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#Post#: 553--------------------------------------------------
Plants Which are BOTH Nutritional and Medicinal
By: AGelbert Date: December 15, 2013, 3:31 pm
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Nasturmiums: The Prolific Edible Flower
Easy, Colorful Edible Nasturtiums
by guest author - Alice Formiga
Colorful, edible, butterfly-like nasturtium blossoms have
delighted gardeners and cooks alike for centuries. At different
times in their history, they’ve been considered a vegetable, an
herb, a flower, and even a fruit! The name nasturtium comes from
the Latin words for nose (nas), and tortum (twist), referring to
a persons’ reaction upon tasting the spicy, bittersweet leaves.
Renaissance botanists named it after watercress, (Nasturtium
officinale in Latin) which tastes similar.
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The garden nasturtiums we grow today descend mainly from 2
species native to Peru. The first, brought to Europe by Spanish
conquistadors in the late 15th to early 16th century, was
Tropaeolum minus, a semi-trailing vine bearing spurred, lightly
scented orange-yellow flowers with dark red spots on the petals
and shield-shaped leaves.
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According to Jesuit missionaries, the Incas used nasturtiums as
a salad vegetable and as a medicinal herb.
In the late 17th century, a Dutch botanist introduced the
taller, more vigorous Tropaeolum majus, a trailing vine with
darker orange flowers and more rounded leaves. Since Spanish and
Dutch herbalists shared seeds with their counterparts, the
pretty, fragrant and easy-to-grow plants quickly became
widespread throughout around Europe and Britain.
HTML http://www.reneesgarden.com/articles/nasturtiums.html
Nasturtiums were commonly known in Europe as Indian Cress or a
translation of “Capucine cress”, in reference to the flower
shape, which resembles Capucine monks’ hooded robes. Leaves of
both species were eaten in salads; unripe seeds and flower buds
were pickled and served as a substitute for capers.
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(We know now that these pickled flower buds are high in oxalic
acid and therefore should not be eaten in large quantities.)
Their ornamental value was also appreciated: flowers were used
in nosegays, and planted to adorn trellises or cascade down
stone walls. They became especially popular after being
displayed in the palace flowerbeds of French king Louis XIV.
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Although it is sometimes reported that nasturtiums were
introduced to the US by the Philadelphia seedsman Bernard
McMahon in 1806, they were recorded here as early as 1759.
Thomas Jefferson planted them in his vegetable garden at
Monticello from at least 1774 onward. Interestingly, in one
entry in his garden book, he categorized it as a fruit amongst
others such as the tomato, indicating that he ate the pickled
seeds.
Most nasturtiums grown at this time were the tall, trailing
orange variety. Over the course of the 19th century, breeders
produced smaller, more compact types that mounded neatly into
containers or formed a colorful, less sprawling edge to flower
beds. Cultivars with cream and green variegated foliage
appeared, as well as the vermilion-flowered Empress of India,
with its strikingly contrasting blue-green leaves.
These developments paralleled the gradual shift in the
perception of nasturtiums from edible and herbal garden
mainstays to viewing them as ornamental landscape plants.
Monet let large swaths ramble along a walk at Giverny. The
flowers and long-lasting leaves were popular in Victorian
bouquets and table arrangements.
Nasturtiums were still eaten, however, and were known to help
prevent scurvy, since the leaves are rich in Vitamin C.
Later 20th century contributions to nasturtium breeding include
the introduction of varieties with spurless, upward-facing
blossoms and flowers that float higher above the leaves, perfect
for bedding or containers. A full spectrum of flower colors is
now available, including single colors—useful for landscape
designs: pale yellow, golden, orange, brick-red, cherry pink,
salmon, crimson, and dark mahogany. The recent interest in
edible flowers, herbs, ornamental kitchen gardens and heirloom
flowers has helped keep a full array of old and new cultivars
available for every possible use. Here are my top 5 favorites:
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Whirlybird: When I plant flowers in my mostly green vegetable
garden, I like a cheerful mix of rainbow colors. Whirlybird
comes in some of the most interesting shades like cherry pink
and mahogany among the usual red, orange and yellow—and it’s
easier to clean any stray bugs out of the spurless blossoms!
Whirlybirds also produce more flowers than some of the trailing
types in richer soil, and their compact habit allows the
vegetables enough space.
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Amazon Jewel: All nasturtiums illuminate and reflect light
wherever they are planted but these variegated beauties in deep
red, warm orange, gold, lemon and rose, are absolutely the most
dramatic. I like these best to cover daffodil beds that have
finished flowering, or in a place where they can ramble and
beautify a neglected corner.
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Moonlight, with its buttery yellow blossoms, is ideal for those
who prefer a more subtle color palette. It’s my favorite vining
variety for growing up a trellis; one year, some pale blue
morning glories intertwined through the pale yellow flowers and
the effect was dreamy.
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Empress of India: A collector’s heirloom with unusual blue-green
leaves and long-spurred, deep red flowers, Empress of India is
beautiful underneath tall summer-flowering bulbs or dahlias. It
also matches darker leaved vegetables such as kale or broccoli.
Plant it in children’s gardens to attract hummingbirds!
Growing Nasturtiums
Nasturtiums are easy to grow, although the saying “Be nasty to
nasturtiums” is somewhat harsh: choose a well-drained site with
soil that is not too rich in nitrogen (since too much nitrogen
results in lots of foliage, but fewer blooms). I like to add
compost in very sandy soil, though, to help hold moisture. In
areas with cool summers, nasturtiums grow well in full sun, but
in hot summer areas, afternoon shade and plenty of moisture give
best results.
Press the large seeds directly into the ground after no more
frost is expected and the soil is warmed up. In short-season
areas, you can start seeds indoors, but this usually isn’t worth
the effort, since plants grow and flower quickly once the
weather turns warm. [img width=60
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If you grow trailing varieties on a trellis, help train and tie
them up as needed, since they don’t produce clinging tendrils.
