Immunity Booster Plants

Amaranth

2010-02-09T11:39:00.000-08:00

Amaranthus, collectively known as amaranth, is a cosmopolitan genus of herbs. Approximately 60 species are recognized, with inflorescences and foliage ranging from purple and red to gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia.

Although several species are often considered weeds, people around the world value amaranths as leaf vegetables, cereals, and ornamentals.

The word comes from the Greek amarantos (Αμάρανθος or Αμάραντος) the "one that does not wither," or the never-fading (flower).

Systematics

Amaranthus shows a wide variety of morphological diversity among and even within certain species. Although the family (Amaranthaceae) is distinctive, the genus has few distinguishing characters among the 70 species included. This complicates taxonomy and Amaranthus has generally been considered among systematists as a “difficult” genus.

Formerly, Sauer (1955) classified the genus into 2 sub-genera, differentiating only between monoecious and dioecious species: Acnida (L.) Aellen ex K.R. Robertson and Amaranthus. Although this classification was widely accepted, further infrageneric classification was (and still is) needed to differentiate this widely diverse group.

Currently, Amaranthus includes 3 recognized sub-genera and 70 species, although species numbers are questionable due to hybridization and species concepts. Infrageneric classification focuses on inflorescence, flower characters and whether a species is monoecious/dioecious, as in the Sauer (1955) suggested classification.A modified infrageneric classification of Amaranthus was published by Mosyakin & Robertson (1996) and includes 3 subgenera: Acnida, Amaranthus and Albersia. The taxonomy is further differentiated by sections within each of the sub-genera

Grain amaranth

A traditional food plant in Africa, this vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.

Several species are raised for amaranth grain in Asia and the Americas. Ancient amaranth grains still used to this day include the three species, Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus.Although amaranth was (and still is) cultivated on a small scale in parts of Mexico, Guatemala, Peru, India, and Nepal, there is potential for further cultivation in the U.S and tropical countries and it is often referred to as "the crop of the future."It has been proposed as an inexpensive native crop that could be cultivated by indigenous people in rural areas for several reasons: 1) easily harvested, 2) produces a lot of fruits (and thus seeds) which are used as grain, 3) highly tolerant of arid environments which are typical of most subtropical and some tropical regions, and 4) large amounts of protein and essential amino acids, such as lysine. Due to its weedy life history, amaranth grains grow very rapidly and their large seedheads can weigh up to 1 kilogram and contain a half-million seeds.Amaranthus species are reported to have a 30% higher protein value than cereals, such as rice, wheat flour, oats, and rye.

Amaranth grain is a crop of moderate importance in the Himalaya. It was one of the staple foodstuffs of the Incas, and it is known as kiwicha in the Andes today. It was also used by the ancient Aztecs, who called it huautli, and other Native America peoples in Mexico to prepare ritual drinks and foods. To this day, amaranth grains are toasted much like popcorn and mixed with honey, molasses or chocolate to make a treat called alegría (happiness in Spanish).

Amaranth was used in several Aztec ceremonies, where images of their gods (notably Huitzilopochtli) were made with amaranth mixed with honey. The images were cut to be eaten by the people. This looked like the Christian communion to the Roman Catholic priests, so the cultivation of the grain was forbidden for centuries.[citation needed]

Because of its importance as a symbol of indigenous culture, and because it is very palatable, easy to cook, and its protein particularly well suited to human nutritional needs, interest in grain amaranth (especially A. cruentus and A. hypochondriacus) was revived in the 1970s. It was recovered in Mexico from wild varieties and is now commercially cultivated. It is a popular snack sold in Mexico City and other parts of Mexico, sometimes mixed with chocolate or puffed rice, and its use has spread to Europe and parts of North America. Amaranth and quinoa are called pseudograins because of their flavor and cooking similarities to grains. These are dicot plant seeds, and both contain exceptionally complete protein for plant sources. Besides protein, amaranth grain provides a good source of dietary fiber and dietary minerals such as iron, magnesium, phosphorus, copper, and especially manganese. People have also found it beneficial to prevent the premature greying of the hair folicles.[citation needed][verification needed]
[edit] Vegetables

Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world. There are 4 species of Amaranthus documented as cultivated vegetables in eastern Asia: Amaranthus cruentus, Amaranthus blitum, Amaranthus dubius, and Amaranthus tricolor.

In Indonesia and Malaysia, leaf amaranth is called bayam, while the Tagalogs in the Philippines call the plant kulitis. In Karnataka state in India it is used to prepare Hulli. Palya, Maggigayhulli and so on. In Tamilnadu State, it is regularly consumed as a favourite dish, where the greens are steamed, and mashed, with light seasoning of salt, red chillis and cumin. It is called keerai masial (கீரை மசியல்). In Andhra Pradesh, India, this leaf is added in preparation of a popular dal called thotakura pappu. In China, the leaves and stems are used as a stir-fry vegetable and called yin choi (苋菜; pinyin: xiàncài; and variations on this transliteration in various dialects). In Vietnam, it is called rau dền and is used to make soup. There are two species popular as edible vegetable in Vietnam: dền đỏ- amaranthus tricolor and dền cơm or dền trắng- amaranthus viridis.

