliced (75g) Amounts Per Serving % Daily Value Calories 70   Calories from Fat 0   Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 0mg 0% Potassium 400mg 11% Total Carbohydrate 17g 6%   Dietary Fiber 9g 8%   Sugars 21g Protein 1g Vitamin A 0% Vitamin C 10% Calcium 0% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet.

Selection

Avoid bananas with brown spots that seem very soft. Select those bananas with a nice color, specific for the variety. Choose fruit that is firm and free of bruises. Best eating quality has been reached when the solid yellow skin color is speckled with brown. Bananas with green tips or with practically no yellow color have not developed their full flavor. Bananas are overripe when they have a strong odor.

Storage

To further ripen bananas leave at room temperature for a couple of days. Once ripe you can store in the refrigerator for 3 to 5 days. The peel may turn brown in the refrigerator, but the fruit will not change.

Varieties

The very popular yellow banana of Cavendish is the banana we see in grocery stores. However, Plantains, Finger Bananas and Red Bananas are also popular varieties. Most have a soft texture when ripe.

The apple can be traced back to the Romans and Egyptians who introduced them to Britain and finally to America. Today, Americans eat about 120 apples apiece each year. At least 50% of the domestic crop is used in items we use every day such as, applesauce, juice, jellies, pies and other popular desserts. (Wellness Encyclopedia of Food and Nutrition, 1992).

	Apples Serving size 1  medium (154g) Amounts Per Serving % Daily Value Calories 80   Calories from Fat 0 0 Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrate 22g 7%   Dietary Fiber 5g 18%   Sugars 16g Protein 0g Vitamin A 2% Vitamin C 8% Calcium 0% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet.

Selection

Choose apples that are firm with no soft spots. Avoid apples that are discolored for their variety.

Storage

Keep apples in plastic bags in the refrigerator after purchasing to prevent further ripening. Apples should keep up to six weeks. However, check apples often and remove any apples that begin to decay or the others will do the same.

Preparation

Wash apples well with soap and rinse with water. Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.

The grape is one of the oldest fruits to be cultivated going back as far as biblical times. Spanish explorers introduced the fruit to America approximately 300 years ago. Some of the most popular ways in which the fruit is used, is eaten fresh, in preserves or canned in jellies, dried into raisins, and crushed for juice or wine. Although, machines have taken the place of much handwork, table grapes are still harvested by hand in many places. (Wellness Encyclopedia of Food and Nutrition, 1992).
Grapes are about 80 percent water, making them a delectable low-calorie snack or dessert; a cup of Concord or Catawba grapes contains only about 60 calories Grapes also add fiber to the diet and are naturally low in sodium. Raisins, or dried grapes, contain only about 15 percent water. For this reason, nutrients and calories are more concentrated in raisins-one cup contains 464 calories! Like other dried fruit, raisins are a good source of iron. Serving Size 1-1/2 cups (138g/14.9oz)

Varieties

	Grapes Serving Size 1½ cup red or green grapes (80g) Amounts Per Serving % Daily Value Calories 60 Calories from Fat 0 Total Fat 0g 0% Sodium 0mg 0% Total Carbohydrate 14g 5%   Dietary Fiber 1g 4%   Sugars 12g Protein 1g Vitamin A 2% Vitamin C 15% Calcium 0% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet.

Grapes come in more than 50 varieties in black, blue, blue-black, golden, red, green, purple, and white colors with a juicy pulp inside. The two main types of grapes are the American and European. They both come in seeded and seedless varieties. Common varieties include Thompson, Flame, Ruby, Perlette and Tokay grapes. Most U.S. grapes are grown in California.

Selecting Grapes

Look for firm, plump, well-colored clusters of grapes that are securely attached to their green stems. Fully ripe grapes are soft and tender. Grapes showing signs of decay, shriveling, stickiness, brown spots or dry brittle stems should be avoided. Blue Concord grapes are excellent for table use and for making juice and jelly. The large, purplish-red catawba variety is used primarily for making juice and wine, but can also be served fresh for eating.

