Posted on Leave a comment

Complete Nutrition Profile and Benefits of Eating Lamb

Due to its impressive nutrition profile, lamb is perhaps the healthiest commonly available meat.

This article will analyze the complete nutritional values of lamb.

Additionally, we will examine the science-backed health benefits of lamb to show why it is one of the healthiest foods around.

What is Lamb?

Lamb refers to the meat of a sheep in its first year.

The meat from these animals is usually produced when the sheep is between 1 and 12 months old.

Lamb is a kind of red meat because it has a high myoglobin content, an iron-rich protein found in the muscle of animals.

Myoglobin contains heme, which is a pigment that gives meat its red color (1).

All meat and poultry contain myoglobin, but beef and lamb contain much larger concentrations hence their classification as red meat.

Lamb is a nutrient-dense food, and it is rich in protein, vitamins and essential minerals.

Key Point: Lamb means the meat of a sheep under one year of age. It is a nutritious form of red meat.

The Difference Between Lamb and Mutton

Before we get started looking at the health benefits, many people wonder how lamb compares to mutton nutritionally.

The definition is quite simple;

  • Lamb: Meat from a sheep under 12 months old.
  • Mutton: Meat from a sheep over the age of one year.

While this all sounds very simple, there are further key differences between the two types of meat.


Lamb meat enjoys far greater popularity than mutton due to its tenderness and milder flavor.

Studies show that the texture of lamb deteriorates with advancing age. As a result, some farmers produce lamb from as young as one month old (2).


As sheep eat large quantities of grass throughout their life, mutton meat becomes very fatty and imparts a much stronger flavor.

Additionally, the meat is chewier and doesn’t have the tenderness of lamb.

However, some people have a taste preference for the higher fat content and stronger flavor.

Key Point: Lamb is meat from a young sheep while mutton comes from older animals. Lamb is more tender, but has a lower fat content compared to mutton.

Nutrition Facts

The nutritional value of lamb is impressive; it contains a range of beneficial nutrients including protein, healthy fats, vitamins and minerals.

The tables below show the full range of nutrients in cooked domestic lamb (leg shank) per 100 grams (3).

Calories and Macronutrients

Macronutrient / Calories Amount (Grams / Kcal)
Calories 243 kcal
Carbohydrate 0 g
Fiber 0 g
Sugar 0 g
Fat 13.5 g
Saturated Fat 5.6 g
Monounsaturated Fat 5.7 g
Polyunsaturated Fat 1.0 g
Omega-3 190 mg
Omega-6 730 mg
Protein 28.4 g

As shown above, lamb is a mixture of fat and protein.

Lamb fat mainly comes from equal parts saturated and monounsaturated fat. Among the fatty acids, oleic acid is the most predominant (4).

For those who are unaware, this monounsaturated fatty acid is also the primary fat in olive oil (5).

Compared to most meat, lamb also has a much higher omega-3 content.

However, as a domestic American lamb, the meat shown in the table is likely grain-finished.

Opt for pasture-raised lamb for an even better provision of omega-3.


Here is the vitamin profile; as shown, lamb is an excellent source of B vitamins – particularly vitamin B12.

Vitamin Amount (Grams / % RDA)
Vitamin B12 38%
Vitamin B3 27%
Vitamin B2 11%
Vitamin B5 6%
Vitamin K2 5%
Vitamin B6 5%
Folate 4%
Vitamin B1 3%
Vitamin E 1%


Lamb is incredibly rich in minerals, especially iron, phosphorus, selenium and zinc.

Mineral Amount (Grams / % RDA)
Zinc 51%
Selenium 44%
Phosphorus 17%
Iron 12%
Potassium 7%
Copper 6%
Magnesium 5%
Sodium 3%
Calcium 2%
Manganese 1%
Key Point: Lamb has a very healthy nutrition profile and it contains a wide variety of essential nutrients. It is a significant source of B vitamins, zinc and selenium.

10 Health Benefits of Lamb Meat

Aside from the nutrient profile, lamb has many other nutritional benefits.

Here are ten good reasons to eat lamb.

1. Lamb Contains L-Carnosine

The Molecular Element For L-Carnosine.

L-Carnosine is a compound that contains two amino acids (proteins) bonded together; beta-alanine and histidine.

Only certain foods contain carnosine in high amounts, and lamb is one of these.

Per 100 grams, lamb contains – on average – 400mg of carnosine, which is slightly higher than beef (365mg) (6).

L-Carnosine’s Health Benefits

Firstly, carnosine is classed as a non-essential nutrient because our bodies can make it internally.

However, recent research is showing that higher amounts of carnosine from external sources may offer additional health benefits.

Among these, carnosine appears to have anti-atherosclerotic effects, meaning that it may help to protect against cardiovascular disease (7, 8).

Notably, carnosine also helps to reduce the glycation of sugars and proteins in our body.

Glycation leads to the formation of advanced glycation end products (AGEs).

Unfortunately, AGES are harmful compounds which directly cause inflammation and oxidative stress, and they are believed to be one of the keys to the aging process (9, 10).

Key Point: Lamb is among the best dietary sources of carnosine, a healthy compound that may have powerful health-protective properties.