In East Africa, Amaranth leaf is known in Chewa as Bonongwe, and in Swahili as mchicha. It is sometimes recommended by some doctors for people having low red blood cell count. Also known among the Kalenjin as a drought crop (chepkerta). In West Africa such as in Nigeria, it is a common vegetable, and goes with all Nigerian carbohydrate dishes. It is known in Yoruba as efo tete or arowo jeja ("we have money left over for fish"). In Congo[clarification needed] it is known as lenga lenga or biteku teku.In the Caribbean, the leaves are called callaloo and are sometimes used in a soup called pepperpot soup.

In Greece, Green Amaranth (Amaranthus viridis) is a popular dish and is called vleeta. It's boiled, then served with olive oil and lemon like a salad, usually alongside fried fish. Greeks stop harvesting the (usually wild-grown) plant when it starts to bloom at the end of August.

Dyes

The flowers of the 'Hopi Red Dye' amaranth were used by the Hopi Amerindians as the source of a deep red dye. There is also a synthetic dye that has been named "amaranth" for its similarity in color to the natural amaranth pigments known as betalains. This synthetic dye is also known as Red No. 2 in North America and E123 in the European Union.

Ornamentals

The genus also contains several well-known ornamental plants, such as Amaranthus caudatus (love-lies-bleeding), a native of India and a vigorous, hardy annual with dark purplish flowers crowded in handsome drooping spikes. Another Indian annual, A. hypochondriacus (prince's feather), has deeply-veined lance-shaped leaves, purple on the under face, and deep crimson flowers densely packed on erect spikes.

Amaranths are recorded as food plants for some Lepidoptera (butterfly and moth) species including the Nutmeg and various case-bearers of the genus Coleophora: C. amaranthella, C. enchorda (feeds exclusively on Amaranthus), C. immortalis (feeds exclusively on Amaranthus), C. lineapulvella and C. versurella (recorded on A. spinosus).

Nutritional value
Amaranth greens, also called Chinese spinach, hinn choy or yin tsoi (simplified Chinese: 苋菜; traditional Chinese: 莧菜; pinyin: xiàncài); callaloo, dhantinasoppu (Kannada); తోటకూర (Telugu); Rajgira (Marathi); முளைக் கீரை (Tamil), cheera ചീര (Malayalam); bayam (Indonesian); phak khom ผักโขม (Thai); tampala, or quelite, are a common leaf vegetable throughout the tropics and in many warm temperate regions. It is very popular in India. They are a very good source of vitamins including vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Because of its valuable nutrition, some farmers grow amaranth today. However their moderately high content of oxalic acid inhibits the absorption of calcium and zinc, and also means that they should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis.[citation needed] Reheating cooked amaranth greens is often discouraged, particularly for consumption by small children, as the nitrates in the leaves can be converted to nitrites, similarly to spinach.[citation needed]

Amaranth seeds, like buckwheat and quinoa, contain protein that is unusually complete for plant sources.Most fruits and vegetables do not contain a complete set of amino acids, and thus different sources of protein must be used.

Its seeds have a protein content greater than that of wheat. However, unlike that found in true grains (i.e. from grass seeds) its protein is not of the problematical type known as gluten.

Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters.[16][17][18] While the active ingredient in oats appears to be water-soluble fiber, amaranth appears to lower cholesterol via its content of plant stanols and squalene.

Not all amaranth plants are cultivated. Most of the species from Amaranthus are summer annual weeds and are commonly referred to as pigweeds. These species have an extended period of germination, rapid growth, and high rates of seed production and have been causing problems for farmers since the mid-1990s. This is partially due to the reduction in tillage, reduction in herbicidal use and the evolution of herbicidal resistance in several species where herbicides have been applied more often.The following 9 species of Amaranthus are considered invasive and noxious weeds in the U.S and Canada: A. albus, A. blitoides, A. hybridus, A. palmeri, A. powellii, A. retroflexus, A. spinosus, A. tuberculatus, and A. viridis.

A new strain of the Palmer amaranth has appeared which is Glyphosate-resistant and so cannot be killed by the widely used Roundup herbicide. Also, this plant can survive in tough conditions. This could be of particular concern to cotton farmers using Roundup Ready cotton.The species Amaranthus palmeri (Palmer amaranth) causes the greatest reduction in soybean yields and has the potential to reduce yields by 17-68% in field experiments.Palmer amaranth is among the “top five most troublesome weeds” in the southeast and has already evolved resistances to dinitroanilines and acetolactate synthase inhibitors.This makes the proper identification of Amaranthus species at the seedling stage essential for agriculturalists. Proper herbicide treatment needs to be applied before the species successfully colonizes in the crop field and causes significant yield reductions

Red Cabbage

2010-01-16T17:37:00.000-08:00

Red Cabbage
The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour

according to the pH value of the soil, due to a pigment called anthocyanin(flavin). On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains

the fact that the very same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. It can

be found in Northern Europe, throughout the Americas, and in China.

On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.

Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late fall. Red cabbage is a better keeper than its "white" relatives and does not

need to be converted to sauerkraut to last the winter.

