Onion

ONION Allium sepa - Liliaceae - Persia

The onion has large bulbs, which give life to tufts of fleshy leaves and are of cylindrical  form. Flowers small and numerous, bloom in Summer.

Corns: -
Infusion - Boil 1 cup of vinegar with sliced ​​raw onion. Allow to warm, placing the infusion in a colander, squeezing the pulp Onion skirt so that all the juice has been pressed out. Employ the liquid compresses on the calluses.

DIURETIC: -
Infusion of Wine - A pint of good quality white wine, 250 gr of sliced ​​fresh onions, 80 g of honey. After 24 hours, filter the liquid and consume it before meals.

DYE:
Crush 100 gr Fresh onion, trying not to waste the juice, putting them in a bottle with 100 g of alcohol at 90 °. After about 24 hours, filter the liquid and store it in a glass with polished lid, a teaspoon before meals.

STOMACH (DIGESTION) - Dye - See diuretic.

HEMORRHOIDS: - Salve (1) - Cook a little Onion on Flax oil, let cool and squeeze the juice and pulp to blend well with the oil. The ointment thus obtained is applied over the hemorrhoids and serves to prevent inflammation.

Ointment (2) -
Into a pound a raw onion mix a piece of butter. Apply the pope over the affected region.

Chilblains:
Ointment - 1 Crush Fresh onion, to make out the juice, mix it with ½ teaspoon of Lanolin, rubbed with this ointment to the affected area.

BLEEDING NOSE: -
Cut one fresh onion into two halves  and suck the juice through nostrils.

GUT (INFECTIONS AND CONSTIPATION) - Dye - See diuretic

Decoction -
Cut 1 onion into slices, cook them in ½ liter of water sweetened with honey, filter the liquid and drink a cup in the morning and one at night.

BEES BITE:
To ease the pain caused by bee stings, rub the affected area with 1 sliced ​​onion.

COLD - COUGH: -
Infusion - Cook 1 sliced ​​onion in 1 cup of milk heavily sweetened with honey and drink hot before bedtime.

Syrup -
Cooking 1 kg of fresh onions. 300 g of honey, 750 g of sugar in 1 liter of water, and simmering for three hours, allow the compound to cool before filtering it through a sieve.

WORMS: -
Infusion - Into a bowl put ¼ liter of water and 1 large onion, cut into slices. Leave to infuse for an entire night, after passing the liquid through a strainer, crushing the onion to make out all the liquid. Drinking infusion fasting.

Infusion of Wine - see diuretic -

VETERINARY: - Chickens -
Administering to broilers 2 to 3 times a week, a raw onion, prevent infectious diseases.

See also:
http://curartenaturalment.blogspot.com.es/2013/04/ojo-con-las-cebollas.html
 

Chestnut of India

CHESTNUT OF INDIA - esculus hippocastanum - Hippocastináceas - Asia Minor

Ornamental tree, is covered with white flowers and sometimes red, that bloom in spikes, straight and very beautiful. The round fruit and bright resembles somewhat the edible Chestnut. Many substances are being extracted from the pulp.

STOMACH (DIGESTION DIFFICULT) -
tincture macerate for 5 days, 5 gr of leaves Chestnut India desiccated in 50 g of alcohol at 70 °. Filter the liquid and store it in glass with dropper. Dose: 10 drops.

RUSH: -
Decoction -
Cook for 10 minutes in 1 liter of water 30 gr root desiccated Chestnut India, filter the liquid and take during the day.

Medicinal Wine -
Put in 1 liter of white wine, 50 g husk Indian nut. Boil for ¼ hour and filter. Take 2 small glasses per day.

Chilblain: - Cream -
20 Cooking Chestnuts India in little water. Crush them, pulping the puree and keep it in a container for a few days. Pass the cream before bedtime in the affected region.

HEMORRHOIDS: -
Ointment - macerate for 5 days 3 gr of leaves of chestnut in India in 30 g of alcohol 70. Filter, and each weigh 20 grams of liquid add 60 g of lanolin. Mix all ingredients well and use the ointment to relieve the pain.

Varicose Veins:
put on an infusion for 24 hours, 70 gr of leaves Chestnut India in 1 liter of white wine of good quality. Filter the liquid, sweeten it and take one cup a day.

VETERINARY: -
Horses, Colic. To cure colic horses, administer the usual dosage, a few handfuls of pulp Chestnuts India, dried and reduced to powder.