2. Lamb is a Significant Source of Complete Protein

A Bone-In Lamb Chop On a White Background.

One of the biggest positives from eating lamb is the protein content.

Lamb is extremely rich in protein, and depending on the cut it contains anywhere between 25 – 30 grams per 100 grams (11, 12, 13).

While it is common knowledge that lamb is an excellent source of protein, not all protein is made the same.

In other words; the efficiency by which our body can use protein differs depending on the specific food and the amino acids it contains.

On the positive side, lamb contains every amino acid, and we can, therefore, class it as a ‘complete’ protein.

This completeness means that our body can use lamb protein more efficiently than ‘incomplete’ proteins in plant foods.

Protein is incredibly important for our health, and it encourages lean muscle mass, the growth and repair of cells, and higher levels of satiety (14, 15, 16).

Key Point: Lamb contains a significant amount of high-quality protein.

3. Lamb Is Incredibly Nutrient Dense

While some people like to judge food based on how many calories it contains, the caloric load says little about the food’s relative health merits.

The best measurement of the health properties of a particular food is nutrient density.

Lamb passes the nutrient-density test with flying colors, and here is a quick summary of why;

  • Lamb contains large amounts of healthy fat, including more omega-3 than most land animals and high levels of oleic acid.
  • High concentrations of bio-available, highly digestible protein.
  • A substantial amount of vitamins and minerals; particularly B vitamins and zinc.
  • A range of beneficial compounds including creatine, glutathione, conjugated linoleic acid, carnosine and taurine.
Key Point: Lamb contains a large range of beneficial compounds, and as a total package it offers a lot.

4. A Surprising Source of Omega-3 Fatty Acids

In the modern world, most people are consuming too much omega-6 and not enough omega-3. This issue is important because omega-3 fatty acids have an anti-inflammatory effect, while omega-6 is pro-inflammatory.

Providing these two essential fatty acids are relatively balanced, they are both useful and beneficial. However, some people are now eating a diet that is approaching 20:1 in favor of omega-6 to omega-3 (17).

Removing omega-6 vegetable oils such as soybean oil is a great way to change this. Additionally, consuming omega-3 fatty acids from seafood (especially oily fish) helps us to get more omega-3.

However, land animals can also be rich in omega-3.

This is especially the case for animals raised on pasture. As one such animal, lamb tends to be an excellent source of omega-3.

In pasture-raised lamb, the levels of omega-3 are higher than grain-finished animals.

As an example, 100 grams of grass-fed lamb rib contains 580 mg of omega-3 and 750 mg of omega-6; nearly a 1:1 ratio (18).

Key Point: Lamb meat – especially pasture-raised – is rich in omega-3 fatty acids.

5. An Important Source of Heme Iron

A Diagram Showing the Structure For the Molecular Compound Heme.

Many different foods contain iron and it is present in everything from spinach and kale to bananas and tomatoes.

However, just as the digestibility of protein differs, not all iron is made the same.

When it comes to digestion and absorption, heme iron is king.

In fact, we can absorb approximately 15-35% of heme iron (found in animal foods), but this absorption rate drops to 10-15% for non-heme sources of iron (plant foods) (19).

It is unfortunate to see the rise of iron-deficiency anemia.

Over the period between 2004 and 2013, iron-deficiency anemia rates in the US population nearly doubled to 5.6%. During the same decade, red meat consumption fell by 19% (21, 22).

Importantly, lamb contains a rich source of heme iron in amounts similar to other red meat such as beef.

Key Point: Lamb contains large amounts of heme-iron, which is an important nutrient in the face of rising iron-deficiency anemia.

6. Lamb Contains a Significant Amount of Creatine

Creatine will be well known to anyone with interest in working out and/or sporting performance.

Markedly, creatine can help to boost muscular endurance, strength and – potentially – muscle mass (23).

While creatine supplements are very popular, this compound also occurs naturally in various foods.

Red meat is the most substantial dietary source of creatine and lamb contains approximately 300-500 mg per 100 grams (24).

Although this is not close to the same level as creatine supplement dosages (3 – 5 grams per day), it should still have a physiological benefit – especially for those eating higher amounts of lamb and beef.

Key Point: Lamb contains beneficial amounts of creatine, a compound that can help to improve sporting performance.

7. Lamb is a Source of the “Master Antioxidant” Glutathione

A Diagram Showing the Chemical Formula For Glutathione.

People often refer to glutathione as “the master antioxidant” because of the critical role it plays in protecting our health and our internal antioxidant defense systems (25).

We cannot read too much into this since there is no clinical research on humans, but higher glutathione levels track with a longer lifespan in animal studies (26, 27).

Notably, our body makes the glutathione compound internally from the amino acids cysteine, glutamic acid and glycine.

However, research suggests that consuming more exogenously (from outside sources; i.e. food) could have advantages.

On this note, a further health benefit of lamb is that it contains glutathione (28).

Also, it contains all three amino acids that our body requires to synthesize glutathione internally.

Key Point: Lamb contains glutathione and it also provides all the essential prerequisites for our body to make its own glutathione.

8. Lamb Contains Conjugated Linoleic Acid (CLA)

Lamb contains a source of the natural trans-fatty acid CLA.