Uses
Red cabbage, cooked, boiled, drained, without salt Nutritional value per 100 g (3.5 oz)
Energy 122 kJ (29 kcal)
Carbohydrates 6.94 g
Sugars 3.32 g
Dietary fiber 2.6 g
Fat 0.09 g
Protein 1.51 g
Vitamin A equiv. 2 μg (0%)
- beta-carotene 20 μg (0%)
Folate (Vit. B9) 24 μg (6%)
Vitamin C 34.4 mg (57%)
Vitamin K 47.6 μg (45%)
Potassium 262 mg (6%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Red cabbage is often used for salads and coleslaw. This vegetable can be eaten raw or cooked. It is also used to determine if a substance is an acid or a base by boiling it in water and using the water as a pH indicator.
Cultivation

It is recommended to start red cabbage seeds indoors 4 weeks before the last frost. Sow in containers that allow for movement of water through the bottom of a cell. Popular seedling starting containers are peat pots,

egg cartons, plug trays or milk cartons. Once the seedlings grow to about 2 inches tall, and have developed their first leaves, they can be hardened off and moved outside for transplanting. Red cabbage prefers climates

that remain moist and cool for most of its vegetative growth stage, so they can be placed in the ground shortly after the last frost, while the spring is still cool. The cabbage plants can be spaced about 12-26 inches from

one another. They will need watering often but are otherwise low maintenance plants.

from http://en.wikipedia.org/wiki/Red_Cabbage

Schinus

2009-10-26T11:58:00.000-07:00

Schinus is a genus of trees and tall shrubs in the family Anacardiaceae comprising the pepper trees, most notably Schinus molle, the Peruvian Pepper tree, and Schinus terebinthifolius, the Brazilian Pepper tree or Christmasberry-- which is sometimes a source of the spice commonly known as pink peppercorns. Both can become serious invasive species outside their natural habitats. Schinus polygama, although less well known, is also potentially weedy in some areas.

Taxonomy

The genus is named from schinos, the Greek name for the Mastic Tree (Pistacia lentiscus), which it resembles.

Over time there has been a fair amount of reclassification within this genus and earlier names may incorrectly continue to be used by those unaware of changes, including in some cases government departments and even textbooks. The name Schinus areira remains widespread, in Australia (the Peppercorn tree) in particular, but is now considered to be a sub-species of Schinus molle

Garlic

2009-10-21T09:56:00.000-07:00

Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[1] A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists—it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective layers of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

Origin and distribution

The ancestry of cultivated garlic, according to Zohary and Hopf, is not definitely established: "A difficulty in the identification of its wild progenitor is the sterility of the cultivars."[4]

Allium sativum grows in the wild in areas where it has become naturalised; it probably descended from the species Allium longicuspis, which grows wild in southwestern Asia.[5] The "wild garlic", "crow garlic", and "field garlic" of Britain are the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as "wild garlic" or "crow garlic") and Allium canadense, known as "meadow garlic" or "wild garlic" and "wild onion", are common weeds in fields.[6] One of the best-known "garlics", the so-called elephant garlic, is actually a wild leek (Allium ampeloprasum). It is called "Sudu Lunu" in Sinhalese, Lehsun in Urdu and Hindi, Velli ullipaaya in Telugu and Vellai poondu in Tamil."Velutthulli" in Malayalam

Cultivation

Garlic is easy to grow and can be grown year-round in mild climates. In cold climates, cloves can be planted in the ground about six weeks before the soil freezes and harvested in late spring. Garlic plants are not attacked by pests. They can suffer from pink root, a disease that stunts the roots and turns them pink or red. Garlic plants can be grown close together, leaving enough room for the bulbs to mature, and are easily grown in containers of sufficient depth.

There are different types or subspecies of garlic, most notably hardneck garlic and softneck garlic. The latitude where the garlic is grown affects the choice of type as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates; softneck garlic is generally grown closer to the equator

Production trends

Garlic is grown globally, but China is by far the largest producer of garlic, with approximately 10.5 million tonnes (23 billion pounds) annually, accounting for over 77% of world output. India (4.1%) and South Korea (2%) follow, with Russia (1.6%) in fourth place and the United States (where garlic is grown primarily as a cash crop in every state except for Alaska) in fifth place (1.4%).[9] This leaves 16% of global garlic production in countries that each produce less than 2% of global output. Much of the garlic production in the United States is centered on Gilroy, California, which calls itself the "garlic capital of the world"

Broccoli Salad Recipe

2009-10-17T21:08:00.001-07:00

All Natural Fruit: Whole foods smoothie drink or cooking vegan

2009-10-16T04:25:00.000-07:00

Plant Physiology: Phototropic Response (Britannica.com)

2009-09-29T06:23:00.000-07:00

Nutrilite - Double-X

2009-09-15T04:44:00.000-07:00

Nutriway training - How supplement work in our body (1/2)

2009-09-15T04:43:00.001-07:00

Nutriway training - How supplement work in our body

2009-09-15T04:42:00.001-07:00

Bean

2009-08-29T18:42:00.000-07:00

Bean is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) used for human food or animal feed.

The whole young pods of bean plants, if picked before the pods ripen and dry, can be tender enough to eat whole, whether cooked or raw. Thus the word "green beans" means "green" in the sense of unripe (many are in fact, not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit.

Terminology
The term "bean" originally referred to the seed of the broad bean, but was later expanded to include members of the genus Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term is now applied in a general way to many other related plants such as soybeans, peas, lentils, kidney beans, chickpeas (garbanzos), vetches and lupins.

