Nuts and seeds are the most important and potent of all foods. Nuts are also seeds from which trees grow if they remain in the ground until they germinate. Seeds have always been considered as the symbol of resurrection. It contains the embryo, the reproductive power which is of vital importance for the lives of human beings and their health. Dead, dry, hard and tough-it appears quite lifeless. But given moisture and soil, it will sprout again and will produce not one but many more seeds or nuts.
Nuts include a number of fruits, containing one or more kernels within a hard shell of woody fibre. There are a variety of nuts. The most popular among them are almond, cashew nut, coconut, groundnut, pistachio and walnut. All the available varieties contain a concentrated food of high nutritional value.
Food Value of Nuts and Seeds
Seeds contain all the important nutrients needed for human growth. They are excellent sources of protein and the essential unsaturated fatty acids which are necessary for health. They are also one of the best natural sources of lecithin, most of the B-complex vitamins and vitamin E, which are perhaps the most important elements for the preservation of health and prevention of premature ageing. Besides, they are rich sources of minerals and supply the necessary bulk in the diet.
Similarly, genuine nuts ale high in protein, fat and carbohydrate foods. They are rich in many minerals such as potassium, the healer, sodium, the preserver of youth, calcium and phosphorus which are essential for strong bones and teeth and sulphur which purifies and activates the body. Raw nuts are generously supplied with B vitamins, which are valuable for the brain and nervous system as well as vitamin F needed for around development. Some of them also contain Vitamin A and C. The general composition is roughly formed by protein 10 to 25 per cent, fat 40 to 60 per cent, carbohydrate 10 to 20 per cent, cellulose three to five per cent and minerals nearly two per cent per 100 grams.
Natural Benefits and Curative Properties of nuts and seeds
Seeds contain pacifarins, an antibiotic resistance factor, which increases man’s natural resistance to disease. They also contain auxones, natural substances which help produce vitamins in the body and play an important role in the rejuvenation of cells, thereby preventing premature ageing. Sprouted seeds are excellent live nourishment. They are valuable sources of protein, vitamins, and complex carbohydrates. Germinated seeds enormously increase their nutritional value. All seeds should ideally be eaten raw but those, which can be sprouted, should be consumed in that form to derive maximum nutrition.
However, nuts should be used in their natural raw state. Raw nuts are among the foods highest in fat. But the fat of nuts is completely natural and unprocessed which is best for the body. It is especially rich in linoleic acid and is least damaging to heart and arteries.
Nuts often produce oil half their weight. The high energy value of the nuts is mainly due to their oil content. They render approximately 600 calories per 100 grams compared to 348 for wheat, 346 for lentils, and 283 for dates of equal weight. The nut oil is used for cooking all over the world. Pure nut oils are often used in medicine.
Raw nuts are safe food as their hard shell offers an effective barrier against bacteria. They can be preserved with all their nutritional value intact for long periods in their natural unshelled state. Being extremely low in water content, nuts have excellent storage qualities. They can be kept fresh for many years in sealed containers provided they are held in a cool dry place.
An excellent way of using nuts is to take in the form of butter. The nut butter is easily digested. It can be prepared at home by removing the skin of the nuts and then grinding them into fine paste. It should, however, be ensured that unheated and unsalted nut butters are used. They can be put on fruits for added protein, in dressings and added to soups at the end of cooking or used in vegetables. Nut butters are especially beneficial for older persons who do not like meat and cannot eat it because of lack of teeth or dentures that are painful. Their B vitamins, minerals and proteins act in the digestive tract and improve the appetite.
The most easily digested form of nut is, however, nut milk drinks. They make rich non-acid-forming drinks, full of nourishment. Blanched nuts may be soaked in water for few hours. This softens the structure of the nut kernel. Then 90 gm. of soaked nuts may be put in 150 ml. of water and kept for two or three minutes in a liquefier. They may be flavored with honey or any kind of fruit concentrate. The fluid resembles dairy milk in composition and appearance. It is so easily digested that it may be used in baby feeding with advantage. Almond milk especially makes a very alkaline drink, high in protein and easy to assimilate and absorb.
The nut milk can be used in various ways. It can be used as sherbet by adding sugar and lime juice. The milk may be curdled like the dairy milk with the addition of a little curd.
‘Vegetables’ are important protective food and highly beneficial for the maintenance of health and prevention of disease. They contain valuable food ingredients which can be successfully utilized to build up and repair the body.
Food Value of vegetables
Vegetables are valuable in maintaining alkaline reserve in the body. They are valued mainly for their high vitamin and mineral contents. Vitamins A, Band C are contained in vegetables in fair amounts. Faulty cooking and prolonged careless storage can, however, destroy these valuable elements.
There are different kinds of vegetables. They may be edible roots, stems, leaves, fruits and seeds. Each group contributes to diet in its own way Fleshy roots are high in energy value and good sources of vitamin B group. Seeds are relatively high in carbohydrates and proteins. Leaves, steam and fruits are excellent sources of minerals, vitamins, water and roughage.
It is not the green vegetables only that are useful. Farinaceous vegetables consisting of starchy roots such as potatoes, sweet potatoes, the tubers and legumes are also valuable. They are excellent sources of carbohydrates and provide energy to the body.
