Archive for the ‘Nutrients and Herbs’ Category


We all know well about Vitamins B12, D, C and several other antioxidants but we are not informed much about the very essential “vitamin B6”.

Here is why Vitamin B6 is an “Essential Vitamin for human body”

  • In our body vitamin B6 is involved in more than 100 metabolic functions. Several researches show that Vitamin B6 may help the heart. One study found that low levels of this vitamin showed an independent risk factor for coronary artery disease.
  • Vitamin B6 plays an important role in women’s health. It helps convert estradiol, one of the three forms of estrogen hormone into estriol, which is the least carcinogenic of the estrogens. Many women with an overgrowth of the Candida albicans yeast don’t metabolize B6 properly as their bodies can’t convert it into the active form (pyridoxal-5-phosphate). Pregnancy  depletes Vitamin B6, and so does birth control pills.
  • Vitamin B6 is very important for mood, as it is needed to convert tryptophan into serotonin, which is the “Feel Good” neurotransmitter in the brain. Balanced level of this vitamin has shown to be helpful in reducing PMS mood swings due to it’s ability to convert tryptophan into the FEEL GOOD hormone Serotonin as the levels of serotonin frequntly drop before and during  menstruation times.
  • This Vitamin is also required to manufacture different brain chemicals and enzymes.
  • “In an article published online on August 10, 2009 in the American Heart Association journal Circulation, Harvard researchers report an association between higher plasma levels of vitamin B6 and a reduction in the risk of myocardial infarction (heart attack) in women.”

Visit this link for the full study (

Here is a list of few of the foods rich in Vitamin B6  by Dr. Axe.

Beetroot, Banana, Wild caught TUNA, Salmon, cooked spinach, chicken breast, hazelnut, garlic, turkey.

** The above information is for educational purposes only. Consult your doctor for specific medical advice, diagnosis and treatment. **


  1. Bowden, J. (2016, November 7). Vitamin B6. Blog Post

  2. Bowden,J, Ph.D.,C.N.S(2011). The Most Effective Ways to Boost Your Energy. Beverly,M. A: Fair Winds Press.


Housefull with “HOLY” Basil



Holy Basil, popularly known as “TULSI” in India is an absolute    “WONDER HERB”. In India holy basil/tulsi is considered to be a sacred plant and keeping this plant at home is considered to be holy and healthy living. Both the leaves and the seeds of this plant possess medicinal properties and the benefits of using this plant are known from as early as the vedic period.

This plant has many therapeutic benefits and the reason i am writing about it, especially at this time of the year, is its role in respiratory disorders and in viral infections. Every other household has common cold, cough or viral fever going on in my part of the world (Bangalore, India). Normally during the rainy season, common cold, flu, dengue fever are widely prevalent. Experts say that during this time a decoction of tulsi leaves acts as a preventative ( exactly why i add tulsi+ginger tea in my diet plans 😉

The leaves of tulsi plant have expectorant properties. They are shown to help remove phlegm from the bronchial tubes. According to ayurvedic physicians, a decoction made of 5-6 tulsi leaves + honey (pure/organic) and fresh squeezed ginger juice is an effective remedy for bronchitis, asthma, flu, cough and cold (Dr. Bakhru, 2007,pp 205).

According to the review of the scientific literature, it is the darker coloured leaves, known as Krishna Tulsi, is more beneficial in respiratory disorder than the lighter coloured version, known as Shyam Tulsi.

The leaves of Tulsi plant are considered “TONIC”.

Benefits of Tulsi leaves:-

  1. They are shown to sharpen memory
  2. Remove catarrhal matter & phlegm from bronchial tubes
  3. Stomach strengthening
  4. Induce copious perspiration. They are specific to many fevers, especially viral fevers.
  5. Helps relieve sore throat
  6. Found beneficial in cardiac disease and reducing blood cholesterol levels.
  7. According to some studies, the usage of leaves protect against stress significantly. This makes the leaves “anti-stress” agents too (major requirement today 😉
  8. Tulsi is also shown to have strengthening effect on the kidney.

