FOODS

OF

QURAN
QURAN IN YOUR DAILY DIET

INCLUDE HOLY FOODS

OF

Foods of Quran...................................................................................................................1 INTRODUCTION...............................................................................................................3 CHAPTER 1 Foods of Quran! Why We Need Them........................................................9 Its All About Fiber........................................................................................................11 CHAPTER 2 Foods of Quran! What They Are................................................................15 CHAPTER 3 Dates ...........................................................................................................17 Advantages of Eating Dates...........................................................................................22 Dates and the Pre-Birth Period......................................................................................23 A Treatment for Obesity................................................................................................24 A Remedy for Liver Inflammation................................................................................24 Date Palm Tree Growth and Its Usage..........................................................................25 Additional Uses of Date Palm........................................................................................26 CHAPTER 4 Olives...........................................................................................................29 The Olive: A Health-Giving Plant.................................................................................32 Get Healthy Skin and Fight Cancer...............................................................................33 CHAPTER 5 Pomegranate................................................................................................43 Prominence in Ayurvedic medicine...............................................................................44 Skin Beauty and Anti-Aging..........................................................................................45 Prostate Health from Antioxidants.................................................................................46 CHAPTER 6 Honey...........................................................................................................48 The Female Honeybee...................................................................................................49 The Miracle of Honey....................................................................................................50 Honeys Use in Healing Wounds...................................................................................51 Antibacterial and Antifungal Properties ........................................................................................................................................51 A Spoonful of Honey a Day Keeps Free Radicals at Bay.............................................59 Tips for Cooking with Honey........................................................................................59 CHAPTER 7 Figs..............................................................................................................63 The Benefits of the Fig for Human Beings ...................................................................63 The Fig: A Fruit of Perfection.......................................................................................65 Figs: The Power.............................................................................................................67 Figs- Fruit of paradise!...................................................................................................69 CHAPTER 8 Milk..............................................................................................................75 Vitamin A.......................................................................................................................85 Protect Your Heart with Potassium................................................................................86 History............................................................................................................................87 CHAPTER 9 Bananas........................................................................................................90 CHAPTER 10 Grapes......................................................................................................104 Raisins .........................................................................................................................104 CHAPTER 11 Ginger......................................................................................................114 CONCLUSION................................................................................................................117 ABOUT THE AUTHOR.................................................................................................119

INTRODUCTION
In early February 2007, I found myself in excruciating pain, in an ambulance speeding toward the hospital. As the deafening sirens roared, I tried to process a hard fact: this time, I was the one tied to a stretcher inside this van. That it was me having a heart attack just couldnt sink in. These things only happened to others, I thought, unable to come to terms with the truth that I was the person being transported. The world stopped and my entire life spun before my eyes. I was completely unsure about what would come next; all I knew and could understand was that this was happening to me, and my life could really end at any moment. I was gripped by the unknown pain of fear, both surreal and terrifying to me. At the hospital, my stretcher rolled toward the emergency room and I realized I was entirely at the mercy of the doctors and their diagnosis of what, how and when each and every measure would be performed. I had no clue what was going to happen, and could play no part in steering my course. I felt overwhelmed by a profound sense of helplessness. In that instant, I thought of Allah. I prayed for a realization of the world we live in, my family and the people in my life, the work we do, and whatever was coming next for me. Turning to Allah seemed to be all I could do at that point. I survived, but my mindset had changed. I was depressed, even after my release from the hospital. I felt like telling everyone I saw about my heart attack, not as a way of sharing a triumphant survival tale, but rather to afflict those around me with my own new sense of morbidity. I lost interest in life, work and the meaning of everything. People, events and things didnt matter anymore, and all seemed so unimportant to me. During my recovery, I was placed on a regiment of expensive prescription medications. As the months passed, I began noticing a totally different world, one in which I had never before stepped foot. Unfolding before me was a world of drug-dependent sick people; a world of legal drugs. In this new world, I learned tonguetwisting names and considerable effects of a number of drugs. Fascinated, I started reading and researching these powerful medical elements.

In simpler days, I knew (or thought I knew) the white-smocked doctor as a middle-aged man with specialized knowledge and understanding of illnesses and the range of treatment options or, if lacking knowledge of a specific issue, the ability to get it. We tend to assume, during the course of treatment, that this virtuous persons obligation is to us and us alone, not anyone else; we dont think he has any interest except his patient and the patient's family. Therefore, we entrust him with enormous power, exposing our bodies and revealing our most intimate histories, physical and otherwise, to this total stranger, and expecting loyalty and independent judgment in return. Because of this traditional relationship with medical professionals, it seems perfectly reasonable to leave our health and choices of care in their hands. But throughout my course of never-ending appointments and batteries of tests, I started to get a different picture. Physicians who were once general practitioners, sharing a real bond with their patients, were now specialists. Patients consult a specialist for a single problem then never have to deal with them again, so the lifelong doctor-patient bond has become very rare. My childhood image of a beneficent doctor and angelic nurse was shattered as I discovered that todays medical professional is a business person, with all the usual passions, virtues and vices, just trying to make a living. They spend the entire day with the ill, then leave their pagers on during dinner parties. Unlike their predecessors, its highly unlikely that they entered the field because they are genuinely caring people. Most probably learned at an early age what a high-paying profession it is to be a doctor, and chose this path with simply financial motivation. Todays medical industry is a revenue-seeking machine, and many physicians fiercely compete for patients in order to maintain and enhance their income. Todays physicians have economic interests in pharmacies, surgical centers, clinical laboratories, diagnostic imaging centers, and nursing homes, and also continue to have financial interests in ordering services, frequently offering recommendations based on these interests. In each of these arenas, physicians generate income for themselves or third parties, supposedly on behalf of the patients. My image of a doctor a gray-haired man in a long white coat, completely altruistic and interested only in my well-being started looking like the wolf awaiting Little Red Riding Hood. I came to realize that in fact, todays physician is a legal drug dealer.

In researching the medical industry, I found that we are gravely ill to the tune of 1.3 million cancer diagnoses each year, more than 4 million disabled arthritics, and 17 million diabetics. I discovered a bleak world without happiness, only the sad faces of working families who must pay top dollar for drugs just to exist. Everyone seemed to be sick and dependent on some prescription drug or another, for that day, that week, or that month. I met people who seeking relief with prescription antidepressants, antihypertensives and antibiotics, as well as non-prescription remedies marketed and sold with promises to fight tension, allergies, obesity, high blood pressure and fatigue. I visited health food stores and saw the searching in their faces as they looked for that single "magic bullet," a concept which would explain the success of powdered drink meals and vitamin supplements. Ive found there is no manmade magic bullet pill, that there never was, and that, chances are, there never will be. I learned that many companies perform their own research, then make wonder claims regarding the effects of their products. In all of my research, I kept returning to one troubling fact: coronary heart disease, adult diabetes, various forms of cancer, high blood pressure, arthritis, headaches and migraines, allergies, and fatigue are all connected to the standard American diet. I began to realize a need to change how I look at food. Our eating style develops over a lifetime of habits, tastes, and internalized food industry marketing. We learn the four basic food groups and the food pyramid, or the new My Pyramid, from the USDA. In dietary literature, weve learned all about the Zone, Southbeach, Atkins, Paleo, Blood Type, and thousands of other diets. Yet for me, as a Muslim, I wanted to know the best foods according to Allah, and the most truthful information regarding the impacts of food choices. In order to find my path, I had to truly open my mind and completely uproot myself from all the poor teaching and misinformation. This is the case for many whove struggled with illness, wanted to kick start a weight loss plan into high gear, been concerned with the long-term health impacts of the standard American diet, or just wanted to go uphill faster on a bike. I found success by adding foods from the Quran. Im now almost 30 pounds lighter and my cholesterol is now 75 points lower. I have higher energy levels and more clarity of thought. I literally eat all

day, but my foods from the Quran diet keeps me healthier in every way. When will I ever get better? I remember the second doctor who came to see me in the hospital: with my chart on his clipboard in hand, he said Mr. Shaikh, you will be around medicine and doctors for a long time," as if he knew there was no cure. I now understand what he meant a patient goes where the doctor tells them to. Doctors have full control of a patients medical care, from prescriptions, to surgery, to diagnostics, to nursing care, to all the decisions of discharge or transfer to other facilites. If doctors are legal drug dealers, their patients are, essentially, lifetime paying clients. By prescribing poisons for our bodies, doctors can actually ensure that we never heal, and keep us under their thumbs. Its important to realize that, for the most part, prescription drug treatment is temporary at best, and not focused on the future or prevention. Its also important to understand the unfortunate fact that all these drugs have side effects, which may take away personal freedom and happiness. Our well-being may be at high risk of attack from doctors, who motivate us with fear. What the doctors know is often just what they are told by drug companies, claimed as medicine. Doctor are kept up-to-date on treatment and drugs to prescribe by the pharmaceutical companies themselves. Drug companies regularly give gifts to doctors, which carries considerable implications for patients interests. In private practice, these little gifts are often even more important. A doctor wont prescribe something he or she has never heard of, so the drug representatives' job is to get the product's name in front of physicians. Physicians are not usually interested in talking to drug reps unless they have something to catch their attention. Reps can then get their three sentences in, We've got such and such on the hospitals formulary now" or "The new form of this drug can be given once a day instead of four times a day, so patients will love it Drug reps highest priority is getting a foot in the door in order to get their drug, rather than another companys, on doctors radars. Biologically, there is no reason why we should grow old! Age is not a matter of years. People age and dry up simply because their glands and cells do not get enough liquid refreshment and lifegiving oxygen, plasma, lymph and blood nutrients. In most cases, these deficiencies are simply due to their cells are bathing in

poisons and wastes not being fully carried out by blood, which prevents fresh oxygen and nutrients from being carried in. Poisons in our system are the only reason for degeneration of any kind aging is not part of our development and there are no genes that cause it. Scientifically, there is no reason in the world why we cannot keep our heart, glands, digestion and all other vital organs in perfect working order and live a life of strength, joy and radiant health. However, this can only happen if the body is fed well and completely cleansed of all impurities. Most people dont take care of their bodies, paying very little attention to them until they suspect something is wrong. Many do nothing in the way of preventive maintenance; sadly but truly, we tend to take better care of our cars than our bodies. Aging results from the accumulation of unrepaired cellular and molecular damage and limitations in cell maintenance and repair functions. Atherosclerosis is the build-up of fatty deposits in the arterial walls. When these deposits, or plaques, build up in the blood vessels of the heart, they cause coronary artery disease, which can lead to a heart attack. When they build up in the blood vessels of the brain, they cause cerebral artery disease, which can lead to a stroke. Atherosclerosis is the main underlying cause of heart disease. It progresses slowly and, in some cases, begins developing as early as childhood. Heart disease is the leading cause of death of adults in the United States and affects 60 million Americans. An estimated 1.1 million new or recurrent heart attacks occur annually, which translates to someone experiencing a heart attack every 20 seconds. One-third of these episodes are fatal. Although genetic inheritance and family history plays a role in the development of atherosclerosis, lifestyle and unhealthy food choices have equal, if not greater, impact on arterial health. Many of us end up taking medications (legal drugs), in turn putting more poison into our bodies. One of every four people who read this will die of a heart disease. There is no quick cure for heart disease, but it's important to know that proper foods of Quran and learning to eat right can be critically beneficial. The heart beats 2.5 billion times in a normal life span what an amazing organ! Shouldnt it be taken care of? I recommend keeping this book in your kitchen, to have on hand when you prepare meals for your family. Include these Quran foods in your daily diet for a healthy, disease-free life.

At certain times in our lives we face challenges and experience downfalls. We may feel angry, confused, betrayed, disappointed or disillusioned, the helpless victims of circumstance. These trials and tribulations, however, can bear soul level gifts. They can teach and heal us, and help show us things about ourselves that need changing and healing to experience the levels of happiness, love and health we desire. By using adversity as a path to healing, we can find hope in times of despair. We can trust not only that the pain will pass, but that there is meaning, purpose and dignity in our suffering. Once a crisis passes, we may want to forget about it, but this is no time to close the book. Instead, its a time to turn the page and experience a new chapter. This is how I trust in my healing, your healing, and the healing of the body of humanity. Remember, drug companies are happy to provide drugs to makes us feel better, and only prosper when we suffer diseases. But Quran foods can end the vicious cycle, and naturally keep us disease-free and healthy. The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease. (Paracelsus) Let foods of Quran be your medicine!

CHAPTER 1 Foods of Quran! Why We Need Them

He Who sends down water from the sky from which We bring forth with it buds of all (plants), and from that We bring forth the green shoots and from them We bring forth close-packed seeds, and from the spathes of the date palm date clusters hanging down, and gardens of grapes and olives and pomegranates, both similar and dissimilar. Look at their fruits as they bear fruit and ripen. There are Signs in that for people who believe. (6.99) From lush tropical rain forests to stark desert lands, lofty mountain tops to shimmering seashores, we find an array of plants that scientists have estimated to be in the range of 422,000 species. The astounding diversity of the plant kingdom, which incorporates trees, flowering plants, ferns, mosses, seaweed and algae, has enthralled botanists for centuries. Plants are the colorful garments of the earth, and play a key role in protecting life on this planet. Trees, which cover a third of the earth's surface, regulate its climate by absorbing carbon dioxide and releasing oxygen. In addition, plants provide nourishment, medicine, shelter, fuel and clothing to humankind and animals alike. Plants also fulfill a beautifying and decorative function. The botanical research of Muslim scholars can be traced back to the second year after Hijrah (7th century AD), when a keen interest led to the discovery of the medicinal and agricultural aspects of the floral kingdom. The science of plants encompassed not only objective studies to classify and describe plants, but also examination of spiritual and moral lessons drawn from the plant world. Plants are regarded as one of the countless favors of Allah. As one reads, So which of the favors of your Lord will you deny? (55.13) If we attempted to count the blessings of this particular favor of Allah, the plant kingdom, the Greatness of the Creator would be truly unfathomable. As Muslims, we can turn to Quran for assistance in discovering the sacred foods in the context of their benefits and healing properties. Some of this knowledge has been part of a greater body of healing knowledge in Muslim communities around the world for a very long time. Only more recently has some of this wisdom been

supported by scientific research proving the immense preventive and healing power of many of these foods. The attention to these foods, over 1,400 years ago, in our holy book is not something we Muslims should take lightly, but instead, make it our sacred duty to incorporate them in our daily diet. I have spent much time researching the foods of Quran as they relate to our current medical science and discovered many preventive and healing benefits; however, we must remember, scientists cannot be aware of nutrients they have not yet discovered . Allah's value of these foods is sacred! HE made these foods unique, and left it to us to discover their amazing effects. The miracle foods revealed in Quran are secrets which drug companies would not want us to know; they offer us a greatly simplified, more positive strategy for life - even one single food can make a big difference. Those who believe in the Oneness of Allah and do righteous good deeds are dwellers of Paradise, and they will dwell therein forever. Additionally, the foods of the Quran are all Halal and lawful, and have no side effects. Islam is the only religion in the world which offers the promise of Paradise. According to our Quran, Paradise, where the righteous go after death, is a garden. More precisely, it is a garden of bliss, offering: "Many varieties of trees...two springs flowing full...and every type of fruit. The fruit will be hanging low within easy reach, those in Paradise will recline on couches above carpets, the linings of which will be of thick brocade. The couches will be inwrought with gold and jewels and those on the couches will be waited on by ageless youths, carrying goblets and ewers and cups filled out of a flowing spring, neither causing headache nor inebriating. They will be able to enjoy such fruits as they choose and for companions they will have maidens with lovely black eyes as pearls well guarded. NEED CITATION possibly (55.48)? For the most part, fruit consists of water just like the human body does: 80% of our body is water, and so 80% of many fruits consist of water! The Qur'an says, "The righteous will be amid gardens and fountains of clear-flowing water," (15.45), and, "We made water essential for all life." (21.30)

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Its perfectly logical that the human body consumes food containing as much water as the body itself. The fruits of the Quran meet this natural requirement. Fruit is the only food on the planet that is, on average, 80% water. Fruit is also 100% free of bad cholesterol, and is the most natural unprocessed plant food for human diet. Fruit stimulates our memory, promotes healing, and contains fiber, which is a secret key to diet. My ancestors eating habits were simple and powerful: eat fresh, and if it has a label, do not eat it. Fruit is a highly-regarded, non-controversial staple for the Muslim diet. When consumed regularly, fruits of Quran can provide the same effect as many over-the-counter and prescription drugs. How would you like to cut your odds of developing cancer in half? Significantly lower your chances of suffering from heart disease, Alzheimer's, and Parkinson's disease? Or maybe just look and feel younger? The foods of Quran offer these benefits and more. I have compiled a list of specific Quran foods that will keep you in the best shape of your life with regular consumption. These miracle foods are purported to erase signs of aging, prolong life, prevent disease and make you feel terrific. They also happen to be delicious, easily accessible and Halal.

Its All About Fiber

Digestive track a bit sluggish lately? Chances are, you're not getting enough fiber in your diet. New health guidelines recommend at least 25 grams of fiber a day in your diet, but many experts suggest aiming for 30 Quran foods are high in fiber and rich in powerful antioxidants, which help you look and feel younger and lower your chances of cancer, heart disease and diabetes. Along with the need for fiber comes the need for water. Statistics show that most Americans dont drink enough water. Water jump starts your digestive track and bowels, flushes toxins from your body, and even prevents and diminishes the appearance of wrinkles. The old standard of 64 oz (eight 8 oz. glasses) of water a day still holds, but the more water you drink, the better. Remember, if you wait until you feel thirsty, you're already dehydrated. Beating diseases like cancer before they start is a must, and certain Quran foods can make it possible. These foods of Quran can cut

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your chances of getting cancer by up to 50% - a very impressive impact. Magnesium is an important, but often overlooked, part of a healthy diet. Foods high in magnesium, such as dates and raisins, also help fight a variety of cancers and preserve youthfulness. If you find it difficult to get enough magnesium in your daily diet, consider dates. Aside from the many health benefits, most of these foods are naturally delicious and quite easy to incorporate in your diet. The knowledge that you're helping your body fight disease and stay young and healthy with every mouthful is a worthy reward. I created this guide to serve as a Quran-based, holistic approach to spiritual and physical health. An ever-growing body of scientific research demonstrates the importance of holistic treatments focusing on the mind-body connection for good health. In this regard, folk remedies of ancient peoples often prove astonishingly effective. This practical guide helps readers apply the remarkable healing power of the fruits described in Quran to common ailments, from using grapes to cure bacteria and viruses to arthritiseasing and wrinkle-removing properties of olive oil. This collection of practical and inspirational healing secrets also includes the sacred medicinal drink that prevents blood clots, relieves pain, and melts fat off artery walls, as well as real-life examples of the curative power of plant oils, figs, grapes, ginger and other blessed fruits of Paradise. Fruit is the ultimate brain fuel, and stimulates our memory. The exact science of this phenomenon is still being studied, but we do know consuming fruit effectively helps our brains recall information faster and more easily. I think fruit is the healthiest food on earth, and therefore, well worth spending good money on. Each fruit has its own unique phytonutrient profile and varying degrees of antioxidants, but eating the fruits of Quran offers the most benefit. A good combination of Quran fruits, eaten in a single meal like a fruit salad, delivers an even stronger antioxidant punch. There are spectacular stories about people cured from incurable diseases thanks to a strict diet of raw fruits, yet were still learning more about fruit and its contents everyday.

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Fruit makes you feel better. Ive often heard stories about people who were frequently depressed that got out of their depression, slowly but surely, by consuming substantial amounts of fresh fruit on a regular basis. Eating fruit has a mysterious healing effect on humans. Freshly squeezed fruit juice also offers essential nutritious elements, which can be absorbed by the blood effectively. When you see a piece of fruit hanging from a tree, that tree is telling you, "Eat my fruits, and help me spread my seeds." This is natures way, as Allah envisioned it. So now we turn to the foods mentioned in Quran. In regard to the sacredness of food, they cover a wide spectrum of issues, and how it played an important role in the cultural, and to some extent the religious, background of the community in which the prophet Muhammad (Pbuh) experienced the revelation of the Qur'an and lived the life described in the Sunnah (life example of prophet Muhammad, Pbuh). We draw on it, therefore, not as the text of any single tradition, but as an important pointer toward ideas about sacred food appearing in all three Abrahamic traditions. Beneficial foods mentioned in the Qur'an make one think deeply upon the Qur'an's verses, and realize that Allah has provided all sorts of explanations in His Book, and shown people several ways to make life easier in both this world and the next. Another subject that attracts the attention of people of understanding is the Qur'an's mention of specific foods which are good for human health. The Qur'an mentions several fruits that modern science has shown to have preventive effects on several diseases. Fruits, which benefit the human body in many ways, also taste very good. In the Qur'an, Allah draws attention to their diversity and beauty, and calls us to ponder their miraculous creation. Allah creates various kinds of fruit, each of which have a different taste and smell, although they grow in the same soil and are nourished with the same water. Fruits grow in mud and extract from the soil only those essential nutrients (minerals) which benefit human health. But how could the soil know what nutrients to provide? Similarly, could fruit have the ability and intelligence to break down the soil into its component parts in order to absorb the exact amount needed? Nonetheless, this system operates in such perfect order that every plant species has a specific and unique color, taste, and smell, and contains a fixed amount of minerals and vitamins.

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Allah, the sole owner and governor of the universe, created this order and expressed it to humanity so we may reflect upon it and thank Him. The Qur'an mentions many kinds of fruit, which will be available for believers in Paradise. In this section, we will discuss their benefits as referred to in the Qur'an.

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CHAPTER 2 Foods of Quran! What They Are

And within the land are neighboring plots and gardens of grapevines and crops and palm trees, [growing] several from a root or otherwise, watered with one water; but We make some of them exceed others in [quality of] fruit. Indeed in that are signs for a people who reason. (13.4) If we read the above verse, its very clear that Allah considers some fruits of higher quality than others. We now turn our attention to Qur'an and discover the following foods, classified as foods of Paradise: 1. Dates 2. Olives 3. Pomegranates 4. Honey 5. Figs 6. Milk 7. Bananas 8. Grapes 9. Ginger Although we are still discovering all the nutrients in these foods, it should be our sacred duty to incorporate them in our diets, especially the foods mentioned in Quran as foods of Paradise. As Muslims, we believe that we all have an afterlife and forever live in Paradise, so why not eat the foods of Paradise which Allah has provided us? With the foods mentioned in Quran, Allah provides us with an excellent healing source. "Then, eat of all fruits, and follow the ways of your Lord made easy (for you). There comes forth from their bellies, a drink of varying color wherein is healing for men. Verily, in this is indeed a sign for people who reflect." (16.69)

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Some of the verses containing these words are here: And He it is who produces gardens (of vine), trellised and un trellised, and palms and seed-produce of which the fruits are of various sorts, and olives and pomegranates, like and unlike, eat of its fruit when it bears fruit, and pay the due of it on the day of its reaping, and do not act extravagantly surely he does not love the extravagant. (6.4) He causes to grow for you thereby herbage, and the olives, and the palm trees, and the grapes, and of all the fruits; most surely there is a sign in this for a people who reflect. (16.11) And banana-trees (with fruits), above one above another, (56.29) I swear by the fig and the olive. (95.1)

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CHAPTER 3 Dates
Muslims generally break their fast by eating dates. Prophet Muhammad (pbuh) is reported to have said, "If anyone of you is fasting, let him break his fast with dates. In case he does not have them, then with water. Water is a purifier. The Prophet (pbuh) used to break his fast by eating dates before offering Maghrib prayer, and if ripe dates were not available, he substituted them with dried grapes. When they too were unavailable, he had a few sips of water. Dates are a sweet snack alternative for health conscious consumers. Low in fat and sodium, they contain no cholesterol, and are high in fiber and magnesium. Dates contain more potassium then a banana, and are very rich in iron! So good for you, yet they taste like candyAllahs candy! Dates are the oldest fruit cultivated by man. Because of their fragile nature, everything must be done by hand. They demand an incredible amount of work throughout the year, and were grown exclusively for royalty in ancient times. Dates delight even the most discriminating connoisseur. Palm dates are most frequently mentioned in Quran, actually 20 times: in 8 instances the date-palm is mentioned alone, and in 12 cases it is clubbed with other fruits like olives, pomegranates and grapes. They are also regarded as a fruit and tree of Paradise, thus showing their importance. The Prophet (pbuh) likened a good Muslim to the date palm, declaring, "Among trees, there is a tree like a Muslim. Its leaves do not fall." Sayyidah Mariam (the Virgin Mary), mother of Jesus (pbuh) ate dates when facing labor pains and confinement. Dates are the crown of all sweets and part of a healthy diet. They contain sugar, fat and proteins, as well as important vitamins, and have the greatest importance attached to them by the Prophet (pbuh), as well as our Quran. Dates are rich in natural fibers. Modern medicine has shown that they are effective in preventing abdominal cancer. They also surpass other fruits in the sheer variety of their constituents. They contain oil, calcium, sulfur, iron, potassium, phosphorous, copper and magnesium. In other words, one date meets the minimum requirements of a balanced and healthy diet, and is an ideal, easy to digest food. Within half an hour of taking it, the tired body enjoys a renewed vigor. The reason for this is that shortage of sugar in the blood is the main factor in making people feel hungry, not an empty stomach, as is often

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assumed. When the body absorbs the nutritional essence of a few dates, the feeling of hunger dissipates. It would seem that breaking a fast with dates helps one avoid excessive eating. Experiments have also shown that dates contain stimulants which strengthen the muscles of the uterus in the last months of pregnancy. This helps dilation of the uterus at the time of labor and reduces the bleeding after delivery. Dieticians consider dates the best food for women in labor confinement and those who are breast-feeding. This is because dates contain elements that help alleviate depression in mothers and enrich breast-milk with all the nutrients needed to help the child stay healthy and resistant to disease. Modern dietary institutes now recommend dates be given to children suffering from nervous nature or hyperactivity. Dates also are recommended as a remedy for heart trouble. According to some reports, modern science has proven the effectiveness of dates in preventing diseases of the respiratory system. Medicine has also shown them to be effective in preventing abdominal cancer. Sayyidah Ayesha (R.A.), wife of Prophet (pbuh ), prescribed dates for those suffering from giddiness. It is now well known that a drop in blood sugar level and low blood pressure are among the causes of giddiness. She was also reported to have used dates to combat her overly slim condition, saying, "They've tried to fatten me by giving me everything. But I did not gain weight. Then they gave me ripe dates and I gained!" Ayesha was quite correct, as we now know that one pound of dates contains nearly 3,000 calories, quite sufficient to supply the minimum daily requirements of an active man for one full day. Dates are rich in several vitamins and minerals. When the level of trace elements in the body falls, the health of the blood vessels is affected, leading to increased heart rate and consequent inability to perform its function with normal efficiency. As dates are also rich in calcium, they help strengthen the bones. When the calcium content in the body decreases, children are affected with rickets, and adults bones become brittle and weak. Dates are also important in maintaining eye health, and are quite effective in guarding against night-blindness. In the early years of Islam, dates were the choice food of Muslim warriors, who carried them in special bags hung at their sides. Dates are the best stimulant for muscles, and so the best food for warriors preparing for battle. Prophet Muhammad (pbuh) gave special attention to dates as part of Muslims diet, especially during the Holy month Ramadan.

