27 Dec

SOURSOP AND ITS HEALTH BENEFITS

SOURSOP AND ITS HEALTH BENEFITS
Soursop also known as graviola or guanabana is popular in South America, Africa and Southeast Asia . The tree ANNONA MURICATA produces the fruit , soursop , a large , spiny , green tropical fruit with a sweet flesh. The tree is an evergreen broad leaved tree whose every part is useful and has medicinal properties. The fruit has huge health benefits but I would like to focus on its leaves as it seems to be the most beneficial part of the tree.

Soursop leaves contain  a number of natural substances that have biological activity, according to Memorial Sloan-Kettering Cancer Centre. These substances are Acetogenins and are fatty compounds . In this group of compounds  are Annonacin a very powerful substance with the potential to prevent or slow the growth of cancer. Other acetogenins are bulatacin, asimisin, and squamosin.
A study published in The Journal of Medicinal Chemistry showed that compounds in soursop  were found to be up to 250 times more effective in killing breast cancer cells in culture than chemotherapy .  The centre believe that some of its substances or compounds are naturally antiviral  and antiparasitic.  It also contains quinolone annopentocins, coreximine and reticuline

Other health benefits of soursop leaves includes:

1) Treatment of uric acid in gout. You can boil 10 old and green leaves in 2-3 cups of water and simmer till only one cup remains. Take twice a day
2) Treatment of back pain
3) a Treatment of eczema and rheumatism. You can mash the leaves till smooth  and apply to affected areas twice a day
4) The nutrients in the leaves help stabilise blood sugar levels
5) They are powerful immune boosters
6) Can be used to treat boils. Mash the young soursop leaves and apply on affected area.
7) They can be used to get rid of head lice
8) Also found to  be useful in treating hypertension. It’s being used for this in Australia

For your supply of soursop leaves contact us at óla herbs and greens resources limited
33 Oritshe street
Off Obafemi Awolowo way
Ikeja. Lagos.
Call us on 08119488927


5 Dec

BUTTER OR MARGARINE (which one is better)?

Butter or Margarine? That’s  the big question!!! To answer this question we need to understand what exactly these products are.

What is butter and what is margarine? Butter is a natural  solid dairy product made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk while margarine  or spreadable is an unnatural imitation butter. Butter is real food and natural while margarine is an unnatural man-made and “chemicalised “product.

 

Margarine is made via a number of processes which include extracting  vegetable oil with nasty organic solvents like hexane (which is bad for the body) from corn, cottonseed, safflower, sunflower, soy etc. This is then followed with steaming to remove impurities, which destroys the vitamins and antioxidants; this also involves very high temperature which causes the oils to go rancid. Rancid oil destroys health.

 

Next they “force ” the oily liquid to become solid by bubbling hydrogen gas through it using nickel, a toxic heavy metal as a catalyst.  This is a forceful way of changing the natural unsaturated fatty acids to become saturated and solid . During this solidification process, harmful trans- fatty acids are created which are carcinogenic and mutagenic!!! Thus totally reversing what God and nature provided.

 

Emulsifiers, some of which have recently been going to be carcinogenic are added to remove lumps, then they bleach it to remove the grey colour. A second steaming is done to remove chemical odours. To complete the process they add synthetic vitamins , artificial colours and a natural yellow colour.

Butter on the other hand is natural. It’s one of the biblical healthy foods given in the scriptures. It’s simply made by churning milk made by cows to separate the milk from cream. The cream is vigorously churned until it thickens . The clustered butter is washed and formed into shape. In present day butter making are high in  one milk is separated from cream, the cream is pasteurised before more churning to remove bacteria . Salt may be added . The whole process doesn’t any chemicals , colours or bleaching. That’s a major difference between butter and margarine . The word margarine isn’t found in the scriptures nor was it known in the olden days.

Butter in the past got a bad name as being bad , then the food industry created deadly margarine!!! Butter was given a bad name  because it  contains  saturated fats and purportedly causes heart disease and other illnesses. The body needs both saturated and unsaturated fats. About 15% of of the fatty acids in butter are of the short and medium chain variety which aren’t stored in the body as fat. It used by the vital organs for energy.

 

 
Health benefits of butter include:

1.) It contains large amounts of butyric acid which the colon uses as an energy source and it’s a known anti-carcinogenic.
2.) Butter contains lauric acid (which is also found in coconut oil) whIch has antimicrobial and antifungal properties.
3.) Its rich in CLA – conjugated linoleic acid which also protects against cancer and helps the body build muscle instead of fat.
4.) Rich in vitamin D and the other fat soluble vitamins.
5.) Rich in trace minerals especially selenium, powerful antioxidant, zinc, copper, chromium, copper, and iodine.
6.) Rich in Glycospingolipids, a special class of fatty acids that protect against gastrointestinal infections especially in the young and elderly.
7.) Butter contains healthy cholesterol needed for the brain, intestines and nervous system.
8.) The saturated fats and nutrients in butter protect against asthma and infertility.

 

On the other hand, margarine has no health benefits but rather damages human health. The bad impact of margarines on health are because of the types and proportion of fats it contains; the composition of the fats in the vegetable oils and the unhealthy fats created during the process of manufacturing.

 

Margarine is high in polyunsaturated fats which causes inflammation in the body. The vegetable oils have a higher ratio of omega-6 to omega-3 fats and this ratio increases the risk of cancer and heart disease. Other health hazards include raising bad LDL and decreasing the good HDL cholesterol, increased risk of coronary heart disease, decreased fertility, increased blood insulin and diabetes risk.

I’d like to clarify an important issue concerning butter: not all butter are the same.

 

The best butter come from cars that have been fed on grass (grass-fed), haven’t been injected with hormones and antibiotics. Cows that have been fed with other food don’t have the correct ratio of omega-6 to omega -3. The wrong ratio  causes inflammation in the body when such cows products are consumed.

 

It’s a good idea to always check on the packet of the butter you buy that it’s made from the milk of cows that are grass fed and were not injected with hormones and antibiotics like Kerry gold butter. Such healthy butter are also good for cooking.

 

Another healthy product you can get for cooking and for the skin is ghee. Ghee is nutrients densed and contains natural oils like: butter, coconut oil, avocado oil,and  sesame seed oil. Ghee has a high smoking point, hence don’t break down into harmful substances and toxins when heated up. Vegetable oils break down into these harmful substances when  heated to high temperatures.

 

Pastured butter (butter from cows that were fed on grass and moved around on green pasture)—according to recent studies— is protective against cancer, arthritis, obesity, asthma and other diseases.

We need to understand that the human body has been designed by the creator like a perfect machine that grows, develops, repairs, reproduces only if it’s provided with the right foods and right quality. If we keep consuming man made foods that have no place in the body then we reap the consequences of chronic illnesses and diseases. Who gains from these processed foods? The food industry who profits! Who pays the big price with ill health from consuming unnatural, chemically laden foods? The consumers!!! Let’s smell the coffee and go back to eating natural and fresh foods; foods as nature provided or created them.

And let’s also remember moderation in all things is important.