Health Tips

Skullcap:-

Botanical name:-

Scutellaria baicalensis

Other names:-

Chinese Skullcap, Huang Qin, Baikal, baical skullcap root, scute, Scutellaria.

Habitat:-

Chinese Skullcap is native to eastern Asia. It thrives on sunny, grassy slopes in higher elevations. This plant grows well in sandy, rocky soilsand prefers full Sun This plant prefers dry soils and does well in cultivated plant beds.

Plant Description:-

This perennial grows to a height of 0.3 meters and a width of 0.3 meters. This plant has narrow, single erect stems with many 2.5inch blue-purple flowers. This plant is anchored by a skinless, yellow root.

Plant Parts Used:-

The root of Chinese skullcap is used for medicinal purposes.

Therapeutic applications:-

• Chinese skullcap has shown anti-arthritic and anti-inflammatory properties, making it useful as an herbal preparation arthritis treatment.
  
• This plant is a powerful antioxidant that this herb helpful in preventing heart disease and heart damage limitation after anheart attack.
  
• Chinese skullcap may even anti-cancer properties, especially useful in the bladder, liver and other cancers.


• This medicine may be useful as a treatment for hepatitis.



• It also has antihistamine properties that make it a useful one herb for the treatment of asthma and allergies such as hay fever.



• In traditional Chinese medicine baical skullcap is used to treat dysentery, irritability, diarrhea, infections accompanied by fever, urinary tract infectioninfections, gout, jaundice, nosebleed, vaginal bleeding, abdominal pain and redness of the eyes and face.



• This herb is also combined with other herbs to combat high cholesterol and triglycerides, high blood pressure, allergic diseases, and inflammatoryskin diseases.



• Chinese skullcap has also demonstrated aspirin-like anti-inflammatory properties.

Dosage and Administration:-

This herb is usually root in bulk form or in capsule form. The capsule form is often mixed with other herbs. Three capsules of the usualdaily dose can be taken. The root can be dried and ground into powder form. 5-15 grams of this powder can be added to 1 cup boiling watera tea. The chinese skullcap root is usually decocted but it can be fried or cooked in wine for various disorders.

Side effects and possible interactions:-

• Skullcap is considered safe at therapeutic doses. This herb should not be used as the sole treatment for cancer, and may not bewith other anti-cancer drugs without consulting a doctor.



• The safety of this herb in women who are pregnant or breastfeeding and children is not established.



• Skullcap should not be used by people with severe liver or kidney disease. This herb may interact with cyclopsporine (a drug used to preventorgan rejection.)

Abm Mushroom:-

• Like many fungi, these are high in iron, zinc, essential amino acids (proteins), iron, fiber and minerals. They are low in calories. And studies suggest that Mushrooms are probiotic, which means that some bacteria that are beneficial to your body.


• ABM mushrooms contain higher concentrations of beta-glucans (polysaccharides) than all other mushrooms. Beta-glucans are a very powerful immune stimulating. And they have powerful tumor-fighting agents.


• They also contain the highest concentration of ergosterol, more than all other mushrooms. Scientists know that this component is a powerful anti-tumor agent.


• Other deterrents tumor that occur naturally in ABM mushrooms contain lectin, ribonucleic acid protein compounds, xyloglucan and heteroglucan.

• Stress


• Allergies


• Diabetes


• Cataract


• Chronic fatigue


• Liver disorders


• Constipation


• Boost the immune system


• Problems with digestion reduced


• Cardiovascular System


• Weight Management

Acacia Senegal:-

• Cholesterol:-

• Blood pressure:-

• Weight Loss & Diabetes:-

• Detoxification:-

• 1. Step 1:-
  Create a simple lace or gelled fluid, which can be eaten as a refreshing dessert or snack. Mix 2 cups liquid and ¼ cup agar flakes in a small pan. Simmer about 5 minutes, until the agar is dissolved. Pour into a mold, cool to room temperature and then refrigerate. It will remind you of a gelatin dessert.


• 2. Step 2:-
  Add fruits and nuts to one side. After the agar is dissolved, stir in cooked or raw fruits and nuts. To make layers, pour one part of the liquid in a mold and let it set up shortly. Add a layer of fruit or nuts, then a layer of liquid and let it set again soon. Alternate until all of the liquid used. Cool and refrigerate overnight.


• 3. Step 3:-
  Make a mousse or pudding by adding tofu or yogurt, or both. Dissolve agar in the liquid. Blend together tofu, yogurt, sweetener and flavors, or any additions you would like like almond extract, vanilla extract or lemon juice. Add the agar and liquid mixture until well incorporated. Chill until ready to eat.


• 4. Step 4:-
  Prepare a savory mousse or slice Able vegan cheese. Dissolve the agar in soy milk or broth. Replace sweet ingredients with ingredients such as nutritional yeast, tahini, hot peppers, ground cashews and lemon juice to the base for a savory mousse. Add up to three tablespoons agar creating something you can slice. "The Uncheese Cookbook" by Joanne Stepaniak has a number of "cheese" recipes bound with agar.


• 5. Step 5:-
  Experiment with traditional aspic. Place of gelling a sweet liquid used agar gel to your favorite vegetable broth. Add diced, cooked vegetables or your choice of cooked protein to the gel. Served on a bed of green, an aspic is a refreshing summer entree.


• 6. Step 6:-
  Garnish a dish with sides. For an unusual garnish for salads or vegetables, make one side with vegetable juices and chill in a large pan so the sides no more than ½ cm thick. Cut the sides and throw it as garnish.
  

Tips & Warnings:-

• Gelatin can be replaced by agar powder or flakes in a one-on-one relationship. You would reach a different structure than usual, but, so the experiment could take to achieve the perfect proportion of agar.


• Stir constantly as the agar dissolves completely so it is included in the liquid.


• Agar gel will not liquids or foods with vinegar that high levels of oxalic acid, such as chocolate.

Acerola:-

Latin Name:-
Malpighia glabra

Introduction:-

Acerola is a small tree that grows in dry areas of the Caribbean and Central and South America. Fruit has been traditionally used to treat diarrhea, arthritis, fever, and the kidneys, heart and liver problems. Acerola contains 10-50 times more vitamin C by weight than oranges. Other important substances found in acerola include bioflavonoids, magnesium, pantothenic acid and vitamin A.

