DESCRIPTION

CHILDREN
Children suffering from croup will get relief when placed in a steamy bathroom. This is best achieved by running the hot water faucet or the shower.

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Properties
Water has very few nutrients except for the minerals calcium and magnesium, and these vary according to whether the water is hard or soft (hard water contains more minerals than soft water). Other substances may be added to water, for example chlorine to purify it, and fluorides to help prevent dental caries, although fluorine may occur naturally in some cases. Water also contains some sodium; the amount varies from one area to another. Bottled waters may be particularly high in sodium.

Special notes

• Water should be filtered before it is drunk if it contains impurities.
• Bottled mineral waters may be high in sodium.

Contraindications

• If contaminants such as excess chlorine are present, avoid drinking the water and notify the appropriate authority.
• Those on a low-sodium diet may need to avoid some bottled waters. Check the label before drinking.
• Check sodium levels before serving bottled water to infants and children.

DESCRIPTION

FOOD USES
Vinegar’s antiseptic properties make it beneficial in the treatment of urinary infections, such as cystitis, and bowel infections.
Vinegar is used to reduce swelling and pain produced by wasp stings.
Cider vinegar sweetened with honey will counteract stomach acidity, treat coughs, hay fever, and nasal conges­tion. Vinegar and honey may be beneficial in the treatment of arthritis and asthma. A daily drink made by mixing one tablespoon of vinegar in a glass of water may help in the treatment of thrush.
Dab neat cider vinegar on the skin to treat athlete’s foot, ringworm, and eczema.
A drop of vinegar added to the bathwater can soothe skin irritations, including those caused by eczema.

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Properties
Vinegar acts on the urinary tract; it is antiseptic, astringent, and antifungal.

DESCRIPTION

FOOD USES
The fluoride in tea may be beneficial in the prevention of dental caries.
Tea may help in the treatment of diarrhea, dysentery, hepatitis, and gastroenteritis.
The flavonoids in tea may help to destroy harmful bacteria and viruses.
Cold, steeped tea bags placed over the eyes will soothe soreness and irritation. Their astringent properties also make them useful for treating minor injuries and insect bites.
The leaves of green and black tea may be beneficial in the prevention of heart disease and stroke.
Raspberry-leaf tea is a well-known tonic when taken during pregnancy. It also helps prepare the breasts for breast-feeding.

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Properties
Tea provides folic acid (vitamin B9), and some potassium and magnesium. It contains fluoride (0.3-0.5mg. per cup), tannins, and methylxanthines -stimulants that include caffeine. Tea acts on the area of the nervous system that controls the respiratory and digestive systems. It is a diuretic and astringent. Antioxidants called polyphenols have beneficial effects on the circulatory system, while flavonoids act on the immune system.

Special notes

• Studies have shown that green tea may contribute to the prevention of cancer, particularly stomach cancer. Green tea capsules are commercially available but benefits may also accrue from drinking freshly made green tea.
• Always allow the tea to cool slightly before drinking. Do not drink it very hot.
• The caffeìne content of tea is much higher than that of coffee.
• Tea may cause adverse reactions in people who are undergoing medical treatmenr.

Contraindications

• Drinking tea to excess can cause constipation, indigestion, dizziness, palpitations. nntabAty, and insomnia.
• Tea can interfere with the effectiveness of drugs such as allopurinol (for the treatment of gout), antibiotics, antiulcer drugs, and the drug theopbyttne, prescribed for asthma. It can prevent the absorption of ion and interfere with the effectiveness of sedative drugs.

DESCRIPTION

FOOD USES
Some types of alcohol are used in therapeutic practice as carriers or preservatives for other healing substances; for example, vodka or brandy are often used to make a herbal tincture.
Wine tonics stimulate the appetite.
Digestives made from red wine and certain herbs aid digestion when taken after a rich or heavy meal.
Alcohol taken in small quantities may help guard against heart disease, diseases of the arteries, and the formation of gallstones caused by cholesterol.
Red wine is a rich source of flavonoids, which help protect the body from viruses and allergens.

CAUTION
Do not drink alcohol if you are pregnant, are taking antibiotics or aspirin, or have gout. Never give alcohol to someone who is suffering from shock, or someone who is or has been unconscious.

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Properties
Alcohol has culinary, cosmetic, and therapeutic uses. It relaxes and warms the body, acts as an antiseptic and diuretic, and is a depressant.

