Herbal Blog

Now that the world suffers from the Influenza A(H1N1) pandemic it appropriate to look at how plants can help us improve our immune system to help people become resistant to diseases.   Many of nutrition papers have shown that eating dark green leafy vegetables and deeply colored vegetables provide the antioxidants that support health.   In this instance our immune system. These vegetables contain flavonoids which are polyphenols or a group of antioxidants.   Whether we like it or not plants have provided animals with enough nourishment  to keep them healthy.   Even if we become sick, these polyphenols help us recover from disease much faster than without them.

So eat us eat vegetables.   A good guide is really to have all the colorful vegetables such as red, green, purple and yellow.   Make 2/3 of our meals as vegetables.

Many of us are used to eat ampalaya dish as sauteed or “ginisa” but one of the most effective way to get the health benefits of ampalaya is to eat it fresh. We should get used to the bitter taste as this indicates the presence of the active principle “Momordicin”. However, if we want to reduce the bitter taste of raw ampalaya, choose the ampalaya fruit one with big furrows. Another way is to make your ampalaya salad with mix of ginger and calamansi.

The procedure is simple:
1.  Slice thinly ampalaya and regular slice tomatoes, onions, scallions or leeks. Pound a piece of ginger on a mortar and mix.
2.  Before mixing the ampalaya slices, soak for 10 minutes in cold water, slighty hand pressed to drain and mix with the rest.
3.  Add calamasi to your taste, a little salt and some moscovado sugar if preferred.

This salad being ampalaya is good to support blood sugar health, even non-diabetics will benefit because it optimizes glucose metabolism -one will not get hypoglycemic with this. Ampalaya also boost the immune system and help reduce cholesterol. Eat this preparation as often as possible, even as appetizer.

One of the more exciting variety of squash is the “Spaghetti Squash”. It used to be found only in temperate countries, but recently you can now buy this from the supermarket. It is now grown in Bukidnon. This squash is rich in carbohydrates, fiber, calcium, magnesium, phosphorus, potassium and vitamins A, B and C.

How to cook a Spaghetti Squash:

1. Boil in water for 20 minutes. Before boiling pierce the squash, on several locations, with a fork, making sure the holes go through the layers of the squash. You can do this on four sides of the squash.

2. After boiling, cool slightly and open the squash, continuing the cooling of the opened squash.

3. After cooling or when you think you can handle the squash, using a fork, pick the strands of the squash (or “comb out the strands”), removing first the seeds and the inner fiber of the core.

4. You can now do almost anything with these strands. Commonly, a vegetable spaghetti. Saute onions, garlic and a few herbs such as basil and tomatoes or put chunky tomatoes or spaghetti sauce. Top with Parmesan cheese and it ready to eat and enjoyed by the whole family.

Note: do not over boil the squash as it will loose its taste.

This vegetable contains minerals and B-complex vitamins, especially folic acid. Celery can control high blood pressure, particularly if the blood pressure is difficult to control with drugs alone. Celery can also lower cholesterol and also protect the kidneys.

For good blood pressure control try eating 2-4 celery stalks daily or make your own celery juice. Extract the juice from celery using 3-4 stalks, the leaves can also be used with the stalks. This will be approximately 30-40 cc to be taken daily or 3x weekly. Celery juice is also an excellent alkalinizer of the body and can help improve our blood vessels and prevent stroke or heart attacks.