What is Acerola Used for Today?.
Acerola is primarily marketed as a source of vitamin C and bioflavonoids. Because of these elements, it is significant antioxidant properties. One study found that acerola significantly increased the antioxidant activity of soy and alfalfa. It is not clear, however, that this rather theoretical finding anything of significance to human health. Other powerful antioxidants such as vitamin E and beta-carotene have proved disappointing when they were subjected to studies that could discern whether their actions as antioxidants translated into tangible health benefits.
Like many plants, acerola has antibacterial and antifungal properties, at least in the test tube. There are no studies in humans reported.

Major proposed use:-
• Source of Vitamin C

Other proposed use:-
• Antioxidant

Dosage:-
A typical supplementary dose of acerola is 40-100 mg per day.

Safety Issues:-
As a widely used food, acerola is believed to have a relatively high safety factor. Has discovered that people who are allergic to latex may be allergic to acerola as well. 5
Maximum safe doses in young children, pregnant or lactating women and people with severe liver or kidney disease has not been established.

Agaricus:-


Introduction:-
The Agaricus mushroom in his earthly saprobes, and have caps that are not brightly colored. At maturity the gills are free or nearly free from the tribe, and are brown to chocolate brown. The stem breaks nicely from the shell. Agaricus species have a partial veil that often forms a ring on the stem.
The spore print is dark brown.
Identification of Agaricus species range from relatively simple to very difficult. Characters include bruising reactions of the cap, stem, and meat - and smells and, occasionally, microscopic features. Rub the rim of a cap Agaricus repeatedly in order to assess whether the yellow bruise or not - and certainly at the base of the stem rubbing, as well. In some species the meat in the stem base yellow when cut. Agaricus fragrances are especially frustrating for me because I am apparently "smell blind" when it comes to one of the "typical" Agaricus fragrances: the "phenolic" or "library paste" smell of some species. Other species smell like almonds (my sniffer record this fine fragrance), or a non-distinctive odors. Grind the meat in the base of the stem to assess Agaricus smells.
Agaricus is a flawed documented sex in North America, and there is no authoritative modern treatise on sex over the entire continent. DNA tests are ongoing (see resources list below) and begin to picture into view - but a substantial amount of the collection and research needs to be done (mycologists and amateur mushroom clubs to major contributions in this regard see explosive growth in the era of DNA: Now comes the fun part for details). For the moment, in any case, the common species may be regarded as preliminary "species groups", while we await further research.


Species Pages:-

• Agaricus amicosus



• Agaricus arvensis



• Agaricus bernardii



• Mushroom



• Agaricus campestris



• Agaricus fuscofibrillosus



• Agaricus Rat Dog



• Agaricus macrosporus



• Agaricus moelleri



• Agaricus placomyces



• Agaricus pocillator



• Agaricus porphyrocephalus



• Agaricus silvicola



• Agaricus smithii



• Agaricus species 01



• Agaricus subrufescens



• Agaricus subrutilescens



• Agaricus xanthodermus
  

• Agaricus Blazei Murill - has an affinity for the feeding of the immune system. It contains a high concentration of beta-glucans, a type of polysaccharide. Researchers have shown that beta-glucans enhance the vitality and activity of natural killer immune cells.
  In one study researchers examined the efficacy of the Mushroom Agaricus Blazei (group H) on the cytokine-inducing activity on human peripheral mononuclear cells, and found that the mushroom extract induced cytokine IL-12 expression, cytokine IL-12 plays an important role in regulating cellular immune responses. In addition, the researchers found that the fungus stimulated natural killer cell activity in the spleen.
  
• In some cases this Murilll Mushroom Agaricus Blazei be used as a complementary companion for those who get vaccinated for disease. For example, a recent study looks at the combined efficacy of DNA vaccine and Agaricus extract to mice with foot and mouth disease, has shown that immune responses and efficacy of the vaccine may increase. Specifically, the study authors, the mice were in the FMD virus DNA vaccine with the Agaricus extract showed a significant increase in the FMD virus-specific antibody response and T-cell proliferation, compared with the group receiving the receive vaccine.
  
• Further in Japan, according to a Japanese researcher, Agaricus Blazei Murill is the most popular product, and it was taken by many cancer patients. This means that an interdependent relationship between the immune status and cancer development.
  
• A study recently demonstrated that Agaricus Blazei Murill mushroomM has a potent anti-angiogenic phytochemical, sodium pyroglutamate, which was determined to a triple play of actions to exercise - immune-modulating, anti-tumor and anti-metastatic -- in tumor-bearing mice. The researchers have previously shown that Agaricus phytochemical, ergosterol, inhibited new blood vessel growth (neovascularization) within tumors that tumors to maintain and grow.
  
• Especially the mushroom Agaricus Blazei Murill is examined in many stages of cancer. A study sought to determine how the consumption of this nutraceutical may affect the quality of life and immune status in chemotherapy patients, especially women with endometrial, cervical and ovarian cancers.
• The researchers observed significantly higher NK cell activity after co-treatment with Agaricus and carboplatin plus VP16 or with Taxol and carboplatin agaricus, than with either pharmaceutical combination without agaricus.
  
• At the 43rd Annual Meeting of Japan Society of Clinical Oncology held in October 2005, researchers Higashi et al, presented the results of clinical studies that used Atlas World's Ekismate immune support supplement with Agaricus Blazei Murill in case of pain in cases of breast cancer. The findings of the researchers suggest that the Agaricus extract water reduces pain associated with breast cancer and is a good alternative to pharmaceuticals that impose side effects.
• The researchers also noted the anti-tumor effect of the mushroom extract, as demonstrated by tumor markers and image diagnosis.
  
• This means that the Agaricus Blazei Murilll mushrooml a positive addition, for customers who are concerned about maintaining a healthy immune status.

• Agave americana: has a very admirable evergreen foliage, usually with a blue-green blue-green color that closely resembles a Lilac. Once the plant is mature (usually about 10 years), it gets dry space qualities, and creating a thriving stem. Originally adapted to a humid climate and soil environment.
  


• Agave deserti : The species of Agave deserti has firm but succulent leaves. This leaves closely resemble a sword form, and usually have a blue-green color. The leaves of the agave deserti are very sharp, because their sharp spines at the end of their leaves. The exterior of the property sheet marginal teeth. The leaves are produced approximately 2 meter high and about 6 meter wide. Although the normal height, the size varies depending on the environment and growing conditions. If the plant is mature develops steal the flower that can grow to 6.9 meters. This stems, there are clusters that create a form that has flowered hill and is usually a yellow color.
  