Natural Benefits of Vegetables
To derive maximum benefits of their nutrients, vegetables should be consumed fresh as far as possible. Most vegetables are best consumed in their natural raw state in the form of salads. An important consideration in making salads is that the vegetables should be fresh, crisp and completely dry. If vegetables have to be cooked, it should be ensured that their nutritive value is preserved to the maximum extent possible The following hints will be useful in achieving this:
The vegetables, after thorough wash, should be cut into as large pieces as possible.
The cut pieces should be added to water which has been brought to boiling point and to which salt has been added. This is necessary to avoid loss of B-complex vitamins and vitamin C.
Only bare minimum water necessary to cover vegetables should be used. Spinach and other tender greens need no water.
Vegetables should not be exposed to atmospheric air They should be covered tightly while cooking.
They should be cooked for as short a time as possible. They should be cooked till they are just soft to the touch for easy mastication.
They should be served hot.
To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their own juices on a slow fire and the water or cooking liquid should not be drained off. If the vegetables are boiled hard and for long time in a large quantity of water, they would lose their nutritive and medicinal values.
No vegetable should be peeled unless it is so old that the peeling is tough and unpalatable. In most root vegetables, the largest amount of minerals, directly under the skin and these are lost if vegetables are peeled. Soaking of vegetables should also be avoided if taste and nutritive value are to be preserved.
Finally, vegetables should not be cooked in aluminum utensils. Aluminum is a so metal and is acted upon by both food acids and alkalis. There is scientific evidence to show that tiny particles of aluminum from foods cooked in such utensils enter the stomach and that the powerful astringent properties of aluminum injure the sensitive lining of the stomach, leading to gastric irritation, digestive and intestinal ailments.
An intake of about 280 grams of vegetables per day per person is considered essential for maintenance of good health. Of this, leafy vegetables should constitute 40 per cent, roots and tubers 30 per cent and the other vegetables like brinjals, ladies fingers the remaining 30 per cent
Vitamins
Many vegetables contain a substance known as carotene which is converted into vitamin A in the body. Vitamin A is essential for normal growth and vitality, for good eye sight and healthy skin and for protection against diseases, especially of the respiratory tract. A deficiency of this vitamin can lead to eye infection, poor vision, night blindness, frequent colds, lack of appetite and skin disorders. Generally, deep green yellow and orange colored vegetables such as green leafy vegetables, carrots, papaya tomatoes and yellow pumpkin are rich sources of carotene.
Several leafy vegetables like fenugreek leaves, turnip greens and beet green contain riboflavin, a member of the vitamin B-complex This vitamin is essential for growth and general health, of eyes, skin, nails and hair. A deficiency can lead to cracking of the angles of the mouth, premature wrinkles and eczema.
Vitamin C is contained in good amounts in several vegetables such as Indian gooseberry, bitter gourd, tomatoes and leafy vegetables like spinach, cabbage and drumstick leaves. Generally, fresh vegetables are better sources of vitamin C than dried, stale or withered ones. Vitamin C is essential for normal growth and maintenance of body tissues, especially those of the joints, bones, teeth and gums and for protection against infection. A deficiency of this vitamin can lead to scurvy, tooth decay, bleeding gums, anemia and premature ageing.
Minerals
The highly soluble minerals like calcium, phosphorus, iron, magnesium, copper, and potassium contained in the vegetables maintain the acid base balance of the hydrogen concentration of the body tissues. They help the complete absorption of vitamins, proteins, fats and carbohydrates of the food. They also help the body to eliminate excess of liquid and salt. The diuretic action of vegetables like potato, beans, spinach, radish, turnip and brinjal are specially important in cases of oedema or swellings, kidney and heart conditions.
Two important minerals, calcium and iron, found in vegetables are specially useful. Calcium is essential for strong bones and teeth. Iron is needed for blood formation. It is an essential constituent of hemoglobin, which helps to carry oxygen to the cells in the various parts of the body. Calcium and iron can be obtained in plenty from leafy vegetables like spinach and fenugreek leaves. Carrot, bitter gourd, onions and tomatoes are also fair sources of iron.
Vegetable juices
The juices extracted from fresh raw vegetables are highly beneficial as they furnish all the cells and tissues of the body with the elements and the nutritional enzymes which they need. It is true that the body can derive these elements from whole vegetables. But the fresh juices can provide them in the manner in which they can be most easily digested and assimilated. A vitamin and mineral deficiency can thus be made much more quickly by drinking fresh juices than by eating raw vegetables.
Practically all vegetables make good juices, but some bitter than others. Vegetable juices may be divided into three main types. These are (i) Juices from vegetable fruits, that is, tomatoes and cucumber (ii) Juices from green leafy vegetables such as cabbage, celery, lettuce, spinach and parsley and (iii) Juices from root vegetables like beetroot, carrot, onion, potato and radish
In most cases it is desirable to use juice individually and in no case more than three juices should be included in anyone mixture. The broad rules applicable to combination of vegetable juices are that juices from vegetable fruits may be combined with those of the green leafy vegetables but not juices of root vegetables. Juices of green leafy vegetables may be combined with those of the root vegetables.
Vegetable juices soothe jaded nerves and gently carry away toxic matter and accumulated waste products. They are best taken at least half an hour or more after meals. They should not be taken before meals or near the same time as fruit juices. Many common ailments respond favorably to raw vegetable juices.
