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Benefits Of Pomegranate Fruit of pomegranate (Punica granatum) is no stranger to our ears. These plants are usually planted in gardens as ornamental plants, medicinal plants, or as an edible fruit, especially if it is fruitful to add to the beauty of this plant.The fruit is nearly spherical size o f an orange, but bright red. Not only that, it's also pomegranate, white and purple. Aside from the color of the fruit attractive pomegranate also has very unusual properties.

Pomegranate originally from the Himalayas, India, Pakistan, Afghanistan and the Middle East. It was cute and sweet red fruit, contains the most rasanya.Buah pomegranate too many vitamins and antioxidants is high, very good for our health, because heart disease is also good for your skin and make it young.The fruit is nutritious treat various diseases. gastrointestinal disorders, cardiovascular diseases, cancer, dental care, arthritis, anemia and diabetes. Pomegranates contain also phosphorus, iron, calcium and sodium-effective to maintain the heart rate remains normal. All parts of this plant can be used as a medicine, from fruits, seeds, flowers, leaves, bark, fruit, bark, root bark up. Traditionally, the pomegranate is used to cleanse the skin and reduce skin inflammation. Pomegranate juice can also reduce the sore throat. According to a survey by the American Journal of Clinical Nutrition, pomegranate is rich in antioxidants can prevent oxidation of LDL or bad cholesterol in the body.Drink pomegranate juice is known as a healthy fruit, high efficiency. Pomegranate juice is rich in potassium ions (potassium), vitamin A, C and E and folic acid. Is edible seeds, the amount of potassium per 100 grams (259 mg / g), the energy of 63 calcium, 30 mg vitamin C. This component is considered very important for heart health (Time, December 2003). Here are some benefits of pomegranates to:1. Pomegranate flowers can treat gingivitis, bleeding, bronchitis.Wash the flowers (seven petals) with clean water, then boiled with a glass of water to boil. When cool, strain and use to rinse your mouth.

2. For external use, boil the peel or skin of the root, then use water to rinse, as a cure throat, gingivitis, wounds, bruises and scalded fungal infections of the feet. 3. Pomegranate meat can be used as a weight loss, stomach ulcers, high blood pressure, frequent urination, rheumatism, and flatulence. 4. Pomegranate juice contains flavonoids, which are rich, rich in anti-cancer, antioxidant role mighty important to prevent the development of free radicals in the body and improve the body's cells become damaged, and is able to offer protection against heart disease, cancer, skin, and prostate cancer . Antioxidants found in preventing blockages in the arteries of cholesterol. especially for those who are at high risk for the disease.Although the content of antioxidants and pomegranate three times more than wine or green tea. Researchers at Vanderbilt University Medical Center found that people who drank juice three or more times a week can reduce your risk of getting Alzheimer's disease in 76% of those who drank no juice at all.Pomegranate juice contains anti-bacterial and anti-virus that can reduce plaque.The fruit can wash the hull. 5. Diabetes is also very good if you eat a pomegranate. 6. Worms.Pomegranate skin (dadat) can treat abdominal pain due to intestinal worms, dysentery, diarrhea, bleeding hemorrhoids, bloody vomiting, coughing up blood, uterine bleeding, sore throat, ear inflammation, discharge, and abdominal pain.Vermiform a. Wash the root of 7 grams of dried pomegranate, then cut into pieces as needed. Boil one cup water for 15 minutes. When cool, strain and drink the water simultaneously.b. Boil dry skin and areca seed powder (15 g) with three cups of water. Simmer for an hour. When cool, strain and drink well before breakfast.c. Combine pomegranate juice with carrot juice, half a cup each. Stir thoroughly and drink it too.D. Place a tablespoon of dry powdered pomegranate seeds in a glass of pineapple juice is not very mature. Mix well, have an empty stomach. 7. Iron deficiency anemia is usually with symptoms such as fatigue, weakness and dizziness. Eating pomegranate is a good choice because pomegranates are also rich in iron.

