A guide to Noni juice benefits

The Noni plant is originally from Southeast Asia, but it is now also found in Tahiti, Hawaii, and India. Scientists have discovered many Noni Juice Benefits. This is largely due to the high number of nutrients that are found in this fruit.

There are over 125 vital nutrients that are found naturally in Noni.

The Noni fruit contains a high vitamin C content. The great part about this fruit is its ability to retain this vitamin so well. Vitamin C has many health benefits including cell repair, boosts immune system, and may prevent cancer.

Noni Juice has been used by patients to help control their asthma symptoms with great results. This is largely due to its natural anti-inflammatory effects.

It is also used as a pain reliever and has been used to successfully rid a person of severe headaches without the harmful side effects that are caused from pain killing drugs.

Noni Juice is also used by some as a digestive stimulant and has a laxative quality. It can be used to successfully treat constipation and stomach conditions such as acid reflux. This is good news for the millions of people who suffer from these types of conditions.

This fruit is also rich in anti-oxidants. There have been many studies performed on the health benefits of anti-oxidants. They essentially give your immune system a boost and can repair cell damage. This is especially encouraging to those who suffer from Cancer.

There are many studies being done to help prove the positive health effects that the Noni fruit provides. Doctors can recommend its consumption, but cannot classify it as a cure to an illness or condition. The number of people who have experienced remarkable improvement while drinking this juice is phenomenal. It is definitely worth researching further and many researchers are quite impressed by their findings.



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Health tip of the day: Benefits of Saffron

Saffron is one of the highly prized and most expensive spices known since antiquity for its colour, flavour and medicinal properties. It is the dried "stigma" or threads of the flower of the S. crocus plant. The plant is a bulbous perennial plant that belongs to the family of iridaceae of the genus, Crocus and known botanically as Crocus sativus.

This exotic spice is a native of Southern Europe and now cultivated worldwide in many countries, particularly in Spain, Italy, France, Greece, Turkey, and Iran and in Jammu & Kashmir state of India.

The C. sativus plant grows to about 15-20 cm in height and bears lavender coloured flowers during each season which lasts from October till November. Each flower features perianth which consists of stalk, known as “style”, connecting to the three “stigmas” or threads to the rest of the plant. These orange-yellow colored stigmas along with the style constitute "saffron" which is used as spice.

Good crop production demands cool dry climate with well drained rich fertile soil and irrigation facilities or sufficient amount of rain fall. The flowers are generally harvested during the early morning hours and soon the stigma separated, allowed to dry and packed for marketing.

Saffron has distinct flavour because of the chemical components in it picrocrocin and safranal. It also contains a natural carotenoid chemical compound, crocin, which gives saffron its golden-yellow hue. These traits along with its medicinal properties make it a valuable ingredient in many foods worldwide.

Health benefits of Saffron

- Saffron contains many plant derived chemical compounds that are known to have anti-oxidant, disease preventing and health promoting properties.

- The flower stigma are composed of many essential volatile oils but the most important being safranal, which gives saffron its distinct hay-like flavour. Other volatile oils in saffron are 3,5,5-trimethyl-4-hydroxy-1-cyclohexanone-2-ene, cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc...

- This spice has many non-volatile active components; the most important of them is α-crocin, a carotenoid compound, which gives the stigmas their characteristic golden yellow colour. It also contains other carotenoids including zeaxanthin, lycopene, α- and β-carotenes. These are important antioxidants that helps protect body from oxidant induced stress, cancers, infections and acts as immune modulators.

- The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, anti-convulsant.

- This novel spice is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium in an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.

- It is also rich in many vital vitamins including vitamin A, folic acid, riboflavin, niacin, vitamin C that are essential for optimum health.

Nutritional value per 100 g.

Principle Nutrient Value - Percentage of RDA

Energy 310 Kcal 15.5%
Carbohydrates 65.37 g 50%
Protein 11.43 g 21%
Total Fat 5.85 g 29%
Cholesterol 0 g 0%
Dietary Fibre 3.9 g 10%

Vitamins

Folates 93 mcg 23%
Niacin 1.46 mg 9%
Pyridoxine 1.010 mg 77%
Riboflavin 0.267 mg 20%
Thiamin 0.115 mg 10%
Vitamin C 80.8 mg 90%
Vitamin A 530 IU 18%

Minerals

Calcium 111 mg 11%
Copper 0.328 mg 37%
Iron 11.10 mg 139%
Magnesium 264 mg 66%
Manganese 28.408 mg 1235%
Phosphorus 252 mg 36%
Zinc 1.09 mg 10%
Potassium 1724 mg 37%
Sodium 148 mg 10%

Selection and storage

Fresh saffron is available in the special spice markets. Try to buy dried whole stigma instead of powdered saffron since oftentimes it may adulterated. Choose well sealed pack from the authentic selling company which includes date of package and date of expiry.

Fresh spice should feature bright orange-yellow hue and each thread like stigma measuring 2 to 4cm in length. Avoid inferior quality product featuring grey color streaks or light spots on the stigma. This spice has characteristic pungent bitter-honey taste with pleasant aroma.