• Agave havardiana : The complexity of the leaf Havardiana is simple. The leaves of this particular type of serrated margin. The top of the leaves are acute. The most common colors of these particular species are yellow and green. This species has leaves that are fleshy, and with margins that are toothed. The common growth period this Agave is approximately 20 to 40 years. When this mature age, they develop branched flower steal that perish in the summer seasons.
  


• Agave Lechuguilla :the complexity of the leaf Lechuguilla is simple. The average height of this species varies 12-36 feet. The most common colors of this species are white, pink and yellow. The leaves normally have a leathery structure, and with a tip that a strong back in the end.

Interesting Fact :-

During the days on which the exploration of the states is prominent, the kind lechuguila created a deadly obstacle for those exploring the west by the horses, because while driving, the leaves are very sharp would pierce through the horses legs. Not only the horse was mortally wounded, the rider was thrown from the horse would be impaled by the spikes of the agave plant dealdy impaled.

• Agave univittata: The complexity of the leaf univittata is simple. The fibrous root type. It has a linear shape. The parallel veins of this species, and the leaf hair is bald. The magazine is top accuminate, and the leaf base is flat. The pistils of the plant have been racks, filiform, tubular. The average height of the plant is 1.3 meters. If the flowers are produced, they are usually a green color.
  


• Agave Palmeri : Palmeri The complexity of the leaf is simple. The duration of the plant Perennial. The height is about 1.3 meters. The common colors are yellow and green. The leaves of this particular species firm, juicy, like a sword, and have spines at the end of each leaf. These species usually have a long stalk which is naturally branched. It grows from the middle of the rosette, which is thick and stiff.
  


• Agave parryi : The complexity of the leaf is simple parryi. It bears a rosette (like all other Agave plants) that is stiff, juicy, and resembles the shape of a sword. The leaves support a group of yellow flowers which are located at the tip of the leaves.
  


• Agave shawii : The complexity of the leaf Shawii is simple. The duration of these species forever. The normal flower color of this species are yellow and green. This species has a strain that is traditionally prickly to the touch. The strains of the plant crawl on the ground, and the distribution of the base of the plant. The leaves of the plants have spines that red in color, and with a terminal spine. A flower stalk appears on the plant after about 8-20 years of maturation.

Reproduction:-
The agave plant that produces seeds in a flat disc surrounded by the capsule which aids in the reproduction of the species. The seed multiplication of different ways of distribution that offshoot of the "puppies" covers. Because the Agave plant is usually grown for a variety of applications, growers mass produce these plants with their seeds produced at these plants to reproduce in areas where the species can grow well .

Ecology:-
To the Agave plant thrive in its environment, the total exposure to the son. Another important question of the genus Agave is reflected heat which helps the growth of the plant. Moisture is essential for the growth and active life of the Agave. Some of the common sources of this fluid are: addition of water, rainfall, of course, like streams and rivers. Agave is a requirement for the soil. The ideal soil conditions that are tolerant of weather and soil that is well drained. The most common habitat of Agave in Mexico is mostly some other areas they inhabit its southern and western United States. They are also found in central South America, where the tropical weather can be found. The growth conditions vary widely across species mentioned above. These habitats range anywhere from a desert environment that needs extreme moisture for maximum growth.

Common Use:-

The Agave plant contains an abundance of applications. The flowers, leaves, the stems (basal rosettes), and all the juice may be eaten by people. Each year, the agave plant creates plants that are edible pounds for people who need food, while in the desert or wilderness. The plant is full of sap during the winter and spring. Currently, growers collect the leaves, because they are able to be sold for a profit. The stem of this plant can be eaten. The most common way of cooking this part of the roasting plant. When the stem is sweet roasted. There is a rush of juice at the base of the stem during development of the inflorescence. (A group or cluster of flowers on a branch of a plant. In botany the term refers to the way individual flowers are arranged on the plant.). This juice is used for the national drink of Mexico, Pulque. The juice is extracted after the process is fermented, and is ultimately used to make tequila. The Mexican government and European officials that stringent regulations on the use of this plant to 100% tequila with just the Weber Blue Agave Tequila Blue Agave plant to make. The part of the plant, known as the stem, then cut and cut, makes a "razor strop". The juices that are excreted from the plant often Lathers in the water. Some other uses of the needles of the agave to make pens, nails and needles, and string to sew and braid it. Individuals use the nectar from the agave syrup as a substitute for, because it is more cost effective.Native Americans used the Agave Palmeri of food production and their use in food, beverages, fiber, soap, medicine, and lances.

Agrimony:-

Scientific Names:-

Agrimonia eupatoria L. [Fam. Rosaceae]

Forms:-

Extract of leaves, flowers and branches of agrimony.

Introduction: -

Agrimony, Agrimonia eupatoria L. [Fam. Rosaceae], also known as church towers, cockleburr, and stick wort, is a flowering plant often found in Canada, the United States, Europe and Asia. The name "Agrimonia" comes from "Argemone," the word given by the ancient Greeks to plants which cured the eyes. "Eupatoria" comes from the name of King Mithradates Eupator who was adept at mixing herbal medicines. Anglo-Saxons used the agrimony to wounds, heal bites, and warts, and the French still use it for treating sprains and bruises. A mild astringent, agrimony may be taken as a throat gargle and mouth, or as a poultice. It is often used by singers and public speakers, and in France, agrimony tea is a popular and pleasant drink. Agrimony has a long history of use and was once prescribed for many ailments and conditions, but there is not enough scientific evidence to support many of these claims. In folk medicine was given for gallbladder problems. Although usually taken for diarrhea, throat and mouth inflammation, and skin irritations, agrimony is also believed to relieve acute respiratory disorders, tuberculosis, bronchitis, kidney and urinary disorders, jaundice and liver conditions, gout, internal bleeding, menstrual problems, irritation wounds and bites, skin rashes, rheumatism, and pain and swelling associated with sprains and bruises. According to a medical examination in April 2001 published by researchers at the University of Minnesota, Minneapolis, USA, the lay press promotes agrimony often for treatment and prevention of urogenital problems in pre-and post-menopausal women. However, there is no clinical evidence to support these specific applications. Animal studies show the presence of antihyperglycaemic, insulin-releasing and was insulin-like activity in Agrimony eupatoria, the ability of agrimony extract to enhance insulin secretion depends on the use of heat during extract preparation.