Much folklore exists involving nasturtiums’ supposed ability to
repel pests due to their peppery taste and pungent scent. In my
garden, however, slugs enjoy hiding beneath the shade of their
broad leaves (you can collect them there! ;D) and aphids adore
them. For this reason, organic gardeners often sow them at the
base of fruit trees as a trap crop. My neighbor, Dave, plants
nasturtiums every season, swearing that they keep pests off his
tomato vines. Given the wealth of contradictory information,
I’ve concluded that planting nasturtiums will probably not
significantly affect the pest populations on your other crops!
:o
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Eating Nasturtiums
For tastiest nasturtium leaves, keep the plants well watered,
which helps to moderate the spiciness of the leaves and flowers.
I prefer to toss them among sweeter greens like butterhead or
crunchy Batavian lettuce, rather than with other bitter greens.
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They add a refreshing bite to a classic potato salad with
hard-boiled eggs and a mayonnaise dressing, and pair well with
seafood. A handful of the bright colored flower petals are
delicious chopped into a shrimp or crab salad sandwich filling,
and the whole flowers and leaves make a great garnish for a
platter of grilled salmon.
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Nasturtium Ravioli
After picking nasturtium flowers for eating, make sure to double
check that you’ve washed out any insects that might be hiding
within the spurs! I prefer breaking the petals into salads
rather than using them whole to keep the flavor less
overwhelming, but whole flowers make beautiful and festive
decorations.
Use the petals to decorate any savory open-faced sandwiches.
Children are invariably delighted that the flowers are edible,
too!
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However you use them, spicy-sweet nasturtium flowers are a
wonderful way to introduce edible flowers from the garden to
both children and uninitiated adults.
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Nasturtium Leaves
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Nasturtium Leaves as nutritious food wrappers
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YUMMY!
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Nasturtiums on cottage chees and crackers!
Link To view all Renee's Garden Nasturtiums below (Amazingly
varied cultivar shapes and colors!):
HTML http://www.reneesgarden.com/seeds/seeds-hm/flowersN.htm#nast
nasturtium
A Dictionary of Food and Nutrition | 2005 | DAVID A. BENDER
nasturtium Both the leaves and seeds of Tropaeolum officinalis
can be eaten; they have a hot flavour. The seeds can be pickled
as a substitute for capers, and the flowers can be used to
decorate salads.
HTML http://www.encyclopedia.com/topic/nasturtium.aspx#3
Nasturtium officinale (Watercress, not ornamental nasturtium
{Tropaeolum majus and T. minus})
Leaves (Fresh weight)
Water: 93.3
Calories: 19
Protein: 2.2
Fat: 0.3
Carbohydrate: 3
Fibre: 0.69999
Ash: 1.2
Calcium: 151
Phosphorus: 54
Iron: 1.7
Sodium: 52
Potassium: 282
Vitamin A: 2940
Thiamine: 0.07999
Riboflavin: 0.15999
Niacin: 0.89999
Vitamin C: 79
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nasturtium Tropaeolum majus
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Nasturtium produces benzyl isothiocyanate, a volatile mustard
oil with an acrid, penetrant odor. This is hot to taste, and in
highly concentrated, pure form irritates the mucosa. Benzyl
isothiocyanate may be regarded as a thoroughly fiery, sulfurous
compound.
The mustard oil is present throughout the plant but is not
immediately perceptible. It only develops its characteristic
odor and taste when the tissue is destroyed, e.g. by chewing a
leaf or a flower.
The plant "hides" the sulfurous qualities of the oil by binding
it to sulfate (a salt-like or saline form of sulfur) and sugar.
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The intact plant thus
contains a "benzyl isothiocyanate sulfate glycoside."
This, in fact, makes the lipophilic benzyl isothiocyanate water-
soluble, so that it can be deposited in the vacuole. Metabolic
end products are characteristically "excreted" to the inside in
vacuoles. Volatile oil plants often let their material flow
freely out into the atmosphere; nasturtium keeps its mustard oil
hidden deep inside the cell.
When the plant tissue is damaged, the enzyme myrosinase comes in
contact with and is able to act on the glycosides and "detonate
the mustard oil bomb," as Zurich plant physiologist, Matile,
once put it. Nasturtium is able to control a highly sulfurous
compound such as benzyl isothiocyanate in saline form and store
high concentrations of it in all its organs.
The morphology shows tension between lush vegetative growth and
powerful flowering processes for the whole period of
development. In the plant's constituents the opposite qualities
of Sal and Sulfur encounter each other.
Medicinal actions
Since the early 1950's, nasturtium has proved widely effective
in the treatment of respiratory and urinary infections. Benzyl
isothiocyanate inhibits or kills Gram positive and negative
bacteria and fungi. To date, resistance has hardly ever
developed! [img width=40
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It is interesting to note that the nasturtium action is
exclusively on the lungs, kidneys and bladder, organs that deal
intensively with the interplay of air and water.
Urinary tract infections frequently follow a chill, and this can
be countered with this "northern" yet thoroughly sulfurous
plant.
Compared to phytotherapy, where it is given only by the oral
route, nasturtium plays a key role in the Wala acne preparations
for topical use. Acne vulgaris presents a paradox in skin
metabolism. On one hand hyperkeratosis produces blackheads. The
masses of hardened keratin do not dissolve easily.
On the other hand sebaceous gland hyperactivity leads to
seborrhea. The excess sebum provides a nutrient base for
bacteria which break it down into fatty acids that cause skin
irritation. Fatty acids are normally broken down with the help
of endogenous lipases in the human food metabolism.
With acne, we have a pathological degradation of fats by foreign
organ- isms on the skin, i.e. in the neurosensory system.
