quinta-feira, 15 de abril de 2010
Chás
15:38 | 
Publicada por
Luis Guerreiro
Tília
Propriedades e Indicações: As flores da tília são uma fonte rica em magnésio, com propriedades sedativas, antiespasmódicas e vasodilatadoras. Têm também mucilagens e pequenas quantidades de tanino, que as tornam emolientes e anti-inflamatórias; e glicósidos flavanóides, que as tornam suavemente diuréticas e sudoríficas. As suas aplicações são muito variadas, mas todas elas giram em torno das suas propriedades sedativas e relaxantes: Afecções do sistema nervoso (excitação nervosa, angústia e ansiedade), insónias, enxaquecas, afeccções respiratórias, cardíacas, digestivas, da pele, etc.
Preparação e emprego: ingerido por infusão de flores, decocção de casca (30g de casca por 1 litro de água durante 10 ou 15 minutos) e por extracto fluido. Também se pode empregar externamente como em banho de flores de tília, e em compressas (para afecções da pele ou para a beleza).
Não há possíveis efeitos secundários que sejam relevantes quer no uso interno quer no uso externo da Tília.
http://vidadequalidade.org/plantas-medicinais-tilia/
O chá de Tília é empregue na ajuda do combate a artrite e ao reumatismo.
http://www.icd.com.pt/chaErvas.php
Família: Tiliaceae.
Sinônimos botânicos: Tilia pauciflora Hayne, Tilia grandifolia Ehrhart, Tilia intermedia, Tilia pauciflora Hayne.
Outros nomes populares: tilha, tilhola, tilleira, Largeleaf linden e lime tree (inglés), tillera, tillón e tilo (castellano), tuan (chinês).
Constituintes químicos: inflorescencias: mucílagem, óleo essencial (farnesol, geraniol, eugenol); flavonóides (tilarosídeo, astragalosídeo, rutosídeo, hiperosídeo, quercitrosídeo); leucoantocianosídeos; ácidos orgânicos (caféico, clorogénico, p-cumarínico).
Casca (sem a cortiça): mucílagem, polifenóis: floroglucinol, taninos gálicos e catéquicos, fraxosídeo, esculosídeo.
Propriedades medicinais: antiespasmódica, antiinflamatória, anti-séptico, colagogo, diaforético, diurético, emoliente, eupéptico, hipotensor, sedativo, sudorífera, tranquilizante, vasodilatador periférico.
Indicações: ansiedade, insônia, resfriado, síndrome gripal, asma, indigestões, hipertensão, arteriosclerose, prevenção de tromboembolismo, espasmos gastrointestinais, gastrite.
Parte utilizada: flores e casca sem cortiça.
Contra-indicações/cuidados: pessoas com obstrução das vías biliares ou usando anticoagulante.
Modo de usar:
- flores: infusão de uma colher de sopa por xícara de chá de água. Tampar e deixar por 10 minutos. Dois a quatro xícaras ao dia.
- casca sem cortiça:
- decocção de 30 g/l, ferver por 15 minutos, dois a quatro xícaras de chá ao día, meia hora antes das refeições. Fazer uso descontínuo semana sim, senama não;
- infusão para uso externo: 300 a 600 g em quatro litros de água. Deixar 30 minutos e adicionar à água do banho.
http://www.plantamed.com.br/plantaservas/especies/Tilia_cordata.htm
Lúcia-Lima
Propriedades e Indicações:
A lúcia-lima é rica num óleo essencial composto por mais de cem substâncias, entre as quais o citral, o limoneno e cariofileno. Este óleo confere à planta propriedades digestivas , antiespasmódicas e carminativas (favorece a expulsão de gases dos intestinos).
Esta planta está indicada para os transtornos digestivos (indigestão, digestões pesadas e flatulências). Para as dores menstruais (propriedades sedativas), cólicas biliares e renais, pela sua acção antiespasmódica. E também está indicada para as alterações nervosas como a ansiedade. Por vezes consegue-se obter melhores resultados do que os medicamentos químicos, e com a vantagem de não ter os efeitos secundários desses tranquilizantes.
Preparação e Utilização:
Infusão com os 30g de folhas por cada litro de água (chá de lúcia-lima)
http://vidadequalidade.org/cha-lucia-lima/
Aloysia citriodora Palau - LIMONETE
Nome científico: Aloysia citriodora Palau
Família: Verbenaceae.
Sinônimos botânicos: Aloysia citriodora Ortega ex Pers., Aloysia sleumeri Moldenke, Aloysia triphylla (L'Hér.) Britton, Lippia citriodora (Lam.) Kunth, Lippia triphylla (L'Hér.) Kuntze, Verbena citriodora Cav., Verbena triphylla L'Hér., Zapania citriodora Lam.
