Benefits of Pumpkins
A pumpkin is a cultivar of the squash plant, most commonly of Cucurbita pepo.
Pumpkin is a gourd like squash that belongs to theandCucurbitaandfamily. The shape varies from oblong to oblate and its
Pumpkins, and their seeds, are native to the Americas, and indigenous species are found across North America, South America, and Central America. The word pepita is consistent with this heritage, since it comes from Mexico, where the Spanish phrase pepita de calabaza means little seed of squash. Pumpkin seeds were a celebrated food among many Native American tribes, who treasured them both for their dietary and medicinal properties. In South America, the popularity of pumpkin seeds has been traced at least as far back as the Aztec cultures of 1300 1500 AD. From the Americas, the popularity of pumpkin seeds spread to the rest of the globe through trade and exploration over many centuries. In parts of Eastern Europe and the Mediterranean (especially Greece), pumpkin seeds became a standard part of everyday cuisine, and culinary and medical traditions in India and other parts of Asia also incorporated this food into a place of importance.
3. Nutritional Benefits
Pumpkins are so
4. Anti inflammatory effect
Pumpkin seeds have anti inflammatory properties that are very useful against the arthritis and joint inflammation. Pumpkin fruit is one of the widely grown vegetables that is incredibly rich in vital antioxidants, and vitamins. While this humble backyard vegetable is less in calories but contains vitamin A, and flavonoid poly phenolic antioxidants such as leutin, xanthin, and carotenes in abundance.
The anti oxidants effectively protects the respiratory system from infections and free radical attacks, reducing and healing asthma attacks. The plant is a fast growing vine that creeps along the ground surface in a similar fashion like that of other Cucurbitaceae family vegetables and fruits such as cucumber, squash, cantaloupes...etc. It is one of the most popular field crops cultivated around the world, including the USA at the commercial scale for its fruit, and seeds.
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Diet therapy for liver disease.
The simple form of jaundice can be cured rapidly by diet therapy and exercises. Recovery will, however, be slow in serious cases which have been caused by obstruction or pressure in the bile ducts. The patient should rest until the acute symptoms of the disease subside. The patient should be put on a fruit juice fast for a week. The juice of lemon, grapes, pear, carrot, beet, and sugarcane can be taken. A hot enema should be taken daily during the fast to ensure regular bowel elimination, thereby preventing the absorption of decomposed, poisonous material into the blood stream. The fruit juice fast may be discontinued after the severity of the disease is over and a simple diet may be resumed on the following lines: On rising: A glass of warm water mixed with two teaspoons of lime juice. Breakfast: One fresh juicy fruit such as apple, papaya, grapes, berries and mangoes . One cup wheat dalia or one slice of whole wheat bread with a little butter. Mid-morning: Orange juice. Lunch: Two small chapattis of whole wheat flour, a cup of strained vegetable soup, a steamed leafy vegetable such as spinach, fenugreek or carrot and a glass of buttermilk. Mid-afternoon: Orange juice or coconut water. Dinner: Two whole wheat chapattis with a little ghee or butter, baked. Baked potato and one other leafy vegetable like spinach and fenugreek, a glass of hot milk with honey if desired. All fats like ghee, butter, cream and oils must be avoided for at least two weeks, and after that their consumption should be kept down to the minimum. Digestive disturbances must be avoided. No food with a tendency to ferment or putrefy in the lower intestines like pulses, legumes, etc., should be included in the diet.