Saturday, June 25, 2005

Aloe Vera

This cactus-like plant, which originated in Africa, has a gel like inside known for thousands of years for it moisturising and medicinal properties. The Egyptians where the first to use the plant for medicine thousands years ago, it is said to boost the immune system and contains natural anaesthetic and antiseptic agents.

The powerful aloe leaf contains more than 75 nutrients and 200 active compounds, including 20 minerals, 18 amino acids, and 12 vitamins, which are all able to fight infection.

Skin problems.

Aloe vera can also be used to heal various irritating skin condtitons,such as eczema acne and psoriasis. Work done in the Ukraine has discovered that Aloe Vera gel contains a hormone that that helps accelerate healing in wounds and third degree burns.


According to experts, aloe juice contains unique mix of vitamins, minerals, amino acids, enzymes and chemicals that damp down inflammation. It also helps arthritis sufferers. And can be used to relive heartburn and peptic ulcers.


Aloe Vera contains soapy substances called saponins that cleans the bowel, and pulpy Fibres called ligins, which absorb and toxins to help bowel also used for indigestion, and can be a powerfully laxative.


Saturday, June 11, 2005

Raisins may keep you from the dentist

Raisins are good for you but did you know they may keep you from the dentist?

It has been found that raisins could protect your teeth. That little snack fights the bacteria that cause gum disease & cavities. This contradicts the long held belief that all sweet food is bad for your smile.

The study by Dr Christine Wu suggests that contrary to popular belief, the chemicals in this popular snack food suppress the growth of several species of oral bacteria associated with cavities and gum disease.

Raisins contain oleanolic acid, oleanolic aldehyde, betulin, betulinic acid and 5 (hydroxymethy1)-2-fur-fural all of which slow down the growth of bacteria and also stop it sticking to teeth to form plaque which can make the teeth fall out. Dr Wu, of the University of Illinois at the Chicago College of Dentistry says, “It is mainly added sugar that contributes to the problem.” The dark colour of fruits comes from caramelisation of natural sugars during drying.

(Research was funded by the California Raisin Marketing Board.)