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Allah Almighty mentioned palm trees many times in the Quran, deeming it the food of the dwellers of Paradise. So what are the secrets of this great nutriment? Can we use dates as a remedy for some diseases? What do todays scientists have to say about dates? Dates are one of the most nourishing fruits and are sometimes referred to as "Bread of Desert." More than two-thirds of dates' weight is natural sugar. This fruit was highly esteemed by ancient civilizations more than 5,000 years ago. Ancient Egyptians considered dates a symbol of fertility, while Romans and Greeks used it to ornament their stately triumph pageants. Today, dates are widely-grown in the Arabian Peninsula, Iran, Egypt, Iraq, Spain, Italy, and the United States. There are more than 600 varieties of dates. According to a study by Al-Shahib and Marshall, "Dates may be considered as an almost ideal food, providing a wide range of essential nutrients and potential health benefits." The sugar content of ripe dates is about 80%; the remainder consists of protein, fiber and trace elements including boron, cobalt, copper, fluorine, magnesium, manganese, selenium, and zinc. Date seeds are soaked and ground for animal feed. Their oil is used in soap and cosmetics. They can also be chemically processed as a source of oxalic acid. The seeds are commonly burned to make charcoal for silversmiths or even strung in necklaces. These seeds may also be ground and used in the manner of coffee beans, or as an additive to coffee. Stripped fruit clusters are used in brooms. In Pakistan, a thick, viscous syrup made from ripe fruit is used to coat leather bags and pipes, to prevent leaking. Date palm sap is used to make palm syrup and numerous edible products derived from the syrup. In North Africa, dates are commonly used to make huts. Mature leaves are also made into mats, screens, baskets, fans, walking sticks, brooms, fishing floats and fuel. Leaf sheaths are prized for their scent, and their fiber is also used for rope, coarse cloth, and large hats. Date palm wood is used for hut posts and rafters, and also for construction, such as bridges and aqueducts. Leftover wood is burnt for fuel. Where craft traditions still thrive, the palm tree is the most versatile of all indigenous plants, and virtually every part of the tree can be utilized to make functional items.

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Medicinal uses include treatment of intestinal trouble. Syrup or paste of dates may be administered to treat sore throats, colds and fevers, as well as a number of other ailments. It is traditionally believed that to counteract alcohol intoxication. Additionally, seed powder is used in some traditional medicines. Dates have been a staple food of the Middle East for thousands of years. Ancient Egyptians used the fruit to make date wine, and ate them at harvest. Archaeological evidence suggests date cultivation in eastern Arabia in 6,000 B.C. In later times, Arabs spread dates around south and southwest Asia, northern Africa, Spain and Italy. Dates were introduced into Mexico and California by the Spaniards around 1765. The date palm has separate male and female plants. They can be easily grown from seed, but only 50% of seedlings will be female and hence fruit-bearing. Dates from seedling plants are often smaller and of poorer quality. Therefore, most commercial plantations use cuttings of heavily cropping cultivars, mainly 'Medjool,' as this cultivar produces particularly high yields of large, sweet fruit. Plants grown from cuttings fruit 2-3 years earlier than seedling plants. Dates are naturally wind-pollinated, but in both traditional oasis horticulture and the modern commercial orchards, they are entirely manually pollinated. Natural pollination occurs with about an equal number of male and female plants. However, with assistance, one male can pollinate up to 100 females. Since the males are of value only as pollinators, growers use their resources to make many more fruit-producing female plants. Some growers do not even maintain any male plants, as male flowers become available at local markets at pollination time. Manual pollination is done by skilled laborers on ladders. Less commonly, the pollen may be blown onto female flowers by wind machines. Date palms can take four to seven years after planting before they bear fruit, and produce viable yields for commercial harvest between seven and ten years. Mature date palms can produce 176 to 264 lbs. of dates per harvest season, although they do not all ripen at the same time so several harvests are required. In order to get fruit of marketable quality, the bunches of dates must be thinned and bagged or covered before ripening, so the remaining fruits grow larger and are protected from weather and pests, such as birds.

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The fruit of the date palm is one of the best fruits of Quran, for our future health. There are at least 15 minerals in dates. The percentage of each mineral in dried dates varies depending on the type of mineral. In many varieties, potassium can be found at a concentration as high as 0.9% in the flesh, while as high as 0.5% in some seeds. Other minerals and salts that are found in various proportions include boron, calcium, cobalt, copper, fluorine, iron, magnesium, manganese, potassium, phosphorous, sodium and zinc. Additionally, the seeds contain aluminum, cadmium, chloride, lead and sulfur in various proportions. Dates contain elemental fluorine, useful in preventing tooth decay. Selenium, another element believed to help prevent cancer and important in immune function, is also found in dates. The protein in dates contains 23 types of amino acid, some of which are not present in the most popular fruits, such as oranges and apples. Dates contain at least six vitamins, including small amounts of vitamin C, vitamin B(1) thiamine, B(2) riboflavin, nicotinic acid (niacin), and vitamin A. The dietary fiber of 14 varieties of dates has been shown to be as high as 6.4 to 11.5%, depending on variety and degree of ripeness. Dates contain 0.5 to 3.9% pectin, which may have important health benefits. The world production of dates has increased 2.9 times over 40 years, whereas the world population has doubled. The total world export of dates increased by 1.71% over 40 years. In many ways, dates may be considered as an almost ideal food, providing a wide range of essential nutrients and potential health benefits. Date production in the world is only confined to a small number of countries, most of them being Arab nations. However, the date industry in the Arab world is not yet fully developed, and concerted efforts are still needed to wholly utilize the tremendous potential of date substances as ingredients in processed foods for export and the local market. A quality date is a delicious fruit with a sweet taste and a fleshy mouth feel. This is a high-energy food containing sugars and fiber, therefore suitable for both people and livestock. To come to this state, the fruit passes through several separate stages of maturity, traditionally described by changes in color, texture and taste and flavor: Green dates (Arabic kimri) contain maximum moisture and are firm in texture.

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At the second stage (Arabic khalal), dates begin to lose moisture and, in parallel, accumulate considerable quantities of sugar. In the third stage (Arabic rutab), loss of moisture is accelerated, and the fruit becomes softer in texture. In the final mature stage (Arabic tamar), the fruit contain the least amount of moisture, and maintains a soft texture and sweet taste.

In line with the dietary requirements of the modern consumer, dates are a good source of fiber (about 6.5%), brown sugar (70%), and negligible fat content. In mature dates, sucrose converts to invert sugar, which is a mixture of glucose and fructose. Sugars are in unrefined form and stock the fruit with healthy fiber, vitamins and minerals. High levels of sugar effectively bind moisture, thus preserving the fruit by preventing bacterial growth. In addition, dates contain seven vitamins and eleven minerals whose importance as a dietary supplement was appreciated by desert people who, for thousands of years, ate dates with goat or camel milk as complete sustenance. Finally, dates have tannins, which are made mainly of polyphenols and in lesser amounts of flavone. These are responsible for the dark color of dates in the post-harvest period. There is a strong positive relationship between the sweetness of dates and the amount of sugar, which increases gradually post-pollination. The most expensive date is the Khadrawdy date, which grows in Iraq and Saudi Arabia. The crop has also been grown in California and Arizona, but is of lower quality than expected. It needs a humid and rainy environment to grow well. This is a very soft, sweet, and delicious date that many people are willing to pay top price for. Only 6% of dates harvested are Khadrawdy. One type of date that does grow well in warm climate areas of the United States is the Neglet Noor, which makes up 75% of the crop grown in California. This is a good date for snacking because it is semi-dry and not too sweet, but tasty enough to satisfy your cravings. This date is dark in color and while it is very popular in the United States, many other regions of the world haven't demanded it in high quantities.

Advantages of Eating Dates

To describe the advantages of dates in a few words, it is good to include them as an essential part of one's diet, so that it can be wellbalanced. Dates are composed of various fats, sugar, vitamins and

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minerals, which our body requires. Arabs eat dates along with honey, making them even more beneficial. Some of the major advantages of dates are further described below: Strengthens muscles during the last months of pregnancy: The advantages are double; dates strengthen uterine muscles and also weak hearts! Easily digested, dates are rich in fibers. Research shows that dates can also be helpful in fighting certain abdominal diseases, including abdominal cancer. Rich with vitamins, minerals, and other elements needed: Dates contain many vitamins and minerals required by the human body. Calcium, for example, is an essential element for bones, and dates provide this nutrient in good quantity. It is very good for breastfeeding mothers to eat dates, as the baby gets many elements normally required for the body. Other positive effects of dates include treating constipation, preventing night-blindness, and improving health of eyes.

Dates and the Pre-Birth Period

Dates stimulate the uterus by regulating and brisking contractions, facilitating delivery. The uterus is a relatively large muscular organ, and urgently requires an adequate supply of natural sugar during labor and delivery. As a natural laxative, dates are essential for pregnant women before delivery, in order to purge the colon and intestines and better facilitate delivery. The miraculousness of the Quranic verse shows evidently as Allah tells Mary: And shake the trunk of the palm tree towards thee, thou wilt cause ripe dates to fall upon thee. (96.25) Dates contain natural sugar, which is easily absorbed and digested, and thus safe and comforting for children's stomach and intestines. Date juice is useful especially if mixed with milk for a very nourishing and restorative drink for children and adults. Date and honey paste is used to treat diarrhea as well. This paste also comforts and hardens the gums during teething, and eases the process. Dates are the best nutriment for newborns, from gestation through breast feeding. An effective treatment for constipation, dates can be used to treat all manner of intestinal disturbances, and also help the intestines perform their function effectively. Dates help establish a colony of

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friendly bacteria in the intestines. Roughage provided by dates stimulates sluggish bowels. Dates should be immersed in water at night and made into fine syrup the next morning, then taken to secure laxative effect. Date syrup is also used as treatment for weak heart. Dates can also be used to treat sexual weakness. When mixed with milk and honey, dates can be used as a tonic to treat sexual disturbances of both men and women. The syrup strengthens the body and raises energy levels. Elderly can also benefit from this syrup: it improves their stamina and purges from their bodies toxins which accumulate in their cells over the years. The prophetic wisdom of having dates for breakfast might be to reduce the hunger and, consequently, the amount of food consumed, so that fasting is effective. Remember that fasting is considered the best weapon to expel toxins from our bodies, and when we break our fast by having dates (toxin-resistive), we essentially have real, integrated treatment against weakness and fatigue, which results from the accumulation of toxic chemicals and heavy metals in the cells of the body. Dates lose 1/3 of their water content when dried in the sun. Dried dates contain a high level of natural sugar and hence, are the best food for people who fast.

A Treatment for Obesity

The wide variety of nutritious elements in dates makes them hunger-resistive! We know that the cause of obesity is a persistant feeling of hunger and an appetite driving one to consume larger amounts of fats and sugar when eating meals. Eating few dates when hungry helps reduce hunger and is fulfilling. Dates provide the body with necessary sugar and stimulate the intestine, which reduces hunger greatly, and eventually, reduces food consumption. The miraculousness of the prophet's saying shows, as he said, A household that has dates doesn't feel hunger. We can conclude that dates can be used to treat obesity!

A Remedy for Liver Inflammation

Dates remedy liver inflammation and purge toxins from it. Breaking a fast with dates is one of the most magnificent natural remedies for the maintenance and cleansing the liver of accumulated toxins. 24

Consider the number 7: greatly significant in the Quran and the prophetic tradition. Seven dates weigh approximately 70 grams, which provides a sufficient intake of a wide variety of minerals, salts and vitamins for the body. This amount is sufficient to purge the accumulated toxins in the cells, like heavy metals and lead, from the body. The accumulation of toxins has increased in recent times, due to more widespread water, air and food pollution. The Hadith implicitly referred to toxins entering the body as Poison. He also indicated that eating dates reduces the dangers such toxins impose on the body. We should understand that Hadith meant eating dates each morning reduces harmful effects of toxicants. In order to make the process more effective, regularity in eating dates in the morning should be maintained, as our Prophet (pbuh) asked us to do. We should understand from the Hadith that eating dates regularly affects our psychological state, making it more stable.

Date Palm Tree Growth and Its Usage

The domestication and cultivation of date palm started 6,000 to 8,000 years ago, in Mesopotamia. It may have been the first cultivated fruit plant in the world, which is why palm trees are closely associated with the development of human culture and civilization. An old Arabic saying likens the number of uses of date palms to the number of days in a year! During mass-rejoicing, old Arabs held date palm leaves in their hands. The date stone, when soaked and powdered, is good cattle feed. The date palm garden is called Nakhlistan or oasis. Old Arabs cut down the palm trees, especially males, of enemy tribes. This practice was highly discouraged by Muslims, who considered this a sacrilege on earth (Fasad '96Fil-Arz), even during war expeditions. This acute sense of the conservation of plants was a revolutionary concept at the time of the Revelation, and was also very practical for the development of the Muslim society. A date is a demulcent, an emollient, a heart stimulant and protector from memory loss. It helps respiratory disorders, especially asthma. It is a laxative, a diuretic and aphrodisiac. It is very beneficial for pregnant women.

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Date palm kernel extract exhibits anti aging properties and significantly reduces skin wrinkles. Hormones play an important role in skin appearance, and their levels affect visible skin aging and wrinkling. Interest in the use of natural substances, such as phytohormones, in anti-wrinkle products has recently increased. Many are made from a date palm kernel extract. The date palm stands 50 to 80 feet tall. Good fruiting occurs for only for 100 or so years, and the trees life-span averages 200 years. The palms are propagated by the seeds as well as suckers (yielding the best fruits). Although they are very tall trees, their roots are not well anchored no than five deep in the ground.

Additional Uses of Date Palm

The date palm provides protection from wind and cool shelter in hot and dry climates. This tree makes an ideal picnic spot. The pains of labor drove Maryam (the Virgin Mary) to the trunk of a date palm. She exclaimed, "Oh if only I had died before this time and was something discarded and forgotten!" A voice called out to her from under her, "Do not grieve! Your Lord has placed a small stream at your feet. Shake the trunk of the palm towards you and fresh, ripe dates will drop down onto you. Eat and drink and delight your eyes" (19.23-26) There is considerable wisdom in the way Allah encouraged Maryam to eat this fruit. The date is an excellent choice for pregnant women and for those who have just given birth. This is a widely-accepted scientific fact. Maryam was inspired to understand this point in order to ease her own labor. Doctors recommend that pregnant women eat foods containing fruit sugar, like dates, on the day they give birth. The aim behind this is energizing and revitalizing the mother's weakened body, and at the same time, stimulating the milk hormones and increasing the levels of mother's milk, essential to the newborn baby. In addition, loss of blood during birth leads to fallen body sugar levels. Dates are important in enabling sugar to enter the body and preventing blood pressure from dropping. Their high calorific value also strengthens those weakened by illness or suffering from extreme fatigue.

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These facts reveal the great wisdom in Allahs recommendation to Maryam to eat dates, The date contains more than ten elements of vital importance for the body to remain healthy and energetic. Modern-day scientists state that humans can actually live years on only dates and water. Experts say that one grain of date and a glass of milk are enough to meet all daily nutritional requirements. The substance oxytocin, present in dates, is used in modern medicine to facilitate birth; in fact, oxytocin means "rapid birth." Oxytocin is actually a hormone released by the pituitary gland, which stimulates contractions of the womb during childbirth. All pre-birth preparations in the body take place thanks to this hormone. The effects of the hormone can be seen in the muscles that form the mother's womb and in cells in the muscular structure that enables the secretion of mother's milk. Oxytocin enables muscles comprising the womb to contract in a very powerful manner, an essential part of birth. Medical identification of dates benefits only recently become clear. Yet it was set out fourteen centuries ago in the Qur'an, when Allah instructed Maryam to eat dates. Dates also contain a form of sugar that gives the body high levels of mobility and heat energy, and which can be easily broken down in the body. This sugar is not glucose, which rapidly raises the level of blood sugar, but fructose. A rapid rise in blood sugar levels, in diabetics in particular, has a damaging effect on many vital organs and systems, including the eyes, kidneys, heart and circulatory and nervous systems. High blood sugar is one of the main causes of disease and serious health problems like loss of sight, heart attacks and kidney failure. The long-term nausea and physical reactions associated with pregnancy occur because of a lack of potassium, so these levels need to be reinforced. The high levels of potassium in dates are of great importance in this regard, and also help regulate the water balance in the body. Moreover, by helping oxygen reach the brain, potassium promotes clear thinking. It also provides important alkaloids for body fluids and stimulates the kidneys to expel toxic bodily wastes. It lowers high blood pressure, and helps form healthy skin. Iron contained in dates controls the synthesis of hemoglobin in the red blood cells, maintaining an appropriate level in the blood. This is of vital importance in preventing anemia during pregnancy and the development of the baby. Red blood cells play a key role in carrying oxygen and carbon dioxide in the blood. Due to their high

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iron levels, humans can meet recommended iron requirements by eating just five dates a day, and therefore be protected from iron deficiency and associated health problems. Calcium and phosphate in dates are important elements for skeletal growth and balancing bone structure. Scientists also emphasize the dates ability to reduce stress and tension. Experts have revealed that dates contain high levels of vitamin B6, which strengthens the nerves, and magnesium, which is very important for the kidneys. A person can meet his magnesium requirement by eating just 2 to 3 grains of dates each day. Most other fruits generally lack protein, but not dates! Thanks to this feature, dates can help the body protect itself against illness and infection, renew cells and ensure properly balanced fluids. All these facts about dates affirm Allah's infinite knowledge and compassion for human beings. The many benefits of dates, though only recently established by modern medical science, were revealed in the Qur'an many years ago. Dates are enjoyed at wedding celebrations, taken at the beginning and end of each day of Ramadan fasting, and placed in the mouths of newborn babies. A medical study cited in the British Medical Journal (Haouari et al.) found that placing a sugary substance in the mouth of a baby reduces pain sensation and heart rate. The sunnah (prophetic tradition) of placing chewed dates in the mouths of newborns during the name-giving ceremony, on the seventh day after birth, carries great virtue and benefit. The value of the date palm is still being understood. The date palm is one of the many bounties of Allah placed on this earth for us to benefit from. The Prophet (pbuh) said, "Amongst the trees, there is a tree, the leaves of which do not fall and is like a Muslim. Tell me the name of that tree." The others then asked, "What is that tree, O Allah's Apostle?" He replied, "It is the date palm tree." The leaves of the date palm tree, which do not fall year round, were compared to the Muslim by the Prophet (pbuh) This means that the Muslim will bring benefit at all times, whereever they are, at any given time.

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CHAPTER 4 Olives
"Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things." (24.35). The olive tree and olive oil are mentioned seven times in the Quran. Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohammad (pbuh) is reported to have said, "Take oil of olive and massage with it - it is a blessed tree." (69.103) The olive tree is a symbol of abundance, glory and peace, and olive leaves were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures. Indulging in a small handful of olives a day just might keep the cardiologist away. Between 75% and 85% of the caloric content of olives is mono unsaturated fatty acid, which, when replacing saturated fat in the diet, may have significant protective properties. Numerous studies have shown that people of certain Mediterranean regions who consume large amounts of olives and olive oil tend to have decreased incidence of coronary heart disease and certain cancers. The mono unsaturated fatty acid content of olives can help to lower LDL (the "bad" cholesterol) levels, and it also prevents the build up of dangerous arterial plaque on artery walls. Olives are relatively low in calories and high in heart-healthy mono unsaturated fatty acids. Olives are primarily grown in the Mediterranean countries, and in some parts of the U.S., Australia and New Zealand. Olives are a piquant, healthy snack, enjoyed worldwide. This much-beloved tiny fruit is originally a native of Asia Minor, and in fact, the olive tree is among the oldest known cultivated trees in the world. The appeal and allure of olives can be attributed to their flavor, texture, and aroma, with complex flavors that vary from sour, to bitter, to piquant, to sweet.

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Olive oil is credited for protecting the heart, reducing the risk of cancer, lessening symptoms of arthritis, controlling blood sugar, and helping treat bacterial infections which cause gastritis and ulcers. Olive oil has great medical value. It is a nutrient, demulcent and a mild purgative. It helps with gastric and duodenal ulcers. The external application softens the skin and eases eczema and psoriasis. It is good for massage and is used in ointments and plasters. When Allah's wrath destroyed men and Noah shipped with the animals, a dove appeared with an olive twig in its beak, signifying relief and peace. It is a universal symbol of peace. Olive oil has long been considered sacred. It was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the "eternal flame" of the original Olympic Games. Victors of these games were crowned with its leaves. Today, it is still used in many religious ceremonies. Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive is praised in the Quran as a precious fruit. The olive tree seems to have been native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7,000 years ago and as far back as 3,000 B.C., olives were grown commercially. After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, then in the 18th century, in California. It is estimated that there are about 800 million olive trees in the world today, the vast majority of which are found in Mediterranean countries. Old olive trees on Ithaca, Greece are said to be over 1,500 years old. Olive trees are hardy, resistant to drought, disease and fireresistant, and can live for a very long time. The root system is very robust and capable of regenerating the tree, even if the above ground structure is destroyed. The older an olive tree is, the broader and gnarlier its trunk appears. Many olive trees in groves around the Mediterranean are several centuries old. One olive tree in Bar, Montenegro, is estimated to be over 2,000 years old. The age of an olive tree in Crete, thought to be over 2,000 years old, was determined using tree ring analysis. Another well-known

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olive tree, on the island of Brijuni (Brioni), Istria in Croatia, was been calculated to be about 1,600 years old. It still gives about 66 lbs. of fruit per year, which is made into top-quality olive oil. According to recent scientific survey, there is an abundance tens of ancient olive trees throughout Biblical Israel, from 1,600 to 2,000 years old, dating back even before the rise of Islam. Specifically, two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in Galilee region, have been estimated at over 3,000 years old. All seven trees continue to produce olives. A tree located in Santu Baltolu di Carana in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is estimated at 3,000 to 4,000 years old, according to different studies. In the same natural garden, a few other millenary trees can be found. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul, in what is now modern-day Islamic Jordan. Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil. Olive leaves are also used in medicinal teas. Olives are now being studied as a renewable energy source, using the waste of olive plants as an energy source, producing 2.5 times the energy generated by burning the same amount of wood. The smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the U.S. While olive oil is well known for its flavor and health benefits, the leaf is often used medicinally. Natural olive leaf and leaf extracts are now marketed as anti-aging immunity stimulators and even antibiotics. Clinical evidence has proven the blood-pressure lowering effects of carefully extracted olive leaf extracts, and the antibacterial, antifungal, and anti-inflammatory effects at a laboratory level. A liquid extract made directly from fresh olive leaves recently gained international attention when it was shown to have an antioxidant capacity almost double that of green tea extract and 400% higher than Vitamin C. Olive leaf and extracts are favored in the complementary and alternative medicine communities for their perceived ability to act as natural pathogen-killers by inhibiting the replication process of many pathogens.

