Fruit ONLY! Cure for one thousand illnesses...

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;