"Bean" can be used as a near-synonym of "pulse", an edible legume, though the term "pulses" is usually reserved for leguminous crops harvested for their dry grain and usually excludes crops mainly used for oil extraction (like soybeans and peanuts) or those used exclusively for sowing purposes (such as clover and alfalfa). Leguminous crops harvested green for food, such as snap peas, snow peas, etc., are classified as vegetable crops.

In English usage, the word "beans" is also sometimes used to mean the seeds or pods of plants that are not in the family Leguminosae, but which bear a superficial resemblance to true beans, for example coffee beans, castor beans and cocoa beans (which resemble bean seeds), and vanilla beans (which resemble the pods)

Beans are one of the longest-cultivated plants, broad beans having been grown at least since ancient Egypt, and the common bean for six thousand years in the Americas. Beans were an important alternative source of protein throughout old and new world history, and still are today. There are over 4,000 cultivars of bean on record in the United States, alone. An interesting modern example of the diversity of bean use is 15 bean soup, which, as the name implies, contains literally fifteen different varieties of bean.

Most of the kinds commonly eaten fresh come from the Americas, being first seen (among Europeans) by Christopher Columbus during his conquest of a region of what may have been the Bahamas, where they were grown in fields. One especially famous use of beans by pre-Columbian people is the Three Sisters method of companion plant

cultivation:

On the east coast of what would come to be called the United States, some tribes would grow maize (corn), beans, and squash intermingled together, a system which had originated in Mexico. The corn would not be planted in rows as it is today, but in a checkerboard/hex fashion across a field, separate patches of one to four stalks each.
Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants, "bush beans" having only been bred more recently. The cornstalks would work as a trellis for the beans, and the beans would provide much-needed nitrogen for the corn.

Squash would then be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, and would deter many animals from attacking the corn and beans, because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals like deer and raccoons to walk through, crows to land on, et cetera.
Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot

Toxins
Some kinds of raw beans and especially red and kidney beans, contain a harmful toxin (the lectin Phytohaemagglutinin) that must be destroyed by cooking. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans.Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy toxins even though the beans do not smell or taste 'bad'(though this should not be a problem if the food reaches boiling and stays there for some time).

Fermentation is used in some parts of Africa to improve the nutritional value of beans by removing toxins. Inexpensive fermentation improves the nutritional impact of flour from dry beans and improves digestibility, according to research co-authored by Emire Shimelis, from the Food Engineering Program at Addis Ababa University. The study is published in the International Journal of Food Science & Technology. Beans are a major source of dietary protein in Kenya, Malawi, Tanzania, Uganda and Zambia

Flatulence
Many edible beans, including broad beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti-oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces flatulence-causing gases as a byproduct. This aspect of bean digestion is the basis for the children's rhyme "Beans, Beans, the Musical Fruit."

Some species of mold produce alpha-galactosidase, an anti-oligosaccharide enzyme, which humans can take to facilitate digestion of oligosaccharides in the small intestine. This enzyme, currently sold in the U.S. under the brand-name Beano, can be added to food or consumed separately. In many cuisines beans are cooked along with natural carminatives such as anise seeds, coriander seeds and cumin.

Other strategies include soaking beans in water for several hours before mixing them with other ingredients to remove the offending sugars. Sometimes vinegar is added, but only after the beans are cooked as vinegar interferes with the beans' softening.

Fermented beans will not produce most of the intestinal problems that unfermented beans will, since yeast can consume the offending sugars

Beans, average, canned, sugarfree
Nutritional value per 100 g (3.5 oz)
Energy 80 kcal 330 kJ
Carbohydrates 10.5 g
Fat 0.5 g
Protein 9.6 g

Percentages are relative to US
recommendations for adults

Cabbage slide flute-Lightly Row

2009-08-26T00:53:00.000-07:00

Hydroponic WaterFarm System

2009-08-13T02:07:00.000-07:00

Plant growth of tropical flowers in the desert - David Attenborough - BBC wildlife

2009-06-10T04:04:00.002-07:00

Plant Physiology: Phototropic Response (Britannica.com)

2009-06-10T04:04:00.001-07:00

Water transport in plants

2009-06-10T04:03:00.003-07:00

Water transport in plants

2009-06-10T04:03:00.001-07:00

Pulse (legume)

2009-05-14T21:43:00.000-07:00

A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry grain. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.

World economy

India is the world's largest producer and the largest consumer of pulses. Canada, Myanmar, Australia and the United States are significant exporters, and are India's most significant suppliers, in that order.

Cucumber kimchi (oisobagi kimchi) and radish soup with beef

2009-04-26T01:59:00.000-07:00

History of Lemon

2009-04-12T20:11:00.000-07:00

The exact origin of the lemon has remained a mystery, though it is widely presumed that lemons first grew in India, northern Burma, and China.In South and South East Asia, it was known for its antiseptic properties and it was used as an antidote for various poisons. It was later introduced to Persia and then to Iraq and Egypt around AD 700. The lemon was first recorded in literature in a tenth century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens.It was distributed widely throughout the Arab world and the Mediterranean region between AD 1000 and AD 1150

Lemons entered Europe (near southern Italy) no later than the first century AD, during the time of Ancient Rome. However, they were not widely cultivated. The first real lemon cultivation in Europe began in Genoa in the middle of the fifteenth century. It was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola along his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as ornament and medicine.In 1700s and late 1800s, lemons were increasingly planted in Florida and California when lemons began to be used in cooking and flavoring.

