Asparagus - Good Nutrition

Asparagus belongs to the family Liliaceae of the division Liliopsida. It is a popular herb and has been grown in many countries around the world. It is known for its anti-cancer, anti-fungal and diuretic properties. The origin of the name “Asparagus” comes from the greek asparagos meaning sprout or sparrow. The spears we buy in the store are actually the shoots from an underground crown. There are 300 varieties of asparagus and out of them only 20 are edible. They exist in different colors such as green, white and purple. Purple varieties have a high amount of the anthocyanin pigment. Archaeologists also found traces of wild asparagus in Egypt and other areas in Africa. It was also known to have been cultivated since the times of Pharaohs. The Romans preferred asparagus for its unique flavor and texture.

The emperor Augustine is known to have been very fond of it. In the early 16th century, asparagus was very popular among European Royalty. Its production was exclusively for the nobility until the 18th. century, when it became available in the market. Greeks, Romans, Indians and Chinese believed in its health properties. Today, it is recognized as a particularly healthy vegetable. It contains a wide variety of nutrients, vitamins and minerals.

Since ancient times, asparagus has been known as an excellent diuretic as well as a laxative. It contains original substances as asparagines that makes it a remedy for cholera. Asparagus has been used since ancient times in Indian medicine as a cure for many disorders of the gastrointestinal tract. Along with its protective effect on the cells of the stomach and intestines, asparagus has also been known to have antioxidant and immune stimulant effects. Further more it has also been used to cure disorders of the nervous system, liver, and certain infections. Asparagus has also been prescribed for the treatment of ulcers in the stomach and intestine. The roots of asparagus contain a wide number of compounds that posses antioxidant qualities. Asparagus is supposed to have highest amount of glutathione among all the herbs known so far. Glutathione is an excellent antioxidant and consumption of this amino acid can be a blessing for longevity.

Asparagus is a natural diuretic, and a heart healthy food, containing no fat, cholesterol or sodium. Ancient Chinese herbalists have used asparagus root to treat maladies from arthritis to infertility. One half cup of cooked asparagus contains significant amounts of folic acid, vitamin c, potassium and beta carotene. Folic acid helps prevent birth defects, cervical cancer, colon and rectal cancer and heart disease. Vitamin c protects against cancer and heart disease, and also helps to boost the immune system, where as potassium helps regulate the electrolyte balance within cells, and also helps maintain normal heart function and blood pressure. In short, asparagus is an excellent source of folate, vitamin K, A and B vitamins- B1,B2,B3 and B6, dietary fiber, manganese, copper, potassium and proteins. Histone is the main protein it contains which is the integral part of the cell growth. It has a sugar called inulin which can not be digested by humans but is a good source of nutrition for beneficial bacteria in our intestine.

Asparagus is well known for its anticancer properties since ancient times. “Asparagus for cancer” printed in the Cancer News Journal in December, 1972. It has shown excellent results against Hodgkin’s disease, cancer of bladder, lung cancer and skin cancer. The Elements of Material Media,edited in 1854 by professors at the University of Pennsylvania, shows that asparagus was used as popular remedy for kidney stones.


To make an extract from asparagus, one of the suggested procedures is:

1. