Organic Farming

Organic Farming

Clean your kidneys... with KOTHIMBIR (DHANIYA)

CLEAN YOUR KIDNEYS IN LESS THAN Rs 1.00

Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments and how are we going to overcome this?

It is very easy, first take a bunch of parsley (MALLI Leaves) KOTHIMBIR (DHANIYA)and wash it clean

Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool.

Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination also you will be able to notice the difference which you never felt before.

Parsley is known as best cleaning treatment for kidneys and it is natural! 

Arecanut Farming

Farming Guide for Arecanut Plantation
 The areca nut palm is the source of common chewing nut, popularly known as betel nut or Supari. In India it is extensively used by large sections of people and is very much linked with religious practices. India is the largest producer of areca nut and at the same time largest consumer also.Major states cultivating this crop are Karnataka (40%), Kerala (25%), Assam (20%), Tamil Nadu, Meghalaya and West Bengal.

 Climate

   The cultivation of arecanut is mostly confined to 28º north and south of the equator.  It grows well within the temperature range of 14ºC and 36ºC and is adversely affected by temperatures below 10ºC and above 40ºC.  Extremes of temperature and wide diurnal variations are not conducive for the healthy growth of the palms.  Arecanut can be grown in areas receiving annual rainfall of 750 mm in Maidan parts of Karnataka to 4,500 mm in Malnadareas of Karnataka.  In areas where there is prolonged dry spell, the palms are irrigated.  Due to its susceptibility to low temperature, a good crop of arecanut cannot be obtained at an altitude of more than 1000 m MSL


Soil
  The largest area under the crop is found in gravelly laterite soils of red clay type.  It can also be grown on fertile clay loam soils.  Sticky clay, sandy, alluvial, brackish and calcareous soils are not suitable for arecanut cultivation.

 Raising of Seedlings

Arecanut is propagated only by seeds.  There are four steps in selection and raising of arecanut seedlings viz.,selection of mother palms, selection of seed nuts, germination and raising the seedlings and selection of seedlings.

Selection of mother palm

The criteria for the selection of mother palm are; early bearing, regular bearing habit, large number of leaves on the crown, shorter internodes and high fruit set.

Selection of seed nut

Fully ripened nuts having weight of above 35 g should be selected.  The nuts selected should float vertically with calyx-end pointing upwards when allowed to float on water.  These nuts produce the seedlings of greater vigour.

Primary and secondary nurseries

For obtaining good germination, the seed nuts should be sown as whole fruits.  The nuts should be sown immediately after the harvest in soil or sand and watered daily to get early and good germination.  The nuts should be sown at 15 cm distance in vertical position with calyx end just covered.  The beds may be mulched lightly using areca leaf or paddy straw.
After six months in primary nursery, the seedlings are to be transplanted to secondary nursery beds of 150 cm width, 15 cm height and convenient length.  A spacing of 30 cm between the seedlings is considered to be optimum for a growth period of one year in the nursery.  Polythene bags (25x15cm, 150 gauge) filled with potting mixture (top soil : FYM : sand = 7:3:2) can also be used to raise secondary nursery. Sprouts of 3 months old should be used.  The secondary nursery should be given a basal dose of decomposed farm yard manure@ 5 tonnes per ha.  Areca sprouts and seedlings are very delicate and do not withstand exposure to direct sunlight.  Hence, proper shade should be provided to the nursery.
The nursery should be watered regularly in the summer and proper drainage should be provided in rainy season.  The nursery should be kept clean by periodical weeding.

Selection of seedlings

Twelve to eighteen-month-old seedlings are to be selected and transplanted in the main field. Seedlings with maximum number of leaves (five or above), minimum height and maximum girth are to be selected for planting.  The selected seedlings should be removed with a ball of earth adhering to the roots for planting.