Outros nomes populares: cedrina, cidrão, cidrilha, cidrilho, cidró, erva-luísa, falsa-erva-cidreira, lúcia-lima e salva-limão. Lemon verbena (inglês), hierba luisa (espanhol), verveine citronnelle (francês), vervena e erba cedrina (italiano).
Constituintes químicos: borneol, cariofileno, l-carvona, p-cimol, cineol, citral, d-citronelol, etil-eugenol, felandreno, flavonóides, geraniol, glicosídeos iridóides, isosafrol, d-limoneno, l-limoneno, linalol, meheptenona, metilheptona, mucilagem, a-pineno, b-pineno, taninos, terpenol, verbenona.
Propriedades medicinais: antibacteriana, anticatártica, antiemética, antiespasmódica, antimalárica, anti-histérica, aromática, carminativa, cardíaca, depressora do sistema nervoso central, descongestionante, digestiva, emenagoga, estimulante, estomáquica, excitante, febrífuga, prolongadora do sono, sedativa, tônica.
Indicações: afecções do coração, asma, bronquite, congestão nasal, diarréia, digestão, doenças nervosas, dor de cabeça, dor de estômago, enxaqueca, febre, flatulência, gripe, hipocondria, inchaço dos olhos, infecção intestinal, melancolia, náusea, nevralgia, taquicardia, vômito, vertigem, zumbido no ouvido.
Parte utilizada: folhas, flores.
Contra-indicações/cuidados: fotossensibilizante. Evitar exposição ao sol após utilizar compressas. Não ultrapassar a dosagem indicada pois é depressora do Sistema Nervoso Central (SNC).
O uso prolongado pode irritar o aparelho digestivo. Aumenta o sono.
Modo de usar:
Infusão: 2 colheres das de chá de folhas em 1 xícara das de café de água quente. Abafar por 5 minutos. Tomar à noite para a insônia.
Compressas das folhas: inchaço dos olhos.
Licor: macerar 70 folhas frescas em 500 ml de álcool 90o e 500 ml de água destilada por 3 dias. Juntar 300 g de açúcar e casca de 1 limão. Vedar a garrafa e após 20 dias, coar. Tomar 1 cálice após as refeições.
Nome científico: Aloysia citriodora Palau
Família: Verbenaceae.
Sinônimos botânicos: Aloysia citriodora Ortega ex Pers., Aloysia sleumeri Moldenke, Aloysia triphylla (L'Hér.) Britton, Lippia citriodora (Lam.) Kunth, Lippia triphylla (L'Hér.) Kuntze, Verbena citriodora Cav., Verbena triphylla L'Hér., Zapania citriodora Lam.
Outros nomes populares: cedrina, cidrão, cidrilha, cidrilho, cidró, erva-luísa, falsa-erva-cidreira, lúcia-lima e salva-limão. Lemon verbena (inglês), hierba luisa (espanhol), verveine citronnelle (francês), vervena e erba cedrina (italiano).
Constituintes químicos: borneol, cariofileno, l-carvona, p-cimol, cineol, citral, d-citronelol, etil-eugenol, felandreno, flavonóides, geraniol, glicosídeos iridóides, isosafrol, d-limoneno, l-limoneno, linalol, meheptenona, metilheptona, mucilagem, a-pineno, b-pineno, taninos, terpenol, verbenona.
Propriedades medicinais: antibacteriana, anticatártica, antiemética, antiespasmódica, antimalárica, anti-histérica, aromática, carminativa, cardíaca, depressora do sistema nervoso central, descongestionante, digestiva, emenagoga, estimulante, estomáquica, excitante, febrífuga, prolongadora do sono, sedativa, tônica.
Indicações: afecções do coração, asma, bronquite, congestão nasal, diarréia, digestão, doenças nervosas, dor de cabeça, dor de estômago, enxaqueca, febre, flatulência, gripe, hipocondria, inchaço dos olhos, infecção intestinal, melancolia, náusea, nevralgia, taquicardia, vômito, vertigem, zumbido no ouvido.
Parte utilizada: folhas, flores.
Contra-indicações/cuidados: fotossensibilizante. Evitar exposição ao sol após utilizar compressas. Não ultrapassar a dosagem indicada pois é depressora do Sistema Nervoso Central (SNC).
O uso prolongado pode irritar o aparelho digestivo. Aumenta o sono.
Modo de usar:
Infusão: 2 colheres das de chá de folhas em 1 xícara das de café de água quente. Abafar por 5 minutos. Tomar à noite para a insônia.
Compressas das folhas: inchaço dos olhos.
Licor: macerar 70 folhas frescas em 500 ml de álcool 90o e 500 ml de água destilada por 3 dias. Juntar 300 g de açúcar e casca de 1 limão. Vedar a garrafa e após 20 dias, coar. Tomar 1 cálice após as refeições.
| Guia tradicional de chás | |
| Existem várias maneiras de se preparar um chá, conheça: | |
INFUSÃO – Esta forma consiste em despejar água fervente sobre as ervas, numa vasilha, e deixá-las em repouso dez minutos abafadas. DECOCÇÃO – Coloque as ervas em água fria, deixe ferver; a duração varia de acordo com a quantidade de ervas colocadas, pode variar de um a quinze minutos, para flores, folhas, frutos, cascas e raízes. (...mais) MACERAÇÃO – Põe-se de molho as ervas em água fria, durante 12 horas, segundo o que se emprega. CATAPLASMA – Socam-se as plantas, formando uma papa que se coloca sobre o local dolorido, diretamente entre dois panos, quente, morno ou frio. GARGAREJOS – Prepara-se o chá e enxágua-se bem a garganta, faz-se gargarejos várias vezes ao dia. BANHOS – As ervas também se prestam, com bons resultados, para uso externo e interno, muito difundida pela hidroterapia INALAÇÃO – Põe-se as ervas para o cozimento até a fervura, aspirando-se o vapor.
http://www.farmaciasilvestre.com.br/noticia.asp?codigo=1120&COD_MENU=341 | |
Etiquetas:
quarta-feira, 14 de abril de 2010
Milk Thistle Benefits
História
O Cardo Mariano é uma planta medicinal amplamente utilizada na Medicina Tradicional Europeia. Em França as raízes, folhas e frutos são usados no tratamento de prisão de ventre crónica, de várias doenças hepáticas tais como a icterícia, cálculos biliares, hepatite e fígado gordo, como descongestionante do sistema circulatório, no tratamento de hemorróidas e úlceras varicosas e, como anti-alérgico no tratamento da asma e urticária. Em Itália, os frutos do Cardo Mariano são usados no tratamento de doenças do fígado, devido à sua acção desintoxicante do fígado e também pelas suas propriedades diuréticas e cardiotónicas. Na Alemanha e na Hungria, em Medicina Tradicional, os frutos do Cardo Mariano são usados no tratamento de cálculos biliares devido à sua acção colagoga, estimulante da circulação entero-hepática e protectora do fígado. Na Grécia o Cardo Mariano é usado no tratamento de varizes, pedras da vesícula e na úlcera duodenal. A Medicina Homeopática também utiliza as tinturas dos frutos do Cardo Mriano no tratamento de doenças do fígado, cálculos biliares, peritonite, pleurite, congestão do útero e varizes.
O Cardo Mariano é uma planta medicinal amplamente utilizada na Medicina Tradicional Europeia. Em França as raízes, folhas e frutos são usados no tratamento de prisão de ventre crónica, de várias doenças hepáticas tais como a icterícia, cálculos biliares, hepatite e fígado gordo, como descongestionante do sistema circulatório, no tratamento de hemorróidas e úlceras varicosas e, como anti-alérgico no tratamento da asma e urticária. Em Itália, os frutos do Cardo Mariano são usados no tratamento de doenças do fígado, devido à sua acção desintoxicante do fígado e também pelas suas propriedades diuréticas e cardiotónicas. Na Alemanha e na Hungria, em Medicina Tradicional, os frutos do Cardo Mariano são usados no tratamento de cálculos biliares devido à sua acção colagoga, estimulante da circulação entero-hepática e protectora do fígado. Na Grécia o Cardo Mariano é usado no tratamento de varizes, pedras da vesícula e na úlcera duodenal. A Medicina Homeopática também utiliza as tinturas dos frutos do Cardo Mriano no tratamento de doenças do fígado, cálculos biliares, peritonite, pleurite, congestão do útero e varizes.
Características
Os frutos do Cardo Mariano são negros e brilhantes, é uma planta herbácea, anual ou bienal, pertencente à família das Asteraceae e nativa da região mediterrânica.
Os frutos do Cardo Mariano são negros e brilhantes, é uma planta herbácea, anual ou bienal, pertencente à família das Asteraceae e nativa da região mediterrânica.
Propriedades medicinais
A silimarina protege contra as mais severas necroses hepáticas, tais como as provocadas pelo tetracloreto de carbono e contra lesões tóxicas do fígado ocasionadas pelas toxinas de cogumelos venenosos. As substâncias activas do Cardo Mariano também podem ser usadas curativamente, isto é, depois da ingestão de produtos tóxicos. Uma vez que alguns venenos levam algumas horas a serem absorvidos e a chegar ao fígado, a silimarina pode atrasar a sua assimilação, permitindo ao organismo eliminar as toxinas. Contudo, o efeito curativo é mais fraco que o efeito preventivo. Outro efeito terapêutico é devido à silibina, um componente da silimarina. A silibina estimula várias funções das células hepáticas, tais como a proliferação celular, a síntese proteica, a assimilação do oxigénio, a formação de energia, a reparação das membranas celulares danificadas, etc. A silimarina tem uma forte acção antioxidante, protegendo as células hepáticas contra a peroxidação lipídica. A silimarina estimula a actividade da superoxidodismutase (SOD) e aumenta os níveis de glutatião peroxidase (GSH), os dois principais sistemas enzimáticos envolvidos na neutralização dos perigosos radicais livres do oxigénio. a silimarina tem ainda acção anti-inflamatória e anti-alérgica.