Rabbits - A good food for rabbits consists of nuts from India, cooked and peeled added to the meal.

Cascara

Cascara Rhamnus purshiana - Ramnáceas - Pacific Coast

It is a shrub with tiny flowers and white. The bark of Cascara Sagrada is color-cinca course sumosa, odorless, and of very bitter taste.

 

LIVER, STOMACH - GUT: -
Infusion -
30 gr 200 gr bark in boiling water. After 20 minutes, filter and put the liquid in a bottle. Three to four tablespoons every evening, for 7 days.

DYE:
macerate 30 g of dried bark in 200 g of ethanol at 60 ° for 4 days, filter and save the liquid in a bottle with dropper cap. Use 15 drops as a stomach tonic and 25 drops as a laxative.

Cinnamon

Cinnamon Cinnamomum zeylanicum - Lauraceae - Island of Ceylon

 

Leaves stiff, leathery, oval beautiful green color, bright, furrowed with reddish veins. The leaves are small and light green.

ANEMIA: -
Elixir - In 1 liter of marsala best quality put in maceration for 5 days, 10 gr Cinnamon, 30 gr and 50 gr of Quina Cornflower. Filter the liquid and consume it in small cups before each meal.
WEAKNESS:
Elixir - In 1 liter of Marsala wine, macerate for 24 hours, 25 gr Cinnamon bark and 10 grams of fresh mint, filter the liquid and put it in a bottle and consume it in cups every time you feel weak or tired.

STOMACH (gastric atony): -
Tincture - macerate for 24 hours, 50 gr Cinnamon bark, crumbled in ¼ liter of alcohol at 60 °. Strain the liquid and place it in a bottle. Administer it in tablespoons before meals.

WINE DIGESTIVE:
In 1 liter of white wine of good quality, macerate for a week the following ingredients:
10 g Cinnamon Bark, 30 gr bark Quina, 20 grams of gentian root, 10 g anise seed, 50 gr sugar, 1 small envelope of vanilla ingredients must be scrutinized before being placed in the wine. Filter the liquid pour it into a bottle and keep it in a cool place. The dose is a small goblet.

FLU: -
Infusion - In a cup of boiling water put 5 grams of cinnamon bark, eucalyptus 5 gr, 10 gr Licorice, leave to infuse for 10 minutes, then strain the liquid and drink it unsweetened well.

Punch TEA: -
Put hot water in a container, add the required amount of tea, a piece of cinnamon bark, and a small cup of brandy Cana. Leave to infuse for 10 minutes.

WINE BRULE:
Boil for 3 minutes at 200 gr 5 gr Wine strong Cinnamon Carnations and 3, strain, sweeten and drink then.

Reconstituting: -
Medicinal Wine - In a pint of Marsala wine of good quality, macerate for 12 hours, 40 gr Cinnamon Bark, 30 gr of Cinchona bark. Filter and put in a bottle. Taking a small cup before meals.

Chamomile

Common chamomile Matricaria chamomilla - Composite - European

It is a herbaceous, annual threadlike leaves and white flowers, similar to daisies.

NERVOUS EXCITEMENT - INSOMNIA: -
Elixir -
Dissolve 800 gr sugar 700 gr water, until boiling point doing, but never letting boil.
In 200 g of ethanol at 95 ° macerate for 4 to 5 days, shaking the container every day, with the following ingredients:
100 gr of Chamomile flowers,
5 gr Bitter Orange peel,
2 gr. Cinnamon .
Filter alcohol, pressing and the herbs are macerated, and add the liquid to the syrup, shake the container well to mix everything and let the Elixir stand a few days before using it.


INTERMITTENT FEVER - INSOMNIA - Neuralgia:
Infusion -
In a cup of boiling water put a pinch of the infusion of chamomile flowers and a piece of orange peel (only the yellow part). After 5 minutes, then strain the liquid and drink it with honey to sweeten.

STOMACH (DIGESTION): -
Infusion - Add a teaspoon of Fernete or a few drops of chamomile.

DYE: -
20 gr Chamomile,
20 gr of Iris, 20 gr of Galanga,
20 gr Gentian,
10 gr Mite,
25 gr of Cinnamon,
25 gr of Wormwood,
30 grams of ginger,
1 liter of alcohol at 90 °. Leave macerated 30 days. Filter and preserve it in a bottle, take 15 drops in a little water.