Selection of site and layout

The crop thrives well in humid areas protected well against hot sun and heavy wind.  Since the areca palm does not withstand either water logging or drought, the site selected should have proper drainage and adequate source of water for irrigation. Arecanut palm cannot withstand extreme temperature and exposure to direct sun.  So the site selected should have protection from southern and western sides. The soil depth and the depth of water table are other two parameters to be considered while selecting the site. The soil should be deep (preferably not less than two meters) and water table should be sufficiently low for better root development.  Aligning the rows in north-south direction with a deviation of 35º towards south-west lowers the incidence of sun-scorch.

Spacing
This depends on the rooting pattern of the crop along with the fertility and depth of the soil.  The studies conducted at different places with different spacing have revealed that a spacing of 2.7 m X 2.7 m is optimum for arecanut.

Depth of planting

In well-drained soils and in the fields where proper drainage can be provided, deep planting is preferred. Deeper planting provides a firm anchorage and larger volume of space for root development.  In areas where water table is high, shallow planting is preferred.  Thus in well-drained soils, planting at a depth of 90 cm is recommended and in heavy soils planting at a depth of 60 cm is recommended.

Season of planting

In areas where South-West monsoon is severe, planting in the month of September-October is recommended.  In other areas planting can also be done in the months of May-June.

Drainage

For better growth and development of the plants proper drainage is essential.  The number of drainage channels depend upon the soil type.  In light soils the number of channels may be less and in heavy soils the channels should be dug in each row for proper draining of the excess water.  The channels should be at least 15 – 30 cm deeper than the depth at which the seedlings are planted.

Shading

The palms are highly susceptible for sun scorching.  The seedlings should be given protection against the direct exposure to sun.  This may be done either covering the plants with areca or coconut leaves or by raising crops like banana in between two rows of arecanut.  Sun scorching is mostly seen during October – January.  During this period even the stems of young palms have to be protected.  For this a quick growing shade plant can be planted on Southern and Western sides of the garden.

Nutrient Requirement

Annual application of 100 g N (220 g urea), 40 g P2O5 (200 g rock phosphate) and 140 g K2O (235 g muriate of potash) in addition to 12 kg each of green leaf and compost per palm per year is recommended.  The fertilizers are to be applied in two split doses.  One third of the fertilizer is applied in May - June and two third along with the organics during September-October.  Fertilizers are applied in basins around the palm dug to a depth of 15-20 cm and 0.5-1.0 m radius leaving 20 cm from the base of the palm.  After application, the soil is rolled up and covered with organic matter and soil.

Organic matter recycling

On an average, 5.5 to 6.0 tonnes of wastes are available from one ha of areca garden per year.  This can be effectively used as organic source of nutrients for areca palms.  But direct application of these wastes in the garden will take long time for decomposition and will not meet the nutrient demand of the crop immediately.  Hence, these materials can be composted using earthworms effectively and used as organic manure in areca gardens.

To prepare vermicompost, areca wastes are chopped into small pieces of 10 cm and heaped.  The heap should be mixed with cow dung slurry @ 10 kg / 100 kg of waste and kept for two weeks with sprinkling water daily.  Then the chopped material is arranged in beds of one-meter width and convenient length. Cement tanks or trenches can be used for this purpose.  A layer of 10-15 cm waste material is alternated with 2 cm layer of cow dung over which earthworms are released at the rate of 1000 numbers per square meter.  The wastes are converted into fine granular, odourless vermicompost within 60 days.  During this period, the earthworm population is doubled.  About 8 kg /palm/year of vermicompost meets the crop nutrient demand in terms of nitrogen.  The two species of earthwormsEudrilus eugeniae and Eisenia foetida can be used.

Cultural operations

The cultural operations vary from area to area.  In Maland tracts the main purpose of cultivation is to loosen the soil and to rebuild the soil fertility after the heavy rains during monsoon.  In Maidan tracts the purpose of cultivation is to conserve the soil moisture and prevent the hardening of the soil, as the soils are heavy in these areas.  In general the cultivation was found to increase the yield by 10-20%.  In light soils digging can be done once in two years.  But in heavy soils digging has to be done every year.  Clean cultivation was found to give better yield.  When planting is done on hill slopes, contour planting gave highest yields.  Mulching is another operation being followed in the arecanut gardens.  This checks evaporation during summer, erosion during rainy seasons and keeps the weeds under check.  Chopped areca leaves, grass, arecanut husk and dry leaves collected from the forests can be used as mulch in areca gardens.