8. For digestive disorders, such as frequent bloating, nausea and often feel hurt, drinking water maceration of leaves of the pomegranate.The trick: take five pomegranate leaves, washed and thinly sliced. Pour the sliced ​​pomegranate leaves in boiling water about a half cup. Wait 5 minutes, drink a glass of water was hot, for 5 consecutive days. God willing, the digestion will be good again.Pomegranate skin can be used to treat diarrhea, digestive problems. Boil the bark and drinking water 9. Pomegranate seeds can be used as a drug to reduce fever, cough, poisoning and intestinal worms. 10. Frequent urination.Give a ripe pomegranate is still fresh, so take the following content of seeds. Add a handful of chives are already washed and cut as needed. Boiling the ingredients with water, three cups of the second half. After the cold filtered. Drink this mixture twice a day, three-quarters of each cup. 11. WhitishTake 30 grams of dried pomegranate skins and 15 grams of dried bitter herbs. The rinse, then boiled in 1 liter of water until the water remaining half. When cool, strain the cooking liquid. Then divided into three sections that must be taken three times daily, morning, afternoon and evening. This herb can also be used to flush the vagina.

12. Cough that lasts longGive pomegranates are not very mature. At night before bedtime junyah seeds until smooth, then drop and do not swallow. 13. Bleeding.Boil pomegranate flowers (20 g) with three cups of water to the other half. Drinking water boiled twice a day, three-quarters of each cup. 14. Throat, hoarseness, dry.Take a fresh pomegranate, cut and carry its contents. Chew, then remove the seeds. 2-3 times a day. 15. Luka.Combine powdered bark or flowers, flavored with sesame oil. Mix well and apply on the wound. 16. Sprue.Take two fresh pomegranates are ripe. Take the following content of the seeds, then knead until smooth. Add one cup water and stir well, then strain. Use water rinse then swallow. Do it 2-3 times a day until healed.

17. Lose weightGive two young pomegranates. Take it, thdn knead until smooth. Add half a cup of food water and a pinch of salt. Press and twist it gently with a cloth. Drinking water also. Do this every day until results are visible. 18. The sheets are effective for a period laxative. Meat is nutritious as conditioning.The seeds have a mild nature, non-toxic, effective as a pain-relieving fever, anti tiksik, lubricate the lung and relieve cough. 19. Pomegranate contains antibacterial and antiviral can boost immunity (immunity) to the results of research in the U.S. tubuh.Berdasar pomegranates can cure HIV / AIDS.Dari research results back to the pomegranate fruit renowned, not only the body that delicious fruit refreshment consumed. According to research by the roots of the pomegranate tree contains alkaloids, tannins, medical terms can prevent the reproduction of bacteria, specifically to prevent the growth of trematodes and flat. In this section, including the content and pomegranate skin can prevent and control the growth of viruses and HIV-1 volio. Microbial agent found in the blood of people with HIV can be prevented by tannin and polyphenol compounds found in pomegranates.Likewise, with pomegranate flower is a concern because of potential medical scientists control the spread of infection in the body, including infections caused by HIV virus causes AIDS. You can get the Benefits Of Pomegranate fruit to eat every day. All fruits have their efficacy, including Pomegranate Fruit. It is time consuming Pomegranate fruit from now. Prevention is better than cure.

some sources Medical plant Punica granatum L is the botanical name or delima for the indonesia name. explanation: Pomegranates originated from the Middle East, spread to temperate to tropical regions, the lowlands below 1,000 feet. Plants prefer a loose soil that is soaked in water, ground water is not deep. Grenades are often planted in gardens as ornamental plants, medicinal plants, or as an edible fruit. Form of shrubs or small trees with a height of 5.2 M. Eels, lateral branches, brown, highly branched, weak, rich in leaf axils, when the night young, green and dirty. A single leaf, stem short, found the group. Leaves oblong elliptical, base of the cone, EDGE, pinnate dull flat, shiny surface, length 9.1 cm, width 0.5 to 2, 5 cm leaf.it's green. Short single-stemmed flowers, out in the end of the branch or in the armpit leaves at the top. Typically, there are 1-5 flowers, red, white, or purple. Flowering throughout the year. The fruit is a fruit Buni, round shape with a diameter of 5-12 cm, various colors, like green-purple, white, reddish brown, or purple-black. Sometimes, there are colored spots slightly prominent old. Seeds many, small, round-cornered long-term rather flat, hard, irregularly arranged, red, pink, or white. Known for three kinds of medical plant pomegranates, namely white pomegranate, pomegranate red, and purple pomegranate. Propagation by cuttings, roots or shoots of grafts. Curable Disease of medical plant: During harvest, fruits were collected. The seed is removed, then dried in the sun to dry skin. Prior to use, can be stored in well sealed containers. Skin of the fruit taste sour, bitter nature, warm, astringent, toxic (poisonous). Efficacious stop the bleeding (hemostatis), peluruh intestinal worms (vermifuga), antidiarrheal, and antivirus. Skin of fruit and flowers is a powerful substance. Decoction both can stop the bleeding. Leather and leather roots has a weak odor and sour taste. Efficacious as a laxative sputum, vermifuga, laxatives, and intestinal astringent. Nutritious leaves for laxative period. Fruit flesh (meat packing seeds) conditioning nutritious, laxative fart. Seeds are cool, not berracun relievers, fever efficacious, antitoksik, lubricate the lung and relieve cough. Root bark efficacious laxative intestinal worms. Skin of the fruit inhibited the growth of typhoid bacilli. Fruit skin of medical plant have good benefit, can control the spread of polio virus infection, HIV virus CLAN

