There are many healing foods available. Nutritional studies into natural healing compounds in fresh food reveal an entire pharmacopoeia just waiting for us.
Many modern farming practices destroy the symbiotic mycorrhizal fungi found surrounding the roots of organic and wild plants. This soil dweller helps to increase the nutrient absorbing area of the organic plant’s root system by secreting enzymes that break down organic matter and help the plant absorb more nutrients.
Mycorrhizal fungi are wiped out by soluble phosphates in particular, a prime ingredient of many chemical fertilizers and this prevents the absorption of minor nutrients and minerals into the plant.
The intensification of agricultural practices has led to a decline of between 25% to 75% in the levels of key mineral nutrients in farmed vegetables over the last 60 years, limiting our access to healing foods. Choose your produce carefully from an accredited organic source or even better, grow your own!
If we can source good quality healing food, cooking it can destroy the nutritional content. Studies show that fresh, uncooked fruits and vegetables strengthen the immune system and increase resistance to many diseases. For example tests in Spain recently measures the levels of flavonoids left in fresh broccoli after it was cooked. The results show large differences in flavonoid content according to how the broccoli was prepared.
* boiling – 66% loss
*pressure – cooking – 53% loss of major antioxidant
*steaming – minimal loss of antioxidants
* microwaving – 97% loss of falvonoids
Scientists in Finland found that blanching and deep-freezing vegetables also destroyed beneficial compounds. If you are cooking organic food steaming is essential if they are to be used in health and healing. If you boil organic veg., make sure that the cooking water ends up in your food!
Apples, Antioxidant – vitamin C, antibacterial Apricot – Beta-carotene, iron, fibre, potassium Artichokes – (lightly steamed first) Folate and potassium, can regulate cholesterol and tone liver Aubergines.
Anthocyanins – (antioxidant) Avocado – Vitamin E, potassium, vitamin B6, C, managanese, riboflavin, sterols, glutathione Bananas, Potassium, soothing on stomach, natural sugar source Beetrot – Vitamin C, folate, potassium and other minerals, immune support, natural sugar, betaine Blackberries – Vitamin C, fibre, folate, bioflavonoids, an thocyanin Blueberries – Anti-bacterial, anthocyanin Brazil nuts – Selenium, antioxidant Broccoli – Vitamin C, beta carotene, folate, iron, potassium Cabbage – Vitamin C, K, E, potassium, beta-carotene, fibre, folate, thiamine Carrot- Beta – carotene, fibre, natural sugar Cauliflower Vitamin C, sulphurous compounds Celery – Potassium, anti-inflammatory, sedative Chicory – Inulin, detoxifying Citrus fruit – Vitamin C, thiamine, folate, pectin Cranberries – Specific for bladder, kidney, urinary tract, antibacterial Grapefruit – Vitamin C, pectin (soluble fibre) Grapes – Potassium, antioxidants (black grapes), light, appetising food (while) Honey – Chest, phlegm remedy, decongestant, antibacterial, mild sedative Leeks-Potassium, folate, diuretic Onions and garlic Natural ‘cure-all’, regulates blood cholesterol levels, prevents blood clothing, decongestant, sulphur compounds Papaya – Vitamin C, beta carotene, calcium, iron, easily digestible Peppers – (red are sweetest) Vitamin C, beta carotene, bioflavonoids Pineapple – Vitamin C, digesting enzyme, (bromelain), anti-inflammatory, Salad leaves – Vitamin C, beta carotene, folate, calcium, iron, potassium Sprouting seeds – Vitamin C, easily digestible protein, B complex vitamins, saponins Strawberry – Vitamin C, liver tonic, digestive cleaner,
Tomato – Vitamin C, E, carotenoids, potassium, and vegetables may trigger allergic reactions in people, please check your tolerance before experimenting with foodstuffs you have not use before.
