FRUITS, NUTS, SEEDS, AND BERRIES AND THEIR HEALTH BENEFITS

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Great Info!!

 

Why pay for expensive Supplements and Prescription Drugs, when you can eat

delicious fruit as your medicine!!!

 

 

 

FRUITS AND THEIR PROPERTIES

 

PINEAPPLE

 

* Like melons, pineapples have no built-in reserves of starch that

convert to sugar- thestarch is stored in the stem of the plant rather than

in the fruit itself. Just before the fruitripens completely, the starch

converts to sugar and enters the fruit;

* A large pineapple will have a greater proportion of edible flesh to

rind and core, but small and medium- sized pineapples can still be

delicious;

* The fruit should be firm and plump, as well as heavy for its size,

with fresh looking green leaves;

* A good pineapple should be fragrant, but if the fruit is cold, the

aroma may not be apparent;

* The pineapple is considered to be a protective fruit;

 

Nutritional Value

 

* The pineapple is the most essential foodstuff in " The Dries Cancer

Diet " ;

* This fruit has great nutritive value;

* It contains carbohydrates, proteins, fats and water.It also has

calcium, phosphorous, iron, magnesium, potassium and sodium,

chlorine,sulphur and manganese;

* Pineapples are an excellent source of vitamin C and have vitamin A,

B1 and B2;

 

Health Benefits

 

* Lessens time and degree of inflammation;

* Pineapple enzymes have been used with success to treat rheumatoid

arthritis and tospeed tissue repair as a result of injuries, diabetic ulcers

and general surgery;

* Bromelain enzymes are present in raw pineapple or freshly squeezed

juice;

* Pineapple enzymes act specifically to break down protein, helping

to ease digestion;

* Reduces blood clotting and helps remove plaque from arterial walls.

Studies suggest that pineapple enzymes may improve circulation in those with

narrowed arteries, such as angina sufferers;

* Used to help cure bronquitis, throat infections; it has a laxative

effect, helps to clear digestive inflammation and intestinal fevers;

* It is efficient in the treatment of arterioscleroses and anaemia;

* Pineapple is an excellent cerebral toner; it combats loss of memory,

sadness and melancholy;

 

AVOCADO

 

* A smooth, buttery texture and a mild, nutty flavour are the

hallmarks of the avocado, a tropical fruit with a unique flavour that can be

used in many different ways;

* On the outside it looks like a leathery pear that is sometimes

called an " alligator pear " or a " butter pear " ;

 

Nutritional Value

 

* The third most important food in " The Dries Cancer Diet " ;

* Is high in vitamin E. It is also high in monounsaturated fat and

calories;

* It is one of the most nourishing fruits;

* It has almost all vitamins, including vitamin C;

* The avocado contains fourteen minerals, all regulate body functions

and stimulate growth;

* Its fatty substances have a good effect on the organism while

animals fats have a harmful effect;

 

Health benefits

 

* Avocado nourishes all the organism and helps cure several ailments;

* Helps to combat harms done by eating meat, digestive problems,

rheumatism, kidney, liver and skin infections;

* They aid in red blood regeneration and prevent anaemia;

 

FIGS

 

* Figs are noticed for their sweetness and soft texture - they consist

of a pliable skin enclosing a sweet, even softer, fleshly interior filled

with edible seeds;

* Figs have the shortest life span of any fruit in the market. Once

they are harvested, they last about only a week. As a consequence, about 90

percent of the world's fig harvest is dried;

 

Nutritional Value

 

* The mineral content of figs closely resembles that of human milk;

* Figs are rich in both vitamins A, B1, B2 and calcium, iron,

phosphorus, manganese, sodium potassium and chlorine;

* Due to its high content in glucose, the most assimilative of all

sugars the fig is nutritive;

* Figs are high in vitamin B, that is essential in the intestine

regulation, the fig has a similar function in our bodies as cereals do;

* They contain mucin and pectin;

* Black figs are high in potassium;

* Dried figs, offer a surprisingly dense nutritional package;

* Dried figs are rich in fibre, potassium, calcium, magnesium and

iron, and are useful as a more nourishing substitute for sugar in cooking;

 

Health Benefits

 

* The fig is oxidant, laxative, diuretic, digestible and a blood

cleanser;

* It is excellent for the liver;

* Great producers of energy;

 

MANGOES

 

* Mangoes are round, oval, or kidney shaped, and are about the size of

a small melon or large avocado.They have a smooth skin and orange yellow

flesh;

* When ripe, the flesh is soft and exceptionally juicy, to the point

where eating a mango can be a fairly messy business, the taste, however, is

matchless;

* Most mangoes start off green and develop patches of gold, yellow, or

red as they ripen;

 

Nutritional Value

 

* Mangoes are rich in vitamins A and C;

* Their content in vitamin C varies according to the type of mango;

* They are a useful source of vitamin E and iron;

* Ripe mangoes are rich in beta - carotene;

* Mangoes have excellent nutritive qualities;

 

Health benefits

 

* Mangoes are depurative and diuretic;

* Are good to combat stomach acidity;

 

GRAPES

 

* Most commercial grapes grow on woody vines that are not raised from

seeds, but are propagated from cuttings or grafted onto existing rootstocks;

* The vine plants must be staked or trellised as they grow, to

support the heavy bunches of fruit;

* There are four classes of grapes: wine grapes,table grapes, raisin

grapes, and sweet juice grapes.

* Grapes do not mix well with other fruits so they should be eaten

alone;

 

Nutritional Value

 

* They are incredibly rich in vitamins A, C and P (bioflavonoids) and

trace elements such as germanium and selenium;

* High in water and magnesium content;

* Dark grapes are high in iron;

* Raisins and sultanas are a concentrated source of calories, sugar

and nutrients;

 

Health Benefits

 

* Grapes are considered one of the most medicinal fruits;

* They are used in several cures having excellent results;

* Grapes are one of the most efficient and reliable therapies that

have an impressive track record for tumour reduction;

* Grapes will purify the blood, invigorate the immune system, and put

flesh and weight back onto bodies that have become severely wasted and

weakened by cancer;

* Sugar from grapes is easily digested and assimilated by the blood

without tiring the digestive organ;

* Grapes tonic, mineralise and renovate the tissues;

* Grapes promote the action of the bowel, clean the liver and aid

kidney function;

* Due to their high water content they add to the fluids and help

eliminate hardened deposits that may have settled in any part of the body;

* They are very soothing to the nervous system;

* They are good blood builders due to their high content of iron;

 

PAPAYA

 

* Called also a tree melon because of its resemblance to a melon, this

fruit grows on a giant herbaceous plant and not a tree;

* The cultivated papaya is a melon like fruit with yellow- orange

flesh enclosed in skin that ranges in colour from green to orange to rose;

* At the papaya's centre is an oblong cavity containing dozens of

small black seeds. It can be round, pear-shaped, or long like a banana;

* The papaya is sometimes referred to as papaw, but this is not

correct, as the papaw is a separate fruit that belongs to an unrelated

botanical family;

 

Nutritional Value

 

* It is a valuable and delicious fruit;

* Papayas are rich in several vitamins A, B, C, and D;

* Rich in calcium, phosphorous and iron;

* Excellent to eat in the morning for they have nutritional value that

satisfies the body's needs in the morning;

* Excellent food for children because it is important for their

growth;

* The papaya is high in digestive properties and has a direct tonic

effect on the stomach;

 

Health benefits

 

* Papayas clean the digestive organ;

* Papayas are diuretic, laxative and refreshing;

* Helps to maintain the acid -alkaline balance of the body;

* Used in the treatment of stomach ulcers and fevers;

 

PASSION FRUIT

 

* An egg-shaped tropical fruit that is also called a purple

granadilla, the passion fruit has a wrinkled purple brown rind enclosing

flesh - covered seeds;

* The seeds are edible, so the orange pulp can be eaten straight from

the shell. Its pulp is very good and highly aromatic it is used for juicing;

 

Nutritional Value

 

* Rich in vitamin C and a good source of vitamin A, iron and

potassium;

* If eaten with the seeds, it is an excellent source of dietary

fibber;

 

Health Benefits

 

* Passion fruit has somniferous properties, taken before going to bed

they help relax and sleep during the night;

* They have febrifugal and soporific properties;

 

BANANA

 

* Bananas have a peel that comes off easily and neatly;

* A ripe banana is firm, with a plump texture, strong peel, and no

trace of green on the skin;

* A skin that is flecked with brown means thr fruit is good.They

ripen best after they have been picked;

* They can be easily digested by everyone;

 

Nutritional Value

 

* Good source of potassium, whether ripe or less ripe;

* Very ripe bananas are high in sugars;

* Sugars in the banana are readily assimilated and they contain many

vitamins and minerals;

* Rich in starch and soluble fibre;

* They are excellent four young children and infants;

* Bananas are good in reducing diets because they satisfy the appetite

and are low in fat;

 

Health Benefits

 

* Potassium can help avoid and regulate high blood pressure;

* Good for energetic activity. The starch in less ripe bananas

resists digestion and, along with the fruit's soluble fibre, provides a

gentler, longer-lasting energy rise than most sweet foods, which is good for

stamina;

* Very ripe bananas are high in sugars that are readily assimilated;

* They benefit muscular system and can improve stamina;

* Less ripe bananas counter constipation, ripe sugary bananas help

relieve diarrhoea;

* Ripe bananas may raise mood and help sleep. Carbohydrates eaten with

little protein are known to have a soothing effect by stimulating serotonin,

a substance that raises mood;

* Ripe bananas eaten on their own supply all the ingredients for this

reaction: quickly absorbable carbohydrate, serotonin, its precursor

trypophan and vitamin B6;

* Bananas are an excellent food to treat anaemia;

* Bananas feed the natural acidophilus bacteria of the bowel;

 

PEACHES

 

* Peaches are round and smooth with juicy and sweet flesh that ranges

from white to intensely yellow;

* Fine quality peaches are firm and free from blemishes. They have a

fresh appearance. If peaches are picked green or immature they will not

ripen satisfactorily;

* Peaches do not gainm sugar after they are pickefor they do not have

no reserve of starch.