Firstly, don’t worry about the name ‘trans fat’ because the naturally occurring version found in animal foods is much different from synthetic trans-fat (29).

In fact, it may even have some health benefits.

For instance, a meta-analysis of 18 controlled trials demonstrates that supplementing with isolated CLA “produces a modest fat loss in humans” (30).

Furthermore, research shows that people with higher tissue levels of CLA have a reduced risk for myocardial infarction (heart attack) (31).

However, correlation does not necessarily equal causation. To illustrate this point, the people with higher levels of CLA were likely consuming more meat and dairy (and probably less refined carbohydrate).

In other words, it is difficult to pinpoint precisely what is lowering the risk.

Either way, lamb meat is richer in CLA than any other meat and contains approximately 4 – 19.0 mg CLA per gram of fat content.

By comparison, beef typically contains 1.2 – 4.0 mg while pork and poultry contain less than 1.0 mg (32).

Key Point: Lamb is the single biggest dietary source of CLA.

9. A Source of Healthy Fats

A Fatty Cut of Fresh Lamb Meat Steak On a Tray.

These kinds of ‘health benefit’ lists generally do not mention fat.

After years of health authorities demonizing dietary fat, that is not really a big surprise.

However, let’s give fat the credit it deserves; good fat is an essential and healthy part of the human diet.

Furthermore, two specific fatty acids in lamb are very beneficial for us;

  • Omega-3: Lamb meat from animals raised on pasture has similar levels of anti-inflammatory omega-3 fatty acids as some fish (18).
  • Oleic acid: This monounsaturated fatty acid is one of the most evidence-based fats and it is widely known as the “heart healthy” fat in olive oil. Research consistently links oleic acid to lower levels of inflammation and better health markers (33, 34, 35, 36).
Key Point: Lamb contains a variety of natural, healthy fats, with oleic acid and omega-3 being particularly notable.

10. Lamb is Tasty!

This one is not really a health benefit, but it is always challenging to enjoy supposedly “healthy” (flavorless) low-fat products.

On the other hand, lamb genuinely is nutrient-dense and a healthy food. It is doubtful that anyone would complain about the taste of it.

Put simply; lamb is one of the tastiest (and healthiest) foods in the world.

Are There Any Concerns About Lamb Meat?

There are several concerns about lamb meat, but nothing too worrying.

1. Red Meat and Cancer Risk

To start with, a range of epidemiological (observational) data suggests that red meat may increase the risk of colorectal cancer.

However, there isn’t any strong causative evidence for this, and there are many confounding factors: see here for a full analysis.

2. Lamb Contains Cholesterol

Some people still worry about the cholesterol content of animal products due to the decades of warnings against dietary cholesterol.

However, rigorous systematic reviews and meta-analyses have shown that dietary cholesterol is not a nutrient of concern (37, 38).

3. Affordability

Depending on location, lamb can be reasonably priced or it can be very expensive.

As a result, affordability can be an issue.

If this is an issue, it could be worth looking at the cheaper cuts of lamb such as neck, shoulder, or even ground meat.

Final Thoughts

Lamb is a very nutritious food that is full of protein, healthy fats and a wide range of micronutrients.

All in all, lamb is possibly the best choice of meat for those looking for the most health benefits.

Posted on

Raw Diet

The diet of raw food and juice can help us remain healthy. Juice-diet can cure us of chronic diseases and keep our mind and body healthy. A diet rich in fruits and vegetables can lower the risk of many diseases.

  • Try to eat more fruits and vegetables. If you need 2,000 calories a day to maintain your weight and health, aim for at least nine servings (4½ cups) a day.
  • Choose a variety of different fruits and vegetables. Break out your habits and try a wider variety – include dark-green, leafy vegetables; yellow, orange, and red fruits and vegetables; cooked tomatoes; and citrus fruits.


This fruit is also an excellent source of pectin, a fibre that helps reduce blood cholesterol and possibly prevents cancer. One medium-sized apple provides five grams of dietary fibre, or 20 per cent of the recommended intake of fibre. If these numbers aren’t enough to convince you of the benefits of eating apples, you might want to consider these facts:


  • Ripe apples contain 80 per cent water and are virtually fat free.
  • Apples contain important minerals, notably potassium, which is needed for regulation of water balance and muscle function.
  • Apples provide a good source of vitamins, especially vitamin C.
  • One apple equals one portion of the five fruit and vegetables required for daily intake.
  • Apples contain 8-14 per cent natural fruit sugar that gets converted to energy.
  • This fruit has low sodium content.
  • Unpeeled apples provide their most plentiful nutrients just under the skin, so be sure to eat the apple with its skin on.

Acai Berry

For many generations the Acai Berry has been used by the natives of Brazil. Acai Berries containten times the antioxidants of grapes and twice that of blueberries. The versatility of the Acai Berry is making it the latest wonder food. The Acai Berry is naturally rich in omega fats, amino acids, electrolytes, antioxidants, protein and Vitamins A, B1 and E.

The native Amazon tribes have long used the Acai Berry as a treatment for digestive problems, skin irritations, sexual dysfunction and even insomnia. For diabetics the Acai Berry is perfect because it is naturally low in sugar.  More recently at the University of Florida researchers studied the effects of the Acai Berry and found that is actuallydestroyed leukemia cells.