Inflammatory efflorescences go hand in hand with this.
Nasturtium may be said to be able to overcome the two
fundamental pathological processes in acne. It avoids all
hardening processes and also has a superb ability to control its
mustard oil metabolism, keeping it in its proper place (the
vacuole).
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#Post#: 718--------------------------------------------------
Re: Plants Which are BOTH Nutritional and Medicinal
By: AGelbert Date: January 22, 2014, 2:46 pm
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WHD
HTML http://www.pic4ever.com/images/earthhug.gifquote:<br
/>[quote]There are four primary reasons Cannabis is illegal. And
not just illegal, but the focus of our Government's war on
drugs, a civil war, Americans against Americans.
I. There are as many as 200 different medical conditions that
respond favorably to marijuana. There is no known plant or
compound that is so widely beneficial, with so much potential
for market share. Or rather, as it can be grown indoors or
outdoors just about anywhere in the United States, it is a
market share eliminator. Pharmaceutical companies are the second
most powerful lobby in America, behind the Oil Industry. They
will do whatever is necessary to maintain control of that market
share.
II. Hemp, the unsmokeable variety of Cannabis, is without
question the most useful plant on the planet. It is so useful,
so flexible, it could be the raw material for a multi-trillion
dollar tier of industries, from paper, to food, to clothing, to
bio-fuel, to housing material, etc. It can grow just about
anywhere, and it does not require herbicides. It would also
compete with corn for room in the fields, which means all of
corporate Agri-business and most industrial food producers align
against hemp, as do logging interests.
III. There are, according to the DEA, 45,000 people in federal
jails on marijuana convictions. That does not include state,
county and private facilities. There are more than 500,000
marijuana arrests each year. Marijuana laws keep law enforcement
and prosecutors busy, and jails full. In addition, treatment
facilities benefit from an influx of "offenders", often
under-age, who are given a choice between jail and treatment. An
industry has sprung up around drug testing, though the only
thing such tests are likely to find is marijuana, as nearly
everything else (being more objectionable) leaves the body more
quickly; and there is no evidence of any kind that shows a
decrease in work-production among those who smoke marijuana.
IV. Smoking pot makes people peaceful. Ronald Reagan called it
"the most dangerous drug in America," not because the plant is
dangerous, but because it can help people stop, think and
consider, which is dangerous for the State. Had we all puffed in
1979, we might have reconsidered the idea of turning American
Democracy into Plutocratic Empire. It's hard to build and
maintain Empire if the people desire peace. Felony marijuana
convictions disenfranchise the poor and the peaceful, preventing
them from voting. That, and simple marijuana possession, under
the statutes of the State, is cause for the State to confiscate
everything you own. A constant reminder to those who tend toward
peace - we the State have established and maintain the power to
destroy you.
Suppose I want to make hemp paper. I can import hemp from
Canada, or the European Union, but I cannot buy it from a farmer
in the United States? Why? This is a free enterprise system,
yes?
The violence of the marijuana trade would decrease to
non-existent within a year, if it was legal to grow. But that is
not the point, if you are the State. It is instructive that the
only people who want to keep marijuana illegal, more than the
experts at the NIDA, or Law Enforcement, or big Ag or
pharmaceutical peddlers, are big time drug dealers. The flower
of Cannabis sativa, marijuana, which is the flower of a weed, is
as much as $3000-4000 a pound, more if you sell it by the eighth
ounce. It would be about $10 a pound if anyone could grow it,
without fear of having their life destroyed by the State.
Hemp is so valuable in real terms that it may prove to be
incredibly important to local economies in an age without
abundant fossil fuels. American ingenuity loosed on that plant
would transform the culture dramatically, in a healthy way. It
may prove to be such a prolific plant, that when fully
established as a commodity, it could help provide local
sustainability and autonomy, even help put an end to the
dominance of the centralized Nation-State.
Cannabis prohibition, top to bottom, is a lie. No Republic that
rests so fundamentally upon a lie can stand. It is not a
Republic when the State perpetuates such a lie. A government
that practices such a lie is not fully legitimate. A democracy
beholden to such a lie is not fully mature.
We can all agree, smoking marijuana under the age of 18 is not a
good idea, at least not in daily abundance. Under observance,
for understanding, in a sacred way, is something else entirely.
This however, takes maturity to understand, accept and teach,
maturity made criminal by the State. The cultural ninnie would
rather demonize than understand in a mature fashion, which only
makes a thing more attractive to young people who are not
attracted to hypocrisy and self-righteousness.
The criminal status of marijuana, because it rests on a lie,
makes the growing, selling and smoking of it an act of defiance
against tyranny. Though all things in moderation, sayeth the
wise sage. Growing, selling or smoking becomes less political
the greater the profit, the greater the consumption. With
exceptions, of course. Medicinally, I trust you to know what you
need. For profit, are you out to feed your family, or are you
after bling?
The criminal status of marijuana, because it rests on a lie,
makes the prosecution of those laws subject to conscience. But
what is conscience, to one whose livelihood depends upon the
maintenance of a lie? [/quote]
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#Post#: 972--------------------------------------------------
Celery: Don't forget to eat the LEAVES! They are laoded with hea
lth benefits!