Gum Arabic, a hidden treasure of Africa

Gum Arabic, a hidden treasure of Africa Gum arabic is a type of gum that is used in everything from a food stabilizer to inks and textiles. It comes from the hardened sap of the Acacia Senegal and the Acacia Seyal trees. "...Gum Arabic is used basically in production of high quality sweets, chocolates or high brand sweets, and this is how it was traditionally used in Europe. It is transported from Sudan through a Red Sea port called Soukin, and then to Europe; later on, its use in medicines begun because gum is a good instrument for making a capsule. Like for sweet production when mixing sugar and cornflower, using gum puts them together. It's a holding agent for sugar and other materials. Whenever you have something difficult to swallow then you put it inside and then you coat it, and after you swallow it is absorbed..."-Mussa Mohamed Karama In Africa today, individual farmers use gum arabic for other, more traditional uses, and heaps of the gum can be found in most local markets. It is said to soothe sore throats, assuage stomach and intestinal disorders, treat eye problems and combat hemorrhages and the common cold. It can be used as an emollient, astringent or cosmetic. The seed pods of Acacia senegal, 8 to 13 centimeters long (3–5") with flat seeds inside, make excellent fodder for livestock. Left unprotected, the trees will be browsed by sheep, goats, camels, impala and giraffe. Dried and preserved seeds are eaten by some people as a vegetable. When the trees have passed their gum-bearing age, the wood is used both for fuel and in charcoal production. The dark heartwood is so hard that it makes excellent weavers’ shuttles. Ropes can be made from root bark fibers. The gum is also used in sweeteners and as an additive in foods and beverages, as a thickener in liquids, including soft drinks, and in food flavorings. It is used to manufacture pharmaceutical capsules and to coat pills, and in the manufacture of vitamins, lotions and mascara and other cosmetics. Gum arabic is also a valuable addition to sweets, one supplier’s Web site adds, “including chocolates, jujubes, and cookies.” Read more This treasure of Africa is the reason why people enjoy Pepsi or Coca Cola. The world needs these resources for sustainability.Frank Weston made me curious about the gum, and I did some research. Check out Frank Weston's speech, towards the end he talks about the gum. I believe Africans should benefit immensely from such a product. Agroprocessing should be widespread in Africa, for the continent to develop.

A common and traditional definition of agroprocessing industry refers to the subset of manufacturing that processes raw materials and intermediate products derived from the agricultural sector. Agroprocessing industry thus means transforming products originating from agriculture, forestry and fisheries. The African Business report had a story about this gum and Sudan.

