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83 pages

English

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The book offers:*All the main food groups giving details about the medicinal uses of the commonly used foods from these groups. *Simple, practical and effective tips about how to make use of the medicinal plants. *Healthy recipes involving various foods that would provide nutritional as well as medicinal benefits. #v&spublishersContents:Introduction1. Vegetables2. Fruits3. Spices4. Cereals5. Pulses6. Nuts7. MilkFats and OilsTea and CoffeeFood AllergyFibre and HealthMethods of CookingNature's Prescription for Common AilmentsFoods to Stay YoungHealthy Recipes

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Alternative medicine

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Publié par	V & S Publishers
Date de parution	15 novembre 2012
Nombre de lectures	0
EAN13	9789350572498
Langue	English
Poids de l'ouvrage	2 Mo

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Healing
Power of
Foods
Nature’s Prescriptions for Common Diseases
Sunita Pant Bansal
Published by:

F-2/16, Ansari Road, Daryaganj, New Delhi-110002 011-23240026, 011-23240027 • Fax: 011-23240028 Email: info@vspublishers.com • Website: www.vspublishers.com
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© Copyright: ISBN 978-935-05724-9-8
DISCLAIMER
While every attempt has been made to provide accurate and timely information in this book, neither the author nor the publisher assumes any responsibility for errors, unintended omissions or commissions detected therein. The author and publisher make no representation or warranty with respect to the comprehensiveness or completeness of the contents provided.
All matters included have been simplified under professional guidance for general information only without any warranty for applicability on an individual. Any mention of an organization or a website in the book by way of citation or as a source of additional information doesn't imply the endorsement of the content either by the author or the publisher. It is possible that websites cited may have changed or removed between the time of editing and publishing the book.
Results from using the expert opinion in this book will be totally dependent on individual circumstances and factors beyond the control of the author and the publisher.
It makes sense to elicit advice from well informed sources before implementing the ideas given in the book. The reader assumes full responsibility for the consequences arising out from reading this book. For proper guidance, it is advisable to read the book under the watchful eyes of parents/guardian. The purchaser of this book assumes all responsibility for the use of given materials and information. The copyright of the entire content of this book rests with the author/publisher. Any infringement/ transmission of the cover design, text or illustrations, in any form, by any means, by any entity will invite legal action and be responsible for consequences thereon.