Ayurvedic and herbal experts suggest that 5-12 leaves of tulsi chewed twice a day, morning and evening, helps prevent stress, helps in purifying blood and in the prevention of several common ailments.


** The above information is for educational purposes only. There is absolutely no intension to diagnose, prevent, treat or cure any health problems or diseases. Consult your doctor  for specific medical advice, diagnosis and treatment and a diet and exercise expert for advice on diet, herbs and exercise.**


1.Bakhru, H.K. (2007). Healing through natural foods. Mumbai, India: Jaico publishing house.

2. Bakhru, H.K. (2007). A Complete Handbook of Nature Cure 4th ed. Mumbai, India: Jaico publishing house.

3. Bakhru,H.K.(2007). Naturopathy for Longevity. Mumbai, india: Jaico publishing house.

4. Chaudhury, R.R.(2007). The healing powers of HerbsNew Delhi, India:Sterling paperbacks






The magical “Aloe Vera”


            “Aloe Vera”, a plant that most of us know as a “healing plant” for its external application benefits. This plant cannot be beaten as an external wound healer, especially for burns.  Aloe has much more to offer than merely its skin clearing properties. Aloe plant has remarkable health enhancing and medicinal properties. 

             More than 240 species of aloe are now identified and grown mainly in Africa, Asia, Europe and the Americas. Out of these 240 species, 4 are recognised as having significant nutritional value. “Aloe barbadensis miller” is the leader. The aloe leaf is shown to contain at least 75 nutrients and more than 200 active compounds. It also contains 20 minerals, 20 of the total 22 essential amino acids and 12 vitamins. According to juice authority Steve Meyerowitz, aloe vera juice contains vitamins, minerals and nutrients including B1,B2,B3,B6,C, choline, calcium, copper, manganese, potassium, silicon (Bowden,2007).

  Key uses and health benefits:

  • Whole leaves and fresh or dehydrated juice from aloe plant are used for wound healing.
  • Externally used for burns, sunburns, wounds, insect bites, scars etc.
  •  Several studies show aloe having antibacterial and antifungal activities against a number of organisms, especially skin pathogens.
  • Reduces inflammation, speeds up healing and relieves irritation as it heals.
  • Aloe vera juice eases internal inflammation.

            The gel from the aloe leaf is shown to reduce inflammation and it also shows antibacterial effects. When applied on the skin it acts by relieving pain, itching and swelling. According to a report in the Journal of Dermatologic Surgery and Oncology, aloe decreases the surgical recovery time.

            Aloe juice is shown to ease internal inflammation as well. It is believed to have anti-inflammatory action in the digestive system and is often recommended by experts for heartburn and to ease constipation. Internally aloe has laxative and cathartic effects which explains its recommendation to ease constipation. According to a study mentioned in the Journal of Alternative Medicine, aloe vera juice can be effective in inflammatory bowel disease. In this study, 10 patients were give 2 ounces of aloe vera juice three times a day, for 7 days. After a week it was found that, all patients were cured of diarrhea, 4 had improved bowel regularity and 3 reported increased energy. The researchers concluded that aloe helped rebalance the intestine by “regulating gastrointestinal pH while improving gastrointestinal motility, increasing stool specific gravity, and reducing populations of certain fecal microorganisms, including yeast.” (Bowden,2007,pp 272). Several other studies have shown that aloe vera juice helps to detoxify the bowel, neutralize stomach acidity, relieve constipation and gastric ulcers.


Experts recommend taking necessary precautions while using aloe internally because of its laxative and cathartic effects. Should not be used during pregnancy since it is shown to stimulate uterine contractions.

** The above information is for educational purposes only. There is absolutely no intension to diagnose, prevent, treat or cure any health problems or diseases. Consult your doctor for specific medical advice, diagnosis and treatment, advice on diet, herb and exercise.**


1.Bowden, J, Ph.D., C.N.S, (2007). The 150 Healthiest Foods on Earth,

     Beverly,M.A.: Fair Winds Press.

