The Tomorrow Leaf ….

…..a blast of vitality… stay young, in good health and enjoy long life. 


The chalcones were found to inhibit thromboxane 2 - they inhibit the inflammatory process, unique to Ashitaba (The Tomorrow Leaf) ) and rarely found anywhere in the natural world!


This plant is being studied for nerve growth factor, cancer, menopause, and a sundry of disease conditions.


Ashitaba’s name, in Japanese (in English: Tomorrow's Leaf or Earth Growth), refers to an interesting botanical fact. If its leaves are picked in the morning, new leaves will be in place by the next morning. 

Thus its called the Tomorrow's Leaf ;)

Angelica keiskei, more widely known under the japanese name of Ashitaba, literally "Tomorrow's Leaf") is a not frost tender perennial plant from the angelica genus with an average growth height of 50–120 cm endemic to Hachijō-jima, though it is artificially cultivated in Izu Ōshima, Nii-jima, To-shima and parts of Honshū as well. 

Traditional it is seen as a major contributor to the supposedly healthier, extended lives of the local residents what may be based on its substantial levels of vitamin B12 and chalconoids that are unique to this species of angelica. The tonic attributes of Ashitaba are thought to be of use to anyone in need of a blast of vitality.

Ashitaba plant

In fact, one of the greatest Japanese medical men, Kaibara Ekiken, described it as a powerful tonic medicine over three hundred years ago. As if often true of tonic plants, islanders use it to increase milk flow in the mother and sex drive in the father!

* Photographer: User: Sphl * Date Taken: September 14, 2005 *
Location: Machida City, Tokyo
Source ja:File:Angelica_keiskei_leaves.jpg

In traditional medicine, the plant is seen to be a strengthening tonic. The Izu Islands used to be a place of exile, criminals and social outcasts relegated to these desolate islands as a form of punishment. The exiles were forced to withstand poor diets and hard labor. They foraged for food gathering their sustenance from the rock and sand. Surprisingly, historic records indicate that despite harsh circumstances, the exiles were healthy and lived long lives. Tradition attributes this unlikely healthfulness to the continual consumption of Ashitaba.

Kaibara Ekiken, described it as a powerful tonic medicine over three hundred years ago. This plant is being studied for nerve growth factor, cancer, and a sundry of disease conditions.

At one point in Edo period the haulms yellow sap was effective used in the external treatment of smallpox, which prompted Kaibara Ekken to describe the herb in his Yamato honzō under the name of ashitagusa as "a powerful tonic drug". 

In folk medicine it is attributed to be diuretic, tonic, improve digestion, and applied topically to speed wound healing and prevent infection. Also its nutritive qualities are said to be the factor behind the originally insular exiles' never waning stamina in the face of their arduous compulsory labor. 

For similar reasons, it serves as pasture for cows all over the place, reckoned to improve the milks quality as well as the yield and keeping them healthy at the same time. It has to be pointed out that most of this claims have yet to be proven in clinical trials, while studies substantiated furocoumarins in several plant components; an agent known to increase skin sensitivity to sunlight and may cause dermatitis. 

Nonetheless modest conditions for cultivation and fast rate of growth, with optimal temperatures ranging between 12-22 degrees, have led many locals to plant ashitaba in herb gardens, flower pots and even backyards. 

These days the main usage of the edible aerial parts, in particular the stipes and leaves, as well as its taproot, is in regional cuisine, where they are prepared as soba, tempura, shōchū, tea and ice cream amongst others. 

Note that ashitaba closely resembles Angelica japonica, but can be distinguished by its blooming period which lasts from May to October whereas A. japonica's is only between May and July; another indicator is the characteristic color of its sap. The larvae of the Common Yellow Swallowtail are known to feed frequently on the plant.

The Science of Ashitaba

Chemical Constituents

Coumarins: psoralen, imperatorin,columbianagin,isorhazelpitin, rhazelpiton, selinidin Chalcones: xanthoangerol

4-hydrodexydelisin glycosides: isoquercitrin. Ruteorin. Angelic acid. Bergapten.

Vitamins: β-carotene, vitamin C, potassium, calcium, iron

As a consequence of its many and varied traditional uses, the plant has been the subject of scientific research. One of the first findings was that the yellow color of the juice is due to pigments known as chalcones-compounds almost unique to Ashitaba. Chalcones are rarely found anywhere in the natural world! Research has shown that the unique healing properties of Ashitaba are at least partly due to these unique compounds.