Curative Value of vegetables
Vegetables contain various medicinal and therapeutic agents. There are a large array of laxatives, sedatives and soporifics or sleep inducing in the vegetable kingdom. Vegetables like. onion, radish and celery exercise a tonic effect and are excellent for the nerves.
Certain vegetables are highly beneficial in the treatment of various diseases. Carrots are good for the blood. White crisp juicy stalks of celery serve a much better medicine in case of rheumatism or nervous dyspepsia than any nerviness that relieves nerve disorder. A dish of spinach or dandelion will be beneficial in the treatment of kidney troubles. Lettuce can be used as a food remedy for insomnia. Onion can be used with advantage in the treatment of cough, cold, influenza, constipation, scurvy and hydrophobia. The leaves of fenugreek are highly valuable in the treatment of indigestion, flatulence and sluggish liver. Garlic can be beneficially used in heart diseases, hypertension, hypoglycemia, diabetes and even in fatal form of meningitis It has been effectively used in lowering blood cholesterol and preventing blood clotting.
Gastro-Intestinal Disorders
Fibres in vegetables act as the mechanical intestinal expanders draw more water.and proteins in them and help easy expulsion of the waste in the form of stool. They prevent habitual constipation and keep the entire intestinal tract free from harmful germs. Fibres in the form of cellulose help the elimination of cholesterol Beet root, cabbage, carrots, cucumbers, green peas and beans are specially valuable in this. They are useful in case of arteriosclerosis, high blood pressure and constipation. But when there is inflammation in this intestines, vegetables having less cellulose content such as tomatoes, lettuce, potatoes and vegetable juices should be taken.
Pectin found in vegetables such as brinjal, radish, pumpkin and beet root absorb water, kill certain bacteria and toxins and eliminate them from the body. Garlic, onion, radish and mint contain pectin as well as antimicrobic qualities.
Blood Disorder
Vegetables also supply trace elements which are necessary for the human organism. Iodine, for instance, is essential for thyroid hormone which regulates much physical and mental activities, cobalt for increasing the number of blood corpuscles, and zinc for proper growth.
Hiatus hernia is the Lon Chaney of internal distresses: it’s the condition of 1000 faces – all of them scarier than the real one. On any given day, a stiff, frightening chest pain could send you to the hospital labelled as a possible heart attack victim. (And that’s what you might be, so don’t take any chances.) But if what you really have is a suddenly apparent, kicking and screaming hiatus hernia, your doctors, at first glance, might think you are having either a coronary, biliary colic, pancreatitis, a gastric or duodenal ulcer, a disorder of the oesophagus (gullet), a digestive malfunction, angina or anyone of many other good but wrong guesses..
It’s really a sheep in wolfs clothing, though, and hardly a rare, exotic disease. Estimates as to the number of people who have hiatus hernias go as high as 18 per cent, and most don’t even know they have them. It’s a sneaky – and, usually, asymptomatic – little digestive-tract devil. And, more often than not, it is nothing much to worry about, despite the pain.
What is hiatus hernia?
A normal oesophagus, in its long, narrow descent from the mouth to the stomach, must pass through a taut sheet of muscle: the diaphragm, which may be thought of as both the floor of the chest and the ceiling of the abdominal cavity. To get to the ‘stomach, the oesophagus pokes through a teardrop-shaped opening in the diaphragm called the hiatus. It’s at this point that the oesophagus and stomach join, and where a valve system (the lower oesophageal sphincter) keeps deposited food (and the acid working to digest it) from backing up into the oesophagus.
In a hiatus hernia, the upper part. of the stomach has slid up past the diaphragmatic hiatus (weakened, perhaps, by age) and into the chest. From 75 to 95 per cent of hiatus hernias are of this ‘sliding’ type. These come and go, sliding back and forth, depending on body position and other factors. In another kind, the ‘rolling’, or para-oesophageal, hernia, the oesophagus – stomach junction stays in its normal location (as opposed to the action of- the ‘sliding’ type), but a portion of the large lower curved section of the stomach rides up through the hiatus and rolls forward in the chest cavity. These ‘rolling’ hernias can be big problems and may require surgery, but they’re relatively rare.
A hiatus hernia, in and of itself, is not a painful condition. Whereas, for example a broken artn. results in pain, a hiatus hernia results for the most part in nothing except an anatomical deviation. The major difficulty associated with ‘sliding’ hiatal hernias is gastro-oesophageal reflux, which is a backwash of stomach juices and which, in the case of hiatus hernias, is probably caused by the stomach’s unnaturally altered position. Reflux happens when the oesophageal sphincter is weak and allows acidic gastric fluids to travel in the wrong direction.
It’s important to know that reflux can happen in somebody who doesn’t have a hiatus hernia. Just because you have heartburn doesn’t mean you have the condition and, conversely, just because you have a hiatus hernia doesn’t mean you’re bound to have heartburn, chest pains, acid backup into the throat or other reflux-associated discomforts. But, then again, you might. A visit to your doctor ought to let you know what your inner story is.
How do hiatus hernias get that way? Nobody’s sure, and it probably varies from case to case. It could be the result of a congenital problem, or a side effect of being pregnant or having given birth, or an offshoot of over-eating or obesity. Any undue increase in abdominal pressure can do the deed. Some researchers believe that straining during defecation can cause the stomach to be pushed up through a weakened hiatus.