2. Kidd, R, D.V.M., Ph.D., (2000). Dr. Kidd’s Guide to Herbal Dog Care, North Adams, M.A.: Storey Publishing.

Ginger- the “universal remedy”


             Ginger is one of my all time favourites. I cannot imagine starting my winter mornings without my hot and steamy ginger- cinnamon tea. Apart from making me happy and refreshed, lets see what is this small plant all about???

Ginger is known as the”universal remedy” in Ayurvedic medicine.  Ginger is shown to contain a whole pharmacy of ingredients with multiple heath benefits. Ginger is shown to have the ability to sooth an upset stomach and relieve nausea. It may also help in digestion by stimulating saliva. In one study, ginger produced better results then Dramamine in warding off seasickness. Gingerol, an ingredient which gives ginger its pungent and delicious taste, is listed in the USDA database of phytochemicals as an antiemetic, meaning that it has the property to prevent nausea and vomiting.  Several studies done in Denmark found that almost 75% of the pregnant women who used ginger experienced relief from their morning nausea without limiting side effects (Bowden,2007,p284-285).

The active ingredients of ginger are gingerols, shogaols, gingerdiones, and zingerone. These are also antioxidants. The zingerone and shogaol in ginger also have anti-inflammatory properties. Experiments done on mice showed that ginger extract lowered cholesterol, inhibited the oxidation of LDL cholesterol and slowed the development of atherosclerosis. Other animal studies done on ginger show that ginger possess antitumorigenic effects and helps boost the immune system (Bowden,2007,p 285).

Ginger is known to be an antimicrobial as well as antiviral agent. Several studies demonstrate the positive effects of ginger on gastrointestinal tract, cardiovascular system, pain and fever. Ginger also has the ability to improve circulation. At the Deepak Chopra Center, ginger is routinely given as a remedy for cold hands and feet, even the Chinese and Indian physicians have done this for eons (Bowden,2007,p 285).

Ginger is shown to destroy influenza viruses. Ginger is also considered an excellent food remedy for colds and coughs. Dr. H.K. Bakhru recommends following home remedy for colds and cough:

      “Ginger should be cut into small pieces and boiled in a cup of water. Then it should be strained and half a teaspoon of honey added to it, it should be drunk when hot. Ginger tea prepared by adding a few pieces of ginger into boiled water before adding the tea leaves, is also an effective remedy for colds and fevers resulting from colds.” (Bakhru,2007,p 95).

CAUTION: Even though ginger has very few side effects, some things need to be mentioned as a word of caution.

Ginger is shown to have blood-thinning effect, something like aspirin, and because of this reason it is recommended that one be careful in taking it along with medications that prevent clotting, such as coumadin or even aspirin. According to the authors of The People’s Pharmacy, Joe and Teresa Graedon, Ph.D., “the combination of an anticlotting medication and ginger could conceivably result in unexpected bleeding.” (Bowden,2007,p 285). Ginger is also said to increase bile acid secretion, so people with gall stones and gallbladder disease are advised to avoid the herb or use it only under the supervision of a health professional (Bowden, 2007,p 285).

** The above information is for educational purposes only. There is absolutely no intension to diagnose, prevent, treat or cure any health problems or diseases. Consult your doctor for specific medical advice, diagnosis and treatment, advice on diet, herb and exercise.**



1. Bowden, J, Ph.D., C.N.S, (2007). The 150 Healthiest Foods on Earth,

Beverly,M.A.: Fair Winds Press.

2.Bakhru, H.K. (2007). Healing through natural foods. Mumbai, India: Jaico publishing house.

“TRIPHALA- The wonderful Ayurvedic herbal formula”

    Triphala simply means “three fruits”. This is a traditional Ayurvedic preparation commonly used in many households in India as a remedy for acute and chronic constipation.  It is a combination of three fruits, that when combined, acts as a mild laxative as well as a tonic to clean out and sharpen the entire digestive system.