Increase Your Strength

  • Increases your life span
  • Gives you greater energy
  • Increases your strength
  • Keeps you looking and feeling younger
  • Allows you to maintain a healthy blood pressure
  • Works to prevent certain types of cancer
  • Keeps your cholesterol levels healthy
  • For diabetics it can help promote a normal blood sugar level
  • It can enhance your sexual function
  • It can promote weight loss
  • Relieves dizziness and headaches
  • Gives you a better sleep cycle
  • Helps improve your vision
  • Helps strengthen the health of your heart
  • Increases your resistance to diseases
  • Fights against inflammation and arthritis
  • Reduces the effects of menopausal symptoms
  • Improves the strength of your muscles and bones
  • Increase your memory
  • Aids the digestion process
Helps to Cleanse and Detoxify the Body

  • Promotes your body’s overall wellness
  • Reduces your recovery time after injury
  • Helps reduce the effects of aging
  • Gives you all the vital vitamins your body needs
  • Provides your body with several important minerals
  • Fights against free radicals
  • Contains a high amount of fiber
  • Helps to cleanse and detoxify the body
  • Reduces the risk of heart problems
  • Improves mental function


Avocados are rich in potassium and have appreciable levels of the B vitamin and monounsaturated fat. Avocados contain oleic acid, a monounsaturated fat that may help to lower cholesterol Helps regulate blood pressure and to guard against circulatory diseases, like high blood pressure, heart disease or stroke. Avocado juice helps absorb the health-promoting carotenoids that vegetables provide.


Rich source of beta carotene, vitamin C, folic acid, magnesium, Calcium, phosphorus and potassium . Good source of B vitamins and natural fibers

Banana smothies are good for healthy bowels, cardiovascular health, protection from ulcers, great energy booster and also helps reduce water retention.


The beetroot has been used as food for the last 2,000 years. The early Romans and the Greeks used to consume it generously. The beetroot is somewhat hard to digest. It is oily, cool,nutritious and a bile-controller. It improves the quality of the blood. It reddens and vitalizes the body. The betaine content of the beet helps in cleansing the stomach and the intestine. Beet juice can even cure cancer.

Adequate amounts of nutrients can be obtained only when beet is taken in juice-form. In France, there have been many experiments on the use of very large quantities of beet-juice to aid recovery in cases of malignancy. In Germany, beet-juice is available in bottles. It is widely used as a powerful restorative during convalescence.

In 1946, a German naturopath Kunstmann was successful in curing a number of cancer-patientswith beet­juice. Thereafter, in 1950, Dr. Firenczi from Hungary successfully treated a patient ofmalignant tumour with beet-juice. It was noted that beet-juice had a beneficial effect on other ailments also. Many patients gained weight by consuming beet-juice.

Beet-juice is harmless and beneficial. As it is rejuvenating, it is effective in every type of weakness. It also purifies the blood and brings redness to the body.

BEL Fruit

Bel is a native of India. From time immemorial it has been regarded as a medicinal herb.

Bel is sweet, light, digestive, a kindler of gastric fire and slightly constipating. It destroys intestinal worms, stops nausea, vomitting and relieves cramps of stomach-muscles. In fact, the Ayurveda considers it a remedy for the three systemic disturbances viz. cough, wind and bile.

The pulp of the ripe bel may be taken directly or it may be taken in its juice-form. The medicinal value of bel is principally dependent upon the tannin it contains. In digestive disorders and chronic dysentery, bel is regarded as an invaluable remedy. As a remedy for bowel complaints, diarrhoea and chronic dysentery, the juice of bel fruit has no equal.

Bel fruit is nutritious and a blood-purifier. 50 mg. of the juice of bel fruit mixed with warm water and sugar, two-three times a day helps to eradicate blood-impurities.


Cabbage is delicious, vitalizing, pungent, bitter, cool, digestive and light. It kindles gastric fire and is good for the heart.  It is useful in cough, bile, leucoderma, coughingand impurities of the blood.

One of the reasons for which cabbage is esteemed is its ascorbic acid (vitamin C) content. Nearly one-third of the day’s allowance of vitamin C may be secured from only one cup of raw chopped cabbage.

Raw cabbage is used in a salad and is also used as a cooked vegetable. But its medicinal benefit can be acquired only when taken in juice-form. The outer green leaves of the cabbage are excellent source of vitamin A. The inner white leaves are devoid of it. Hence the outer leaves should not be thrown away. The percentage of iron is also higher in the outer green leaves.


The carrot is sweet, warm, pleasant, stimulant of gastric fire, dry, appetiser, diuretic, constipating and to some extent bitter. It gives relief in fistula, worms and dysentery. It eradicates windiness and cough. If taken in excess, it increases bile.

Besides all these, it contains vitamin C and vitamin D, niacin. Pyrodoxine, folic acid, biotin, pantothenic acid in minute quantities, and the minerals potassium, sodium, magnesium, copper, etc. in small amounts.

The calcium in carrot is easily digestible hence the daily requirements of calcium may be met by intake of sufficient quantity of carrot only. Carrot contains six times more calcium than potato.