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Olive leaf is commonly used to fight colds and flu, yeast infections, and viral infections, including hard-to-treat Epstein-Barr disease, shingles and herpes. Its also good for the heart, and has been shown to reduce low-density lipoproteins (LDL), or bad cholesterol. Researchers have found that olive leaf lowers blood pressure and increases blood flow by relaxing the arteries. Olive leaf harbors antioxidant properties which help protect the body from continuous harmful activity of free radicals. Free radicals are highly reactive chemical substances that, when oxidized and left unchecked, can cause serious cellular damage. Recent research on the olive leaf has shown its antioxidants to be effective in treating some tumors and cancers of the liver, prostate, and breasts, but research on this is still in the preliminary stage. Olive leaf can be consumed as a liquid concentrate, dried leaf tea, powder or capsule. Leaf extracts may take powder, liquid concentrate or capsule form. Currently, fresh-picked leaf liquid extracts are quickly gaining popularity due to their broader range of healing compounds. Olive leaf extracts are also combined with olive oil in many cosmetics, including soaps and skin creams. OLIVE: Mentioned in the Quran 7 times

The Olive: A Health-Giving Plant

And by it He makes crops grow for you and olives and dates and grapes and fruit of every kind. There is certainly a Sign in that for people who reflect. (16.11) The Qur'an describes olives as a sacred plant: "I swear By the fig and the olive." (95.1) The Prophet Mohammad (pbuh) exalted olive oil with clear conviction: "Consume olive oil and anoint it upon your bodies since it is of the blessed tree." He also revealed its power to cure 70 diseases. Olive oil is known to benefit the digestive system, and help prevent gallstones and soothe ulcers. Quality olive oil contains valuable vitamins and nutrients and is loaded with antioxidants which are widely-believed to help protect the body from cancer.

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These days, an ever-increasing array of organic and boutique olive oils is offered for sale, some of which are quite pricey. Generally, the less processed an oil is, the more nutrients it contains, although these tend to be more expensive. "Extra virgin" olive oil comes from the first pressing of olives, and retains the most flavor and aroma. Better brands are also often advertised as "cold pressed," meaning they aren't heated beyond room temperature during processing. Unsurprisingly, high heat can damage an oils flavor and nutrients. "Virgin" olive oil typically comes from the second pressing. Less expensive brands, labeled "regular" or "pure" olive oil, are chemically-refined and filtered, processes which standardize and neutralize flavors and acid content. These variations have lower nutrient levels as a result.

Get Healthy Skin and Fight Cancer

Olive oil is valuable in a great many ways beyond cooking, from personal care, to home improvement, to natural remedies, and beyond. Olives and olive oil can promote healthy skin and nails, whether eaten or applied directly, as a moisturizer. It is ideal for a number of personal care uses, which have been advocated for centuries. One of its notable components is linoleic acid, a compound which prevents water from evaporating that is not naturally produced by the body. A bit of olive oil added to a warm bath makes for a good, healthy soak. Olive oil also boasts at least four different antioxidants, very beneficial in defending against the damaging free radicals that cause skin problems such as visible aging and even cancer. Olive oil provides a safe and natural lubricant for a close shave, and makes a soothing aftershave rub. Its effective in healing painful chapped lips: mix olive oil and melted beeswax in a 1:1 ratio to make your own balm. Moisturize and strengthen cuticles and nails by mixing olive oil with water and soaking, or applying it directly to cuticles before polishing or buffing nails. Tame tangled or frizzy tresses with a bit of olive oil; combing a bit through helps smooth and moisturize, and is especially useful as a remedy for some of the most stressful hair conditions: winter and humidity. Olive oil can also be used to treat damaged hair, and help improve the overall health of your locks. Knead a few tablespoons of olive oil into your scalp and hair and swath in a shower cap for about 30 minutes. Then wash as normal to reveal a shiny,

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revitalized mane, resulting from strong restorative properties hard at work. . Olive oil is even good for four-legged friends: adding a teaspoon to your cat's food helps prevent hairballs and also promotes a shiny, healthy coat. Olive oil is more gentle on a cat's system than petroleum-based hairball remedies. As an additional benefit, olive oil is a renewable resource product, unlike those using oil from the ground. Olive oils use as a moisturizer is valuable in the bedroom as well, in case you were wondering. A sip of olive oil at bedtime helps lubricate throat muscles, alleviating snoring and bringing joy and restful sleep to those nearby. Downing a teaspoon of olive oil also helps relieve a scratchy or ticklish throat. Olive oil is also useful around the house, and effective for polishing furniture, silverware, copper and other metal items, as well as conditioning leather. Pour a few drops of olive oil on a soft cloth erase grime, smudges or fingerprints for brilliant houseware. This application also works well with a wide range of wooden furniture and other objects: wipe dust and scuffs away for a desk or shelf that shines. Olive oil also conditions and revitalizes leather goods, such as baseball mitts; rub it in, let set for 30 minutes, wipe away any excess and enjoy the soft, supple result. A stubbornly stuck zipper is a major annoyance, but olive oil offers a quick, easy fix. If vexed with a zipper that wont budge, swab some oil on the teeth and gently ease it free. Olive oil has many applications as a handy lubricant, and is also completely safe to keep around a house with curious children or pets. Try it on squeaky doors, hinges or anywhere youd consider using WD-40 or other lubricants. While WD-40 may be quite effective, it's also based on hydrocarbons, and anytime we use less of those we take a step toward a cleaner world. A number of folks swear by olive oil as a natural remedy for earaches. Using a cotton swab, very carefully olive oil to the outside ear cavity to help with earaches and excess wax. You can also can heat up some olive oil in a microwave, for about 30 seconds, then apply it to the troublesome ear for relief. Combine sea salt with olive oil to exfoliate skin. After rinsing, youll be left with a moist, healthy glow!

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Cold-pressed olive oil can also be used to get rid of head lice, rather than suffering through those harsh medications. How is olive oil graded? Olive oil is graded according to factors of pressing and quality. Extra virgin olive oil is the finest grade, given to oil from the first pressing. The method used is cold pressing, in which no heat above 60 degrees is used. Heat destroys antioxidants, so cold-pressed oils are also the healthiest. Virgin olive oil is, for all intents and purposes, the same as extra virgin olive oil, but has higher acidity. Virgin olive oil must have less than 4% acidity. Products labeled fine virgin, superfine, pure, and olive oil are all lesser grade oils. Although ambient heat is needed to release the oil from olives, no artificial heat or chemicals are used in cold-pressed oil. Some oils are blended from several olive varieties to produce a unique taste, and some oil producers press their products from a single estate or variety, which may produce a finer oil. Another name for single variety olive oil is a mono cultivar. These singleestate oils and artisanal oils are among the world's best, and are usually only available in very limited quantities. Some fine oils are unfiltered, which leaves the oil cloudy. This characteristic indicates the freshness of the oil, since the sediment will fall to the bottom of the container over time. But not all oil is sold unfiltered, so this characteristic is not necessarily an indicator of quality. Color is also an indication of freshness, but not necessarily a perfect one. Very fresh oil may range in color from bright green to green-gold. Some types of olives produce oil that is more goldengreen. It is fair to say that olive oil past its prime is be a warm gold color; at that point, pour it out. The color also depends on the ripeness of the olives at the time of harvest. Very ripe olives produce oil that is more yellow than that of green olives. The quality of extra virgin olive oil is, above all else, indicated by its taste. As you taste an oil, consider characteristics such as strong and appealing olive fruit aroma, bitterness (a positive characteristic), and pungency or peppery bite. Due to differences in olives, soils, and microclimates, olive oils tend to vary by region. One great way to test an oil is to grill a slice of bread, rub it with a bit of ginger, and drizzle it with oil.

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Olive oil lasts about 18-24 months. If stored in a sunny spot, expect less than 12 months. If stored in a dark spot, below room temperature, oils last a long time. For best storage, find a spot in your kitchen close at hand, but away from heat and light. You'll have to balance the need to show off your best oils with the need to protect them from light. Exposure to light and heat can turn olive oil rancid. It destroys the healthy antioxidant properties of the oil. Most oils are sold in darkly tinted bottles, and a few truly fine oils are sold in clear bottles. At home, find a dark, cool cupboard for storage. Exposure to air is another enemy of the fragile antioxidants. If exposed to freezing temperatures, olive oil freezes solid. If not frozen solid, the oil changes appearance and you may notice globs of oil floating in the bottle. In this case, do not open the bottle. Leave it unopened and let it gradually warm to room temperature. This may take a full day. Do not heat the oil or the bottle. When the oil reaches room temperature, vigorously shake the bottle to re-suspend any particles that may have settled to the bottom. The oil should return to normal. When choosing fats, olive oil is a healthy choice. The mono unsaturated fat found in olive oil is a healthier type of fat, which can lower your risk of heart disease by reducing the total and lowdensity lipoprotein (LDL, or "bad") cholesterol levels in your blood. According to the Food and Drug Administration (FDA), consuming about 2 tablespoons of olive oil a day may significantly reduce your risk of heart disease. Get the greatest benefit by substituting olive oil for saturated fats, rather than just adding more olive oil to your diet. All olive oil contains mono unsaturated fat, but "extra-virgin" or "virgin" variations are the least processed forms, and therefore the most heart healthy. Those types contain the highest levels of polyphenols, a powerful antioxidant which also promotes heart health. Olive pressing to produce these wonderful oils dates back to about 3,000 B.C. Olive leaves are bright green and very attractive, and the fruits are of bright bluish or violet color and metallic in taste. During the excavation of ancient Egyptian graves, vessels full of olive oil were found with other articles. According to the scholars of Hadith, on subsidence of Toofan-E-Nooh (The Great Flood of Noah), when the water level came down, the olive tree was the first thing seen on the earth.

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The olive plant is extensively found in Asia Minor, Palestine, Roman territory, Greece, Portugal, Spain, Turkey, Italy, northern Africa, Algeria, Tunisia, California, Mexico, Peru and southern Australia. The fruit, preserved in vinegar, is imported from Greece and very popular in European and Arabian countries. Its also used as a preservative for other edibles, including sardines and other fish, which are tinned and preserved in olive oil. The smokeless burning of olive oil, which produces a bright light, is a peculiar feature. Olive oil has a place in government pharmacopeia of the United States and Great Britain (British pharmacopeia). Both countries give olive oil prime importance for its effectiveness in the treatment of various ailments, and have established standard parameters to evaluate its purity. Olive oil boasts therapeutic potential even when a thousand years old. Prime importance and holiness is given by Qur'an, and Prophet Muhammad (pbuh) himself lauds it as a cure for 70 different diseases. Olive leaves in water are effective treatment for mouth and lip ulcers and allergic dermatitis. Concentrated aqueous extract of olive leaves and fruit provides excellent protection against dental cavities. Local application of the extract also removes scars from small pox and boils. An olive oil massage can tone the bodys muscles and organs, and also relieve muscular pain. Some physicians also advocate the olive oil massage to alleviate epilepsy and arthritis. Additionally, olive oil heals sinuses, combats kidney stones, and is a great remedy for psoriasis and eczema. Research conducted by Japanese physicians found that subjects who used and consumed olive oil were immune to gastrointestinal carcinoma. Prophet Muhammad (pbuh) praised olive oil as a remedy for intestinal inflammations, and in modern medicine, olive oil is used to treat gastrointestinal ulcers. No known remedy for hyper acidity and gas troubles matches the benefits of olive oil. Olive oil is administered for various respiratory tract ailments, and it has been observed that regular users of olive oil suffer common cold and pneumonia less frequently than others. Other physicials have recognized olive oil as a good supportive treatment for tubercular infections.

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The expression "mubarakatin zaytoonatin" describes the olive as being "plentiful, sacred, auspicious, providing countless blessings." Olive oil, referred to as "zaytuha," is one of the most highlyrecommended types of oil by all experts, especially as it applies to coronary and arterial health. Most of the fatty acids in olives and olive oil are monounsaturated, meaning they dont contain harmful cholesterol. Therefore, olive oil does not raise cholesterol levels, but instead keeps them in check. Olive oil also contains omega-6 linoleic acid (an EFA, or essential fatty acid), which is vital to the human body. Due to this benefit, various health-related bodies such as The World Health Organization recommend at least 30% of the fatty acid consumed in societies in which hardened artery and diabetes levels are high should consist of omega-6. Antioxidants in olives are extremely important, as they neutralize harmful substances, or free radicals, in the body and prevent cell damage. A great many studies have also proven that olive oil consumption reduces cholesterol levels and prevents heart disease. In addition, olive oil does not disrupt the proportion of omega-6 to that of omega-3. It is very important that the body maintains specific levels of omega-3 and omega-6, and any imbalance in these proportions can lead to progression of many diseases, especially those afflicting the heart and immune system. For all these reasons, many people thank olive oil for their good health. The American Heart Association suggests high monounsaturated fats as an alternative to a 30% reduced fat diet, in order to reduce the risk of heart disease. One study, published by The Archives of Internal Medicine, showed that women who consume high levels of monounsaturated fat are at lower risk of breast cancer. Another study by scientists at the University at Buffalo, State University of New York demonstrated that b-sitosterol, a fat found in olive oil, helps prevent the formation of cancerous cells in the prostate. The researchers concluded that b-sitosterol strengthens the cells internal communication system responsible for issuing the command to divide, thus preventing cancer before cell division reaches an uncontrollable level. A recent study by University of Oxford doctors showed that olive oil contains a protective agenct against intestinal cancer, reacting with stomach acid in a preventative process. Additionally, the University of Oxford researchers found that olive oil reduces the

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level of bile and raises that of DAO (the enzyme diamine oxidase), thus protecting against abnormal cell growth and cancer. Olive oil also assists in bone development. The vitamins E, A, D and K, all contained in olive oil, are particularly important in bone development in bone adults and children. These nutrients strengthen the bones by fixing calcium. Olive oil is recommended for the elderly, as it is easily digested, assists with the use of vitamins in the body, and prevents calcium loss by stimulating bone mineralization. Bones are our mineral structure storehouses, and an absence of mineral accumulation in the bones can lead to serious complications such as bone softening. Olive oil is remarkably beneficial to the skeleton in this regard. The high levels of antioxidants allow olive oil to prevent damage from harmful substances, renew our cells and delay aging in the tissues and organs. Olive oil is also rich in vitamin E, another element that works to suppress free radicals and destroy the cells in our bodies that cause aging. The linoleic acid (omega-6 fatty acid) in olives and olive oil make them a most healthy food for newborn babies and growing children as well. A deficiency in linoleic acid can lead to the emergence of retardation in development in infancy, as well as various skin disorders. Olive oil possesses a balanced polyunsaturated compound which has similar benefits to those of human milk. Olive oil is also a sufficient source of fatty acids which cannot be obtained from the human body, but are of most essential importance to it. These factors make olive oil very beneficial for newborn babies. It contributes to the natural development of the baby's brain and nervous system before and after birth, and is the only oil recommended by experts for mothers. Olive oil regulates the discharge of the gall bladder and reduces the risk of bile stone formation. Moreover, thanks to the chloride it contains, it assists liver function and thus helps the body eliminate waste. Olives are harvested in September and October. They cannot be eaten right off of the tree, and require special processing to reduce their intrinsic bitterness. Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black color. Not all black olives begin that way, though some processing methods expose unripe greens olives to the air, and subsequent

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oxidation causes their dark coloring. Olive color can also be affected by fermentation and/or curing in oil, water, brine or salt. Some of the many available delicious varieties of olives include Moroccan oil-cured, Kalamata, Nicoise, Picholine and Manzanilla. In addition to varying in size and appearance, the flavor of olives spans the range from sour to smoky to bitter to acidic. In addition to whole olives, you can often find them pitted. HISTORY Olives are mentioned in the Quran and Bible, depicted in ancient Egyptian art, and important in Greek mythology. Since ancient times, the olive tree has provided food, fuel, timber and medicine for numerous civilizations. It has historically been regarded as a symbol of peace and wisdom, and has has been consumed since 3,000 B.C. Olives were brought to America by Spanish and Portuguese explorers during the 15th and 16th centuries, and Franciscan missionaries introduced olives in California in the late 18th century. Today, the majority of commercial olive cultivation occurs in Spain, Italy, Greece and Turkey. Olives make a delicious and easy-to-make spread that you can use as a dip or on sandwiches. Set out a small plate of olives on the dinner table, along with olive oil, for your family to enjoy with the meal. As we have seen, a great many scientists today think that an olive oil-based diet constitutes the ideal nutritional model. It is stated that, on account of these properties, olives and olive oil should be fundamental parts of every meal in a good daily nutrition program. The benefits of the olive plant, emphasized by Allah in many verses of the Qur'an, have been echoed in the advances made by medical science. Here are some GREAT reasons to enjoy extra virgin olive oil: It's Natural! The best of olive oil benefits: extra virgin olive oil is nothing but fruit juice, extracted mechanically from olive fruit. No heat or chemicals are used in the extraction process. My favorite and the most beneficial is a fresh, organic, unfiltered extra virgin olive oil. Flavor

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It just tastes good! I suppose it is an acquired taste, and some people just don't like the bitter characteristic of some oils, but there are also olive varieties known for their mild flavor. Olive oil pressed from ripe olives is smooth, mellow and buttery. Nutritional Value Vitamins E, K, and A, as well as polyphenols, squalene, oleocanthol, triterpenes, and hundreds more micronutrients make olive oil a very healthy choice. Oleic Acid Oleic acid (omega 9) makes up 55 to 85% of the fatty acids in olive oil. Don't confuse this with the amount of free oleic acid that is the main factor used in determining the grade of the olive oil the lower the better. It's great for your skin, and oleic acid aids in keeping our arteries supple and preventing cancer. Heart Health and Cholesteral Extra virgin olive oil is high in polyphenols (a powerful antioxidant) and monounsaturated fat, which contributes to lowering bad cholesterol. Cancer Researchers at the University of Oxford believe that olive oil may be highly effective in the prevention of colon cancer. A diet rich in olive oil has been shown to reduce the incidence of colon, breast and skin cancers. Blood Pressure Studies now indicate that extra virgin olive oil may help lower blood pressure. Patients were able to reduce or eliminate the need for medications when regularly consuming olive oil. Alzheimers This disease is associated with the clogging of arteries, caused by cholesterol and saturated fat. Replacing other fats with olive oil will reduce the risk. Gallstones Olive oil promotes the secretion of bile and pancreatic hormones naturally, and lowers the risk of gallstones. A diet rich in olive oil is more effective than low-fat diets in treating and controlling obesity. Moreover, it leads to longer-lasting weight loss and is easier to maintain .

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With so many benefits, olive oil is an ideal source of human nourishment

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CHAPTER 5 Pomegranate
Pomegranate is mentioned 3 times in the Quran. Like many fruit juices, pomegranate juice contains antioxidants, especially polyphenols. Pomegranate juice actually boasts a higher antioxidant level than many other fruit juices. Antioxidants provide several heart-protecting benefits, including reducing low-density lipoprotein (LDL, or "bad") cholesterol. Pure pomegranate juice is generally perfectly safe to drink, but be aware that it may interact with some prescription medications, such as high blood pressure medication and statins, and cause dangerous side effects. A pomegranate is a fruit-bearing deciduous shrub or small tree which grows between five and eight meters tall. The pomegranate is native to Iran and has been cultivated in the Caucasus since ancient times. It is also widely cultivated throughout Armenia, Azerbaijan, Iran, Afghanistan, Pakistan, Turkey, northern India, drier parts of southeast Asia, Peninsular Malaysia, the East Indies, the Mediterranean, southern Europe and tropical Africa. Pomegranate was introduced to Latin America and California by Spanish settlers in 1769, and is now cultivated for juice production in parts of California and Arizona. In the Northern Hemisphere, pomegranate is typically in season from September to February, and in the Southern Hemisphere, from March to May. An ancient fruit, pomegranate is mentioned in works dating back to the Iron-Age Greek Mythology in Homeric hymns. However, it has yet to fully reach mainstream prominence as a consumer fruit in the commercial markets of North America and the Western Hemisphere. According to the Qur'an, pomegranates grow in the gardens of paradise (55.68). The Qur'an also twice mentions (6.99, 6.141) pomegranates as examples of good things God creates: In both of them will be fruits and date-palms and pomegranates, the [latter] two [fruits] being from among these [fruits of the two gardens], but it is also said that they belong to [the fruits of] some other [garden].

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And tall (and stately) palm-trees, with shoots of fruit-stalks piled one over another" (50.10) The pomegranate is a plant and food of Paradise, and now is the subject of modern science.

Prominence in Ayurvedic medicine

In the Indian subcontinent's ancient Ayurveda system of medicine, the pomegranate has been extensively used as a source of traditional remedies for thousands of years. The rind of the fruit and the bark of the tree is used as a remedy for diarrhea, dysentery and intestinal parasites. The seeds and juice are considered a tonic for the heart and throat, classified as a bitter-astringent component under the Ayurvedic system, and considered a healthful counterbalance to a diet high in sweet-fatty. The astringent qualities of the flower juice, rind and tree bark are considered valuable for a variety of purposes, such as stopping nose and gum bleeds, toning skin, firming sagging breasts and treating hemorrhoids. In preliminary laboratory research and human pilot studies, pomegranate juice has been effective in reducing heart disease risk factors, including LDL oxidation. In a limited study of hypertensive patients, consumption of pomegranate juice for two weeks was shown to reduce systolic blood pressure. Extracts also showed antibacterial effects against dental plaque. In nutritional value charts, pomegranates are listed as high-fiber fruits. That fiber, as well as the unsaturated fat they offer, is entirely contained in the seeds. Those who discard the seeds are forfeiting nutritional benefits found in the seed fiber, fat and micronutrients. Pomegranate is a long-revered, superbly medicinal fruit, and is regarded as a symbol of healing and longevity. Numerous studies have shown the benefits of pomegranates from consuming it as a food or juice, taking it in supplement form, or slathering its elements on your skin. Pomegranate provides one of the most potent mixtures of antioxidant compounds of any easily obtainable fruit. These compounds can stimulate our estrogen receptors, involved in maintaining healthy bones, blood vessels and nervous tissue. Elements of the juice, peel, seeds, leaves and flower can even relieve menopause symptoms. The juices antioxidant action, and its ability to interrupt inflammation, has led to its modern use in

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treatment and prevention of many diseases, including cardiovascular diseases, stroke, clogged arteries due to excessive fat deposits, prostate cancer, and breast cancer. Additionally, the pomegranate has been found useful in treating inflammatory diseases such as Irritable Bowel Syndrome, arthritis, diabetes and obesity. The pomegranate has a tough peel and sweet juicy pulp containing many seeds. Along with dates, olives, figs and grapes, pomegranates were one of the first plants cultivated by man. Pomegranate juice and juice concentrate offers all the qualities attributed to antioxidant vitamins. The plant is also a natural astringent, and can be used to treat or prevent a range of infections. Pomegranates have been shown to have more than three times the antioxidant activity as the next most potent fruit, grapes.

Skin Beauty and Anti-Aging

Ayurvedic medicine utilizes the pomegranate for nourishment and restoration of the skin's balance. Recent studies have proven pomegranate extracts effective in stimulating skin's collagen production, rebuilding its outer layers, inhibiting free radicals and helping to counter daily effects of oxidation and the signs of aging caused by too much sun exposure. Cold-pressed organic pomegranate seed oil mixed with extra virgin cold pressed olive oil is an oil-based, all-natural facial cleanser which gently exfoliates, nourishes and calms the skin. It makes a lush, yet not overly-dense cream, which absorbs quickly into skin. The cream has a natural light olive and pomegranate scent. You can actually feel pomegranate cream working; skin is instantly firmer, tighter, and more hydrated. It is especially useful in fighting fine lines around the eyes. You can sense facial tissue circulation increasing after application, yet it is not too intense, and doesn't cause the redness expected from a product which works in this manner. Pomegranate cream may also be used on jiggly areas (tummy and thighs) for definite results skin is significantly firmer and tighter after application. This organic healing oil is truly revitalizing, replenishing and restoring dehydrated or lackluster skin. It also helps minimize the appearance of fine lines, leaving skin supple, smooth, lustrous and well-nourished. Although you can buy creams rich in pomegranate extract, they tend to be rather expensive. As a cheaper alternative, use a blender

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to make a thick paste from the seeds of the pomegranate, which can be applied to the face. This allows you to enjoy the skin benefits of pomegranate at a high concentration without the hassle of purchasing overpriced cream, probably containing low levels of the active ingredient anyway. You can also use a cotton ball to apply pomegranate juice to your face after cleansing. The pomegranate fruit and its juice can be found at many organic and natural food markets. Extracts of pomegranate are thought positively affect skin, and stave off aging, by extending the life of cells responsible for producing collagen. Collagen and elastin are the components giving strength and support to the skin. When collagen and elastin fibers break down, skin develops laxity, resulting in the appearance of wrinkles. Fortunately, the pomegranate may help to retard this process. One recent study showed that pomegranate seed oil stimulated the production of collagen and resulted in a mild thickening of epidermis and dermis of the skin. It also appeared to prevent the breakdown of collagen fibers, which is the harbinger of skin aging. This suggests that pomegranate oil may boost the ability of skin to repair itself by regenerating the beneficial collagen structure of the skin. Other studies have shown that pomegranate seed extract applied to the skin may reduce the formation of some forms of skin cancer. Other benefits of pomegranate juice include anti-viral, anti-fungal and anti-bacterial properties. Pomegranate juice contains phytoestrogens, offering additional have health benefits. The allergic acid and tannins in pomegranates may protect against damage from free radicals and destroy cancer-causing toxins.

Prostate Health from Antioxidants

Men who are undergoing treatment localized prostate cancer may benefit from pomegranate juice consumption. Pomegranate juice may slow the progression of post-treatment prostate cancer recurrence, according to new long-term research results presented at the 104th Annual Scientific Meeting of the American Urological Association (AUA). "This study suggests that pomegranate juice may effectively slow the progression of prostate cancer after unsuccessful treatment," researchers stated. "This finding and other ongoing research might one day reveal that pomegranate juice is an effective prostate cancer preventative agent as well."

