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India’s Wonderful Herbs

The Indian Subcontinent, aside from being one of the most populous regions of the world, also contains many of the most beneficial medicinal herbs known to man. From the country’s northern mountains to it’s lush southern regions, medicinal herbs have been grown and used by the country’s 1+ billion population for thousands of years. The herbs are both cultivated and found growing wild in virtually all regions, and are used to treat a wide variety of illnesses and complaints including arthritis, cancer, heart disease, intestinal complaints, skin conditions, sexual impotency, and even snake bites.

In this virtual “garden of earthly delights” the herbs are picked and processed into a variety of preparations, many of which are sold worldwide. The names of these herbs are as exotic as the country from which they come; and just a few of them are noted here:

Andrographis paniculata: an extremely bitter tasting herb usually found in southern and southeastern India. This herb is used extensively in treating various types of cancer, inflammatory conditions, and as a treatment for snakebites.

Ashwagandha: Also known as winter cherry, this herb is used to treat a variety of health problems including nervous and stress disorders, anemia, infertility, and is also used to coagulate milk.

Neem tree: A shrub-like tree found in a number of locations ranging from tropical to mountainous, the Neem’s leaves, roots, and berries are used to treat a number of skin disorders ranging from boils to leprosy. It is a very important element in natural or Ayurvedic medicine.

Shatavari plant: A climbing plant found mainly in northern India, the Shatavari is used to treat a number of respiratory ailments including bronchitis, as well as diarrhea, dysentery, and other gastric related problems.

Triphala plant: Also known as “three fruits” the tripahala plant is used extensively to treat conditions of the liver and gall bladder, and is also widely used as a laxative. Due to its cleansing properties, it is often referred to as “nature’s body cleanser”. Due to a high vitamin content it is often used as a food supplement.

Tulsi plant: The tulsi plant is a basil-like herb that has long been used in Indian Ayurvedic medicine. Many refer to it as the “queen of herbs” and its value as a sexual enhancer was even mentioned in the Kama Sutra, the classical Indian work on sexual techniques. The tulsi is also used to treat lung congestion, skin diseases and malaria. It is also a popular spice and is added to a number of food dishes, including curries.

Tumeric plant: Turmeric plant is a popular food enhancer spice that has been used in India for centuries. It is also used to treat a wide range of stomach problems, including gastritis and ulcers. Its benefits in treating cancer is also being studied.

These are just a few of the many kinds of medicinal herbs and plants found on the Subcontinent. There are many more and these can be found in stores and websites specializing in holistic remedies and natural products.

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Olive Season – The Organic Way

Olive Season - The Organic WayLike many other Mediterranean countries, Israel is blessed with the climate suitable to grow an array of fruits indigenous to the region as well as the land’s history. Olives are one of the oldest fruits known to man and have been mentioned in biblical texts all the way from the story of Noah in the Book of Geneses: “And lo, the dove returned to Noah, this time with a freshly plucked sprig of olive branch in her mouth”. Both the fruit as well as the oil are used extensively, not only in Israel, but all over the world. The benefits of using non-saturated olive oil in cooking is well known; and is gaining in popularity everywhere, despite the higher price for it, as compared to vegetable oils made from soy beans, corn, peanuts, and even canola. Olive oil was used to anoint kings in many ancient lands, and was used extensively by the ancient Greeks as both a protection against sunburn as well as to make their bodies ‘glisten’ during athletic competitions.

Olive oil comes in many varieties, and flavors, ranging from more acidic (and bitter) natural varieties, to the more refined types which foreign households are accustomed to using.

Today, one sees olive trees all over Israel; and many parks, private homes, and apartment buildings have olive trees gracing their lawns and gardens. Olives are ‘in season’ from mid-September to late March, depending on location and type of olives picked. The most popular type of olive is the round Maraschino which is grows in most locations as ranges anywhere in size from around 1 cm to 2 1/2 cm in length. These olives are either picked green or ripe, and can either be found in cans, jars, or in barrels in many grocery stores and open air markets. My favorites are the extra large Greek olives, most of which are imported either from Greece, Turkey, or Cyprus. They have a unique taste that appears to be from secret recipes handed down from generation to generation. One of the favorite types more indigenous to Israel and the Middle East is the Syrian olive which is longer and more pointed than the Maraschino. It is often found in open air markets and is usually ‘cracked’ or partially broken during processing to enhance its flavor, together with the addition of lemon wedges and garlic cloves.

