Water...the meaning of Life.

Water...the meaning of Life. 

Compiled by Nelson Brunton 

When we are Born our body is approximately 75-80% water. By the time we reach adulthood we loose approximately 10% of our body’s fluids, and by the time we go into Old age, we have lost about 30% of our body’s ability to retain fluid. 

Water is highly involved in the functioning of your body as it carries nutrients to cells, allows for proper digestion, and flushes toxins from our major organs. So by replenishing the loss of water in your body, results in better functioning. 

Drinking clean, healthy unadulterated water is extremely important for our health. The cleaner and unadulterated the water is, the better hydrated and healthier we will be. The sad  truth of the matter is that man has interfered with this gift of nature by adding chemicals to it, and lying about it's health benefits after being tampered with. If this is the truth, then why is the Bottled water industry flourishing? Why is everyone walking about with a canteen of water, instead of drinking tap water as we did in the past? 

Viktor Schauberger (1885-1958) made an extraordinary contribution to knowledge of the natural world. He comprehended what we now recognise as the quantum or subtle energy effects of water. His understanding was built up from shamanic and experiential observation of Nature in the untamed Alpine wilderness. His motto: "Observe and Copy Nature". At this time he predicted that if we continue as we are, in time we will be paying more for drinking water than we pay to fuel our cars. 

As a consiquence of mans continued intervention and insults to Mother Nature, we have polluted the water ways, Ocean and rivers. What a dreaded state to be in, all in the name of progress and professional advice by WHO, U.N, big Phama’s, World Banks, and now new on the horizon, Codex Alimentarius. 

Another fact to consider is that as we age we lose bicarbonate in the blood. A noticeable decline begins at the age of 45, and by age 90, we lose 18% of our bicarbonate in our blood. Bicarbonates are the alkaline buffers that neutralize the acidic waste in the body. A reduction of bicarbonate triggers the onset of acid-induced adult degenerative diseases, but by adding bicarbonates to the blood, we can delay the ageing process and prevent age-related diseases. E.g. Arthritis, change in Blood pressure, High Cholesterol, Diabetes, Heart problems, Kidney malfunctions and Stones, Low energy, Mal-absorption, Obesity, Osteoarthritis, and many other related problems.  

All foods that produce acid in the body are foods that are not good for the individuals metabolism. In order to maintain a constant Blood Ph, the body will call upon the reserve calcium in the bones and teeth to buffer up the Ph 7.35 to 7.45. The real reason for stone formation in the Kidneys, Gall bladder and the decline in calcium, reserves in bones and teeth, causing brittle bone syndrome and osteoporosis. 
The other reason for disease and aging come from all the food we eat, this gives us energy through the process of oxidizing; and then afterwards, they become acidic waste. Since our body naturally does not get rid of all the waste produced, it accumulates in various parts in the body. This accumulation of non-disposed, acidic waste is the real cause of disease, distress and ageing. Some examples of solidified acidic waste are cholesterol, fatty acid, uric acid, kidney stones, urates, sulfates, and phosphates. The best way to neutralize and get these wastes out of our body is to drink water, maintain an alkaline state, and practice regular detox of liver, kidney and bowels.(Please note that you can test your Ph by using Universal PH strips or litmus paper) 

Drinks that are full of sugar, or that are fizzy create a lot of acid and fermentation in the body. According to Dr J. H. KELLOGG, M. D. Acid Dyspepsia. — Acidity or sour stomach, is a very common result of the use of sugar in its ordinary form, or in the form of candy and sweetmeats etc. Under the action of certain germs, sugar is converted first into alcohol and carbonic acid gas, and later, the alcohol is decomposed into acetic acid and water or vinegar. It is in this way that vinegar is made from cider, wine, and other sweet liquids. When taken into the stomach, sugar undergoes this same change. The first symptoms of this form of fermentation in the stomach are eructations of gas and distention, this is due to the alcoholic fermentation. Sometimes months or years may elapse without the appearance of other symptoms, but sooner or later the stomach will become sufficiently disabled from frequent distention and the overstretching of its muscles to prevent the prompt discharge of its contents, and the longer retention of the food substances within the stomach will give opportunity for the acetous or acid-forming and fermentation. The symptoms of this are soreness and burning at the pit of the stomach and sometimes vomiting or regurgitation of sour liquids. 