By: AGelbert Date: April 26, 2014, 4:35 pm
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[quote]Research shows the ability of celery juice and celery
extracts to lower the activity of tumor necrosis factor alpha
(TNF-alpha), as well as the activity of nuclear factor kappa B
(NF-kB). Decreased levels of the pro-inflammatory cytokines
interleukin 1B (IL-1B) and interleukin 8 (IL-8) have also been
seen in these studies. All of these four messaging molecules
play a key role in the body's inflammatory responses, and
keeping them in check is an important step in the prevention of
unwanted inflammation. [/quote]
LONG, DETAILED article here with excellent nutritional
information and studies about Celery. It turns out that eating
it chopped is DIFFERENT nutritionally from eating it whole! :o
And don't let the bitter taste of the leaves stop you from
eating them. They are important for your health. ;D
[quote]Be sure to use the leaves—they contain the most vitamin
C, calcium, and potassium—but use them within a day or two as
they do not store very well. [/quote]
HTML http://www.whfoods.com/genpage.php?tname=foodspice&dbid=14
MORE GOOD INFO: Many people assume that celery leaves are
poisonous because they associate them as being a member of the
same family as nightshade.
[img width=640
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Nightshade Vegetables
However, celery is actually not a member of the nightshade, but
is an umbelliferae, whose brothers and sisters include carrots
and fennel. In any event, nightshade is indeed described as
"moderately poisonous," and it is indeed a Solanum, a member of
the same family as potatoes, tomatoes and eggplant. But you
can't extrapolate from one member to another and assume that all
Solanums are poisonous just because one of them is, (although it
pays to check: With some nightshade relations, such as the
potato, the leaves are indeed toxic).
Nightshade vegetables include those vegetables which come under
the family Solanaceae. In the early years these vegetables were
believed to be poisonous. The poisonous and evil effects of
these vegetables gave them the name 'Nightshade Vegetables'.
Some believe they grow in shade and are poisonous hence they got
this name. Well, as there are controversies regarding its name,
the same case is with its harmfulness. Some claim that they are
harmful and some say they are not. Let's check out which all
vegetables come under this category.
Nightshade Vegetables List
Tomato
Eggplant
Pepper (Except black and white pepper)
Potato
Garden Huckleberry
Ground Cherries
Tobacco
Previously tomato and other plants were used as show plants and
were not eaten but later it was included in the daily diet.
#Post#: 1057--------------------------------------------------
Re: Plants Which are BOTH Nutritional and Medicinal
By: guest2 Date: May 4, 2014, 10:05 pm
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[quote] Phil: It's the same thing your whole life: "Clean up
your room. Stand up straight. Pick up your feet. Take it like a
man. Be nice to your sister. Don't mix beer and wine, ever." Oh
yeah: "Don't drive on the railroad track."
Gus: Well, Phil, that's one I happen to agree with.[/quote]
There's a good reason for those rules... some of the most deadly
plants are in the Umbelliferae family -- like poison hemlock.
You definitely don't want to go messing with that family unless
you absolutely know what you are doing. Same goes for the
Solanaceae family too -- every part of the tomato plant is
poisonous, except the ripe fruit. The poison is destroyed by
cooking however, hence fried green tomatoes. Cassava root has
to be processed into tapioca to remove the toxins. The legume
family also has very toxic members; the edible jicama root has
seeds with the organic insecticide rotenone.
#Post#: 1062--------------------------------------------------
Re: Plants Which are BOTH Nutritional and Medicinal
By: AGelbert Date: May 5, 2014, 3:34 pm
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Say what, JD?
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[font=times new roman]"Most people would rather die than think;
in fact, they do so." Bertrand Russell[/font]
So, does that mean you DON'T eat the celery leaves because of
what you learned in college about the Solanaceae family?
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Yeah, I have a very specific working knowledge of what alkaloids
ARE and what they DO. Something you failed to mention is that
low concentrations of the alkaloids in food products can
detoxify your system and improve your immune function. It's all
about concentration percentage, something you painted with a
rather broad, unscientific "stroke" with the statement about
rules being there for a reason. Of course HIGH concentrations
can poison you. That's not the issue. We are homeostatic
creatures where nutrition is NEVER, unless we are talking heavy
metals, about NEVER eating something because it has some
alkaloids in it. To advocate total avoidance is ideology, not
CFS. Native Americans didn't avoid acorns because of the
tannins, they just figured out a way to GET RID OF THE TANNINS
before they ate them. ;D
You've got a Masters Degree in Agriculture and DIDN'T KNOW that
the nutritional value of celery changes whether chopped or not,
YET you didn't say ANYTHING about THAT. ;) Rather, you came out
with that rather pedantic statement about "rules being made for
a reason" (see no ****, Sherlock). I'm not a student in your
class and my knowledge of biology is on a par with yours so
don't play that high and mighty professor game with me. I
expected more humility from a person of your erudition in plant
biology.
What's the problem JD? Does your high degree of education
inhibit you from admitting ignorance or learning new, valuable
nutritional facts.
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Do you want to learn a little about alkaloids that is BENEFICIAL
to us or do you want to bask in your Masters Degree and vast
knowledge of organic agriculture? Pride cometh before, not just
a fall, but a ****pot load of errors of judgement and lost
opportunities. ;)
"... biologically active secondary metabolites, which may have
both adverse and beneficial effects in the diet. These include
glycoalkaloids, calystegine alkaloids, protease inhibitors,
lectins, phenolic compounds, and chlorophyll. Because
glycoalkaloids are reported to be involved in host-plant
resistance and to [color=red]have a variety of adverse as well
as beneficial effects in cells, animals, and humans,[/color] a
need exists to develop a clearer understanding of their roles
both in the plant and in the diet.
To contribute to this effort, this integrated review presents
data on the
(a) history of glycoalkaloids;
(b) glycoalkaloid content in different parts of the potato
plant, in processed potato products, and in wild, transgenic,
and organic potatoes;
(c) biosynthesis, inheritance, plant molecular biology, and
glycoalkaloid-plant phytopathogen relationships;
(d) dietary significance with special focus on the chemistry,
analysis, and nutritional quality of low-glycoalkaloid potato
protein;
(e) pharmacology and toxicology of the potato glycoalkaloids
comprising alpha-chaconine and alpha-solanine and their
hydrolysis products (metabolites);
(f) anticarcinogenic and other beneficial effects; and
(g) possible dietary consequences of concurrent consumption of
glycoalkaloids and other biologically active compounds present
in fresh and processed potatoes. An enhanced understanding of
the multiple and overlapping aspects of glycoalkaloids in the
plant and in the diet will benefit producers and consumers of
potatoes."