Honey Bees Benefits

Honey Bees The worker bees, those who gather pollen and make the honey, are actually all females. The male bees do not make honey. This was only known recently. However 1400 years ago the Quran refers to bees that generate the honey as females (the Arabic grammar is in the female mode): [Quran 16.68-69] And your Lord (Allah) revealed to the bees: Build your hives in mountains, trees and in what people build. Then eat (for females) from every fruit and follow (for females) your Lord's enslaved paths, from their bellies (for females) exits drink of different colors, in it healing for man. These are signs for those who contemplate. For the word "eat": "Kuli" is for females; "Kul" is for males. The Quran used "Kuli" (females). For the word "follow a path": "Usluki" is for females; "Usluk" is for males. The Quran used "Usluki" (females). For the word "their bellies": "butuniha" is for females; "butunihim" is for males. The Quran used "butuniha" (females). How could an illiterate man who lived 1400 years ago have known that those honey making bees are females? (Contrary to reality, the Christian Bible claims that there are four legged insects Leviticus 11:20. It also claims that there is an animal that has "flames stream from its mouth; sparks of fire shoot out. Smoke pours from its nostrils as from a boiling pot over burning reeds. Its breath sets coals ablaze, and flames dart from its mouth". Job 41:19-21)

Benefits Of Goat Milk

'Benefits of Drinking Goat’s Milk Goat’s milk is the most digestible dairy product because of its molecular size and similar composition to mother’s milk. Any species of mammal can be raised on goat’s milk. Goat milk provides 13% more calcium, 25% more Vitamin B-6, 47% more Vitamin A, 134% more potassium and 350% more niacin than cow milk. Goat milk is also higher in chloride, copper and manganese. Easier to Digest Goat’s milk is naturally homogenized. While the fat globules in cow’s milk tend to separate to the surface, the globules in goat’s milk are much smaller and will remain suspended in solution. It forms a soft curd when compared to cow milk and hence helps in easy digestion and absorption. Amazingly, your body can digest goat’s milk in just 20 minutes. It takes 2-3 hours (or more) to digest cow’s milk! Reduces the body’s ph level Goat’s milk alkalizes the digestive system and also helps to increase the ph level in the blood stream. Furthermore, goat’s milk does not produce mucus and will not worsen allergic respiratory conditions such as asthma. Goat’s milk helps to increase the pH of the blood stream because it is the dairy product highest in the amino acid L-glutamine. L-glutamine is an alkalinizing amino acid, often recommended by nutritionists. Anti-Inflammatory Research reported in the March 2006 issue of “The Journal of Nutrition” found that in rats with colitis, goat milk exerted an anti-inflammatory response. This indicates that goat milk might be useful in the management of inflammatory bowel disease. The authors also note that goat milk has prebiotic properties that promote a healthy digestive system.

Better fats The August 2001 issue of the “Journal of Dairy Research” reports a study comparing cow and goat milk. It was found that compared with cow milk, goat milk reduced cholesterol levels. It was also found that goat milk fat was more easily absorbed in rats who had parts of their intestines removed, and therefore was more tolerated than cow milk. The digestive utilization of goat milk was compared to that of olive oil. From these observations, the authors note that goat milk can be useful in patients with certain intestinal problems, especially persons who have undergone intestinal surgery. Goat’s milk contains twice the healthful medium-chain fatty acids, such as capric and caprylic acids, which are highly antimicrobial. (They actually killed the bacteria used to test for the presence of antibiotics in cow’s milk!) Goat milk has a higher concentration of medium chain fatty acids which play an important role in imparting unique health benefits. Medium chain fatty acids minimize cholesterol deposition in the arteries, aid in dissolving cholesterol and gallstones and significantly contribute to normal growth of infants. Goat’s Milk Soothes the Digestive Tract Goat’s milk has long been used and recommended as an aid in the treatment of ulcers due to its more effective acid buffering capacity.Children on goat’s milk have been observed to sleep through the night and remain more satisfied between meals. Goat’s milk is less allergic – It does not contain the complex protein that stimulates allergic reactions to cow’s milk. Goat’s milk has more buffering capacity than over the counter antacids. (The USDA and Prairie View A&M University in Texas have confirmed that goat’s milk has more acid-buffering capacity than cow’s milk, soy infant formula, and nonprescription antacid drugs.) What’s in Goat Milk? Goat’s milk is a very good source of calcium and the amino acid tryptophan. It is also a good source of protein, phosphorus, riboflavin (vitamin B2) and potassium. Goat’s milk is a rich source of the trace mineral selenium, a necessary nutrient for its immune modulation and antioxidant properties. Goat’s milk is a good source of potassium, an essential mineral for maintaining normal blood pressure and heart function. A cup of goat’s milk provides 14.2% of the daily value for potassium. Goat’s milk is a very good source of riboflavin, a B vitamin important for energy production. One cup of goat’s milk supplies 20.0% of the daily value for riboflavin, comparable to the 23.5% of the DV for riboflavin provided in a cup of cow’s milk. Goat’s milk is a good source of low-cost high-quality protein, providing 8.7 grams of protein (17.4% of the daily value for protein) in one cup versus cow’s milk, which provides 8.1 grams or 16.3% of the DV for protein. Lactose Intolerant? Goat’s milk molecules are smaller than cow’s milk molecules,and therefore pass through the gut wall more quickly. This allows the lactose to pass through the intestines more rapidly, not giving it time to ferment or cause an osmotic imbalance. Goat’s milk also contains 7% less lactose than cow milk. Perhaps the greatest benefit of goat’s milk, is that some people who cannot tolerate cow’s milk are able to drink goat’s milk without any problems. It is not clear from scientific research studies exactly why some people can better tolerate goat’s milk. Some initial studies suggested that specific proteins known to cause allergic reactions may have been present in cow’s milk in significant quantities yet largely absent in goat’s milk. Other research has found some anti-inflammatory compounds (short-chain sugar molecules called oligosaccharides) to be present in goat’s milk. These oligosaccharides may make goat’s milk easier to digest, especially in the case of compromised intestinal function. In animal studies, goat’s milk has also been shown to enhance the metabolism of both iron and copper, especially when there are problems with absorption of minerals in the digestive tract. These factors and others are likely to play an important role in the tolerability of goat’s milk versus cow’s milk.