Special notes

• Safe levels of alcohol consumption are around 10-20g. per day, that is, around two glasses (4fl. oz./125ml.) of wine or just under one pint of beer a day.
• Alcohol can be toxic in large amounts, and under certain circumstances it should be avoided altogether.

Contraindications

• If you are taking any other prescription or over-the-counter drugs – including vitamin and mineral supplements – seek advice from your pharmacist or general practitioner before drinking alcohol.
• Alcohol is best avoided by people who suffer from migraine.

DESCRIPTION

FOOD USES
Blackstrap molasses is a very effective laxative. It is also a good source of iron and other essential minerals. It can be eaten as it comes from the jar, one teaspoonful a day, or it can be used as an ingredient in cakes and puddings. It was once used as the sweetener for the folk remedy that is known as Brimstone and Treacle, which mixed sulfur with molasses or black treacle.

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Properties
Molasses is a rich source of minerals, especially potassium, which the body requires for healthy muscles and for maintaining cells and nervous tissue. It also contributes the mineral alumina, necessary for the growth of bones and teeth, calcium, chromium, iron, zinc, and magnesium.

DESCRIPTION

FOOD USES
Honey’s long recognized antiseptic properties can be utilized to advantage for coughs and sore throats. It is particularly effective when mixed with lemon or vinegar.
Apply a honey compress to cuts and bruises.
Set honey can be helpful in the treatment of ringworm. Smear honey on the affected area as many times throughout the day as possible. Do not cover. Repeat again at bedtime.
Honey is extremely useful for moisturizing the skin and is often a constituent of natural skincare products.
To relieve the irritation of chilblains, make a paste with honey, egg white, and flour; smear over the chilblains and cover the area with a clean bandage.
As a preventive to hay fever, eat a little of the local honev.

CAUTION
Diabetics must avoid honey at ali times.

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Properties
Honey is comprised mainly of the sugars glucose and fructose. It has a very high nutritional value, although it does contain small amounts of minerals – among them calcium, phosphorus, and potassium – and several vitamins: the B complex, C, D, and E. It also contributes some amino acids. Honey is used for both cultnary and therapeutic purposes. It is an antiseptic, which recommends it for the treatment of both internal and external infections, and is reputed to be an excellent food for promoting general good health. A small amount of pollen is usually present in honey Pollen, unlike honey, is a very rich source of nutrients and therefore can be of benefit in itself when taken in large enough quantities.

Special notes
Honey is a healthy alternative to refined sugars.

DESCRIPTION

FOOD USES
Eat live, plain yogurt after completing a course of antibiotics. This will replenish supplies of the beneficial bacteria (flora) that live in the gut and are depleted by repeated use of antibiotics.
In cases of oral or vaginal thrush, apply plain, live yogurt to the area. Repeat two or three times a day until the condition has improved.
Live yogurt may help to reduce blood cholesterol and therefore has a role to play in the prevention of heart disease.

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Properties
Yogurt is a rich source of protein and provides good supplies of vitamin A, the B vitamins thiamine and riboflavin, and calcium. Yogurt made from skimmed milk is relatively low in cholesterol and fats(1.0g. per 100g.). Yogurt is beneficial to the digestive system and the urinary tract. It is antifungal and soothing.

Special notes

• People on special diets may be advised to avoid yogurt.
• Anyone with a lactose intolerance may experience adverse effects from eating yogurt.
• Like milk, yogurt promotes the production of mucus and should therefore be avoided by those with a cold or catarrh.

Contraindications

• People with a lactose intolerance lack the enzyme lactase, which is needed to break down lactose into glucose and galactose. However, they may be able to tolerate acidophilus yogurt because it seems to supply the missing enzyme.
• Anyone on a low-fat or low-cholesterol diet may be advised to avoid full-fat yogurt.
• Women who are earners of the disease galactosemia may have to avoid yogurt and other milk products during pregnancy.

DESCRIPTION

FOOD USES
The white of eggs act on the mucous membranes of the digestive tract and may help in the treatment of digestive ailments.
Egg white, whisked to a froth with a drop of vinegar or milk, makes a soothing face mask.
Whisked egg white also provides relief for diaper rash, and sore, cracked nipples.
Egg yolk makes an excellent tonic for the hair and can be used in both shampoos and conditioners.