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Pomegranate juice is known to have anti-inflammatory effects. It also contains poly-phenols, natural antioxidant compounds which are also found in olive oil and believed to play a role in cancer cell death. Drinking pomegranate juice daily may help manage erectile dysfunction and impotence as well. Pomegranate juice has been found to have beneficial effects on erectile dysfunction (ED), a disorder affecting 1 in 10 men worldwide, and 10 to 30 million men in the United States alone. Erectile dysfunction is a condition affecting the blood flow to the penis during sexual stimulation. It can be caused by several factors, including arterial plaque, high blood pressure, heart disease, diabetes, nerve damage, endocrine imbalance or depression. Researchers believe these benefits might be due to pomegranate juices potent antioxidant content, which can prevent free radical molecules from disrupting proper circulatory function. In several previously published medical studies, pomegranate juice has been shown to enhance blood flow and slow or reverse arterial plaque growth. Because an erection requires significant blood flow, these potent pomegranate antioxidants may be highly-beneficial by mitigating arterial plaque and promoting blood vessel dilation. Health food stores carry pomegranate juice concentrate in both liquid and capsule forms. Liquid concentrates can be mixed with water or even used in a variety of interesting recipes.

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CHAPTER 6 Honey
Your Lord revealed to the bees: "Build dwellings in the mountains and the trees, and also in the structures which men erect. Then eat from every kind of fruit and travel the paths of your Lord, which have been made easy for you to follow." From inside them comes a drink of varying colours, containing healing for mankind. There is certainly a Sign in that for people who reflect. (16.69) Quran is a remedy for all illnesses of the mind. Honey, one of the sacred foods of paradise, is also a remedy for all that ails you. I recommend both remedies to you, the Qur'an and honey. The Prophet (pbuh) told us of the healing elements found in honey for a variety of medical problems, including stomach ailments. It is reported that a man came to the Prophet (pbuh) because his brother had a stomach disorder. The Prophet (pbuh) said, "Let him drink honey." The man returned a second time complaining that no improvement happened in his brother's case, and again the Prophet (pbuh) responded, "Let him drink honey." The man returned again, and said: "I have done that, but to no avail." Thereupon the Prophet (pbuh) responded, "Allah has said the truth, but your brother's stomach has told a lie. Let him drink honey." He drank it and was cured. (Al-Bukhari) Ulcers in stomach can cause terrible pain. Ancient sufferers tried all kinds of drugs, but none of them seemed to help. They tried drinking honey and felt relaxed, and the pain was gone. Scores of medical studies have found that honey can help heal ulcers in the stomach and on the skin. Honey has also been found to ease diarrhea, insomnia, sunburn and sore throat. Songbirds have long used honey to soothe their vocal chords. Dieters use it as a sugar substitute because it satisfies a sweet tooth and keeps one full longer. Honey holds the promise of healing of mankind. Evidence suggests that honey has unique healing properties, particularly for wounds that resist other treatment. The honeybee exhibits a combination of individual traits and social co-operation which is unparalleled in the animal kingdom. A glimpse into the nest reveals why honeybees have fascinated us since the earliest days of scientific observation. The infrastructure of the nest, a perfectly uniform and functional comb, is composed

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of beeswax, and is composed of a repeating series of almost perfect hexagonal cells. At the individual level, honeybees have not one but three types of colony members: queens, drones and workers. Each has their own specialization and important role in honeybee society. The queen reigns over the nest, surrounded by attendants and fed the rich food required to perform her few but crucial tasks in the colony. The queen produces powerful pheromones, chemical signals to recipient workers which control much of their behavior and provide part of the 'social glue,' which holds honeybee life together. A highlyorganized social structure exists within the colony, and elaborate 'dances' are used to communicate the location of food sources.

The Female Honeybee

In honeybee colonies, each of the many bees is assigned a specific task with the exception of the male honeybees. The males do not contribute to the defense of the hive nor its cleaning, to the gathering of food, nor production of the honeycomb and honey. The only function of male honeybees in the hive is to inseminate the queen. Apart from the reproductive organs, the males possess almost none of the features found in the other bees. It is therefore impossible for them to do anything but to fertilize the queen. The worker bees carry the entire workload of the colony. Like the queen, the worker bees are females, but their ovaries do not mature, rendering them sterile. They have several duties, including cleaning the hive, maintaining the larvae and the young, feeding the queen bee and the males, producing honey, constructing and repairing the honeycomb, ventilating and safeguarding the hive, gathering supplies such as nectar, pollen, water and resin, and storing these in the hive. In Arabic, there are two different usages of verbs. By means of the usage, it is possible to determine whether the subject is a female or a male. As a matter of fact, the verbs used for the honeybee in Quranic verses are in the feminine verb format. In this manner, the Qur'an indicates that honey bees which make the honey are females. It is impossible for this fact to have been known about honeybees in the time of the Prophet Muhammad (pbuh). And yet, Allah imparted this knowledge, showing us another miracle of the Qur'an.

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The Miracle of Honey

Honey is a "healing for men," as stated in the verses above. In modern times, agriculture and bee products have occupied a new branch of research in scientifically advanced parts of the world. Because sugar molecules in honey can convert into other sugars (e.g., fructose to glucose), honey is easily-digested by even the most sensitive stomachs, despite a high acid content. Honey helps kidneys and intestines function better. Honey rapidly diffuses through the blood, and is therefore a quick energy source, When accompanied by mild water, honey absorbs into the bloodstream in seven minutes. Its free sugar molecules improve brain function since the brain is the largest consumer of sugar. Honey is naturally composed of sugars like glucose and fructose. According to recent research, this unique mixture of sugars is the most effective means of alleviating fatigue and boosting athletic performance. Honey supports blood formation and is an important source of the energy needed by the body for blood production. In addition, it helps cleanse the blood. It also has positive effects in regulating and facilitating blood circulation. Honey functions as a protective agent against capillary problems and arteriosclerosis. Honey does not accommodate bacteria. This bactericide (bacteriakilling) property of honey is known as "the inhibition effect." This anti-microbial property of honey is due to several factors. These include the high sugar content, limiting the amount of water microorganisms need for growth; high acidity (low pH) composition, which deprives bacteria of nitrogen necessary for reproduction; and the existence of hydrogen peroxide as well as antioxidants, which prevent bacteria growth. Everyone seeking a healthier life should consume antioxidants. They are the cell components that get rid of harmful byproducts of normal metabolic functions. These elements inhibit destructive chemical reactions that cause spoilage of food and many chronic illnesses. Researchers believe food products rich in antioxidants may prevent heart problems and cancer. Some of the strong antioxidants found in honey are pinocembrin, pinobaxin, chrisin and galagin. Pinocembrin is an antioxidant which is only found in honey. Honey is composed of sugars, like glucose and fructose, and minerals, like magnesium, potassium, calcium, sodium chlorine, sulphur, iron and phosphate. Honey also contains vitamins B1, B2,

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C, B6, B5 and B3, all of which vary according to quality of nectar and pollen. Additionally, copper, iodine, and zinc are also present, albeit in small quantities.

Honeys Use in Healing Wounds

When used to treat wounds, honey facilitates the healing process and prevents scarring, thanks to its ability to absorb moisture from the air. Honey stimulates the growth of epithelial cells, which form the new skin cover over a healed wound, even in the case of large wounds. In this way, honey may eliminate the need for tissue transplant. Honey stimulates the regrowth of tissue involved in the healing process. It promotes the formation of new blood capillaries and the growth of fibroblasts, which replace the connective tissue of the deeper layer of the skin and produce collagen fibers, giving strength to the repair. Honey has an anti-inflammatory element which reduces swelling around a wound. This improves circulation, thus hastening the healing process, and also reduces pain. Because honey doesnt stick to underlying wound tissues, there is no tearing away of newly formed tissue, and no pain when dressings are changed. Honeys antimicrobial property provides a protective barrier which prevents wounds becoming infected. It also rapidly clears any existing infection from wounds. It is fully effective, even against antibiotic-resistant strains of bacteria. Unlike antiseptics and antibiotics, there is no impairment of the healing process or adverse effects on wounded tissue. In recent years, scientific support has emerged confirming the beneficial effects of honey on certain medical and surgical conditions and procedures.

Antibacterial and Antifungal Properties

Honeys medicinally benefits are well-established. Undiluted honey inhibits the growth of bacteria, such as Staphylococcus aureus, and certain gut pathogens and fungi, such as Candida albicans. At a concentration of 30-50%, honey has been shown to be superior to 51

certain conventional antibiotics in treating urinary tract infections. The exact mechanism of the anti-microbial effect of honey remains somewhat mysterious. Low pH, osmotic disruption of pathogens and the presence of bactericidal substances, collectively called inhibine, may all play a part. In one study, honey combined with oral rehydration fluid was shown to reduce the duration of bacterial diarrhea in infants and children. Wound-healing and anti-inflammatory properties of honey are a true value in treating burns, infected surgical wounds and ulcers. A study in west Africa showed that skin grafting, surgical debridement and even amputation were avoidable when local application of honey to wounds promoted healing, whereas conventional treatment had failed. In another study, the application of honey accelerated the healing of wounds in women who had undergone radical vulvectomy for valvular cancer. It has also been suggested that honey may be useful in the treatment of the chronic, foul-smelling ulcers seen in leprosy. Anti-tussive and expectorant properties of honey help relieve coughing related to bronchial secretions and improve the function of the bronchial epithelium. Uncontaminated honey is a healthy, easily-digestible, natural and energy-rich food. It contains carbohydrates, proteins, lipids, enzymes and vitamins. One tablespoon of honey provides 60 calories and contains carbohydrates, calcium, iron, vitamin B and vitamin C. Honey is widely-available in most communities, but its medical potential remains grossly undercapitalized. The miraculous benefits of honey, so beautifully expressed in the holy Qur'an and Sunnah 14 centuries ago, should inspire us to further research, accept and exploit this 'traditional remedy.' Resolve your daily problems with honey; know how honey can cure, and how useful it is. In looking toward Quran foods, we find elements whose curing ability surprises all levels of intellect. A few of the very many honey-based cures are outlined below:

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For Burns: Apply freely over burns. It cools, relieves pain and aids fast healing without scarring. Honey is a salve and antibiotic, and bacteria cannot live in it. Bed Wetting: A teaspoon of honey before bed aids water retention and calms fears in children. Sleeplessness: A dessert spoon of honey in a mug of hot milk works wonders in aiding sleep. Hyperactivity: Honey is a mild sedative with minerals, vitamins, and amino acids. Replace all white sugar with honey. Nasal Congestion: Add a spoonful of honey to a basin of hot water and inhale the steam after covering your head with a towel over the basin. Wounds or Grazes: Cover wound with honey and a bandage for an excellent healer. Fight Fatigue: Dissolve a spoonful of honey in warm water or quarter honey balance of water in a jug and refrigerate. Honey is primarily fructose and glucose and so it is quickly absorbed by the digestive system. Honey is a unique natural stabilizer; ancient Greek athletes used honey for stamina before competing and as a reviver after competition. Deep Facial Cleansing: Mix honey with oatmeal, approximately 50/50, until thick and apply as a face pack. Leave on for half an hour then wash off. Honey is a great acne-fighting deep cleanser. Poor Digestion: Mix honey with water and dilute to taste to aid digestion. Hair Conditioner: Mix honey with an equal quantity of olive oil, apply to hair, and cover head with a warm towel for half an hour. The solution feeds your hair and scalp; wash as normal for hair thats never looked or felt better. Sooth a Sore Throat Let a teaspoon of honey melt in the back of the mouth and trickle down the throat. Honey eases raw, inflamed tissues. Beat Stress Honey in water is a stabilizer which calms highs and raises lows. Use approximately 25 percent honey to water.

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Anemia Honey raises corpuscle content, making it the best blood enricher. The darker the honey, the more minerals it contains. Food Preservative Replace sugar with honey for cakes that stay fresher longer, due to honeys natural antibiotics. Reduce liquids by approximately one-fifth to allow for moisture in honey. Heart Health Cardiovascular patients are well-advised to replace white sugar (sucrose) with honey, natural fructose and glucose. Hayfever Chew the tops of comb honey to stimulate the immune system with minute amounts of pollen. During the season, chew a teaspoon of bee capping (tops) for 20 minutes 5-6 times a day. This is a highly-effective remedy for asthma-sufferers as well. Osteoporosis English research has shown that a teaspoon of honey per day aids calcium utilization and prevents osteoporosis. Honey is an essential supplement from age 50 onward. Long Life One common worldwide fact is that most long-lived people are regular users of honey. Another interesting statistic shows that beekeepers suffer less cancer and arthritis than any other occupational group. Migraine Dissolve a dessertspoon of honey in half a glass of warm water and sip at the first sign of attack. If necessary, repeat in 20 minutes. This is a highly-effective treatment as most migraines are stress-related. Keep honey in your first aid kit for emergency use, and also in the kitchen cupboard. Raw honey, which has not been pasteurized or filtered and is ideally taken directly from the hive, is a treasure chest of nutritional value and medicinal remedies. It contains an abundance of vitamins and minerals making it a natural and powerful medicine, both internally and externally. Honeys list of beneficial functions is considerably long. Honey increases calcium absorption and hemoglobin count, treats or prevents anemia caused by nutritional factors, helps arthritic joints, fights colds and respiratory infections of all kinds, helps boost gastrointestinal ulcer healing, works as a natural and gentle laxative, and fights allergies and obesity. Honey provides an array of vitamins and minerals and supplies instant energy without the insulin surge associated with white sugar. A teaspoon or two of

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honey before bed can fight insomnia. As an antiseptic, honey is also a drawing agent for poisons from bites, stings or infected wounds, and has outperformed antibiotics in treating stomach ulcerations, gangrene, surgical wound infections, surgical incisions, and the protection of skin. Raw honey is exceptionally effective internally against bacteria and parasites. Raw honey also contains natural antibiotics, which help kill microbes directly. When applied topically, raw honey speeds the healing of tissues damaged by infection or trauma. It contains vitamins, minerals and enzymes, as well as sugars, all of which aid in the healing of wounds. In a fascinating modern development, scientists and doctors are beginning to rediscover the effectiveness of honey in treating wounds. In recent years, honey has been used effectively in clinical settings for the treatment of fist-sized ulcers extending to the bone, as well as first, second and third-degree burns. Complete healing has been reported without the need for skin grafts, and with no infection or muscle loss. For such conditions, honey can be applied full strength, covered with a sterile bandage, and changed daily. When the wounds are clean, honey acts as a healer. This is also the same procedure used for infected wounds and ulcerations. Clinical observation and experimental studies have established honeys effective antibacterial and anti-inflammatory properties. Astonishingly, honey can painlessly remove pus, scabs and dead tissue from wounds, all while stimulating new tissue growth. Randomized trials have shown that honey is more effective in controlling infection in burn wounds than silver sulfadiazine, the antibacterial ointment most widely used on burns in hospitals. Using honey from the start in cases of septicemia can ensure far less tissue damage. The remarkable ability of honey to reduce inflammation and mop up free radicals halts the progress of skin damage, as it does in burns, and also protects from infection setting in. At present, people turn to honey when nothing else works, but there are very good grounds for honeys use as a therapeutic agent of first choice. Researchers believe that the therapeutic potential of honey is grossly underutilized. With increasing interest in the use of alternative therapies, and as development of antibiotic-resistant bacteria spreads, honey may finally receive its due recognition as a wound healer.

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Honey is also exceptionally effective for respiratory ailments. One Bulgarian study of almost 18,000 patients found that it improved chronic bronchitis, asthmatic bronchitis, chronic and allergic rhinitis and sinusitis. It's effective in treating colds, flu, respiratory infections and a generally depressed immune system. Whereas sugar shuts down the immune system, good quality honey stimulates it into action. Raw honey may become granulated, after a week in some cases or after several years in others. If granulation bothers you, simply place the honey into a pan of hot water (not boiling), letting it stand until liquefied once more. The nectar a bee collects from flowers and swallows undergoes a chemical change in its honey stomach, becoming a heavy, sugary liquid, rich in vitamins and minerals. Later, bees deposit it into the honeycomb cells and seal with a wax cover. The honey acquires its familiar taste and consistency in the comb, thanks to the special airconditioning provided by the bees. The color of honey, its sugar content and different flavors all stem from the original nectars collected. The aromatic volatile oils in flowers, the same oils which give flowers their scents, create the honeys aroma. Honey production requires a major effort. It takes 900 bees working an entire day to collect half a kilogram of raw nectar, only part of which can be turned into honey. The amount of honey obtained from flowers depends totally upon the sugar concentration of the nectar brought to the hive. In order to obtain 450 grams of pure honey, some 17,000 bees must visit 10 million flowers. An average expedition to find food requires a bee to visit some 500 flowers, on a journey lasting 25 minutes. That explains why bees have to put in 7,000 work hours to obtain 450 grams of pure honey. Although the job is very demanding, bees do create many times more honey than they need. Without a doubt, this is a blessing from Allah for the benefit of all human beings. Honey was considered good for health in ancient times, and so the story continues today as scientific research further proves its value and endorses its use in various ways. Another important quality is that honey does not contain any chemicals or harmful ingredients which are present in other medicines. Therefore, it provides several essential vitamins and minerals without the risk of side-effects. Honey is believed to be good both for body and soul. Beyond acceptance in the medical community, the importance of honey is also recognized by the Quran, as well as many other religions.

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Normally, honey is differentiated on actors including the color and type of flowers from which honeybees collect the nectar, and the technique of formation. The taste of honey may vary from sweet to pungent, while the variation in color is seen from black to white. When honeybees collect nectar only from one flower, the product is known as mono-floral honey. This is believed to be the best type of honey, as it contains properties of only one flower. Professional beekeepers usually make such arrangements so that honeybees have access only to particular flowers. Poly-floral honey, on the other hand, is produced when honeybees have access to more than one flower and collect nectar from different flowers. Another type of honey is as blended honey. Blended honey is simply a mixture or combination of different honeys. The entire process involves a systematic array of activities which honeybees perform. Starting from nectar collection and finishing with the honey product, honeybees reduce moisture through evaporation, then add enzymes to change composition. Next, certain complex sugars are converted to simpler ones, and sugar is converted to gluconic acid, which is required to give honey its taste. After reducing moisture to about 17%, honeybees fill the combs and seal them with a white material known as beeswax. If these combs are taken directly into use, the honey is known as comb type honey. Liquid honey is prepared by using honey extractor, in which honey is extracted with the help of centrifugal force. Granulated honey, another type, is prepared by smoothly mixing nine parts liquid honey with one part finely-granulated honey, then storing at about 57 degrees to make it rigid. Finally, chunk honey is produced by placing comb honey in a jar while pouring liquid honey around it. This wonderfully rich golden liquid is the miraculous product of honeybees and a naturally delicious alternative to white sugar. Although it is available throughout the year, honey is an exceptional treat in the summer and fall, when just-harvested and at its freshest. The complex process of making honey begins when bees feast on flowers, collecting flower nectar in their mouths. This nectar then mixes with special enzymes in bees' saliva, an alchemical process which turns it into honey. Bees carry honey back to the hive and deposit it into the cells of the hive's walls. The fluttering of their

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wings provides the necessary ventilation to reduce moisture content, making it ready for consumption. Honey helps properly fuel the liver, which is central to optimal glucose metabolism during sleep and exercise. It is the ideal liver fuel because thanks to a nearly 1:1 ratio of fructose to glucose. Fructose "unlocks" the enzyme from the liver cell nucleus, necessary for incorporation of glucose into glycogen (the form in which sugar is stored in the liver and muscle cells). An adequate glycogen store in the liver is essential to supply the brain with fuel while sleeping and during prolonged exercise. Insufficient glycogen stores cause the brain to trigger the release of stress hormones adrenalin and cortisol in order to convert muscle protein into glucose. Repeated metabolic stress from cortisol produced when less than optimal liver glycogen stores are available during sleep leads, over time, to impaired glucose metabolism, insulin resistance, diabetes, and an increased risk of cardiovascular disease and obesity. Experimental evidence indicates that consumption of honey may improve blood sugar control and insulin sensitivity compared to other sweeteners. The body's tolerance to honey is significantly better than to sucrose or glucose alone. Individuals with greater glucose intolerance (e.g., those with mild diabetes and Type 1 diabetes) showed significantly better tolerance to honey than sucrose. In addition, the antioxidants in honey, which have been shown to reduce oxidative stress, may also be beneficial for diabetics and helping improve endothelial function (the function of the cells that make up blood vessel lining) and vascular health. Honey also improves athletic performance and is primarily used as an energy source. In the time of ancient Olympics, athletes reportedly ate special foods, including honey and figs. Sustaining favorable blood sugar concentration after endurance training by ingesting carbohydrates before, during and after training is important for maintaining muscle glycogen stores. Muscle recuperation is more efficient and athletes are ready to perform again at their highest level the next day. The wound healing properties of honey may, however, be the most medicinally promising. One study examined the wound healing benefits of honey applied topically to patients following Caesarean sections and hysterectomies. Compared to a group receiving standard solutions of iodine and alcohol, the honey-treated group was infection-free in fewer days, healed more cleanly and had a reduced hospital stay.

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A Spoonful of Honey a Day Keeps Free Radicals at Bay

Daily consumption of honey raises blood levels of protective antioxidant compounds in humans and is helpful for healthy individuals as well as those with high cholesterol or various types of diabetes. Enjoy a little honey in your morning coffee, lunchtime fig snack or afternoon cup of olive tea a daily spoonful will help your health tremendously. Honey comes in a range of colors including white, amber, red, brown and almost black. While the most commonly available honeys are made from clover, alfalfa, heather and acacia flowers, honey can be made from a variety of different flowers, including thyme and lavender. Honey should be regarded as sacred due to its wonderfully sweet properties as well as its rarity. Historically, it was used in religious ceremonies to pay tribute to the gods. For much of history, honeys use in cooking was reserved only for the wealthy; it was so expensive that only they could afford it. The prestige of honey continued for millennia until one fateful event in culinary and world history: the "discovery" of refined sugar, made from sugar cane or sugar beets. Once these became more widely available, they were in great demand, since they provided a relatively inexpensive form of sweetening. With the growing popularity of refined sugar, honey became displaced for culinary use. Since then, although still used for sweetening, much of honeys use has become focused on its medicinal properties and confectionary applications. Another variation, honeydew, are darker-colored products made by bees that collect the sugary secretions insects leave on plants. While all honey has impressive levels of disease-fighting antioxidants, a recent study of Spanish honey varieties shows that honeydew has even higher levels of antioxidant polyphenols than honeybees make from standard nectar.

Tips for Cooking with Honey

If honey has crystallized, placing the container in hot water for 15 minutes will help return it to its liquid state. Do not heat honey in the microwave, as this alters taste by increasing 59

hydroxymethylfurfural (HMF) content. To prevent honey from sticking to measuring cups and spoons, use its liquid form. Honey makes a great replacement for sugar in most recipes. Since honey is sweeter than sugar, you need to use less only one-half to three-quarters of a cup for each cup of sugar. For each cup of sugar replaced, you should also reduce the amount of liquid in the recipe by one-quarter of a cup. In addition, reduce the cooking temperature by 25F, since honey causes food to brown more easily. QUICK SERVING IDEAS: Use honey in place of table sugar to sweeten your tea Drizzle figs slices with honey A delicious sandwich enjoyed by kids of all ages is a combination of bananas and honey paste of dates Honey contains 28 minerals, 11 enzymes, 22 amino acids, 14 fatty acids and 11 carbohydrates. It has unique food values and medicinal properties. It is aromatic and tastes sweet. Hippocrates believed that, if combined with other food, honey was health-giving and nourishing. Socrates believed that honey's use will prolong life and improve health. Honey can be preserved for an indefinite period. It is known to lower blood pressure, increase blood flow to the heart, soothe and tranquilize agitated and tense nerves, add weight to thin persons, ease cough expectoration, impart strength to lungs, quench thirst, remove dryness of mouth, cure sinusitis, and alleviate breathing problems. Thin and weak persons should mix one or two teaspoons of honey with warm milk in the morning or at bed time to gain weight and strength. When tired and exhausted, one or two teaspoons of honey can put pep in your step. Honey reduces uric acid and is useful in gouty and rheumatic ailments, as well as arthritis. HONEY FAST FACTS The honeybees wings stroke 11,400 times per minute, making their distinctive buzz Honeybees fly at a rate of about 12 miles per hour How many eyes does a honeybee have? Five! The queen bee is busiest in the summer months, when hives must be at maximum strength. She will lay 1,000-1,500 eggs per day

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In cold winter months, honeybees leave the hive only to take short cleansing flights. They are fastidious about the cleanliness of their hives Honeybees do not die out over the winter. They feed on honey collected during warmer months and patiently await spring. They form a tight cluster in their hives to keep the queen and themselves warm It takes 35 pounds of honey to provide enough energy for a small colony of honeybees to survive the winter Honeybee colonies have unique odors that members flash like ID cards at the hives front door. All members of a colony smell enough alike that guard bees can easily identify them Honeybees arent born knowing how to make honey; younger bees are taught by more experienced ones Honeybees visit 50-100 flowers during one collection flight from the hive In order to produce 1 pound of honey, 2 million flowers must be visited A hive of honeybess must fly 55,000 miles to produce a pound of honey One bee colony produces 60-100 pounds of honey per year An average worker bee makes only about 1/12 teaspoon of honey in its lifetime At the peak of honey-gathering season, strong, healthy hives have a population of approximately 50,000 honeybees It would take approximately 1 ounce of honey to fuel a honeybees flight around the world Honey is the primary food source for the bee. Honeybees stay busy collecting nectar to make sufficient winter food stores for their colony. Nectar is converted to honey by honeybees and stored in the wax honeycomb

HONEY AND YOUR HEALTH: AMAZING FACTS Honey contains vitamins and antioxidants, but is fat, cholesterol and sodium-free One antioxidant, called pinocembrin, is found only in honey Honey is the only food that includes all the substances necessary to sustain life, including water Honey has the ability to attract and absorb moisture, which makes it remarkably soothing for minor burns and helps prevent scarring Honey speeds the healing of open wounds and also combats infection 61

In World War I, honey was mixed with cod liver oil to dress battlefield wounds Modern science now acknowledges honeys strength as an anti-microbial agent, meaning it deters the growth of certain types of bacteria, yeast and mold Honey and beeswax form the basics of many skin creams, lip balms and hand lotions According to University of Virginia Psychology professor Dr. Paul Gold, People remember things much better after theyve consumed glucose, a form of sugar found in honey. Honey is natures energy booster, providing a concentrated energy source which helps prevent fatigue and can boost athletic performance Recent studies have proven that athletes who consumed honey before and after competition recovered more quickly than those who did not Honey supples 2 stages of energy: glucose is quicklyabsorbed and gives and immediate energy boost, while fructose is more slowly-absorbed and provides sustained energy

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CHAPTER 7 Figs
I swear by the fig and the olive. (95.1) The reference to the fig in the first verse of Surat at-Tin is a most wise one in terms of the benefits imparted by this fruit.