Carrot juice is a wholesome diet for growing children because it is a good source of carotene andcalcium. Carrot-juice contains carotene (pro-vitamin A) which is very beneficial to the eyes. The carotene in carrot is converted by the liver into vitamin A and is also stored therein.

Carrot-juice is easily extracted with the help of a juicer. Juice can also be extracted by shredding it minutely and pounding it. The middle yellow part of carrot (root) should be discarded. Carrot can be eaten also by chewing it well.

Carrots eaten by chewing cleanse and strengthen the teeth. Grated carrots mixed with a small amount of salt have beneficial effects on eczema. Carrots are an excellent food for maintaining health of the eyes. Carrots contain a hormone known as tocokinin. This is an insulin-like compound which has been proved useful in diabetes.

Carrot has insecticidal properties. It destroys harmful bacteria thriving in the intestine. One gets reilief from enteritis with the help of carrot-juice. It also heals intestinal ulcers.


Lemon is a must in the kitchen. It is a universally favourite fruit.

The Ayurveda has regarded lemon as a valuable fruit and admired its properties. Lemon is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent. It checks the excessive flow of bile and cleanses the mouth. It dislodges phlegm (cough) and expels wind from the digestive tract. It helps in digestion and removes constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.

Though lemon is acidic to the taste, it leaves off alkaline residues in the body. This is why it is useful in all symptoms of acidosis.

Lemon-juice is a powerful antibacterial. It has been proved by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other deadly diseases are destroyed in lemon-juice.

It also contains some vitamin A. Natural vitamin C is much more effective than the synthetic one. Vitamin C of lemon-juice is very effective because it is combined with bioflavonoids (vitamin P). In addition to vitamin C, lemon also contains niacin and thiamin in small amounts.

One should not take concentrated lemon-juice. It should be diluted with water before taking it. Pure lemon­juice contains acid which is injurious to the enamel of teeth.

The body is well cleansed if lemon-juice mixed with cold water and honey is taken on an empty stomach early in the morning. Warm water may be used occasionally to get relieved of constipation.

Lemon-juice prevents or restrains influenza, malaria and cold.

Lemon-juice gives good relief in fever. Lemon-juice mixed with water is useful in quenching the thirst of the patients suffering from diabetes. It gives immediate relief in abdominal disorders. Lemon acts as a sedative for the nerves and the heart and allays troublesome palpitation.

Lemon is especially appreciated for its vitamin C value. When Vasco da Gama made his voyage round the ‘Cape of Good Hope’ nearly two-thirds of his crew died of scurvy. But at present the recurrence of such a disaster is no longer possible owing to the widespread use of lemon. Innumerable boatmen moving in sea have saved their lives with the use of lemon.

Vitamin P in lemon strengthens the blood vessels and prevents internal haemorrhage. It is, therefore, extremely useful in high blood pressure, in which cerebro-vascular accidents commonly occur.

The most valuable ingredient of lemon, next to vitamin C, is citric acid, of which it contains 7.2 per cent. Lemon contains more potassium than apple or grapes, which is beneficial to the heart.

The vitamin C content of lemon helps considerably in calcium metabolism, maintaining the health of the teeth and the bones

Lemon has been used for many years in gout and rheumatism. Lemon-juice is a diuretic. It, therefore, gives relief in kidney and bladder disorders. It has been used in destroying intestinal worms. It prevents vomiting and helps to cure hepatitis and other innumerable diseases.


Mangoes are said to be the King of fruits. It is said so because of its beauty and its nutritional factors.

A mango generally contains proteins at about 1% , vitamins and that too majorly Vitamin A, Vitamin B and Vitamin C, fatty acids, carbohydrates and minerals. The flesh is a mango also contains about 15% sugar.

Mango as a fruit is used as a major sauce of nutrients in under developed countries. It is said by the health professionals that eating mangoes soothes the intestines as they are easy to digest and they also benefit the brain, and at times also used to stop bleeding and strengthen the heart.


Melon-juice is very beneficial in acute eczema.

Melon is cool and diuretic. It quenches thirst. It gives a welcome cooling and soothing effect during the days of scorching heat.

As it contains predigested sugar, it provides prompt nourishment.

Melon is mostly composed of water and it contains a little or no fibres. It can, therefore, be taken either directly or in its juice-form.

As melon has a cooling property, it soothes burning sensation in the stomach. Its mineral contents eliminate acidity from the body. It also has a property for curing constipation.

The pulp of the fruit (melon) is a powerful diuretic and relieves kidney diseases. It is also very beneficial in chronic and acute eczema.

As melon-juice promotes cough, one who suffers from asthma and cold should use it discreetly, or use it by making it slightly warm.


The onion has been cultivated since the dawn of human history.

Vigour, lustre of the body and mental power increase with the use of onions. From medical point of view, white onions are more useful. White onions are stimulant, vitalizing, pungent, promoters of virility, heavy, refreshing, stimulative of gastric fire and lubricous. They produce cough. They increase strength and induce sleep. They are a remedy for tuberculosis, cardiac troubles, dyspepsia, leprosy, piles, swelling and blood impurities.

The onion loses its vitamin C content when preserved for a long time.