Dedicated to Daddy
ACKNOWLEDGEMENT
T his book is dedicated to my father, who instilled the importance of nutrition in my life. Had he lived, I am sure he would have been very proud of the way my hundreds of articles on food and nutrition have culminated into this book.
Words cannot express my feelings of gratitude towards the two most important people in my life, without whose constant encouragement and support; I would not have been what I am today. They are, my mother and my husband.
Thanks are due to my friend Shruti Sharma, who helped me in data collection and to Vandana Arya and Alex Tom for deciphering my handwriting and typing the manuscript.
Lastly, thank you Ram Avtar ji, for asking me to write this book.
—Sunita Pant Bansal
NOIDA, (U.P.)
Contents
Introduction
Vegetables
1. AMARANTH (Chaulai)
2. BITTER GOURD (Karela)
3. BEETROOT (Chukandar)
4. BRINJAL (Baigan)
5. BOTTLE GOURD (Lauki)
6. CABBAGE (Patta Gobhi)
7. CARROT (Gaajar)
8. CAULIFLOWER (Phool Gobhi)
9. CUCUMBER (Kheera)
10. CORIANDER (Dhania)
11. DRUMSTICK (Saijan)
12. FENUGREEK (Methi)
13. GARLIC (Lahsun)
14. GINGER (Adrakh)
15. LEMON (Nimbu)
16. MINT (Pudina)
17. ONION (Piyaz)
18. OKRA (Bhindi)
19. PEAS (Matar)
20. POTATO (Aloo)
21. PUMPKIN (Kaddu)
22. RADISH (Mooli)
23. S P INA CH (Palak)
24. TOMATO (Tamatar)
25. TURNIP (Shalgam)
Mushrooms
Fruits
1. APPLE (Seb)
2. APRICOT (Khubani)
3. AMLA (Gooseberry)
4. BEL (Wood Apple)
5. BANANA (Kela)
6. DATE (Khajoor)
7. FIG (Anjir)
8. GRAPEFRUIT (Chakotra)
9. GUAVA (Amrud)
10. LIME (Mosambi)
11. MANGO (Aarri)
12. MELONS (Tarbuz)
13. ORANGE (Santara)
14. PAPAYA (Papita)
15. PINE APPLE (Ananas)
16. POMEGRANATE (Anar)
17. PEACH (Arhoo)
Spices
1. ASAFOETIDA (Hing)
2. BISHOP’S WEED (Ajwain)
3. CUMIN (Jeera)
4. CARDAMOM (Ilaichi)
5. CLOVE (Laung)
6. CINNAMON (Dalchini)
7. NUTMEG (Jaiphal)
8. TAMARIND (Imli)
9. HOLY BASIL (Tulsi)
10. TURMERIC (Haldi)
11. FENNEL (Saunf)
12. CURRY LEAVES (Meethi Neem)
13. CORIANDER (Dhania)
14. FENUGREEK (Methi)
To Eat Salt or Not
Cereals
1. WHEAT (Gehun)
2. RICE (Chawal)
3. BARLEY (Jau)
4. MILLET (Bajara)
5. CORN (Makai)
6. OATS (Jai)
Pulses
1. RED KIDNEY (Rajmah)
2. SOYA BEANS
3. BENGAL GRAM (Choley)
Nuts
1. ALMOND (Badam)
2. COCONUT (Nariyal)
Milk
1. CHEESE (Paneer)
2. CURD (Dahi)
Sugars
Honey
Fats and Oils
Tea
Coffee
Food Allergy
Fibre and Health
Methods of Cooking
Nature’s Prescription for Common Ailments
Foods to Stay Young
Healthy Recipes
INTRODUCTION
A significant percentage of people have preventable disorders, many of which are caused by routine violations of good health and nutritional habits. Even borderline deficiencies can lead to different types of illnesses.
Insufficient or inaccurate knowledge, inability to obtain nutritious foodstuffs and supplements, and/or indifferent attitude towards self-care are the most common underlying reasons behind poor eating habits and resulting sickness. For example, all substances consumed in excess are toxic to the body. Consuming the same foods day after day, saturate the body and intoxicate it. Ultimately, rather than nourishing these foods repeatedly cause the body to react negatively. Even today most people believe that diet is only important in relation to weight loss and bodybuilding. Whereas, the diet is an important factor in overall health and well-being.
The right foods do have the power to heal just as the wrong foods can cause ill health. In India, Ayurveda has been around for many centuries. People not knowing Ayurveda have also been using indigenous herbs/ plants as household remedies since times immemorial, especially in villages and small towns, where access to medical facilities is not easy. Not only in India, herbs and plant food therapy has been successful through the ages all over the world. Why? Because the plants have certain properties that cure the disease and restore the natural balance in the body.
The drug industry has isolated the key components from the plants to use in the various therapies. For example, the most powerful drug used in cancer chemotherapy was isolated from the plant Madagascar Periwinkle. It is effective against breast cancer, but its side effects may be debilitating. Nature intended all the parts of the plant to work together, as buffers and regulators, minimizing side effects and aiding assimilation.
This book is an attempt to make available nature’s pharmacopoeia to the readers, as it is essential to know which plant/herb has therapeutic applications in which disorder/disease.
VEGETABLES
P eople have this misconception that a nutritious diet necessarily involves the use of expensive food articles. They forget that nature also provides us with food articles that are nutritious and can be obtained at a relatively low cost. Unfortunately, there exist some hurdles in the way of use of the vegetables. Often people are influenced by the traditional food taboos and beliefs that have no scientific basis. This is further complicated by the fact that people are carried away by the status value attached to a food unmindful of its nutritive value. For instance, it is a common belief that green leafy vegetables are poor man’s food and that it is not prestigious to consume them. It is true that the leaves are inexpensive, however, this does not make them in any way inferior in their nutritive value.
Now let us see these vegetables with a different eye- the eye of a nutritionist. After all, what do these vegetables provide? All vegetables have one thing in common; they provide little energy and more of vitamins and mineral than any other food item.
Green leafy vegetables in general are rich in iron, calcium, vitamins A and C. Iron is required for the formation of haemoglobin (the red factor) in the blood, and vitamin C enhances the absorption of iron by our body system. They are also good for the eyes because of their good vitamin A content.
All the red and yellow vegetables like tomatoes and pumpkin are rich in vitamin A. Other vegetables like brinjal, bitter gourds are rich in B group vitamins. Other than vitamins, the vegetables also have good amounts of minerals like iron, potassium and calcium and of course fibre.
Vegetables are useful in weight reducing diets, as they provide bulk and give a feeling of satiety but provide few calories. The bulk and water content of vegetables also helps in the treatment of constipation.
There is a misconception that vegetables produce diarrhoea, especially in small children. This is a wrong notion. The fact is that the vegetables, especially the leafy contain large amounts of dirt and germs, which if not cleaned, will certainly produce diarrhoea. So they should be carefully washed before using.
In order to get the best out of the vegetables, they should be preferably used fresh and washed thoroughly before they are cut. The vessel in which they are cooked should be covered with a lid to prevent the loss of vitamin C. Frying and drying in the sun results in some carotene (vitamin A) loss, but do not be disheartened, other important nutrients like iron remain safe.
Vegetables should be consumed daily in diet in some form or the other - as vegetable dishes, cooked with dal or as salad. Other than maintaining good health, the vegetables also have curative powers, a fact which has been proved many times in many ailments including cancer.
AMARANTH (Chaulai)
Amaranth is the most common leafy vegetable grown during the summer in In