 

Nutritional Value

 

* Provide a good amount of vitamin C and A;

* High sugar content;

 

Health Benefits

 

* Peaches are diuretic, depurative and detoxifying so they are

wonderful to eat on a weight - loss program;

* The body assimilates peaches very easily;

* Indicated to help lung debility, liver infections, cancer ulcers,

herpes rheumatic pain, arterial hypertension and anaemia;

 

APRICOT

 

* Fresh apricots, which are among the first fruits of summer, are

notable for their fragrance, delicate flavour and velvety surface.

 

Nutritional Value

 

* Exceptionally high in beta-carotene. Dark orange fresh apricots are

one of the top fruits for beta-carotene;

* Rich in soluble fibre;

* Dried apricots are rich in potassium;

 

Health Benefits

 

* Foods high in beat-carotene are linked to a lower risk of heart

disease, stroke, cataracts and some forms of cancer;

* An intake of potassium helps avoid and regulate high blood

pressure;

* Steadies blood sugar levels and helps constipation. Studies have

shown that a high intake of soluble fibre steadies blood sugar and energy

levels by slowing digestion. It can also help to lower cholesterol level;

* Dried apricots in particular help prevent and treat constipation;

* Helps prevent iron deficiency. A low intake of iron is a common

cause of resistance and stamina;

 

LEMONS

 

* Lemons have slin of an oily, fine texture and are heavy for their

size;

* They are firmbut not hard to the touch;

* The bulk of lemons are either Eurekas or Lisbons;

* A short neck at the stem end distinguishes Eureka lemons; Lisbons

have no distinct neck, but the blossom end tapersto a pointed nipple;

* Eurekas may have a few seeds and a somewhat pitted skin, while

Lisbons are commonly seedless, with smoother skin. Both types have medium -

thick skins and are abundantly juicy.

 

Nutritional Value

 

* Rich in alkaline elements;

* Lemons are very rich in acid citric and vitamin C;

* They contain phosphorus, magnesium, potassium, sodium and calcium;

* They are very refreshing and make a wonderful drink in the Summer

and a marvellous tea in the winter;

 

Health Benefits

 

* They are antiseptic, natural and secure against stomach and

intestine fermentations;

* Lemons are one of the most highly alkalinizing foods;

* They destroy all microbes and create germ invulnerability;

* Lemons are usually used in fevers and flues as well as in cleansing

processes of the body;

* They are very good in retaining calcium in the body;

* Lemons are wonderful for throat trouble and catarrh;

 

GRAPEFRUIT

 

* Grapefruit is a subtropical acid fruit, probably developed from a

cross between an orange and a shaddock, a citrus fruit with thick skin, many

seeds, almost no juice, and a verysour taste;

* Grapefruit often has a reddish brown colour over the normal yellow.

This citrus fruit combines tanginess and sweetness;

 

Nutritional Value

 

* Fresh grapefruit is low in calories and is a good source of

flavonoids, water-soluble fibers, potassium, vitamin C and folic acid;

* Grapefruit is very rich in citric acid and their salts;

 

Health Benefits

 

* Grapefruit, like other citrus fruits, has been shown to exert some

anticancer effects;

* Grapefruit pectin has been found to possess cholesterol-lowering

action similar to that of other fruit pectins;

* Normalizes hematocrit levels (refers to percentage of red blood

cells per volume of blood);

* When taken befor bedtime, grapefruit is conductive to a sound sleep;

 

* Helps prevent constipation and stone formation;

* Excellent aid in reducing fevers from colds and flu;

* Good for any hardening of the body tissue, such as of the liver and

arteries

 

MELONS

 

* Melons are members of the Cucurbitaceae, or gourd family, they grow

on vines;

* Except for watermelons, all melons resemble winter squashes in

structure- they have a thick flesh with a central seed-filled cavity;

* Melons do not combine with other foods and should be eaten alone;

 

Nutritional Value

 

* Melons are a good source of potassium, vitamin A, B, and C;

* The orange flesh varieties have exceptional amounts of betacarotene;

 

* Melons are very high in silicone especially when eaten right down to

the rind;

 

Health Benefits

 

* Ripe melons are refreshing, alkalising, mineralising, oxidant and

diuretic;

* They have an anti-clotting action on the blood;

* Melons are an excellent supply of distilled water that contains the

finest mineral elements;

 

ORANGE

 

* Orange trees (and orange hybrids such as tangerines and tangelos)

are semitropical evergreens;

* Oranges are firm, heavy for their size, and evenly shaped. The skin

is smooth. Thin skinned oranges are juicier than thick skinned specimens,

and small to medium - sized fruits are sweeter than the larger ones

 

Nutritional Value

 

* Oranges combine vitamin C and flavanoids;

* They provide pectin;

* High in sodium when completely matured in the sunshine;

* Oranges are one of the best sources of water - soluble vitamin C;

 

Health Benefit

 

* Helps the body's defences. Vitamin C is vital for resistance to

infection, both as an oxidant and in its role in improving iron absorption.

Oranges combine Vitamin C with flavorous, such as hesperidins, which seem to

strengthen the vitamin's antioxidant powers;

* Anti-cancer potential - In several studies, people who eat more

oranges and other citrus fruit have lower rates of some cancers, especially

of the stomach. The fruit may block the possible transformation of nitrates

and nitrites in foods, especially smoked, into nitosamines associated with

stomach cancer;

* Pectin helps lower cholesterol. Oranges provide pectin, a form of

soluble fibre that helps reduce blood cholesterol, especially " bad " LDL type

cholesterol;

* Can improve small blood vessels strength. Flavonoids and vitamin C

in oranges help maintain cell wall strength, aiding capillary circulation;

* Excellent for treating overacid body conditions, constipation or a

sluggish intestinal tract;

 

PRUNES

 

* Prunes are dried plums, but just not any plums: The two fruits are

identical botanically;

* Compared to plums that are marketed fresh, the varieties that make

satisfactory prunes generally have firmer flesh, more sugar, and a higher

acid content - traits that make it possible for the fruits to be dried with

their pits intact without fermenting;

* The transition from plum to prune is a carefully controlled process.

The plums are allowed to mature on the tree until they are fully ripe and

have developed their maximum sweetness. Then they are mechanically harvested

and dried for 15 to 24 hours under closely monitored conditions of

temperature and humidity;

 

Nutritional Value

 

* Rich in magnesium, sodium, phosphorous and potassium;

* Provide a useful amount of fibre and iron;

 

Health Benefits

 

* Prunes have an excellent laxative effect;

* They clean and unclog the liver, the digestive system and helps to

overcome infections and intestinal fevers;

* Due to its high content in phosphorous the prune has excellent

results in cerebral debility;

 

TANGERINE

 

* Tangerines are flat at the ends and have deep orange, loose

fitting, pebbly skin;

 

Nutritional Value

 

* High content in phosphorous, calcium and vitamin C;

* Rich in magnesium and vitamins;

 

Health Benefits

 

* Due to its high content in phosphorus and calcium the tangerine

benefits the development of the skeleton;

* With its magnesium it tonics the articulations, muscles, benefits

the intestines and the nervous system;

* Their vitamins content is advised against infections;

 

TOMATO

 

* Although botanically a fruit-specifically, a berry- the tomato is

prepared and served as a vegetable;

* Equal to oranges, both in vitamins and in alkaline elements and are

the finest of foods;

 

Nutritional Value

 

* Tomatoes are high in vitamin value andhave significant levels of

antioxidants;

* They have a small amount of beta-carotene;

 

Health Benefits

 

* People who eat more of foods rich in these antioxidants have been

shown to have lower levels of several forms of cancer, as well as of heart

disease, stroke and cataracts;

* May contain other protective substances. Tomatoes are a good source

of theflavonoid substance quercetin, plus a large amount of a carotene

called lycopene. Both are being investigated for their potential protective

effects;

* Helps remove toxins, especially uric acid;

 

WATERMELON

 

* Watermelons bears more resemblance to a cucumber, with its seeds

dispersed in aradical pattern throughout its flesh;

* There are more than fifty varieties of watermelon. Most watermelons

have familiar red flesh, but there are orange and yellow- fleshed varieties.

There are also seedless varieties;

* Watermelons are about 92 percent water and 8 percent sugar;

* It is extraordinarily refreshing and must be eaten ripe and fresh;

 

Nutritional Value

 

* Watermelons are valuable for their minerals, vitamins, sugars and

pure water;;

* They Provide a useful amount of fibre and iron;

 

Health Benefits

 

* The water content helps to clean the kidneys from uric acid;

 

STRAWBERRY

 

* Strawberries are known as a " false " fruit because it grows from the

base and not from the ovary of the flower, therefore it is not a " true "

berry;

 

Nutritional Value

 

* One of the richest sources of vitamin C as well as fibber;

* High content of sodium and easy assimilative iron;

 

Health Benefits

 

* They are a traditional diuretic and have an excellent effect on the

kidneys;

* Also used to relieve rheumatism or gout;

* Strawberries have an alkaline reaction in the body due to their high

sodium content;

 

APPLE

 

* A member of the rose family, the apple has a compartmented core and

is classified as a pome fruit;

 

Nutritional Value

 

* The apple may not be the nutritional standout of the fruit bowl, but

if an apple is eaten, it will provide you with respectable amounts of

soluble and insoluble fibber, some vitamin C and beta-carotene (if you eat

the peal), and potassium and boron;

* The fruit is fibrous, juicy and nonsticky, making it a good tooth

-cleaner and a gum stimulator.