Chalcones were revealed to be antibiotic and active against staphylococcus in vitro

Chalcones were found to work on the mucus membrane in the stomach and suppress the excessive secretion of gastric juice which in turn prevents ulcers

The chalcones were found to inhibit thromboxane 2 - they inhibit the inflammatory process

So what are you waiting for?.... 

Simply take 4 leaves each meal as part of fresh salad with your favorite dressings or add to soup :)

Source : Wikipedia,
PLANET BOTANIC

Bibliography
1) Tooru Okuyama, Miraculous Ashitaba, Heart shuppan, 1994
2) Kimie Baba, Healthy vegetable Ashitaba, Chikuma shuubansha, 1995
3) Hida, Medicinal herb Ashitaba, Tsuchiya shyoten, 1991
4) Kazuo Izawa, Color Encyclopedia of Medicinal Herbs, Shufunotomo-sha, p501, 1998

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email: voicefromdorient@yahoo.com

God's Gift of Life and Cure

Guyabano a Cancer Cure!

Soursop fruit (Annona muricata).
Taken at the Jardin d'Éden botanical park,  

Saint-Gilles les Bains (commune of Saint-Paul), Réunion Island  

(Indian Ocean, a part of the French Republic).

Date: January 5, 2006 Source: Flickr

Author: Damien Boilley from suburbs of Paris, France

Let it be known that research carried out in the Caribbean has suggested a connection between consumption of soursop and atypical forms of Parkinson's disease due to the very high concentration of annonacin. 

According to Cancer Research UK, Annona muricata is an active principle in an unlicensed herbal remedy marketed under the brand name Triamazon. Triamazon is not licensed for medicinal use and the sale of the product resulted in a conviction on four counts of selling unlicensed medical products, and other charges, for a vendor in the United Kingdom.

3D Medical Animation - What is Cancer?

Uploaded by biodigitalsystems on Oct 14, 2008.

 

HOWEVER, the fruit of over 20 laboratory tests conducted since the 1970’s revealed a potent cure for malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer. It has been found to be 10,000 times stronger than Adriamycin, a commonly used chemotherapeutic drug. It can be used even by stage 4 cancer patients. 

Français – Annona muricata, fleur,  Martinique Own work by Author: Pancrat

Français – Détail fleur de corossole 

Own work by Author: Agena.p

The story goes this way, . . .

Chapter 1     Why the secrecy? 

One of America’s biggest billion-dollar drug makers began a search for a Cancer cure centered on Guyabano (Annona Muricata).

Taking off from here, this company poured money, resources and invested nearly seven years trying to synthesize two of the Guyabano tree’s most powerful anti-cancer ingredients.

 

Date 26 November 2009(2009-11-26), 17:22   

Source Soursop fruit on the tree Uploaded by berichard 

Author: Tatiana Gerus from Brisbane, Australia

They failed to isolate, produce anti cancer extracts or even replicate the original guyabano organic agent for cancer cure for commercial purpose. In short they can not contain it in a capsule for commercial sale, contain the potent liquid in a bottle for sale or have the potent guyabano’s organic cancer cure agent undergo any synthetic process for commercial distribution. The obvious reason is that its potency is lost in the process.

Another factor is that the Guyabano being completely natural, under federal law becomes non patentable thus will fail as a profit making venture. 

Chapter 2     How this secret became known.

The company shelved the entire project and chose not to publish the findings of its research. Its exposure would commercially compete with their other cancer curing products such as those used for chemotherapy among others.

Luckily, there was one scientist from the research team whose conscience wouldn’t let him see such atrocity committed. When researchers at the Health Sciences Institute were alerted to the news of Guyabano, they began tracking the research done on the cancer-killing tree.

The National Cancer Institute performed the first scientific research in 1976. The results showed that Guyabano’s leaves and stems were found effective in attacking and destroying malignant cells. Inexplicably, the results were published in an internal report and never released to the public.

A study published in the Journal of Natural Products, following a recent study conducted at Catholic University of South Korea stated that one chemical in Guyabano (Annona Muricata) was found to selectively kill colon cancer cells at “10,000 times the potency of (the commonly used chemotherapy drug) Adriamycin.

The most significant part of the Catholic University of South Korea report is that Guyabano (Annona Muricata) was shown to selectively target the cancer cells, leaving healthy cells untouched.

A study at Purdue University recently found that leaves from the Guyabano tree killed cancer cells among six human cell lines and were especially effective against prostate, pancreatic and lung cancers. 