             The three fruits used in this formula are:

  1. Chebulic Myrobalan (Ayurvedic name- Haritaki AKA harada): The biochemical constituents include anthraquinone glucosides known as sennoside, tannins, ellagic and gallic acids, chebulinic acid and fixed oils. This herb-fruit is known to have laxative, astringent and vermifuge (expels intestinal worms) properties. Out of the three ingredients of triphala, this one is known to be the highest contributor of laxative action. It  a non-habit forming laxative and a tonic, especially when combined with the other two ingredients of triphala. In its tonic properties, it is shown to promote longevity, rejuvenate, stimulate enzymatic actions and help transform arteriosclerosis. It is called “ho-tzu” in Chinese medicine. Chinese medicine classifies it as having warm energy and bitter, sour and spicy taste. It is known to be used by the Chinese for intestinal problems, including worms and parasites, to strengthen the lungs, for chronic diarrhea, chronic cough, dysentery, gas and also for female leucorrhea. An early sixteenth century herbal, Tabernaemontanus, claimed this herb-fruit of having purgative properties and it also benefited the heart, promoted appetite, cleared the skin (one reason for us women to consider this blend), strengthened the nerves and helped in eliminating depression (M.Tierra,1998). So, now we know that this 1st ingredient has both eliminative as well as tonic properties.
  2.    Emblic Myrobalan (Ayurvedic name-Amlaki, AKA Amla or Indian gooseberry): According to “shusrut”, the great Ayurvedic authority, this herb-fruit is considered the best among all the acid containing fruits and is known to be the most useful in maintaining health and fighting diseases. It is a very high source of vitamin C. The vitamin C content of one amla fruit is equivalent to 20 times the vitamin C content of an orange. It is also very valuable to note that the vitamin C content in this fruit is thermostable as it is bound up with certain tannins that make it nearly resistant to dissolution after drying, aging or getting exposed to heat .This fruit is also shown to have anti-inflammatory properties. It is very sour to taste and is regarded as a tonic herb-fruit in India. This herb-fruit has mild laxative and rejuvenating properties. It is also known to be beneficial in failing eyesight, thinning of hair, skin diseases, hemorrhoids, diabetes, heart disease, anemia, asthma, diarrhea, jaundice and bronchitis. This herb- fruit is also known to help clear mucus and foul phlegm from the intestinal tract (M. Tierra, 1998). Indian gooseberry is shown to have revitalizing effect for e.g. it is a old mother’s tale in India that an ancient sage by the name chyavan used this herb-fruit to rejuvenate himself and gain his virility during his late 70’s. Indian gooseberry is shown to improve body resistance and thus help protect against infections (H.K. Bakhru, 2007).
  3.  Beleric Myrobalan (Ayurvedic name- Bhibitaki AKA behada): This herb is known to be useful in mucus and lymphatic congestion. This is the third fruit of triphala and is particularly useful in elimination of the mucus. This herb-fruit is also shown to be useful in conditions like bronchitis, asthma, Vomiting (especially morning sickness during pregnancy), allergies, constipation and colicky pains. Just like the other two herb-fruits in the triphala blend, this one also benefits the eyes and hairs, helps in regulating bowels and is known to be good for digestion.


        As per the information shared above, the “TRIPHALA” blend serves as a mild laxative and tonic to clean up and sharpen the entire digestive system. Haritaki or Chebulic myrobalan regulates the nervous system; Emblic myrobalan is the highest source of vitamin C and is also an anti-inflammatory and Beleric myrobalan helps clear mucus from the channels of the body. Harada and behada have warm energy while amla has cool energy thus making this a balanced blend.  In totality, triphala is a mild, non habit forming laxative, a tonic and a blood and liver detoxifier. It is also widely known as rasayana or rejuvenator as it is also shown to rejuvenate the whole body. Triphala is also known to be used as an eye wash for relieving eye strain and sharpening vision. Triphala when taken on a regular basis is also shown to promote absorption and utilization of vitamin B. An Indian saying states “If you have no mother and have triphala, everything will be all right!”(M. Tierra, 1998).