A silimarina protege contra as mais severas necroses hepáticas, tais como as provocadas pelo tetracloreto de carbono e contra lesões tóxicas do fígado ocasionadas pelas toxinas de cogumelos venenosos. As substâncias activas do Cardo Mariano também podem ser usadas curativamente, isto é, depois da ingestão de produtos tóxicos. Uma vez que alguns venenos levam algumas horas a serem absorvidos e a chegar ao fígado, a silimarina pode atrasar a sua assimilação, permitindo ao organismo eliminar as toxinas. Contudo, o efeito curativo é mais fraco que o efeito preventivo. Outro efeito terapêutico é devido à silibina, um componente da silimarina. A silibina estimula várias funções das células hepáticas, tais como a proliferação celular, a síntese proteica, a assimilação do oxigénio, a formação de energia, a reparação das membranas celulares danificadas, etc. A silimarina tem uma forte acção antioxidante, protegendo as células hepáticas contra a peroxidação lipídica. A silimarina estimula a actividade da superoxidodismutase (SOD) e aumenta os níveis de glutatião peroxidase (GSH), os dois principais sistemas enzimáticos envolvidos na neutralização dos perigosos radicais livres do oxigénio. a silimarina tem ainda acção anti-inflamatória e anti-alérgica.
Outros nomes
Cardo Mariano
Cardo Mariano
http://www.calendula.pt/descPlanta?id_planta=3
Milk Thistle and Liver Cleansing
Milk thistle benefits are numerous, and it has been used to treat a variety of health conditions. Most important is its role in strengthening and detoxifying the liver.Milk Thistle Benefits
A member of the sunflower flower, its black seeds are harvested for medicinal use. The active ingredient within these seeds is called silymarin, which is where the therapeutic benefits lie.
One of the main benefits is its antioxidant ability, which is more potent than most vitamins. Antioxidants are able to remove toxic chemicals called free radicals from the body. These free radicals cause ceel damage which is the root of disease and premature aging.
Perhaps the most important milk thistle benefits are its effects on the liver. The liver is one of the most important organs in the body, breaking down nutrients and cleaning the body out. Milk thistle detoxifies the liver as well as protects it against damage from toxins, alcohol and other negative effects.
Milk thistle benefits the liver in other ways as well: it promotes regeneration and repair of liver cells, reverses liver damage and is very helpful in the treatment of hepatitis and cirrhosis.
Some milk thistle clinical trials show that milk thistle benefits may includereducing inflammation, decreasing excessive skin cell growth and helping treat endometriosis.
Are there any milk thistle dangers?
There are very few known side effects of milk thistle so you probably don't have to worry about milk thistle dangers if you take recommended dosages.
There have been reports of upset stomach and slight laxative effects. If you have liver disease you should take added precaution. Milk thistle and most other herbs are not recommended for pregnant or nursing mothers.
As with all health supplements, make sure you consult a physician or qualified medical professional before taking any milk thistle supplements.
Finding a High Quality Milk Thistle Supplement
Since all health and dietary supplements are not regulated, you have to make sure you are getting a high quality supplement in order to reap the health benefits.
Following are a few tips:
1. Look for a supplement that is formulated by a company that followsstrict GMP compliance. These are the same rigorous standards that the pharmaceutical companies must comply with.
2. Look for a supplement that is developed by a highly-trained, well-credentialed qualified scientific team ensuring the efficacy of the product.
3. Make sure it contains standardized herbal extract, which are the purest extracts with the most active ingredient - in this case, silymarin.
Milk thistle benefits can improve your health. Be sure to find a quality product and consult a physician before you start supplementation.
http://www.herbal-supplements-guide.com/milk-thistle-benefits.html
Milk Thistle Benefits
Milk Thistle is unique in its ability to protect the liver and has no equivalent in the pharmaceutical drug world. In fact, in cases of poisoning with Amanita mushrooms, which destroy the liver, milk thistle is the only treatment option. It has been so dramatically effective that the treatment has never been disputed, even by the traditional medical community.