According to Dr Leigh Connealy, Sugar in the body feeds cancer cells by causing fermentation. Fermentation is due to a lack of Oxygen, and cancer is an ‘Anaerobic’ process. Fizzy drinks and artificial sugar and sweeteners are believed to be the cause of about 95% of cancers. Exercise is an ‘Aerobic’ process and the increased intake of Oxygen will reduce cancer by 50%. 

A simple way to Alkalize can be achieved by adding a teaspoon of Sodium Bicarbonate to a glass of water and drink daily. You can also add the juice of half a fresh Lemon and 1 teaspoon of rock or sea salt which will make the drink more potent. But this is only by choice and personal taste. This mix will assist you in the burning of fat in the body and calm aches and pains in the joints. 

Before you go on criticizing the use of salt just think, our body needs salt to make blood. Table salt is the domestic poison, rock and sea salt has the necessary minerals to feed the tissues of the body and maintain optimum health and loosening of your bowels. In Japan they drink a lot of Kangen Water. The word Kangen means Life, and in the west, we know it as ionized and electrolyzed water which has Anti-ageing and antioxidant propertites. 

Composition 

Seawater is primarily composed of the following salt ions and is listed in order of descending abundance by weight: 

Chloride (Cl-) 55.03%, Sodium (Na+) 30.59%, Sulfate (SO42-) 7.68%,Magnesium (Mg2+) 3.68%, Calcium (Ca2+) 1.18%,Potassium (K+) 1.11% , Bicarbonate (HCO3) 0.41%, Bromide (Br-)0.19%, Borate (BO33-) 0.08%, Strontium (Sr2+)0.04%. 

Although the salinity of sea water varies worldwide, the relative proportions of its constituent ions remain constant, however, this does not mean that the same is true for salt of marine origin. 

Is drinking water good for weight loss? 

There are a lot of claims and studies out there about how drinking water will help you lose weight. The simple truth about this statement is that if you are drinking water, you aren’t drinking higher calorie sodas and beverages that contribute to your weight. Substituting high calorie drinks with water will reduce the amount of calories and sugar you take in throughout the day. The more you drink, the more you will urinate, and every time you empty your bladder, you are loosing essential minerals. It is the lack of minerals that weaken and age the body. A lot of the symptoms we suffer is due to the lack of minerals. 

The Power of Words Over Water 

Can water be affected by our words? Dr. Masaru Emoto, a Japanese scientist, believes so. And he has proof... 

Dr. Emoto took water droplets, exposed them to various words, music, and environments, and then froze them for three hours. He then examined the crystal formations under a dark field microscope as well as taking photographs. The results were totally mind-blowing. 

Dr. Emoto and his team study water from different sources of the world including water that was effected by music, image, television, thoughts of a single person and a group of people, prayers and words typed or pronounced in different languages etc. Emoto discovered that there was a significant difference between crystals that listened to Beethoven and heavy-metal. Words "angel" and "devil" form structures that are similar and completely opposite at the same time. 

Another belief is that water has memory, and it never forgets, since your body is approximately 70-80% water, be careful the memory you carry with you. 

Nelson Brunton 

naturalhealingcentre@gmail.com

Healing Properties of Coriander

Healing Properties of Coriander

Coriander 

Coriander, Coriandrum sativum, Cilantro, is of the plant family Apiaceae, also known as the Chinese parsley. It is generally thought to be a native plant to the Mediterranean and southwestern Europe. Mentioned mention in the Old Testament. it mixes well with essential oils such as fennel, grapefruit, mandarin, ginger and other spice and citrus oils.

The Chinese used it for hundreds of years and valued cilantro for its medicinal and reputed aphrodisiacal qualities. Coriander seeds were found in the Egyptian tomb of King Rameses II.

The Ancient Greeks & Indians used coriander to assist in weight loss. In Ayurvedic medicine, coriander is used as a digestive aid; Apart as a garnish and a flavourer in curries, soups, casseroles, chutneys and salads.

It is also used to treat such conditions as nausea, toothache, hernias, measles, dysentery and piles.

