Cherries are grown in over 20 countries worldwide. In Europe my favourite is the Picota Cherry from Spain. Picota cherries are handpicked in the Jerte Valley the western region of Southern Spain. They have been grown here since the 17th Century. With over 2 million cherry trees in this region the sight of their spring bloom must be amazing. The longer ripening of this variety of cherry gives their unique deep flavour. The season is between May and August.
Fourteen cherries give you fewer than 50 calories, approximately 20% of your Vitamin C intake. They are free from fat and have a low GI index rating of 22.
Emerging Evidence links cherries to health benefits from easing the pain of gout and arthritis to aiding natural sleep through the increase in melatonin. They reduce risk factors for heart disease, diabetes and certain cancers. Cherries also have among the highest levels of antioxidants and contain beta carotene; they provide a higher source than blueberries or strawberries. Cherries contain Vitamin A and C, bioflavonoid, potassium, magnesium, folate and iron and they are a high source of fibre in the diet. The plant pigment in cherries works with vitamin C to strengthen collagen, a fibrous protein in connective tissue. They are also a great source of nutrition for those who put a lot of strain on their joints.
Health and Well Being using Ancient Indian Herbs and Healing
Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
16 July 2009
15 July 2009
Mango - an Ayurvedic Treat
Ripe sweet mangoes delight the senses. The sweet fragrance fills an entire room and reminds us of the summer sun. In India mango season runs from May through to August. The most popular variety of Mangoes is undoubtedly the Alphonso which are grown in Ratnagiri, south of Mumbai.
Mangoes are rich in antioxidants such as beta carotene and Vitamin C and add fibre to the diet. They contain bioflavanoids; these are natural pigments which have been shown to enhance the effect of antioxidants. Mangoes also contain potassium and are rich in insoluble fibre which helps to eliminate waste and maintain a healthy digestive system.
The mango in ancient India was associated with the Kings. The fruit, flower, bark, seed and leaf are used for a variety of medicinal purposes in Ayurvedic healing. Mangoes are ready to eat when they smell sweet and are slightly soft to the touch. According to Ayurveda when they are ripe they are considered sweet and heating. Eaten in moderation they balance all the three doshas, vata, pitta and kapha and give energy and nourishment to the body (increase the rasa). When they are eaten in large quantities or alone they may aggravate pitta dosha and increase heat in the body. For this reason they are often mixed with spices and used as chutney to increase digestion. Green unripe mangoes are sour, astringent and cooling and may be used in dahls, vegetable dishes and chutneys.
Sweet mangoes are the only fruit that mix well with milk. Milk should not be mixed with sour, bitter, salty, astringent, or pungent tastes. When combined with incompatible tastes milk becomes indigestible and causes a build up of harmful toxins in the body, known as ama.
Mangoes may be mixed with yoghurt and water to create a well loved Indian drink known as Mango Lassi.
Mangoes are rich in antioxidants such as beta carotene and Vitamin C and add fibre to the diet. They contain bioflavanoids; these are natural pigments which have been shown to enhance the effect of antioxidants. Mangoes also contain potassium and are rich in insoluble fibre which helps to eliminate waste and maintain a healthy digestive system.
The mango in ancient India was associated with the Kings. The fruit, flower, bark, seed and leaf are used for a variety of medicinal purposes in Ayurvedic healing. Mangoes are ready to eat when they smell sweet and are slightly soft to the touch. According to Ayurveda when they are ripe they are considered sweet and heating. Eaten in moderation they balance all the three doshas, vata, pitta and kapha and give energy and nourishment to the body (increase the rasa). When they are eaten in large quantities or alone they may aggravate pitta dosha and increase heat in the body. For this reason they are often mixed with spices and used as chutney to increase digestion. Green unripe mangoes are sour, astringent and cooling and may be used in dahls, vegetable dishes and chutneys.
Sweet mangoes are the only fruit that mix well with milk. Milk should not be mixed with sour, bitter, salty, astringent, or pungent tastes. When combined with incompatible tastes milk becomes indigestible and causes a build up of harmful toxins in the body, known as ama.
Mangoes may be mixed with yoghurt and water to create a well loved Indian drink known as Mango Lassi.
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