WINE CHAMOMILE:
In 1 liter of good white wine, macerate 100 g of dried chamomile flowers. After 5 days filter the liquid consuming and spoons.

LIVER (CRAMPING LIVER) -
See Infusion intermittent fevers. A cup of Chamomile infusion soothes the pains caused by colic.

GUT (INFECTIONS): -
Use a poultice poultice of flour Linen flecked with Chamomile flowers.

INFUSION FOR enema:
In 1 liter of boiling water put a teaspoon of chamomile flowers desiccated. When the liquid is warm, filter and use it for Enema.

EYES (TIRED AND ANNOYING) -
Infusion - Immerse two wads Hydrophilic Cotton in a warm infusion of chamomile.

RHEUMATISM: -
Frets - Rubbing the affected part with the following: 50 g of dried flowers of chamomile, olive oil 200 gr, 20 gr of Camphor, 20 g of alcohol at 60 °. Putting the Chamomile oil and heat on a water bath for at least 2 hours, dissolve the camphor in alcohol, when the oil is cold [use it through a napkin that should tighten to make out all the juice of Chamomile. Mix the camphor oil and put the liquid in a bottle. Rub the affected regions.

Bromo

BROMO Bromus Stamineus - Grasses - Italy




Grows at roadsides, in fields and damp, not never reaches a height of 60 cm, and develops into many ears, contains 4-6 flowers.

BRONCHIAL CATARRH - DRY and Stubborn COUGH :

- Infusion - 60 gr Bromo in 1 liter of boiling water, consume cups throughout the day

GUT: - View bronchial catarrh.

Vanilla

VANILLA Vanilha planifolia - Mexico and India

This is an orchid that has thick aerial roots with which it attaches itself to tree trunks. Vanilla takes the shape and proportion of a liana. The oval lanceolate leaves  by vertical streaks are of darker green. Flowers of yellowish green color gives life to fruits with elongated shape of a pod of very pleasant aroma.

Part used: beans.

Planting: Multiplication: reproduced by cuttings (slips); Cultivation: tropical climate, vanilla tolerate hot and cold climates, but prefers the mild climate. Plant in dry soils, fresh and rich in organic matter. Can be planted all year round but prefer early spring. Is vine and needs to be planted in vines. Harvest: Harvesting the fruits when they are about to mature.

Habitat: Occurs also in Brazil. The largest producing state is Bahia.

History: The Spaniards took the vanilla to Europe from the Aztecs who used it as an aphrodisiac. Renowned in the culinary world. It is not known for being digestive, soothing,  just for its wonderful flavor and aroma. Part of the homeopathic pharmacopoeia.

Active Ingredients: acetic acid, ethyl vanilil, sugars, ethanol, waxes, cinnamate, eugenol, yeasts, furfural, fats, mucilage, resins, and tannins.

Medicinal properties: aphrodisiac, antispasmodic, antiseptic, flavoring, likely slightly choleretic, digestive, emmenagogue, stimulant, general tonic. Popularly used as an aphrodisiac and emmenagogue (provokes menstruation).
 

Indications:
Uterine and nerve disorders, broker taste, diarrhea, hepatobiliary dyskinesia, hiposecretoras dyspepsia, spasms, sterility, stimulating, lack of energy, not dynamic fevers, flatulence, impotence, hysterical melancholy, chronic rheumatism.

In homeopathy:
nervous and uterine disorders, seizures, metritis, hypochondria, alone or mixed with other herbs.

Pediatric Use: The same information possible.

Use in pregnancy and lactation: There is no information on its pharmacokinetics and its use in these conditions. Should avoid its use above the daily doses. 

Part used: dried fruit.
 

Contraindications / cautions:
nursing mothers, children under 6 years, patients with respiratory allergies, gastritis, gastroduodenal ulcers, irritable bowel syndrome, ulcerative colitis, Crohn's disease, liver diseases, epilepsy, Parkinson's and other neurological diseases, hypersensitivity to essential oil vanilla, oil of cinnamon and oil of balsam Peru (often give cross reactions).
Side Effects:
pure essential oil can be neurotoxic and produce contact dermatitis.
The use in excessive doses can cause nausea.
How to use:
Tincture of vanilla: macerate 15 g vanilla pods, sliced ​​in half liter of alcohol at 90 °. Leave 15 days, filter dye. Keep it in a tightly closed bottle, using it to flavor chocolate, pies, cakes, sweet pastries, pancakes, puddings, ice cream, cookies, creams, sauces for desserts. Dose: 0,3 to 2 g. / Day.