In 1747, James Lind's experiments on seamen suffering from scurvy involved adding Vitamin C to their diets through lemon juice.

The name lemon was originated from Arabic līmūn لیمون and Persian limun through Old Italian and Old French limone.

The Meyer lemon, actually a cross between a lemon and possibly an orange or a mandarin, was named for Frank N. Meyer who first discovered it in 1908. Thin-skinned and slightly less acidic than the Lisbon and Eureka lemons, Meyer lemons require more care when shipping and are not widely grown on a commercial basis.

Lemon

2009-04-12T20:03:00.000-07:00

The lemon is the common name for Citrus limon. The reproductive tissue surrounds the seed of the angiosperm lemon tree. The lemon is used for culinary and nonculinary purposes throughout the world. The fruit is used primarily for its juice, though the pulp and rind (zest) are also used, primarily in cooking and baking. Lemon juice is about 5% (approximately 0.3 mole per liter) citric acid, which gives lemons a tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Because of the tart flavor, many lemon-flavored drinks and candies are available on the market, including lemonade.

Broccoli, raw (edible parts), 100g

2009-03-30T06:18:00.001-07:00

Broccoli, raw (edible parts), 100g
Nutritional value per 100 g (3.5 oz)
Energy 30 kcal 140 kJ
Carbohydrates 6.64 g
- Sugars 1.7 g
- Dietary fiber 2.6 g
Fat 0.37 g
Protein 2.82 g
Water 89.30g
Vitamin A equiv. 31 μg 3%
- β-carotene 361 μg 3%
Thiamine (Vit. B1) 0.071 mg 5%
Riboflavin (Vit. B2) 0.117 mg 8%
Niacin (Vit. B3) 0.639 mg 4%
Pantothenic acid (B5) 0.573 mg 11%
Vitamin B6 0.175 mg 13%
Folate (Vit. B9) 63 μg 16%
Vitamin C 89.2 mg 149%
Calcium 47 mg 5%
Iron 0.73 mg 6%
Magnesium 21 mg 6%
Phosphorus 66 mg 9%
Potassium 316 mg 7%
Zinc 0.41 mg 4%

Cultivation, nutritional value, and preparation...broccoli

2009-03-30T06:16:00.000-07:00

Broccoli is a cool-weather crop that does poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 65 and 75 degrees Fahrenheit (18 to 23 degrees Celsius).[1] The majority (99%) of the United States broccoli crop is grown in California and Arizona.[2] Other cultivar groups of Brassica oleracea include cabbage (Capitata Group), cauliflower (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), and Brussels sprouts (Gemmifera Group). Chinese broccoli (Alboglabra Group) is also a cultivar group of Brassica oleracea. [3]

Broccoli is high in vitamin C and soluble fiber and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C [4]. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.[5] [6] Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes.[7] A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.[8] Broccoli leaf is also edible and contains far more betacarotene than the florets.

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d'oeuvre trays. Although boiling has been shown to reduce the levels of suspected anticancer compounds in broccoli, other preparation methods such as steaming, microwaving, and stir-frying have been shown not to reduce the presence of these compounds.[7]

Broccoli is also high in vitamin K.

Broccoli

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Broccoli is a plant of the cabbage family Brassicaceae (formerly Cruciferae).

It is classified as the Italica cultivar group of the species Brassica oleracea. Broccoli possesses abundant arboreal, luscious, fleshy, flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible, sturdy, meaty stalk. The mass of flower heads is surrounded by lavish leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green while cauliflower can appear in purple and yellow in addition to the traditional white variety. In the United States, the term refers exclusively to the form with a single large head. This form is sometimes called "Calabrese" in the United Kingdom, where sprouting (non-heading) types and those with underdeveloped flower buds are also sold as broccoli.

There are three commonly grown types of broccoli. The most familiar is sometimes called calabrese in Great Britain and simply "broccoli" in North America. It has large (10 to 20 cm) green heads and thick stalks and is named after Calabria in Italy. It is a cool season annual crop.

Sprouting broccoli has a larger number of heads with many thin stalks. It is planted in May to be harvested during the winter or early the following year in temperate climates. The heirloom variety "calabrese" available in North America is of this type.

Romanesco broccoli has a distinctive fractal appearance of its heads, and is yellow-green in colour. It is technically in the Botrytis (cauliflower) cultivar group.

Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.

Seasons - Beautiful Carnivorous Plants

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Medicinal Plants

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Grapefruit. .

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Rut is the older of the subtropical fruit Citrus currency hotbed for the Harvest. Which was originally called. "Forbidden fruit" of Barbados.

No, do not typically shed leaves this kind will find that about 5-6 meters high, but reality can be up to 13-15 meters high leaves are dark green shape long (over 15 cm) and skinny white flowers are 4 segment size. 5 cm of crusty yellow key size image circle diameter of 10-15 centimeters divided into meat segment. A yellow acid.

Popular since the late 19 century to just before it is planted ornamental plants. United States become a major manufacturer. Are in Florida Texas Arizona and California in Spanish. Toronja or Pomelo This type of fruit known as Toronja or Pomelo.

Cultivars

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Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots. More recently, a number of novelty cultivars have been bred for particular characteristics.

The world's largest carrot was grown in Palmer, Alaska by John Evans in 1998, weighing 8.6 kg (19 lb).