** The above information is for educational purposes only. Consult your doctor for specific medical advice, diagnosis and treatment. **


1. Tierra, M. (1998). The way of herbs. New York: Simon & Schuster, Inc

2. Bakhru, H.K. (2007). Healing through natural foods. Mumbai, India: Jaico publishing house.


Turmeric is a popular herb used in most Indian dishes in powder form. This turmeric root imparts its golden color to the Indian dishes. The scientific name is “Curcuma longa”. This herb has a lot of health benifiting  properties and thus is a valuable herb to keep in our kitchen.  

Biochemical constituents:  Essential oils, compound called curcumin, 60% turmerones, miscellaneous proteins, sugars, fixed oil and vitamins (Tierra, M. 1998).

Health Benefits: This herb has much more to give us apart from giving color to our food. Turmeric is shown to be helpful in regulating menses or in preventing or lessening the symptoms of PMS. This function of turmeric is attributed to its ability of gently activating the liver functions that help to regulate and balance the hormones. Turmeric has also shown to be an important aid in helping prevent and dissolve gall stones. Turmeric is known to contain anti-inflammatory properties, which make it particularly useful in the treatment of bruises and injuries. When combined with some other blood moving and stimulant herbs, turmeric is shown to be an effective external liniment. Turmeric is also a good source of powerful antioxidants, which are substances that fight the damage causing free radicals. Studies show that curcumin found in turmeric reduce inflammation by lowering the levels of two anti-inflammatory enzymes, COX 2 and LOX, in the body and also stop the platelets from clumping together to form blood clots.  

Ayurvedic Super “anti-cancer” herb: Turmeric is ayurveda’s top candidate as the best anti-cancer herb. It is related to the ginger plant and just like ginger; it is derived from the root of the plant. Ayurvedic tradition knows both, the importance of this herb and how to get its maximum benefits.

Western medicine has devoted a good deal of research on this herb.

Some of the western science documented benefits of curcumin (substance found in turmeric) as cited by Thomas M. Newmark and Paul Schulick:

  • More DNA protective then lipoate, vitamin E and beta carotene
  • It is a strong anti-inflammatory, both orally and topically and is also anti ulcerative.
  • It is shown to inhibit leukemia at initiation, promotion and progression
  • Inhibits the growth of multiple breast cancer cell lines
  • Shown to suppress colon cancer
  • Inhibitory of oral tumor and when applied topically, curcumin show to inhibit skin tumor promotion.

Turmeric is also known to be good for digestion. It is shown to help dissolve the undesirable fat in the body.  Turmeric also has antibacterial properties(Sharma, H., Mishra, R.K., & Meade, J.G. 2002).

Ways to use turmeric:

Turmeric is a potent herb. The right way to use turmeric is to cook with it. According to the ancient Ayurvedic tradition, using turmeric in this way, makes it taste better and easier to digest.  Cooked turmeric gets the gastric juices flowing, which is shown to help us assimilate the herb and get the most benefits from it. Turmeric is versatile. This means that it goes with every kind of taste identified by ayurveda. It can be added in a salty dish and a sweet dish. Turmeric, when cooked with other food, does not lose its innate plant intelligence but it enhances the intelligence of the food and vice versa. Turmeric can also be enjoyed in a liquid form by adding it to a glass of milk and boiling it. Taking turmeric in this form has shown to be helpful in preventing colds. Do not overdo it. The right amount suggested to be used is a quarter teaspoonful per meal, cooked with your food. Moderation is the best. According to ayurveda, turmeric is hot in its effect because it stimulates digestion and liver. Overdoing it has shown to create an imbalance for example irritability or a short temper (Sharma, H., Mishra, R.K., & Meade, J.G. 2002).