The usual treatments and advice have little to do, actually, with fixing the hernia itself but rather address the issue of keeping the reflux in check. Some of these bits of wisdom are :-
Lose weight.
Avoid bending or stooping.
Don’t wear tight belts or girdles.
Avoid alcoholic beverages (and cola drinks, too).
Don’t smoke (it helps produce stomach acid, which is just what you don’t need more of).
As with peptic ulcers, eat several little meals every day, rather than a couple of large ones.
Wait at least 21/2 to 3 hours after a meal before lying down.
Sleep with your head elevated 8 to 10 inches.
Avoid drinking coffee and eating chocolate (they weaken the oesophageal sphincter), and avoid acidic foods, such as oranges, grapefruit and tomatoes.
Be wary of garlic, onion and peppermint, too.
Avoid taking oestrogen drugs – they aggravate heartburn (among other things).
Studies have shown a link between hiatus hernia and gallstones – where you find one, chances are pretty good that you’ll find the other – and suggest that lack of fibre in the diet is to blame for both. Lowering animal-fat consumption and increasing fibre, especially in the form of bran, prevents gallstones. At the same time, a high-fibre diet increases the size of stools and eliminates the straining that can cause hiatus hernia. Wrote British researcher Denis P. Burkitt, ‘The hypothesis that fibre-depleted die.ts are a major factor in the causation of hiatus hernia is consistent with all that is known of the disease’ (American Journal of Clinical Nutrition, March 1981).
The most serious physical effects related to hiatus hernia have to do with damage to the oesophagus. The acidic stomach juices wash back into it and normally cause only inflammation and irritation (and, one researcher suggests. asthma attacks). Continued reflux, however, can cause ulceration, scarring and, ultimately, blockage of the oesophagus, requiring surgery. And matters get worse if you use aspirin. The aspirin ‘may become trapped for extended periods in the oesophagi of patients with oesophageal hiatus hernia,’ wrote Dr Vernon M. Smith; this trapping action allows the aspirin to ‘injure alkaline mucosa by direct contact.
By cutting out acidic foods – especially citrus fruits and fruit juices – in order to avoid complications, some reflux hiatus hernia sufferers have come down with vitamin C deficiencies bordering on scurvy. For these people, vitamin C supplements are probably just what the nutritionist ordered.
Many doctors will cavalierly prescribe frequent antacid use to patients with hiatus hernia related heartburn problems. The antacids will cover up the hurt – but long term consumption of antacids containing aluminum compounds could leach your body of calcium, resulting in the thinning of your bones and bone pain.
Only the most severe cases warrant surgery. If there is a potential of the herniated stomach pinching off the oesphagus, bleeding, or danger of lung or heart damage, then an operation is necessary. But only about 5 per cent or less of hiatus hernia patients require anything other than good medical advice and a change in habits. Besides its general uselessness, unwarranted hiatus hernia surgery also can be risky, and may itself produce new symptoms far worse than any associated with the original discomfort. It’s best to get a second opinion.
Physical activity and a well balanced diet are two secrets to good health. It’s been proven that dieting alone produces a yo-yo cycle with rapid gains and losses. Although dieting alone can help you reach your goal sooner, most dieters gain the weight back when they resume their old eating habits. By gradually modifying your eating habits and adding a regular exercise program, you can achieve permanent weight loss without slipping back into old habits.
Until recently a low-fat or low-calorie diet was considered a cure to obesity. However, that didn’t prove to be successful since it increased the appetite. In contrast, a low-carb diet is more practical and effective. In a low-carb diet you can consume fats and oils but have to cut down on carbohydrates. This way your appetite remains under control because fatty foods are very satisfying. Moreover, eating a high level of fat actually causes you to lose weight faster than if you were fasting. However, you must take only good fats like olive oil and flax seed oil, and avoid consumption of trans-fats.
A low-carb diet is primarily a high fat diet and an adequate protein diet. It should be accompanied with adequate physical activity, which does not necessarily mean tiring yourself with workouts your body cannot take for long. On the contrary, simple physical activity is sufficient, especially if you are leading a sedentary lifestyle. Even fifteen minutes of exercise a day can make a big difference in how you look and feel. Once you begin to see the changes taking place in your body, you will find enough motivation to do more.
Before starting a weight loss exercise program, you should first consult with your doctor to assess your cardiovascular health to insure that your body can take the strain of exercise. Let the doctor decide how much you should do and how much is too much.
If you are considering starting an excise program for the first time, you might want to think about joining a gym or hiring a personal trainer. Free classes of aerobics and stair-stepping are usually offered to their members. Some gyms also offer yoga and kickboxing.
When dieting and exercising, it is important to focus on being healthy and not the weight loss. Since muscle weighs more than fat, many people gain a little weight at first. This gain is actually increased muscle size. The more muscle you have the more calories and fat you’ll burn. This means that even if you choose not to diet, you’ll still be able to loose weight! Eating a well balance nutritional meal is important to sustain you throughout your day and your daily workout sessions.
In 1838, a Dutch chemist, G.J. Mulder, described a certain organic material as “unquestionably the most important of all known substances in the organic kingdom. Without it, no life appears possible on our planet. Through its means the chief phenomena of life are produced.” This complex nitrogen bearing substance was called protein from the Greek word meaning “take the first place.” Protein is now a. group name signifying the principal nitrogenous constituents of the protoplasm of all plant and animal tissues.