The onion has effective germicidal properties. On account of its content of a volatile oil, the onion is very useful in respiratory disorders.

Onions are widely used in salads. But to get the maximum benefit of the onion, one should take two or three teaspoonfuls of onion-juice mixed with honey. White onions should be preferred for medicinal uses.

In virile disorders, one should take onion-juice with honey daily in the morning for two to three weeks. This will increase one’s virility. The onion saves one from sunstroke. If one suffers from sunstroke, the onion relieves it. Eating onion in the morning and at bed-time is beneficial in jaundice.

It is interesting to note that during the plague-epidemic in London, when the contagion spread everywhere, the owners of onion and garlic shops were the only persons who proved immune to the disease.It has been proved that onion-juice is a very effective vermifuge (substance which kills worms). Unlike many vermifuges, onion-juice is more harmless and free from side-effects.

The onion dislodges mucous and prevents its fresh formation. The onion is beneficial to the aged. The onion is also beneficial in intestinal disorders. The use of onions stimulates the process of peristalsis (contraction and expansion) of the intestines and removes intestinal putrefaction and flatulence. It is also useful in indigestion and biliousness.

The juice of the onion together with sugar is a capital remedy for bleeding piles.


The Ayurveda also has recognised the value of the orange. It works as an appetizer. It cleanses the blood, soothes bile and eliminates windiness. It is cool and refreshing. It cleanses the mouth. It is regimen even in fever. It destroys intestinal worms and allays abdominal pain. It strengthens the bones.

The orange is a rich source of vitamin C. The daily requirement of vitamin C is fulfilled by taking 125 to 150 ml of orange-juice. The vitamin C content of the orange is not easily destroyed because it is protected by the citric acid. Besides, vitamin C in the orange is blended with calcium, thereby increasing the qualities of each other. The white membrane, which surrounds the sections of the orange, is an excellent source of calcium.

As orange-juice contains less acid than lemon-juice, it is regarded as superior to the latter. Though the citric acid contained in the orange is somewhat acidic to the taste, it is an alkali-forming food. After being metabolised in the tissues it leaves an alkaline residue and. thus improves the vital resistance of the body.

The orange is usually taken by masticating it or . taken in its juice-form. When there is need for obtaining a large quantity of nutrients, orange-juice is preferred. Those who suffer from cold should add some warm water to orange juice before taking it.

To overcome constipation, it is sufficient to take one or two oranges before going to bed and again on rising in the early morning. Oranges are useful in asthma and other bronchial troubles.

During fever, orange-juice greatly helps in supplying necessary nutrition to the patient. It improves digestion and increases appetite. Orange-juice renders the intestinal tract uninhabitable for the hostile microbes and improves the intestinal health. It increases vitality.

Orange-juice gives relief to pregnant women who suffer from nausea vomiting.

A cup of orange-juice provides as many calories as three-quarters of milk-cup. In chronic dyspepsia, food is not well digested. It causes putrefaction in the digestive tract which produces gas. Orange-juice helps in eliminating this putrefaction of food in the stomach. It cleanses the tracts of the stomach and the ‘intestines and thus increases the digestive power of both the digestive organs.


Heart disease: Papayas may be very helpful for the prevention of atherosclerosis and diabetic heart disease.

Papayas are an excellent source of vitamin C as well as a very good source of vitamin E and beta-carotene, three very powerful antioxidants.

These nutrients help prevent the oxidation of cholesterol. Only when cholesterol becomes oxidised is it able to stick to and build up in blood vessel walls, forming dangerous plaques that can eventually cause heart attacks or strokes.

High cholesterol: Papayas are also a very good source of fibre, which has been shown to lower high cholesterol levels.

The folic acid found in papayas is needed for the conversion of a substance called homocysteine into benign amino acids. If unconverted, homocysteine can directly damage blood vessel walls and is considered a significant risk factor for a heart attack or stroke.

Cancer: Papaya’s fibre is able to bind to cancer-causing toxins in the colon and keep them away from the healthy colon cells. In addition, papaya’s folate, vitamin C, beta-carotene, and vitamin E have each been associated with a reduced risk of colon cancer. These nutrients provide synergistic protection for colon cells from free radical damage to their DNA.

Increasing your intake of these nutrients by enjoying papaya is an especially good idea for individuals at risk of colon cancer.

Inflammation: The enzymes contained in papaya have been shown to help lower inflammation and to improve healing from burns.

Other benefits: The fibre found in papayas may also help with the symptoms of those suffering from irritable bowel syndrome.

In addition, vitamin C and vitamin A, which is made in the body from the beta-carotene in papaya, are both needed for the proper function of a healthy immune system. Papaya may therefore be a healthy fruit choice for preventing such illnesses as recurrent ear infections, colds and flu.

The Ayurveda experts have regarded papain as a remedy for abdominal disorders. It is a good medicine for dysentery, hyperacidity, dyspepsia and constipation.

Pimples are removed by rubbing the white pulp of raw papaya on the face. It brings lustre to the face and removes wrinkles.


Peaches are low in calories, and are a good source of healthy carbohydrates. Carbohydrates are known to be a vital source of energy to the body. They are very important nutrients. Therefore, peaches contribute to a well-balanced diet. Peaches also contain phytonutrients, antioxidants, carotenoids and flavonoids.