* Apples contain pectin and are an alkaline food;

 

Health Benefits

 

* Can reduce blood cholesterol levels, especially " bad " LDL type

cholesterol. Pectin, a soluble fibre in apples, is thought to play a key

part in this;

* Counters constipation and diarrhoea. The specific combination of

fibre types and fruit acid in apples is probably responsible for their

well-known ability to prevent and treat constipation. The liquid- gelling

pectin and the natural antiviral properties in apples explain their

traditional use for diarrhoea;

* Traditionally used for arthritis, rheumatism and gout. The apple's

benefits for digestion and the disposal of unwanted substances from the body

support its reputation for helping joint problems. This may be due to a

combination of actions: fruit acids that improve digestion, the antioxidant

effect of the flavonoid quercetin and pectin's ability to increase

elimination.

* May improve defences against illness;

 

OLIVES

 

Nutritional Value

 

* Due to fat content olives are highly energetic, especially when

ripe, they should be used in the winter;

* Olives are easy to digest if well chewed;

* Black olives are better than green olives;

 

Health Benefits

 

* They are recommended for tuberculosis and other chest infections as

well as asthma.

 

NUTS AND THEIR PROPERTIES

 

* The protein and fat contained in many nuts and a few seeds provide a

great amount of physiological fuel value to the body;

* Walnuts, pine nuts, pistachios, almonds and peanuts are very rich in

arginine (produces significant reductions in serum cholesterol;

* Arginine inhibits fat absorption;

* The inclusion of argimine-rich nuts and seeds in the diet frequently

helps to prevent coronary heart disease;

* Nuts are also rich in tryptophan and tyrosine, two important

aminoacids for the brain;

* These affect neurotransmitters or chemicals within the brain;

* Tryptophan stimulates serotin, the neurotransmitter that causes a

sense of relaxation;

* Nuts are rich in selenium, strontium, boron and molybdenum;

* Selenium is a potent oxidant, it helps protect the immune system

from damage caused by free radicals;

* Selenium is also vital for proper function of the pancreas and

keeping muscle tissue elastic;

* Strontium is vital to the production of immune system macrophages,

which move about the body like garbage collectors, consuming foreign debris

and harmful bacteria that may injure the system in several ways;

* Strontium is also a key component in intracellular functions, it's

presence in the body keeps cells from mutating due to environmental

(chemical) or social (stress) considerations;

* Strontium is also involved in the bonding of calcium with magnesium,

phosphorus, potassium and sodium to form strong bones;

* Boron is essential for calcium uptake and healthy bones and teeth;

* Molybdenum is needed in extremely small amounts for nitrogen

metabolism;

* Stimulates normal cell activity and is part of the enzyme system of

xanthine oxidase;

* Molybdenum concentrates primarily in the liver, bones, and kidneys;

* Low intakes have been frequently associated with male sexual

impotence, higher incidents of cancer, and frequent mouth and gum diseases

in both sexes;

 

ALMOND

 

Nutritional value

 

* High in fat which is mainly monosaturated;

* Rich source of vitamin E;

* Almonds are one of the richest non-animal sources of calcium;

 

Health Benefits

 

* Helps reduce blood cholesterol - although almonds are high in fat,

it is mainly monounsaturated;

* Vitamin E has recently emerged as very protective against death from

heart disease when eaten in much higher amounts than the daily adult

allowance of 10mg;

* They are very nutritive, rich in fat and proteins. Their proteins

have a high biological value and they are excellent substitute for meat;

* Almonds are energetic and therefore advised to hard and intellectual

workers and students;

* Many doctors prescribe almonds to their cancer patients;

 

BRAZIL NUT

 

Nutritional Value

 

* This tropical nut contains exceptionally high levels of selenium;

* The protein of this nut is of high biological value and recognised

has complete;

* Complete proteins are the ones that have all the essential

aminoacids which are indispensable to life maintenance and growth;

* The index of growth resulting from the use of the brazil nut is

equal to the use of milk;

* Rich in healthy fats it is essential for students and hard workers;

 

 

Health Benefits

 

* Fattening food for Cancer, AIDS and other flesh-wasting diseases;

* Has anticancer properties due to its exceptionally high levels of

selenium;

* Very important to help cure anaemia, malnourished people and

tuberculoses;

 

CASHEW NUT

 

Nutritional Value

 

* Cashew Nuts have a high vitamin C content as well as iron, zinc,

magnesium, selenium and vitamin B1;

* They also contain about 50% fat, mainly monounsaturated, so enjoy

them in small amounts;

 

Health Benefits

 

* Cashew nuts have antiseptic and cicatrising properties;

* They are excellent for toothache and gums;

 

CHESTNUT

 

NutritionaL Value

 

* Chestnuts are energetic and many people eat them in order to perform

hard work;

 

Health benefits

 

* They are a good food for the liver and kidneys;

* Chestnuts should be eaten with a juicy fruit to serve as a laxative

because the cashew nut is astringent;

* The water chestnut is excellent for intestinal discomforts due to

inadequate chewing of each mouthful consumed, eating in hurry and bad food

combinations;

 

COCONUT

 

* A quality coconut is heavy for its size. When shaken, the liquid

inside will slosh around. A nut without liquid indicates spoilage as well as

moldy or wet eyes.

* The water of the coconut is notthe milk. The coconut is an

essential food in " The Dries Cancer Diet "

 

Nutritional Value

 

* Rich in potassium, sodium and selenium;

* It is an excellent and complete food when taken in its natural

form;

* It's a good substitute for egg, cheese and milk even better than all

of them;

* Coconut milk compares to mother's milk in its chemical balance;

 

Health benefits

 

* It is well tolerated by diabetics;

* Coconut is also good to develop the thorax and has a terrific effect

on the nerves;

* Coconut is good for arterioscleroses problems;

* Plays an important part in the metabolic process of polyunsaturated

fatty acids;

* Prevents the development of free radicals;

 

HAZELNUTS

 

Nutritional Value

 

* Contain about as much vitamin E as almonds. And are high in vitamins

B1 and B6;

* They are also high in fat so they should also be enjoyed in small

amounts;

* Hazelnut oil is delicious and suitable for use in cold dishes and

for low temperature cooking;

 

PEANUTS

 

Nutritional Value

 

* Contain about 26 percent protein-higher than dairy products, eggs,

fish and many cuts of meat;

* They have many of the essential B-complex vitamins including

thiamine, riboflavin, and niacin as well as appreciable amounts of calcium,

phosphorus, potassium, iron and magnesium - including a balanced share of

calories, but no cholesterol;

 

Health Benefits

 

* Peanut leaves are used to cure insomnia, haemorrhages, hypertension

and elevated cholesterol levels;

 

PINE NUTS

 

Nutritional Value

 

* Provide more a good amount of vitamin E, as well as a high level of

iron magnesium, manganese, zinc and vitamin B1;

 

PISTACHIO NUT

 

Nutritional Value

 

* Pistachios are rich in potassium, phosphorous, and magnesium salts;

* High lipid (fat) and protein contents;

 

Health benefits

 

* The three elements above combined are an effective treatment for

controlling hypertension;

* All nuts and seeds are fantastic for energy needs due to their high

lipid and protein contents. But pistachios give energy in an unusual way;

* Glumatic acid forms an interesting partnership with

gamma-aminobutyric acid (GABA and glumatine (GAM) in making the reactions of

the brain run more smoothly;

* G.A is a stimulant neurotransmitter; GABA is calming to the brain;

and GAM is difficult to classify simply because it performs many different

functions related to brain metabolism;

* But the nonessential amino acid GA has the highest concentration of

all the amino acids in the brain. It helps in the production of mental

energy more than anything else;

 

WALNUT

 

Nutritional Value

 

* Rich in Omega-3 fatty acids;

* High concentration of nutrients;

* Good amount of ellagic acid;

 

Health benefits

 

* Helps maintain heart health. Linoleic acid can reduce blood

cholesterol levels. Linoleic acid and alpha-linolenic acid, and omega -3

fatty acid, discourage blood clots;

* Two large-scale diet surveys showed that people who ate walnuts had

a lower risk of coronary heart disease;

* In a third walnuts lowered blood fats, including cholesterol, and

blood pressure levels;

* Omega -3 fatty acids have been used successfully to reduce the

severity of rheumatoid arthritis and itchy, scaly skin conditions;

* Concentration source of nutrients. The high calorie concentration in

walnuts and their substantial nutrient levels, make them good for people

with small appetites, such as convalescents;

* Walnuts contain a fair amount of ellagic acid. It has

cancer-prevention properties and it has a soothing effect on our minds and

nerves, which enable us to sleep;

 

SEEDS AND THEIR PROPERTIES

 

* Seeds develop good complexion and strong bones due to several good

minerals in which they are rich;

* They help to prevent sagging jowls and fatty accumulation around the

throat;

* The jaws are constantly exercised by frequent seed or nut chewing;

* Excess deposits of fat stored in the muscle tissue of the face,

neck, and throat is gradually " burned up " by increased chemical combustion;

* Seeds keep teeth free of cavities and plaque and the gums free of

inflammatory infections like periodonitis and gingivitis;

* Chewing seeds often helps to " massage " gums areas with lesions;

 

LINSEED

 

Nutritional Value

 

* Linseed is one of the few plant substances rich in omega-3 fatty

acids;

 

Health Benefits

 

* Benefits heart health, the body's defence systems and inflammatory

conditions;

* Lignans are among the plant substances that have a weak

oestrogen-like activity. They may also supplant stronger oestrogens,

reducing high blood levels of oestrogen, a risk factor for breast cancer;

* As well as averting constipation, linseed encourages " friendly "

intestinal flora, which prevent the development or re-absorption of toxic

products of the metabolism;

* Linseed contains mucilaginous fibre, which soothes the delicate

linings of the stomach and digestive tract.