Irrigation

Arecanut cannot withstand drought for a long time.  Being a perennial crop, once affected by water stress, it may require two-three years to regain the normal vigour and yield.  The death of palms due to moisture stress is also not uncommon. Irrigation intervals of 5 and 10 days were found superior throughout the season.  The quantity of water to be applied is about 200 lit per palm/irrigation.
During the summer, majority of the farmers face scarcity of water and it will be difficult to supply the required water to the palms.  To overcome this problem, new irrigation methods were tried which can save water without affecting the yield of arecanut.  They are sprinklers and drip irrigation methods.  Sprinkler and drip irrigations can save 20 and 44 per cent respectively of water.

Fertigation

Application of nutrients through irrigation water is called as fertigation.  This procedure can be profitably followed in arecanut.  The studies at CPCRI have shown that in the initial stages of areca garden only 75% of the recommended dose of fertilizer is sufficient when the fertilizer was given through drip irrigation.  The fertilizer should be split into ten parts and should be applied once in 20 days from November to May.

Arecanut based cropping systems

Arecanut is cultivated with spacing of 2.7 X 2.7 m provides ample scope for cultivation various annual by biennial and perennial crops in the inter spaces.
Banana, pepper, cocoa, elephant foot yam, citrus, betelvine, pineapple etc. were found suitable for inter/mixed cropping in arecanut.  However, it is found that as the age of the garden advances, only few crops can be grown profitably as mixed crop viz., pepper, cocoa, banana, lime and betelvine.

Weed Magement

Keep the garden free of weeds and break up surface crust by light forking or digging after cessation of monsoon during October-November. In slopes, prevent soil erosion by terracing. Sow seeds of green manure-cum-cover crops such as Mimosa invisa, Stylosanthes gracilis and Calapagonium muconoides in April-May with the onset of pre-monsoon rains. Cut and apply them to the palms in September-October.

Harvesting and Yield

The pre-bearing age of the palm ranges from 5 to 8 years. Though inflorescence initiation has been observed in every leaf axil, there is absorption of inflorescences to about 5 per cent. The plant is monoecious, producing both male and female flowers on the same tree. The spadix of a grown-up palm produces on an average, 294 female flowers. The colour of the fruit during its growth changes from green to different shades of yellow and red during ripening. In some places, tender nuts are mature nuts are harvested. Tender nuts are harvested from July to December and ripe nuts from December to March or from May to July. Three or four plucking are done during the whole season.

YIELD

With normal good management practice, an arecanut palm may yield around 300-400 nuts / palm / year.

Storage

There are 14 insect and mites that can damage the nuts during storage. Hence storing in jute bags soaked in 0.1% Lindane solution is recommended. When nuts are stored in such bags, they remain free from insect infestation for upto six months. Phostoxin tablets @ 800 g / 100 m3 are also effective in controlling stored arecanut pests.

Pineapple

Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. They are second only to bananas as America's favorite tropical fruit. Although the season for pineapple runs from March through June, they are available year-round in local markets.

Pineapples are a composite of many flowers whose individual fruitlets fuse together around a central core. Each fruitlet can be identified by an "eye," the rough spiny marking on the pineapple's surface. Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin and a regal crown of spiny, blue-green leaves and fibrous yellow flesh. The area closer to the base of the fruit has more sugar content and therefore a sweeter taste and more tender texture.