I like to process my own olives, which, if done properly, taste better than the commercially processed ones. A simple recipe involves taking about two kilograms of freshly picked olives and soaking them in water for about two weeks, changing the water daily. After this process, place the olives in clean jars with intermittent layers of salt, lemon wedges and garlic cloves. Olive leaves can be added as well for both taste enhancement and eye appeal. Fill with water until full. Before closing the jars, add a layer of olive oil on top to enhance the flavor and prevent mold from forming. Place the filled jars in a dark place like a pantry for a minimum of 2-3 months before opening. It’s a good idea to write the date when the jars were filled so as not to open them too early. Olives not stored long enough will have a bitter taste.

Olive production has been recently hampered by pests like the Med-fly, which damages and deforms the fruit. For this reason, especially if you are ‘going organic’ and want olives from unsprayed trees, you will probably have to ‘cull out’ at least 20% or more of what you pick. The results are worth it, for you will not only have the pleasure of eating home processed organic olives, but the satisfaction of partaking in a tradition that is as ancient as the Bible itself.

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Watching Your Yin and Yang – Natural Healing Through Macrobiotic Diets

Watching Your Yin and YangNatural healing, or letting one’s own body heal itself through harmony in lifestyles, diet, and other factors, is becoming more and more practiced these days. One of the world’s most authoritative persons on the subject of natural healing, Micho Kushi, wrote a very informative book on natural healing through macrobiotic diets.

Professor Kushi, of Japanese origin, and connected with the Abraham Lincoln School of Medicine at the University of Illinois, became interested in macrobiotic eating and its connection with fighting diseases. Kushi theorized that a person’s health and ability to fight disease coincides with a ‘balance’ in the Yin and Yang (or right and left) hemispheres of his physical harmony. All different kinds of medical dysfunctions, including various types of cancer, were noted by Professor Kushi; as well as his macrobiotic way to treat them.

Most people have diets which have an imbalance of Yin and Yang hemispheres. Foods compatible to each hemisphere, Yin or Yang, and how they should be prepared, and even consumed, have been subjects of intense research of macro biologists like Kushi.

For example, he noted that meats and dairy products, both Yang category foods, should be avoided by persons suffering from most forms of cancer. He also noted that foods which are allowed to be eaten should be cooked rather than eaten raw; and that one should chew each mouthful between 30 and 50 times before swallowing. The reasoning for this is not only does the thorough chewing make the food more digestible but the additional saliva and other body fluids are actually beneficial to ridding the body of the malignancy; a very important part of the body’s natural healing.

In other words, as per the time-worn expression goes, “you are what you eat”; and the diet consumed is very important in regards to the macrobiotic way of life. For this reason, it’s easy to see why people living in eastern Asian countries, including men, live long lives; with average life spans into the mid 80’s being considered normal. In countries like Japan, it’s quite common to see people still alive there up to age 100!

Source: Natural Healing by Michio Kushi, pub. 1978 by East West Publications, Boston Mass.

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The Tulsi Plant: India’s Wonder Herb

Tulsi PlantThe Tulsi plant is a basil-like herb originating in ancient India; and has been used as an integral ingredient in organic medicinal products for thousands of years by holistic and homeopathic health practitioners who understand and appreciate the medicinal qualities of this sacred or ‘holy basil’. This amazing herb is now available in a number of quality organic medicinal products and food supplements, enabling you to maintain better health and improved quality of life. Tulsi users swear to the miraculous healing qualities that this “queen of herbs” has given them; and can do the same for you as well.

The most sacred herbs of India include Soma, Tulsi and Lotus, and of these Tulsi, no doubt, inspires the most personal devotion to the Vishnu, or Lord Krishna. Tulsi is considered to be a Goddess connected with Krishna. One legend notes that this Goddess was incarnated after spending a lifetime as a very close devotee of Krishna, becoming the herb Tulsi, which leads to one of Tulsi’s many names, Vishnupriya (the beloved one of Vishnu). There are some followers of Krishna who have such a high regard for Tulsi that they would never dream of actively consuming Tulsi as a medicine, but rather choose to passively receive her healing power from her presence alone, which explains why many temples in India, as well as private homes, are adorned with Tulsi plants.

India is well known for its natural diets, particularly since the majority of its population are Hindu, and as such are not meat eaters. Supplements liker Tulsi and other herbs help Indians to add variety to what would otherwise be very bland and uninteresting foods. Curry, that Indians call the ’spice of life’ also features prominently in their diets as well.

Tulsi has traditionally been used in India as a medicinal herb to treat everything from coughs and bronchitis, to skin diseases and malarial fever. It is also recommended to help increase sexual stamina, and is mentioned in the Kama Sutra, the ancient Indian book on love and sexual expertise. It is said that offering a young damsel a mixture of Tulsi leaves and betel nuts, is an expression of deep affection for her.

Modern uses for the Tulsi leaves and flowers include drinking them as a tea to counteract negative environmental effects on the body; and to rid the system of toxins.

The plant itself if rich in antioxidants, as well as vitamins A and C (if eaten fresh).