Milk thistle acts in a similar fashion to detoxify other synthetic chemicals that find their way into our bodies, from acetaminophen and alcohol to heavy metals and radiation. |
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Milk thistle was approved in 1986 as a treatment for liver disease and it is widely used to treat alcoholic hepatitis, alcoholic fatty liver, cirrhosis, liver poisening and viral hepatitis. It has also been shown to protect the liver against medications such as acetaminophen, a non-aspirin pain reliever.
The active ingredient, or liver-protecting compound in milk thistle is known as silymarin. This substance, which actually consists of a group of compounds called flavonolignands, helps repair liver cells damaged by alcohol and other toxic substances by stimulating protein synthesis. By changing the outside layer of liver cells, it also prevents certain toxins from getting inside. Silymarin also seems to encourage liver cell growth. It can reduce inflammation (important for people with liver inflammation or hepatitis), and has potent antioxidant effects. Antioxidants are thought to protect body cells from damage caused by a chemical process called oxidation. Our Milk Thistle is not standardized to an exact amount (as it is made from pure dried natural herbs. Milk Thistle naturally contains about 70 - 80% Silymarin (and many other constituents thought to work in harmony).
This herb benefits adrenal disorders and inflammatory bowel syndrome, and is used to treat psoriasis (increases bile flow).
Milk thistle has some estrogen-like effects that may stimulate the flow of breast milk in women who are breast-feeding infants. It may also be used to start late menstrual periods. Milk thistle's estrogen-like effect may also have some usefulness for men with prostate cancer.
In animal studies and one small study in humans, milk thistle produced modest reductions in total cholesterol. However, these results have not been demonstrated in larger human studies.
This herb is a must for cleansing and for anyone with any sort of liver dysfunction or exposure to toxins.
Liver disease from alcohol
A comprehensive review by the U.S. Agency for Healthcare Research and Quality (AHRQ) recently identified 16 scientific studies on the use of milk thistle for the treatment of various forms of liver disease. A European standardized extract of milk thistle was used in most of the trials. Problems in study design (such as small numbers of participants, variations in the causes of liver disease, and differences in dosing and duration of milk thistle therapy) made it difficult to draw any definitive conclusions. However, five of seven studies evaluating milk thistle for alcoholic liver disease found significant improvements in liver function. Those with the mildest form of the disease appeared to improve the most. Milk thistle was less effective for those with severe liver disease such as cirrhosis. Cirrhosis is characterized by scarring and permanent, non-reversible damage to the liver. It is often referred to as end-stage liver disease.
Viral hepatitis
Despite the fact that milk thistle is widely used in the treatment of hepatitis (particularly hepatitis C), results from four viral hepatitis studies were contradictory. Some found improvements in liver enzyme activity while others failed to detect these benefits. None of the studies compared milk thistle with interferon or other medications for viral hepatitis.
Cancer
Preliminary laboratory studies also suggest that active substances in milk thistle may have anti-cancer effects. One active substance known as silymarin has strong antioxidant properties and has been shown to inhibit the growth of human prostate, breast, and cervical cancer cells in test tubes. Further studies are needed to determine whether milk thistle is safe or effective for people with these forms of cancer.
High cholesterol
One animal study found that silymarin (an active compound in milk thistle) worked as effectively as the cholesterol-lowering drug probucol, with the additional benefit of substantially increasing HDL ("good") cholesterol. Further studies in people are needed.
Notes: Women with hormone-dependent conditions such as endometriosis, uterine fibroids, and cancers of the breast, ovaries, or uterus should not take or use milk thistle plant extract due to its possible estrogenic effects. Men who have prostate cancer should not take milk thistle without the approval of a doctor. http://www.herbwisdom.com/herb-milk-thistle.html |
Chia Seeds
As Chia seeds (sementes de sálvia hispãnica) são um super-alimento antiqüíssimo, proveniente das culturas pré colombianas. Chia é a palavra maia para designar força. As sementes eram utilizadas por estas culturas como alimento de mega-energia. Os mexicanos costumam dizer que uma colher das sementes é o suficiente para sustentar uma pessoa por 24 horas. E isto tudo porque elas possuem cinco vezes mais cálcio que o leite, duas vezes mais potássio que as bananas, três vezes mais anti-oxidantes que as famosas uvas-do-monte, três vezes mais ferro que o espinafre. São uma fonte de proteína completa, fornecendo todos os aminoácidos essenciais de que precisamos. São também mais ricas em fibras do que a aveia e contêm mais ômega 3 que a linhaça.
As sementes são importadas do México e certificadas organicamente.
As sementes são importadas do México e certificadas organicamente.
http://receitaseliteratura.blogspot.com/2008/04/chia-seeds.html
Sementes de Chia
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Comer sem glúten é aprender uma coisa nova todos os dias. O nome de um cereal/grão/fruto, de palavras curiosas tipo maltodextrina e de outros alimentos que fazem bem à saúde como kéfir, kombucha e sementes de chia (sálvia hispânica).
