Healing Figs

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Healing Figs JoAnn Guest

Nov 13, 2002 10:00 PST

 

 

HEALING FIGS

 

 

Beginning with the Garden of Eden, the fig, with it's

astonishing health giving and healing powers, is mentioned more than

50 times in the Bible. In fact, it is the first fruit specifically

named in Genesis (3:7).

 

The fig held great importance as one of the " seven species "

with

which the Holy Land was blessed. In Biblical terms, the fig is a

symbol of peace, prosperity, and great joy.

And, had the authors of the Bible known about such diseases in

their day, they would have added the tremendous anti-cancer power of

the fruit to its virtues.

 

Figs, either fresh or dried, have been prized since ancient times

for their sweetness and nutritional value, Greek and Roman athletes

ate figs to increase their stamina and improve their performance.

There was the time, the Bible tells us, when Hezekiah, the King of

Judah (727-899 B.C), was " …..sick unto death… " .

 

He was

visited by the prophet Isaiah who " … ordered that they should take a

lump of figs, and lay it as a plaster upon the wound, and that he

should be healed. " (Isaiah 38:1,21).

 

In some versions, " wound " is translated as

" boil " , which some

Bible scholars believe actually meant a form of cancer. According to

the story, the fig treatment was so effective that Hezekiah lived and

ruled for another 15 years.

Once, after a battle, David's men found an Egyptian warrior

who'd been without food and drink for three days and nights:

" …. And they gave him bread to eat, and water to drink, as

also a piece of cake of figs and two bunches of raisins. And when he

had eaten them his spirit returned, and he was refreshed…. " (1

Samuel 30:11,12)

 

The value of the fig was recognized in many other parts of the

world, as well.

 

For centuries, other nations and cultures have

regarded it as a powerful remedy for an astonishing variety of

ailments including cancer, constipation, scurvy, hemorrhoids,

gangrene, liver troubles and boils.

 

Much of the fig's medicinal value is due to its high levels of

fiber, magnesium, potassium, vitamin C and other nutrients. One study

found that the fruit fiber in figs in linked to reduced systolic

blood pressure (the upper number, representing pressure during the

heart's contractions).

 

All fiber is associated with reduced

diastolic blood pressure (the lower number, representing the pressure

when the heart is at rest between contractions.

 

Figs also contain vitamin B6, which has been shown to help women

cope with the stress of premenstrual tension.

 

Japanese scientists say they have isolated the fig's

anti-cancer component, a chemical called benzalehyde.

 

After successful animal testing, the Japanese researchers began

treating human cancer patients with the fig's derivative.

 

The results, they say, are dramatic. Of the 55 patients in the

test group, seven went into complete remission, 29 into partial

remission.

 

The fig substance, the investigators added, " …. Proved more

markedly effective on human malignant tumors than on experimental

tumors in mice. "

 

You can buy figs fresh, dried or in tins. Fresh figs may range

from golden yellow to deep purple-black. They should be fragrant and

firm. Avoid those with soft spots or brown blotches, which mean the

figs are old. Dried or fresh, the keep best in the refrigerator. If

you're buying dried figs, check what has been added. Some people

are allergic to the sulfites often used to preserve dried figs and

other dried fruits.

 

Even today in the Middle East, a compote of dried fruits is a

popular dessert. Dried, figs, apricots and raisins are soaked

overnight, boiled gently with a piece of cinnamon and served cold

with a sprinkling of orange or lemon juice.

 

At once Abigail hastened and took…. Two hundred

cakes of pressed figs…..

 

1 Samuel 25:18

 

Abigail's Fig Cake

 

1 cup butter

½ cup honey

3 cups figs (or fig preserves)

5 egg yolks, beaten (save whites)

3 cups whole-wheat flour

1 cup plain yogurt

1 cup walnuts

1 cup raisins

1 ½ Tbs cinnamon

5 egg whites, beaten

 

Cream butter and honey together before adding the figs and the beaten

egg yolks. Stir until smooth. Add flour and yogurt, alternating. Add

nuts, raisins and cinnamon. Fold in egg whites. Pour into greased

cake pan and bake at 350 degrees F. for 90 minutes. Serve with honey.

 

 

JoAnn Guest

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