  • Phytonutrients: These play an important role in the key to human health. Research has proven that phytonutrients may help to reduce the risk of chronic diseases such as heart disease, cancer, arthritis and eye ailments.
  • Antioxidants: Antioxidants help to prevent damage to cells caused by oxidation and free radicals. They are also believed to stimulate the immune system. These also have the ability to provide health benefits, which includes protection against cancer, various heart diseases, and diseases which are associated with aging.
  • Carotenoids: Carotenoids play a major role in eye health. Substances in them act as filters, and shield the eyes from sunlight. This helps to protect against age-related eye disorders such as cataracts.
  • Flavonoids: Flavonoids have been proven to protect against heart disease and cancer.


The Ayurveda has brought to light many of the properties of pineapple. The ripe pineapple is a diuretic. It destroys intestinal worms and soothes bile. It is delicious and digestive. It expels gas. It is beneficial to the heart and effective in abdominal disorders, jaundice and anaemia.

The pineapple contains an enzyme called “brosmelin” which resembles pepsin and therefore helps to digest food. It gives relief in digestive disorders.

The pineapple should not be taken on an empty stomach. The upper rind and the innermost flesh of the pineapple should be discarded. The remaining portion should be cut into pieces. Juice should be extracted from these pieces. Raw pineapple or excessively ripe pineapple should be avoided during pregnancy.


Spinach is a powerhouse of health among leafy green vegetables. In fact, it ranks second behind kale in total health-promoting carotenoids and folate and third in total antioxidants behind garlic and kale.  However, like other leafy green vegetables, spinach loses its nutritional value the longer it stays refrigerated. To get the best nutritive value out of fresh spinach, it should be used as soon as possible after it is purchased.

The health benefits of spinach are many. It is loaded with a whole host of vitamins, including Vitamin B, folate, iron, as well as the photochemical lutein and zeaxanthin. Folate is associated with a reduction in blood levels of homocysteine, which is an amino acid that has been associated with cardiovascular disease. Zeaxanthin is linked with a lower risk of macular degeneration, a condition which can lead to blindness. Spinach has also been regarded a fighter of cancer.

Being rich in fiber, it has long been considered one of the healthiest foods in the world. Research has proven that spinach may reduce ischemic stroke-induced brain damage, which occurs when the arteries are blocked by a blood clot, impeding the oxygen supply to the brain. In addition to all this, it low in calories (only about 41 calories per cup), so it is also a dieter’s dream!


  • Is rich in vitamin C, and beta carotene
  • Contains antioxidants
  • Helps reduce insulin levels
Posted on Leave a comment

Organic or Not?

Food with a Purpose

Not only did God create amazing humans, He chose to give us clues in nature for what is beneficial for our health. Maybe we really ARE WHAT WE EAT!!

Have you ever cut a carrot in half?

Cut a carrot in half and you’ll see an iris!! Carrots contain Beta-Carotene, Vitamin A & K, and antioxidants. Researchers at the Jules Stein Institute at the University of California at Los Angeles determined that women who consume carrots at least twice per week – in comparison to women who consume carrots less than once per week – have significantly lower rates of glaucoma (damage to the optic nerve often associated with excessive pressure inside the eye). Carrots are beneficial in the fight against cancer and other chronic illnesses.

Next, consider the simple Walnut:

The walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three dozen neuron-transmitters for brain function. A limited (but increasing) number of studies have shown potential health benefits for walnuts in the area of memory and general thought processes (often referred to as “cognitive” processes). Thus far, most of the initial research in this area has involved rats and mice, but we expect to see cognitive benefits of walnuts for humans becoming a topic of increasing research interest.

Notice the Celery, Bok Choy or Rhubarb?

They look like bones! Celery is high in Vitamin C, it’s anti-inflammatory, and helps in lowering blood pressure and cholesterol! As for bone health, celery is very high in calcium so it helps protect us against osteoporosis!

Rhubarb in the raw is also high in calcium and potassium which we all know are great for our bones. Bones are 23% sodium and these foods are 23% sodium. If you don’t have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.

The Avocado, Pear, and Eggplant:

Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female – they look just like these organs. Today’s research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).


Figs are full of seeds and hang in twos when they grow. They increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

The Tomato:

Slice a tomato and see all the chambers, the color and the shape!  Intake of tomatoes has long been linked to heart health. Fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides. In addition, tomato extracts have been shown to help prevent unwanted clumping together (aggregation) of platelet cells in the blood – a factor that is especially important in lowering risk of heart problems like atherosclerosis. (In a recent South American study of 26 vegetables, tomatoes and green beans came out best in their anti-aggregation properties.) But only recently are researchers beginning to identify some of the more unusual phytonutrients in tomatoes that help provide us with these heart-protective benefits.