The Benefits of the Fig for Human Beings

Figs are higher in fiber than any other fruit or vegetable. One single dried fig provides two grams of fiber, 20% of the daily recommended value. Research over the last 15 years or so has revealed that the fiber in plant foods is very important for a regularly functioning digestive system. Its well-known that fiber assists the digestive system and also helps reduce the risk of some forms of cancer. Nutritionists prescribe figs, which are rich in fiber, as an ideal way to increase one's fiber intake. Fibrous foods are divided into two types: soluble and insoluble. Foods rich in insoluble fiber facilitate the passage of substances to be expelled from the body through the intestine by adding water to them. They thus accelerate the digestive system and ensure its regular functioning. It has also been established that foods containing insoluble fiber protect against colon cancer. Foods rich in soluble fiber, on the other hand, have been shown to reduce cholesterol levels in the blood by more than 20%. And both types of fiber are greatly effective in reducing the risk of heart attack. Excessive cholesterol in the blood collects in the arteries, hardening and narrowing them. Depending on which organ's blood vessels the cholesterol accumulates in, disorders connected to that organ arise. For example, if cholesterol builds up in the arteries which feed the heart, problems such as heart attacks can result. Accumulations of cholesterol in the kidney veins can lead to kidney deficiency and high blood pressure. Soluble fiber intake is an important tool for regulating blood sugar because it empties the stomach. Sudden changes in blood sugar can lead to life-threatening disorders. In societies with fiber-rich diets there are far fewer instances of illness, including cancer and heart disease. Another major health advantage is found when soluble and insoluble fibers are present at one and the same time. When both forms are present together, they are much more effective in preventing cancer than either on their own. 63

Figs have the antioxidants which protect against a number of diseases. Antioxidants neutralize harmful substances (free radicals), arising as a result of chemical reactions in the body or taken in from the outside, and thus prevent the destruction of cells. In one study, performed by the University of Scranton, it was determined that dried figs have a much higher level of the phenol makeup, which is rich in antioxidants, than other fruits. Phenol is used as an antiseptic to kill micro-organisms. The level of phenol in figs is much higher than in other fruit. The fig is one of the oldest fruits known to man and has been described as "nature's most nearly perfect fruit" by the California Fig Advisory Board. Figs were rediscovered fairly recently, by food producers, as a highly-valuable commodity. The nutritional value of this fruit and its health benefits have led to its newly reclaimed status of importance. The fig can constitute part of any special diet. Since figs do not naturally contain fat, sodium or cholesterol, but have high levels of fiber, they are an ideal food for anyone trying to lose weight. Additionally, figs have higher mineral content than any other known fruit. Forty grams of figs contain 244 mg of potassium (7% of the daily value), 53 mg of calcium (6% of the daily value), and 1.2 mg of iron (6% of the daily value). Figs calcium content is particularly impressive; a crate of dried figs provides the same level of calcium as a crate of milk. Figs are also thought of as medicinal, giving strength and energy to long-term patients as they seek to recover. They eliminate many physical and mental difficulties and give the body strength and energy. Figs are also recommended in treating asthma, coughs and chills. The most important nutritional component of figs is sugar, which comprises 51-74% of all fruits. The sugar level in figs is one of the highest. The benefits mentioned here are further indication of Allahs compassion for human beings. Our Lord provides the substances we require in this fruit, which is so pleasant to eat, already perfectly packaged, and available at ideal levels for human health. Allahs praise of this special blessing in the Qur'an indicates the importance of the fig for human beings. When it comes to human health, the nutritional value of the fig has been established with the advance of medicine and technology.

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I came across these sacred Quran foods during my research of various health remedies and effective practices for a healthier lifestyle. Im fascinated by the fact that all these foods are not only mentioned in the Quran, but also the Bible and Torah. One cant help but think of this as proof we should maintain a diet including these foods to achieve a simpler, healthier way of life.

The Fig: A Fruit of Perfection

The fig, on average, stands 30 feet tall and produces fruits twice a year. Fruit appears only on trees where the insect fig wasp is present. The root of gigantic Sidrah would be on the 6th sky, while its branches spread over the 7th sky. One might think of it as a tree separating this world from the other world. The Sidr as the utmost boundary of human knowledge. Allah emphasizes this trees beauty, strength and grandeur. It survived the the destruction by the devastating floods of Eram at Maarib with 2 other trees: the Tamarisk and the Mustard Tree. The Cedar of Lebanon (Cedrus libani or in Arabic Arz al-Rab or Shajaratul-Allah) is the most beautiful and imposing tree of Arabia, and probably the grandest among the entire plant kingdom. It can reach the height of 150 feet, with a trunk of 8 feet in diameter, and often with a 40 foot girth. It has a thick growth of dark green foliage with widespread branches. The trees terraced foliage gives it the dignity and grandeur of a big pyramid when seen from a distance. The wood is quality timber. It is shiny, light, durable and pleasant smelling. It is said that the palace of Suleiman (pbuh) was built with the cedar, as were many temples before Christianity. During the period of Pharaons, the forests of Lebanon were cut down and the wood was used for palaces and temples that stood for many hundreds of years. Unfortunately, the trees went scarce because of deforestation. Islamic policy later helped preserve the forests of Lebanon. According to a hadith, the Sidr al-Muntaha was a huge tree with leaves (branches) that looked like the ears of an elephant and fruits (cones) that resembled the water pots of Hajr.

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The fruit prompts healthy appetite; it also helps with fever and affections of spleen. People recovering from long illnesses should take fig, as it is highly nutritious and coontains 60% sugar. Fig removes the gravel in the kidneys or the bladder and facilitates the removal of liver and spleen obstructions in sub-acute gases. Fig, one of mankind's oldest fruits, is only now receiving the attention it deserves in homes across the United States. Although considered a fruit, the fig is actually a flower inverted into itself. Figs are the only fruit to ripen on the tree. Originally native from Turkey to northern India, the fig fruit spread to many of the Mediterranean countries. Today, the primary producers of dried fig are the United States, Turkey, Greece and Spain. This highly nutritious fruit arrived in the United States when Spanish missionaries settled in Southern California around 1759. These pioneers soon planted fig trees across the state. The deciduous tree has large, rough, textured leaves. Figs are actually neither fruit nor flower; but hollow, fleshy receptacles. They range dramatically in color and texture. Fresh figs contain up to 80% water and high levels of natural sugar (dextrose). They are rich in calcium, iron, magnesium, phosphorus and potassium, as well as vitamins B and C. Figs are also high in fiber and boast the highest mineral content of all common fruits. Figs are fat-, sodiumand cholesterol-free. Figs are demulcent and nutritive, and their demulcent decoctions are used to treat nose and throat catarrhal infections. Due to a high water content, figs act as a cleanser, treat acne, absorb oil, and promote general well-being. Their soft, pulpy interior is an effective emollient poultice for gumboils, dental abscesses and tumors. The milky juice of freshly-broken fig stalks can help remove warts. Fresh figs are beneficial for lowering cholesterol, blood pressure and treating heart-related diseases. The high fiber content helps weight and stress management. Figs are also good for eye sight. Eating three or more servings per day lowers the risk of age-related macular degeneration (ARMD), the primary cause of vision loss in the elderly. Figs are a good source of calcium and promote bone density. They are an ideal choice for growing children and individuals suffering from osteoporosis. Potassium in figs counteracts urinary calcium loss caused by high-salt diets, thus preventing rapid bone loss.

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Figs are also believed to have laxative effects and can aid individuals suffering from chronic constipation. Figs may be used to treat hemorrhoids as well. There are hundreds of fig varieties but the following are most commonly found in today's markets: The Calimyrna Fig is known for its nut-like flavor and golden skin. This type is commonly eaten as is. The Mission Fig was named for the mission fathers who planted the fruit along the California coast. This fig is a deep purple and darkens to a rich black when dried. The Kadota Fig is the American version of the original Italian Dattato fig, thick-skinned with a creamy amber color when ripe. Practically seedless, this fig is often canned and dried. The Brown Turkey Fig has copper-colored skin, often with hints of purple, and white flesh that shades to pink in the center. This variety is exclusive to fresh fig markets. Fresh figs are available from July through September. Dried figs are never out of season and are available year-round. Dried figs are also an excellent replacement for fat in baked goods.

Figs: The Power

A good source of potassium and fiber, figs also contain vitamin B6, which produces mood-boosting serotonin, lowers cholesterol and prevents water retention. One fig has 37 to 48 calories, 0 grams of fat, and 2 grams of fiber. The fig tree is medium-sized, with leaves which are rough on the upper surface and soft underneath. The fruit arises from the corners of the leaves and turns red in color when ripe. To treat urinary stones and dysuria, boil figs in water for a decoction. Take an ounce or two of this decoction twice a day to correct urinary disorders and melt small stones. To build resistance, take a dry fig fruit or two for your daily requirement of natural vitamins. Due to the iron-rich content of fig, it is ideal to include in one's diet to prevent anemia. Fig fruit is highly basic in nature, and a teaspoon consumed before meals counters hyperacidity.

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Fig promotes bone density and is believed to be effective in treatming high blood-pressure, diabetes, heart-disease and constipation. Figs contain a nutrient called tryptophan, which promotes good sleep and helps the brain use glucose properly. Its high sugarcontent stimulates the brain and helps one think faster and more quickly recall information. The tryptophan contained in figs encourages good circulation and allows blood to flow more easily throughout the body. Figs contain iron, which enriches and helps blood production. They are therefore ideal for women, girls and any individuals suffering from anemia (iron deficiency). Their high fiber content helps individuals eat less, aids digestion and improves stomach and bowel conditions. Figs contain an active agent, benzaldehyde, which is an effective cancer treatment. Fig leaves have anti-diabetic properties and can even reduce the amount of insulin needed by diabetics. The fig is often referred to in the Bible, and its leaves were used to cover the modesty of the first man and woman. The ancient king Mithrydates proclaimed figs a health tonic in 1551 B.C. Ancient sports warriors, called gladiators, consumed a diet of figs in order to enhance their strength and stamina. Spartan athletes in ancient Greece also ate figs to improve their performance. This fruit is recommended for ailments ranging from throat and lung problems, to tumors, to skin problems including freckles and warts, to small pox and leprosy, to hemorrhoids, kidney stones, toothaches and other afflictions. The Aztecs made paper, called "amatl," from the inner white bark of the fig tree. Their important codices were recorded on this paper and each year, subject states were required to deliver thousands of pounds of "amatl" paper to the Aztec capital of Tenochtitln. Because the paper was used in religious ceremonies, it was banned by the Catholic Church during the colonial era, but remnants of the old religious traditions survived in parts of rural Mexico, where fig bark paper, cut into shapes of crops, is planted along with the seeds, as offerings to ensure good harvest. Artisans in the state of Guerrero, Mexico, use brown "amatl" paper as a canvas for colorful paintings of flowers, animals and country life scenes, which have become popular tourist souvenirs.

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The fig fruit, leaves and bark can be used to remedy cancer. A syrup made from fig cures for mild constipation and is much better for the body than commercial laxatives. The fruits emollient pulp helps relieve pain and inflammation and has been used to treat tumors, swelling and gum abscesses. The fruit is often roasted before application. Fig is also used as a disinfectant. When applied directly to a wound, a poultice of dried figs can considerably reduce the foul stench given off by chronic flesh ulcers. As a mild expectorant, the fruit is helpful in treating dry, irritable coughs and bronchitis. The milky latex of the leaves and stems is reputed to be an analgesic, as well as being effective against warts, insect bites, and stings. The fig is used as a tonic, diuretic, and a treatment for gonorrhea, as well as in treatment of toothaches and tooth decay. The juice and powdered bark of a related Central American species of fig is applied to wounds and bruises. Medicinally, the sap is applied to scorpion stings, boils, and other skin afflictions, such as ringworm. It can be used as an emergency bandage to protect wounds. The dried leaves are sometimes smoked to treat asthma, while the fruit is a standard remedy for constipation. Arabian medicine uses fig, believing it to be a diuretic, laxative, and emollient, to treat conjunctivitis, leprosy, and hemorrhoids. Arabian physicians consider figs to be body strengthening, stamina building and vigor enhancing. It can also provide relief to aching joints.

Figs- Fruit of paradise!

If I had to mention a fruit that descended from paradise, I would say this is it, because paradisiacal fruits do not have pits." Quotes like this and references to the fig leafs use in covering Adam and Eve inspire the mythical quality of the fruit. This delicate, plush looking fruit, with pink and purple hues when ripe, a luscious pink interior heart, and a distinctive taste, truly has a quintessence of its own. Figs grow plentifully in colder, wetter climates. Fig is a popular fruit in regions such as England, Canada, and the Pacific Northwest in the United States. The taste of a perfectly ripe fig is heavenly. There are several different ways to eat figs: you can cut them and eat them directly; peel the skin and eat it; or scoop it with a spoon.

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Another great way to enjoy figs is by cutting them and drizzling them with honey. When figs are not in season, one can eat dry figs, which are very nutritious and tasty too. A great way to enjoy dry figs is after soaking them overnight in a cup of honey. Not only will you eat a well-soaked, delicious, fleshy fruit, but youll also be treated to an amazingly tasty drink. Its a very misunderstood fruit, but there is much more to the fig than meets the eye. Figs are not merely the ugly fruit that fills a soft, mass-produced cookie. They are part of a large family of tropical, subtropical, deciduous, and evergreen vines and trees belonging to the mulberry family, specifically the Moraceae family. The most well-known fig is the Ficus carica. This is the type that produces the edible fig fruit that we all know and love. Dried figs have their own unique benefits. They have high fiber, vitamin, and mineral contents. The figs valuable properties do not stop there. They are high in alkaline and contain powerful healing agents. Figs soothe mucous membranes, particularly in the respiratory system. The stem of fresh fig fruit is antifungal, and can be used to treat warts. The alkalizing properties of the fig make it an anticancer. Figs also contains ficin, which aids in digestion. The fig fruit contains a fairly potent bactericide, which causes it to reduce body heat and help ease inflammation. Eating dried figs can ease constipation. Fig juice can be enjoyed daily as a cancer preventive. Digestive troubles can be eased by eating fresh figs following light meals or just prior to heavy meals. Roasted figs can be used as a poultice on boils and hemorrhoids in order to draw out infection and encourage healing. The fig grows best and produces the best quality fruit in Mediterranean and dryer warm-temperate climates. Rains during fruit development and ripening can cause the fruits to split. With extra care, figs also grow in wetter, cooler areas, but disease limits utility in tropical climates. Fully dormant trees are hardy to 12 15 F. Plants in active growth can be damaged at 30 F. Fig plants killed to the ground often re-sprout from the roots. Only the hardiest cultivars should be attempted in areas such as the Sierra Nevada and high desert. However, all cultivars are suitable throughout most of California. Chilling requirements for the fig are less than 300 hours. In containers, figs are eye-catching specimens

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indoors or out. It is best to choose a slow-growing cultivar. Fig trees often grow as a multiple-branched shrub, especially where subjected to frequent frost damage. They may be espaliered, but only where roots may be restricted, as in containers. The tiny flowers of the fig are out of sight, clustered inside the green "fruits," technically a synconium. Pollinating insects gain access to the flowers through an opening at the apex of the synconium. In the case of the common fig, the flowers are all female and need no pollination. There are 3 other types, the caprifig, which has male and female flowers requiring visits by a tiny wasp, Blastophaga grossorum; the Smyrna fig, needing crosspollination by caprifigs in order to develop normally; and the San Pedro fig, which is intermediate, its first crop independent like the common fig, its second crop dependent on pollination. The common fig bears a first crop, called the breba crop, in the spring on last season's growth. The second crop is borne in the fall, on the new growth, and is known as the main crop. In cold climates, the breba crop is often destroyed by spring frosts. The matured "fruit" has a tough peel of pure green, suffused with brown or purple, often cracking upon ripeness and exposing the pulp beneath. The interior is a white inner rind containing a seed mass bound with jelly-like flesh. The edible seeds are numerous and generally hollow, unless pollinated. Pollinated seeds provide the characteristic nutty taste of dried figs. Figs require full sun all day to ripen palatable fruits. Trees become enormous, and will shade out anything growing beneath. Repeated pruning to control size causes loss of crop. The succulent trunk and branches are unusually sensitive to heat and sun damage, and should be whitewashed if particularly exposed. Roots are greedy, traveling far beyond the tree canopy. Figs are not a fruit tree for small areas. The fine roots that invade garden beds, however, may be cut without loss to the tree. In areas with short (less than 120 days between frosts), cool summers, espalier trees against a south-facing, light-colored wall to take advantage of reflected heat. In coastal climates, grow in the warmest location, against a sunny wall or in a heat trap. For container-grown plants, replace most of the soil in the tub every three years and keep the tub sides shaded to prevent overheating in sunlight. Young fig tees should be watered regularly until fully established. In dry western climates, water mature trees deeply at least every

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one or two weeks. Desert gardeners may have to water more frequently. Mulch the soil around the trees to conserve moisture. If a tree does not get enough water, its leaves will turn yellow and drop. Drought-stressed trees will not produce fruit and are more susceptible to nematode damage. Recently-planted trees are particularly susceptible to water deficits, and often runt out and die. Fig trees are productive with or without heavy pruning; it is essential only during initial years. Trees should be trained according to use of fruit, such as a low crown for fresh-market figs. Since the crop is borne on terminals of previous year's wood, once the tree form is established, avoid heavy winter pruning, which causes loss of the following year's crop. It is better to prune immediately after the main crop is harvested. Or, with late-ripening cultivars, summer prune half the branches and prune the remainder the following summer. If radical pruning is done, whitewash the entire tree. Regular fertilization of figs is usually necessary only for potted trees or those grown on sands. Excess nitrogen encourages rank growth at the expense of fruit production, and the fruit that is produced often ripens improperly, if at all. As a general rule, fertilize fig trees if the branches grew less than a foot the previous year. Apply a total of 1/2 - 1 pound of actual nitrogen, divided into three or four applications, beginning in late winter or early spring and ending in July. In borderline climates, figs may be grown outdoors if given frost protection. Brown Turkey, Brunswick and Blue Celeste cultivars are some of the best choices. Plant against a wall or structure which providing some heat by radiation. Alternatively, grow as a bush, pruning the trunk to near ground level at the end of the second year. Allow several stems to replace the trunk, and grow as you would a lilac. For further protection, erect a frame over the plant, covering and surrounding it with heavy carpet in winter. Keep the roots as dry as possible during winter. In northern climates, the fig is best grown as a tub or potted plant which can be brought into a warm location in winter and taken out again in spring. Dormant buds are more susceptible to freezing than wood. Freezing may also create a trunk without live buds. Re-growth is possible only from roots. Fig plants are usually propagated by cuttings. Summer cuttings may also be made, but they do best if defoliated and winterized in refrigeration for 2-3 weeks before potting. Leafy shoots require a

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mist bed. Particularly rare cultivars may be propagated on rootstocks, or older trees, top worked by whip, cleft or crown grafting, or chip or patch budding. Rooted cuttings should be planted in 22 to 30 feet squares, depending upon the capacity of the soil and the ultimate size of the tree. Keep roots moist until planted. Never transplant or disturb a young tree during its new growth in spring, as this is likely to kill it. Fig tree roots are a favorite food of gophers, who can easily kill a large plant. One passive method of control is to plant the tree in a large aviary wire basket. Nematodes, particularly in sandy soils, also attack roots, forming galls and stunting the trees. Deer are not particularly attracted to figs, but birds can cause a lot of damage to the fruit. Mosaic virus, formerly considered benign, probably causes crop reduction. Symptoms resemble potassium deficiency--leaves are marbled with yellow spots, and veins are light colored. Symptoms are often not apparent until the tree is older or has become heat or water-stressed. Do not purchase infected trees and isolate any which show symptoms. Botrytis causes a blast of branch terminals, which dry out and turn charcoal-like. The attack usually starts from half-grown fruits damaged by the first frost of winter, then enters the main stem as an expanding, reddish necrotic zone. The infection is generally self-controlling and stops in the spring. It can be prevented by removing mummies and frost damaged fruits as soon as they are observed. Fig canker is a bacterium which enters the trunk at damaged zones, causing necrosis and girdling and loss of branches. It usually starts at sunburned areas, so it is important to keep exposed branches whitewashed. Rhyzopus smut attacks ripened fruits on the tree, causing charcoal black coating inside the fruit, and is worst on cultivars with large, open eyes. Most ripe fruit losses are from Endosepsis (Fusarium) and Aspergillus rot, which is introduced by insects, even pollinating wasps. The fruit appears to burst, or a ropy, mucus-like exudate drains from the eye, rendering the fruit are inedible. The best control is to destroy all crop for one year, apply diazinon granules beneath trees to eliminate insect vectors, and destroy adjacent wild trees.

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Penicillium fungus can attack dried fruit in storage, but can be controlled by keeping fruit completely dry or sulfuring before storage. Figs must be allowed to ripen fully on the tree before they are picked. They will not ripen if picked when immature. A ripe fruit will be slightly soft and starting to bend at the neck. Harvest the fruit gently to avoid bruising. Fresh figs do not keep well and can only be stored in the refrigerator for 2 to 3 days. Some fig varieties are delicious when dried. They take 4 to 5 days to dry in the sun, or 10 to12 hours in a dehydrator. Dried figs can be stored for 6 to 8 months. Because of losses in transport and short shelf life, figs are a highvalue fruit of limited demand. The best outlet is direct sale at roadside or farmers markets, but do not permit handling of the fruit. Figs for shipping are collected daily just before they reach the fully ripe stage, but yield to a soft pressure, usually indicated by small cracks in the skin. They should be immediately refrigerated. For commerce, choose a cultivar that parts readily from the branch and does not tear the neck. Figs taste best consumed "warm" from the tree. They are dried often because they can't be stored. There are over 600 varieties of fig, including many cultivars which are used decoratively, like the rubber plant. Each fig cultivar has different shaped leafs. Choose figs, along with other Quran foods, instead of potentially harmful foods and choose a great path to lifelong health.

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CHAPTER 8 Milk
There is instruction for you in cattle. From the contents of their bellies, from between the dung and blood, We give you pure milk to drink, easy for drinkers to swallow. (16.66) "Who provides for you from the heavens and earth?" Say: "Allah. It is certain that one or the other of us, either we or you, is following guidance or else clearly astray." (34.24) The basic materials which allow the nourishment of the body result from chemical changes in the digestive system. These digested substances then pass through the wall of the intestine, into the blood stream. Through the circulation of the blood, the nutrients are able to reach the relevant organs. Like other bodily tissues, the milk glands are nourished by nutrients delivered by the blood. Blood, therefore, plays a most important role in collection of nutrients from food. Milk, secreted by milk glands after all these stages, has nutritional value which is particularly high. Human beings are unable to directly consume either the halfdigested food in animals stomachs or animals blood. Direct consumption of these or any of their compounds can lead to severe illness and even death. Thanks to the exceedingly complex biological systems, Allah provides clean and healthy food for human beings from these fluids. This essential nourishment forms as a result of digested food being carried by the blood. High-nutrition milk is produced from blood, which cannot be consumed directly, provides healthy semi-digested food. The formation of milk is by itself an enormously miraculous process, and it is another miracle altogether that such detailed information about its formation should be contained in the Qur'an. The information about the biological formation of milk presented in Surat an-Nahl 66 is in perfect accordance with the facts established by modern science. And yet it is quite clear that such information, requiring detailed knowledge of mammals' digestive systems, could not have been known at the time when the Qur'an was revealed.