 

PUMPKIN SEEDS

 

Health Benefits

 

* Tests confirm the traditional use of pumpkin seeds for an enlarged

prostate;

* In 1990, in a double blind study over 3 months, pumpkin seed extract

significantly improved symptoms such as urinary-flow time, amount and

frequency in sufferers, compared to those given a placebo;

* Pumpkin seeds can reduce the formation of calcium oxalate crystals,

which can lead to bladder stones. For example, in 1987. In a study of an

area in Thailand with a high number of bladder stone sufferers, pumpkin

seeds were more effective than conventional treatment in reducing crystals;

 

* Zinc is vital to the immune system, for example, to help infection

resistance and for wound healing, growth and taste.

 

SESAME SEEDS

 

Health benefits

 

* Sesame seed is excellent for underweight and malnourished people;

* It is used in the relief for colitis, gastritis, heartburn, and

indigestion;

* The sesame seed oil has an excellent result in the treatment of

complicated fracture wounds;

 

SUNFLOWER SEEDS

 

Nutritional Value

 

* Rich natural source of vitamin E and linoleic acid;

* Good source of beta carotene and vitamins C and E;

 

Health Benefits

 

* A low level of vitamin E is the most important risk factor in deaths

from heart attack. People with low vitamin E levels are nearly 3 times more

likely to develop angina. Increasing linoleic acid decreases both total and

LDL " bad " cholesterol, which helps avoid narrowing of the arteries. Linoleic

acid also discourages blood clotting;

* Anti-cancer potential - people who eat more foods rich in the

antioxidant beta carotene and vitamins C and E levels of cancer, and are

less vulnerable to cataracts as they get older;

* Prevents damage caused by exercise. Exhaustive exercise increases

the concentration of free radicals in the body, which can lead to muscle

damage unless ample vitamin E is present to prevent oxidation;

* Sunflower seeds have been used in the form of tea to remove mucus

accumulation and to cure prostate problems;

 

BERRIES AND THEIR PROPERTIES

 

* Berries contain significant amounts of: iron, copper, manganese,

zinc, molybdenum, cobalt, nickel, chromium, fluorine, selenium, silicon,

rubdium, aluminium, boron, bromine and others;

* Ellagic acid is a substance that reduces greatly the incidence of

cancer and it is present in berries and brazil nuts;

* Ellagic acid can only be used as a preventive and not as a

treatment;

 

BILBERRY

 

Nutritional Value

 

* Rich in flavonoids and anthocyanosides;

* Dried bilberries can be taken as they are, but it is better to take

a concentrated solutionof the fruit juice and drink and drink a wineglassful

as required;

 

Health Benefits

 

* Bilberry flavonoids strengthen the blood capillaries and improve

circulation. This property may help prevent and treat problems such as

chilblains, broken veins, varicose veins and poor circulation in diabetics;

* Bilberry extract has been shown to help a range of eye problems.

Bilberry extract taken in combination with 20mg of beta-carotene a day may

improve adaptation to light and night vision;

* May help the body resist illness. Bilberry anthocyanin flavonoids

have antioxidant, anti-infective and anti-inflammatory actions;

* Counters urinary tract infections. Blueberries contain the same

compound that in cranberries prevents the main bacteria that cause urinary

tract infections from gaining a hold on the bladder wall;

* Traditionally used to treat diarrhoea. Eating bilberries or

blueberries fresh or dried is an old remedy for diarrhoea;

* Bilberries contain a significant preventive and curative antiulcer

activity, which are attributed to the group of compounds in the berries

themselves called anthocyanosides. This flavonoid is also common to all red

and blue berries such as blackberries, cherries, blueberries and hawthorn;

* The fluid extract or powder of dried bilberries has been amply

documented to benefit problems of circulatory insufficiency in the

extremities including feet and legs, hands and arms, as well as the head

area;

* In fact, the extract is well documented to reduce and even reverse

damage caused by actual blood-vessel deterioration or inflammation;

* It strengthens the entire vascular system and prevents leakage of

fluids or cells from capillaries;

* Strengthens coronary arteries and helps prevent obstruction of heart

arteries by accumulation of digested fat;

* Bilberry also inhibits the degradation of blood platelets;

* Extract of bilberry is quite useful for the prevention and treatment

of haemorrhaging and the formation of blood clots. It prevents venous

insufficiency causing swelling of the ankles and feet-especially during

pregnancy or as people age.

* Bilberries increase enzymatic activity and energy production in the

eye. Thus, it enables the eyes to receive and transmit signals better and

more rapidly

 

BLACKCURRANT

 

Nutritional Value

 

* Blackcurrants are very high in vitamin C and also provide

significant amounts of vitamin E and carotenes;

* High potassium level;

 

Health Benefits

 

* People who eat more of foods rich in antioxidants have been shown to

have a lower rate of heart disease, stroke, cataracts and cancer;

* Anthocyanin flavonoids counter the common bacteria that cause food

poisoning and urinary tract infections. The high pectin level of

blackcurrants can also help relieve diarrhoea, for which the fruit is

traditionally used;

* Anthocyanin flavonoids are anti-inflammatory, which explains why a

blackcurrant drink helps to relieve a swollen, sore throat and may also be

linked to its traditional use for rheumatism. Blackcurrant seeds contain

25-30% gamma-linolenic acid (GLA), a fatty acid;

* Extracted from the seeds, GLA is used to treat inflammation

associated with rheumatism and skin conditions, such as eczema and

psoriasis. In theory, the amount of blackcurrants most people eat provides

too little GLA to benefit these ailments but traditional use for rheumatism

suggests they are worth trying. Grind the seeds to help make the GLA

available to the body;

* Diuretic with a high potassium level;

* Diuretic often help those who suffer from high blood pressure and

rheumatism, but deplete their potassium levels. Blackcurrants combine a

diuretic effect with a high level of potassium;

 

CHERRY

 

Nutritional Value

 

* Cherries are have a high iron and alkaline content;

 

Health Benefits

 

* Cherries are excellent, for they depurate, alkalise and mineralise

our blood; They are famous for their quality to neutralise the organism

acids;

* They can help gout by lowering uric and acid levels;

* Gout sufferers build up excess uric acid, a natural waste product of

digestion, which forms into crystals in the joints leading to pain and

swelling;

* Acid cherries have astringent properties while sweet cherries are

laxative;

* Black cherries are recommended against anaemia due to their high

iron content;

 

CRANBERRY

 

Health Benefits

 

* Helps prevent and treat urinary tract infections, particularly

cystitis in women;

* The most common bacteria causing urinary tract infections,

Escherichia coli, thrives by attaching itself to the walls of the intestines

and bladder. An unidentified substance in cranberry discourages the

adhesion;

* Can help the body's defences - Cranberries are anti-fungal and

antiviral (but not against the Candid albicans fungus that causes thrush);

* May aid kidney stone sufferers- in those with kidney stones, small

amounts of cranberries may help lower urine levels of calcium, preventing

stone formation;

 

GOSSEBERRY

 

Health Benefits

 

* Gooseberry have about them certain nutritional properties that help

to lower serum cholesterol in the circulating blood plasma by assisting fat

metabolism within the liver;

 

HAWTHORN BERRY

 

Nutritional Value

 

* They have a high sugar- low-protein and fat content pulp;

* Rich in vitamin C and bioflavonoids;

 

Health Benefits

 

* These berries are active in the treatment of heart palpitations,

angina, and stroke. This action is attributed in part, on the bioflavonoids

such as rutin and hesperidin and vitamin C present in the berries;

 

MULBERRY

 

Nutritional Value

 

* These berries are rich vitamin A, potassium, phosphorous and

calcium;

 

Health Benefits

 

* They have a strong anti-inflammatory and antiseptic action and

therefore used to clean the blood, digest and refresh;

* It is advised to people with acid saturated bodies as well as

rheumatic problems, gout and arthritis;

 

STRAWBERRY

 

* Strawberries are known as a " false " fruit because it grows from the

base and not from the ovary of the flower, therefore it is not a " true "

berry;

 

Nutritional Value

 

* One of the richest sources of vitamin C as well as fibber;

* High content of sodium and easy assimilative iron;

 

Health Benefits

 

* They are a traditional diuretic and have an excellent effect on the

kidneys;

* Also used to relieve rheumatism or gout;

* Strawberries have an alkaline reaction in the body due to their high

sodium content;

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Hello!

 

Thank you for posting this message! Your information is really helpful

for me, and I also hope for a lot of people who need it.

You could also check on vitanaturalis.com. It's a site I found and

there is a lot of interesting information there, too. There are many

receipts that I've tried and they were good.

Maybe you'd find something helpful there.

 

All the best!

[Guest guest]

Wow lots of great info!! Thanks for posting it.

Gabby

 

 

 

, " Wani " <jocanas wrote:

>

> Great Info!!

>

> Why pay for expensive Supplements and Prescription Drugs, when you

can eat

> delicious fruit as your medicine!!!

>

>

>

> FRUITS AND THEIR PROPERTIES

>

> PINEAPPLE

>

> * Like melons, pineapples have no built-in reserves of starch

that

> convert to sugar- thestarch is stored in the stem of the plant

rather than

> in the fruit itself. Just before the fruitripens completely, the

starch

> converts to sugar and enters the fruit;

> * A large pineapple will have a greater proportion of edible

flesh to

> rind and core, but small and medium- sized pineapples can still be

> delicious;

> * The fruit should be firm and plump, as well as heavy for its

size,

> with fresh looking green leaves;

> * A good pineapple should be fragrant, but if the fruit is

cold, the

> aroma may not be apparent;

> * The pineapple is considered to be a protective fruit;

>

> Nutritional Value

>

> * The pineapple is the most essential foodstuff in " The Dries

Cancer

> Diet " ;

> * This fruit has great nutritive value;

> * It contains carbohydrates, proteins, fats and water.It also

has

> calcium, phosphorous, iron, magnesium, potassium and sodium,

> chlorine,sulphur and manganese;

> * Pineapples are an excellent source of vitamin C and have

vitamin A,

> B1 and B2;

>

> Health Benefits

>

> * Lessens time and degree of inflammation;

> * Pineapple enzymes have been used with success to treat

rheumatoid

> arthritis and tospeed tissue repair as a result of injuries,

diabetic ulcers

> and general surgery;

> * Bromelain enzymes are present in raw pineapple or freshly

squeezed

> juice;

> * Pineapple enzymes act specifically to break down protein,

helping

> to ease digestion;

> * Reduces blood clotting and helps remove plaque from arterial

walls.