Using and Preserving Grapes

Fresh Facts

• Fresh grapes maintain good quality for two to three days in the refrigerator. Store in a covered container or plastic bag.
• Just before use, wash grape clusters under a gentle spray of water, drain and pat dry. 
• Table grapes are at their best served slightly chilled to enhance their crisp texture and refreshing flavor. 
• Seedless grapes are used whole. For seeded grapes, remove seeds by cutting grapes into halves lengthwise and scooping out seeds with the point of a knife. 
• Grapes are easier to peel when they're frozen. Just rinse frozen grapes in lukewarm water until skins split. Skins will then slip right off. 
• When preparing small clusters of grapes for garnishing, cut the clusters with scissors. This helps keep the grapes attached to the stem. 
• For longer storage, grapes can be canned, frozen or made into juice or sweet spreads to enhance meals throughout the year. Grapes can be dried as raisins for use as a snack or in baking. 

Canned Facts

• Seedless grapes can be canned whole for use in fruit salads and molded gelatin desserts. If seeded varieties are used, halve and remove seeds before canning. 
• To prevent mold growth, seal grape jelly with two-piece canning lids and process for five minutes in a simmering water bath. 

Freezer Facts

• Frozen grape juice is of excellent quality—serve it alone or mixed with other juices. Freeze a few grape "popsicles" for an icy summer treat. 
• Freeze grape puree for use in making grape pie and to flavor yogurt. 
• Tray freeze seedless grapes and store them in freezer containers. When summer temperatures sizzle, chill summer drinks with "grape" ice cubes. 
• For an easy, refreshing summer dessert, serve tray frozen grapes in a chilled glass bowl. 

Dried Facts

• The quality of dried grapes, or raisins, is excellent. 
• For best results, use seedless grapes. If seeded varieties are used, remove seeds as described under Fresh Facts before drying.
• In areas of high humidity, sun drying is not recommended. For best results, dry grapes in a dehydrator or oven.

Click here for nutrition table for 7,248 foods.

VITAMINS AND MINERALS - FRUIT IS GOOD FOOD

Why eat berries instead of bonbons? Because fruits contribute fiber and nutrients to the diet, as well as sweetness - and all that without adding lots of calories.
Peaches, apricots, cantaloupes, bananas, nectarines, mangoes and watermelon are sources of carotene, a precursor of vitamin A, an essential vitamin.
Grapefruits, oranges and other citrus fruits and juices, melons, berries, papayas, and kiwi fruit are sources of vitamin C. Among other things, vitamin C helps bind body cells together and increase iron consumption from foods.
Dried fruits - raisins, dates, prunes, and dried apricots - are good sources of iron and potassium; bananas, oranges, and other fruits also provide potassium. Iron combines with protein to make hemoglobin, which carries the oxygen in red blood cells from the lungs to cells throughout the body.
Many fruits also provide folic acid and magnesium. Folic acid is essential for several chemical processes in the body, including synthesis of the nucleic acids DNA and RNA, and formation of certain amino acids and hemoglobin. Magnesium is involved in cellular metabolism, protein digestion, and nervous system functions.

FRUIT AND FIBER

Eating fruit is a good way to add dietary fiber, too. Fiber is the parts of plants that are not digested by humans. The undigested food residue forms bulk for the stool. The skin, seeds and pulp in fruits contribute dietary fiber.
Eating foods high in fiber can promote normal bowel function and is useful in the prevention and treatment of constipation. On the basis of potential benefits, an expert panel of the Federation of American Societies for Experimental Biology (FASEB) has recommended a dietary fiber intake range of 20 to 35 grams per day or 10 to 13 grams per 1,000 calories for healthy adults. (The panel emphasized that this range of intakes may not be appropriate for children, the elderly, or persons on special diets.)
Data on the dietary fiber content of foods are incomplete, but it is known that the American diet is relatively low in fiber. At a USDA/FDA-sponsored conference on food safety and nutrition held in Washington, D.C., in October 1987, Susan Welsh, director of USDA's Nutrition Education Division, cited a 1986 USDA survey showing that women aged 19 to 50 consume an average of 12 grams of fiber a day, with only 1 in 20 women consuming 20 grams. A 1985 USDA survey found that men are doing better at 18 grams a day, but are still below the range recommended by FASEB.
In addition, in all but 12 percent of the women in the 1986 survey, fat intake averaged 37 percent of total daily calories, exceeding the 30 percent level advised by both the National Cancer Institute and the American Heart Association. High-fat (especially saturated fats) and high-cholesterol diets can contribute to an elevated blood cholesterol level, which is a risk factor for heart disease. There is some indication that some forms of dietary fiber may play a role in helping to lower blood cholesterol. It's not yet known whether fiber extracted from food has the same effect as that from intact food, and different forms of fiber have varying physiological effects. The USDA/HHS guidelines and the FASEB panel both advise that the best way to increase fiber intake is to eat a variety of foods and more of those that contain fiber.
The health news about fruit gets better and better because, besides providing some vitamins, minerals and fiber, fruits have no cholesterol and little or no fat or sodium. Whole fresh fruits provide the most fiber. For example, a whole apple with peel provides two grams of fiber, while one-half cup of applesauce provides 0.65 gram of fiber, and three-quarters of a cup of apple juice supplies only 0.25 gram of fiber.