Dosage:
Adults: Vanilla is found as gastronomic product in beans. We do not recommend the use of essences as they tend to be synthetic. The beans are very aromatic and can be used starting in decoction. We found no references dosage, but culinary use 1/10 of a cup bean flavored liquid.
 
Pharmacology:
Very little has been studied about the vanilla. It is known that the essential oil has mild calming action.

Source:

http://www.plantasquecuram.com.br/ervas/baunilha.html#.UY0rhZpdaP8#ixzz2SuYTtMRg

 

Perfuming PIES AND CAKES:
15 gr. Vanilla pods, cut them into pieces and steeps them for 15 days in a pint of alcohol 90. Filter and store them in a tightly capped.

Rosemary

Rosemary - Rosmarinus officinalis - Mediterranean

Rosemary is a shrubby plant which is very common in Mediterranean regions. Has a very distinctive aroma, and therefore its scientific name, Rosmarinus means dew of the sea.This plant is much branched and has green leaves, small and thin. The flowers are bluish or whitish.

 

The rosemary blooms throughout the year, needs little care to survive and is resistant to pests, so it is easily grown in gardens and parks. One of the most famous features of rosemary is probably its aroma. This plant has a strong pleasant aroma. This aroma gets to be used in some perfumes.

It is believed that the aroma along with the blue color of the flowers serves to attract pollinators. In traditional medicine, rosemary is used as a medicine against fever and it is believed that rosemary can even revive debilitated people.

 

The rosemary tea is used to combat coughs and stomach problems. But rosemary has uses less known to the general population. Contemporary scientific studies show that rosemary can strengthen your muscles and helps improve memory and can thus be used in Alzheimer's patients.

 

Rosemary is also used in the church. Previously, rosemary was burned along with incense, so the flavor processions and other religious practices.

Watercress

Watercress - Nasturtium officinale - Brassicae - Southeast Asia

Watercress originates from Southeast Asia, and has been used for centuries in Europe, mainly by Greeks and Romans, who enjoyed banquets rich in spices and spicy salads.The dry land cress is a sheet-like vegetable, rich in vitamin C and minerals. Watercress is richer in iron than spinach and kale and the stems are rich in iodine. It is a rapeseed, like kale, cabbage and broccoli.

Cru has tonic effect on the bronchi and lungs, besides being useful against pharyngitis and infectious processes of the mouth and throat. Cooked action has stomach tonic and depurative. The juice of watercress is useful against anemia, scurvy, tuberculosis, pneumonia and bronchitis in general, including the smokers, is also indicated for persistent fever and jaundice.

Watercress is one of the most efficient products to maintain the natural beauty and intensify energy. The plant has elements that help in fighting cancer, act in the improvement of liver function and prevent memory loss.

Highly beneficial, watercress boosts immunity, maintaining youth. Watercress is rich in vitamin C, which helps in the regeneration of skin cells, improves liver function and increases the body's immunity. It is also a source of phenethyl isocyanate, a chemical element that fights cancer cells. Watercress also contains iodine essential for the proper functioning of the thyroid, and vitamin B6, which prevents memory loss. Is digestive, because it stimulates the gallbladder to release bile, which acts in the processing of fats.

Watercress combat uric acid, tuberculosis, rickets, the formation of kidney stones, cystitis, and even the toxic effects of nicotine. As one of the richest products of nature, watercress is digestive, is good for the liver, is diuretic and good for diabetics.

Delicious recipe for CAKE CRESS:

Ingredients:

• 1/2 bunch watercress
• 4 egg yolks150ml oil
• 2 cups sugar
• 2 cups all-purpose flour
• 4 egg whites
• 1 spoon (soup) of yeast

How to Prepare:

Blend watercress, oil and egg yolks until pale.Pass this cream into a bowl, add sugar, flour mixing well.Add the egg whites gently mixing and finally the yeast.Cook in preheated oven 180 degrees for 30 minutes.