HTML http://www.ncbi.nlm.nih.gov/pubmed/17090106
Here's some more: ;D
"Generally, alkaloids are amalgams that do not have any scent
and boast of a distinctive outcome on the animals' body
mechanism or function. Owing to these properties, alkaloids have
significant therapeutic value and form the ingredients of many
important medicines. The alkaloids also comprise strong
vegetable toxics and sedatives. Substances like caffeine and
theobromine that are closely associated with natural purine
(substance that can be converted to uric acid in the body)
compounds are normally categorized as alkaloids.
Here are a few things to remember.
First and foremost, nearly all herbs enclose some or other kind
of alkaloids in their structures. This includes even those
plants that are considered to be perfectly safe. Here it is the
case of the complete plant being more than simply the total of
all its parts.
Second, medications that contain significant levels of
alkaloids have a direct toxic impact and hence when anyone takes
these drugs in excess they are bound to lead to symptoms like
vomiting, diarrhea or affect the central nervous system. Since
plant alkaloids are natural, they often produce menacing effects
of the remedies. On the other hand, synthetic alkaloids are
designed such that they do not prove harmful beyond a limit.
However, many herbalists are of the opinion that the [I]instant
annoyance [/i]caused by the medications containing plant
alkaloids are an important and necessary part of the stimulating
action required for healing from any disorder."
Here's MORE PROOF that what you assume is not the be all, end
all of chemical knowledge and mechanisms of alkaloids on human
cells from the night shade or WHATEVER family. 8)
"Over the years, many people have tried to define alkaloid in
different forms chemically, but none has been satisfactory. The
word alkaloid has been initially drawn from the word ‘vegetable
alkali' and was used to express the baseness or alkalinity of a
number of initial alkaloidal segregations.
Generally speaking, alkaloids comprise almost all alkaline
nitrogenous materials having distinct physiological
consequences. All said and done, colchicine and ricinine are not
alkaline in nature, while mescaline, ephedrine and muscarine do
not enclose nitrogen.
This is despite the fact that alkaloids are conventionally known
to be delivered from higher plants, and even animals as well as
lower organisms are identified as alkaloid producers. Normally,
the majority of the alkaloids are heterocyclic (a compound
containing a closed ring of atoms of which at least one is not a
carbon atom) in nature. But there are others like mescaline,
ephedrine and hordenine that are non-cyclic and these are also
often known as ‘protoalkaloids'.
Besides, being venomous - the primary function of the alkaloids
in all vegetation appears to be to protect them from grazing
animals and herbivorous insects - so far no one has taken the
effort to recapitulate the exploits of alkaloids. In fact, each
variety of alkaloid has its own distinct quality and this is yet
to be summarized by the herbalists. While there is no brief
account available of the alkaloids' actions, record regarding
the variety and classification of the alkaloids is obtainable
and one can have a fair idea concerning them.
There are numerous separate examples of alkaloids and their
actions and they generally offer a picture of the substances
being poisonous and significantly vigorous. However, these
examples do not do justice to the alkaloids as more often than
not they are an exaggerated description and paint the alkaloids
as infamous substances."
HTML http://www.herbs2000.com/h_menu/alkaloids.htm
[move]Your broad stroke condemnation of alkaloids is
reductionist and unscientific, JDwheeler. Shame on you.
HTML http://www.pic4ever.com/images/swear1.gif
[/move]
Now then, if you want to pursue the ardent sophistry of a 14 kt
Gold example of an argumentative ARSE, GIANT PRIDE FILLED EGO
that believes humility and/or admitting fault, [i]regardless of
the reality of the fault,[/I] is a "weakness"( like RE
HTML http://www.u.arizona.edu/~patricia/cute-collection/smileys/lying-smiley.gif<br
/>), just go to the links and
A: Undermine the credentials of the article writers. ::)
B: Question the validity of the claims and research as "unproven
speculation" and "dangerously irresponsible".
HTML http://www.smileyvault.com/albums/userpics/12962/noway.gif
C: Label my response to your comment as "fringe" science, "not
accepted by academia with rigorous peer review".
HTML http://www.freesmileys.org/emoticons/tuzki-bunnys/tuzki-bunny-emoticon-026.gif
D: Give me a "friendly"
HTML http://www.pic4ever.com/images/gen152.gif
reminder that I am
"embarrassing" myself with such "unscientific" claims. [img
width=50
height=50]
HTML http://www.imgion.com/images/01/Angry-animated-smiley.jpg[/img]<br
/>
E: OR ALL THE ABOVE.
HTML http://www.pic4ever.com/images/ugly004.gif
But THIS is what a responsible scientist does when chastened for
spreading erroneous assumptions:
[img width=640
height=380]
HTML http://lucidating.files.wordpress.com/2012/01/eatcrow.gif[/img]
#Post#: 1076--------------------------------------------------
Re: Plants Which are BOTH Nutritional and Medicinal
By: guest2 Date: May 7, 2014, 5:07 am
---------------------------------------------------------
[quote author=AGelbert link=topic=97.msg1062#msg1062
date=1399322044]So, does that mean you DON'T eat the celery
leaves because of what you learned in college about the
Solanaceae family?
Your broad stroke condemnation of alkaloids is reductionist and
unscientific, JDwheeler. Shame on you.
Now then, if you want to pursue the ardent sophistry of a 14 kt
Gold example of an argumentative ARSE, GIANT PRIDE FILLED EGO
that believes humility and/or admitting fault, [i]regardless of
the reality of the fault,[/I] is a "weakness"( like RE ), just
go to the links and
A: Undermine the credentials of the article writers.