FRESH, FROZEN OR CANNED?

Processing fruits can cause some nutrient losses. Current information is limited, and variations can occur depending on the product and the processing conditions. Freezing, canning and drying can result in variable losses of vitamin C and vitamin A. Also, canned and frozen fruits are often packed in sweetened syrups, which add extra calories. However, more and more fruits are being packed in water, juice or light syrup.
In defense of canning, National Food Processors Association vice president Roger Coleman claims in the July 1987 issue of the trade magazine Progressive Grocer that "one of the biggest misconceptions that people have about canned fruit is that it is full of additives and less nutritious than fresh fruit." He notes that fresh fruits can lose a lot of nutrients between the time they are picked and when they reach the table. However, proper handling both in shipment and at home can help reduce such losses. In the same article, Dan Thornton, marketing manager at Tri/Valley Growers, San Francisco, points out increasing consumer interest in low-sugar, low-calorie products. This is evidenced by a 17.8 percent increase in sales of "light" fruit in cans over 1986, and their 24 percent share of all canned fruit sales.
Consumers should read labels carefully, though. Although the word "light" or "lite" on a food label often means it is low or reduced in calories, it can refer to other properties of the food. In canned fruit, "light" syrup refers to its density, determined by the amount of liquid and sweeteners used.
FDA has established standards of identity that apply to many processed fruit products. They include requirements for what may be identified as a particular canned fruit, fruit juice, fruit jelly, or frozen fruit pie, for example, and also requirements for how these foods are to be labeled. In addition, the agency sets minimum standards of quality for some canned fruits, with specific attention, for example, to tenderness, color, and freedom from defects. Other standards regulate how full a container must be to avoid deceptive practices.
Dried fruits have a high concentration of sugar because most of their water content has been removed. Also, drying fruits can destroy vitamin C and carotene unless they are sulfured first, a process in which the fruit is exposed to fumes from burning sulfur or dipped in a sulfate solution. (Sulfites can cause allergic reactions, so people sensitive to these preservatives should read ingredient labels carefully. FDA has required since January 1987 that sulfites be listed on ingredient labels of packaged foods that contain them.)
When buying fresh fruits, consumers should look for bruising because the chemical reactions that occur from bruising cause loss of some nutrients. Nutrients can also be lost by paring, slicing or dicing fruits. Little Bobby may be fascinated by Mom's talent for paring an apple with one continuous intact peel, but without the peel, Bobby's not getting the most from that apple. In fact, the area just under the skin of fruits is usually richer in nutrients than the insides. Slicing, dicing, chopping and mashing can also rob fruits of some of their vitamins by exposing the surfaces to air and light. Breaking up the cells of fruits can account for a significant loss of some vitamins, and the longer the fruit stands, the greater the loss.
Almost any way you cut it, though, fruit has a lot to offer in terms of good taste and good nutrition.
Marian Segal is a member of FDA's public affairs staff.

FRUITY IDEAS

• Select fresh fruits that have no signs of bruising.
• Most fresh fruits are perishable and should be refrigerated.
• Use fresh fruits quickly to avoid spoilage and waste.
• Store canned fruits in a cool (best if below 85 degrees Fahrenheit), clean, dry place.
• Fruits that are cut up should be served just after preparing to prevent vitamin loss.