> Studies suggest that pineapple enzymes may improve circulation in

those with

> narrowed arteries, such as angina sufferers;

> * Used to help cure bronquitis, throat infections; it has a

laxative

> effect, helps to clear digestive inflammation and intestinal

fevers;

> * It is efficient in the treatment of arterioscleroses and

anaemia;

> * Pineapple is an excellent cerebral toner; it combats loss of

memory,

> sadness and melancholy;

>

> AVOCADO

>

> * A smooth, buttery texture and a mild, nutty flavour are the

> hallmarks of the avocado, a tropical fruit with a unique flavour

that can be

> used in many different ways;

> * On the outside it looks like a leathery pear that is sometimes

> called an " alligator pear " or a " butter pear " ;

>

> Nutritional Value

>

> * The third most important food in " The Dries Cancer Diet " ;

> * Is high in vitamin E. It is also high in monounsaturated fat

and

> calories;

> * It is one of the most nourishing fruits;

> * It has almost all vitamins, including vitamin C;

> * The avocado contains fourteen minerals, all regulate body

functions

> and stimulate growth;

> * Its fatty substances have a good effect on the organism while

> animals fats have a harmful effect;

>

> Health benefits

>

> * Avocado nourishes all the organism and helps cure several

ailments;

> * Helps to combat harms done by eating meat, digestive problems,

> rheumatism, kidney, liver and skin infections;

> * They aid in red blood regeneration and prevent anaemia;

>

> FIGS

>

> * Figs are noticed for their sweetness and soft texture - they

consist

> of a pliable skin enclosing a sweet, even softer, fleshly interior

filled

> with edible seeds;

> * Figs have the shortest life span of any fruit in the market.

Once

> they are harvested, they last about only a week. As a consequence,

about 90

> percent of the world's fig harvest is dried;

>

> Nutritional Value

>

> * The mineral content of figs closely resembles that of human

milk;

> * Figs are rich in both vitamins A, B1, B2 and calcium, iron,

> phosphorus, manganese, sodium potassium and chlorine;

> * Due to its high content in glucose, the most assimilative of

all

> sugars the fig is nutritive;

> * Figs are high in vitamin B, that is essential in the intestine

> regulation, the fig has a similar function in our bodies as cereals

do;

> * They contain mucin and pectin;

> * Black figs are high in potassium;

> * Dried figs, offer a surprisingly dense nutritional package;

> * Dried figs are rich in fibre, potassium, calcium, magnesium

and

> iron, and are useful as a more nourishing substitute for sugar in

cooking;

>

> Health Benefits

>

> * The fig is oxidant, laxative, diuretic, digestible and a blood

> cleanser;

> * It is excellent for the liver;

> * Great producers of energy;

>

> MANGOES

>

> * Mangoes are round, oval, or kidney shaped, and are about the

size of

> a small melon or large avocado.They have a smooth skin and orange

yellow

> flesh;

> * When ripe, the flesh is soft and exceptionally juicy, to the

point

> where eating a mango can be a fairly messy business, the taste,

however, is

> matchless;

> * Most mangoes start off green and develop patches of gold,

yellow, or

> red as they ripen;

>

> Nutritional Value

>

> * Mangoes are rich in vitamins A and C;

> * Their content in vitamin C varies according to the type of

mango;

> * They are a useful source of vitamin E and iron;

> * Ripe mangoes are rich in beta - carotene;

> * Mangoes have excellent nutritive qualities;

>

> Health benefits

>

> * Mangoes are depurative and diuretic;

> * Are good to combat stomach acidity;

>

> GRAPES

>

> * Most commercial grapes grow on woody vines that are not

raised from

> seeds, but are propagated from cuttings or grafted onto existing

rootstocks;

> * The vine plants must be staked or trellised as they grow, to

> support the heavy bunches of fruit;

> * There are four classes of grapes: wine grapes,table grapes,

raisin

> grapes, and sweet juice grapes.

> * Grapes do not mix well with other fruits so they should be

eaten

> alone;

>

> Nutritional Value

>

> * They are incredibly rich in vitamins A, C and P

(bioflavonoids) and

> trace elements such as germanium and selenium;

> * High in water and magnesium content;

> * Dark grapes are high in iron;

> * Raisins and sultanas are a concentrated source of calories,

sugar

> and nutrients;

>

> Health Benefits

>

> * Grapes are considered one of the most medicinal fruits;

> * They are used in several cures having excellent results;

> * Grapes are one of the most efficient and reliable therapies

that

> have an impressive track record for tumour reduction;

> * Grapes will purify the blood, invigorate the immune system,

and put

> flesh and weight back onto bodies that have become severely wasted

and

> weakened by cancer;

> * Sugar from grapes is easily digested and assimilated by the

blood

> without tiring the digestive organ;

> * Grapes tonic, mineralise and renovate the tissues;

> * Grapes promote the action of the bowel, clean the liver and

aid

> kidney function;

> * Due to their high water content they add to the fluids and

help

> eliminate hardened deposits that may have settled in any part of

the body;

> * They are very soothing to the nervous system;

> * They are good blood builders due to their high content of

iron;

>

> PAPAYA

>

> * Called also a tree melon because of its resemblance to a

melon, this

> fruit grows on a giant herbaceous plant and not a tree;

> * The cultivated papaya is a melon like fruit with yellow-

orange

> flesh enclosed in skin that ranges in colour from green to orange

to rose;

> * At the papaya's centre is an oblong cavity containing dozens

of

> small black seeds. It can be round, pear-shaped, or long like a

banana;

> * The papaya is sometimes referred to as papaw, but this is not

> correct, as the papaw is a separate fruit that belongs to an

unrelated

> botanical family;

>

> Nutritional Value

>

> * It is a valuable and delicious fruit;

> * Papayas are rich in several vitamins A, B, C, and D;

> * Rich in calcium, phosphorous and iron;

> * Excellent to eat in the morning for they have nutritional

value that

> satisfies the body's needs in the morning;

> * Excellent food for children because it is important for their

> growth;

> * The papaya is high in digestive properties and has a direct

tonic

> effect on the stomach;

>

> Health benefits

>

> * Papayas clean the digestive organ;

> * Papayas are diuretic, laxative and refreshing;

> * Helps to maintain the acid -alkaline balance of the body;

> * Used in the treatment of stomach ulcers and fevers;

>

> PASSION FRUIT

>

> * An egg-shaped tropical fruit that is also called a purple

> granadilla, the passion fruit has a wrinkled purple brown rind

enclosing

> flesh - covered seeds;

> * The seeds are edible, so the orange pulp can be eaten

straight from

> the shell. Its pulp is very good and highly aromatic it is used for

juicing;

>

> Nutritional Value

>

> * Rich in vitamin C and a good source of vitamin A, iron and

> potassium;

> * If eaten with the seeds, it is an excellent source of dietary

> fibber;

>

> Health Benefits

>

> * Passion fruit has somniferous properties, taken before going

to bed

> they help relax and sleep during the night;

> * They have febrifugal and soporific properties;

>

> BANANA

>

> * Bananas have a peel that comes off easily and neatly;

> * A ripe banana is firm, with a plump texture, strong peel,

and no

> trace of green on the skin;

> * A skin that is flecked with brown means thr fruit is

good.They

> ripen best after they have been picked;

> * They can be easily digested by everyone;

>

> Nutritional Value

>

> * Good source of potassium, whether ripe or less ripe;

> * Very ripe bananas are high in sugars;

> * Sugars in the banana are readily assimilated and they contain

many

> vitamins and minerals;

> * Rich in starch and soluble fibre;

> * They are excellent four young children and infants;

> * Bananas are good in reducing diets because they satisfy the

appetite

> and are low in fat;

>

> Health Benefits

>

> * Potassium can help avoid and regulate high blood pressure;

> * Good for energetic activity. The starch in less ripe bananas

> resists digestion and, along with the fruit's soluble fibre,

provides a

> gentler, longer-lasting energy rise than most sweet foods, which is

good for

> stamina;

> * Very ripe bananas are high in sugars that are readily

assimilated;

> * They benefit muscular system and can improve stamina;

> * Less ripe bananas counter constipation, ripe sugary bananas

help

> relieve diarrhoea;

> * Ripe bananas may raise mood and help sleep. Carbohydrates

eaten with

> little protein are known to have a soothing effect by stimulating

serotonin,

> a substance that raises mood;

> * Ripe bananas eaten on their own supply all the ingredients

for this

> reaction: quickly absorbable carbohydrate, serotonin, its precursor

> trypophan and vitamin B6;

> * Bananas are an excellent food to treat anaemia;

> * Bananas feed the natural acidophilus bacteria of the bowel;

>

> PEACHES

>

> * Peaches are round and smooth with juicy and sweet flesh that

ranges

> from white to intensely yellow;

> * Fine quality peaches are firm and free from blemishes. They

have a

> fresh appearance. If peaches are picked green or immature they will

not

> ripen satisfactorily;

> * Peaches do not gainm sugar after they are pickefor they do

not have

> no reserve of starch.