 

 

The juice, sweetened with honey, gives an excellent syrup to combat bronchitis, cough, pulmonary tuberculosis, and all sorts of catarrhal diseases.Prepare a lotion by mixing 50 gr. juice of watercress and 10 gr. essence of bitter almonds is great for the skin (redness due to wind or sun)For blackheads and pimples: Mix 50 gr. juice of watercress with 20 gr. honey and apply on the spot afetado.

http:// fitosaude.blogspot.pt/2011/04/agriao.html

HOW TO CONSUME

 Watercress can be used raw in salads, or mixed with other vegetables such as lettuce, arugula and chicory and juices with various fruits. It can also be used to increase sandwiches, pancakes, rabadas, roulade, breads, sauces, soups and purees. The stems can be used in soups, mixed rice, sautéed with seasonings and beaten eggs, as a filling for cakes and souffles.

The leaves seasoned with lemon,  salt and olive oil are an excellent accompaniment. Before consuming the raw leaves, wash them very carefully under running water, removing the thick stems and leaves yellowish or dark. Put green leaves and fine stems in water solution Amukina for 30 minutes (1 teaspoon Amukina to 0.5 liters of filtered water) or use products suitable for cleaning of salads available in supermarkets. Rinse the leaves with water then filtered.
       
TIPS

 * Make sophisticated salads adding watercress, walnuts, apples thinly sliced ​​or diced fine cheeses.
 * The watercress with honey syrup is widely used in folk medicine and the pharmaceutical industry to cure cough.
 * Spices used with watercress: onion, garlic, olive oil, lemon, pepper, parsley, green onions.
 

Sandwich Recipe:

Ingredients:
 * 10 slices of bread mold
 * 2 cups (tea) of ricotta mixed
 * 2 cups (tea) of chopped watercress
 * 3 tablespoons (soup) of lemon juice
 * 1 teaspoon (tsp) salt
 * 1/2 cup (tea) of parsley
 * 2 spoons (soup) of mayonnaise
 * 1 spoon (soup) of cream
 * 2 spoons (soup) of seedless raisins

 

Preparation:
 * Reserve the bread slices;
 * Combine remaining ingredients in a bowl and mix to a smooth paste;
 * Pass this paste on a slice of bread and cover with another and serve;
 Preparation time: 10 minutes
 Yield: 5 sandwiches
 Tip: Use minas cheese in place of ricotta.

Watercress with Pineapple Juice

Ingredients:
 * 1/2 bunch watercress
 * 1 pineapple
 * 1 liter of ice water
 * Sugar to taste
 Preparation:
 * Beat all ingredients in a blender;
 * Strain and serve chilled.
 Preparation time: 10 minutes
 Yield: 1 liter
 Suggestion: Replace the pineapple fruits like orange and passion fruit.

Enriched with Watercress Salad
 

Ingredients:
 * 1/2 cup chopped watercress for salad dressing
 * 1/2 bunch watercress washed and whole leaves separate to compose the salad
 * 1 spoon (soup) of lemon juice
 * 1 cup (tea) of yogurt* 1 teaspoon (tsp) salt
 * 1/2 cup (tea) of parsley
 * 1 large potato boiled and diced
 * 1/2 cup diced apple
 * 2 medium carrots diced
 * 1 cup (tea) pod cooked sliced ​​thin
 * 1/4 cup (tea) of chopped onion
 * 2 spoons (soup) of raisins

Preparation:
* Quickly tap into the blender the chopped watercress, lemon, salt, onion and mayonnaise, mix the green seasoning and set aside;
* In a bowl, mix the potatoes, carrots, raisins, and apple pod, add the sauce and mix;
* Line a bowl with the watercress leaves, add the mixture to the sauce;
* Serve chilled.
Preparation time: 30 minutes
Yield: 6 servings

Pumpkin

PUMPKIN, Curcubhita Pepo - cucurbits - America

Creeping plant of flexible stem covered with hair bristling - also has large leaves petiolate spanking and also covered with hair and big axillary flowers.

Its fruit is yellow or green, large and pulpy containing numerous white seeds, which are flat and oval and contained in clear wrappers.

GUT:
cooking 100 gr. Pumpkin pulp mature and 1 liter of water -  wait until half of the initial amount has been achieved then pass through a sieve and according to season use it during one day.

BURNS:
in order to make poulticesf irst clean the leaves well and apply it on the affected region of burns etc..

Teniasis:
make a paste with
50 gr. Fresh pumpkin seeds,
20 gr. Honey,
and 150 gr. Water that has suffered  several hours of prior infusion of lemon or orange peel and to be taken after 12 hours of fasting. Eating that paste and take a purgative based on castor oil. If you get no results repeat the operation.