Nutrients in

Pineapple

1.00 cup (165.00 grams)

Nutrient%Daily Value

vitamin C 131.4%

manganese 76.5%

fiber 9.2%

vitamin B 69%

copper      9%

vitamin B 18.6%

folate 7.4%

Calories (82)4%

This chart graphically details the %DV that a serving of Pineapple provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Pineapple can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Pineapple, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

Potential Anti-Inflammatory and Digestive Benefits

Bromelain is a complex mixture of substances that can be extracted from the stem and core fruit of the pineapple. Among dozens of components known to exist in this crude extract, the best studied components are a group of protein-digesting enzymes (called cysteine proteinases). Originally, researchers believed that these enzymes provided the key health benefits found in bromelain, a popular dietary supplement containing these pineapple extracts. In addition, researchers believed that these benefits were primarily limited to help with digestion in the intestinal tract. However, further studies have shown that bromelain has a wide variety of health benefits, and that many of these benefits may not be related to the different enzymes found in this extract. Excessive inflammation, excessive coagulation of the blood, and certain types of tumor growth may all be reduced by therapeutic doses of bromelain when taken as a dietary supplement. Studies are not available, however, to show these same potential benefits in relationship to normal intake of pineapple within a normal meal plan.

Bromelain extracts can be obtained from both the fruit core and stems of pineapple. Potentially important chemical differences appear to exist between extracts obtained from the stem versus the core fruit. However, the practical relevance of these differences is not presently understood. Most of the laboratory research on bromelain has been conducted using stem-based extracts, however.

Although healthcare practitioners have reported improved digestion in their patients with an increase in pineapple as their "fruit of choice" within a meal plan, we haven't seen published studies that document specific changes in digestion following consumption of the fruit (versus supplementation with the purified extract. However, we suspect that the core fruit will eventually turn out to show some unique health-supportive properties, including possible digestion-related and anti-inflammatory benefits.

Antioxidant Protection and Immune Support

Vitamin C is the body's primary water-soluble antioxidant, defending all aqueous areas of the body against free radicals that attack and damage normal cells. Free radicals have been shown to promote the artery plaque build-up of atherosclerosis and diabetic heart disease, cause the airway spasm that leads to asthma attacks, damage the cells of the colon so they become colon cancer cells, and contribute to the joint pain and disability seen in osteoarthritis and rheumatoid arthritis. This would explain why diets rich in vitamin C have been shown to be useful for preventing or reducing the severity of all of these conditions. In addition, vitamin C is vital for the proper function of the immune system, making it a nutrient to turn to for the prevention of recurrent ear infections, colds, and flu.

Manganese and Thiamin (Vitamin B1) for Energy Production and Antioxidant Defenses

Pineapple is an excellent source the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. Just one cup of fresh pineapple supplies 128.0% of the DV for this very important trace mineral. In addition to manganese, pineapple is a good source of thiamin, a B vitamin that acts as a cofactor in enzymatic reactions central to energy production.

Protection against Macular Degeneration

Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.

In this study, which involved over 110,000 women and men, researchers evaluated the effect of study participants' consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease. Three servings of fruit may sound like a lot to eat each day, but pineapple can help you reach this goal. Add fresh pineapple to your morning smoothie, lunch time yogurt, any fruit and most vegetable salads. For example, try adding chunks of pineapple to your next coleslaw or carrot salad.

Description

Pineapple, Ananas comosus, belongs to the Bromeliaceae family, from which one of its most important health-promoting compounds, the enzyme bromelain, was named. The Spanish name for pineapple, pina, and the root of its English name, reflects the fruit's visual similarity to the pinecone.

Pineapples are actually not just one fruit but a composite of many flowers whose individual fruitlets fuse together around a central core. Each fruitlet can be identified by an "eye," the rough spiny marking on the pineapple's surface.

Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin and a regal crown of spiny, blue-green leaves. The fibrous flesh of pineapple is yellow in color and has a vibrant tropical flavor that balances the tastes of sweet and tart. The area closer to the base of the fruit has more sugar content and therefore a sweeter taste and more tender texture.

History

Although thought to have originated in South America, pineapples were first discovered by Europeans in 1493 on the Caribbean island that came to be known as Guadalupe. When Columbus and other discovers brought pineapples back to Europe, attempts were made to cultivate the sweet, prized fruit until it was realized that the fruit's need for a tropical climate inhibited its ability to flourish in this region. By the end of the 16th century, Portuguese and Spanish explorers introduced pineapples into many of their Asian, African and South Pacific colonies, countries in which the pineapple is still being grown today.