Umas microsementes com mais proteínas, fibras e ómega 3 do que vários alimentos comuns juntos. Vários estudos indicam que as sementes ajudam à recuperação dos intestinos e fazem
com que a absorção do açúcar seja mais lenta.
Há sementes cinzentas, castanhas, pretas e brancas. A variedade de sementes brancas é designada como Salba. A espécie cultivada na América do Sul desde o tempo dos Aztecas pode ser adquirida sob a forma de semente ou farinha.
Umas microsementes com mais proteínas, fibras e ómega 3 do que vários alimentos comuns juntos. Vários estudos indicam que as sementes ajudam à recuperação dos intestinos e fazem
com que a absorção do açúcar seja mais lenta.
Há sementes cinzentas, castanhas, pretas e brancas. A variedade de sementes brancas é designada como Salba. A espécie cultivada na América do Sul desde o tempo dos Aztecas pode ser adquirida sob a forma de semente ou farinha.
Como as sementes conseguem absorver várias vezes o seu peso de água formando uma espécie de gelatina (ver imagem acima) são óptimas como substituto de ovo, ainda melhor do que o gel formado com sementes de linhaça.
A farinha que resulta da moagem das sementes também começa a ser muito utilizada em receitas sem glúten, sozinha ou em conjunto com outras farinhas sem glúten como a de arroz integral, com bons resultados.
Onde comprar
Orni Pro
Rua do Taralhão, 148
4420-336 Gondomartel
Fax: 224 630 486
Email: geral@orni-pro.com
Fazem envio pelo correio.
Apesar de ser uma loja de produtos para animais o fornecedor garantiu que as sementes podem ser consumidas por humanos.
http://100-gluten.blogspot.com/2009/05/sementes-de-chia.html
Chia Seed - The Ancient Food of the Future
By: William Anderson
In the last twenty five years, there has been a resurrection in the definition of medicine, a resurrection that amplifies the significance of our eating habits and our lifestyle. Medicine is not only defined as a treatment for illness and disease, it is now understood to be for the prevention of illness and disease. That would mean, for example, laughter is a medicine because research found it to boost the immune system. Exercise is good medicine for its cardio-vascular stimulation, muscle toning and flexibility and expelling toxins and for giving you a feeling of well-being, all immune boosters. To express a positive attitude towards life is not only good medicine for you, it is good medicine for those in contact with you. But the most important medicine, especially for the prevention of illness and disease, is our diet. It only needs our cooperation in supplying proper hydration and the needed nutrients to effectively maintain a state of well-being.
Research has revealed that more than two thirds of all deaths in the United States are diet related. More than 50% of all deaths are caused from coronary occlusion, blockage of the blood flow to the heart and/or the brain. These are all preventable deaths according to the Journal of American Medical Association which published in 1961 that, “All coronary occlusion can be eliminated by 97% through a vegetarian diet.” Fourteen hundred American’s are dying of cancer every day. In the prestigious Advances in Cancer Research, they concluded, “At present, we have overwhelming evidence… (that) none of the risk factors for cancer is… more significant than diet and nutrition.”
Because the question of what might be the optimum diet can, at times, be emotionally charged for many people, having had a significant emotional commitment in believing they know what’s best, I would like to suspend the issues of diet and introduce you to a “super” food that all would agree on. It is known as the Chia Seed. Once valued so much that it was used as currency, this unique little seed has exceptional nutritive and structural benefits.
Chia, is familiar to most of us as a seed used for the novelty of the Chia Pet™, clay animals with sprouted Chia seeds covering their bodies. Little is known, however, of the seeds tremendous nutritional value and medicinal properties. For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.
If you try missing a spoonful of Chia in a glass of water and leaving it for approximately 30 minutes or so, when you return the glass will appear to contain not seeds or water, but an almost solid gelatin. This gel-forming reaction is due to the soluble fiber in the Chia. Research believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, are eaten. The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.
In addition to the obvious benefits for diabetics, this slowing in the conversion of carbohydrates into sugar offers the ability for creating endurance. Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surges of highs and lows creating a longer duration in their fueling effects.
One of the exceptional qualities of the Chia seed is its hydrophilic properties, having the ability to absorb more than 12 times its weigh in water. Its ability to hold on to water offers the ability to prolong hydration. Fluids and electrolytes provide the environment that supports the life of all the body’s cells. Their concentration and composition are regulated to remain as constant as possible. With Chia seeds, you retain moisture, regulate, more efficiently, the bodies absorption of nutrients and body fluids. Because there is a greater efficiency in the utilization of body fluids, the electrolyte balance is maintained.