B: Question the validity of the claims and research as "unproven
speculation" and "dangerously irresponsible".
C: Label my response to your comment as "fringe" science, "not
accepted by academia with rigorous peer review".
D: Give me a "friendly" reminder that I am "embarrassing" myself
with such "unscientific" claims.
E: OR ALL THE ABOVE.
But THIS is what a responsible scientist does when chastened for
spreading erroneous assumptions:
[/quote]
G: NONE OF THE ABOVE
I'm sorry, by no means did I mean to imply that you shouldn't
eat celery leaves; indeed, there is a variety known as "cutting
celery" that does not produce usable stalks at all and is just
used for for the leaves.
Nor were my statements meant to be a blanket condemnation of
alkaloids in general. Rather, they were precautionary in
nature, that certain things are better left alone IF you don't
know what you are doing. YOU obviously do, but I don't want
someone thinking that stuff that looks celery or carrots are
generally safe.
I am sorry if I ruffled your feathers, but I must admit I am
glad I prodded you into providing the mini-lesson on alkaloids.
#Post#: 1078--------------------------------------------------
Re: Plants Which are BOTH Nutritional and Medicinal
By: AGelbert Date: May 7, 2014, 9:59 pm
---------------------------------------------------------
JD,
Prod away! I'm sure somebody might learn something from it. ;D
#Post#: 2223--------------------------------------------------
Re: Plants Which are BOTH Nutritional and Medicinal
By: AGelbert Date: November 18, 2014, 2:46 pm
---------------------------------------------------------
Top 10 Superfoods
HTML http://www.pic4ever.com/images/19.gifRanked<br
/>by Experts
Cole Mellino | November 18, 2014 12:11 pm
In a first of its kind study, Jennifer Di Noia, PhD, an
associate professor of sociology at William Paterson University
in Wayne, New Jersey ranked fruits and vegetables by their
nutritional values. These “powerhouse fruits and vegetables”
were ranked and scored by the amount of 17 critical nutrients
they contain, including fiber, potassium, protein, calcium
folate, vitamin B12, vitamin A, vitamin D and other nutrients.
The study developed a definition for “powerhouse fruits and
vegetables” as “foods providing, on average, 10 percent or more
daily value per 100 kilocalories of the 17 qualifying
nutrients.” The objective of the research was to help consumers
choose more nutrient-packed foods. The following is a list of
the top 10 powerhouse fruits and vegetables:
1. Watercress (score: 100)
This peppery flavored aquatic plant has been in cultivation
since ancient times for its food and medicinal uses in
East-Asia, Central Asia, Europe, and Americas.
[img width=640
height=380]
HTML http://farm4.static.flickr.com/3155/2697874087_9dee407644.jpg[/img]
Watercress
2. Chinese Cabbage (score: 91.99)
[img width=640
height=640]
HTML http://gothamgreens.com/img/produce/Large_new/BokChoy-00.jpg[/img]
Chinese Cabbage
[img width=110
height=100]
HTML http://thumbs.dreamstime.com/z/chinese-emoticon-22648577.jpg[/img]<br
/>Agelbert NOTE: RE likes the above with TOAST. ;D
3. Chard (score: 89.27)
[img width=640
height=580]
HTML http://upload.wikimedia.org/wikipedia/commons/1/1c/Chard_in_the_Victory_Garden.jpg[/img]
[I]Chard[/i]
4. Beet greens (score: 87.08)
[img width=640
height=380]
HTML http://gallery.mailchimp.com/c43f556b1601e5f289ce4d471/images/57360655-41f0-42b7-bdce-788eef0bf23a.jpg[/img]
Beet greens
5. Spinach (score: 86.43)
[img width=640
height=480]
HTML http://www.womenshealthmag.com/files/images/0904_spinach.jpg[/img]
Spinach
6. Chicory (score 73.36)
[img width=640
height=480]
HTML http://livingafield.com/images/Chicory_01.jpg[/img]
Chicory
[img width=640
height=380]
HTML http://ecowatch.com/wp-content/uploads/2014/11/chicory.jpg[/img]
chicory
Chicory can be used in salads, or its root can be baked, ground
or used as a coffee substitute. Photo credit: Shutterstock
7. Leaf lettuce (score: 70.73)
[img width=640
height=480]
HTML http://gothamgreens.com/img/produce/Large_new/ButterheadLettuce-00.jpg[/img]
Leaf lettuce
8. Parsley (score: 65.59)
[img width=640
height=480]
HTML http://upload.wikimedia.org/wikipedia/commons/6/6a/Parsley_Curled.jpg[/img]
Parsley
9. Romaine lettuce (score: 63.48)
[img width=640
height=480]
HTML http://www.kraftrecipes.com/SiteCollectionImages/ImageRepository/2/RomaineLettuce.jpg[/img]
Romaine lettuce
10. Collard greens (score: 62.49)
[img width=640
height=420]
HTML http://www.simplyrecipes.com/wp-content/uploads/2005/12/collard-greens-520.jpg[/img]
Collard greens
Collard greens is the American English term for various
loose-leafed cultivars of Brassica oleracea, part of the
Acephala group which also contains cabbage and broccoli.
HTML http://ecowatch.com/2014/11/18/real-superfoods-ranked-experts/
HTML http://ecowatch.com/2014/11/18/real-superfoods-ranked-experts/
#Post#: 2267--------------------------------------------------
Re: Plants Which are BOTH Nutritional and Medicinal
By: AGelbert Date: November 26, 2014, 11:12 pm
---------------------------------------------------------
[img width=640
height=480]
HTML http://4.bp.blogspot.com/-Z256XUVJep8/TyRPU8o7fNI/AAAAAAAAAWw/SSkb57PqApU/s1600/Green+Platanos+copy.jpg[/img]
Green (unripe) Plantains are normally a third again as large as
the species of banana eaten in the USA. :o ;D They can get
QUITE LARGE (you would NOT BE ABLE to eat a banana as large as
some plantains in one sitting). However, the ones shipped to the
USA are usually just about the same or a bit larger than a large
banana.