Contains: Carbohydrates, Dietary fiber,Fat, Protein, Vitamin A and Vitamin C. Coriander is an aromatic annual herb and used as an Essential Oil, eliminate toxins, stimulate circulation, ease migraine and treat rheumatism and arthritis.

Coriander essential oil has properties of being analgesic, a stimulant, anti-bacterial, anti-infectious and also has sedating qualities.

The mineral and vitamin contained are calcium, iron, phosphorous, carotene, thiamine, riboflavin and niacin. Coriander juice  is beneficial in deficiencies of vitamin A, B1, B2, C and iron.

Medicinal Properties: Coriander was used  by the Chinese and the Indians used it in Ayurvedic medicine, the Ancient Greek physicians used coriander, because of its healing and medicinal properties .

A soup containing Chinese parsley, also  better known  as cilantro is useful in cardiovascular disease, allergies, Alzheimer's, gastrointestinal disorders, psychological disorders, asthma, cancer, chronic fatigue, endocrine disorders and gingivitis.

Digestive System: Traditionally, coriander has been used as an infusion in the healing of digestive conditions, flatulence, anorexia, gripe and colic pains & children's diarrhoea. 

One or two teaspoons of coriander juice, added to fresh buttermilk, is  beneficial to those suffering indigestion, dysentery, hepatitis, nausea,  and ulcerative colitis. Coriander tea with ginger makes a good remedy for abdominal pain caused by indigestion. Regular drinking of  coriander tea helps lower blood cholesterol , also acts as  a good diuretic and enhances  kidney function. It is prepared by boiling dry   coriander seeds with ginger root, strain and drink..

Weight Loss: Whole coriander is soaked overnight in water and drunk whole, without chewing to loose weight.

 Skin Cleanse:  one teaspoon of  coriander juice, mixed with a pinch of turmeric powder, is an effective way to help the skin get rid of blackheads, pimples and dry skin. Apply the mixture to the face, after washing, every night before retiring. In India the ladies add a bit extra Turmeric, along with powdered lentil to the mix to make their skin look fair.

In cases of heavy and painful menstrual bleeding:  take 3 table spoon of dried coriander seeds boil in a litre of water, add a table spoon of gagery made from sugar cane juice, drink approx 2 0zs of the mix 3 times a day, to help relieve heavy bleeding and painful periods. It generally takes about 3 days to act, but its a natural way of dealing with the problem.

 Eye problems:  Tea made from fresh coriander make a good eye wash. It is also used to help remedy conjunctivitis and inflammation of he eyes. In India it was a regular practise to use mothers milk squirted into the eye to soothe inflammation. It is believed that putting fresh juice from the coriander leaf in the eyes, for those suffering small pox, prevents eye damage. This juice along with a little banana was also used to prevent small pox. A condition that was feared as it wiped out much of the world population up to the time the small pox vaccine was discovered.

Mercury and Heavy Metals:  Coriander leaves, act as a reducing agent changing the charge on the intracellular mercury to a neutral state, allowing mercury to diffuse. The next step is removing the mercury from the connective tissue. Mercury is

preferentially attracted to the cell wall of the unicellular organism chlorella. It can also be bound to sulfhydryl groups

in garlic or to sulphur in the form of MSM. To get the mercury out, thus cleansing the liver, intestines, kidneys and lymph

system The clinical goal is to convert mercury into a state, enabling it to be removed from the cells and be eliminated from the brain, connective tissues, lymph system, liver, gastrointestinal tract, and kidneys.

This plant is used in cases of Metal toxicity, such as mercury amalgam, immune disorders, premature aging, Coriander is also know to remove heavy metals from the body such as amalgam.

Dr. Omura noticed that mercury levels in the urine increased after one consumed a healthy serving of Vietnamese soup.

Coriander is also helpful in typhoid fever.

Nelson Brunton

www.naturalhealingcenter.webs.com. email: naturalhealingcente@gmail.com

                                                      Coriander

Medicinal Properties of Fenugreek

Medicinal Properties of Fenugreek

by, Nelson Brunton.

naturalhealingcentre@gmail.com

Names: Family of Papillionaceae Genus and specie: Trigonella feonum-graecum

Other names: Greek Hay, Fenugreek,Hu Lu Ba. Bird’s Foot, Foenugreek, Goat’s Horn.