Proteins are extremely complex organic compounds of the elements carbon, hydrogen, oxygen, nitrogen and, with some exceptions, sulphur. Most proteins also contain phosphorus, and some specialized proteins contain iron, iodine, copper and other inorganic elements. The presence of nitrogen distinguishes proteins from carbohydrates and fats.
Proteins are thus vital substances, which form important constituents of muscles, tissues and the blood. Proteins supply the building material for the body and make good the wear and tear of tissues. Several substances concerned with vital life processes such as enzymes which help in the digestion of food, are chiefly protein in nature.
There are several varieties of protein. Each type contains a specific number of “building blocks” known as amino acids. Before they can be absorbed by the body, all proteins must first be broken down into amino acids. When food stuffs are Ingested, the nutrients and amino acids do not immediately diffuse into all the different tissues. There are a series of biochemical reactions in the digestive tract which collect these proteins, break them down and then utilize them as needed. Any interference with the normal digestive process causes incomplete protein digestion resulting in gas, bloating, etc.
There are about 22 amino acids needed for the normal functioning of the body. The body can manufacture many amino acids if it has an adequate nitrogen source, but it cannot produce certalh others-in sufficient amounts to meet its needs. The amino acids that the body cannot synthesis in adequate amounts are called essential or indispensable because they must be supplied by the diet in proper proportions and amounts to meet the requirements for maintenance and growth of tissue. Non essential or dispensable amino acids are those that the body can synthesise in sufficient amounts to meet its needs if the total amount of nitrogen supplied by protein is adequate. The essential and non essential amino acids are listed in table A
Classification of amino acids with respect to their essentiality essential
Essential amino acids
Non Essential amino acids
Histidine*
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
Arginine
Asparagine
Aspartic acid
Cysteine
Cystine
Glutamic acid
Glutamine
Glycine
Hydroxyproline
Proline
Serine
Tyrosine
* Histidine is required for infants but its essentiality for adults has not been clearly established.
It will be seen from this statement that nine amino acids are essential for maintenance of nitrogen equilibrium in human bodies. The estimated requirements of essential amino acids for infants, children and adults are given in table B. Men in the older age group appear to differ in their requirements. Studies seem to suggest an increased need for methionine. and lysine for them. Infants and children have proportionally greater demands for essential amino acids than adults. In addition, infants require histidine as ah essential amino acid.
Estimated amino acid requirements of man*
Requirement (mg/kg. of body weight/day)
Table B
Amino Acid
Infants (3-6 months)
Child (10-12yrs)
Adult
Amino acid pattern for high quality proteins, mg/g. of proteins **
Histidine
33
?
?
17
Isoleucine
80
28
12
42
Leucine
128
42
16
70
Lysine
97
44
12
51
Total sulphur containing amino acids
45
22
10
26
Total aromatic amino acids
132
22
16
73
Threonine
63
28
8
35
Tryptophan
19
4
3
11
Valine
89
25
14
48
* From Food and Nutrition Board. National Research Council: Improvement of Protein Nutriture. Washington. D.C.. National Academy of Sciences. 1973 ** 2 g. per kg. of body weight per day of protein of the quality listed in column 5 would meet the amino acid needs of the infant.
Factors in addition to the age, sex and physiological condition of an individual influence the requirements for specific amino acids. If total protein intake is low, small surpluses of certain amino acids can increase the need for others.
The non essential amino acids in protein also affect the quality of the protein. For example, the amount of the sulphur containing essential amino acid methionine required may be somewhat reduced if cystine, a sulphur containing non essential amino acid, is supplied in the diet. Likewise, the presence in the diet of tyrosine, a non essential amino acid similar in structure to phenylalanine, may reduce the requirement for phenylalanine.
Much research has been done on amino acids in recent times and this has paved the way for dramatic treatments and cure of different problems by their judicious use. They are now dubbed as “the nutrients of the 80’s” and “medical foods”.
The various functions of the essential and frequently investigated non-essential amino acids, their deficiency symptoms and their therapeutic uses are discussed below:
Tryptophan
Of all the essential amino acids, tryptophan is the one that is most investigated by nutrition researchers. It is essential to blood clotting, digestive juices and the optic system. It induces sleep and Quietens the nervous system. It wards off signs of premature old age – cataracts of the eyes, baldness, deterioration of sex glands and malformation of teeth enamel. It is also necessary to the female reproductive organs and for proper utilization of vitamin A by the body. Major sources of this amino acid are seeds, nuts and most vegetables. Lack of tryptophan causes symptoms similar to those of vitamin A deficiency.
A number of scientists feel that it can be used as a safe and effective food remedy for insomnia and pain. Under experimental conditions, tryptophan in doses of one gram or more has been shown to be most effective for persons who suffer from mild insomnia and for those who take a long time to fall asleep. Tryptophan may also be a natural painkiller. Researches at Temple University in Philadelphia have indicated that it worked without causing the side effects associated with other anesthesia or analgesics.
Tryptophan as a food medicine should be taken between meals with a low-protein food such as fruit juice or bread. One to three grams a day seems to be the range favored by most researchers.