Since pineapples are very perishable, and modes of transportation to bring them stateside from the Caribbean Islands were relatively slow centuries ago, fresh pineapples were a rarity that became coveted by the early American colonists. While glazed, sugar-coated pineapples were a luxurious treat, it was the fresh pineapple itself that became the sought after true symbol of prestige and social class. In fact, the pineapple, because of its rarity and expense, was such a status item in those times that all a party hostess had to do was to display the fruit as part of a decorative centerpiece, and she would be awarded more than just a modicum of social awe and recognition.

In the 18th century, pineapples began to be cultivated in Hawaii, the only state in the U.S. in which they are still grown. In addition to Hawaii, other countries that commercially grow pineapples include Thailand, the Philippines, China, Brazil and Mexico.

How to Select and Store

Look for pineapples that are heavy for their size. While larger pineapples will have a greater proportion of edible flesh, there is usually no difference in quality between a small and large size pineapple. Pineapples should be free of soft spots, bruises and darkened "eyes," all of which may indicate that the pineapple is past its prime. Pineapple stops ripening as soon as it is picked, so choose fruit with a fragrant sweet smell at the stem end. Avoid pineapple that smells musty, sour or fermented.

For the most antioxidants, choose fully ripened pineapple:

Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.

Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown—a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color.

Until now, no one really knew what happened to chlorophyll during this process, but lead researcher, Bernard Kräutler, and his team, working together with botanists over the past several years, has identified the first decomposition products in leaves: colorless, polar NCCs (nonfluorescing chlorophyll catabolytes), that contain four pyrrole ringsyes—like chlorophyll and heme.

After examining apples and pears, the scientists discovered that NCCs replace the chlorophyll not only in the leaves of fruit trees, but in their very ripe fruits, especially in the peel and flesh immediately below it.

"When chlorophyll is released from its protein complexes in the decomposition process, it has a phototoxic effect: when irradiated with light, it absorbs energy and can transfer it to other substances. For example, it can transform oxygen into a highly reactive, destructive form," report the researchers. However, NCCs have just the opposite effect. Extremely powerful antioxidants, they play an important protective role for the plant, and when consumed as part of the human diet, NCCs deliver the same potent antioxidant protection within our bodies. . Angew Chem Int Ed Engl. 2007 Nov 19;46(45):8699-8702.

Pineapple can be left at room temperature for one or two days before serving. While this process will not make the fruit any sweeter, it will help it to become softer and more juicy. Yet, as they are very perishable, you should still watch them closely during this period to ensure that they do not spoil. After two days, if you are still not ready to consume the pineapple, you should wrap it in a plastic bag and store it in the refrigerator where it will keep for a maximum of three to five days.

Pineapple that has been cut up should be stored in the refrigerator in an airtight container. It will stay fresher and retain more taste and juiciness if you also place some liquid, preferably some juice from the pineapple, in the container. Although pineapple can be frozen, this process greatly affects its flavor.

Tips for Preparing and Cooking

Tips for Preparing Pineapple

Pineapple can be cut and peeled in a variety of ways. Regardless of how you proceed, the first step is always to remove the crown and the base of the fruit with a knife.

To peel the pineapple, place it base side down and carefully slice off the skin, carving out any remaining "eyes" with the tip of your knife. Or cut the pineapple into quarters, remove the core if desired, make slices into the quarters cutting from the flesh towards the rind, and then use your knife to separate the fruit from the rind. Once the rind is removed, cut the pineapple into the desired shape and size.

You can also use pineapple corers that are available in kitchen supply stores. While they provide a quick and convenient method for peeling and coring pineapples, they often result in a good amount of wasted fruit since they often cannot be adjusted for different fruit size. Similarly, some markets offer devices that will peel and core the pineapple you purchase, but once again, this process may waste a lot of fruit.