Pineapple

Pineapple, Ananas comosus (L.) Mernil - Bromeliaceae - South America

Pineapple is a plant of monocot family of Bromeliaceae, subfamily Bromelioideae. The pineapple grown belong to the species Ananas comosus, comprising many varieties of fruit. There are also several wild species belonging to the same group and gender. The taste of the ripe fruit is often quite acidic and sweet.

It is  rich in Vitamin C, beta carotene and B vitamins and minerals like calcium: manganese, potassium and iron and fiber all of which are quite important for a healthy life. Furthermore it contains a powerful enzyme called bromelain.
At second sight research reveals that this enzyme may be helpful in reducing inflammation originating from many causes and also contributes to good digestion.

Additionally it is essential for people of blood group A. Being rich in soluble fiber it is perfect to control levels of cholesterol in  blood and accelerating  healing of tissue.

It also is indicated for kidney stones, hypertension, and anemia. For those who want to lose weight  pineapple is important (especially those with retention net).

 

It acts also as diuretic depurative. Used between meals it reduces  excess of acidity in the stomach. Combatting any type of kidney stone it is also used against bronchial catarrh and obesity.
 
Having soluble fibres it also lowers levels of cholesterol by its direct effects in human blood  preventing the agglomeration of fat in the body.
 
Revenue
In a blender, beat 400 ml of water, 1 cup of acerola, 2 slices of pineapple and juice of 1 lemon. Strain and take 1 cup 2 times a day.
 
Prevents Cold and Flu
Pineapple is rich in vitamin C strengthening the body's defense and immunizing against several diseases such as flu and colds.
 
Revenue
In a blender, beat 2 pineapple slices, 2 mint leaves and ½ liter of water. Take 1 cup, 2 times a day, after meals.
 
Antioxidant
Vitamin A, present in large quantities in fruit, acts as an antioxidant, preventing premature aging and even some cancers.
 
Revenue
In a blender, beat 2 pineapple rings, 1 leaf of kale washed, ½ apple peeled and seeded and 200 ml of water. Strain and take at any time of day.

Green Tips:

Pineapples are distinguished from other fruits because they have in their juice and in abundant quantity, albuminoid yeast, which has the very special property of separating proteins facilitating the digestion of food.

Therefore pineapple juice or fresh pineapple, is indicated for those with insufficient gastric juice or other gastroenterological problems, such as stomach fragile and difficult digestion.

Even for children breast this juice is indicated especially if they suffer from digestive disorders.

Note that the pineapple must to be very fresh for that purpose and not suffer any further handling or baking not to destroy the enzyme.

As complementary title: all people with digestive problems should avoid very hot food and drink, for the simple reason that the enzymes in the saliva and stomach are destroyed with heat.

in "Health by food " Dr. E. Schneider.

Avocado

Avocado, Persea americana - South America

It is a tree of the family of laureáceas,  native to Mexico or South America, now widely grown in tropical regions, including the Canary Islands and the Isle of Madeira.1

Facilitates digestion and prolonged consumption, also combats rheumatism and uric acid. It is useful in combatting the calculations of the gallbladder and gastroduodenal ulcers.
 

Native to tropical American regions colonized by Spaniards, Avocado spread through South America, reaching the Amazon and may be found today in all regions of the globe that have fertile soil and enough heat. There are more than 30 types of Avocados in Brazil, currently the world's largest producer, but exports less than it should, because the reason for our being big and beautiful
Avocado (weighs about 500 grams),  is strange and unfamiliar to European consumers who prefer smaller fruits such as Avocado (grown just for 1 decade in Brazil) weighing about 85 grams only.
Brazil is the only country in the world which cultivated the habit of eating avocado with sugar. The rest of the world  consumes it in savory preparations. By reason of being consumed with sugar in Brazil, the Avocado, a fruit that is rich in fat, easily won the reputation of being too rich in calories and thus for fear of gaining weight and increased cholesterol facts it has been excluded from the usual diet throughout the population. This is a big Myth as enlisted hereunder! 

NUTRITIONAL COMPOSITION

 Avocado is one of the few fruits that contain protein. It is rich in monounsaturated fat (the same as olive oil), vitamin E, C and A, folic acid (essential for pregnant women), potassium, iron and beta carotene.