Last but not the least; western medicine confirms that using the whole plant is better than using isolated curcumin in supplement form. Studies have shown that extracts can sometimes have opposite effect of the whole herb. Ayurveda also prefers “wholeness” of the herb.

** The above information is for educational purposes only. There is absolutely no intension to diagnose, prevent, treat or cure any health problems or diseases. Consult your doctor for specific medical advice, diagnosis and treatment. **


  1. Tierra, M. (1998). The way of herbs. New York: Simon & Schuster, Inc.
  2. Sharma, H., Mishra, R.K., & Meade, J.G. (2002). The Answer To Cancer. New York: Select books, Inc.

Acid Indigestion

Acid Indigestion: Excessive secretion of HCL by the stomach cells is known as acid indigestion.  It is also commonly known as heartburn.


  • Abdominal pain
  • Heartburn
  • Feeling of fullness after eating
  • Loss of appetite
  • Bad taste in the mouth
  • Foul smell
  • Mild nausea


  • Generally caused by bad eating habits- Overeating, not chewing properly
  • Eating while under stress
  • Too much Caffeine, sodas or alcohol intake trigger heartburn
  • Improper food combining result in improper digestion

One of the effective treatments for acid indigestion is correcting your diet. Including proper amount of Primary, Secondary and Tertiary foods in diet can help get rid of this health problem.

Primary foods consist of: 20%-30% whole grains and 20%-30% protein.

Include whole grains like whole wheat, oats, millet in your diet, as they are rich in nutrient content and dietary fiber, both of which are equally important.

Secondary foods consist of: 30%-40% Vegetables.

Fresh, local, seasonal vegetables fall under this category. These are essential in a diet as they provide important vitamins and minerals.

Tertiary foods consist of: Dairy, eggs and fruits 5%-10% and fats and oils 2%

The foods in this category should be consumed in small portions. Choose fresh seasonal fruits and substitute oliveoil, seseme oil and ghee for butter and other saturated fats.

Role of Vitamins, Proteins and Fats in diet:

Vitamins are essential nutrients in our diet. They are important for growth, vitality and health. They are helpful for digestion, elimination as well as they provide resistance to the body to fight diseases. Vitamin deficiency can lead to specific nutritional disorders and general health problems.

Proteins have two important functions.  They are the building blocks of our body. They repair damaged tissue and cells and they stimulate and maintain body’s metabolism.

Fat are equally important in our diet. Certain amount of quality unsaturated fats are important to out health. Consuming unsaturated variety such as olive oil, sesame oil and ghee (clarified butter) in moderation actually assists in the burning of stored fat. Fat is also required for the absorption of fat-soluble vitamins A, D, E and K.

Role of kitchen spice while cooking food:

Different cultures use slightly different types of kitchen spices in their cooking. In India, Turmeric, coriander and cumin are widely used in curries. Culinary herbs have considerable medicinal value along with the flavor adding quality. Coriander is added to spicy stimulating foods to impart a balanced coolness. It also has carminative properties. Cumin is known as one of the best spices to prevent and relieve gas. Turmeric is a good digestive aid. It dissolves the undesirable fats in the body. It also has antibacterial and antioxidant properties.

Most of the kitchen spices are carminative (prevent and relieve gas), stimulants and aids to digestion. Many kitchen spices are also known to relieve nervousness, spasms and coldness during first acute stage of disease. Some of these herbs and spices provide essential vitamins and minerals ex. garlic, parsley and oregano. These spices can also be used to treat problems like headache, bleeding, diarrhea, heart attacks and acute infections. Thus, out kitchen spice rack can be considered a safe and natural alternative to the synthetic, side effect causing medicines.

Methods of herb application:

There are various ways in which these herbs are used.