The color of foods can also give us clues about their benefits. Consider the Beet. It’s rich red points us to the color of blood!  Because of the iron content beets are powerful blood purifiers.  This offers a multitude of health benefits and can improve the following conditions:

  • constipation
  • cancer
  • anemia
  • gallbladder and kidney ailments
  • ulcers
  • anemia

Grapes & Wine:

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food. Wine and grapes contain antioxidants called resveratrol. Epidemiological and experimental studies have revealed that a mild to moderate drinking of wine, particularly red wine, attenuates the cardiovascular, cerebrovascular, and peripheral vascular risk. Resveratrol is mainly found in the grape skin, whereas proanthocyanidins are found only in the seeds. Recent studies have demonstrated that resveratrol and proanthocyanidin are the major compounds present in grapes and wines responsible for cardioprotection.

Notice the Ginger:

Ginger has always been known by our grandmothers as the cure for the tummy ache. Interesting enough, it looks like our stomach!! In herbal medicine, ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) andintestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.

Sweet, Sweet Potatoes:

Sweet Potatoes look like the pancreas! Pancreas-shaped sweet potatoes release sugars gradually into the bloodstream. That means they don’t stress the organ, which helps regulate blood-sugar levels. Sweet potatoes along with other orange and yellow vegetables like carrots, corn and squash contain nutrients which are beneficial for the pancreas and may help prevent cancer.

Citrus Fruits:

Round, plump, and full of fibers! The citrus fruits will assist in female breast health!! Oranges , Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.  Oranges are full of Vitamin C and fight free radicals and toxins in our body.

Onions and Garlic:

Onions look like the body’s cells. Today’s research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials, toxins and dangerous free radicals from the body.

The list can go on, but you get the idea now!! It’s incredible how God gave us clues in nature about the foods we need to consume for optimal health. There are some health practitioners that actually believe that your body will be “attracted” to a food because your body needs it. Think of when women are pregnant and have cravings. Usually this means you’re deficient in an area.

Beware of your Cravings:


If you crave chocolate, it doesn’t mean your body has a chocolate deficiency, but it sure would be nice to claim that! Chocolate is high in magnesium. Cravings for it often indicate that your body is low in magnesium, which is a common deficiency. If you’re going to eat chocolate, choose organic raw cocoa and mix it into a healthy smoothie, or eat a small amount of organic dark chocolate. Your body is actually in need of foods high in magnesium such as  nuts, seeds, fish, and leafy greens.s.


If you crave sweets you may be experiencing blood sugar fluctuations. When your blood sugar drops, your body may be try­ing to get you to give it more fuel to keep your blood sugar levels stable. If this is a chronic occurrence you may have hypoglycemia, which simply means low blood sugar. Whether your sugar cravings are sporadic or chronic, it is important to choose the right type of food to bring your body back into balance. Giving in to cookies, cakes, candies, or other refined sweets and processed foods will only make the problem worse and cause a blood sugar roller coaster that leads to more crav­ings. Instead, choose a piece of fruit when you’re craving sweets. In the interim, add more high-fiber foods like beans and legumes, and complex carbohydrates like whole grains to give you the fuel you need without the blood sugar fluctuations. And as mentioned above, make yourself a baked sweet potato!!

Salty Foods

My personal craving every night at 9 o’clock!! Cravings for salty foods like popcorn or chips often indicate stress hormone fluctuations in the body. Getting on top of the stress in your life is step one. The adrenal glands help your body cope with stress and, in our fast-paced, hectic lives, tend to become worn out, especially from stress-hormone production. Try medita­tion, breathing exercises, or other stress management techniques. Research at the University of Utah in Salt Lake City showed that people who take a break to breathe deeply or meditate before reach­ing for salty snacks reduced their stress hormones by 25 percent and cut the bingeing in half.

If your adrenal glands are worn out, you can also support them with a high-quality B-complex vitamin and vitamin C. Eating more leafy greens helps to supply your body with minerals that support the adrenal glands, especially potassium.

Toxins in your Food:

Each year the Environmental Working Group, a non-profit organization puts out a wonderful shopping guide for fruits and vegetables containing the least and most pesticides. The mission of the Environmental Working Group (EWG) is to use the power of public information to protect public health and the environment. EWG is a 501(c)(3) non-profit organization, founded in 1993 by Ken Cook and Richard Wiles. I love this site because they also research cosmetics and other environment issues to keep us safe!

Here’s last years list.

I keep their “Dirty Dozen” App on my iPhone handy at all my grocery shopping trips!!

They just released the 2012 update for the Dirty Dozen and Clean 15 list. This is how it looks now:

What changed from last year’s guide?

1. The order has changed. Notice strawberries were 3rd and now they are 12th, blueberries were 10th and now they are 3rd!

2. Kale moved down out of the top 12, but are mentioned in the side note.

3. And, cucumbers were introduced into the dirty dozen.

The EWG has also called out two items in addition to the dirty dozen – green beans and leafy greens (including collard greens and kale) – noting that they may contain “pesticide residues of special concern.” Although these items did not meet traditional Dirty Dozen criteria, conventional green beans and greens are often contaminated with “highly toxic organophosphate insecticides.” These insecticides have largely been removed from agriculture over the past decade, they have not been banned and therefore still show up on some conventional food crops.

The EWG also noted that consumers who are concerned about consuming GMOs should opt for organic varieties of sweet corn, as there are currently no labeling requirements in the U.S.

I hope this helps you as you make choices for your family!