Example: Fluid and electrolyte imbalances occur when large amounts of fluids are lost resulting from vomiting, diarrhea, high fever, or more commonly from sweating? The loss of extracellular fluid occurs in these conditions. Intercellular fluid then shifts out of cells to compensate, causing abnormal distribution of electrolytes across cell membranes resulting in cellular malfunction. So. Retaining and efficiently utilizing body fluids maintains the integrity of extracellular fluids, protecting intercellular fluid balance. The results of which ensure normal electrolyte dispersion across cell membranes (electrolyte balance), maintaining fluid balances, resulting in normal cellular function.
Chia seeds are the definitive hydrophilic colloid for the 21 century diet. Hydrophilic colloids, (a watery, gelatinous, glue-like substance) form the underlying elements of all living cells. They posses the property of readily taking up and giving off the substances essential to cell life. The precipitation of the hydrophilic colloids cause cell death.
The food we eat, in the raw state, consist largely of hydrophilic colloids. When cooked on the other had, precipitates its colloidal integrity. This change in the colloidal state alters the hydration capacity of our foods so as to interfere with their ability to absorb digestive juices. If we were to eat a raw diet we wouldn’t need to introduce the addition of any hydrophilic colloid to our diet. Uncooked foods contain sufficient hydrophilic colloid to keep gastric mucosa in the proper condition. But even with raw foods, they must first be partially broken down by the digestive juices, beginning in the mouth and continuing through he upper tract, to allow the gelatinous reaction to take place. Because of this upper tract digestive process, those who suffer from slow digestion, gas formation, relaxed cardia and heartburn in which the burning is due to organic acids instead of an excess of the normal hydrochloric acid, which frequently accompanies chronic inflammation disease affecting such organs as the heart, lungs, gall bladder and appendix, are usually restricted from eating raw foods. A hydrophilic colloid incorporated with these foods may be used either in connection with the patients regular food or with whatever diet the physician feels is best suited for his patient. The patient with gastric atony or nervous indigestion who complains of heartburn and/or vomiting four to five hours after eating is often helped. There is a lessening of emptying time if the stomach and an improvement in gastric tone. A strict dietary regimen is at as necessary when the hydrophilic.
Chia seed may be used in conjunction with almost any diet your doctor or nutritionist feels is necessary for your condition. The Chia’s hydrophilic colloidal properties aid the digestion of any foods contributing to the patients suffering as a result of a sour stomach. Even if you have sensitivity to certain foods, they may be tolerated with slight discomfort or none at all if a hydrophilic colloid is made a part of your diet. The positive effects on the digestion in the upper portion of the gastrointestinal tract often leads to puree their foods may find benefits from hydrophilic colloids which may lead to eliminating the necessity for pureeing. Even raw vegetables, green salads and fruits, which are largely restricted, may often be given to these patients with little or no discomfort after a short time.
There are several hydrophilic foods available that offer these natural benefits. Cactus juice, beet juice, agar, the edible seaweeds, and many proprietary preparations, which include the silica gels, mucilaginous substance of vegetables origin, are among colloids that prove effective. Each one of the above mentioned substances have one or more drawbacks. They are either too expensive, they may produce toxic side effects, bad tasting, not readily available, insufficient hydration capability, or it is indigestible.
Chia seed, a muscle and tissue builder and an energizer of endurance with extensive hydration properties, possesses none of the above disadvantage, and because if its physiochemical properties, supports effective treatment in immediate problems of digestion. Exactly why this should be true may be puzzling at first. However, if we consider the effect of unusual irritation upon the nerves of the gastrointestinal canal, it is reasonable the think that a less violent and more balanced digestion might quiet the activity of the otherwise hyperactive gut. Inasmuch as the same foods, which formerly produced irritation, may frequently be continued without harm when hydrophilic colloids are used. The relief to nerve irritation seems to offer a logical explanation.
The change, in the lower gastrointestinal tract, is due to the effect of the hydrophilic colloid and to a more complete digestion-taking place along the entire tract due to physiochemical alterations. Both factors are important, as there is undoubtedly a better assimilation of food that supports enhanced nutritional absorption while significantly extending necessary hydration as well as encouraging proper elimination.
As a source of protein, the Chia, after ingestion, is digested and absorbed very easily. This results in rapid transport to the tissue and utilization by the cells. This efficient assimilation makes the Chia very effective when rapid development of tissue takes place, primarily during growth periods if children and adolescents. Also for the growth and regeneration of tissue during pregnancy and lactation, and this would also include regeneration of muscle tissue for conditioning, athletes, weight lifters, etc.
Another unique quality if the Chia seed is its high oil content, and the richest vegetables source for the essential omega-3 fatty acid. It has approximately three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of other grains. These oils, unsaturated fatty acids, are the essential oils your body needs to help emulsify and absorb the fat soluble vitamins, A, D, E, & K. Chia seeds are rich in the unsaturated fatty acid, linoleic, which the body cannot manufacture. When there are rich amounts of linoleic acid sufficiently supplied to the body trough diet, linoleic and arachidonic acids can be synthesized from linoleic acid.