Traditional Usage:-

• Acute respiratory disorders



• Bites



• Bladder Health Maintenance



• Bruises



• Coughs



• Diarrhea



• Exceptions to the vision



• Female Health MAINTENANCE



• Gastro-enteritis



• Intestinal catarrh



• Liver Health Maintenance



• Menopause



• Menstrual Health Maintenance



• Muscle cramps and pain



• Compress



• Respiratory Health Maintenance



• Overweight



• Skin irritation



• Sore Throat



• Sprains



• Stabbing



• Sugar Regulation



• Warts



• Wounds
  

Active Ingredients:-

Agrimony antenna components: 4-10% and traces of condensed tannins and ellagitannins gallotannins and about 20% polysaccharides. Triterpenes, including ursolic acid, up to 12% silicic acid, flavonoids, including apigenin and Luteolin 7-OBD-glycosides, traces of essential oil (but only as A. procera is present in the product, change the date displayed ubiquitous plant substances.

Suggested Amount:-

Agrimony tea can be made by pouring boiling water over 1.5 grams (1 teaspoon = 1 gram) of finely chopped agrimony, soak for 5 minutes, and then efforts. For bowel drink a cup 2 to 3 times per day. This infusion can also be used as a gargle or mouth rinse. External can cushioning with a 10% decoction be applied several times a day.

Side effects:-

None known under normal conditions. Excessive use can cause constipation and other digestive problems.

Ajwain:-

AJWAIN Seed:-
This seed is very famous in Egypt as it has many healing powers. The botanical name of Carum Carum Ajowan capticum, Trachyspermum Ammi, Ptychotis Ajowan, Trachyspermum copticum. The common name is Bishop's weed. The Arabic name is Kummon Muluki, Ajwan, Kamun al-muluki, Taleb el koubs while her Indian name is Omam.
Ajwain probably originated in Egypt and the Eastern Mediterranean. It is very much grown in black soil particularly along the river in Egypt and many other countries like India, Iran and Afghanistan.
Ajwain is a very old and well known Ayurvedic herbs. According to Hakeem Hashmi, the acting Eastern researcher, the ajwain seeds combine the powerful and stimulant qualities of capsicum, bitter ownership chiretta and anti spasmodic qualities of Asafoetida. Ajwain is used as a carminative medicine from the ancient times. Famous Greek physician like, Dioscrides gels and used in various medications. Some very valuable acting drugs are prepared from ajwain seeds.
Ajwain Omam in the hot southern part of India. Omam (ajwain) water that the water is distilled from the seeds in an excellent carminative that cures flatulence, indigestion and low appetite. This water is a household medicine not only in South India, but also in Srilanka, Malaysia and even in some Arab countries
The part used is the seeds of the plant or fruit. It seems cumin or caraway seeds, however, it has a bitter taste like thyme only stronger. The seeds are small, gray-green in color and quite peppery when raw, but milder when cooked.
Ajwain is a small, erect, annual shrub with soft fine hairs. It has many branches of the green stems, leaves as little spring, 4 to 12 rays of flower heads, each with 6 to 16 flowers. The fruits are minute, egg shaped and grayish.

Key components of an essential oil called thymol that 35-60% of the essential oil (2.5 to 5% in the dried fruits) forms. There is also α-pinene, p-cymene, limonene and γ-terpinene found in the seed.Ajwain seeds consist of moisture, proteins, fats, minerals, fiber, carbohydrates, calcium, phosphorus, iron, carotene, thiamine, riboflavin and niacin.
The oil of ajwain is an almost colorless to brown liquid with a characteristic odor and a sharp hot taste.

Applications:-

Ajwain has many medicinal uses and is a very old acting medicine. It also has culinary uses especially in India.

Medicinal uses:-

• 
  An essential oil is extracted by steam distillation of the crushed seeds of ajwain. This oil is highly valued in medicine based on the presence of thymol.
  In the early twentieth century, are the main source of thymol was the world of ajwain seeds, and its antiseptic and antiseptic properties used in many cough syrups and throat windows. Ajwain seeds are reputed to be beneficial for asthma patients, with the small seeds smoked in a pipe to relieve shortness of breath.

• A folk remedy for impotence has ajwain seeds soaked in lemon juice then dried 7 times over. The consumption of the treated seeds is said to boost libido flag.
  
• Ajwain is used for digestion and gas lighting in the Middle East countries like Iran and Egypt. It helps in curing ailments such as ulcers, ringworm, itching, stomach worm, bile, menstrual and post-natal disorders, fluorine, female infertility, acne, kidney stones and much more, and also used as an aphrodisiac.
  
• According to ayurveda, ajwain is a powerful cleaner. It is useful for stimulating appetite and improving digestion. It is recommended to help alleviate gas and discomfort in the stomach.

• It is also useful for the functioning of the respiratory system and kidneys.
  
• Ajwain is also useful in toothache, earache and rheumatism, as we can use the oil as eardrops and use oil as a massage for neuralgia.
  
• In pharingitis, an infusion of seeds mixed with salt is an effective gargle with a sore throat and congested and hoarse voice caused by the Ness of colds or shouting.
  
• In an acute attack of common cold or migraine, put ajwain powder in a thin cloth and smell this frequently. It gives an enormous relief of symptoms, according to some ayurvedic experts.
  
  Culinary uses:-

• 
  In the kitchen, ajwain seeds are almost exclusively used in Indian cooking. They are mainly found in pulse dishes such as dhal, and vegetable dishes and pickles. The sharp taste of ajwain has the ability through densely populated and rich flavors spicy food.
  
• Mix crushed Ajwain with other herbs such as cumin and coriander to season chicken and fish.
• It goes well with lentils, beans and root vegetables.
• Frying or roasting with potatoes or fish increases the strong smell of Bishop's Weed. Legumes (lentils, beans) are the main fields of application, in India.Ajwain goes well with fish curry. It has a strong aroma when crushed. Otherwise the seeds have little aroma. The taste is hot and burning sensation on the tongue.
• Ajwain is a good digestion. Mixed with buttermilk it is a good anti-acidic agent.
  
• Add a pinch of rice cooking as it is, for aroma and taste.
• Ajwain can be combined with other spices such as turmeric, paprika, cumin, black pepper, fennel and coriander.

Medicinal use of Alder Herb:-

• The fresh bark will cause vomiting and is useful as an emetic. All other uses should be from the dried bark.
  