The city of Holtville, California promotes itself as "Carrot Capital of the World", and holds an annual festival devoted entirely to the carrot.

Eastern carrots

Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century, or possibly earlier. Specimens of the eastern carrot that survive to the present day are commonly purple or yellow, and often have branched roots. The purple colour common in these carrots comes from anthocyanin pigments.

Western carrots

Carrots with multiple taproots (forks) are not specific cultivars but are a byproduct of damage to earlier forks often associated with rocky soil.The western carrot emerged in the Netherlands in the 17th century,its orange colour making it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence. The orange colour results from abundant carotenes in these cultivars. While orange carrots are the norm in the West, other colours do exist, including white, yellow, red, and purple. These other colours of carrot are raised primarily as novelty crops.

The Vegetable Improvement Center at Texas A&M University has developed a purple-skinned, orange-fleshed carrot, the BetaSweet (also known as the Maroon Carrot), with substances to prevent cancer, which has recently entered very limited commercial distribution, through J&D Produce of Edinburg TX. This variety of carrot is also known to be high in β-carotene which is an essential nutrient. The high concentrations of this nutrient give the carrot its maroon shade.

Western carrot cultivars are commonly classified by their root shape:

Chantenay carrots are shorter than other cultivars, but have greater girth, sometimes growing up to 8 centimetres (3 in) in diameter. They have broad shoulders and taper towards a blunt, rounded tip. They are most commonly diced for use in canned or prepared foods.
Danvers carrots have a conical shape, having well-defined shoulders and tapering to a point at the tip. They are somewhat shorter than Imperator cultivars, but more tolerant of heavy soil. Danvers cultivars are often puréed as baby food.
Imperator carrots are the carrots most commonly sold whole in U.S. supermarkets; their roots are longer than other cultivars of carrot, and taper to a point at the tip.
Nantes carrots are nearly cylindrical in shape, and are blunt and rounded at both the top and tip. Nantes cultivars are often sweeter than other carrots.

Carrots can be selectively bred to produce different colours.While any carrot can be harvested before reaching its full size as a more tender "baby" carrot, some fast-maturing cultivars have been bred to produce smaller roots. The most extreme examples produce round roots about 2.5 centimetres (1 in) in diameter. These small cultivars are also more tolerant of heavy or stony soil than long-rooted cultivars such as 'Nantes' or 'Imperator'. The "baby carrots" sold ready-to-eat in supermarkets are, however, often not from a smaller cultivar of carrot, but are simply full-sized carrots that have been sliced and peeled to make carrot sticks of a uniform shape and size.

Carrot flowers are pollinated primarily by bees. Seed growers use honeybees or mason bees for their pollination needs.

Carrots are used as food plants by the larvae of some Lepidoptera species, including Common Swift, Garden Dart, Ghost Moth, Large Yellow Underwing and Setaceous Hebrew Character.

Novelty carrots

Food enthusiasts and researchers have developed other varieties of carrots through traditional breeding methods. Novelty carrots are also grown throughout Western Europe in flower pots and are noted for their distinctly minty flavour.[citation needed]

One particular variety lacks the usual orange pigment from carotenes, owing its white colour to a recessive gene for tocopherol (Vitamin E). Derived from Daucus carota L. and patented (US patent #6,437,222) at the University of Wisconsin-Madison, the variety is intended to supplement the dietary intake of Vitamin E.

Uses and nutrition

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Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic.Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

Carrot flowersEver since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.

Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.

The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines.Massive overconsumption of carrots can cause hypercarotenemia, a condition in which the skin turns orange (although hypercarotenemia is not itself dangerous unlike overdose of vitamin A, which can cause liver damage). Carrots are also rich in dietary fibre, antioxidants, and minerals.

Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes.It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable.

Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.

Carrot

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The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.

It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp

Avocado Tacos

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Ingredients

1 ripe avocado, peeled and seeded

1 medium onion, julienne

2 large green peppers, julienned

1 cup fresh cilantro, finely chopped

1-1/2 cup fresh tomato salsa

12 whole-wheat flour tortillas (10 inch diameter)

Non-stick cooking spray

Directions

1.Spray skillet with cooking spray.

2.Lightly sauté onion and peppers.

3.Cut avocado into 12 slices.

4.Warm tortillas in oven; layer peppers, onions, one avocado slice, and salsa.

5.Fold tortillas to enclose the filling and serve.

Reed avocado

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Avocados (Persea Americana) is the tree and the fruit from the flowering plant family, with origins in Central America and Mexico. The reed avocado is smaller in size and it has a very intense green color and orange-like surface. Reed avocados grow abundantly in warm climates and when they are ripe, they get a gold flesh and a delicate, sweet and nutty flavor. The reed avocado is high in A and C vitamins and as well in important anti-oxidants that protect the human cells. Avocados, including the reed avocados have multiple uses in various regional cuisines: in Mexico, the avocados are eaten in dips and salsas, like the famous guacamole; in the Asian cuisine, the avocados are consumed with sushi and in Brazil, the locals eat the avocado in milkshakes, ice-creams and various other desserts. Still, one of the most popular usages of the fruit is avocado with chicken. Avocados are also used in sandwiches and salads, as they have a perfectly adaptable taste, which goes both with vegetarian and animal products

Artificially acquired active immunity

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Artificially acquired active immunity can be induced by a vaccine, a substance that contains antigen. A vaccine stimulates a primary response against the antigen without causing symptoms of the disease.The term vaccination was coined by Edward Jenner and adapted by Louis Pasteur for his pioneering work in vaccination. The method Pasteur used entailed treating the infectious agents for those diseases so they lost the ability to cause serious disease. Pasteur adopted the name vaccine as a generic term in honor of Jenner's discovery, which Pasteur's work built upon.