[img width=640
height=480]
HTML http://www.webquest.es/files/u36255/platanos%20gigantes.jpg[/img]
The above is NOT photo-shopped. I have seen and held plantains
this large in my hands. Yep. Plaintains get REALLY BIG
sometimes! :o It is a fact that, when tourist women see them
for the first time, they have a hard time looking away from
these specimens of the plant kingdom.
HTML http://www.pic4ever.com/images/4fvfcja.gif
In the green form they are used as a starch like a potato
(baked, fried chips, boiled, etc) and are eaten this way far
more often than in the yellow/black (ripe) manner (I.E. the
OPPOSITE of how Americans eat bananas). When ripe and sweet they
are cooked in many ways from a baked desert to a fried sweet
treat to providing a baked sweet accent to seasoned ground meat
(think of turkey stuffing) with olives and cheese. They are much
sweeter than a sweet potato but less sweet than a ripe banana.
9 Ways To Add Plantains To Your Diet
HTML http://www.pic4ever.com/images/Banane21.gif
by Chris Kresser
Plantains aren’t very popular in the U.S., but they’re one of
the most delicious, nutrient-dense, and versatile “safe
starches” you can find. Read on to learn nine great ways to
incorporate plantains into your diet.
Plantains are a staple in Latin American cooking, but they’re
relatively unknown in the US, Canada, and other western,
industrialized countries. This is unfortunate, because they’re
one of the most versatile starches available (as you will see
below). They’re also rich in nutrients like potassium, beta
carotene, vitamin B6, and vitamin C, and a good source of
dietary fiber.
HTML http://www.runemasterstudios.com/graemlins/images/2thumbs.gif
While I’m a huge fan of plantains, I’ll admit they have a couple
of disadvantages as a staple starch, at least in the U.S.:
they’re difficult to find in some places (especially organic),
and they are shipped from places like Mexico and Central
America. I make a big effort to eat locally for many reasons,
and that is simply not possible with plantains.
That said, if you live in a place where they are available (try
Latin markets if your supermarket doesn’t stock them), they can
make a great occasional addition to your diet.
[img width=640
height=680]
HTML http://www.globalfoodpittsburgh.com/img/p/560-628-thickbox.jpg[/img]
Some green (unripe) and some yellow/black (ripe) plantains
[img width=640
height=480]
HTML http://jackieourman.com/wp-content/uploads/2012/08/IMG_13942.jpg[/img]
These are NOT over ripe!
HTML http://www.coh2.org/images/Smileys/huhsign.gif
They are PERFECT for sweet fried plantains! The skin is ALWAYS
removed prior to cooking plantains.
Plantains can be prepared in numerous ways, and their flavor
ranges from savory to sweet, depending on ripeness. Green
(unripe) plantains are savory, while yellow/black (ripe)
plantains will be quite sweet. Make sure to use the correct type
of plantains called for in each preparation method below.
[img width=640
height=480]
HTML http://lacocinahistorica.files.wordpress.com/2010/07/platanos_frying21.jpg[/img]
Fried Plantains
#1: Fried Plantains
This is the method that most people who’ve eaten plantains are
probably familiar with, as it’s common in Latin American
cuisine. If you’ve ever eaten at a Brazilian restaurant, or
spent time in Costa Rica or Nicaragua, you’ve probably had fried
plantains.
Preparation:
Use plantains that are somewhere between just starting to ripen
(light yellow) to very ripe (yellow with black spots), depending
on your preference. I happen to like them not as sweet, so I go
with light yellow/green. Slice them into 1/2 inch rounds, and
fry at medium heat with expeller-pressed coconut oil, ghee,
lard, or other stable cooking fat.
#2: Plantain Chips
You’ll need a dehydrator (this is a good starter model) to make
these, but they’re worth the effort. Plantain chips are not only
delicious, they’re also a great source of resistant starch,
which has many benefits. And they make an ideal travel snack and
addition to your children’s lunch boxes.
(Note that plantain chips will only contain resistant starch
when they’re made with a dehydrator, since cooking plantains at
higher temperatures destroys most of the resistant starch they
contain.)
Preparation:
Buy green plantains, slice into 1/4” rounds, add sea salt to
taste, and place in a dehydrator. Dehydrate until crisp.
#3: Plantain Tortillas
This is one of my “secret” uses of plantains, but I can’t claim
to have figured it out on my own. I learned the recipe from
Simone Shifnadel, the author of The Zenbelly Cookbook (one of my
top 3 favorite Paleo cookbooks).
I grew up eating a lot of Mexican food, so I like to have a
“taco night” every now and then. When we do, we’ll make seasoned
ground beef, prepare bunch of toppings (tomatoes, lettuce,
avocados, fresh salsa, etc.) and wrap it all in these plantain
tortillas. Yum!
Here’s the recipe, which Simone has graciously allowed me to
post here. Check out her book for some other fantastic
creations. She catered my book launch party last year, and the
food was incredible.
*Make sure you have parchment paper for this recipe
Ingredients:
•3-4 yellow plantains (about 2 to 2 & 1/2 pounds)
•1/3 cup egg whites (2 to 3 large eggs)
•3 tablespoons lard or fat of your choice, melted, plus more for
greasing the parchment paper
•1/2 teaspoon finely ground sea salt
•1 teaspoon lime juice
Preparation:
•Preheat oven to 350 F.
•Peel the plantains by cutting off the tops and bottoms and
slicing through the skin along the length of the plantain.