• Alder Herb is primarily used by Indians for wounds and inflammations, as a decoction for burns.
  


• Alder Herb used decoction is used as a gargle for sore throat, the powdered bark and leaves as an internal astringent and tonic and as a hemostatic against internal and external bleeding.
  


• Inner bark is cooked in a vinegar wash to treat lice, scabies to, scabs and clean teeth.
  


• Alder Herb used poultice of the leaves used for chest pain (1 Tbsp carcasses of leaves to 1 pint boiling water and steeped 30 minutes).
  


• Native Americans used the bark for pulmonary bleeding and diphtheria, they scraped the inner bark and sap used to rubbing and itching as a rectal application for piles.
  


• Alder Herb is used to compress the moist inner bark was used to stop heavy bleeding.

Alkanet:-

Also known as:-
Batschia canescens, Hoary puccoon, Lithospermum canescens, Dyer's bugloss.
Introduction:-
Alkanet root is primarily used as a dye and dying, especially for materials, soap and lip balm.
Ingredients

Used Parts:-
The root is the part dye used in traditional crafts.

Typical Preparations:-
For oil-based products, infusion of oil by placing about 1 tablespoon in ¼ cup oil. Shake or stir daily for a few days, then strain alkanet root. Heat can be used to help speed up the process. Alkanet ratio of oil will be adjusted according to the product being made, to adjust amounts as needed.

Summary:-
Alkanet root is primarily used as a natural death agent, and provides a ruby red color with natural fibers, wool, wood, stone, lip balm, lipstick, ointments, ointment, soap, lotion, and tint oil, vinegar, tinctures, varnishes, or wine. In the past alkanet root used to improve the appearance of low-quality wines and ports, and to give an old look to wine corks. However alkanet root mainly used as a dying agent now, and is not recommended for internal use. In soap will alkanet root yield shades of pink, blue and purple, depending on the quantity, types of oil used, and the alkalinity of the soap.
Medicinal use of alkanet Herb:-

• Alkanet Herb was formerly used for old ulcers, inflammation and burns help in ointment form.

• Alkanet Herb was traditionally used as an external emollient.

• Reputation mitigate and softens the skin. Said to contract tissue and reduce moisture loss.

• Alkanet Herb was used to treat wounds.

• The herb powder mixed with petroleum gel was applied as an ointment for back pain or bruising.

• Internally, 1 / 2 teaspoon ground alkanet Herb to 1 C hot water may be steep, then taken for worms.

Almonds:-

Introduction:-
Fortunately, the delicate and versatile almond is available throughout the year to a healthy and tasty addition to both sweet and savory dishes. Although packaged almonds are available year round, they are the freshest in the middle of summer, that is when at the height of their season.

The almond that we think of as a nut is technically the seed of the fruit of the almond tree, a medium tree that bears fragrant pink and white flowers. Like its cousins, the peach, cherry and apricot trees, the almond tree bears fruits with stone-like seeds (or pits) within. The seed of the almond fruit is what we call the almond nut.

Health Benefits:-
Lower LDL cholesterol and reduce your risk of heart disease

A high-fat foods that are good for your health? This is not an oxymoron, its almonds. Almonds are high in monounsaturated fats, the same type of health-promoting fats found in olive oil, which are associated with a reduced risk of heart disease. Five large human epidemiological studies, including the Nurses Health Study, the Iowa Health Study, the Adventist Health Study and the Physicians Health Study, all found that nut consumption is associated with a lower risk of heart disease. Researchers who studied data from the Nurses Health Study estimated that replacement of nuts for an equivalent amount of carbohydrate in an average diet resulted in a 30% reduction in heart disease risk. Researchers calculated even more impressive risk reduction - 45% - when fat from nuts in place of saturated fats (mainly found in meat and dairy products).

A study published in the British Journal of Nutrition indicates that when foods independently known to lower cholesterol, such as almonds, are combined in a healthy way of eating, the beneficial effects are additive. In this study of 12 patients with elevated LDL-cholesterol, a diet with almonds and other nuts, plant sterols (also found in nuts), soy protein, and soluble fiber (in large quantities in the beans, oats, pears) reduced blood levels of all LDL fractions including small dense LDL (the type that most increases risk of heart disease), with near maximal reductions seen after only 2 weeks.

Besides their cholesterol-lowering effects, almonds ability "to cardiovascular disease risk reduction also partly due to the antioxidant effect of vitamin E in almonds, and the LDL-lowering effect of monounsaturated fat almonds. (LDL is the form of cholesterol associated with atherosclerosis and cardiovascular disease). When almonds are replaced by more traditional fats in human feeding trials, LDL cholesterol can be reduced from 8 to 12%.

Besides the healthy fats and vitamin E, quarter-cup of almonds contains nearly 99 mg of magnesium (which is 24.7% of the daily value for this important mineral), plus 257 mg potassium.

Magnesium is Nature's own calcium channel blocker. If there is enough magnesium around, veins and arteries a sigh of relief and relax, which reduces resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show that magnesium deficiency is associated not only with a heart attack, but immediately after a heart attack, lack of sufficient magnesium promotes free radical damage to the heart.

Potassium, an important electrolyte involved in nerve conduction and the contraction of all muscles including the heart, is another mineral that is essential for maintaining normal blood pressure and heart function. Almonds promote your cardiovascular health by 257 mg of potassium and only 0.3 mg of sodium, making almonds an excellent choice to protect against high blood pressure and atherosclerosis.

Almonds Provide Double-Barreled Protection against diabetes and cardiovascular disease:-

Reducing after-meal rises in blood sugar levels helps protect against diabetes and heart disease, probably by reducing the increase in cholesterol-damaging free radicals that accompanies large elevations in blood sugar. This is one reason why a low glycemic index diets result in a lower risk of diabetes and heart disease.

Almonds appear to not only decrease after-meal blood sugar rises, but also to provide anti-oxidants to mop the smaller amounts of free radicals that still result. (Jenkins DJ, Kendall CW, Journal of Nutrition)

Researchers fed 15 healthy subjects 5 meals a similar amount of carbohydrate, fat and protein: 3 test meals (almonds and bread, parboiled rice and instant mashed potatoes) and 2 bread control meals. Blood samples taken before each meal and 4 hours later, showed the level of protective antioxidants increased after the almond meal, but decreased after the other meals. And not only did the almond meal increase antioxidant levels, but unlike the other foods, almonds also lowered the rise in blood sugar and insulin seen after dinner.