Benefits of Goat Milk vs. Cow Milk

by DR. THOMAS COOKE on AUGUST 20, 2010

Happy free range goats.

“Milk, it does a body good.” This was the marketing mantra employed by the cow industry in the 1980’s to boost interest in cow’s milk. The campaign was wildly successful and as a result, The Dairy Farmers of America have reported sales topping 11 billion dollars in 2007. But does the overwhelming popularity of cow’s milk in the United States signify that it really is the best? Should we assume that quantity equates quality when referring to a substance that is such an integral part of our food supply? Interestingly enough, when worldwide consumption of milk is taken into account, it is not cow’s milk that is most popular but goat’s milk.

In fact 65% of the milk consumption worldwide is from goat’s milk, and this popularity hasn’t come about due to high profile marketing campaigns or big-budget advertisements.

The reasons for the worldwide popularity of goat’s milk are multifaceted. First, we need to remind ourselves that “All milk is not created equal.” The differences between cow’s milk and goat’s milk may not seem apparent upon first examination. A closer look, however, reveals several key factors that play an integral part in how milk (from either cows or goats) matches up with the human body in its various stages. All humans have been created to be sustained entirely upon mothers’ milk for at least the first six months of life. There is no other food in the world better than mothers’ milk, and it truly shows both in the laboratory and the real world. But what about after these first few months are over, and one is faced with the rest of life? Why would someone choose goat’s milk products over the far more popular and accessible cow’s milk?

Here are 5 reasons goat milk is better than cow milk.

1. Goat’s milk is less allergenic.

2. Goat’s milk is naturally homogenized.

3. Goat’s milk is easier to digest.

4. Goat’s milk rarely causes lactose intolerance.

5. Goat’s milk matches up to the human body better than cow’s milk.

1. Goat milk is less allergenic.

In the United State the most common food allergy for children under three is cow’s milk. Mild side effects include vomiting, diarrhea, and skin rashes and severe effects can be as serious as anaphylactic shock! Needless to say it is a serious condition. The allergic reaction can be blamed on a protein allergen known as Alpha s1 Casein found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk providing a far less allergenic food.  In fact a recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects!¹

2. Goat’s milk is naturally homogenized.

If you were to place both a glass of fresh cow’s milk as well as fresh goat’s milk in the refrigerator overnight, the next morning you would find that while the goat’s milk looks exactly the same, the cow’s milk has separated into two distinct ‘phases’ of cream on the top and skim milk on the bottom. This is a natural separation process that is caused by a compound called agglutinin and it will always cause the cow’s milk to separate. As Americans, we like everything neat and tidy and so to get the milk to the consumer in a uniform manner, the dairy industry utilizes a process called homogenization. This method works by forcing the fluid milk through a tiny hole under tremendous pressure which destroys the fat globule cell wall and allows the milk and cream to stay homogeneous or suspended and well mixed.