Methionine
This is a vital sulphur bearing compound which helps dissolve cholesterol and assimilates fat. It is required by hemoglobin, the pancreas, the lymph and the spleen. It is necessary to maintain normal body weight and also helps maintain the proper nitrogen balance in the body. Rich sources of methionine are Brazil nut, hazel nut, and other nuts. It is also found in Brussel sprouts, cabbage, cauliflower, pineapples and apples. Its deficiency can lead to chronic rheumatic fever in children, hardening of the liver (cirrhosis) and nephritis of the kidneys. Studies show that methionine and choline prevent tumours and proliferation.
Lysine
Lysine inhibits viruses. Its use along with vitamin C, zinc and vitamin A helps eliminate virus infections. Vitamin C protects this amino acid while in the body so that lysine plus vitamin C has a much stronger anti-virus effect than if either is used separately. Lysine also influences the female reproductive cycle. Lack of adequate lysine in the diet. may cause headaches, dizziness, nausea and incipient anemia. The main sources of this amino acid are most kinds of nuts, seeds, vegetables and sub acid fruits. Lysine upsets in the body have also been associated with pneumonia, nephrosis and acidosis as well as malnutrition and rickets in children.
It is considered a natural remedy for cold, sores, shingles and genital herpes. In a study published in 1983, a group of researchers polled over 1,500 people whose daily intake of lysine was over 900 mg. 88 per cent said that lysine seemed to reduce the severity of their attacks of herpes virus and accelerated the healing time. These results have, however, been disputed by some scientists.
Valine
Valine is an essential body growth factor, particularly for mammary glands and ovaries. Valine is directly linked with the nervous system. It is essential for the prevention of nervous and digestive disorders. Major sources are almonds, apples and most vegetables. Lack of this amino acid makes a person sensitive to touch and sound.
Isoleucine
This amino acid is essential for maintaining the nitrogen balance vital to all body functions. It also regulates metabolism of the thymus, spleen and pituitary glands. Rich sources are sunflower seeds, all nuts, except cashew nuts, avocado and olives.
Leucine
It is the complement of isoleucine, with a similar chemical, composition although in different arrangement. Its functions and sources are also similar.
Phenylalanine
This is essential to the production of hormone adrenaline; to the production of the thyroid secretion and the hair and skin pigment, melanin. It is effective in weight control because of its effect on the thyroid. Its use before meals suppresses the appetite substantially. Patients taking half a teaspoon of the powder 30 minutes before each meal, lose from a quarter to half a pound a day. It is also essential for the efficient functioning of kidneys and ,bladder. Major sources are nuts, seeds, carrots, parsley and tomatoes. An important recently discussed therapeutic use of phenylalanine is its ability to overcome most conditions of lethargy through stimulation of adrenaline.
Threonine
This amino acid is found in various types of milk and is a major constituent in cow’s milk. Other sources are nuts, seeds, carrots and green vegetables. Without threonine, a child’s development will be incomplete and there will be malfunctioning of the brain. This amino acid has a powerful anti-convulsive effect
Histidine
This helps tissue growth and repair. It is active in producing normal blood supply. It is also vital to the formation of glycogen in the liver. It is found in root vegetables and all green vegetables. Studies indicate that the free form of histidine in the blood is low in cases of rheumatoid arthritis and if taken orally, may possibly depress the symptoms of this ailment. Oral histidine has, however, a tendency to stimulate hydrochloric acid secretion in the stomach and persons who are susceptible to an overabundance of acid and also those who have ulcers should avoid taking pure histidine. Orthopaedic and joint pains are caused by a lack of histidine.
Arginine
This is called the “fatherhood” amino acid as it comprises 80 per cent of all male reproductive cells. It is essential for normal growth. Serious lack of this amino acid reduces the sex instinct causing impotence. It is found in most vegetables, especially, green and root vegetables.
Cystine
It provides resistance by building up white cell activity. It is an indispensable amino acid. It is one of the mainstays of health as it is essential for the proper formation of skin and helps one recover from surgery. It promotes the formation of carolene which helps hair growth. It is used in the treatment of skin diseases, for low white blood-cell counts and for some cases of anemia.
Tyrosine
This can be called an anti-stress amino acid. Dr. Richard Wurtman who recently conducted experiments on the use of this amino acid says: “Supplemented tyrosine may be useful therapeuticallY in persons exposed chronically to stress.”
Tyrosine is also beneficial for depression, nervousness, irritability and despondency. Research has established this amino acid to be effective in the management and control of depression in conjunction with glutamine, tryptophan, niacin and vitamin B6. It is also helpful in the treatment of allergies and high blood pressure.
Although individual need may vary, Dr. Wurtman considers 100 mg. per kilogram of body weight per day an optional dose. This works out to about 5.4 grams of tyrosine a day for a person weighing 120 pounds. The supplement may be divided into three separate doses each day. When tyrosine is taken, a supplement of valine, another essential amino acid should not be taken as valine may block tyrosine’s entry to the brain.
Glutamine
This little known non-essential amino acid is known as sobriety nutrient. It is considered beneficial in the treatment of alcoholism. According to Roger J. Williams, a world-known nutritionist, glutamine reduces the usually irresistible craving for alcohol that recovering drinkers almost inevitably encounter.