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Properties
Eggs are an excellent source of protein, 8 vitamins (thiamine and riboflavin), vitamin D, vitamin A, and the minerals calcium, phosphorus, potassium, and iron. About 74 percent of the weight of an egg is water. Most of the nutrients are in the yolk, although the white does contain thiamine. An egg provides twice as much fat as it does protein and almost the maximum amount of cholesterol that is currently recommended for daily consumption.

Special notes

• Under certain circumstances eggs can cause salmonella poisoning.
• A significant number of people, particularly children, may develop an allergy to eggs. Symptoms of an adverse reaction include swollen eyes and lips, abdominal pain, nausea and subsequent vomiting, and skin reactions.
• Viruses grown in egg culture to make vaccines can occasionally cause an allergic reaction.
• The iron in eggs is more easily made available to the body if foods containing vitamin C – such as orange or grapefruit juice – are eaten with the egg.
• To relieve the irritation of chilblains, make a paste with egg white, honey, and flour; smear over the chilblains and cover with a clean bandage.

Contraindications

• If any of the above symptoms occur after eating eggs, seek medical attention immediately. Should similar symptoms occur following vaccination for mumps, measles, or flu, you should also seek immediate medical advice.
• Pregnant women, elderly and ill people should avoid eating raw eggs. Because of the high cholesterol content of eggs, people with a history of heart disease should confine their consumption of eggs to the whites only, or restrict their consumption to two or three whole eggs a week.

DESCRIPTION

FOOD USES
The seeds are used to treat urinary ailments.
The water poured off from boiled rice helps to overcome stomach upsets and rehydrate someone suffering from fluid loss through diarrhea.
Rice and rice flour are used as substitutes for wheat and some other cereals by people who cannot tolerate gluten and gliadin, such as those with celiac disease.
Germinated rice seeds may help in the treatment of abdominal bloating, lack of appetite, and indigestion.

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Properties
Rice contains high levels of carbohydrates (87g, per 100g, of white, uncooked rice). It contributes B vitamins – folic acid and pyridoxine – iron, and potassium. Brown rice also contains the B vitamin thiamine, which is present in the bran. White rice has Ig. of fat per 100g.; in brown rice the amount of fat is higher. Rice has low amounts of sodium and is cholesterol-free. It is a tonic, a diuretic, and a digestive. It also controls sweating.

Special notes

• White rice contains fewer vitamins than brown, unpolished rice. If possible, use brown varieties for rice dishes.
• Rice contains proteins that lack the essential amino acids lysine and isoleucine and are therefore known as incomplete proteins (complete proteins, such as those found in animal protein, have their full complement of amino acids). To make up for this lack, eat rice with legumes such as peas or beans. These foods lack the essential acids tryptophan, cystine, and methionine, so when the two foods are combined the body benefits from complete proteins. Protein is necessary for the growth and repair of tissues, and provides energy. Incomplete proteins are of relatively little use to the body.

DESCRIPTION

HERBALISM USES
Oats are the basis for a specific herbal remedy for nervous exhaustion and depression.

FOOD USES
Oats may give some protection against cancer of the bowel. They lower the amount of cholesterol in the blood, so helping to protect against heart disease.
Oatmeal may be of benefit to women suffering from menopausal symptoms, and men suffering from impotence or sterility.
Oatmeal is a gende, effective tonic for the nerves and may help those trying to overcome an addiction.
An oatmeal bath moisturizes the skin  and gives relief to eczema sufferers.

CHILDREN
Oatmeal may be recommended to calm hyperactive or highly strung children.

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Propertis
Oats are high in carbohydrates, most of which are starch; the sugar content of oats is iow. Oats are a good source of fiber, contain some protein, and have a higher fat content than rye and wheat flours. They also contain sodium (33mg. per 1OOg.) and are an excellent source of B vitamins (thiamine and pantothenic acid), iron, phosphorus, and potassium. Oats have laxative properties and act as a tonic on the heart, uterus, nervous system, and thymus gland. They also affect the reproductive system.

Special notes

• Oats contain gluten.
• People on special diets, and those suffering from certain diseases, may be advised to avoid eating oats and products containing oats.

Contraindications

• People with celiac disease cannot tolerate gluten or gliadin.
• These substances are also found in wheat and rye. All three cereals should be avoided by those with the disease, as well as any others on a gluten-free diet.
• Oats should also be avoided by people on low-carbohydrate, low-fiber, and low-sodium diets.