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In the United States, cow's milk is so ubiquitous that it doesn't even need much explanation. Whether poured on breakfast cereal or enjoyed in a chilled glass, it has become a staple in the American diet, enjoyed year-round. Milk is available in a variety of forms, differentiated by their fat content. The 2% designation refers to the percent of fat by weight milk contains. Two percent milk, often referred to as reduced-fat milk, contains less fat than whole milk, at 3.5% fat. As a general rule, we favor low-fat dairy products rather than those made from whole milk, although there are some individuals for whom whole milk dairy products are most appropriate. According to our Food Rating System, each of the nutrients in milk is a good, very good, or excellent source. Additional information about the nutritional values of milk, both whole or lower-fat, can be found in the Food Rating System Chart. This chart also features a link to the In-Depth Nutritional Profile for Milk. Milk, the basis for all other dairy products, promotes strong bones as a very good source of vitamin D, calcium and vitamin K, three nutrients essential to bone health. In addition, cow's milk is a very good source of iodine, a mineral essential for thyroid function, and a very good source of riboflavin and vitamin B12, two B vitamins essential to cardiovascular health and energy production. Milk is also a good source of vitamin A, a critical nutrient for immune function, and potassium, important for cardiovacular health. Milk produced by grass fed cows also contains a beneficial fatty acid, known as conjugated linoleic acid (CLA). Researchers conducting animal studies with CLA found that this fatty acid inhibits several types of cancer in mice. In-vitro (test tube) studies indicate this compound kills human skin cancer, colorectal cancer and breast-cancer cells. Other CLA research suggests this beneficial fat may also help lower cholesterol and prevent atherosclerosis.

Calcium: Much More than Strong Bones

Milk may be best known as a very good source of calcium. Calcium is widely recognized for its role in maintaining the strength and density of bones. In a process called bone mineralization, calcium and phosphorus join to form calcium phosphate. Calcium phosphate is a major component of the mineral complex (hydroxyapatite) which gives structure and strength to bones. A cup of cow's milk

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supplies 29.7% of the daily value of calcium, along with 23.2% of the daily value of phosphorus. However, building strong bones isnt all that calcium does for us far from it. In recent studies, this important mineral has also been shown to: Protect colon cells from cancer-causing chemicals Prevent bone loss occurring as a result of menopause or certain conditions such as rheumatoid arthritis Prevent migraine headaches Reduce PMS symptoms during the luteal phase (the second half) of the menstrual cycle Help overweight adults lose weight, especially around the midsection

Additionally, calcium has been found to prevent childhood obesity. A prospective study published in the Journal of the American Dietetic Association gives parents yet another reason to regularly include low-fat dairy products in their childrens diets: consumption of calcium-rich foods was found to be negatively correlated with body fat. According to the New England Journal of Medicine, childhood obesity has reached epidemic proportions in the U.S., with the number of overweight children more than doubling in the last three decades. The problem stretches beyond the States; the International Obesity Task Force recently reported that in the UK, childhood obesity is already three times higher than it was just over 10 years ago. In a prospective longitudinal study, researchers at the University of Tennessee assessed the height, weight and dietary intake of 52 children (27 girls and 25 boys), following them for 8 years, from 2 months of age. Dietary calcium and polyunsaturated fat intake were negatively related to body fat percentage, while total dietary fat or saturated fat intake and amount of sedentary activity (hours/day) were positively correlated. Earlier studies have also reported negative association between calcium intake and body fat accumulation during childhood, and between calcium intake and total body weight at midlife. Each 300mg increment in regular calcium intake was consistently associated with approximately 1kg less body fat in children, and 2.5-3.0kg lower body weight in adults.

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Together, this data suggests that increasing calcium intake by the equivalent of two dairy servings per day could substantially reduce the risk of obesity, by perhaps as much as 70%. Dr. Jean Skinner, lead author of the current study, advises that children should be encouraged to regularly eat calcium-rich foods, such as low fat milk and yogurt, and increase physical activity. In addition, Dr. Skinner recommends restriction of carbonated soft drinks and other nutrient-poor beverages, since children's intake of carbonated and other sweetened drinks has been found to be negatively related to calcium intake.

Trim Your Waistline

Trying to lose weight, especially around the stubborn midsection? A study published in Obesity Research (April 2004) suggests that eating more calcium-rich foods, especially low fat dairy foods like cow's milk, yogurt and kefir, may really help. In this study, 41 obese subjects, 32 of whom completed the study, were divided into three groups and put on diets designed to shed one pound per week for 24 weeks. All diets contained the same number of calories, and provided all subjects with a 500 calorie daily deficit. The first group received a low calcium (430mg/day) diet. The second group got the same diet, but with enough supplemental calcium to bring their daily intake up to 1,200mg. And the third group followed a diet containing enough dairy foods to provide about 1,100mg calcium each day. At the conclusion of the study, the low calcium group had lost almost 15 pounds; the high calcium group, 19 pounds; and the high dairy foods group, 24 pounds. Additionally, midsection fat loss represented an average of 19% total fat loss in those on the low calcium diet; 50% fat loss in those on the high calcium diet; and 66% fat loss in those getting their calcium from dairy foods.

Boost Fat Burning After Meals with Calcium-Rich Dairy Foods

A study published in the American Journal of Clinical Nutrition (December 2005) not only showed a calcium-rich diet to be associated with fat loss, but may also help explain why. In this study, normal-weight women, ranging in age from 18 to 30, were randomly assigned to a low (less than 800mg/day) or high (1,000 to 1,400mg/day) calcium diet for one year, and the rate at 78

which their bodies burned fat after meals was assessed at the beginning and end of the study. After one year, fat oxidation (burning) was 20 times higher in women on the high calcium diet compared to those in the low calcium control group (0.10 vs. 0.06gs/minute). Parathyroid hormone level in the blood was also measured, and found to correlate with the rate of fat oxidation. The primary function of parathyroid hormone is to maintain normal levels of calcium in the body. When calcium levels drop too low, parathyroid hormone is secreted to instruct bone cells to release calcium into the bloodstream. Higher levels of parathyroid hormone in the blood were associated with lower rates of fat oxidation and lower dietary calcium intake, while lower levels of parathyroid hormone in the blood were observed in the women on the high calcium diet, who were burning fat more rapidly after meals. So, it appears that a high-calcium diet increases fat oxidation, at least in part, by lessening the need for parathyroid hormone secretion and keeping blood levels of the hormone low.

Dairy Foods Protect Against Metabolic Syndrome

Including milk and other dairy products in your healthy way of eating may reduce your risk of metabolic syndrome by up to 62%, according to a 20-year Caerphilly prospective study of 2,375 Welsh men, ranging in age from 45 to 59. Researchers have proposed that conjugated linolenic acid (a healthy fat most prevalent in dairy foods from grass fed cows) may improve insulin action and reduce blood glucose levels. (J Epidemiol Community Health. 2007 Aug; 61(8):695-8.) Practical tip: Enjoy a pint of milk and/or a serving of yogurt, cottage cheese or cheese daily. Men in the Caerphilly study who drank a pint of milk daily reduced their risk of metabolic syndrome by 62%. Regular consumption of other dairy products, such as yogurt and cheese, reduced metabolic syndrome risk by 56%.

Dairy Foods Calcium Protects Against Breast Cancer

When French researchers analyzed the dietary intake of 3,627 women using five 24-hour records, completed over the course of 18 months, those with the highest average dairy intake had a 45% lower occurrence of breast cancer than women with the lowest

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average intake. When only pre-menopausal women were considered, benefits were even greater those with the highest average dairy intake had a 65% reduction in breast cancer risk. Analysis indicates the calcium provided by dairy foods is to thank. Increasing calcium intake caused a 50% reduction in breast cancer risk for the whole population, and a 74% reduction for premenopausal women. (Ann Nutr Metab. 2007;51(2):139-45. Epub 2007 May 29). Practical tip: If you are allergic to dairy foods made from cow's milk, you may be able to tolerate those made from goat's or sheep's milk. You can also increase your calcium intake with sesame seeds, spinach, or blackstrap molasses; as well as collard, turnip or mustard greens. The calcium supplied by cow's milk also plays a role in many other vital physiological activities, including blood clotting, nerve conduction, muscle contraction, regulation of enzyme activity, cell membrane function and blood pressure regulation. Because these activities are essential to life, the body utilizes complex regulatory systems to tightly control the amount of calcium in the blood, so that sufficient calcium is always available. As a result, when dietary intake of calcium is too low to maintain adequate blood levels of calcium, stores are drawn from the bones to maintain normal blood concentrations. This is where vitamin D, with which cow's milk is fortified, comes in.

Vitamin D Ensures Calcium's Availability

Although typically categorized as a fat-soluble vitamin, vitamin D actually functions more like a hormone than a vitamin. Calcitriol, the most metabolically-active form of vitamin D, works with parathyroid hormone (PTH) to maintain proper levels of calcium in the blood. In addition, calcitriol participates in the regulation of cell proliferation, differentiation, and growth, which suggests that vitamin D may play a role in the prevention and treatment of various cancers. A cup of cow's milk supplies 24.4% of the daily value of this important vitamin.

More Help for Bone Health

The vitamin K provided by cow's milk is also important for maintaining strong bones. Vitamin K1 activates osteocalcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone. Without enough vitamin K1,

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osteocalcin levels are inadequate, and bone mineralization is impaired. A cup of cow's milk provides 12.2% of the daily value of vitamin K. Beyond calcium and vitamin K that makes milk such a bonefriendly food, we can also benefit from the lactoferrin found in cows milk and fermented milk products, such as yogurt. Lactoferrin is an iron-binding protein which boosts the growth and activity of osteoblasts, the cells that actually build bone. In addition to increasing osteoblast, lactoferrin also reduces the rate at which these cells die by up to 50 to 70%, and decrease the formation of osteoclasts (cells which cause bone to break down), thus helping prevent or reverse osteoporosis. Lactoferrin also increases the proliferation of chrondocytes, the cells that build cartilage. For building bone, enjoying both milk and yogurt seems a good idea, since lactoferrin's effects have been found to be dosedependent, stimulating an up to 5-fold increase in osteoblasts at higher doses.

Dairy Foods: Better than Calcium Supplements For Growing Girls' Bones
For young girls going through the rapid growth spurts of puberty, calcium from dairy products, such as cow's milk, may be better for building bone than taking a calcium supplement, suggests a study published in the American Journal of Clinical Nutrition (November 2005). Finnish researchers enrolled 195 healthy girls, 10 to 12 years of age, and divided them into 4 groups. One group was given supplemental calcium (1,000mg) + vitamin D3 (200IU) daily. The second group received only supplemental calcium (1,000mg/day). The third group ate cheese, supplying 1,000mg of calcium daily, and the fourth group was given a placebo supplement. At the beginning and end of the study, DEXA (dual-energy X-ray absorptiometry) scans were run to check bone indexes of the hip, spine, and whole body, and the radius and tibia were checked by peripheral quantitative computed tomography. At the conclusion of the study, girls getting their calcium from cheese had higher whole-body bone mineral density and cortical thickness of the tibia than girls given supplemental calcium + vitamin D, supplemental calcium alone, or placebo. While researchers noted that differences in the rate at which different 81

children naturally grow might account for some of the differences in bone mineral density, they concluded: "Increasing calcium intake by consuming cheese appears to be more beneficial for cortical bone mass accrual than the consumption of tablets containing a similar amount of calcium."

A Good Source of Protein

Cow's milk is a good source of low-cost, high-quality protein, providing 8.1gs of protein (16.3% of the daily value) in just one cup. The structure of humans and animals is built on protein. We rely on animal and vegetable protein for our supply of amino acids, and our bodies rearrange nitrogen to create the pattern of amino acids required.

Dairy Products Protect against Gout

Gout, a common type of arthritis whose onset typically involves the big toe, has been linked to eating foods high in purines (organ meats, meats, shellfish, herring, sardines, mackerel, anchovies and Brewer's yeast). A study published in the New England Journal of Medicine (March 2004) confirms that eating meat or fish increases the chances of developing gout, but adds a new point of protective data: eating more dairy actually decreases risk of gout. Purines, one of the nucleic acid building blocks of DNA and RNA, contribute to gout since they are metabolized to form uric acid. If produced in excess, uric acid can deposit in joints and cause pain, redness and swelling. In addition to eating lots of meats and fish high in purines, consuming too much alcohol, saturated fat, refined carbohydrates or simple sugars can also increase the risk of gout. Alcohol increases the rate of uric acid production and also impairs kidney function, thus slowing the excretion of uric acid. Consumption of refined carbohydrates, simple sugars and saturated fats all of which promote obesity also result in increased uric acid production and decreased excretion. Not surprisingly, in this study, in addition to men eating the most meat and purine-rich fish, both obese men and those drinking alcohol also had more instances of gout. The study, an analysis drawn from data collected during the prospective Health Professionals Followup Study on 47,000 adult

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men, revealed that among those who ate the most red meat, fish or seafood of any type, risk of gout increased by as much as 50%. In contrast, risk of gout decreased with higher intake of dairy products. Men consuming the most dairy products cut their risk of gout by almost 50%! Although some vegetables, such as beans, peas, lentils, asparagus, cauliflower, spinach and mushrooms, are also high in purines, no association was found in this study between eating purine-rich plant foods and increased risk of gout.

B Vitamins and Other Nutrients: Energy and Cardiovascular Protection

Cow's milk is a very good source of riboflavin and vitamin B12. Both B vitamins are important for energy production. Vitamin B12 plays a pivotal role as a methyl donor in the basic cellular process of methylation, through which methyl groups are transferred from one molecule to another, resulting in the formation of a wide variety of very important active molecules. When levels of B12 are inadequate, the availability of methyl groups also lessens. One result of the lack of methyl groups is that molecules that would normally be quickly changed into other types of molecules not only do not change, but accumulate. One such molecule, homocysteine, is so damaging to blood vessel walls that high levels are considered a significant risk factor for cardiovascular disease. In addition to its function as a methyl donor, vitamin B12 plays an essential role in the production of red blood cells and prevention of anemia. It is also needed for nerve cells to develop properly, and helps cells metabolize protein, carbohydrate, and fat. Riboflavin (vitamin B2) plays at least two important roles in the body's energy production. When active in energy production pathways, riboflavin takes the form of flavin adenine dinucleotide (FAD) or flavin mononucleotide (FMN). In these forms, riboflavin attaches to protein enzymes called flavoproteins, which allow oxygen-based energy production to occur. Flavoproteins are found throughout the body, particularly in locations where oxygen-based energy production is constantly needed, such as the heart and other muscles. Riboflavin's other role in energy production is protective. The oxygen-containing molecules the body uses to produce energy can be highly reactive and may inadvertently damage the mitochondria and even the cells themselves. In the mitochondria, such damage is largely prevented by a small, protein-like molecule called glutathione. Like many "antioxidant" molecules, glutathione must

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be constantly recycled, and it is vitamin B2 that allows this recycling to take place. Technically, vitamin B2 is a cofactor for the enzyme glutathione reductase, which reduces the oxidized form of glutathione back to its reduced version. Riboflavin been shown to help reduce the frequency of migraine headaches in people who suffer from them. One cup of cow's milk supplies 14.8% of your daily value of vitamin B12 and 23.5% of the daily value of riboflavin. The B vitamins found in cows milk arent the only elements for heart protection. Studies have shown that fermented dairy foods may be able to help lower blood levels of LDL-cholesterol, a change generally regarded as heart protective. The fats in dairy foods may also help raise blood levels of HDL-cholesterol, a change even more widely regarded as beneficial to our hearts and circulatory systems. Finally, research has also determined that certain milk proteins (and more specifically, certain bioactive protein parts, called bioactive peptides, found in milk's whey proteins) may be helpful in regulating our blood pressure. It will be interesting to monitor follow-up studies of all of these potentially heart protective benefits provided by dairy foods.

A Good Alternative Source of Omega 3 Fat: Alpha Linolenic Acid

The results of a new research project conducted at the University of Aberdeen, Scotland, confirm that organic milk is a good source of omega 3 fats. When compared to conventional milk, organic milk was found to contain up to 71% more omega 3, and to have a better ratio of anti-inflammatory omega 3: pro-inflammatory omega 6 fatty acids. Scientists believe the more natural diet of organically fed cows, which is rich in red clover, resulted in the animals' production of milk much richer in omega 3. According to Sally Bagenal, Chief Executive of the UK's leading organic dairy farming cooperative, OMSCo, "This research confirms the potential health benefits of switching to organic milk and cheese particularly for those groups who don't consume the recommended amount of oily fish." Drinking just 10 ounces a day of organic milk provides approximately 10% of the UK's DRI for the omega 3 fat, alpha linolenic acid. Organic cheese is an even better source. A

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matchbox-sized piece of organic cheese provides up to 88% of the RDI of this omega 3 fat.

Promote Healthy Thyroid Function

Cow's milk is a very good source of iodine, which, as a component of the thyroid hormones thyroxine (T4) and triiodothyronine (T3), is essential to human life. The thyroid gland adds iodine to the amino acid tyrosine to create these hormones. Without sufficient iodine, your body cannot synthesize them. Because these thyroid hormones regulate metabolism in every cell of the body and play a role in virtually all physiological functions, an iodine deficiency can have devastating impacts on your health and well-being. A common sign of thyroid deficiency is an enlarged thyroid gland, commonly called a goiter. Goiters are estimated to affect 200 million people worldwide, and in all but 4% of these cases, are caused by iodine deficiency. One cup of cow's milk provides 39% of the daily value of iodine.

Vitamin A
Vitamin A is of critical importance for the health of epithelial and mucosal tissues, the body's first lines of defense against invading organisms and toxins. The epithelium is a layer of cells forming the epidermis of the skin and the surface layer of mucous and serous membranes. All epithelial surfaces, including the skin, vaginal epithelium, and gastrointestinal tract, rely upon vitamin A. When vitamin A status is inadequate, keratin is secreted in epithelial tissues, transforming them from their normally pliable, moist condition into stiff dry tissue, unable to carry out its normal functions, and leading to breaches in epithelial integrity that significantly increase susceptibility to the development of allergy and infection. So, when vitamin A levels are low, we are much more susceptible to infections, such as recurrent ear infections or frequent colds. We may also wind up with an overactive immune system, leading to autoimmune diseases like rheumatoid arthritis. In fact, low vitamin A levels in third-world countries are blamed for a plethora of complications and deaths due to childhood diseases, including measles. When children in these areas are given adequate amounts of vitamin A, the number of deaths from these illnesses drops dramatically, just one demonstration of the importance of vitamin

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A in strong immune function. By drinking one cup of cow's milk, you will receive 10% of the daily value of vitamin A.

Protect Your Heart with Potassium

An important electrolyte involved in nerve transmission and the contraction of all muscles, including the heart, potassium is essential for maintaining normal blood pressure and heart function. A one cup serving of cow's milk provides 10.8% of the daily value of potassium.

Dietary Calcium Does Not Promote Kidney Stones

Doctors in the U.S. have sometimes recommended that people who have kidney stones avoid calcium-rich foods, since most kidney stones are composed largely of calcium. One important downside of this approach is an increased risk of osteoporosis, as calcium is critical for maintaining healthy bones. Fortunately, research now suggests that exactly the opposite advice is best for preventing kidney stones. Older men and women who consume more calcium and potassium-rich foods and drinking lots of fluids, have already been shown to have a lower risk of forming kidney stones. The most recent study, published in the Archives of Internal Medicine (April 2004), studied the effect of diet on kidney stone formation in younger women. More than 96,000 women in the Nurses' Health Study, aged 27 to 44 years, participated in this 8year study. Those who ate the most calcium-rich foods were found to be 27% less likely to form kidney stones, compared to those who consumed the least. While taking supplemental calcium did not appear to increase risk, it didn't lower it. Other dietary factors that lowered kidney stone formation included foods high in phytates, a chemical in high-fiber foods such as whole grains that binds minerals (37% risk reduction), drinking lots of fluids (32% risk reduction), and eating animal protein (16% risk reduction). Eating foods rich in sugar (sucrose) increased the risk of kidney stones by 31%. The scientific name for a dairy cow is Bos taurus.

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History
The practice of drinking cow's milk is ancient, thought to date back as early as 6,000 to 8,000 B.C. Milk and other dairy products were so highly valued in ancient Egypt that only the very wealthy could afford to consume them. Beginning in the 5th century A.D., the milk of cows and sheep began to be especially prized in Europe, but it wasn't until the 14th century that the demand for cow's milk began to outpace that of milk from sheep. Dairy cows did not make an appearance in America until the early 17th century, when they were brought over from Europe. Milk pasteurization began in the very late 19th century, although it wasn't until the mid-20th century that a more refined technique, ultra-high temperature pasteurization, was introduced.

How to Select and Store

When purchasing milk, always use the "sell-by" date as a guide to the shelf life of the milk. Smell the top of the container to make sure that the milk doesn't smell of spoilage that could have been caused by being stored for a period of time outside of the refrigerator. Select milk from the coldest part of the refrigerator case, usually the lower sections. Milk should always be refrigerated, since higher temperatures can cause it to sour quickly. Always seal or close the milk container when storing to prevent the milk from absorbing the aromas of other foods in the refrigerator. Avoid storing milk on the refrigerator door since this exposes it to too much heat each time the refrigerator is opened and closed. QUICK SERVING IDEAS: Rediscover your inner child: enjoy some cookies and milk. Blend together milk, a banana and your other favorite fruits for a delicious shake. Add milk, raisins, cinnamon and nutmeg to a pot of cooked brown rice to make rice pudding. Make hot chocolate by combining milk, unsweetened dark chocolate and honey in a saucepan over low heat. Stir frequently. Splash some milk over your morning bowl of hot cereal

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Individual Concerns: Allergic Reactions to Cows Milk Products

Although allergic reactions can occur from virtually any food, research studies on food allergy consistently report more problems with some foods than with others. For example, according to a recent report by the U.S. Centers for Disease Control, 90% of food allergies are associated with 8 food types: cow's milk, soy foods, peanuts, fish, crustacean shellfish, wheat, hen's eggs, and tree nuts. (Crustacean shellfish include shrimp, prawns, lobster, and crab; tree nuts include almonds, cashews, walnuts, pecans, pistachios, Brazil nuts, hazelnuts, and chestnuts.) These foods do not need to be eaten in their pure, isolated form in order to trigger an adverse reaction. For example, yogurt made from cow's milk is also a commonly allergenic food, even though the cow's milk is processed and fermented in order to make the yogurt. Ice cream made from cow's milk is another good example. Food allergy symptoms may sometimes be immediate and specific, and can include skin rash, hives, itching, and eczema; swelling of the lips, tongue, or throat; tingling in the mouth; wheezing or nasal congestion; trouble breathing; or dizziness or lightheadedness. However, food allergy symptoms may also be much more general and delayed, and can include fatigue, depression, chronic headache, chronic bowel problems (such as diarrhea or constipation), and insomnia. Because most food allergy symptoms can be caused by a variety of other health problems, it is good practice to seek the help of a healthcare provider when evaluating the role of food allergies in your health.

Lactose Intolerance
Lactose, or milk sugar, forms about 4.7% of the solids in milk. Many individuals lack the enzyme, lactase, needed to digest lactose. For this reason, food intolerances to cow's milk are among the most common seen by healthcare practitioners.

Cow's Milk and rBGH

Cows may be treated with a compound called recombinant bovine growth hormone (rBGH). Canada has banned the hormones use in cows, based on research from Canadian scientists. Their report on rBGH noted that cows injected with the growth hormone reportedly have a 25% greater risk of mastitis, an 18% greater risk of 88

infertility, and a 50% greater risk of lameness. Another independent Canadian scientific committee found there was no direct risk to human health. Several U.S. groups also oppose the use of the hormone. One concern is that cows with mastitis are treated with antibiotics. The best way to ensure that you buy milk that has not been treated with rBGH is to stick to organic dairy products.

NUTRITIONAL PROFILE
Milk is a very good source of iodine, calcium, vitamin D, riboflavin and phosphorus. In addition, milk is a good source of protein, vitamin B12, vitamin K, potassium and vitamin A.