Types of Tulsi plants can differ, due to their natural habitat due to climate and moisture variations, as well as acid or alkaline content of the soil. For this reason, Tulsi plants harvested from different areas have different medicinal and food supplemental uses.

Find out more about Organic Tulsi Teas, Yoga Supplements, Organic Psyllium Husk, Ayurvedic Organics and Stress Relief Tea.

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Our Daily Poisons and the Earth Friendly Option

Organic FoodsThey’re around you every day; and in fact you and your family use and consume products that in the long run can be just as deadly as weapons that kill and maim people in the millions. We are not referring to guns, knives, and poisons such as arsenic, cyanide or other kinds of poisons used to eradicate rodents and other kinds of pests. The products referred to here range from detergents and cleaning compounds to deodorants and cosmetics to even seemingly harmless food and beverage items.

Every time people wash their clothing in their washing machine, or their dishes in their dishwasher, they are using chemical compounds which, if used in large enough amounts can cause not only burning and severe skin irritation, but eventual cancers like melanoma. Even though some detergents may claim to be “non-toxic” or “environmentally safe” they still contain such ingredients as sodium or calcium hypocrite, or sodium tri-polyphosphate, which can become very dangerous chemical compounds if used excessively.

Cosmetic items such as lipstick, hand cream, deodorants and anti-perspirants, all contain such chemicals as aluminum chlorhydrate, propylene glycol, or BHA and coal tar dyes (both lipstick preservatives and color enhancers that are said to contain carcinogens or cancer causing compounds). Even that liquid ’soap less soap’ that most people keep in their bathrooms is so full of chemical compounds (ammonium chloride, sodium laurel sulfate, plus a number of color-dyes, fragrances, etc.) that it may be better to use old fashioned home-made hand soap, even if it contains lye and other caustic compounds.

You don’t have to go through the list of cleaning compounds or cosmetic items to find these poisons; but many food products have similar chemical compounds as well. Even that soft tub of margarine has what is called ‘trans-fat’ and is extremely bad for your heart if consumed in large quantities (many nutrition advisors claim it’s better to use pure butter than these so called “safe” cooking and spreading products.

Yes there are alternatives; and by acquiring knowledge of safer, environmental ‘earth-friendly’ products, you can protect yourselves and your families from the long term effects of these ‘lethal weapons’.

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Figs the Natural Viagra

Looking for a natural food product that is not only immensely healthy but even helps perk up your ’sexual appetite’? Then try figs. That’s right; these delicate and delicious fruits were first reputed to have been cultivated by both the ancient Egyptians, as well as the Minoans of classical Crete and Greece. They later spread throughout the Middle East, as well as the Mediterranean countries. They are mentioned in the Bible as one of the ‘Seven Species’ of ancient Israel, and were considered by the Romans as the “sacred fruit of the gods”. Figs are rich in dietary fiber and potassium, as well as several vitamins and other minerals.

Though they are eaten year round, especially in their dried varieties (still one of Turkey’s major agricultural exports), their true divineness is when eaten fresh in late summer. Being very fragile, the fig’s ’store season’ is very short (similar to apricots), and only last a day or two if kept at room temperature. Figs can be kept in refrigeration, however, for up to a week. They loose their special taste quickly, and it is recommended they be eaten almost immediately. Containing both carbohydrates and natural sugars, they are nourishing as well, and can be combined with other fruits, as well as with a variety of cheeses – particularly sheep and goat feta-type cheese. Stuffed figs, especially with cheese, has been a delightful light meal or dessert menu for literally thousands of years.

The attributes of these ‘fruits of the gods’ are well known to natural foods consultants as well as believers in holistic and natural solutions to a variety of conditions, including sexual incompetence. The Turks have long sworn by a special stuffed fig product containing a mixture of crushed walnuts and other “special ingredients”. “We call this ‘Turkish Viagra’, and it’s been in use here ever since ancient times” a Turkish dried fruit and spice vender was reported to have said to friends of mine in Istanbul.

Whether this preparation actually works for this special use, is probably a matter of ‘personal experience’. But the idea is fine, as various other natural food dishes are also alleged to increase one’s sexual desire. Figs also are terrific for assisting in another bodily function: bowel regularity. In fact, a number of natural laxative products contain figs as part of their ingredients.

One of the best ways to prepare fresh figs, besides just eating them raw that is, is to slightly boil them in light syrup containing brown sugar, water and anise or fennel seeds. After simmering for 7 to 8 minutes, remove them and allow them to cool at room temperature before adding a bit of fresh lemon juice. Them chill them for at lest 2-3 hours in your refrigerator. The result is a delightful desert or snack dish. After eating them in this manner, with some fruit sherbet if desired, you will understand why figs have been considered as ‘holy fruit’ by so many.

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