>

> Nutritional Value

>

> * Provide a good amount of vitamin C and A;

> * High sugar content;

>

> Health Benefits

>

> * Peaches are diuretic, depurative and detoxifying so they are

> wonderful to eat on a weight - loss program;

> * The body assimilates peaches very easily;

> * Indicated to help lung debility, liver infections, cancer

ulcers,

> herpes rheumatic pain, arterial hypertension and anaemia;

>

> APRICOT

>

> * Fresh apricots, which are among the first fruits of summer,

are

> notable for their fragrance, delicate flavour and velvety surface.

>

> Nutritional Value

>

> * Exceptionally high in beta-carotene. Dark orange fresh

apricots are

> one of the top fruits for beta-carotene;

> * Rich in soluble fibre;

> * Dried apricots are rich in potassium;

>

> Health Benefits

>

> * Foods high in beat-carotene are linked to a lower risk of

heart

> disease, stroke, cataracts and some forms of cancer;

> * An intake of potassium helps avoid and regulate high blood

> pressure;

> * Steadies blood sugar levels and helps constipation. Studies

have

> shown that a high intake of soluble fibre steadies blood sugar and

energy

> levels by slowing digestion. It can also help to lower cholesterol

level;

> * Dried apricots in particular help prevent and treat

constipation;

> * Helps prevent iron deficiency. A low intake of iron is a

common

> cause of resistance and stamina;

>

> LEMONS

>

> * Lemons have slin of an oily, fine texture and are heavy for

their

> size;

> * They are firmbut not hard to the touch;

> * The bulk of lemons are either Eurekas or Lisbons;

> * A short neck at the stem end distinguishes Eureka lemons;

Lisbons

> have no distinct neck, but the blossom end tapersto a pointed

nipple;

> * Eurekas may have a few seeds and a somewhat pitted skin, while

> Lisbons are commonly seedless, with smoother skin. Both types have

medium -

> thick skins and are abundantly juicy.

>

> Nutritional Value

>

> * Rich in alkaline elements;

> * Lemons are very rich in acid citric and vitamin C;

> * They contain phosphorus, magnesium, potassium, sodium and

calcium;

> * They are very refreshing and make a wonderful drink in the

Summer

> and a marvellous tea in the winter;

>

> Health Benefits

>

> * They are antiseptic, natural and secure against stomach and

> intestine fermentations;

> * Lemons are one of the most highly alkalinizing foods;

> * They destroy all microbes and create germ invulnerability;

> * Lemons are usually used in fevers and flues as well as in

cleansing

> processes of the body;

> * They are very good in retaining calcium in the body;

> * Lemons are wonderful for throat trouble and catarrh;

>

> GRAPEFRUIT

>

> * Grapefruit is a subtropical acid fruit, probably developed

from a

> cross between an orange and a shaddock, a citrus fruit with thick

skin, many

> seeds, almost no juice, and a verysour taste;

> * Grapefruit often has a reddish brown colour over the normal

yellow.

> This citrus fruit combines tanginess and sweetness;

>

> Nutritional Value

>

> * Fresh grapefruit is low in calories and is a good source of

> flavonoids, water-soluble fibers, potassium, vitamin C and folic

acid;

> * Grapefruit is very rich in citric acid and their salts;

>

> Health Benefits

>

> * Grapefruit, like other citrus fruits, has been shown to exert

some

> anticancer effects;

> * Grapefruit pectin has been found to possess cholesterol-

lowering

> action similar to that of other fruit pectins;

> * Normalizes hematocrit levels (refers to percentage of red

blood

> cells per volume of blood);

> * When taken befor bedtime, grapefruit is conductive to a sound

sleep;

>

> * Helps prevent constipation and stone formation;

> * Excellent aid in reducing fevers from colds and flu;

> * Good for any hardening of the body tissue, such as of the

liver and

> arteries

>

> MELONS

>

> * Melons are members of the Cucurbitaceae, or gourd family,

they grow

> on vines;

> * Except for watermelons, all melons resemble winter squashes in

> structure- they have a thick flesh with a central seed-filled

cavity;

> * Melons do not combine with other foods and should be eaten

alone;

>

> Nutritional Value

>

> * Melons are a good source of potassium, vitamin A, B, and C;

> * The orange flesh varieties have exceptional amounts of

betacarotene;

>

> * Melons are very high in silicone especially when eaten right

down to

> the rind;

>

> Health Benefits

>

> * Ripe melons are refreshing, alkalising, mineralising,

oxidant and

> diuretic;

> * They have an anti-clotting action on the blood;

> * Melons are an excellent supply of distilled water that

contains the

> finest mineral elements;

>

> ORANGE

>

> * Orange trees (and orange hybrids such as tangerines and

tangelos)

> are semitropical evergreens;

> * Oranges are firm, heavy for their size, and evenly shaped.

The skin

> is smooth. Thin skinned oranges are juicier than thick skinned

specimens,

> and small to medium - sized fruits are sweeter than the larger ones

>

> Nutritional Value

>

> * Oranges combine vitamin C and flavanoids;

> * They provide pectin;

> * High in sodium when completely matured in the sunshine;

> * Oranges are one of the best sources of water - soluble

vitamin C;

>

> Health Benefit

>

> * Helps the body's defences. Vitamin C is vital for resistance

to

> infection, both as an oxidant and in its role in improving iron

absorption.

> Oranges combine Vitamin C with flavorous, such as hesperidins,

which seem to

> strengthen the vitamin's antioxidant powers;

> * Anti-cancer potential - In several studies, people who eat

more

> oranges and other citrus fruit have lower rates of some cancers,

especially

> of the stomach. The fruit may block the possible transformation of

nitrates

> and nitrites in foods, especially smoked, into nitosamines

associated with

> stomach cancer;

> * Pectin helps lower cholesterol. Oranges provide pectin, a

form of

> soluble fibre that helps reduce blood cholesterol, especially " bad "

LDL type

> cholesterol;

> * Can improve small blood vessels strength. Flavonoids and

vitamin C

> in oranges help maintain cell wall strength, aiding capillary

circulation;

> * Excellent for treating overacid body conditions, constipation

or a

> sluggish intestinal tract;

>

> PRUNES

>

> * Prunes are dried plums, but just not any plums: The two

fruits are

> identical botanically;

> * Compared to plums that are marketed fresh, the varieties that

make

> satisfactory prunes generally have firmer flesh, more sugar, and a

higher

> acid content - traits that make it possible for the fruits to be

dried with

> their pits intact without fermenting;

> * The transition from plum to prune is a carefully controlled

process.

> The plums are allowed to mature on the tree until they are fully

ripe and

> have developed their maximum sweetness. Then they are mechanically

harvested

> and dried for 15 to 24 hours under closely monitored conditions of

> temperature and humidity;

>

> Nutritional Value

>

> * Rich in magnesium, sodium, phosphorous and potassium;

> * Provide a useful amount of fibre and iron;

>

> Health Benefits

>

> * Prunes have an excellent laxative effect;

> * They clean and unclog the liver, the digestive system and

helps to

> overcome infections and intestinal fevers;

> * Due to its high content in phosphorous the prune has excellent

> results in cerebral debility;

>

> TANGERINE

>

> * Tangerines are flat at the ends and have deep orange, loose

> fitting, pebbly skin;

>

> Nutritional Value

>

> * High content in phosphorous, calcium and vitamin C;

> * Rich in magnesium and vitamins;

>

> Health Benefits

>

> * Due to its high content in phosphorus and calcium the

tangerine

> benefits the development of the skeleton;

> * With its magnesium it tonics the articulations, muscles,

benefits

> the intestines and the nervous system;

> * Their vitamins content is advised against infections;

>

> TOMATO

>

> * Although botanically a fruit-specifically, a berry- the

tomato is

> prepared and served as a vegetable;

> * Equal to oranges, both in vitamins and in alkaline elements

and are

> the finest of foods;

>

> Nutritional Value

>

> * Tomatoes are high in vitamin value andhave significant

levels of

> antioxidants;

> * They have a small amount of beta-carotene;

>

> Health Benefits

>

> * People who eat more of foods rich in these antioxidants have

been

> shown to have lower levels of several forms of cancer, as well as

of heart

> disease, stroke and cataracts;

> * May contain other protective substances. Tomatoes are a good

source

> of theflavonoid substance quercetin, plus a large amount of a

carotene

> called lycopene. Both are being investigated for their potential

protective

> effects;

> * Helps remove toxins, especially uric acid;

>

> WATERMELON

>

> * Watermelons bears more resemblance to a cucumber, with its

seeds

> dispersed in aradical pattern throughout its flesh;

> * There are more than fifty varieties of watermelon. Most

watermelons

> have familiar red flesh, but there are orange and yellow- fleshed

varieties.

> There are also seedless varieties;

> * Watermelons are about 92 percent water and 8 percent sugar;

> * It is extraordinarily refreshing and must be eaten ripe and

fresh;

>

> Nutritional Value

>

> * Watermelons are valuable for their minerals, vitamins, sugars

and

> pure water;;

> * They Provide a useful amount of fibre and iron;

>

> Health Benefits

>

> * The water content helps to clean the kidneys from uric acid;

>

> STRAWBERRY

>

> * Strawberries are known as a " false " fruit because it grows

from the

> base and not from the ovary of the flower, therefore it is not

a " true "

> berry;

>

> Nutritional Value

>

> * One of the richest sources of vitamin C as well as fibber;

> * High content of sodium and easy assimilative iron;

>

> Health Benefits

>

> * They are a traditional diuretic and have an excellent effect

on the

> kidneys;

> * Also used to relieve rheumatism or gout;

> * Strawberries have an alkaline reaction in the body due to

their high

> sodium content;

>

> APPLE

>

> * A member of the rose family, the apple has a compartmented

core and

> is classified as a pome fruit;

>

> Nutritional Value

>

> * The apple may not be the nutritional standout of the fruit

bowl, but

> if an apple is eaten, it will provide you with respectable amounts

of

> soluble and insoluble fibber, some vitamin C and beta-carotene (if

you eat

> the peal), and potassium and boron;

> * The fruit is fibrous, juicy and nonsticky, making it a good

tooth

> -cleaner and a gum stimulator.

