C
Plus A & Cayenne
Vitamin A (Beta Carotene) is not found in plants: it is manufactured by the human and animal body from pigment substances called carotenes, which are quite common in plants. Carrots and apricots advertise their carotene content by their color, but green plants can be just as rich in these vital pigments.
Vitamin A is essential for night vision, and it promotes healthy skin and mucous membrane. It is important for good bones and teeth, for growth and proper digestion, for the production of red and white corpuscles in the blood, and for lactation. Vitamin A is fat-soluble and is sensitive to oxygen, especially with heat.
Vitamin A is necessary for growth & repair of body tissues; helps maintain smooth, soft disease-free skin; helps protect the mucous membranes of the mouth, nose , throat & lungs, thereby reducing susceptibility to infections; protects against air pollutants; counteracts night-blindness & weak eyesight; aids in bone and teeth formation. Current medical research shows that foods rich in Beta Carotene will help reduce the risk of lung cancer & certain oral cancers. Unlike Vitamin A from fish liver oil, Beta Carotene is non-toxic.
A deficiency of Vitamin A may result in night blindness; increased susceptibility to infections; rough, dry, scaly skin; loss of smell & appetite; frequents fatigue; lack of tearing; and/or defective teeth & retarded gum growth.
The lists of plants following are two kinds: quantitative and alphabetical. The quantitative list presents plants and plant products containing significant amounts of the nutrient involved, in approximate order from highest to lowest content for a given weight. Plants marked with an asterisk (*) contain significantly more of the nutrient than do the unmarked plants. Unless otherwise noted, all items are fresh and unprocessed. Dried fruits are often included without their fresh equivalents because the dried versions weigh considerably less and therefore contain more nutrients than the same weight of fresh fruit.
Vitamin C (Ascorbic acid) is a plant vitamin, occurring to some degree in almost all plants. The body neither makes nor stores vitamin C; a continuous supply must be provided in the food we eat. Normal body cell functioning requires ascorbic acid, as does the formation of healthy collagen (the basic protein of connective tissue), bones, teeth, cartilage, skin, and capillary walls. Vitamin C also promotes the body's effective use of other nutrients, such as iron, B vitamins, vitamins A and E, calcium, and certain amino acids. By promoting the formation of strong connective tissue, it helps to heal wounds and burns. Stress, fever, and infection increase the body's need for vitamin C. Scurvy is a vitamin C deficiency disease. Ascorbic acid is water-soluble and is sensitive to air, heat, light, alkalis, and copperware.
Vitamin C is essential for healthy teeth, gums & Bones; helps heal wounds, scar tissue, & Fractures; prevents scurvy; builds resistance to infection; aids in the prevention & treatment of the common cold; gives strength to blood vessels; aids in the absorption of iron. It is required for the synthesis of collagen, the intercellular "cement" which holds tissues together. It is also one of the major antioxidant nutrients. It prevents the conversion of nitrates (from tobacco smoke, smog, bacon, lunch meats, & some vegetables) into cancer-causing substances. According to Dr. Lines Pauling, the foremost authority on Vitamin C, Vitamin C will decrease the risk of getting certain cancers by 75%.
A deficiency of Vitamin C may lead to soft & bleeding gums, swollen or painful joints, slow-healing wounds & fractures, bruising, nosebleeds, tooth decay, loss of appetite, muscular weakness, skin hemorrhages, capillary weakness, anemia, and/or impaired digestion.
The lists of plants following are two kinds: quantitative and alphabetical. The quantitative list presents plants and plant products containing significant amounts of the nutrient involved, in approximate order from highest to lowest content for a given weight. Plants marked with an asterisk (*) contain significantly more of the nutrient than do the unmarked plants. Those marked with a double asterisk (**) contain considerably more than those with a single asterisk. Unless otherwise noted, all items are fresh and unprocessed. Dried fruits are often included without their fresh equivalents because the dried versions weigh considerably less and therefore contain more nutrients than the same weight of fresh fruit.
Cayenne pepper, Latin name Capsicum frutescens, is also known as African Pepper, Bird Pepper, Capsicum, Chili Pepper, and Marichi-phalam (Sanskrit). The common name Cayenne Pepper also includes the species Capsicum annuum, a species that includes both Chili Peppers and Paprika.
Recently, this fiery, bright-red herb has become as hot in healing as it is on the tongue. Believe it or not, Cayenne, which can set your mouth ablaze, actually quells certain types of severe, chronic pain, including arthritis, diabetic foot pain and shingles. And here's another bit of news: Cayenne aids digestion and my even help prevent heart disease.
Cayenne has long been considered as having the following properties: alterative, anthelmintic, anti-inflammatory, antioxidant, antiseptic, astringent, carminative, circulatory tonic, diaphoretic, expectorant, stimulant, and tonic. Primary chemical constituents of cayenne include capsaicin, capsanthine, beta carotene, flavonoids, and Vitamin C.
Cayenne peppers vary greatly in the amount of heat they induce, and are actually categorized from anywhere between 0 to 300,000 scovile units. Green peppers are rated at "0"......while the hottest, such as Habaneros, are rated at "300,000". A more modern system simply rates heat on a scale of 1 to 10. Many people consume lots of hot peppers in tropical climates as the heat will induce perspiration, which actually helps a person to cool off.
Digestion? Yes, we know. Lots of folks still thing this fiery food causes ulcers. Not so, say scientists. In one study, researchers using a tiny video camera examined subjects' stomach linings while they ate both bland meals and food liberally spiced with jalapeno peppers, a close cousin of cayenne. No difference in their effects on the lining was observed.
Scientists believe capsaicin, the active ingredient in cayenne, assists digestion by stimulation the flow of both salvia and stomach secretions. Saliva contains enzymes that begin the breakdown of carbohydrates, an stomach secretion contain acids and other substances that help digest food.
Healing with Cayenne:
If your goal is to aid digestion or to possibly reduce the risk of heart disease, experts recommend taking cayenne in capsules, which are available from most herbal suppliers. For pain relief, over-the-counter preparations are available. Or just keep this spice on your dinner table. Even very small amounts cayenne are therapeutic. Some of its best-known curative powers include:
Cayenne can also be found in a variety of other external uses such as gargle for sore throat, and as a topical salve to stop the blood flow in bleeding wounds. Lotions and creams can also be purchased that contain the active ingredient, capsaicin, which is applied topically to arthritic joints, sprains and bruises.
Historical culinary uses of cayenne include salsas, chilis, curries, and sauces (such as Tabasco).
Safety Considerations:
Cayenne is generally regarded as safe unless you have ulcers or a history of stomach problems. Remember to wash your hands thoroughly after using either the herb or Zostrix™ cream. Cayenne may be kind to your stomach lining, but rub into your eyes and you've got an entirely different story.
Keep cayenne away from mucus membranes. Wash hands after contact with any loose form of cayenne. If you ingest cayenne and it is scorching your mouth, rather than drinking water, use milk or beer - whichever is closest - to quell the fire. Avoid large doses when pregnant and nursing. Seeds can be especially hot and in some varieties are best avoided. Large doses may irritate the gastro-intestinal tract and kidneys.