Chapter 3 Toxicity and Medicinal Uses

Toxicity The presence of the alkaloids anonaine and anoniine has been reported in this species. The alkaloids muricine, C19H21O4N (possibly des-N-methylisocorydine or des-N methylcorydine) and muricinine, C18H19O4 (possibly des-N-methylcorytuberine), are found in the bark. Muricinine is believed to be identical to reticuline. An unnamed alkaloid occurs in the leaves and seeds. The bark is high in hydrocyanic acid. Only small amounts are found in the leaves and roots and a trace in the fruit. The seeds contain 45% of a yellow non-drying oil which is an irritant poison, causing severe eye inflarnmation.

Medicinal Uses: The juice of the ripe fruit is said to be diuretic and a remedy for haematuria and urethritis. Taken when fasting, it is believed to relieve liver ailments and leprosy. Pulverized immature fruits, which are very astringent, are decocted as a dysentery remedy. To draw out chiggers and speed healing, the flesh of an acid soursop is applied as a poultice unchanged for 3 days.

In Materia Medica of British Guiana, we are told to break soursop leaves in water, "squeeze a couple of limes therein, get a drunken man and rub his head well with the leaves and water and give him a little of the water to drink and he gets as sober as a judge in no time." This sobering or tranquilizing formula may not have been widely tested, but soursop leaves are regarded throughout the West Indies as having sedative or soporific properties. In the Netherlands Antilles, the leaves are put into one's pillowslip or strewn on the bed to promote a good night's sleep. An infusion of the leaves is commonly taken internally for the same purpose. It is taken as an analgesic and antispasmodic in Esmeraldas Province, Ecuador. In Africa, it is given to children with fever and they are also bathed lightly with it. A decoction of the young shoots or leaves is regarded in the West Indies as a remedy for gall bladder trouble, as well as coughs, catarrh, diarrhea, dysentery and indigestion; is said to "cool the blood," and to be able to stop vomiting and aid delivery in childbirth. The decoction is also employed in wet compresses on inflammations and swollen feet. The chewed leaves, mixed with saliva, are applied to incisions after surgery, causing proudflesh to disappear without leaving a scar. Mashed leaves are used as a poultice to alleviate eczema and other skin afflictions and rheumatism, and the sap of young leaves is put on skin eruptions. The roots of the tree are employed as a vermifuge and the root bark as an antidote for poisoning. A tincture of the powdered seeds and bay rum is a strong emetic. Soursop flowers are believed to alleviate catarrh.

Chapter 4   Other Uses

Fruit: In the Virgin Islands, the fruit is placed as a bait in fish traps. Seeds: When pulverized, the seeds are effective pesticides against head lice, southern army worms and pea aphids and petroleum ether and chloroform extracts are toxic to black carpet beetle larvae. The seed oil kills head lice. Leaves: The leaf decoction is lethal to head lice and bedbugs. Bark: The bark of the tree has been used in tanning. The bark fiber is strong but, since fruiting trees are not expendable, is resorted to only in necessity. Bark, as well as seeds and roots, has been used as fish poison. Wood: The wood is pale, aromatic, soft, light in weight and not durable. It has been used for ox yokes because it does not cause hair loss on the neck. In Colombia, it is deemed to be suitable for pipestems and barrelstaves. Analyses in Brazil show cellulose content of 65 to 76%, high enough to be a potential source of paper pulp. 

http://www.hort.purdue.edu/newcrop/morton/soursop.html Morton, J. 1987. Soursop. p. 75–80. In: Fruits of warm climates. Julia F. Morton, Miami, FL.

The Soursop ( Annona muricata) is native to Central America, the Caribbean,. northern South America, Colombia, Brazil, Mexico, Peru, Venezuela, sub-Saharan African countries that lie within the tropics and grown in some areas of Southeast Asia most likely brought from Mexico to the Philippines by way of the Manila-Acapulco galleon trade. It is in the same genus as the chirimoya and the same family as the pawpaw.

Soursop fruit on the tree, in an orchard near Japoonvale, northern Queensland.

Date: 28 May 2008(2008-05-28) Source Own work by Author: Vmenkov

 

Other common names include: guanábana (Spanish), graviola (Portuguese), Brazilian pawpaw, guyabano, corossolier, guanavana, toge-banreisi, durian benggala, nangka blanda, sirsak, nangka londa. mullaatha , and other lesser known Indian names are shul-ram-fal and hanuman fal.

Chapter 5     How to prepare the Guyabano.

1. Simply boil the leaves and stems until golden brown and take as tea. The taste is  pleasant and sugar or sweeteners can be added.