Further research shows that eating almonds along with a high glycemic index food significantly lowers the glycemic index of a meal and reduces the rise in blood sugar after eating. (Jones AR, Kendall CW, Metabolism)

In this study, after 10-12 hours overnight fast, 9 healthy volunteers were randomly fed 3 test meals and 2 white bread (high glycemic) control meals on separate days. Each meal contains 50 grams of carbs from white bread, eaten alone or in combination with 1, 2 or 3 grams of almonds. To increase the stakeholders in the blood sugar, blood samples were taken for glucose analysis immediately after dinner, and at 15, 30, 45, 60, 90 and 120 minutes.

Eating almonds the glycemic index (GI) of the meal and the rise of the stakeholders in the blood sugar in a dose-dependent manner - the more consumed almonds lowered, the lower the GI meal and the less the increase in the blood of the stakeholders after eating sugar.

When one gram almonds eaten, along with white bread, the GI of the meal (105.8) was comparable to eating white bread alone, but when two grams of almonds were consumed with the white bread, the GI decreased to 63, and then 3 grams of almonds eaten, the GI was only 45.2 - less than half of the GI of white bread only meal.

Topics blood 'sugar rose 2.8 mmol / L after eating only white bread. When one gram almonds was eaten with bread, blood sugar rose 2.2 mmol / L. Eating two ounces of almonds to the bread resulted in a rise in blood sugar of 2.0 mmol / L, and eating three grams of almonds causing blood sugar levels rise only 1.6 mmol / L - less than half the increase seen after eating white bread alone.
Practical tips:- You can not just enjoy almonds as a between-meal snack. Spread a little almond butter on toast or in the middle of a celery stalk. Add a handful of lightly toasted almonds on your salad or chop and use as a topping for pasta, steamed or healthy sautéed vegetables. By eating foods with higher glycemic index, including almonds in food may help control your blood sugar.

Crazy about Your Heart?. Go Nuts-

Other notes appear to be heart-protective and well. Research published in the British Journal of Nutrition (Blomhoff R, Carlsen MH), a few nuts among plant foods with the highest total antioxidant content identified, sets high antioxidant content of the nut, the most important.

Walnuts, pecans and chestnuts have the highest antioxidant content of nuts, with walnuts provide more than 20 mmol antioxidants per 3 grams (100 grams). Peanuts (although technically, a legume) also contribute greatly to our intake of antioxidants.

High antioxidant Nuts' content helps explain results seen in the Iowa Women's Health Study, in which the risk of death from cardiovascular disease and coronary heart disease showed a strong and consistent reductions with increasing nut / peanut butter consumption. Total mortality decreased 11% and 19% for nut / peanut butter intake once per week and 1.4 times per week, respectively.

Even more impressive are the results of an evaluation study of the evidence linking nuts and a lower risk of coronary heart disease, also published in the British Journal of Nutrition. (Kelly JH, Sabate J.) In this study, researchers looked at four large prospective epidemiological studies-the Adventist Health Study, Iowa Women's Study, Nurses 'Health Study and the Physicians' Health Study. When the data from all four studies was combined, subjects consuming nuts at least 4 times a week showed a 37% reduced risk of heart disease compared with those who never or rarely ate nuts. Each additional serving nuts per week was associated with an average 8.3% reduced risk of coronary heart disease.

Practical Tip:- To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of nuts or nut butter tablespoon least 4 times a week.

Surpass Almonds Whole Wheat Muffins for improving blood fats:-

Even people who have problems with their blood fat levels may not automatically away from high fat food snacks such as almonds shy. Researchers at the University of Toronto, Canada have shown that a 2.5 gram snack of almonds each day can do a better job in reducing blood LDL and increase HDL blood than a whole grain muffin with the same amount of fat and fiber as almonds. They also found that markers of antioxidant status in the body can be improved with the inclusion of almond snacks. It was the many plant nutrients (mainly flavonoids) found in almonds that were believed to account for some of these special benefits almond.
Whole Almonds (with Skins) Provide most heart healthy benefits:-

New research adds almonds to the growing evidence that eating whole foods is the best way to promote optimal health.

The flavonoids found in almond skins team with the vitamin E in the meat to more than double the antioxidant punch either delivers when administered separately, shows a study published in the Journal of Nutrition.

Twenty powerful antioxidant flavonoids were identified in almond skins in this study, some of which are known as major contribution to the health benefits derived from other foods, such as the catechins found in green tea, and Naringenin, which is found in grapefruit.

"We have a unique combination of flavonoids in almonds," says Jeffrey Blumberg, Ph.D., senior scientist and director of the Antioxidants Research Laboratory at Tufts University. "Further blood tests demonstrated that eating almonds with their skins significantly increases both flavonoids and vitamin E in the body. This significant impact on health could have, especially as people age."

Blumberg's team tested the effects of almond skin flavonoids alone and then in combination with vitamin E in almonds flesh on blood samples LDL-cholesterol. While almond skin flavonoids alone enhanced resistance to oxidation of LDL by 18% when vitamin E is added almond meat's, resistance to LDL oxidation was extended by 52.5%!

"The synergy between the flavonoids and vitamin E in almonds demonstrates how the nutrients in whole foods such as almonds can impact health," says Dr. Blumberg.

Two other studies have recently confirmed that the heart-healthy benefits of whole almonds:

A study published in the American Journal of Clinical Nutrition, which found that, as part of a diet rich in heart healthy foods such as soy, viscous fiber and plant sterols, almonds can reduce cholesterol as much as the first generation statin drugs.

