Showing posts with label Importance of food. Show all posts
Showing posts with label Importance of food. Show all posts

December 11, 2018


Disease                          Recommended Juice

For tired body, Hangover                Apple, Orange , Carrot

For Relaxation                                Apple, Pineapple, mint, lime

For reducing stress                          Tomato, carrot

For improving the immune system    Apple, carrot, lemon, ginger, garlic

For detoxifying the body                  Apple, grapefruit, water melon, ginger

For cleansing the liver                     Pineapple, carrot, beetroot, lime

As a skin tonic                                Carrot, capsicum

Condition                 Recommended juice

Arthritis                                   Apple juice

Constipation                             Grapefruit juice

Asthma                                    Papaya juice + carrot juice

Bladder ailments                        Pomegranate juice

Blood pressure (high)                  Lime juice + grape and carrot juice

Blood pressure (low)                   Capsicum + garlic juice

Blood purifier                             Tomato juice

Cold                                           Amla juice

Colitis                                         Coconut milk + carrot juice

Anaemia                                      Dates juice + grape juice

Diarrhoea                                    Carrot + pomegranate juice

Gallstone                                      Beetroot juice

Gall bladder                                  Carrot + beetroot + cucumber juice

Fever                                          Pomegranate juice/ grape juice

Gas                                              Coconut milk + carrot juice

Heart                                          Carrot + pineapple juice with honey

Youth retaining                            Cucumber + 1/3 part of pineapple juice

Impotence                                   Dry fruits milkshake

Indigestion                                  Coconut milk + Fig juice + carrot juice

Infections                                    Carrot + grape juice

Kidneys                                       Carrot juice

Jaundice                                      Tomato juice

Liver                                           Pineapple, carrot, beetroot and                                                                       cucumber juice


November 29, 2018


Some uses of vinegar for curable purpose:

  • Vinegar being weak acid with strong healing powers,is regarded ideal for those with a delicate digestive tract. As a gentle cleansing stimulant,it is suitable for bowel and urinary infection,colitis,cystitis, stomach ulcers and acidity.
  • Taken with warm water in the morning, it helps to reduce weight, tones the system, rejuvenates most organs and make one feel energetic.
  • Mixed with salt it makes an excellent emetic for cleaning the body of poisonous substances.
  • In the past,vinegar was taken diluted with water as an antiseptic in typhus,dysentery and scarlet fever.
  • Hippocrates recommended vinegar for decongesting of the respiratory system and to treat cough, asthma and hay fever.
  • Rose petals soaked in vinegar are the Greek remedy for sunburn and heat rash.
  • Vinegar acts as astringent by checking bleeding and reducing swelling of wounds.Mixed with hot water it makes an excellent compress for swollen joints and if used with sage leaves is effective in easing sprains.
  • A teaspoonful of vinegar in a glass of water sipped frequently is a cooling remedy for fevers and as a gargle, it is good for sore throat, nasal congestion and laryngitis.
  • Its anti-fungal properties make it appropriate in treating ringworm, rash and athlete's foot.
  • There are some connoisseurs of apple cider vinegar who drink it daily, dilutes with water as skin cleanser and general tonic. Since it improves absorption of calcium,it is recommended for the strengthening of teeth and nails. It also cures problems like osteoporosis, arthritis and rheumatism.
  • With its important nutrients, cider vinegar has been used since ancient times in cosmetic preparations. It is said that the spirit of vinegar was one of the ingredients of the original cold cream which was made about the first century AD.
  • Being cooling and soothing, vinegar is suitable for skin and hair problems. After a shower, a final rinse with some vinegar in the water keeps skin smooth and clear, and hair healthy and sparkling. 
       So you will not have itchy scalp or irritable skin condition. Besides, this will         relax the body and relieves the stress.

Other Benefits:
  • To remove stains and slime deposits from aluminium vessels or burnt spots from an electric iron rub with a heated solution of vinegar and salt.
  • Crystal will glean if washed in one part of vinegar with three parts of water.
  • Vinegar is full of rich aroma and subtle undertones. Flavoured vinegar can be made by steeping ingredients like garlic,green chillies and mint in a bottle of natural vinegar for a fortnight.
  • Many love to drizzle it over kebabs, fish, chips, salads and cooked vegetables. Vinegar adds taste to any food.


  Image result for figsImage result for figs

The fig has a prominent place among fruits. Both fresh and dry figs are used as food. They are highly laxative. Being rich in all necessary nutritious elements and that too in a ready assimilable form, it is considered a high nutritive food for manual brain workers, and also for growing children.

It is a great health promoter as well as easily digestible. The sugar content of dry figs is high. For constipation figs are soaked in water overnight; thus they absorb the water and become fleshy like fresh ones. Besides the immersed figs can easily be chewed by these having weak teeth.

November 28, 2018


Image result for alfalfa Image result for alfalfa

We have to learn the value of alfalfa other than being a food for cattle. Alfalfa is a gold mine crop.

Its roots trail down below the surface from ten to fifty feet. These roots absorb organic minerals from the soil, bringing up rich vital minerals unattainable by other vegetables. The plant above the surface draws nitrogen from the air which concentrates in its juice containing protein. The ash of alfalfa contains all the essential minerals used in body development excepting fluorine and iodine.