•Roughly chop the plantains and place in the bowl of a food
processor or high-speed blender.
•Add the egg whites, melted lard, salt, and lime juice. Blend
until very smooth.
•Line two baking sheets with parchment paper (or work in batches
if you only have one).
•Grease the parchment paper liberally.
•Using a small ladle or disher, drop four 1/4-cup portions of
batter onto each pan, leaving plenty of room between each one.
•Using the ladle and/or a rubber spatula, smooth out the batter
into thin circles. Get them as thin as you can while still
keeping them intact.
•Bake for 10 to 12 minutes, or until they are dry to the touch
and just starting to brown at the edges. If using two pans at
once, switch halfway through.
•Repeat with the remaining batter, making sure to grease the
parchment paper each time.
#4: Plantain Pancakes & Waffles
I’ve never been fully satisfied with the Paleo pancakes made
from almond and coconut flours. They don’t get fluffy like
pancakes should, and many people are sensitive to nuts or the
insoluble fiber in coconut flour.
The great thing about these pancakes/waffles is they’re not only
gluten- and grain-free, they’re also nut- and flour-free!
They’re made with whole plantains and eggs, so eating these is
really not that different than having scrambled eggs and sliced
plantains for breakfast. Guilt-free pancakes!
And if you have kids, these will be an absolute hit. Sylvie
loves them to death.
The recipe comes from Dr. Sarah Ballantyne, aka The Paleo Mom.
You can find it here. She’s got a lot of other great recipes for
people following an autoimmune Paleo diet on her blog, as well
as an autoimmune Paleo cookbook. Check them out!
#5: Smashed Plantains
This one comes from Brendan & Megan Keatley over at Health-Bent,
another fantastic blog for Paleo foodies.
This is a very simple—yet nourishing and hearty—recipe. You can
use smashed plantains as a savory substitute for mashed potatoes
or mashed sweet potatoes.
Check out the recipe here (and make sure to poke around their
site for other delicious recipes).
[img width=640
height=480]
HTML http://spectacularlydelicious.com/wp-content/uploads/2010/09/pistachio-tostones-086-e1285528773253.jpg[/img]
Step ONE in making Tostones.
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;D
[img width=640
height=480]
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Garlic Tostones
#6: Garlic Tostones
Tostones—also known as patacones, chatinos (Cuba), fritos verdes
(Dominican Republic), and banan peze (Haiti)—are fried slices of
(usually) green plantains. They differ from the fried plantains
in #1 in that they are often smashed after cooking, and
sometimes twice-fried.
Here is a recipe for tostones that I found online. I would
recommend using expeller-pressed coconut oil or ghee for frying,
rather than the vegetable oil they suggest. If you are sensitive
to FODMAPs, simply omit the garlic.
#7: Plantain Soup (Crema de Plátano Verde)
This is a simple, cheap, and delicious soup that can be enjoyed
at any time of year, but is particularly nourishing during the
winter months.
Here’s a traditional recipe that you can work from. We will
typically add either bacon or shredded chicken—or sometimes
both.
#8: Mofongo
Mofongo is essentially fried green plantains that are mashed and
mixed with bacon and fat. They can be served as a side with any
meat dish, formed into small balls and dropped into soups, or
used to stuff meats and vegetables.
Here is a recipe that can get you started. Again, I’d suggest
using expeller-pressed coconut oil or lard as the cooking fat
rather than canola oil.
#9: Plantain Stuffing
I had to include this one with the holidays approaching. If
you’re looking for an alternative to bread stuffing, and don’t
want to use a meat-based Paleo stuffing, this is a good choice.
Here is a recipe that looks good. At the risk of sounding like a
broken record, substitute a safer cooking fat like ghee or
expeller-pressed coconut oil for vegetable oil. (Note: I haven’t
tried it myself, but I’m planning on it for Thanksgiving this
week.)
There are so many more dishes that I could have listed here,
including deserts like Platanos al Amibar, stews like Sancocho,
and holiday dishes like Pasteles en Hoja (time consuming, but
worth it!). Plantains really are incredibly versatile.
HTML http://chriskresser.com/9-ways-to-add-plantains-to-your-diet
[img width=640
height=580]
HTML http://www.speakinglatino.com/wp-content/uploads/2012/11/Pionono-Puerto-Rico-e1353725815781.png[/img]
Seasoned ground meat in mashed baked Plantain (Pionono) YUMMY!
HTML http://www.pic4ever.com/images/128fs318181.gif
#Post#: 2306--------------------------------------------------
Re: Plants Which are BOTH Nutritional and Medicinal
By: AGelbert Date: December 2, 2014, 5:57 pm
---------------------------------------------------------
HTML https://www.youtube.com/watch?v=Zd3CzWDC6Ls&feature=player_embedded
Corianders seeds are SUPERFOOD!
HTML http://www.runemasterstudios.com/graemlins/images/2thumbs.gif<br
/>They lower blood pressure, increase insulin production, increa
se
good cholesterol and control skin inflammation diseases like
psoriasis and other itching conditions. ;D
[quote][font=times new roman]
Control of Blood Sugar, Cholesterol and Free Radical
Production[/font]
Recent research studies (though still on animals) have confirmed
all three of these healing effects. When coriander was added to
the diet of diabetic mice, it helped stimulate their secretion
of insulin and lowered their blood sugar.
When given to rats, coriander reduced the amount of damaged fats
(lipid peroxides) in their cell membranes.
And when given to rats fed a high-fat, high-cholesterol diet,
coriander lowered levels of total and LDL (the "bad"
cholesterol), while actually increasing levels of HDL (the
"good" cholesterol).
Research also suggests that the volatile oils found in the
leaves of the coriander plant, commonly known as cilantro, may
have antimicrobial properties.
[/quote]
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