> * Apples contain pectin and are an alkaline food;

>

> Health Benefits

>

> * Can reduce blood cholesterol levels, especially " bad " LDL type

> cholesterol. Pectin, a soluble fibre in apples, is thought to play

a key

> part in this;

> * Counters constipation and diarrhoea. The specific

combination of

> fibre types and fruit acid in apples is probably responsible for

their

> well-known ability to prevent and treat constipation. The liquid-

gelling

> pectin and the natural antiviral properties in apples explain their

> traditional use for diarrhoea;

> * Traditionally used for arthritis, rheumatism and gout. The

apple's

> benefits for digestion and the disposal of unwanted substances from

the body

> support its reputation for helping joint problems. This may be due

to a

> combination of actions: fruit acids that improve digestion, the

antioxidant

> effect of the flavonoid quercetin and pectin's ability to increase

> elimination.

> * May improve defences against illness;

>

> OLIVES

>

> Nutritional Value

>

> * Due to fat content olives are highly energetic, especially

when

> ripe, they should be used in the winter;

> * Olives are easy to digest if well chewed;

> * Black olives are better than green olives;

>

> Health Benefits

>

> * They are recommended for tuberculosis and other chest

infections as

> well as asthma.

>

> NUTS AND THEIR PROPERTIES

>

> * The protein and fat contained in many nuts and a few seeds

provide a

> great amount of physiological fuel value to the body;

> * Walnuts, pine nuts, pistachios, almonds and peanuts are very

rich in

> arginine (produces significant reductions in serum cholesterol;

> * Arginine inhibits fat absorption;

> * The inclusion of argimine-rich nuts and seeds in the diet

frequently

> helps to prevent coronary heart disease;

> * Nuts are also rich in tryptophan and tyrosine, two important

> aminoacids for the brain;

> * These affect neurotransmitters or chemicals within the brain;

> * Tryptophan stimulates serotin, the neurotransmitter that

causes a

> sense of relaxation;

> * Nuts are rich in selenium, strontium, boron and molybdenum;

> * Selenium is a potent oxidant, it helps protect the immune

system

> from damage caused by free radicals;

> * Selenium is also vital for proper function of the pancreas and

> keeping muscle tissue elastic;

> * Strontium is vital to the production of immune system

macrophages,

> which move about the body like garbage collectors, consuming

foreign debris

> and harmful bacteria that may injure the system in several ways;

> * Strontium is also a key component in intracellular functions,

it's

> presence in the body keeps cells from mutating due to environmental

> (chemical) or social (stress) considerations;

> * Strontium is also involved in the bonding of calcium with

magnesium,

> phosphorus, potassium and sodium to form strong bones;

> * Boron is essential for calcium uptake and healthy bones and

teeth;

> * Molybdenum is needed in extremely small amounts for nitrogen

> metabolism;

> * Stimulates normal cell activity and is part of the enzyme

system of

> xanthine oxidase;

> * Molybdenum concentrates primarily in the liver, bones, and

kidneys;

> * Low intakes have been frequently associated with male sexual

> impotence, higher incidents of cancer, and frequent mouth and gum

diseases

> in both sexes;

>

> ALMOND

>

> Nutritional value

>

> * High in fat which is mainly monosaturated;

> * Rich source of vitamin E;

> * Almonds are one of the richest non-animal sources of

calcium;

>

> Health Benefits

>

> * Helps reduce blood cholesterol - although almonds are high in

fat,

> it is mainly monounsaturated;

> * Vitamin E has recently emerged as very protective against

death from

> heart disease when eaten in much higher amounts than the daily adult

> allowance of 10mg;

> * They are very nutritive, rich in fat and proteins. Their

proteins

> have a high biological value and they are excellent substitute for

meat;

> * Almonds are energetic and therefore advised to hard and

intellectual

> workers and students;

> * Many doctors prescribe almonds to their cancer patients;

>

> BRAZIL NUT

>

> Nutritional Value

>

> * This tropical nut contains exceptionally high levels of

selenium;

> * The protein of this nut is of high biological value and

recognised

> has complete;

> * Complete proteins are the ones that have all the essential

> aminoacids which are indispensable to life maintenance and growth;

> * The index of growth resulting from the use of the brazil nut

is

> equal to the use of milk;

> * Rich in healthy fats it is essential for students and hard

workers;

>

>

> Health Benefits

>

> * Fattening food for Cancer, AIDS and other flesh-wasting

diseases;

> * Has anticancer properties due to its exceptionally high

levels of

> selenium;

> * Very important to help cure anaemia, malnourished people and

> tuberculoses;

>

> CASHEW NUT

>

> Nutritional Value

>

> * Cashew Nuts have a high vitamin C content as well as iron,

zinc,

> magnesium, selenium and vitamin B1;

> * They also contain about 50% fat, mainly monounsaturated, so

enjoy

> them in small amounts;

>

> Health Benefits

>

> * Cashew nuts have antiseptic and cicatrising properties;

> * They are excellent for toothache and gums;

>

> CHESTNUT

>

> NutritionaL Value

>

> * Chestnuts are energetic and many people eat them in order to

perform

> hard work;

>

> Health benefits

>

> * They are a good food for the liver and kidneys;

> * Chestnuts should be eaten with a juicy fruit to serve as a

laxative

> because the cashew nut is astringent;

> * The water chestnut is excellent for intestinal discomforts

due to

> inadequate chewing of each mouthful consumed, eating in hurry and

bad food

> combinations;

>

> COCONUT

>

> * A quality coconut is heavy for its size. When shaken, the

liquid

> inside will slosh around. A nut without liquid indicates spoilage

as well as

> moldy or wet eyes.

> * The water of the coconut is notthe milk. The coconut is an

> essential food in " The Dries Cancer Diet "

>

> Nutritional Value

>

> * Rich in potassium, sodium and selenium;

> * It is an excellent and complete food when taken in its

natural

> form;

> * It's a good substitute for egg, cheese and milk even better

than all

> of them;

> * Coconut milk compares to mother's milk in its chemical

balance;

>

> Health benefits

>

> * It is well tolerated by diabetics;

> * Coconut is also good to develop the thorax and has a terrific

effect

> on the nerves;

> * Coconut is good for arterioscleroses problems;

> * Plays an important part in the metabolic process of

polyunsaturated

> fatty acids;

> * Prevents the development of free radicals;

>

> HAZELNUTS

>

> Nutritional Value

>

> * Contain about as much vitamin E as almonds. And are high in

vitamins

> B1 and B6;

> * They are also high in fat so they should also be enjoyed in

small

> amounts;

> * Hazelnut oil is delicious and suitable for use in cold dishes

and

> for low temperature cooking;

>

> PEANUTS

>

> Nutritional Value

>

> * Contain about 26 percent protein-higher than dairy products,

eggs,

> fish and many cuts of meat;

> * They have many of the essential B-complex vitamins including

> thiamine, riboflavin, and niacin as well as appreciable amounts of

calcium,

> phosphorus, potassium, iron and magnesium - including a balanced

share of

> calories, but no cholesterol;

>

> Health Benefits

>

> * Peanut leaves are used to cure insomnia, haemorrhages,

hypertension

> and elevated cholesterol levels;

>

> PINE NUTS

>

> Nutritional Value

>

> * Provide more a good amount of vitamin E, as well as a high

level of

> iron magnesium, manganese, zinc and vitamin B1;

>

> PISTACHIO NUT

>

> Nutritional Value

>

> * Pistachios are rich in potassium, phosphorous, and magnesium

salts;

> * High lipid (fat) and protein contents;

>

> Health benefits

>

> * The three elements above combined are an effective treatment

for

> controlling hypertension;

> * All nuts and seeds are fantastic for energy needs due to

their high

> lipid and protein contents. But pistachios give energy in an

unusual way;

> * Glumatic acid forms an interesting partnership with

> gamma-aminobutyric acid (GABA and glumatine (GAM) in making the

reactions of

> the brain run more smoothly;

> * G.A is a stimulant neurotransmitter; GABA is calming to the

brain;

> and GAM is difficult to classify simply because it performs many

different

> functions related to brain metabolism;

> * But the nonessential amino acid GA has the highest

concentration of

> all the amino acids in the brain. It helps in the production of

mental

> energy more than anything else;

>

> WALNUT

>

> Nutritional Value

>

> * Rich in Omega-3 fatty acids;

> * High concentration of nutrients;

> * Good amount of ellagic acid;

>

> Health benefits

>

> * Helps maintain heart health. Linoleic acid can reduce blood

> cholesterol levels. Linoleic acid and alpha-linolenic acid, and

omega -3

> fatty acid, discourage blood clots;

> * Two large-scale diet surveys showed that people who ate

walnuts had

> a lower risk of coronary heart disease;

> * In a third walnuts lowered blood fats, including cholesterol,

and

> blood pressure levels;

> * Omega -3 fatty acids have been used successfully to reduce the

> severity of rheumatoid arthritis and itchy, scaly skin conditions;

> * Concentration source of nutrients. The high calorie

concentration in

> walnuts and their substantial nutrient levels, make them good for

people

> with small appetites, such as convalescents;

> * Walnuts contain a fair amount of ellagic acid. It has

> cancer-prevention properties and it has a soothing effect on our

minds and

> nerves, which enable us to sleep;

>

> SEEDS AND THEIR PROPERTIES

>

> * Seeds develop good complexion and strong bones due to several

good

> minerals in which they are rich;

> * They help to prevent sagging jowls and fatty accumulation

around the

> throat;

> * The jaws are constantly exercised by frequent seed or nut

chewing;

> * Excess deposits of fat stored in the muscle tissue of the

face,

> neck, and throat is gradually " burned up " by increased chemical

combustion;

> * Seeds keep teeth free of cavities and plaque and the gums

free of

> inflammatory infections like periodonitis and gingivitis;

> * Chewing seeds often helps to " massage " gums areas with

lesions;

>

> LINSEED

>

> Nutritional Value

>

> * Linseed is one of the few plant substances rich in omega-3

fatty

> acids;

>

> Health Benefits

>

> * Benefits heart health, the body's defence systems and

inflammatory

> conditions;

> * Lignans are among the plant substances that have a weak

> oestrogen-like activity. They may also supplant stronger oestrogens,

> reducing high blood levels of oestrogen, a risk factor for breast

cancer;

> * As well as averting constipation, linseed

encourages " friendly "

> intestinal flora, which prevent the development or re-absorption of

toxic

> products of the metabolism;

> * Linseed contains mucilaginous fibre, which soothes the

delicate

> linings of the stomach and digestive tract.