 

WHAT ARE ITS BENEFITS?
 Anti-obesity

It is reputed to cause gain of weight and because it contains wealth of calories has always been treated as "the villain and enemy of fruit diets". 

 Yet now, believe it or not, researchers from around the world claim that the fruit causes loss of weight, amnd also decreases the body mass index ( BMI) and reduces by 42% the risk of metabolic syndrome (disorder can trigger diabetes and obesity). The secret is to eat fruit frequently in moderate doses, alone or in light recipes.

 The merit of this power is in oleic acid, the same fat from olive oil, this type of fat is excellent for regulating the levels of total cholesterol and raise good cholesterol (HDL cholesterol).

What are the effects that help in reducing weight?

Increases satiety, postpones hunger and demand for food;

The presence of a substance called beta-sitosterol reduces inflammation cells, facilitating weight loss, loss of body fat, improving the control of diabetes;

 

When consumed at bedtime, avocado intensifies the action of growth hormone (GH), which helps the body to build more muscle and use stored fat as an energy source.
 

Considerations about body weight

Being a food calorie exaggeration does not rule weight gain, so it is vital to consume the correct amount and no sugar. Ask help of your nutritionist to adhere to some safe diet.

 

Keep in mind: we shall cause gain in weight when we eat more than the appropriate doses!

 

Unfortunately there are no things like miracles! We  always have to exert some good judgment about what we choose to eatand also to resort to some routine of physical activity.

 

The correct amount to consume the avocado is on an average of 2 tablespoons, 3 times a week. Such portions are enough  to bring about positives to our health.
 
Other Health Benefits of Avocado:

• Important for children's growth and balanced nutrition of the elderly;
• Aid again diabetics in controlling blood glucose due to its low glycemic index;
• For hypertensive insignificant due to its high content of potassium and sodium;
• Prevents and treats cardiovascular disease (monounsaturated fat);
• Essential for the treatment of liver diseases (fatty liver - "fatty liver", hepatitis, poisoning) due to its high content of L-glutathione, a powerful antioxidant which helps to mitigate the damage in the organ;
• Improves digestive tract problems (gastritis, constipation, intestinal colic and flatulence), besides having a good digestibility;
• For athletes helps muscle strength and performance, being a great source of energy;
• Has beta-sitosterolM; also helps to fight wrinkles, Acne and Cellulite;
• Has anticancer polyphenols which help the body to neutralize the action of free radicals.

                                    

FIGHTING A MYTH: And what about cholesterol?

As of plant origin Avocado has no cholesterol in its composition.

 

The monounsaturated fat present in Avocados and olive oil protects against attacks of heart and blood vessels , stroke, blockage of veins, heart disease and blocks the action of LDL (bad cholesterol).

 

Frequent consumption of avocados lowers levels of total cholesterol and triglycerides and increases HDL levels (good cholesterol).

 

CULINARY TIPS

Proper Care when buying:

The best avocados are heavier and firmer. Sometimes they have patches of light brown color on its skin. Still this is only some superficial defect that does not alter the quality of the fruit. To find out about if the fruit mis ripe press lightly with your fingers on the shell.  When it is mature the finger sinks slightly into the  fruit.

 

Take Care when preparing:

 

The pulp should be without fibres but spotlessand is about starting to soften.
Can not be cooked or heated;
To prevent the Avocado cream to darken put it promptly into a deep and the stone fruit, unwashed,
For the Avocado cream does not darken, then promptly put it in a deep dish and put the stone fruit unwashed, right into the middle and keep it in the refrigerator until ready to serve;

For savory dishes, use very ripe avocados, otherwise it will taste quite bitter;

 

How to store it:

Should be stored in cool and airy places;

If you want the Avocados to ripen faster at home, wrap it into some paper bag and place it into some place without light;

The Avocado Green can not be stored in the refrigerator since the process of maturation will be interrupted in such case;
 To prevent a sliced Avocado to  darken pass thin layer of lemon on the cut;

When using only half of one Avocado leave the other half refrigerated with the kernel in it in order to prevent quick deterioration;

http://danusaefarida.blogspot.pt/2012/05/aproveite-abacate-fruta-da-estacao.HTML


Green Tips:

I know that Amazon's Botanists also indicate avocado to lower uric acid levels in the blood and so it is good for treating gout. (referenced in "Green Pharmacy", James A. Duke)