Cut Fruit, if Chilled, Retains Many of its Nutrients for at Least 6 Days

Everyone loves colorful, delicious fresh fruit salad, plus it's a perfect addition to any meal and makes a great snack or dessert. So why don't we enjoy fresh fruit salad more? Simply because it's been thought that cut fruit rapidly degrades, so fruit salad, which can take 15 minutes to prepare, would have to be freshly prepared to be good.

Now, a study published in the Journal of Agricultural and Food Chemistry has found that minimal processing of fruit—cutting, packaging and chilling—does not significantly affect its nutritional content even after 6, and up to 9, days.

In practical terms, this means that you can prepare a large bowl of fruit salad on the weekend, store it in the refrigerator, and enjoy it all week, receiving almost all the nutritional benefits of just prepared fruit salad.

If you're really pressed for time, packaged cut up fresh fruit, although more expensive, is a nutritionally sound option.

In this study, researchers cut up pineapples, mangoes, cantaloupes, watermelons, strawberries and kiwi fruit. The freshly cut fruits were then rinsed in water, dried, packaged in clamshells (not gastight) and stored at 41°F (5°C).

After 6 days, losses in vitamin C were less than 5% in mango, strawberry, and watermelon pieces, 10% in pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes.

No losses in carotenoids were found in kiwifruit slices and watermelon cubes. Cantaloupe, mango, and strawberry pieces lost 10-15%; pineapples lost 25%, although this is not of much concern since they are not usually consumed for their carotenoid content since this is not one of the nutrients in which they are most concentrated.

No significant losses in phenolic phytonutrients were found in any of the fresh-cut fruit products.

"Contrary to expectations, it was clear that minimal processing had almost no effect on the main antioxidant constituents. The changes in nutrient antioxidants observed during nine days at five degrees Celsius would not significantly affect the nutrient quality of fresh cut fruit. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs," wrote lead researcher Maria Gil.

How to Enjoy

A Few Quick Serving Ideas

Combine diced pineapple with chopped shrimp, grated ginger and a little olive oil. Season to taste and serve this fragrant shrimp salad on a bed of romaine lettuce.

Mix diced pineapple and chili peppers for an easy to prepare salsa that's an exceptional complement to fish such as halibut, tuna and salmon.

Drizzle maple syrup on pineapple slices and broil until brown. Serve plain or with yogurt.

Chopped pineapple, grated fennel and cashews go well together and are especially delicious as a side dish to chicken.

Pineapple is a wonderful addition to fruit salads, especially those containing other tropical fruits such as papaya, kiwi and mango.

For some of our favorite recipes, click Recipes.

Individual Concerns

Pineapple is not a commonly allergenic food, is not known to contain measurable amounts of oxalates or purines and is also not included in the Environmental Working Group's 2010 report "Pesticides in Produce" as one of the 12 foods most frequently containing pesticide residues. In fact, pineapple is often used as a fruit in allergy avoidance diets partly for these reasons, and for its bromelain (digestive enzyme) component.

Nutritional Profile

Pineapple is an excellent source of vitamin C and manganese. It is also a good source of vitamin B1, vitamin B6, folate, copper and dietary fiber.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Pineapple is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