And half study by the same research team, published in the European Journal of Clinical Nutrition, and found that, as part of the same heart healthy eating plan, almonds can reduce C-reactive protein, a marker of artery-damaging inflammation, as much as statin drugs. Need more reasons to almonds a staple in your healthy way of eating? Gram to ounce, almonds are one of the most nutritionally dense nut. Besides offering a variety of potent flavonoids, almonds are one of the richest sources of vitamin E in the diet. A one-ounce, 164-calorie portion of almonds, about a handful, is also a very good source of vitamin E and manganese, a good source of magnesium, copper, vitamin B2 and phosphorus, and provides heart healthy monounsaturated fat and other nutrients also.
Almond's Healthy Fats May Help You Lose Weight:-

A study published in the International Journal of Obesity and Related Metabolic Disorders, 65 overweight and obesity among adults shows that an almond-enriched low calorie diet (which is high in monounsaturated fats) can help overweight individuals shed pounds more effectively than a low calorie diet high in complex carbohydrates. Those on the almond-enriched low calorie diet consumed 39% of their calories in the form of fat, of which 25% monounsaturated fat. In contrast, those on the low calorie diet high in complex carbohydrates consumed only 18% of their calories as fat, of which 5% monounsaturated fat, while 53% of their calories come from carbohydrates. Both diets provided the same number of calories and equal amounts of protein. After 6 months, on the almond-enriched diet had greater reductions in weight (-18 vs. -11%), their waistlines (-14 vs. -9%), body fat (-30 vs. -20%), total body water ( -8 vs -1%), and systolic blood pressure (-11 vs 0%). Those eating almonds experienced a 62% greater reduction in their weight / BMI (body mass index), 50% greater reduction in waist circumference, and 56% greater reduction in body fat compared with those on the low calorie high carbohydrate diet! Among those in whom type 1 diabetes, diabetes medication reductions were sustained or further reduced in 96% of those on the almond-enriched diet compared with 50% of those on the complex carbohydrate diet.

Eating Nuts Reduces risk of weight gain:-
Although nuts are known for a variety of cardio-protective benefits, many avoid them for fear of weight gain. A prospective study published in the journal Obesity shows such fears are unfounded. In fact, people who ate nuts at least twice a week much less likely to gain weight than people who rarely ate nuts get.

The 28-month study involving 8865 adult men and women in Spain, showed that participants who ate nuts at least two times a week were 31% lower risk for weight gain than were participants who never or almost never ate nuts.

And among the study participants who gained weight, those who never or almost never ate nuts were more (an average of 424 g more) than those who ate nuts at least twice a week.

Study authors concluded, "Frequent nut consumption was associated with a reduced risk of weight gain (5 kg or more). These results support the recommendation of nut consumption as an important component of a cardioprotective diet and removing fears of possible weight gain."

Practical tip: Do not worry about gaining weight prevent you from enjoying the delicious taste and many health benefits of nuts!

* Spread some nut butter on your morning toast or bagel.
* Remember how many great childhood lunches was a peanut butter and jelly sandwich? Upgrade that lunchbox favorite by spreading organic peanut butter and Concord grape jelly on whole wheat bread.
* Fill a celery stick with nut butter for an afternoon pick-me-up.
* Sprinkle a handful of nuts over your morning cereal, lunchtime salad, dinner's steamed vegetables.
* Or just a handful of lightly toasted nuts and enjoy a healthy snack.

Daily consumption of almonds may help you eat a healthier diet:-
If you have been reluctant to add almonds to your diet because of their high calorie count, a study published in the British Journal of Nutrition may help convince you to give this delicious and nutritious nuts trying.

In this study, the normal diet of 43 men and 38 women followed for 6 months. Then they were told at about 2 grams or one quarter cup of almonds daily food, but received no instructions on changing their diet and followed for an additional 6 months. By the end of the study, some very positive changes were seen naturally.

While eating almonds, the intake of study participants of the health-promoting monounsaturated fatty acids, polyunsaturated fatty acids, fiber, vegetable protein, vitamin E, copper and magnesium increased significantly by 42, 24, 12, 19, 66, 15, and 23% respectively.

At the same time their intake of trans fatty acids, animal protein, sodium, cholesterol and sugars significantly decreased by 14, 9, 21, 17 and 13%, respectively. Both sets of changes in nutrient intake closely match the dietary recommendations known to prevent heart disease and other chronic diseases.
Manganese, Riboflavin, Copper & More Help with Energy Production:-
Almonds are an excellent source of manganese and a good source of copper, two trace minerals that are essential cofactors of a key oxidative enzyme superoxide dismutase. Superoxide dismutase disarms free radicals produced within the mitochondria (the energy production factories within our cells), thus keeping our energy flows. Fortunately Mother Nature supplies both mineral co-factors in the almonds. Only one quarter cup of almonds provides 45.0% of the daily value for manganese, and 20.0% of the daily value for the buyer. Riboflavin (vitamin B2) plays at least two important roles in the energy production of the body. If active in pathways producing energy in the form of riboflavin Flavin adenine dinucleotide (FAD) or Flavin mononucleotide (FMN). In these forms, riboflavin attaches to protein enzymes called flavoprotein that allow oxygen-based energy production occur.

Flavoprotein are found throughout the body, especially in locations where oxygen-based energy production is constantly needed, such as the heart and other muscles. Riboflavin's other role in energy production is protective.

The oxygen-containing molecules the body uses to produce energy can be very reactive and can inadvertently cause damage to the mitochondria and even the cells themselves. In the mitochondria, such damage is largely prevented by a small, protein-like molecule called glutathione. Like many "antioxidant" molecules, glutathione must be constantly recycled, and it is vitamin B2 that allows this recycling. (Technically, vitamin B2 is a cofactor of the enzyme glutathione reductase that the oxidized form of glutathione back to reduce the short version.) Same quarter cup of almonds will supply your cells with 17.6% of the daily value for riboflavin.
Help prevent Gallstones:-
Twenty years of dietary data collected more than 80,000 women from the Nurses' Health Study shows that women who eat at least 1 gram of nuts, peanuts or peanut butter each week 25% lower risk of developing gallstones. Since 1 ounce is only 28.6 nuts or about 2 tablespoons of nut butter, preventing gallbladder disease may be as easy as with a handful of almonds as an afternoon pick me up, throw some almonds on your oatmeal or salad or a container almond butter and jelly sandwich (be sure to use whole wheat bread for its fiber, vitamins and minerals) for lunch every week.
A Protein Powerhouse:-
Almonds are concentrated in protein. A quarter-cup contains 7.62 grams of protein-more than is provided by the typical egg, which contains 5.54 grams.

Description:-

The almond that we think that if a nut is technically the seed of the fruit of the almond tree, a beautiful medium sized tree that bears fragrant pink and white flowers. Like its cousins, the peach, cherry and apricot trees, the almond tree bears fruits with stone-like seeds (or pits) within. The seed of the almond fruit is what we call the almond nut.

Almonds are off-white, covered by a thin brown skin, and housed in a hard shell. Almonds are classified into two categories: sweet (Prunus amygdalu var. Dulcis) and bitter (Prunus amygdalu var. Amara).