Alfalfa contains practically all the vitamins, being rich in Vitamin A and fairly good in Vitamin D. Because of the abundance of Vitamin E in the green alfalfa is helpful in rejuvenation, for the heart and reproductive system. There is a percentage of chlorophyl in the colouring element of alfalfa. Because of cholorophyl,  Vitamin k,  and calcium contained in alfalfa, there is a slogan, "chew alfalfa and save the teeth".

It serves as a tonic because of high percentage of calcium,iron and phosphorus. Alfalfa stimulated the appetite,aids digestion and greatly improves the utilization of food because it has several enzymes which exercise a very soothing effect on the nervous system. In short, alfalfa helps to support the healthy and to fortify the sick as it is full of nutritive substances including salts,calcium,iron,potassium,sodium,magnesium,phosphate, sulphate and other nourishing ingredients which aid the human body, especially growing children.

It is stated to contain: Vitamins A, B, C, D, E, B8,K, PP. One of the richest chlorophyl foods we have is alfalfa.It builds up a resistance to infection that is almost phenomenal.

As the juice of the alfalfa is too strong and potent to be taken by itself it is best taken with carrot juice. It is very helpful in diseases of the arteries and in dysfunctions connected  with the heart.

To carrot and alfalfa juice, lettuce juice may be added to enrich the combination with elements particularly needed by the roots of the hair which help the growth to a great extent.

Alfalfa may be eaten fresh in combination salad or it may be chopped and cooked  with green vegetables. It should not be neglected in household food.

There is one difficulty in getting people to eat alfalfa as a portion of the daily diet,because of its green chlorphyl colour, its bitter taste and because it happens to be considered a food for livestock. Alfalfa can be had in tablet,powder and liquid form which may be taken without the slightest hesitation.

May 17, 2015


Image result for finocchi                                                                                                                         The bulbous root of Florentine fennel is much used in Italian cookery. It has an aniseed flavour and crisp celery like texture and is often eaten at the end of a meal either alone or dressed with oil,salt and pepper. Some times it appears as an antipasto and small quantities are added to give 'bite' to mixed salads. It also cooked, usually in boiling salted water before being sliced and served hot with oil and lemon juice or finished with butter and cheese.

January 30, 2012

Importance of Cluster Beans (Goru Chikkudu)

Cluster beans are mostly grown in Andhra Pradesh and Maharashtra. Cluster beans are also known as gawar or guar or goru chikkudu or kothavara.  They are comes under beans family. 
They are rich in fiber, proteins, calcium, minerals, carbohydrates, vitamins.

 The health benefits are:

  • It lowers blood cholesterol levels.
  • It helps in bones strength.
  • Beans control indigestion.
  • It keeps diabetes in control.
  • It  is good for pregnant woman as it helps in baby's natural growth.    
In India, Cluster beans are commonly used in vegetable curries and lentils. We can cook it in different ways. Some of them are
  • Add some fresh coconut to cluster bean fry. It enhances the taste.
  • Make a gravy by adding tamarind juice, jaggary.
  • Add ulli karam to cluster bean curry.

July 20, 2011

Asafoetida (Hing) Benefits

In the Indian system of medicine, hing  plays vital role mainly used as an appetiser and is an important ingredient in cooking  such as dal, sambhar and in some chutney’s. A pinch of hing enhances the taste of dish and also improves our digestive system. It keeps away indigestion that may lead to headaches, flatulence, etc.,

Hing is available in three forms – powder, pieces and gummy paste. It is acrid and bitter in taste used only in vegetarian dishes. 

This spice is used as a digestive aid and its odour is so stong when it is uncooked. However it becomes milder when fried in oil and gives wonderful taste to curries.

Generally in Indian cooking, it is used in dal, chutney’s, sambhar , pakodas and in tamarind pulihora. It is used very little (a pinch) in curries due to its strong, pungent smell.

The benefits are:

  1.    In the Indian system of medicine, it is used mainly as an appetizer and as a digestive, anti – flatulent, and an anti –worm agent.
      2. It contains sulpher and it is applied on skin for allergies, pruritus and      rashes.

       3.   Hing is applied on scorpion bite as a first aid as it absorbs the poison.

        4.   A pinch of hing taken in a glass of butter milk gives immediate relief to  minor stomach upsets.

       5.     A mixture of hing, ajwain and rock salt  (all powdered and mixed) can cure amoebiasis, irritable bowel syndrome and gastritis.

       6.        Two grains (1/8 gm) of hing mixed with 4 ounces (1/4 litre) of goat’s milk and a 1 tbsp of honey taking daily thrice for few months is beneficial for functional sterility, painful menstruation, profuse bleeding and white discharge and habitual abortion.

        7.       A grain (1/8 gm) of hing with a teaspoonful of infusion of cloves 3 times a day for few months after child birth increases lochia and secretion of breast milk.

       8.     It also prevents flatulence and helps in digestion.

       9.     The dried gum mixed in water helps in headache and in treating migraines and tensions.

      10. ·         Hing helps in spasmodic afflictions of the respiratory track such as whooping cough, chronic bronchitis and asthma., pub-6783067284749878, DIRECT, f08c47fec0942fa0