The problem with such homogenization is that once the cell wall of the fat globule has been broken, it releases a superoxide (free radical) known as Xanthine Oxidase. (see picture) Now free radicals cause a host of problems in the body not the least of which is DNA mutations which often lead to cancer! Thus, the benefit of natural homogenization comes into clear view. Goat’s milk has smaller fat globules and does not contain agglutinin which allows it to stay naturally homogenized thus eliminating the dangers associated with homogenization.

3. Goat’s milk is easier to digest.

Goat’s milk has smaller fat globules as well as higher levels of medium chain fatty acids. This means that during digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a quicker and easier digestion process. Also, when the proteins found in milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein more smoothly and completely than when digesting cow’s milk.

4. Goat’s milk rarely causes lactose intolerance.

All milk contains certain levels of lactose which is also known as ‘milk sugar.’ A relatively large portion of the population suffers from a deficiency (not an absence) of an enzyme known as lactase which is used to, you guessed it, digest lactose. This deficiency results in a condition known as lactose intolerance which is a fairly common ailment. (Lactose intolerance and cow’s milk allergy (cma) are two distinct conditions. CMA is due to a protein allergen, while lactose intolerance is due to a carbohydrate sensitivity.)

Goat’s milk contains less lactose than cow’s milk and therefore is easier to digest for those suffering from lactose intolerance. Now the interesting aspect to consider is that goat’s milk isn’t much lower than cow’s milk (contains about 10% less than cow’s milk) and yet, countless lactose intolerant patients are able to thrive on goat’s milk. Although the answer for this is unclear, it has been hypothesized that since goat’s milk is digested and absorbed in a superior manner, there is no “leftover” lactose that remains undigested which causes the painful and uncomfortable effects of lactose intolerance.

5. Goat’s milk matches up to the human body better than cow’s milk.

This matter is both an issue of biochemistry as well as thermodynamics. Regarding the biochemistry of the issue, we know that goat’s milk has a greater amount of essential fatty acids such as linoleic and arachidonic acid than cow’s milk as well as significantly greater amounts of vitamin B-6, vitamin A, and niacin. Goat’s milk is also a far superior source of the vitally important nutrient potassium which we discussed in a previous High Road to Health issue. This extensive amount of potassium causes goat’s milk to react in an alkaline way within the body whereas cow’s milk is lacking in potassium and ends up reacting in an acidic way.

Thermodynamically speaking, goat’s milk is better for human consumption. A baby usually starts life at around 7-9 pounds, a baby goat (kid) usually starts life at around 7-9 pounds, and a baby cow (calf) usually starts life at around 100 pounds. Now speaking from a purely thermodynamic position, these two animals have very significant and different nutritional needs for both maintenance and growth requirements. Cow’s milk is designed to take a 100 pound calf and transform it into a 1200 pound cow. Goat’s milk and human milk were both designed and created for transforming a 7-9 pound baby/kid into an average adult/goat of anywhere between 100-200 pounds. This significant discrepancy, along with many others, is manifesting on a national level as obesity rates sky rocket in the U.S.

To conclude, we have seen that goat’s milk has several attributes that cause it to be a far superior choice to cow’s milk. Goat’s milk is less allergenic, naturally homogenized, easier to digest, lactose intolerant friendly, and biochemically/thermodynamically superior to cow’s milk. As if these benefits were not enough, Mt. Capra’s goat’s milk products do not contain any growth hormones or antibiotics that massive cow dairies have come to rely upon to turn a profit! So to sum up and paraphrase the cow industry catchphrase: “Goat Milk: It Does a Body Good.

Thomas R. Cooke, Doctor of Osteopathy; Graduated in 1976 from Texas College of Osteopathic Medicine. For over thirty years Dr Cooke has been caring for patients in a culture of holistic treatment, practicing a preventative illness approach, while teaching and encouraging patients the importance of wellness care.

1. Freund G. Use of goat milk for infant feeding: experimental work at Creteil (France). Proceeding of the meeting Interets nutritionnel et dietetique du lait de chevre. Niort, France: INRA, 1996:119–21 [↩]