Poster from before the 1979 eradication of smallpox, promoting vaccination.In 1807, the Bavarians became the first group to require that their military recruits be vaccinated against smallpox, as the spread of smallpox was linked to combat.Subsequently the practice of vaccination would increase with the spread of war.

There are four types of traditional vaccines:

Inactivated vaccines are composed of micro-organisms that have been killed with chemicals and/or heat and are no longer infectious. Examples are vaccines against flu, cholera, bubonic plague, and hepatitis A. Most vaccines of this type are likely to require booster shots.

Live, attenuated vaccines are composed of micro-organisms that have been cultivated under conditions which disable their ability to induce disease. These responses are more durable and do not generally require booster shots. Examples include yellow fever, measles, rubella, and mumps.

Toxoids are inactivated toxic compounds from micro-organisms in cases where these (rather than the micro-organism itself) cause illness, used prior to an encounter with the toxin of the micro-organism. Examples of toxoid-based vaccines include tetanus and diphtheria.

Subunit -vaccines are composed of small fragments of disease causing organisms. A characteristic example is the subunit vaccine against Hepatitis B virus.
Most vaccines are given by hypodermic injection as they are not absorbed reliably through the gut. Live attenuated Polio and some Typhoid and Cholera vaccines are given orally in order to produce immunity based in the bowel.

Naturally acquired active immunity

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Naturally acquired active immunity occurs when a person is exposed to a live pathogen, and develops a primary immune response, which leads to immunological memory.This type of immunity is “natural” because it is not induced by man. Many disorders of immune system function can affect the formation of active immunity such as immunodeficiency (both acquired and congenital forms) and immunosuppression

Active Immunity

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When B cells and T cells are activated by a pathogen, memory B-cells and T- cells develop. Throughout the lifetime of an animal these memory cells will “remember” each specific pathogen encountered, and are able to mount a strong response if the pathogen is detected again. This type of immunity is both active and adaptive because the body's immune system prepares itself for future challenges. Active immunity often involves both the cell-mediated and humoral aspects of immunity as well as input from the innate immune system. The innate system is present from birth and protects an individual from pathogens regardless of experiences, whereas adaptive immunity arises only after an infection or immunization and hence is "acquired" during life.

Passive transfer of cell-mediated immunity

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Passive or "adoptive transfer" of cell-mediated immunity, is conferred by the transfer of "sensitized" or activated T-cells from one individual into another. It is rarely used in humans because it requires histocompatible (matched) donors, which are often difficult to find. In unmatched donors this type of transfer carries severe risks of graft versus host disease.It has, however, been used to treat certain diseases including some types of cancer and immunodeficiency. This type of transfer differs from a bone marrow transplant, in which (undifferentiated) hematopoietic stem cells are transferred.

Artificially acquired passive immunity

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Artificially acquired passive immunity is a short-term immunization induced by the transfer of antibodies, which can be administered in several forms; as human or animal blood plasma, as pooled human immunoglobulin for intravenous (IVIG) or intramuscular (IG) use, and in the form of monoclonal antibodies (MAb). Passive transfer is used prophylactically in the case of immunodeficiency diseases, such as hypogammaglobulinemia.It is also used in the treatment of several types of acute infection, and to treat poisoning.Immunity derived from passive immunization lasts for only a short period of time, and there is also a potential risk for hypersensitivity reactions, and serum sickness, especially from gamma globulin of non-human origin.

The artificial induction of passive immunity has been used for over a century to treat infectious disease, and prior to the advent of antibiotics, was often the only specific treatment for certain infections. Immunoglobulin therapy continued to be a first line therapy in the treatment of severe respiratory diseases until the 1930’s, even after sulfonamide antibiotics were introduced.

Naturally acquired passive immunity

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Maternal passive immunity is a type of naturally acquired passive immunity, and refers to antibody-mediated immunity conveyed to a fetus by its mother during pregnancy. Maternal antibodies (MatAb) are passed through the placenta to the fetus by an FcRn receptor on placental cells. This occurs around the third month of gestation.IgG is the only antibody isotype that can pass through the placenta.Passive immunity is also provided through the transfer of IgA antibodies found in breast milk that are transferred to the gut of the infant, protecting against bacterial infections, until the newborn can synthesize its own antibodies

Passive immunity

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Passive immunity is the transfer of active immunity, in the form of readymade antibodies, from one individual to another. Passive immunity can occur naturally, when maternal antibodies are transferred to the fetus through the placenta, and can also be induced artificially, when high levels of human (or horse) antibodies specific for a pathogen or toxin are transferred to non-immune individuals. Passive immunization is used when there is a high risk of infection and insufficient time for the body to develop its own immune response, or to reduce the symptoms of ongoing or immunosuppressive diseases.Passive immunity provides immediate protection, but the body does not develop memory, therefore the patient is at risk of being infected by the same pathogen later

History of theories of immunity

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The concept of immunity has intrigued mankind for thousands of years. The prehistoric view of disease was that it was caused by supernatural forces, and that illness was a form of theurgic punishment for “bad deeds” or “evil thoughts” visited upon the soul by the gods or by one’s enemies. Between the time of Hippocrates and the 19th century, when the foundations of the scientific method were laid, diseases were attributed to an alteration or imbalance in one of the four humors (blood, phlegm, yellow bile or black bile). Also popular during this time was the miasma theory, which held that diseases such as cholera or the Black Plague were caused by a miasma, a noxious form of "bad air".If someone were exposed to the miasma, they could get the disease.