I

Banana Benifits

   Ulcers: Bananas are a great food for ulcer patients, one of the few foods many ulcer patients can eat without suffering setbacks and pain. Why is this? Bananas lower the levels of acid in gastric juices in the stomach, and build a protective coating inside the stomach.
    Minor burns: Yes, bananas can provide pain relief from minor burns and other wounds. The best way to accomplish this is to mash up the inside of a banana, then wrap it in a cloth or paper towel and place it on the burnt area. Pain relief should begin quite soon.
    Energy: Sugar provides he body energy, and bananas have three types of natural, healthy sugars: fructose, glucose and sucrose. So get a little pep in your step by starting your day of with a banana.
    Anemia: Anemia is the most common of blood disorders, usually being a decrease in the normal number of red blood cells. Guess what helps with anemia? Iron. Guess what fruit has lots of iron? Bananas. The iron in bananas helps stimulate the growth of hemoglobin in the body, which can help with anemia.
    Blood pressure: Bananas are also quite high in potassium, which can help to reduce blood pressure (and possibly help against all heart disease). The potassium in bananas helps to combat sodium, which is a big no-no for those with heart conditions and high blood pressure.
    PMS: That’s right. Bananas are even good for the pains of PMS. It’s the high levels of vitamin B6 in bananas which help to regulate blood glucose levels, which affects the moods and pains of women suffering PMS.
    Cramping: All that potassium in bananas also is good for cramping, allowing the body’s muscle to more freely contract and expand. This is especially important for the athletic.
    Constipation: Bananas are a natural, light laxative, allowing the body to deal with constipation without turning to diarrhea. It’s all that natural fiber found in bananas that helps with this trick. But if you have serious health concerns, always consult a doctor.
    Depression: Believe it or not, bananas are great for lifting ones mood. Bananas contain tryptophan, a mood leveling protein also found in turkey. And like chocolate, bananas contain norepinephrine and serotonin, which can help one relax. Also, the vitamin B in bananas helps to calm the nervous system. Put all this together, and you’ve got a natural high.
    Smoking: That’s right, bananas can even help those who are trying to stop smoking. The combination in bananas of vitamins A1, C, B6 and B12, along with all that potassium, helps those who are trying to quit smoking from nicotine withdrawal.

Potato benifits

Experts tell us that potatoes are not only tasty additions to your diet but carry enormous health benefits as well. Nutritionists at the National Institutes of Health report that potatoes are an excellent source of fiber, vitamins and minerals that protect against cancer and promote heart-health.

What does this mean to family dinner time? Plenty. Check out these Top 5 Health Benefits of Eating Potatoes. Potatoes are not only delicious but important, healthy additions to your daily diet.

1. Eating potatoes can reduce inflammation. How? Potatoes are wholesome, nightshade vegetables, loaded with carbohydrates, protein, calcium, niacin and Vitamin C. Because of the fiber in potatoes, they are soft and easily digested. The Vitamin C in potatoes make them great antioxidants which repair cells in the body. Potatoes can relieve inflammation in the intestines and digestive track. Raw potatoes can also be mashed and applied to relieve external burns, inflammation, and so forth.

2. Eating potatoes can increase brain function. The brain or nerve center of your body relies on several things to function, including balanced glucose levels, oxygen, Vitamin B complex, amino acids, Omega-3 and other fatty acids, among others. Potatoes contain these elements and so much more to keep your brain performing as it should.

3. Eating potatoes can help prevent cardiovascular disease. Potatoes are a great source of carbohydrates, protein, calcium, niacin and Vitamins C and B-complex. These properties help fight heart disease and keep blood pressure at normal levels. Potatoes also contain carotenoids, key to heart health and overall health and wellness.

4. Potatoes may offset incidence of kidney stones. There are an increasing number of studies that indicate that potatoes may have protective health benefits. For example, potatoes are rich sources of magnesium which can offset the accumulation of calcium in the kidney.

5. Potatoes advance skin care. Potatoes have all the right stuff to optimize health and wellness. Potatoes contain Vitamins C and B-complex, potassium, magnesium, zinc and phosphorus, all excellent vitamins and minerals for your skin. Raw potatoes can be mashed and mixed with honey to make a masque for your skin. Raw potatoes can also be applied to burns and rashes to ease the swelling and pain.

The good news? Potatoes aren't just about carbs anymore. Indeed, there's growing evidence that potatoes may be among the most healthful vegetables around. Of course, it's best to bake a potato to get its full health benefits. You'll also need to limit the number of potatoes eaten with each meal, particularly if you are overweight or diabetic. Finally, it's important to check with your doctor, nutritionist and other health care professionals about ways to appropriately integrate potatoes into your daily diet and routine.

Preparation of Organic Insecticide solution from natural cow urine and neem oil

Contents:

 1/2 litre natural cow urine  

      10 ML neem oil * and

2 litre water*

 

                             

                                       Spraying  Organic Insecticide solution  .....