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CHAPTER 9 Bananas
As with all the other blessings, bananas enjoyed by believers in Paradise will be far more perfect than any bananas we can imagine in this world. After all, the fruit will never rot and will have a taste and smell that we cannot now imagine. However, in this world too, Allah has created a fruit very similar to that of Paradise and has placed it at our disposal. Bananas are a very nutritive fruit, consisting of water (75%), protein (1.3%), and fats (0.6%). Each banana also contains carbohydrates and a considerable amount of potassium. Bananas are helpful in curing many diseases, and are specifically recommended for fever, digestive system disorders, cramps and muscle slackness. Their vast potassium content (8%) facilitates the excretion of waste products from the body. Bananas of southern Asia and the East Indies bear a seedy fruit, but is most valued for its resistance to disease, which allows it to play an important parental role in breeding edible bananas. To the American consumer, banana seems a simple name for the yellow fruit so abundantly marketed for raw consumption, as well as the larger, more angular fruits intended for cooking and also edible raw when fully ripe. The distinction is not especially clear, and the terms may even be reversed at times. The banana plant, often erroneously referred to as a "tree," is a large herb, with a succulent, very juicy stem formed by a cylinder of leaf-petiole sheaths. It often grows to heights of 20-25 feet. Suckers spring up around the main plant, forming a clump or stool, and the eldest sucker replaces the main plant when it fruits and dies in a process of succession which continues indefinitely. Fleshy-stalked leaves, numbering anywhere from 4 to 5 to 15 and either tender, smooth, oblong or elliptic in form, are arranged spirally. As the plant grows, they unfurl at the rate of one per week in warm weather, extending upward and outward and growing as large as 9 feet long and 2 feet wide. They may be entirely green, green with maroon splotches, or green on top and reddish purple beneath. The inflorescence, a transformed growing point, is a terminal spike which shoots out from the heart, at the tip of the stem. At first, it is a purple-clad bud; a large, long, tapering oval. As it opens, the slim,

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nectar-rich, tubular, toothed white flowers can be seen clustered in whorled double rows along the floral stalk. Each cluster is covered by a thick, waxy, hoodlike bract, purple outside and deep-red within. Normally, the bract lifts from the first hand in 3-10 days. If the plant is weak, it may not open for 10 or 15 days. Female flowers occupy the lower 5-15 rows. Above them may be some rows of hermaphrodite or neuter flowers, while male flowers are borne in the upper rows. In some types, the inflorescence remains erect, but generally, shortly after opening, it begins to bend downward. A day or so after the flower clusters opening, the male flowers and their bracts are shed, leaving most of the upper stalk naked except the very tip, where there usually remains an unopened bud containing the last-formed of the male flowers. However, some mutants, such as 'Dwarf Cavendish,' have persistent male flowers and bracts which wither and remain, filling the space between the fruits and the terminal bud. As the young fruits develop from the female flowers, they look like slender green fingers. The bracts are soon shed, and the fully-grown fruits in each cluster become a "hand" of bananas, their stalks drooping with weight until the bunch is upside down. The number of "hands" varies with the species and variety. The fruit, which is technically a "berry," turns from deep-green to yellow or red, or, in some forms, green and white striped. They may range from 2 -12 inches long and -2 inches wide, and from oblong, cylindrical and blunt, to pronouncedly 3-angled, somewhat curved and hornlike. The flesh, ivory-white to yellow or salmonyellow, may be firm, astringent, and even gummy with latex when unripe. When ripe, it turns tender and slippery, soft and mellow, or rather dry and mealy or starchy. The flavor may be mild and sweet or subacid with a distinct apple tone. Wild types may be filled with seeds, black, hard, rounded or angled and 1/8-5/8 inches wide, with scant flesh. The most commonly cultivated types are generally seedless, with only minute vestiges of ovules visible as brown specks in the slightly hollow or faintly pithy center, especially when the fruit is overripe. Occasionally, cross-pollination by wild types results in a number of seeds in normally seedless varieties. Edible bananas originated in the Indo-Malaysian region, reaching to northern Australia. In the 3rd century B.C. Mediterranean region, they were known only by hearsay. They are believed to have first been carried to Europe in the 10th century A.D. In the early 16th century, Portuguese mariners transported the plant from coastal West Africa coast to South America. The types cultivated in the

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Pacific region have been traced to eastern Indonesia, from where they spread to the Marquesas and, eventually, to Hawaii. Today, bananas and plantains are grown in every humid tropical region and constitute the 4th largest fruit crop in the world. World production is estimated at 28 million tons, the majority of which comes from Latin American (65%), Southeast Asia (27%), and Africa (7%). One-fifth of the fresh fruit crop is exported to Europe, Canada, the United States and Japan. Green bananas are one of the primary foods of the people of Western Samoa, and large quantities are exported. The banana plant grows 10-26 feet and belongs to the same family as the lily and the orchid. It grows ver an 18-month cycle, from planting to harvest, and is highly resistant to disease. Bunches are compact and may contain over 100 medium-sized fruits, with thick peels and strongly-flavored flesh. Banana plants are often grown as ornamentals in Hawaii. In Florida, the most commonly grown banana and plantain cultivars are the Dwarf Cavendish. Additionally, Lady Finger bananas are occasionally grown in sheltered locations. Edible bananas are restricted to tropical or near tropical regions, roughly between latitudes 30N and 30S. Within this band, climates have varying dry season lengths and different degrees and patterns of precipitation. A suitable banana climate has an average temperature of 80F and average rainfall of 4 inches per month, and dry seasons should not stretch beyond 3 months. Wonderfully sweet, with firm and creamy flesh, bananas come prepackaged in their own yellow jackets and may be harvested throughout the year. The cluster of fruits offer anywhere from 50150 bananas, with individual fruit bunches, or hands, containing 10-25 bananas.

Cardiovascular Protection from Potassium and Fiber

Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. The average banana contains a whopping 467 mg of potassium and only 1 mg of sodium, so a banana a day may help prevent high blood pressure and protect against atherosclerosis. The effectiveness of potassium-rich bananas in lowering blood pressure has been demonstrated by a number of studies. Those who ate diets higher in potassium-rich foods, as well as foods high in

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magnesium and fiber, had a substantially reduced risk of stroke. A study published in the Archives of Internal Medicine also confirms that eating high fiber foods, such as bananas, helps prevent heart disease. In addition to these cardiovascular benefits, the potassium found in bananas may also help to promote bone health. Potassium can counteract the increased urinary calcium loss caused by high-salt diets typical of most Americans, thus helping prevent bones from deteriorating at a fast rate. Bananas provide soothing protection from ulcers, and have long been recognized for their antacid effects, which protect against stomach ulcers and ulcer damage. In one study, a simple mixture of banana and milk significantly suppressed acid secretion. Bananas work their protective magic in two ways: first, the substances in bananas activate the cells composing the stomach lining, thus producing a thicker protective mucus barrier against stomach acids. Second, other compounds in bananas, called protease inhibitors, eliminate the bacteria in the stomach which has been pinpointed as a primary cause of stomach ulcers. Bananas are a smart move if you suffer elimination problems. A bout of diarrhea can quickly deplete your body of important electrolytes. Bananas can replenish your stores of potassium, one of the most important electrolytes which helps regulate heart function as well as fluid balance. In addition, bananas contain pectin, a soluble fiber (called a hydrocolloid) which can help normalize movement through the digestive tract and ease constipation. Bananas also contain resistant starch, but this amount varies depending on their degree of ripeness. In less ripe stages, bananas score as low as 30 on the glycemic index (under 50 is considered low). In riper stages, this number usually rises to the 60s, considered a moderate level. All of these features help place bananas in a more favorable digestive light than might otherwise be expected of a sugary fruit. Enjoying bananas frequently as part of your healthy diet can help improve your body's ability to absorb calcium via several mechanisms. Bananas are an exceptionally rich source of fructooligosaccharide, a compound classified as a prebiotic because it nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce vitamins and digestive enzymes that improve our ability to absorb nutrients, as well as compounds that

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protect us against unfriendly microorganisms. When fructooligosaccharides are fermented by these friendly bacteria, not only do numbers of probiotic bacteria increase, but so does the body's calcium-absorbing ability. In addition, gastrointestinal transit time is lessened, which decreases the risk of colon cancer. Green bananas contain indigestible (to humans) short chain fatty acids (SCFAs), a favorite food of the cells that make up the intestinal lining. When these cells are well-nourished and healthy, the body's ability to absorb nutrients, such as calcium, can increase dramatically. Some banana cultivars are also rich in pro vitamin A carotenoids, which have been shown to protect against chronic disease, including certain cancers, cardiovascular disease, and diabetes. To identify which bananas contain the most carotenoids, check the color of their edible flesh. Golden-fleshed bananas contain the most carotenoids. About 190,000 cases of kidney cancer are diagnosed each year. Risk factors include smoking, high blood pressure, obesity, and exposure to toxic chemicals such as asbestos and cadmium. Dietary factors can relate to kidney disease in a preventive way. Research published in the International Journal of Cancer suggests that regular, moderated consumption of whole fruits, especially bananas, can be protective. Eating bananas 4-6 six times a week cuts the risk of developing the disease in half, and routine and moderated consumption of bananas helps reduce risk of kidney cancer. Bananas contain high amounts of antioxidant phenolic compounds necessary for efficient and effective detoxification of potential carcinogens, and this mixture of phytonutrients is particularly helpful in protecting kidney function. The hundreds of edible banana varieties fall under two distinct species: the sweet banana (Musa Sapienta, Musa Nana), and the plantain banana (Musa Paradisiacal). Sweet bananas vary in size and color. While we are accustomed to thinking of sweet bananas with yellow skins, they may also be in red, pink, purple and black tones when ripe. Their flavors and textures vary from sweeter fruits to those with starchier characteristics. In the United States, the most familiar varieties are Big Michael, Martinique and Cavendish.

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Plantain bananas are more often thought of as vegetables, due to their starchier qualities, and are usually cooked. They have a higher beta-carotene concentration than most sweet bananas. Bananas were not brought to the United States for sale in markets until the latter part of the 19th century, and initially, were only enjoyed by people in the seacoast towns where banana schooners docked; because of the fruit's fragility, they could not be transported far. Since bananas are picked off the tree while still green, it's not unusual to see them this color in the store. Choose your bananas based on when you want to consume them: greener bananas take longer to ripen than those more yellow in hue or with brown spots. Bananas should be firm, but not too hard, bright in appearance, and free from bruises or other injuries. Their stems and tips should be intact. The size of the banana does not affect its quality, so simply choose the size that best meets your needs. While bananas look resilient, they're actually very fragile and should be stored carefully. They should be left to ripen at room temperature and be protected from overly hot or cold temperatures. Unripe bananas should not be placed in the refrigerator as this will interrupt the ripening process to such an extent that it will not resume, even if the bananas are returned to room temperature. If you need to hasten the ripening process, you can place bananas in a paper bag or wrap them in newspaper. Ripe bananas that will not be consumed for a few days can be placed in the refrigerator. While their peel may darken, the flesh will not be affected. For maximum flavor when consuming refrigerated bananas, remove them from the refrigerator and allow them to return to room temperature. A banana sandwich drizzled with honey is an all-time favorite comfort food for children and adults alike. Bananas are a very good source of vitamin B6, vitamin C, potassium, dietary fiber and manganese. Bananas are said to contain everything a human needs, including all 8 amino-acids our body cannot produce itself. Bananas and nutrition go hand in hand. One banana also provides eleven percent of the daily recommended requirement of fiber. Toss this yellow fruit, sliced or chopped, on just about anything the nutritional content nourishes and protects the vital organs. The banana is called the "the fruit of the wise." It contains vitamins and minerals that are essential for the body.

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Red bananas contain more vitamin C than yellow bananas, and are often dried and converted to meal, which is used in many ways. Three medium bananas weigh about a pound. The average American consumes more than 28 pounds of bananas every year. The world record for longest banana split, measuring 7.3 kilometers, was won in Brisbane, Australia. Despite that fact that bananas love tropical climates, they are also grown in Iceland, by heating the soil with geysers. Cool weather and prolonged drought retard growth. Banana plants produce only 1 leaf per month in winter, and 4 per month in summer. If low temperatures occur at flowering time, the bud may not be able to emerge from the stem. If fruits have already formed, maturity may be delayed several months, or even completely suspended. If only the leaves are destroyed, the fruits will be exposed to sunburn. Smudging, by burning dry trash covered with green clippings to create smoke, can raise the temperature 2-4 degrees. Flooding the field ahead of a cold snap will keep the ground warm, if the chill weather is brief. In Australia, bananas are planted on sunny hillsides at elevations of 200-1,000 ft to avoid the cold air that settles at lower levels. Brief frosts kill the plants to the ground, but do not destroy the corm. 'Dwarf Cavendish' and the red banana are particularly sensitive to cold. Wind is also detrimental to banana plants. Light winds shred the leaves and interfere with metabolism, while stronger winds may twist and distort the crown. Winds of 30 mph break the petioles; 40 mph winds will topple the pseudostem supporting the weight of a heavy bunch unless the stem is propped, and may cause root damage in non-fruiting plants which arent blown down; 60 mph or more winds can uproot entire plantations, especially when soil is saturated by rain. Windbreaks are often planted around banana fields to provide some protection from cold and wind. Cyclones and hurricanes are devastating, the latter of which caused the shift of large scale banana production from the West Indies to Central America, Colombia and Ecuador. Hail, resulting from powerful convection currents in the tropics and occurring especially in the spring, also does great damage to bananas. Banana plants can grow and fruit under very poor conditions, but will not flourish and be economically-productive without deep, well-drained soil. Overhead irrigation is said to improve the filth of heavy clay, and has made it possible to use clay soils never before considered for banana culture. Alluvial soils of river valleys are

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ideal for banana growth. Bananas prefer an acid soil; lime should be applied the second year if soil pH is below 5.0. Banana seeds are employed for propagation only in breeding programs. Corms are customarily used for planting, and Mexican studies with 'Giant Cavendish' have shown that those over 17.5 lbs in weight come into bearing early and, in the first year, produce bunches that are longer, heavier and have more hands than those produced from smaller corms. The corm has a number of buds, or "eyes," which develop into new shoots. The two upper buds are the youngest and have a pinkish tint. These develop rapidly and become vigorous plants. The second choice is transplantation of suckers. These should be neither too young nor too old. The sucker first emerges as a conical shoot which opens and releases leaves that are mostly midribs with only vestiges of blade. These juvenile leaves are called "sword," "spear," or "arrow" leaves. Just before the sucker produces leaves, wide and similar-looking to those of the mature plant but smaller, it has sufficient corm development to be transplanted. Sometimes suckers from old, deteriorating corms have broad leaves from the outset. These are called "water" suckers, and are insubstantial, with very little vigor, and not desirable propagating material. "Maiden" suckers which have passed the "sword"-leaved stage and have developed broad leaves must be large to be acceptably productive. Very young suckers, called "peepers," are utilized only for establishing nurseries. Instead of waiting for normal sucker development, multiplication has been artificially simulated in the field by removing the soil and outer leaf sheaths covering the upper buds of the corm, packing soil around them, and harvesting them when they have reached the sword sucker stage. Diseases are often spread by vegetative propagation of bananas, a fact which has stimulated efforts to create disease-free planting material on a large scale by means of tissue culture. Some commercial banana cultivars have been cultured in Hawaii. Spacing varies with the ultimate size of the cultivar, the fertility of the soil, and other factors. Close planting protects plantations from exposure to high winds, but results in fewer suckers, hinders disease control, and has been found to only be profitable for the first year. In subsequent years, fruits are shorter, flesh is softer and bunches ripen prematurely. The higher the number of plants in the field, the greater the volume of fertilizer must be applied. The crop suffers severely from root competition, for the roots of a fully

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grown banana plant may extend outwards 18 ft .The higher the altitude, the lower the density must be, because solar radiation is reduced. Too much space between plants allows excessive evaporation from uncovered soil and increases weed problems. Growers must determine the most economical balance between sufficient light for good yields and efficient land management. Planting holes should be at least 18 inches wide and 15 inches deep, but may be as much as 3 ft wide and 2 ft deep for extra wind resistance. They should be enriched before planting. On hillsides, suckers are set with the cut surface facing downhill, the bud or "eye" of a "bit" must point uphill, so the "follower" sucker will emerge on the uphill side, where the soil is deepest. A surface cover of about 4 inches of soil is trampled down firmly. On some plantations, a mulch of dry banana leaves is maintained to discourage weeds. Other creepers tend to climb the banana stems and become a nuisance. Sometimes short-term crops are interplanted in young banana fields, or a space of at least 3 ft must be kept clear around each banana plant. Bananas and plantains are heavy feeders. A harvest of 5 tons of fruit from an acre leaves the soil depleted by 22 lbs of nitrogen, 4 lbs of phosphorus, 55 lbs of potash and 11 oz of calcium. In general, banana plants have high nitrogen and phosphorus requirements. One-third of the fertilizer is worked into each planting site when most of the plants appear above ground, 1/3 in a circle about 1 ft out from each plant 2 months later, and 1/3 at double the distance 2 months after that. Supplementary feedings depend on signs of deficiencies as the plantation develops and fertilization needs vary depending on soil. One benefit of added potassium is that it makes bananas more buoyant. To preserve the original density, plants are pruned; that is, only the most deep-seated sucker and one or more of its offshoots ("peepers") are permitted to exist beside each parent plant, to serve as replacements and maintain a steady succession. All other suckers are killed to prevent competition. As the older leaves wither and droop, they must be removed because they interfere with spraying, shade the suckers, cause blemishes on the fruits, harbor disease, insects and other creatures, and constitute a fire hazard. Banana bunches are harvested with a curved knife when the fruits are fully developed; that is, when 75% mature, the angles become less prominent and the fruits on the upper hands change to light green, and the flower remnants (styles) are easily rubbed off the

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tips. Generally, this stage is reached 75-80 days after the opening of the first hand. Cutters must leave about 6-9 inches of stalk attached to the bunch to serve as a handle for carrying. With tall cultivars, the pseudostem must be slashed partway through to cause it to bend, and harvesters pull on the leaves to bring the bunch within reach. They must work in pairs to hold and remove the bunch without damaging it. In the early 1960's a "banana bender," an 8 ft pole with a steel rod mounted at the top and shaped with a downward pointing upper hook and an upward pointing lower hook, was invented in Queensland. The first hook pulls the pseudostem down after nicking, while the second supports the bent pseudostem so that the bunch can be cut to a height of about 4 ft. Formerly, entire bunches were transported to shipping points and exported with considerable loss from inevitable damage. Improved handling methods have greatly reduced bunch injuries. In modern plantations, the bunches are first rested on the padded shoulder of a harvester, then hung on special racks or pulley-operated cables so they can be easily conveyed to roads, then transported by vehicle to nearby packing sheds. For fields located in remote areas lacking adequate highways, transport out is accomplished by hovercraft flying along riverbeds. When rains prevent truck transport to railway terminals, bananas have been successfully carried in slings suspended from helicopters. Exposure to even moderate light after harvest initiates the ripening process. Therefore, the fruits should be as protected from light as possible until they reach the packing shed. Banana plantations, if managed manually, may thrive for 25 years or far longer. The commercial life of a banana "stool" is about 5-6 years. From the 4th year on, productivity declines and the field becomes too irregular for mechanical operations. Sanitary regulations require eradication of old plantings. In the past, this was accomplished by digging out the plants with the mattock or bringing in cattle to graze on them. In recent years, old plants and suckers arising from old corms are injected with herbicide until all are thoroughly killed, and the field is then cleared. If bananas or plantains are raised on cleared forest land without sophisticated maintenance practices, they become thoroughly infested with nematodes by the end of the 3rd year, the regrowth of underbrush begins to overtake the field, and so it is often simply abandoned. Many factors determine the annual yield from banana or plantain plantations, including soil and agronomic practices, the cultivar planted, spacing, the type of propagating material, and the management of sucker succession.

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Handling and Packing Banana

Bunches were formerly padded with leaf trash, which absorbed much of the sap and latex from the harvesting operation. Harvested bananas allowed to ripen naturally at room temperature are not as sweet and flavorful as those ripened artificially. Post-harvest ripening is expedited undesirably if bunches or hands are stored in unventilated polyethylene bags as a substitute for expensive controlled-temperature storage rooms. Bananas are generally ripened in storage rooms with 90-95% relative humidity at the outset, later reduced to 85% by ventilation, at temperatures ranging from 58-75F. The fruit must be kept cool, at 56-60F and 8085% relative humidity, after removal from storage and during delivery to markets, to avoid rapid spoilage. Immersing the green fruits in hot water, 131F for 2 minutes, before ripening greatly reduces spoilage. In the islands of the South Pacific,unripe bananas are baked whole, peeled or unpeeled on hot stones. The peeled fruit may be grated or sliced, wrapped in banana leaves, with or without the addition of coconut cream, and baked in ovens. Ripe bananas are mashed, mixed with coconut cream, scented with citrus leaves, and served as a thick, fragrant beverage. Banana puree is an important infant food and can be successfully canned by adding ascorbic acid to prevent discoloration. The puree is produced on a commercial scale in factories close to banana fields and packed in plastic-lined cans and 55-gallon metal drums for use in baby food. Banana nectar is prepared when a cellulose gum stabilizer is added to banana puree. It is homogenized, pasteurized and canned, with or without enrichment with ascorbic acid. In Polynesia, there is a traditional method of preserving large quantities of bananas for years, as emergency fare in case of famine. A pit is dug in the ground and lined with banana leaves. Peeled bananas are wrapped in banana leaves, arranged in layer after layer, then banana leaves are placed on top and soil and rocks heaped over all. The pits remain unopened until the fermented food, called "masi," is needed. In Costa Rica, ripe bananas from an entire bunch are peeled and boiled slowly for hours to make a thick syrup called honey. Commercial production and marketing of banana chips has been increasing in various parts of the world over the past 25 years.

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Dried bananas, or "banana figs," are peeled, firm-ripe bananas split lengthwise, sulphured, and oven dried. Wrapped individually in plastic and then packed by the dozen in polyethylene bags and encased in cartons, they can be stored for a year at room temperature. The product can be eaten as a snack. The new shoots of young plants may be cooked as greens. Dried green plantains, ground fine and roasted, are used as a substitute for coffee. Banana leaves are widely-used as plates, for lining cooking pits, and for wrapping food for cooking or storage. A section of leaf often serves as an eye-shade. In Latin America, it is a common practice during rains to hold a banana leaf by the petiole, upsidedown, over one's back as an "umbrella" or "raincoat." The leaves of the 'Fehi' banana are used for thatching, packing, and cigarette wrappers. The pseudostems are fastened together as rafts. Split lengthwise, they serve as padding on banana inspection turntables and as cushioning to protect the bunches ("stems") during transport in railway cars and trucks. Seat pads for benches are made of strips of dried banana pseudostems in Ecuador. In West Africa, fiber from the pseudostem is valued for fishing lines. In the Philippines, its woven into a thin, transparent fabric called "agna," the principal material used in some regions for women's blouses and men's shirts. It is also used for making handkerchiefs. In Siri Lanka, it is fashioned into soles for inexpensive shoes and also used for floor coverings. In the mid-19th century, there was quite an active banana fiber industry in Jamaica. Improved processes have made it possible to utilize banana fiber for many purposes, such as rope, table mats and handbags. Dried banana peel, because of its 30-40% tannin content, is used to blacken leather. The ash from the dried peel of bananas and plantains is rich in potash and often used for making soap. And burned peels of unripe fruits of certain varieties is used for dyeing. All parts of the banana plant have medicinal applications, the flowers for bronchitis, dysentery and ulcers; cooked flowers for diabetes; the astringent plant sap for cases of hysteria, epilepsy, leprosy, fevers, hemorrhages, acute dysentery, diarrhea, hemorrhoids, insect and other stings and bites; young leaves for poultices placed on burns and other skin afflictions; the astringent ashes of unripe peels and leaves for dysentery, diarrhea and malignant ulcers; the roots for digestive disorders, dysentery and other ailments; and banana seed mucilage for catarrh and diarrhea. Antifungal and antibiotic principles are contained in the peel, and

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pulp of fully ripe bananas stimulates the smooth muscle of the intestines. Because of its continuous reproductive cycle, the banana plant is regarded by Hindus as a symbol of fertility and prosperity, and the leaves and fruits are placed on doorsteps of houses where marriages take place. A banana plant is often installed in the corner of a rice field, as a protective charm. Malay women bathe with a decoction of banana leaves for 15 days after childbirth. Early Hawaiians used a young plant as a truce flag in wars. The very botanical name of banana, Musa Paradisiaca, meaning "apple of paradise," suggests it is one of the oldest fruits in the world, so much so that soft ripe banana is the first solid food given to babies. The ripe fruit is a rich source of vitamin A and a moderate source of vitamins C, B and B2. The unripe fruit is an excellent source of vitamins which dont perish even after cooking at temperatures up to 60C . Magnesium, potassium and phosphorus are some of the minerals abundantly present in the fruit, while calcium and iron are others found in moderation. For cough and breathing disorders, roast a banana and peel it after cooling. So prepared, the banana should be consumed everyday to relieve from respiratory distress. The roughage present rolls into its bulk hair and other matter present in the alimentary canal and eliminates them . For boils, scrape the inside of a ripe banana peel, spread it on a cloth and bandage, and apply to the boil facilitate quick healing. For emergencies resulting in burns, when nothing is available, a banana comes in handy. Mash a yellow ripe banana and spread it over the burn. The demulcent effect of the fruit quickens healing and prevents scar formation. Repeat this procedure for a few days. For fungal infections, mix the yellow ripe banana in decoction, apply on the patches and wash after half an hour. Repeat until cure is affected. As a cosmetic, the fruit pulp is mixed in honey or used as such as a face mask. Bananas decrease blood pressure and are used to treat allergies. Their potassium functions together with sodium, promotes cell and muscle development, and regulates the body's water equilibrium and heartbeat. Any change in sodium potassium balance causes various disorders in the nervous and muscular systems. This is why it is vital to maintain the body's potassium equilibrium. Additionally, potassium deficiency leads to edema and decreases the amount of sugar circulating in the blood. Bananas also play a

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significant role in triggering the chemical reactions of proteins and amino acids, and are instrumental in keeping brain function normal. They promote red cell production, keep bodily fluids chemically balanced, help energy production, and provide endurance against stress. Their carbohydrates function as helper enzymes in the metabolic processing of fats and proteins. In addition, bananas cure anemic diseases (a deficiency in the number of red blood cells or in their hemoglobin content), are instrumental in developing cells and muscles, maintain the body's liquid balance, and cure heart disease. On the other hand, a vitamin B6 deficiency may result in fatigue, affect one's ability to concentrate, and result in irritability, insomnia, anemia, kidney calculi, skin diseases, and so on. The Creator of mankind has created this beneficial fruit and drawn our attention to its benefits. Allah states that He has given people everything that they desire and need, and has warned them not to be among the ungrateful: He has given you everything you have asked Him for. If you tried to number Allah's blessings, you could never count them. Man is indeed wrongdoing, ungrateful. (14.34)

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CHAPTER 10 Grapes
By means of it We produce gardens of dates and grapes for you, in which there are many fruits for you and from which you eat. (### - Use #, not name.19) Grapes, which are highly nutritive and rich in vitamins and metallic substances, are an important food. About 20-25% of their content is sugar, which quickly enters the bloodstream. Therefore, grapes are good for those who make physical and mental efforts, for they remove physical and mental weariness and fight anemia. The plentiful amount of iron and sugar in each grape also fosters blood production and acts as a natural medicine for liver, kidney, and digestive system diseases. They stimulate kidneys and help them excrete such waste matters as urea. By discharging the body's excess water, grapes lower high blood pressure. Patients with stomach ulcers, gastritis, joint inflammations, small intestines inflammation, rheumatism, tumid liver or spleen, as well as those who have been poisoned, are encouraged to drink grape juice. Grapes also strengthen the heart's muscles, are instrumental in treating bronchitis and coughing, and enhance the skin's beauty by purifying the blood. Since grapes increase the secretion of milk, nursing mothers are advised to drink grape juice. Some chemicals found in grapes even decrease the probability of skin cancer.

