By Dean Ornish, MD
Preventive Medicine Research Institute and
University of California at San Francisco
More and more information is emerging that documents the benefits of eating increased amounts of vegetables and substantially reducing consumption of red meat and other animal products.
A Plant-based diet
A plant-based diet is also low in oxidants like iron (it has enough iron without having too much) and high in antioxidants like betacarotene and vitamins A, C and E. Also, meat contains virtually no dietary fiber, which is high in a plant-based diet.
During the past few years, scientists have discovered and documented new classes of chemicals that help prevent illness and slow the aging process. These include bioflavonoids, carotenoids, phytochemicals and other substances that are high in a plant-based diet and low in a meat-based diet. In other words, there are more and more reasons to eat a plant-based diet.
The major reason for changing your diet and lifestyle, however, is not just to live longer or reduce the risk of illness or heart problems years later. It's to improve the quality of life right now. To me, there's no point in giving up something that I enjoy unless I get something back in return that is even better.
Dean Ornish, MD, author of several books including Everyday Cooking with Dr. Dean Ornish. HarperCollins.
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Why Moringa can reduce sickle cell crisis..
Moringa plant an A-Z superfood.
Imagine a tree that will meet all your nutritional and medicinal needs and even help to ensure potable water in your home. This tree actually exists. For centuries, natives of Asia and Africa have known the many benefits of Moringa oleifera. Its uses are as diverse as the names it is known by, such as clarifier tree, horseradish tree and drumstick tree (referring to its large drumstick shaped pods).
In developing tropical countries, Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers. The immature pods are extremely nutritious, containing all the essential amino acids along with many vitamins and other nutrients. The immature pod can be eaten raw or prepared like green peas or green beans, while the mature pods are usually fried and possess a peanut-like flavour.
The pods also yield between 38 and 40 per cent of non-drying, edible oil known as Ben Oil. This oil is clear, sweet and odourless, and never becomes rancid. Overall, its nutritional value most closely resembles olive oil.
Now, researchers in a new study, which investigated the potentials of the seed, flower and leaf of Moringa oleifera, have suggested this multipurpose plant could play a role in the management of Sickle cell disease, if incorporated into their diet.
In the study, the researchers tested the effects of extracts made from Moringa oleifera seeds, flower and leaf extract on red blood cells and found they were able to reverse a red blood cell that had sickle back to its normal shape.
The study found that the extracts (namely methanol, ethanol, butanol, chloroform, and ethyl acetate) of the seed and flower demonstrated a higher antisickling activity in comparison to the leaf extract. But the seeds’ aqueous extracts exhibited a higher percentage reversal of sickling of all the tested parts of the plant. However, sickling reversal was more pronounced at the highest tested concentration (20 mg/ml).
Although the antisickling activities of all the tested extracts/fractions compared favourably with that exhibited by PHBA, the exhibited antisickling activities were found to be concentration dependent.
The 2012 study, which was documented in the Journal of Pharmaceutical and Bioallied Sciences, was carried out by Olufunmilayo E. Adejumo, Adelodun L. Kolapo, and Akintomiwa O. Folarin. It was titled: “Moringa oleifera Lam. (Moringaceae) grown in Nigeria: In vitro antisickling activity on deoxygenated erythrocyte cells.”
The study was a follow up to another which corroborated the effectiveness of Moringa oleifera in the treatment of rheumatic and articulary pain, a common practice in African folk medicine.
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