>

> PUMPKIN SEEDS

>

> Health Benefits

>

> * Tests confirm the traditional use of pumpkin seeds for an

enlarged

> prostate;

> * In 1990, in a double blind study over 3 months, pumpkin seed

extract

> significantly improved symptoms such as urinary-flow time, amount

and

> frequency in sufferers, compared to those given a placebo;

> * Pumpkin seeds can reduce the formation of calcium oxalate

crystals,

> which can lead to bladder stones. For example, in 1987. In a study

of an

> area in Thailand with a high number of bladder stone sufferers,

pumpkin

> seeds were more effective than conventional treatment in reducing

crystals;

>

> * Zinc is vital to the immune system, for example, to help

infection

> resistance and for wound healing, growth and taste.

>

> SESAME SEEDS

>

> Health benefits

>

> * Sesame seed is excellent for underweight and malnourished

people;

> * It is used in the relief for colitis, gastritis, heartburn,

and

> indigestion;

> * The sesame seed oil has an excellent result in the treatment

of

> complicated fracture wounds;

>

> SUNFLOWER SEEDS

>

> Nutritional Value

>

> * Rich natural source of vitamin E and linoleic acid;

> * Good source of beta carotene and vitamins C and E;

>

> Health Benefits

>

> * A low level of vitamin E is the most important risk factor in

deaths

> from heart attack. People with low vitamin E levels are nearly 3

times more

> likely to develop angina. Increasing linoleic acid decreases both

total and

> LDL " bad " cholesterol, which helps avoid narrowing of the arteries.

Linoleic

> acid also discourages blood clotting;

> * Anti-cancer potential - people who eat more foods rich in the

> antioxidant beta carotene and vitamins C and E levels of cancer,

and are

> less vulnerable to cataracts as they get older;

> * Prevents damage caused by exercise. Exhaustive exercise

increases

> the concentration of free radicals in the body, which can lead to

muscle

> damage unless ample vitamin E is present to prevent oxidation;

> * Sunflower seeds have been used in the form of tea to remove

mucus

> accumulation and to cure prostate problems;

>

> BERRIES AND THEIR PROPERTIES

>

> * Berries contain significant amounts of: iron, copper,

manganese,

> zinc, molybdenum, cobalt, nickel, chromium, fluorine, selenium,

silicon,

> rubdium, aluminium, boron, bromine and others;

> * Ellagic acid is a substance that reduces greatly the

incidence of

> cancer and it is present in berries and brazil nuts;

> * Ellagic acid can only be used as a preventive and not as a

> treatment;

>

> BILBERRY

>

> Nutritional Value

>

> * Rich in flavonoids and anthocyanosides;

> * Dried bilberries can be taken as they are, but it is better

to take

> a concentrated solutionof the fruit juice and drink and drink a

wineglassful

> as required;

>

> Health Benefits

>

> * Bilberry flavonoids strengthen the blood capillaries and

improve

> circulation. This property may help prevent and treat problems such

as

> chilblains, broken veins, varicose veins and poor circulation in

diabetics;

> * Bilberry extract has been shown to help a range of eye

problems.

> Bilberry extract taken in combination with 20mg of beta-carotene a

day may

> improve adaptation to light and night vision;

> * May help the body resist illness. Bilberry anthocyanin

flavonoids

> have antioxidant, anti-infective and anti-inflammatory actions;

> * Counters urinary tract infections. Blueberries contain the

same

> compound that in cranberries prevents the main bacteria that cause

urinary

> tract infections from gaining a hold on the bladder wall;

> * Traditionally used to treat diarrhoea. Eating bilberries or

> blueberries fresh or dried is an old remedy for diarrhoea;

> * Bilberries contain a significant preventive and curative

antiulcer

> activity, which are attributed to the group of compounds in the

berries

> themselves called anthocyanosides. This flavonoid is also common to

all red

> and blue berries such as blackberries, cherries, blueberries and

hawthorn;

> * The fluid extract or powder of dried bilberries has been amply

> documented to benefit problems of circulatory insufficiency in the

> extremities including feet and legs, hands and arms, as well as the

head

> area;

> * In fact, the extract is well documented to reduce and even

reverse

> damage caused by actual blood-vessel deterioration or inflammation;

> * It strengthens the entire vascular system and prevents

leakage of

> fluids or cells from capillaries;

> * Strengthens coronary arteries and helps prevent obstruction

of heart

> arteries by accumulation of digested fat;

> * Bilberry also inhibits the degradation of blood platelets;

> * Extract of bilberry is quite useful for the prevention and

treatment

> of haemorrhaging and the formation of blood clots. It prevents

venous

> insufficiency causing swelling of the ankles and feet-especially

during

> pregnancy or as people age.

> * Bilberries increase enzymatic activity and energy production

in the

> eye. Thus, it enables the eyes to receive and transmit signals

better and

> more rapidly

>

> BLACKCURRANT

>

> Nutritional Value

>

> * Blackcurrants are very high in vitamin C and also provide

> significant amounts of vitamin E and carotenes;

> * High potassium level;

>

> Health Benefits

>

> * People who eat more of foods rich in antioxidants have been

shown to

> have a lower rate of heart disease, stroke, cataracts and cancer;

> * Anthocyanin flavonoids counter the common bacteria that cause

food

> poisoning and urinary tract infections. The high pectin level of

> blackcurrants can also help relieve diarrhoea, for which the fruit

is

> traditionally used;

> * Anthocyanin flavonoids are anti-inflammatory, which explains

why a

> blackcurrant drink helps to relieve a swollen, sore throat and may

also be

> linked to its traditional use for rheumatism. Blackcurrant seeds

contain

> 25-30% gamma-linolenic acid (GLA), a fatty acid;

> * Extracted from the seeds, GLA is used to treat inflammation

> associated with rheumatism and skin conditions, such as eczema and

> psoriasis. In theory, the amount of blackcurrants most people eat

provides

> too little GLA to benefit these ailments but traditional use for

rheumatism

> suggests they are worth trying. Grind the seeds to help make the GLA

> available to the body;

> * Diuretic with a high potassium level;

> * Diuretic often help those who suffer from high blood pressure

and

> rheumatism, but deplete their potassium levels. Blackcurrants

combine a

> diuretic effect with a high level of potassium;

>

> CHERRY

>

> Nutritional Value

>

> * Cherries are have a high iron and alkaline content;

>

> Health Benefits

>

> * Cherries are excellent, for they depurate, alkalise and

mineralise

> our blood; They are famous for their quality to neutralise the

organism

> acids;

> * They can help gout by lowering uric and acid levels;

> * Gout sufferers build up excess uric acid, a natural waste

product of

> digestion, which forms into crystals in the joints leading to pain

and

> swelling;

> * Acid cherries have astringent properties while sweet cherries

are

> laxative;

> * Black cherries are recommended against anaemia due to their

high

> iron content;

>

> CRANBERRY

>

> Health Benefits

>

> * Helps prevent and treat urinary tract infections, particularly

> cystitis in women;

> * The most common bacteria causing urinary tract infections,

> Escherichia coli, thrives by attaching itself to the walls of the

intestines

> and bladder. An unidentified substance in cranberry discourages the

> adhesion;

> * Can help the body's defences - Cranberries are anti-fungal and

> antiviral (but not against the Candid albicans fungus that causes

thrush);

> * May aid kidney stone sufferers- in those with kidney stones,

small

> amounts of cranberries may help lower urine levels of calcium,

preventing

> stone formation;

>

> GOSSEBERRY

>

> Health Benefits

>

> * Gooseberry have about them certain nutritional properties

that help

> to lower serum cholesterol in the circulating blood plasma by

assisting fat

> metabolism within the liver;

>

> HAWTHORN BERRY

>

> Nutritional Value

>

> * They have a high sugar- low-protein and fat content pulp;

> * Rich in vitamin C and bioflavonoids;

>

> Health Benefits

>

> * These berries are active in the treatment of heart

palpitations,

> angina, and stroke. This action is attributed in part, on the

bioflavonoids

> such as rutin and hesperidin and vitamin C present in the berries;

>

> MULBERRY

>

> Nutritional Value

>

> * These berries are rich vitamin A, potassium, phosphorous and

> calcium;

>

> Health Benefits

>

> * They have a strong anti-inflammatory and antiseptic action and

> therefore used to clean the blood, digest and refresh;

> * It is advised to people with acid saturated bodies as well as

> rheumatic problems, gout and arthritis;

>

> STRAWBERRY

>

> * Strawberries are known as a " false " fruit because it grows

from the

> base and not from the ovary of the flower, therefore it is not

a " true "

> berry;

>

> Nutritional Value

>

> * One of the richest sources of vitamin C as well as fibber;

> * High content of sodium and easy assimilative iron;

>

> Health Benefits

>

> * They are a traditional diuretic and have an excellent effect

on the

> kidneys;

> * Also used to relieve rheumatism or gout;

> * Strawberries have an alkaline reaction in the body due to

their high

> sodium content;

>

>

>