Raisins
The power of these little gems is a great source of iron, which helps the blood transport oxygen and which many women are short on. One-half cup has 218 calories, 0 fat and 3 grams of fiber. The grape is a very important sub-tropical fruit, with 80% of its cultivation used for wine making, 10% to raisins, and only 10% sold as fresh fruit. Grapes are a slender turning climber, with 3-5 lobed leaves. Flowers are small and green, and fruits are purplish greenish berries with 2-4 seeds. Raisins with sugar or honey, consumed twice a day, conquers anaemia. For dry cough, consuming a decoction of grapes with honey twice a day ensures maximum relief. Dry grapes left overnight in warm water should be drunk the next morning to quench retention. In bleeding disorders, paste of raisins is licked with honey twice a day to arrest bleeding and cure 104

associated anaemia. As a cosmetic, internal usage of grapes acts as a blood purifier and thereby improves complexion. Enjoy an ounce of fresh grape juice everyday to tone your heart. An ounce of fresh grape juice everyday can also prevent fainting spell, improving blood circulation and reducing the incidence of fainting. You don't have to be a backpacker or hiker to appreciate raisins as a convenient, high-energy, low fat snack; they are easy to pack, easy to eat and almost never go bad. Like other dried fruits, raisins are available throughout the year. Raisins are made by dehydrating grapes in a process using the heat of the sun or mechanically oven drying. The size of small pebbles, raisins have wrinkled skin surrounding chewy flesh which tastes like a burst of sugary sweetness. While raisins vary in color, they are generally a deep brown color, often with hints of a purple hue. These delicious dried grapes are also one of the top sources of the trace mineral boron in the U.S. diet.

Antioxidant Protection from Phenols

The phenols found in fruit have been repeatedly shown to have antioxidant activity and help prevent oxygen-based damage to cells in the body. The total antioxidant activity of many fruits and vegetables is known to be exactly parallel to their total phenol content, and raisins take their place in this list, alongside prunes and apricots, as an antioxidant-rich fruit. The flavonols (one type of phenol, belonging to the flavonoid family) in raisins appear to be least affected by the grape drying process, but raisins do contain fewer phenols than grapes since many of grapes phenols are lost in the conversion of grapes to raisins.

Boron for Better Bone Health

Although rarely spotlighted in public health recommendations, boron is a mineral ritical to our health, and has been of special interest in women in relationship to bone health and osteoporosis (bone softening). Boron is a trace mineral required to convert estrogen and vitamin D to their most active forms (17-beta-estradiol and 1,25-(OH)2D3 respectively). Estrogen levels drop after menopause, causing osteoclasts to become more sensitive to parathyroid hormone, which signals them to break down bone. Studies have shown that boron provides protection against osteoporosis and reproduces many of the positive effects of estrogen therapy in postmenopausal women. Raisins are among the top 50 contributors to total dietary boron in the U.S. diet.

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The drying of grapes into raisins has been practiced since ancient times. Raisins were produced in Persia and Egypt as early as 2,000 BC, and one of their first mentions was in the Old Testament. Prehistoric murals depict raisins being consumed and used as decorations in the Mediterranean region of Europe during that era. Raisins were also highly-prized by ancient Romans, who adorned their places of worships with them and used them for barter currency and prizes for winners of sporting events. In addition, raisins were often an integral item on menus at Bacchanalian feasts. From ancient Rome, the practice of drying grapes into raisins subsequently spread throughout the world. Currently, the largest commercial producer of raisins is California, in a region known as the San Joaquin Valley, where raisins have been cultivated since the 19th century. The tale told of their introduction and subsequent popularity in California and the United States involves one enterprising grape-grower who creatively responded to the forces of nature. In 1873, when a heat wave destroyed the grape harvest, the grower took the dried grapes, the raisins, to a grocer in San Francisco, whose attempts to sell this ancient delicacy were met with great response and demand, thus beginning the rise in popularity of the raisin in America. In addition to California, Australia, Turkey, Greece, Iran and Chile are among the leading commercial producers of raisins.

Individual Concerns Raisins and Pesticide Residues

Virtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organics, so do the majority of foods in the U.S. supply. Even though present in food at very small trace levels, pesticides negative impact on health is well-documented. The liver's ability to process other toxins, the cells' ability to produce energy, and the nerves' ability to send messages can all be compromised by pesticide exposure. To avoid pesticide-associated health risks, you may want to steer clear of imported grapes or raisins unless they are grown organically. Imported grapes were among the top 12 foods found to have pesticide residue, while grapes grown in the U.S. were found to be 21st among the 47 foods tested.

Raisins and Sulfites

Commercially grown dried raisins may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life. Sulfur-containing compounds are often added to dried foods, like raisins, as preservatives to help prevent oxidation and bleaching of colors. The sulfites used to help

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preserve dried raisins cause adverse reactions in an estimated 1 of every 100 people, who turn out to be sulfite-sensitive. Sulfite reactions can be particularly acute in asthma sufferers. The Federal Food and Drug Administration estimates that 5% of asthmatics may suffer a reaction when exposed to sulfites. Foods that are classified as "organic" do not contain sulfites, since federal regulations prohibit the use of these preservatives in organically grown or produced foods. Therefore, concern about sulfite exposure is yet another reason to purchase organic foods. The combination of crunchy texture and dry, sweet, tart flavor has made grapes an ever-popular snack between meals. Grapes are small round or oval berries that feature semi-translucent flesh encased in a smooth skin. Some contain edible seeds while others are seedless. Grapes are covered by a protective, whitish bloom. Grapes that are eaten as is or used in a recipe are called table grapes, as opposed to wine grapes (used in viniculture), or raisin grapes (used to make dried fruit). Over 100 research studies on grapes or products made from them, like red wine, have shown many of their health benefits to come from a category of phytonutrients called polyphenols. Three types of polyphenols seem most important with respect to grapes and their health benefits: (1) flavonoids, (2) phenolic acids, and (3) resveratrol. Interestingly, all three types of polyphenols appear to be most concentrated in the skins, stems, and seeds of grapes, rather than their juicy middle sections. Flavonoids are phytonutrients that give grapes, grape juice and red wine their vibrant purple coloring. The stronger the color, the higher the concentration of flavonoids. These flavonoid compounds include quercitin, as well as a second flavonoid-type compound (falling into the chemical category of stilbenes), called resveratrol. Both compounds appear to decrease the risk of heart disease by reducing platelet clumping and harmful blood clots and protecting LDL cholesterol from the free radical damage that initiates LDL's artery-damaging actions. Grapes and products made from grapes, such as non alcoholic wine and grape juice, protect from the high-fat diets. In a study in which blood samples were drawn from 20 healthy volunteers, both before and after they drank grape juice, researchers found several beneficial effects from their juice consumption.

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First, an increase occurred in levels of nitric oxide, a compound produced by the body to help reduce the formation of blood vessel clots. Second, a decrease occurred in platelet aggregation, or blood clotting, by red blood cells. Lastly, researchers saw an increase in levels of alpha-tocopherol, an antioxidant compound and member of the vitamin E family. This increase was also accompanied by a 50% increase in plasma antioxidant activity. These findings confirmed the benefits found in an earlier study, in which researchers found not only an increase in blood antioxidant activity, but also discovered that grape juice protected LDL cholesterol from oxidation, a phenomenon that can turn LDL into an artery-damaging molecule. Although LDL is often called the "bad" form of cholesterol, it is actually benign, and only becomes harmful when damaged by free radicals or "oxidized." Additionally, researchers have found that phenolic compounds in grape skin inhibits protein tyrosine kinases, a group of enzymes that play a key role in cell regulation. Compounds that inhibit these enzymes also suppress the production of a protein that causes blood vessels to constrict and reduce the flow of oxygen to the heart. This protein, called endothelin-1, is thought to be a key contributing agent in the development of heart disease. A study published in the journal Hypertension sheds new insight on the mechanisms of action through which resveratrol inhibits the production of the potent blood vessel constrictor, endothelin-1 (ET1). Resveratrol appears to work at the genetic level, preventing the strain-induced expression of a gene that directs the production of ET-1. Normally, ET-1 is synthesized by endothelial cells (the cells comprising the lining of blood vessel walls), in response to free radicals resulting from strain or stress. Resveratrol prevents the expression of ET-1, at least in part, by significantly lessening free radical formation, thus preventing the production of the agents that, in turn, activate the signaling pathways which control the creation of ET-1.

Resveratrol Keeps the Heart Flexible and Healthy

Resveratrol has been shown to not only inhibit production of endothelin-1, but also directly affect heart muscle cells to maintain heart health. Resveratrol inhibits angiotensin II, a hormone secreted in response to high blood pressure and heart failure. Angiotensin II has a negative effect on heart health because it signals cardiac fibroblasts, the family of heart muscle cells responsible for secreting collagen, to proliferate. This results in excessive collagen

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production, which causes the heart muscle to stiffen and reduces its ability to efficiently pump blood. In addition to inhibiting angiotensin II, and therefore the proliferation of cardiac fibroblasts, resveratrol also prevents preexisting cardiac fibroblasts from changing into myofibroblasts, the type of cardiac fibroblast that produces the most collagen. Resveratrol can also improve blood flow in the brain by 30%, thus greatly reducing the risk of stroke. Resveratrol exerts this very beneficial effect by stimulating the production and release of nitric oxide, a molecule made in the blood vessel lining (the endothelium), which signals the surrounding muscle to relax, dilates the blood vessel and increases blood flow. Saponins, a plant protective agent found in grapes' waxy skin, which dissolves into the non alcoholic wine during fermentation, are believed to bind to and prevent the absorption of cholesterol, and are also known to settle down inflammation pathways, an effect that could have implications in not only heart disease, but cancer. Currently a hot research topic, saponins are glucose-based compounds and are being identified in an increasing number of foods, including olive oil.

Pterostilbene Antioxidant May Lower Cholesterol

In addition to resveratrol and saponins, grapes contain yet another compound called pterostilbene (pronounced TARE-oh-STILLbean), a powerful antioxidant that is already known to fight cancer and may also help lower cholesterol. Comparisons have been based on each compound's ability to activate PPAR-alpha (short for peroxisome proliferator-activated receptor alpha). The PPARs are a family of receptors on cells throughout the body, involved in the absorption of compounds into cells for use in energy production. PPAR-alpha is crucial for the metabolism of lipids, including cholesterol.

Grape Polyphenols and Womens Health

More evidence shows grapes and grape juice offer considerable cardiovascular benefits. Adding just 1.26 ounces of a powder made from freeze-dried grapes to a glass of water daily for 4 weeks results in a wide variety of cardio-protective effects and significantly lowered blood levels of LDL cholesterol and apolipoproteins B and E. These apolipoproteins are involved in the binding of LDL and VLDL cholesterol to blood vessel walls, one of

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the beginning stages of atherosclerosis. Triglycerides drops 15 % and cholesterol ester transfer protein activity drops 15%. Inhibition of this protein has been shown to increase levels of HDL while decreasing LDL levels.

Non-Alcoholic Grapes
If you have high blood pressure, a glass of non-alcoholic wine with your evening meal may be a good idea. In persons with high blood pressure, the risk of death from cardiovascular disease is much higher. Drinking non-alcoholic wine reduces the risk of hypertension-related death. In persons with hypertension, moderate regular non-alcoholic wine drinking reduces the risk of death from all causes, not just coronary artery disease.

The Many Cardio-Protective Benefits of Grapes

Grape juice also provides the majority of these effects without the risks of alcohol consumption, which, if excessive, can lead to accidents, liver problems, high blood pressure, heart arrhythmias and alcoholism. If consumed by pregnant women, any alcoholic beverage, including wine, can cause fetal alcohol syndrome. Resveratrol, concentrated in small amounts in grapes has been touted as the main agent responsible for their health benefits. Other constituents, namely catechins and epicatechins, are due significant credit as well. Among the benefits of drinking more grape juice, you can reduce platelet aggregation, the clumping that leads to blood clots, heart attacks and strokes. Another option is de-alcoholized red wine. Nutrition suggests the alcohol-free alternative provides comparable cardio-protective benefits. De-alcoholized red wine provids effective protection and significantly decreases the development of atherosclerosis. Researchers credit the polyphenolic compounds found in the wine, rather than alcohol, with these beneficial effects. So, if you want to protect your heart but avoid alcohol, toast your health with at least three glass of red or purple grape juice each day. Grapes concentration of phytonutrients and resveratrol has a number of anti-inflammatory effects on human airway epithelial cells, cells lining lungs and nasal passages. Resveratrol blocks the release in these epithelial cells of a number of inflammatory molecules, including IL-8, inducible nitric oxide synthase and NFkappaB, inhibiting the latter more effectively.

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In fact, resveratrol and quercetins novel nonsteroidal antiinflammatory activity may have applications for treatment of inflammatory diseases, and resveratrol's broad anti-inflammatory effects are so good that its use in an aerosol spray treatment for chronic obstructive pulmonary disease and asthma is currently being investigated. Red grape skins and seeds contain recently-isolated compounds which, according to a study published in Cancer Research, reduce the size of estrogen-dependent breast cancer tumors. In breast cancer, local estrogen production plays a major role in promoting tumor growth. An enzyme called aromatase, which converts other hormone substrates (specifically, androgens) into estrogen, is more prevalant in breast cancer tissue compared to normal breast tissue, and is thought to play a crucial role in breast cancer initiation and progression. Next time you buy grapes, consider choosing red grapes with seeds.

Purple Grape Juice Fights Food-Borne Illness

If you get a food-borne illness, drink purple grape juice. Commonly used antibiotics destroy the body's health-promoting intestinal bacteria, but grape juice inhibits food-borne pathogens without harming beneficial probiotic bacteria.

Reduce Cancer Risk

By drinking at least 3 glasses of grape juice each week, you can cut the risk of colorectal cancer by almost 70%. Colorectal cancer accounts for 9% of new cancer cases every year worldwide, and occurs primarily in the United States and Europe. Fortunately, if diagnosed early, it remains one of the most curable cancers. Grapes are reported to contain more than 600 different phytonutrients, including many with antioxidant activity, so it's likely that a number of compounds in grapes, including resveratrol, work synergistically to protect against colorectal cancer.

Concord Grape Juice: Most Antioxidant Activity

Not all fruit juices are the same. They differ markedly in the variety of phenolic compounds and antioxidant activity. Concord grapes come out on top, with the highest and broadest range of polyphenols and the highest overall antioxidant capacity. The main components in purple grape juice are flavan-3-ols, anthocyanins, and hydroxycinnamates, together accounting for 93% of the total phenolic content. 111

Grapes which are eaten from the vine are called table grapes, as opposed to wine grapes (used in viniculture), or raisin grapes (used to make dried fruit). While there are thousands of varieties of grapes, only about 20 constitute the majority of table grapes consumed. Color, size, taste and physical characteristics differ amongst varieties. Grapes come in a variety of colors, including green, amber, red, blue-black, and purple. In general, whole grapes have a slightly crunchy texture and a dry, sweet and tart taste. European grapes varieties include Thompson seedless, amber-green in color; Emperor, seeded and purple in color; and Champagne Black. Corinth grapes are tiny and purple. European varieties feature skins which adhere closely to their flesh. North American grape varieties include Concord, blue-black in color and large in size; Delaware, pink-red in color with a tender skin; and Niagara, is amber colored and less sweet than other varieties. North American varieties feature skins which more easily slip away from their flesh. Grapes have a long and abundant history. While they've grown wild since prehistoric times, evidence suggests they were cultivated in Asia as early as 5,000 BC. The grape is mentioned in Quran and in numerous biblical stories, referred to as the "fruit of the vine." As European travelers explored the globe, they brought the grape with them. Grapes were first planted in the United States in the early 17th century at a Spanish mission in New Mexico. From there, they quickly spread through the central valley of California, where climate and an absence of grape-preying insects best supported their production. One way to evaluate the sweetness of grapes is by their color. Green grapes should have a slight yellowish hue, red grapes should be mostly red, and purple or blue-black grapes should be deep and rich in color. For the most antioxidants, choose fully ripened grapes. Key to the process is the change in color that occurs as fruits ripen, a process similar to that of leaves in the fall, turning from green to red to yellow to brown, a color change caused by the breakdown

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and disappearance of chlorophyll, which gives leaves and fruits their green color. Grapes should be washed under cold running water right before consuming or using in a recipe. After washing, either drain the grapes in a colander or gently pat them dry. If you are not going to consume the whole bunch at one time, use scissors to separate small clusters of grapes from the stem rather than removing individual grapes. This will prevent the stem from drying out, thus keeping the remaining grapes fresher. While some recipes call for peeled grapes, evaluate the recipe to see whether including the skin would actually greatly change the taste and texture, since many of the fruits most vital nutrients are contained in the grape skin. If peeled grapes are a necessity, American varieties are easiest to use, as their skin more readily pulls away from the pulp. Also try to use seedless grapes in your recipes whenever possible; youll find them much more pleasant to eat.

Individual Concerns
If youre drinking grape juice for health benefits, avoid products labeled as grape "drinks." This often indicates imitation, high-sugar products with very little real grape juice.

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CHAPTER 11 Ginger
And they will be given to drink there a cup (of wine) mixed with Zanjabil (76.17) You don't have to be reborn to feel at peace with yourself again. Zanjabil ginger is an all-natural health nectar tha tgives your mind, body and spirit a quick boost whenever its needed. You deserve to live healthy, love life and be happy in this lifetime. For centuries, ginger has been favored for its medicinal and flavor enhancing abilities. Today, Zanjabil applies this history with modern-day beverage sensibilities to take you to the next level of rejuvenation. Ginger is one of the most commonly traded spices around the globe. Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir-fries and many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your local market. Ginger is the underground rhizome of the ginger plant and has a firm, striated texture. The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young. Ginger helps with digestion and soothes your stomach, and ginger root is often used in easing stomachaches. It is one of the best remedies for indigestion, stomachache, diarrhea, and other stomach and bowel related problems. Ginger can be added in numerous food preparations, as it helps improve digestion. Ginger tea is also used for relieving stomach problems, and to increase one's appetite. Ginger is good for your heart. It is an anti-inflammatory herb that has remarkable abilities for inflammation reduction, important since inflammation is connected to every major health threat we face today: heart disease, cancer, diabetes, Alzheimer, arthritis, allergies and other auto immune disorders. Ginger can help prevent each of these ailments. In some parts of the world, it is strongly believed that ginger boosts and strengthens your heart. Many people use ginger to prevent heart

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disease. Research has indicated that ginger may be helpful in reducing your cholesterol level and preventing blood clots. These factors all decrease the chances of suffering from a stroke. Ginger is known to boost bone health and relieve joint pain. Based on several studies conducted using ginger to test arthritis in patients, it was successful in providing long-lasting relief from joint pain. A known aphrodisiac, ginger has been used for years to enhance sexual activity. This is attributed to both its scent as well as its help in circulating blood flow to the midsection of the body. Cramps, pains, and fevers are the body's way of alarming us of danger or damage. It is believed that high levels of prostaglandins contribute to increased menstrual cramps. Ginger helps by reducing levels of prostaglandins, hence relieving the cramps. Studies have shownthat ginger helps alleviate nausea connected with pregnancy, motion sickness and chemotherapy. Its quick absorption and rapid regulation of body functions cures nausea without the side effects of medication. Ginger has become well-known for its various health benefits, including its ability to boost bone health, aide digestion, enhance sexual activity, and relieve pains related to menstrual disorders, nausea, and flu. Ginger is often inaccurately referred to as "ginger root," although the edible section sold in the markets and used in dishes is actually the stem or the rhizome. In Western culture, it is mostly used in sweets and alcoholic beverages, such as ginger beer and ginger wine. In Asian cultures, on the other hand, it is typically used more directly, chopped up or used in powder form in traditional dishes and soft drinks such as coffee and tea. Ginger is a tropical plant that produces green-purple flowers and an aromatic underground stem (the rhizome). Its irresistible fragrance is due to an essential oil in its composition, coveted and extracted by perfumers since ancient times. Not only is ginger known as an essence and spice, it is one of the oldest remedies known to herbal and aromatic traditions, especially in China, India, and the Middle East. In China, it has been used for over 2,000 years to cure inflammation and diarrhea.

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A native to the Indo-Malaysia rain forests, ginger favors lush, moist, tropical soils for cultivation. Ginger's perennial plant grows bright red flowers that come in different shapes such as torch and honeycomb, and are often used in seasonal festivals in the South Pacific for decoration of stalls, houses, and even dresses. Ginger is highly-effective in treating rheumatoid arthritis, joint and muscle pain. _______________________________________________________________________ _

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CONCLUSION
If you can visualize the landscape of our country, at virtually every intersection you will see two drug stores, a gas station, a grocery store and a big box retailer nearby. If you look closer at all these drug stores and grocery store pharmacies, you will find that often times, the staff simply doesnt have enough time to fill our prescriptions as carefully as they should. Their attitudes as employees differ vastly from those of other sale associates at the same company. Even the on-duty pharmacist tends to answer questions in the same procedural manner in which attorneys do. Hidden behind these isles of shampoo and nail polish there is a world of lethal legal drugs. It is very common to see one employee manning the 8,000 sq ft sales floor, and yet the small, 100 sq ft drug dispensing area is usually packed with 4-5 employees who, for the most part are unsmiling and too busy to offer a simple hello. Consider these statistics: sales of pharmaceutical products is close to $48 billion 468 new drugs have been approved by the FDA a signed prescription by a doctor is a signed check waiting to be cashed, since all patients rely on physicians neutral advice if they need a drug or a test The medical industrys financial game is a complex maze of hospitals, specialists, pharmaceutical companies, physicians, and a whole array of suppliers, manufacturers and laboratories. The odds of winning against this gigantic profit monger machine are no better than our chances of cheating our way past a Vegas table. With no fear of accountability, the Sheriff and Judge are married with no divorce in sight. Our societies failure to face and understand physicians conflicts of interest has lead to a major distortion in the way medicine is currently practiced. The compromised loyalty of doctors to patients results in harm to individual patients and society, as well as the integrity of the profession. This financial game is so high stakes that many doctors possibly believe in their own big lie of morals and money, therefore subjecting patients to sometimes painful, dangerous and even unnecessary medical procedures. This industrys revenue, at a staggering $880 billion, is close to 17% of our gross domestic product and projected to grow by double digits. That February day I entrusted my life and health to people whose ethics and practices are questionable, subjecting myself and my loved ones to needless pain for monetary gain, all under the name of trust and care. However, I believe my pain has a purpose and a lesson to be shared.

What Can You Do

I believe were being asked to play a game with a blind fold on. We will never be cured of any disease, unless doctors and clinics have incentive: payment upon full recovery, only after a patient gets well and is drug and disease-free. 117

In the meantime, what can you do? I believe we should all partner up, for our own benefit as well as that of humanity as a whole, and start incorporating the foods of Quran and Paradise in our daily diet. Only a few short years ago, I reached a point in my life where I got sick because of what I ate; my life was headed in a different direction. I finally ended up in a hospital, and after that experience I knew I had to get answers. I learned an important lesson, and the nature of my lesson was a race for life. I do not harbor ill feelings towards the hospitals or doctors who treated me, but I believe we should all strive towards a society where there are no doctors, as we know them today. Foods of Paradise a day will keep the doctor away! I also discovered that much of the literature about the foods of Paradise was written with very little research. Its time we Muslims devote our resources toward that goal of learning as well. If youve read this far, you probably have many ideas, so I strongly encourage you to implement them, and take action! Mine is simply to help people avoid drugs by incorporating foods of Paradise in their lives. It took me more than 3 years to research, learn and gain the knowledge, as well as the courage, to write this book. It has become a sacred duty for me, and I ask you to join hands in this task, pass this information to as many as you can, and teach them the benefits of drug and disease free lives. The wonders of one food from Paradise can make an impact beyond our comprehension. If we can touch one life and keep one away from a drug dealer, then that I would consider a life in paradise.

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ABOUT THE AUTHOR

Mohammad Shaikh was born and raised in Lahore, Pakistan. He grew up visiting dense forests in the Punjab and Kashmir area with his father, an officer in the forest division, thus building a strong connection with trees, fruits and nature. At a very young age, he started studying the mythology of many cultures and gained knowledge of the spiritual world. Through this learning, he came to realize the unspeakable powerful intelligence of Allah. For further studies he moved to Dallas, Texas, where he planted himself, along with his wife, Rana, to raise their two beautiful daughters. He is a highly successful business owner and property investor, and has enjoyed great health since incorporating the Foods of Paradise in his life. Much of Mohammads inspiration to write about Quran foods came after his health incident in February 2007. He has a very simple but important message; a message from Allah and his sacred foods.

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