Kitchen herbs, used regularly in cooking are known to be beneficial. Some herbs like cinnamon, ginger, camomile can be used in tea form. Herbs like thyme, mint, alfalfa, angelica, camomile and turmeric can also be used as infusion teas. An infusion is when the herbs are steeped in a tightly covered container with water that has just been brought to a boil. Calamus or elecampane can be steeped or can be taken as tinture. Tintures are highly concentrated herbal extracts that can be kept for a long time.

Beleric Myrobalan or bhibitaki can be used in a powdered or capsule form.

Turmeric root can also be used as decoction in which the herb/herbs are simmered for about an hour.

Powdered ginger root and calamus can be used in capsule form along with other herbs.

List of appropriate herbs to aid and support the digestive system

Ø      Basil: Sweet basil is considered good for indigestion when taken as tea.

Ø      Bay: Bay leaves when added to food, are known to help prevent gas and   indigestion


Ø      Caraway: It is considered excellent aid to digestion. It is useful for indigestion, gas and colic


Ø      Cardamom: It has carminative and stimulant properties.


Ø      Cayenne pepper: Stimulant, carminative and astringent properties.

Includes red and green chillies, cayenne, paprika and bell peppers.

Ø      Cinnamon: It acts as carminative.


Ø      Cloves: These are known to improve digestion and treat flatulence, vomiting and nausea.


Ø      Cumin seeds, ginger, turmeric and rosemary are also valuable for our digestive system.




Ø      Alfalfa: This herb is known for improving digestion and assimilation. In the form of herb tea, it is known to provide alkalizing benefit for hyper acidic stomach. It is also know to prevent gas formation (bakhru, 2000).


Ø      Angelica: Carminative used for digestive weakness and gas.


Ø      Asafotida: Also known as “Hing”(Bakhru, 2000) in India and is widely used in Indian cooking. It is ideal for many stomach disorders. According to Dr H.K. Bakhru, “it is one of the best remedies for expelling wind from stomach” (Bakhru, 2000, p.137).  


Ø      Calamus: Helpful during hyperacidity associated with stomach and intestine.


Ø      Camomile: Widely used in the form of tea for various digestive disorders.


Ø      Elecampane: Used for digestive weakness.


Ø      Beleric myrobalan or bhibitaki: Known to be useful in regulating bowel and digestion.


Acid Indigestion 4


Ø      Noni or Indian Mulberry: It is effective for digestive problems such as diarrhea, constipation, indigestion and gastric ulcers.


Ø      Papaya: This is a digestive fruit.


Ø      Citrus Peel: This is a Chinese herb useful in indigestion, diarrhea and abdominal swelling.

** The above information is for educational purposes only. Consult your doctor for specific medical advice, diagnosis and treatment. **

Sample 1 day diet using Primary, Secondary and Tertiary foods

BREAKFAST:  A bowl of whole grain cereal or oatmeal with raisins, apples, banana and some walnuts.

LUNCH: Brown rice and seasonal vegetable stir-fry with tofu added to it as warm lunch


Brown rice sushi rolls with fresh salad as cold lunch.

DINNER: Kicharee soup and some steamed vegetables.

Baked apple for dessert.





NOTE:  Kicharee soup is made by mixing cooked mung beans or lentils with steamed brown rice sautéed in sesame oil or clarified butter (ghee) for about five minutes (Tierra, 1998, p55).

** The above information is for educational purposes only. Consult your doctor for specific medical advice, diagnosis and treatment. **


Tierra, M. (1998). The way of herbs. New York: Simon & Schuster, Inc.

Haas, E., & Levin, B. (2006). Staying Healthy with Nutrition. Berkeley, California: Celestial Arts.

Sharma, H., Mishra, R.K., & Meade, J.G. (2002). The Answer To Cancer. New York: Select books, Inc.

Mabey, R., McIntyre, M., Michael, P., Duff, G., & Stevens, J. (1988). The New Age Herbalist. New York: Simon & Schuster, Inc

Bakhru, H.K. (2007). Healing through natural foods. Mumbai, India: Jaico publishing house.