Fenugreek leaves

Description:  Fenugreek is one of mankind's oldest medicinal plants and was cultivated by the ancient Assyrians around 3000 years ago. It is claimed Fenugreek is native to North Africa and around the Mediterranean but these days it is grown all over the world and widely cultivated as a medicinal plant. A favorite the Egyptians, Greeks, Romans and Hippocrates, the father of medicine used and wrote about this culinary and medicinal herb. It is An erect hairy annual of the bean family, reaching 30-60 cm (1-2 ft.). The long slender stems bear tripartite, toothed, grey-green obviate leaves, 20-25 mm (3/4-1 in) long. The root is a mass of fingery structures. The sessile axillary flowers are white or pale yellow. The thin, sword-shaped pods are 10-15 cm (4-6 in), with a curved beak-like tip, each carrying 10-20 seeds. The plant radiates a spicy odour which persists on the hands after touching. Both Wild and cultivated varieties exist. Flavour: Powerful, aromatic and bittersweet, like burnt sugar. There is a bitter aftertaste, similar to celery or lovage.

 Culinary uses: The most well known use of fenugreek as a food is as a flavouring in curry dishes. In fact ground seeds are an essential ingredient of curry powders, oriental sauces, spice mixtures and also halvah, the delicious sweetmeat. Fenugreek is also a common ingredient in chutneys, pickles, condiments, chewing gum, soft drinks, gelatin, cakes, puddings, ice creams, confectionery, icing, and syrups, such as maple, caramel, butterscotch and vanilla, and in Egypt is used as a supplement in wheat and maize flour for baking bread. The seeds are sprouted for use in salads and sandwiches, and the leaves are utilised as a tasty ingredient in salads, soups, stews and in cauliflower, bean, potato and mango dishes. In India and the Arabic world, the seeds are roasted and used to make fenugreek coffee, a highly regarded beverage. In other parts of the world, fenugreek tea is popular and is regarded as soothing and has a natural maple flavour. The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers.

Medicinal Uses: Fenugreek seeds contain alkaloids, including trigonelline, g]entianine and carpaine compounds. The seeds also contain fiber, 4-hydroxyisoleucine and fenugreekine, a component that may have hypoglycemic activity. For Woman: Its active ingredient known as galactogogue increases the flow of mother’s milk within 24-36 hours. Today some of the traditional and theraputic uses  of Fenugreek has fallen by the wayside, but  is more popular for its natural breast enhancement properties. The benefits of fenugreek to breastfeeding women have already been mentioned, but the benefits to the breast are much greater. Fenugreek is rich in flavonoids, a class of phytoestrogens (including vitexin and its glycosides and esters, isovitexin, orientin, vicenins 1 and 2, quercetin and luteolin), which have a healthy hormonal balancing action in the female body and help to promote the process of mammogenesis, the development of the breast. Look at any herbal formulation designed for breast enhancement, from any part of the world, and you are likely to notice that it contains fenugreek as a major ingredient. More recently, in the U.S., folk medicine held fenugreek to be useful fodder for dairy cows as it appeared to increase their milk production.  Hormonal stimulator, Controls hormones and menstrual fluids,

Digestive System: The mechanism is thought to delay gastric emptying, slow carbohydrate absorption and inhibit glucose transport. Fenugreek assists suffers of Gastric disorders and slow Digestion . Fenugreek Stimulates the pancreas and acts to stimulate the digestion

Heart and Circulation  it invigorates the body in Formation of Blood Cells and  production of blood, helping those suffering  effects of anaemia, convalescence and cases of low energy levels.

Fenugreek is a Cardiac tonic, blood purifier, and Controls Blood pressure.  As an Anti-spasm, it helps sufferers of cramp in abdomen, intestines,  and women with menstrual pains. In the Lungs, Fenugreek contains natural expectorant properties ideal for treating sinus and lung congestion, and loosens & removes excess mucus and phlegm. Fenugreek is an expectorant, Fenugreek stimulates the production of mucosal fluids helping remove allergens and toxins from the respiratory tract. It helps cough, colds and fevers. So effective it is in lowering fevers that it is compaired to Quinine. Fenugreek relieves congestion, reduces inflammation and fights infection. Fenugreek is a effective Anabolic agent & Muscular stimulant, energy enhancer, because of its anti fatigue properties.