2. One can take the ripe fruit, eat it without the seed. 3. Can be stored at the refrigerator, served cold or taken lukewarm like tea.

http://www.foodrecap.net/health/ice-cold-leaf-tea/

Other Recipes:

GUYABANO ADE Ingredients 1 kilo ripe guayabano,  4 cups water,   3/4 cup sugar,   Calamansi juice Procedure:

• Wash and peel fruits. Remove the core and seeds. Then cut pulp into small pieces. 
• Heat in four cups water. Cool. Strain mixture through a clean cheese cloth into a pitcher, then squeeze the juice. 
• Add sugar and enough calamansi juice or make the mixture a little sour. Serve with ice cubes. Add more sugar if desired.

GUYABANO NECTAR

• Wash and peel guayabano. Remove core and seeds. Cut into small pieces. Mix two cups water for every three cups of pulp. 
• Pass guayabano pulp through a juice extractor or a corn mill grinder. Add little by little so juice can be fully extracted. 
• Strain through a stainless steel strainer. Measure extracted pulp juice and add one cup of water for every two cups juice. Add one cup sugar for every 3″ cups of pulp mixture. 
• Pass sugared mixture through a juice mixer or beat with a rotary egg beater. Place the mixture in an enamel casserole or a stainless steel kettle, and cook until it simmers. Do not let it boil. Lower the heat and stir from time to time until mixture become thick. 
• Pour cooked mixture into tall tin cans while still hot, leaving 1/4 inch space on top of the mixture. 
• Seal the cans and place them in a pressure cooker for 15 minutes at 10 pounds pressure. 
• Cool and label.      http://www.mixph.com/2006/11/processing-of-guyabano-soursop.html

Soursop – Blended by

http://food.yowazzup.com/tag/hong-kong-food

Semi- Ripe Soursop Fruit

http://www.gotouring.com/razzledazzle/fruit/soursophoto2.html

Fully Riped Soursop Fruit

Other sources: 

Wikipedia, Wiki Commons

http://www.da.gov.ph/tips/guyabano.pdf,

Note: Please donate to Wikipedia to help maintain the site for everybody's use.

http://fromd.blogspot.com              email: voicefromdorient@yahoo.com

 

Goodwill without borders

. . . can nourish and strengthen families, friends and communities during hard times to come.

All in a few days work for a 30 years shelf life of 

preserved basic food!!!

Surely there are countless ways to do so. Thus during my spare moments, I discovered from reliable Youtube,  a productive way of spending time that can contribute to this cause. The idea here is all about sharing your very own produce via barter system in keeping with unexpected times.

Enjoy the following videos on Ginger, green/red bell peppers, carrots, broccoli, potatoes, sweet potatoes, lemon, oranges, tomatoes, zucchini, summer squash, spinach, eggplant, mushroom, bananas, apples, frozen corn, cucumber, peppers, corn, prunes, peas, bread crumbs, dehydrated vegy and meat soups and many more.

How to dehydrate and store food part 1

There are many different methods for drying, each with their own advantages for particular applications; these include: Be dryers, Drum drying, Freeze Drying, Shelf dryers, Spray drying, Sunlight, Commercial food dehydrators, 

Household oven.

How to dehydrate and store food part 2

Try it with meat, fish, vegetables, root crops, fruits, grains, spices and other edible foods for experimentation.

 

How to dehydrate and store food part 3

 

There are many different methods for drying, each with their own advantages for particular applications; these include: Be dryers, Drum drying, Freeze Drying, Shelf dryers, Spray drying, Sunlight, Commercial food dehydrators, Household oven .

 

How to dehydrate and store food part 4

How to dehydrate and store food part 5

 

How to Dehydrate and store food part 6

How to Dehydrate and store food part 7

How to cook with Dehydrated and store food part 8

How to dehydrate and store food part 9

How to Dehydrate and store food part 10

Uploaded by Dehydrate2store
Visit www.dehydrate2store.com
for more great videos, recipes, and information.

After having watched the downloaded videos, go for recycling refrigerators, air conditioned units, no good cars (just the casing parts) and convert it into a dehydrating unit and make your very own dehydrator.

or you can try this, . . .

How to Make a Solar Food Dehydrater
From Beer Cans

Uploaded by rickvanman on Apr 27, 2010

How to Make a Solar Food Dehydrater From Beer Cans

Message from author: 

This is how I constructed my Solar Food Dehydrator
out of soda and beer cans, scrap and recycled wood, using a solar furnace design.

Sources: Wkipedia, Youtube,
Dehydrate2store
Visit www.dehydrate2store.com
for more great videos, recipes, and information.

 http://fromd.blogspot.com 
email: voicefromdorient@yahoo.com