Store it in closed box and keep it in cool dark place away from the light since light rays oxidizes the pigments in saffron and offsets its flavour.

Medicinal use

- The active components present in saffron have many therapeutic applications in many traditional medicines since long time ago as anti-spasmodic, carminative, diaphoretic.

- Research studies have shown that, safranal, a volatile oil found in the spice, has antioxidant, cytotoxicity towards cancer cells, anticonvulsant and antidepressant properties.

- Αlfa-crocin, a carotenoid compound, which gives the spice its characteristic golden yellow colour, has anti-oxidant, anti-depressant, and anti-cancer properties.

Culinary uses

A pinch of fresh saffron is enough to enhance the flavour and colour the entire recipe. There are several methods to use it in the kitchen. Whole stigma can be added directly to the preparations, or oftentimes, the stigma are grounded and powdered using traditional hand mill and added to the recipes. In the third method, a pinch of saffron is added to a cup of hot water, steep; add this water to the recipes.

Safety profile

High doses of saffron can cat as uterine stimulant and in severe cases can cause miscarriage. Therefore pregnant woman may be advised to avoid it in their dishes.

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IV Vitamin C Used to Recover Terminal Swine Flu Case

Dr. Thomas Levy sent me a report on a case where vitamin C was used to completely cure a case of swine flu. He says that adequately dosed vitamin C, to his knowledge, has never failed to cure an acute viral syndrome. According to information he received from a colleague in New Zealand, John Appleton, the following occurred:

A Waikato farmer went to Fiji for holiday, and started developing flu-like symptoms, but decided to tough it out. He arrived back in New Zealand very sick with swine flu. Tauranga Hospital was not able to treat him (what was not known at the time is that he has leukemia -- he didn't know either.) They sent him to Auckland Hospital, but he continued to deteriorate, despite the use of Tamiflu and antibiotics.

His brother-in-law (who knows a bit about vitamin C) contacted Dr. Thomas Levy in the U.S., who referred him to Dr. Appleton. Dr. Appleton provided a lot of info on vitamin C and referred the family to CAM (Centre for Advanced Medicine), www.camltd.co.nz in Auckland.

The family pushed to get him some IV vitamin C, but the hospital refused. CAM doctors encouraged the hospital to try vitamin C. The patient deteriorated further and was on life support. The family was told nothing more could be done and life support would be switched off. His lungs were not functioning. The family said NO -- not until everything has been tried. The hospital was pushed hard to give him IVC and reluctantly agreed, saying if there was no improvement by Friday that's it.

The patient showed signs of improvement by Wednesday, to the hospital’s surprise. Concerns were expressed about his kidneys, and a new specialist wanted to stop the vitamin C use -- the family was told his liver was failing, “caused by vitamin C”. Dr. Appleton gave them lots of data showing the liver is more likely to be affected by antibiotics.

Patient recovery continued to the point where he could be transferred to Waikato (closer to home); he was on a ventilator and NG tube feeding. The doctors there were more receptive to vitamin C, but wouldn't agree to continue the treatment. The family got a high profile lawyer involved who wrote a letter about patient rights and called the hospital to recommend that they sort it out with the family.

The hospital continued with IVC, albeit at a much lower dose. A CAM doctor traveled to Waikato to endorse the treatment and recommend IVC at higher doses. The patient continued to recover -- he was now conscious. The hospital staff was stunned -- they had never seen anything like this.

The patient was told by his brother-in-law that IVC had saved him. The patient’s wife had not lost her husband and children have their father. The patient was by this time fully 'with it' and talking normally with family and taking Lypospheric vitamin C (6 grams daily).

For those doctors wondering about doses, Dr. Levy communicated directly with the brother-in-law to find out. On the Tuesday following the initial "deadline" 25 grams were given intravenously. On Wednesday, 25 gram infusions were again repeated twice.

Thursday the patient received 75 grams, and starting on Friday he received 100 grams intravenously and stayed at this dose daily for another 4 to 6 days. Then the new consultant had the vitamin C discontinued completely. One week later, the IVC was restarted at only one gram twice daily.

Dr. Levy encourages everyone to resend this case history to any and all who you think could benefit, including your friends and contacts in the government. Obviously, a reasonable daily dose of vitamin C could be expected to do an even better job at preventing H1N1 while having no downside relative to the mass vaccinations getting ready to take place.

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Flight the flu with the natural immunity boosters

While the CDC is stating that the best way to help prevent the flu is to get the flu shot, Food Consumer knows that our readers want to know what they can do beyond that to help ward off the flu. We've gathered together some of the latest findings on flu prevention through supplementation and nutrition for your perusal. Some of what we mention won't surprise you, but others just might.

The bottom line is that in order to fight the flu, we need to fortify our immune systems before they come under frontal attack. Fortunately, there are foods and supplements out there that do just that; most of them can be purchased at your local grocery or natural food store.