Fenugreek Seeds

Liver detoxifier and excellent in treating diabeties and controlling blood sugar. Fenugreek may also increase the number of insulin receptors in red blood cells and improve glucose utilization in peripheral tissues. Fenugreek is an Anti hyperglycaemic and useful also for those suggering Low blood sugar. Hence help in cases of Type 1 and 2 diabetes. The amino acid 4- hydroxyisoleucine, contained in the seeds, may also directly stimulate insulin secretion. Fenugreek is  an Anti fungal, Anti inflammatory, Anti-oxidant, Heals and treats wounds and perticularly  assist those suffering Acne due to raised blood sugar. As an anti-inflammatory assists suffers of  lymphadenitis, microbial and fungal infections and oedema of the legs.

In Chinese  triditional healing it is used in cases of Backache, kidney disorders, oedema, liver ailments, impotence, loss of libido, menstrual pains, premature ejaculation, erective disfunction and testicular pains and hernia. In Ayurvedic medicine it is used for rejuvenation, as an aphrodisiac, a diuretic, for digestive complaints, dyspepsia, coughs, colic, bronchitis, constipation, gout, arthritis, enlargement of liver and spleen and as a breast enhancer. External use of fenugreek: it acts as an emollient and is used as a poultice for local inflammation of the skin, cellulites, boils, ulcers, abscesses, burns, eczema, dermatitis and chapped lips, the poultice being prepared by soaking the powdered fenugreek seeds in hot water. In India, fenugreek seed oil was used in ancient times as a shampoo recommended for glossy hair, and an infusion of the seed, used as a skin lotion, was said to be good for the complexion. In Egypt Applications of fenugreek were documented in ancient Egypt, where it was used in incense, to embalm mummies and to induce childbirth. The Arabs generally, used fenugreek on harem women to try and make them more buxom, and was used together with other plants to create a beauty cream and also an air freshener. In the ancient worlds of Greece and Rome, the seeds were used to freshen bad breath and were massaged into the scalp to cure dandruff.

Medicinal Qualities of Onion

Medicinal Qualities of Onion

Onions names: Allium is the onion genus, with more than 600 plus species, which makes it one of the largest plant genera in the world. Onion was highly respected in the Ancient Egyptian civilization. At well-known “Sham EL Neseem” festival, when fish and onions are eaten to celebrate the coming of spring .

Onion Types: There are many different varieties and colours of onion, red, yellow, white, and green, each having their own unique flavour, from very strong to mild and sweet. Onions can be eaten raw, cooked, fried, dried or roasted and are commonly used to flavor dips, salads, soups, spreads, stir-fry and other dishes.   A variety of onions known as Calçot Cocktail onion, Pearl onion, Potato onion, Red onion, Scallion, Shallot, Sweet onion ,Tree onion, Twinleaf onion, Vidalia onion, Welsh onion, White onion, Yellow onion and many more. Under the rules of botanical nomenclature, both the Egyptian onion and Wakegi onion should be one hybridogenic species, having the same parent species.  The Egyptian onion is named Allium ×proliferum Eurasian Group and the Wakegi onion is named Allium ×proliferum, East Asian Group Common onion group (var. cepa) and the Welsh onion was known as the cibol. The name "Welsh onion" has become a misnomer in modern English, asAllium fistulosum is not indigenous to Wales. "Welsh" preserves the original meaning of the Old English word "welisc", or Old German "welsche", meaning "foreign" (compare wal- in "walnut", of the same etymological origin). The species possibly originated in Asia, Siberia or China. In Wales, the spring onion has a dialectal variation, jibbons or sibwns (pronounced 'shiboons') which originates from the French 'ciboule.'

The Welsh onion is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence the other English name for this plant, 'Japanese bunching onion'. Bulb onions were introduced to East Asia in the 19th century, but Allium fistulosum remains more popular and widespread.

In Japan onions are used in miso soup, negimaki (beef and scallion rolls), among others, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki.

Jamaica, the Welsh onion is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic and allspice (called pimenta). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially. The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus Allium.