The modern word “immunity” derives from the Latin immunis, meaning exemption from military service, tax payments or other public services.The first written descriptions of the concept of immunity may have been made by the Athenian Thucydides who, in 430 BC, described that when the plague hit Athens “the sick and the dying were tended by the pitying care of those who had recovered, because they knew the course of the disease and were themselves free from apprehensions. For no one was ever attacked a second time, or not with a fatal result”. The term “immunes”, is also found in the epic poem “Pharsalia” written around 60 B.C. by the poet Marcus Annaeus Lucanus to describe a North African tribe’s resistance to snake venom.

The first clinical description of immunity which arose from a specific disease causing organism is probably Kitab fi al-jadari wa-al-hasbah (A Treatise on Smallpox and Measles, translated 1848 written by the Islamic physician Al-Razi in the 9th century. In the treatise, Al Razi describes the clinical presentation of smallpox and measles and goes on to indicate that that exposure to these specific agents confers lasting immunity (although he does not use this term).However, it was with Louis Pasteur’s Germ theory of disease that the fledgling science of immunology began to explain how bacteria caused disease, and how, following infection, the human body gained the ability to resist further insults.

The birth of active immunotherapy may have begun with Mithridates VI of Pontus.To induce active immunity for snake venom, he recommended using a method similar to modern toxoid serum therapy, by drinking the blood of animals which fed on venomous snakes.According to Jean de Maleissye, Mithridates assumed that animals feeding on venomous snakes acquired some detoxifying property in their bodies, and their blood must contain attenuated or transformed components of the snake venom. The action of those components might be strengthening the body to resist against the venom instead of exerting toxic effect. Mithridates reasoned that, by drinking the blood of these animals, he could acquire the similar resistance to the snake venom as the animals feeding on the snakes.Similarly, he sought to harden himself against poison, and took daily sub-lethal doses to build tolerance. Mithridates is also said to have fashioned a 'universal antidote' to protect him from all earthly poisons. For nearly 2000 years, poisons were thought to be the proximate cause of disease, and a complicated mixture of ingredients, called Mithridate, was used to cure poisoning during the Renaissance.An updated version of this cure, Theriacum Andromachi, was used well into the 19th century.In 1888 Emile Roux and Alexandre Yersin isolated diphtheria toxin, and following the 1890 discovery by Behring and Kitasato of antitoxin based immunity to diphtheria and tetanus, the antitoxin became the first major success of modern therapeutic Immunology.

In Europe, the induction of active immunity emerged in an attempt to contain smallpox. Immunization, however, had existed in various forms for at least a thousand years. The earliest use of immunization is unknown, however, around 1000 A.D., the Chinese began practicing a form of immunization by drying and inhaling powders derived from the crusts of smallpox lesions.Around the fifteenth century in India, the Ottoman Empire, and east Africa, the practice of variolation (poking the skin with powdered material derived from smallpox crusts) became quite common.Variolation was introduced to the west in the early 18th century by Lady Mary Wortley Montagu.In 1796, Edward Jenner introduced the far safer method of inoculation with the cowpox virus, a non-fatal virus that also induced immunity to smallpox. The success and general acceptance of Jenner's procedure would later drive the general nature of vaccination developed by Pasteur and others towards the end of the 19th century.

Immunity (medical)

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Immunity is a medical term that describes a state of having sufficient biological defenses to avoid infection, disease, or other unwanted biological invasion. Immunity involves both specific and non-specific components. The non-specific components act either as barriers or as eliminators of wide range of pathogens irrespective of antigenic specificity. Other components of the immune system adapt themselves to each new disease encountered and are able to generate pathogen-specific immunity.

Adaptive immunity is often sub-divided into two major types depending on how the immunity was introduced. Naturally acquired immunity occurs through contact with a disease causing agent, when the contact was not deliberate, whereas artificially acquired immunity develops only through deliberate actions such as vaccination. Both naturally and artificially acquired immunity can be further subdivided depending on whether immunity is induced in the host or passively transferred from a immune host. Passive immunity is acquired through transfer of antibody or activated T-cells from an immune host, and is short lived, usually lasts only a few months, whereas active immunity is induced in the host itself by antigen, and lasts much longer, sometimes life-long. The diagram below summarizes these divisions of immunity

A further subdivision of adaptive immunity is characterized by the cells involved; humoral immunity is the aspect of immunity that is mediated by secreted antibodies, whereas the protection provided by cell mediated immunity involves T-lymphocytes alone. Humoral immunity is active when the organism generates its own antibodies, and passive when antibodies are transferred between individuals. Similarly, cell mediated immunity is active when the organisms’ own T-cells are stimulated and passive when T cells come from another organism.