Cysteine
There is some evidence that cysteine (not to be confused with cystine) has certain therapeutic value as a nutritional supplement. Dr. H. Ghadimi, chairman of the nutrition committee at Nassau country, (New York) medical centre uses cysteine supplements to treat his patients suffering from obesity. He considers that there is link between obesity and over-production of insulin and that cysteine supplements taken along with vitamin C at the end of meals somehow neutralizes some of the excess insulin, which is responsible for fat production. He regards this amino acid as ‘anti-cancer and anti-ageing’ and claims that like vitamin C, cysteine protects the body from damage by oxidants.
When one or more of the essential amino acids are left out of the diet, symptoms similar to those of vitamin deficiencies may be experienced such as low blood pressure, anemia, poor muscle tone, slow healing of wounds, loss of weight, poor resistance to infections and bloodshot eyes. Children who do not get the required amounts of amino acids in their daily diet suffer from stunted growth and permanent damage to the glands. On the other hand, those getting the full quota of amino acids in their diet will be rewarded with vigor, vitality and long life. The best food proteins with all the essential amino acids are found in almonds, cheese and eggs.
Amino acids are being increasingly and successfully used in the treatment of several diseases such as stomach ulcers, burns, kidney diseases and liver diseases: It has also been observed that the diseases of old age can be largely prevented if elderly persons obtain the proper food supplements of amino acids, vitamins and minerals. Amino acids are needed at every stage from infancy to old age – to repair worn out tissues,and to create new ones.
AIDS is an immune system disorder in which the body’s ability to defend itself is greatly diminished. When human immunodeficiency virus (HIV, the virus that cause AIDS) invades key white blood (immune) cells called T lymphocytes and multiplies, it causes a breakdown in the body’s immune system, eventually leading to overwhelming infection or cancer and, ultimately death. Most deaths among people with AIDS are not caused by AIDS itself, but by one of the many infections or cancers to which the syndrome makes the body vulnerable. Essentially, AIDS is experienced as a series of various illnesses made possible by the initial HIV infection. It is a monumental modern medical plague.
The origin of HIV is unknown. The earliest documented case of AIDS appeared in 1981; however, researchers acknowledge that there may have been unidentified cases in the 1970s. Some investigators have wondered if HIV might be a genetically engineered virus gone awry. Whatever its Origin, HIV is a type of virus known as a retrovirus that is spread primarily through sexual or blood-to-blood contact, such as occurs with the sharing of needles by intravenous drug users. It can also be spread by blood transfusion (now rare) or the use of blood products such as clotting factors, if the blood used for these purposes is infected. Hemophiliacs, who require a specific coagulation factor from blood concentrates, have historically been especially vulnerable to HIV.
In the United States, as well as in many other parts of the world, blood is routinely screened for the presence of HIV antibodies, the warning sign of HIV infection. It is possible HIV-infected blood may occasionally pass through the careful screening processes. HIV antibodies may not appear in the blood for as much as three to six months after a person is infected, so their presence in blood taken from a person who contracted the virus recently may not be detectable. Blood products are now subjected to heat to destroy the virus, although some AIDS advocates raise concerns that this process may not be 100-percent effective. Still, according to the American Association of Blood Banks, only 1 in 676,000 recipients currently become infected by HIV through blood transfusions.
It is possible for dentists and medical workers who come into close contact with the bodily fluids of infected persons to become infected under certain conditions. This is why paramedics, emergency medical technicians, dentists and dental hygienists, hospital and clinic employees, emergency room personnel, and law enforcement officers wear rubber gloves to prevent contact with blood products or saliva. The practice of wearing gloves also protects patients.
Babies of mothers with HIV can contract the virus during pregnancy or birth, or through breastfeeding, although this is not inevitable. In fact, statistics indicate that most such babies do not contract the virus themselves. A Surgeon General’ s report on HIV and AIDS estimated about 25 percent of these babies do become infected, either before or during birth. Scientists do not know what factors influence whether or not a child will become infected but are working diligently to find the answers. It is known that the use of drug therapy during pregnancy plus bottle-feeding after birth may dramatically decrease the likelihood of motherto-baby transmission.
Many people who are infected with HIV are not even aware that they have it. While some people experience a mild flu like illness within two to four weeks of exposure to the virus, it generally takes at least two to five years before any symptoms of HIV infection appear. The length of time between an initial HIV infection and a positive diagnosis of AIDS has been estimated to be between two and ten years or more. The virus does not lie dormant during this time, however. Instead, it immediately attacks the immune system. The virus quickly begins producing a billion copies of itself each day, which in turn forces the human immune system to produce the same number of antibodies as an attempted defense against the introducers. Year after year, the body struggles to beat the virus until finally, its overworked immune system simply wears out and AIDS results.
In many cases, the first symptoms of HIV and AIDS are nonspecific and variable. One of the most common is a tongue coated with white bumps. This is oral thrush, or candidiasis. Candidiasis indicates a compromised immune system. Intestinal parasites are another common problem. Other possible symptoms include :
Additional symptoms that may be associated with HIV and/ or AIDS include speech impairment, memory loss, joint swelling, joint pain, bone pain or tenderness, a lump or lumps in the groin, blurred vision, genital sores, muscle atrophy, decreasing intellectual function, joint stiffness, unusual or strange behavior, anxiety, stress, tension, pruritus (generalized itching), sensitivity to light, decreased vision or blindness, blind spots in the field of vision, and chest pain.