Allium fistulosum L. (Welsh onion, Japanese bunching onion) is a perennial onion. Other names  applied to this plant include green onion, spring onion, escallion, and salad onion. These names are ambiguous, as they may be used to refer to any young green onion stalk, whether grown from Welsh onions, common bulb onions, or a similar members of the genus Allium. (see scallion) The species is very similar in taste and odor to the related bulb onion, Allium cepa, and hybrids between the two (tree onions) exist. The Welsh onion, however, does not develop bulbs, and possesses hollow leaves ("fistulosum" means "hollow") and scapes. Large varieties of the Welsh onion resemble the leek, such as the Japanese 'negi', whilst smaller varieties resemble chives. it is also grown in a bunch as an ornamental plant. Welsh onions are used in Russia during the spring for adding green leaves to their salads. In the West, the Welsh onion are primarily used as scallion or salad onion, and is widely used in other parts of the world, particularly East Asia to flavour their meals. There is a  the story of the Israelites longing for Onions asked  Moses to pray to GOD asking for onions and other plants

The tree onion or Egyptian onion produces bulblets in the flower head instead of flowers, and is now known to be a hybrid of Allium cepa × A. fistulosum. It has previously been treated as a variety of A.cepa, for example A. cepa var. proliferum, A. cepa var. bulbiferum, and A. cepa var. viviparum.

Onions chemical compounds: It also contains the minerals Potassium , Phosphorus, Calcium ,Magnesium, Sodium and Selenium. Also contains small amounts of iron, manganese, copper and zinc. The onion is about 85-90% water, 7-10% carbohydrate, 1-2% protein and about .33% fat.  Its an Excellent vitamin source, A, B, C, also a source of potassium, magnesium, silica and calcium. About 100 g. of onion equals roughly 30 calories.  Onion and other Allium vegetables are characterized by their rich content of thiosulfinates, sulfides, sulfoxides, and other odoriferous sulfurcompounds. The cysteine sulfoxides are primarily responsible for the onion flavor and produce the eye-irritating compounds that induce lacrimation (tears) The thiosulfinates exhibit antimicrobial properties.

 Suggested uses of Onions:

 Onions baked - An important ingredient in quiches, onion pies, meat and vegetable pies, casseroles or by itself.

 Onions boiled - In stew and soup  taste because of  addition of onion?  Take Small onions gently boiled whole, until still firm, then turned in butter and baked until done, is a  accompaniment to meat or vegetarian dishes.  Consider the famous French Onion Soup!  Parboil small pearl onions boiled for barely a minute which allows  the outer skin to be removed easily.

Onions braised - Along with meats, or  prepare a sauce. recommended  cooking  slow is optimal which release the full flavour and sweetness.

Onions cooked -  most dishes recommend onions as an important ingredient to enhance its flavour.

Onion confit - Thin slices  of onion cut lengthways and cook slowly in little fat or oil in not too high temperature until transparent, is an optimal method to taste the best flavor the onion has to offer. 

Onions fried - Fry the sliced onions Until brown to dark brown, ( not burnt) use to top meats, garnish grains or vegetarian dishes. In the East they use fried onions on the top the fried rice and add extra flavor to the dish. Also thick rings dipped in batter and deep fried or used in tempura - they retain a firmness and light crunch. Deep fried Onion rings.

Onions raw - For use in salads, red onions or other mild onions such as shallots, spring (green) onions. chopped or sliced  onion and soak in cold water for at least 15 minutes to tame the bite, if you don't want a strong bite.

Onions roasted - Roasted onions on meat Quabili Pallow (Ghabali Polo) brings extra taste to the special meal. 

 A traditional addition roasts of all kinds, and  as part of a roast vegetable dish.

Onion salad - Finely sliced rings of yellow or green to white part mixed with raw salad vegetable, fruits like apple, avocado, toasted walnuts cashew or other nuts, just tossed with any salad seasoned with olive oil lemon juice and a hint of spice.

Onions sautéed - onions  sautéed In butter, oil or water or broth sautéed ('sweated') until tender and golden is the traditional starting point.

Onion with vegetables - added to almost all vegetables, bean sprout, cauliflower, broccoli or other vegetables. a little sautéed minced onion added converts a bland sauce into a delicious one.