Unsaturated fatty acids are important for respiration of vital organs and make it easier for oxygen to be transported by the blood stream to all cells, tissues, and organs. They also help maintain resilience and lubrication of all cells and combine with protein and cholesterol to form living membranes that hold the body cells together.
Unsaturated fatty acids are essential for normal glandular activity, especially of the adrenal glands and the thyroid glad. They nourish the skin cells and are essential for healthy mucus membranes and nerves. The unsaturated fatty acids function in the body by cooperating with vitamin D in making calcium available to the tissues, assisting in the assimilation of phosphorus, and stimulating the conversion of carotene into vitamin A. Fatty acids are related to normal functioning of the reproductive system. Chia sees contain beneficial long-chain triglycerides (LCT) in the right proportion to reduce cholesterol on arterial walls.
The Chia seed is also a rich source of calcium as it contains the important mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body.
Chia, as an ingredient, is a dieters dream food. There are limitless ways to incorporate the Chia seed into your diet. Chia must be prepared with pure water before using recipes. The seed will absorb 9 times it’s weight in water in less than 10 minutes and is very simple to prepare.
Food Extender/Calorie Displacer: The optimum ratio of water to seed, for most recipes, is 9 part water to 1 part seed. One pound if seed will make 10 pounds of Chia gel. This is the most unique structural quality of the Chia seed. The seed’s hydrophilic (water absorbing) saturated cells hold the water, so when it is mixed with foods, it displaces calories and fat without diluting flavor. In fact, I have found that because Chia gel displaces rather than dilutes, it creates more surface area and can actually enhance the flavor rather than dilute it. Chia gel also works as a fat replacer for many recipes.
Making Chia Gel (9to1 ratio): Put water in a sealable plastic container and slowly pour seed into water while briskly mixing with a wire whisk. This process will avoid any clumping of the seed. Wait a couple of minutes, whisk again and let stand for 5 to 10 minutes. Whisk again before using or storing in refrigerator (Gel will keep up to 2 weeks). You can add this mix to jams, jellies, hot or cold cereals, yogurts, mustard, catsup, tarter sauce, BBQ sauce, etc.. Add the gel, between 50% to 75% by volume, to any of the non-bake mentioned foods, mix well and taste. You will notice a very smooth texture with the integrity of the flavour intact. In addition to adding up to 50% to 75% more volume to the foods used, you have displaced calories and fat by incorporating an ingredient that is 90% water. Use as a fat replacer, for energy and endurance, or for added great taste, buy substituting the oil in your breads with Chia gel. Top your favorite bread dough before baking with Chia gel (for toping on baked goods, breads, cookies, piecrust, etc., reduce the water ration to 8 parts water to 1 part Chia seed) for added shelf life.
Making Chia Gel (9to1 ratio): Put water in a sealable plastic container and slowly pour seed into water while briskly mixing with a wire whisk. This process will avoid any clumping of the seed. Wait a couple of minutes, whisk again and let stand for 5 to 10 minutes. Whisk again before using or storing in refrigerator (Gel will keep up to 2 weeks). You can add this mix to jams, jellies, hot or cold cereals, yogurts, mustard, catsup, tarter sauce, BBQ sauce, etc.. Add the gel, between 50% to 75% by volume, to any of the non-bake mentioned foods, mix well and taste. You will notice a very smooth texture with the integrity of the flavour intact. In addition to adding up to 50% to 75% more volume to the foods used, you have displaced calories and fat by incorporating an ingredient that is 90% water. Use as a fat replacer, for energy and endurance, or for added great taste, buy substituting the oil in your breads with Chia gel. Top your favorite bread dough before baking with Chia gel (for toping on baked goods, breads, cookies, piecrust, etc., reduce the water ration to 8 parts water to 1 part Chia seed) for added shelf life.
There are additional benefits from the Chia seed aside from the nutritive enhancements when used as an ingredient. It was also used by the Indians and missionaries as a poultice for gunshot wounds and other serious injuries. They would pack the wounds with Chia seeds to avoid infections and promote haling. If you place a seed or two in your eyes it will clean your eyes and will also help to clear up any infections. There is a wealth of benefits beyond the information outlined in this article and treasure-trove of benefits yet to be discovered. Chia seed, having a qualitatively unique situational richness along with a profound nutritive profile is one of man’s most useful and beneficial foods and is destined to be the Ancient Food of the Future.
"There is Truth in the information outlined in this article. Truth flows with the fluidity and ease as the valley’s river. Each drop, as with each word flows as the river in the Truth that reaches to and becomes the ocean." -Wm. Anderson
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