No one should assume he or she is infected with HIV just because he or she has one or more of the above symptoms. These symptoms can be related to many illnesses, so being tested for HIV is the only way to be sure. This can be done by a doctor or with a home HIV testing kit. Simple to perform, this test requires a very small blood sample, obtained by pricking a fingertip. The sample is mailed to a laboratory, which analyzes it and offers a diagnosis by telephone in a matter of days.
Testing HIV-positive does not mean that one has AIDS. Rather, it means that one has been exposed to HIV, as demonstrated by the presence in the blood of antibodies to the virus. However, a confirmed positive HIV test result is often the earliest indication that the person may eventually develop AIDS. The medical criteria for a diagnosis of fullblown AIDS are quite specific, requiring the presence of one or more opportunistic infections or cancers known to be associated with HIV infection. According to the U.S. Centers for Disease Control and Prevention (CDC), these include:
Pneumoncystis carinii pneumonia.
Candidal esophagitis, esophagitis from herpes simplex or cytomegalo virus.
Cryptosporidiosis of the intestine for more than four weeks.
Primary lymphoma of the central nervous system.
Kaposi’s sarcoma.
Herpes simplex ulcers, extensive in location, lasting for more than one month.
Toxoplasmosis of the brain.
While this list is not all-inclusive, these are the more common AIDS-defining illnesses. Pneumocystis carinii pneumonia alone accounts for over 50 percent of initial AIDS-defining conditions.
Information on the risk factors for AIDS
Since the beginning of the epidemic in the 1980s, a number of health conditions and lifestyle factors have been identified that increase an individual’s risk of contracting HIV and developing AIDS. The more factors present, the greater the risk. They include the following: Overuse of certain drugs, especially antibiotics and steroids.
High-risk sexual activity.
Substance abuse, including the use of alcohol, cigarettes, cocaine, amyl nitrate, marijuana, and other recreational drugs, especially intravenous drug use.
Preexisting herpes infection, hepatitis, or mononucleosis.
Preexisting sexually transmitted disease, especially syphilis.
A diet high in processed foods, refined sugars, and fat.
Infection with yeast (Candida albicans) or parasites.
Home Remedies for AIDS
1. Aloe Vera
Aloe vera contains carrisyn, which appears to inhibit the growth and spread of HIV. Take 2 cups twice daily. Use a pure, food grade product. If diarrhea occurs reduce the dosage.
2. St. John’s Wort
St. John’s wort contains two substances, hypericin and pseuclohypericin, that inhibit retroviral infections and could be useful in the treatment of AIDS.
3. Magnolia Vine Berries
Magnolia vine berries increase oxygen absorption and boost the immune system. They coordinate the activities of the internal organs and help control the balance of the body’s physiological processes.
4. Hyperbaric Oxygen Therapy
Hyperbaric oxygen therapy is sometimes used, together with medications and other treatments, to help over come opportunistic infections associated with AIDS.
5. Ginkgo Biloba
Ginkgo biloba extract is good for the brain cells and circulation.
6. Fruits and Vegetables
Increase your intake of fresh fruits and vegetables. Eat a diet consisting of 75 percent raw foods, organically grown if possible (avoid foods that have been treated with pesticides and other sprays), plus lentils, beans, seeds, nuts, and whole grains, including brown rice and millet, and also nonacid-forming fruit such as bananas, all berries, peaches, apples, and melons. Raw foods are particularly important because cooking depletes foods of their vital enzymes.
7. Black Radish
Black radish, dandelion root, and silymarin (milk thistle extract) protect and aid in repairing the liver, and also cleanse the bloodstream. The liver is the organ of detoxification and must function optimally. Use these extracts as directed on the product labels.
8. Cat’s Claw
Cat’s claw enhances immune function, and has been shown to be helpful for people with AIDS and AIDS-related cancers. Cat’s Claw Defense Complex from Source Naturals is a combination of cat’s claw and other herbs, plus antioxidants such as beta-catotene, N-acetylcysteine, vitamin C, and zinc. Caution: Do not use cat’s claw during pregnancy.
Prevention tips for AIDS
Do not smoke, and stay away from those who do.
Avoid alcohol, noxious chemicals, and anything else that can damage the liver.
Always use a condom (latex, not sheepskin) and spennicide (spermicide kills HIV) for any sexual contact. If you use a lubricant with a latex condom, use only a water-based lubricant such as K- Y jelly. Do not use petroleum jelly (Vaseline), vegetable shortening (Crisco), hand lotion, or baby oil, as these substances can break down latex in a matter of minutes. Be aware, however, that even the proper use of a condom is not a guarantee against the transmission of HIV.
Food poisoning can be very dangerous for people with HIV or AIDS infection
Eat unripened papaya (including a few of the seeds), fresh pineapple, and Aspergillus oryzae (a type of fungus) frequently. These foods are good sources of proteolytic enzymes, which are crucial for proper digestion of foods and assimilation of nutrients. Without enzymes, the body cannot be supplied with the energy it needs for its activities. Enzymes can also be taken in supplement form. These help in digestion in the lower stomach and intestinal tract.
Educate yourself. HIV and AIDS are complicated conditions, and treatment options are constantly changing and expanding. In order to stay well, it is vital to be as informed as possible.