Majority of cultivars grow onions for bulbs. Salad onions, and pickling onions belong to thisgroup.The range of diversity found among these cultivars includes variation in photoperiod (length of day that triggers bulbing), storage life, flavour, and skin colour. Common onions range from the pungent varieties used for dried soups and onion powder to the mild and hearty sweet onions, such as the Vidalia from Georgia, USA, or Walla Walla from Washington that can be sliced and eaten raw on a sandwich instead of meat.

The Wakegi onion is also known to be a hybrid between A. cepa and A. fistulosum, with the A. cepaparent believed to be from the Aggregatum Group of cultivars. Its been grown for centuries in Japanand China for use as a salad onion.

Removing the smell of Onion

Enthusiastic cooks never worry about  the smell of garlic or onion on their hands.  If you are worried about it, then rub a cut lemon on your hands.  Rub the juice and pulp between your hands for a few minutes then rinse, the lemon trick works well.

Medicinal uses:  When you slice or chop and onion, you experience a runny nose, watery eyes, burning eyelids, nose and mouth and other symptoms. These are the symptoms that onions can alleviate when we use onions as medicine. Onion can be used as a diuretic, expectorant and antiseptic. Onions are very beneficial for people trying to prevent cardiovascular disease, cancer, and some infections. They appear to be  effective against colds, coryza, heart disease, diabetes, and otherinflammatory conditions, anticholesterol, and anticancer remedy.

Onions contain many active compounds that appear to inhibit the growth of cancerous cells, it help combat heart disease, inhibit strokes, lower blood pressure, cholesterol, and also stimulates the immune system. Alliums is also antibacterial and anti-fungal. Onions can relieve stomach upset & other gastrointestinal disorders. A combination of Garlic and Onions help prevent thrombosis and reduce hypertension, according to the American Heart Association. The natural constituents of yellow or white Onions is known to raise HDL ( the good) cholesterol over time.    Egyptians numbered over 8000 onion-alleviated ailments. They were fed together with garlic to workers building pyramids and were found in the tomb of King Tut.  The esteemed Greek physician Hippocrates prescribed Onions as a diuretic, wound healer and pneumonia fighter. Onions is well reputed to relieve symptoms of: Coryza and acrid nasal discharge,Eyes – burning, smarting, sensitive to light, watery, red, sensitive to touch, Nose – profuse watery discharge with sneezing, acrid burning, excoriation, Feeling of a lump at root of nose, Thread like pains in the face, Neuralgic pains  like a fine thread.

Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure.

 In India, communities, due to religious belief, never consumed onions or garlic have found that blood cholesterol and triglyceride levels are substantially higher, and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also naturalanticlotting agents since they possess substances with fibrinolytic activity and can suppress platelet-clumping. The anticlotting effect of onions closely correlates with their sulfur content.

Onions are  also a very rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.

Onions to prevent Cancer 

Onion extracts, rich in a variety of sulfides, have found to provide some protection against tumorgrowth. In central Georgia where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.

Its been found that the Chinese with the highest intake of onions, garlic, and other Allium vegetables have  40 percent less  stomach cancer, than those who do not consume them. Elderly Dutch men and women with the highest onion consumption (at least one-half onion/day) had a 50% lower level of stomach cancer compared with those consuming no onions at all. 

Ayurveda:  The Ayurvedic texts recommend the use of onions and turmeric, in sciatica, arthritis and diseases which involve bones, joints and the peripheral nervous system. A poultice of onion and herbs reduce swelling and pain in joints and hard abscess. Applying the juice of onion is recommended for dark spots  and patches which appear on face. Also Onion juice is recommended for  earache and blurred vision. Onion rejuvenate the liver, assist digestion, relieve constipation and increase the appetite. Use of  Onions for alleviating piles, constipation and jaundice 

White onions will reduce bleeding and help all bleeding disorders. Hence it is used in bleeding piles and nose bleeds.

Onions are used to reduce cough, help in erectile dysfunction, premature ejaculation and male infertility. It can also  helps to raise the libido, and increase the quality and quantity of semen. Apply onion juice to the skin to relieves the itch. The simple and plentiful humble Onion with so many medicinal qualities which have stood the test of time.

Nelson Brunton

Natural Healing Centre

naturalhealingcentre@gmail.com