*Vitamin C. We'll start with the obvious-no-brainer issue of vitamin C, the flu's public enemy number one. We've all known people who start taking extra doses of vitamin C at the first sign of a cold or the flu. This is a smart thing to do, but an even smarter approach is to start taking it before the flu season gets into high gear. Nutrition experts suggest 500-1000 mg. per day to proactively stave off illness. For more information, readers may visitwww.vitamincfoundation.org.

*Vitamin D. For many years, researchers believed that the only valuable function of the sunshine vitamin was in its endocrinal support in helping the body absorb calcium; most calcium supplements on the shelf have vitamin D as well.

But Vitamin D is emerging as one of the most vigorous antibiotics out there. In 2006, the journal Epidemiology and Infection reported on a study showing that activated vitamin D works as a steroid hormone, and that children who are D deficient are more susceptible to viral infections and respiratory ailments. The journal Pediatric Research concurred, citing the increased risk of viral infections in children deficient in the vitamin.

The abstract to the above mentioned study referred to solar radiation as nature's "seasonal stimulus." Skin cancer not withstanding, most of the American population is lacking in vitamin D. While experts say that 15-30 minutes of sun per day is adequate for most adults, they also recommend supplementation when sunlight isn't practical. Health.com suggests 1500-2000 IU/day to help ward off infection.

For more information on vitamin D and prevention of flu or swine flu, visit www.vitamindcouncil.org.

*Zinc. This powerful mineral boosts white blood cells, which are essential to the immune system during flu season. One study in which 50 people with cold symptoms were given a zinc lozenge every two hours reported a drastic reduction in the severity of those symptoms.

*Selenium. Selenium is not easy to obtain through fruits and vegetables, as only soil that is rich with volcanic ash produces selenium-rich produce. Researchers recommend 200 mgs of the mineral, which reduces inflammation and helps clear the body of the flu virus.

While the above supplements can help in the upcoming flu fight, researchers have also reported that the following foods help in supporting healthy immunity:

*Yogurt. But not just ordinary yogurt; make sure you purchase yogurt with active yogurt cultures, which are natural probiotics that ensure a healthy gut. An Austrian study reports that just 7 oz. per day is adequate. If you are put on antibiotics, however, you will likely need to consume more to counteract the antibiotic mechanism that kills good bacteria along with the bad.

*Garlic. On his website, Dr. Joe Mercola cites a study in which 146 people were given either garlic supplements or a placebo. Those who took the garlic were 2/3 less likely to come down with a cold. Researchers state that 2 cloves of garlic/day are good for immune system, although supplements are just as effective.

*Black and Green Tea. We've all heard of the benefits of green tea, a powerful antioxidant that wards off all kinds of ailments. Prevention.com states that black tea is just as beneficial to the immune system, because both teas have L-theanine, a proven flu fighter.

Every trained soldier knows that in order to win the battle, we must know our enemy. When it comes to the flu, we also need to be aware of our weaponry, as it can mean the difference between illness and health.


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Protect yourself against the swine flu with good nutrition

The swine flu is all over the news right now and leaving people in a panic wondering what can be done to protect against getting the illness. Good nutrition is a great place to start. Adding just a few foods to your diet can dramatically decrease your risk of getting the swine flu by building up your immune system.

Right now our population is overfed and undernourished. Meaning that people are filling up on nutritionally deficient foods, leaving their bodies malnourished and immune depressed. When your immune system isn’t supported with good nutrition your body can’t fight off bacteria and viruses as well putting you at a much greater risk of getting sick.

Foods to boost your immune system:

1) Protein: our bodies are made up of protein and in the every day wear and tear we need to keep up adequate protein intake to help our bodies re-build tissues and cells. Good sources of protein include lean meats, eggs, beans, and healthy soy products like tempeh.


2) Vitamin C: everyone knows that Vitamin C is essential to a good immune system; this is why it is frequently taken by people at the first sign of a cold. The problem is that people don’t get enough day to day and it is not stored in the body so when your stores are depleted your immune system crashes. Make sure to get Vitamin C in the foods you eat every day to keep your immune system running strong all the time. Good sources of Vitamin C include citrus fruits, bell peppers, berries, broccoli, tomatoes, and even potatoes.


3) Garlic: garlic is antimicrobial, antiviral, and antiparasitic. It is a wonderful immune enhancer. If you don’t like the taste of garlic, or don’t like smelling like garlic then take it in supplement form. Many supplements out there don’t have a taste or smell. Kyloic aged garlic extract is a great supplement.


4) Probiotics: probiotics keep our gastrointestinal (GI) system working properly. Sixty percent of our immune system lies within our GI tract, thus a healthy GI means healthy immunity. The overuse of antibiotics kills off our natural healthy gut flora and lowers our immunity, ironically. Supplementing with probiotics builds this healthy flora back up. Probiotics can be found in yogurt, fermented foods like sauerkraut and pickles, and in supplemental form.



Including these foods in your daily diet will enhance your immunity and protect you from colds and flu. The swine flu is a very real problem in our society right now and it is important to protect ourselves in the best way possible. Good nutrition is always a win-win situation for our health and the health of our families.


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