Sweet almonds are the type that is eaten. They are oval in shape, usually malleable in texture and delicious taste of butter. They are available in the market either still in their shell or with their shell removed. Shelled almonds are available whole, sliced or slivered in either their natural form, with their skin, or blanched, with their skin removed.

Bitter almonds are used for almond oil used as flavoring for foods and liqueurs such as Amaretto. They are otherwise inedible as they naturally contain toxic substances such as hydrocyanic acid. These compounds are removed in the manufacturing of almond oil.

History:-
Almonds are an ancient food that are written about in historical texts, including the Bible. Almonds were thought to originate in the regions of West Asia and North Africa. The Romans referred to almonds as the "Greek nut" in reference to the proposed civilization first cultivated.

Almonds are now cultivated in many of the countries bordering the Mediterranean, including Spain, Italy, Portugal and Morocco, but also in California. The cultivation of almonds in California, the only state that produces them, has an interesting history. Almond trees were originally brought to California centuries ago, when the missions were created by the Spanish, but the cultivation of the trees were left when the missions were closed. Almond trees found their way back to California in the 19th century through the eastern United States. In 1840 almond trees were brought from Europe and were first planted in New England. Because the climate on the east coast not to support their cultivation, the trees were brought to California, where they flourished and continue to do.
How to select and store:-

Almonds still in their shells have the longest shelf life. When purchasing these, looking for shells that are not split, mildewed or stained. Shelled almonds stored in a hermetically sealed container will be longer than those sold in bulk bins because they are less exposed to heat, humidity and air last. If the purchase of almonds in bulk bins, make sure the store has a rapid turnover of inventory and that the bulk containers tightly closed in order to ensure maximum freshness. Look for almonds that are uniform in color and not limp or shriveled. Moreover smell the almonds. They should smell sweet and nutty, their smell is as sharp or bitter, they are rancid.

If you want a roasted almonds in taste and texture to choose the "burned dry" as they are not cooked in oil as their regular counterparts burned. But even with the purchase of "dry roasted" almonds, it is important to read the label to make sure that no extra ingredients such as sugar, corn syrup or preservatives are added.

Since almonds have a high fat content, it is important to store them properly to protect them from becoming rancid. Keep peeled almonds in a hermetically sealed container in a cool dry place away from exposure to sunlight. Keeping them cold will continue to protect them against rancidity and prolong their freshness. Refrigerated almonds will keep for several months, while if stored in the freezer, almonds can be stored up to one years. Dop almond pieces will go rancid more quickly than whole shelled almonds. Almonds in shell still have the longest shelf life.

How to enjoy:-

Besides raw eaten, almonds are a wonderful addition to a variety of recipes from salads to baked goods.

Tips for preparing Almonds:-

Whole peeled almonds can be chopped by hand or can be placed in a food processor. When using a food processor, it is best to wrist and a couple of times, instead of constantly running the leaf, as this will help ensure that you end up with chopped almonds instead of almond butter.

To remove the skin of the almonds', blanch for a few minutes until the skin begins to swell message. Pour them and rinse under cold water. Squeeze the cooled almonds between your thumb and forefinger, and the skin should slip right the almond meat.

Toasted almonds at home, do it gently - in a 160-170 ° F (about 75 ° C) oven for 15-20 minutes - to preserve the healthy oils. For more information about the effect of high heat roasting on nuts, see the following article.

A few quick serving ideas:-

Add a punch of yogurt by mixing in some chopped almonds and dried fruit.

Improve a healthy fried curry of vegetables with sliced almonds.

Add some almond butter on a breakfast shake to boost its protein content and taste.

Almonds and apple slices make a wonderfully simple, on-the-go power snack.

Make a delicious cold salad with rice, almonds, fresh and dried peas.

Add sliced almonds to chicken salad.

Individual Concerns:-

The commercial process of roasting nuts is a form of frying, usually in saturated fats such as coconut oil and palm kernel oil. Fried foods are associated with a high level of LDL (the bad form of cholesterol) and increased thickening of artery walls.

Almonds and Oxalate:-

Almonds are among a small number of foods that contain measurable amounts of oxalates, naturally occurring substances in plants, animals and humans. When oxalates to be concentrated in body fluids, they can crystallize and cause health problems. For this reason, people with already existing and untreated kidney or gallbladder problems to avoid eating almonds. Laboratory studies have shown that oxalates may also interfere with the absorption of calcium from the body. However, in any peer-reviewed research study we have seen, the ability of oxalates to lower calcium absorption is relatively small and certainly not worth the ability of oxalate-containing foods to contribute calcium to the meal plan. If your digestive tract healthy and a good job of chewing and relaxing while you enjoy your meals, you get substantial benefits, including the absorption of calcium from calcium-rich foods plant foods that also contain oxalic acid. Normally a healthcare practitioner would not discourage a person focused on ensuring that they meet their calcium requirements from eating these nutrient-rich foods because of their oxalate content. For more information about this topic, see "Can you tell me what oxalates are and in what foods they can be found?"

Allergic reactions NOTES (as almonds):-

Although allergic reactions can occur at virtually any food, research studies on food allergy consistently report more problems with some foods than others. For example, according to a recent report by the U.S. Centers for Disease Control, 90% of food allergies are associated with 8 types of food: nuts (like almonds), fish, crustacean shellfish, milk, chicken eggs, soy foods, peanuts, wheat. (Crustacean shellfish include shrimp, prawns, lobster and crab. Nuts include almonds, cashews, walnuts, pecans, pistachios, Brazil nuts, hazelnuts and chestnuts.)

These foods should not be eaten in their pure, isolated form a negative reaction. For example, yogurt made from cow's milk is also a common food allergen, even though the milk of the cow is processed and fermented to make yogurt. Ice cream made from cow's milk as a good example.

Food allergy symptoms can sometimes immediate and specific, and include skin rash, hives, itching and eczema, swelling of the lips, tongue or throat, tingling in the mouth, wheezing or stuffy nose, difficulty breathing, and dizziness or lightheadedness. But food allergy symptoms can also be much more general and delayed, and may include fatigue, depression, chronic headaches, chronic bowel problems (such as diarrhea or constipation), and insomnia. Because most food allergy symptoms can be caused by a multitude of other health problems, it is a good practice seek the help of a healthcare provider in assessing the role of food allergies in your health.
Nutritional Profile:-
Almonds are an excellent source of vitamin E and manganese. Almonds are a good source of magnesium, copper, riboflavin (vitamin B2), and phosphorus.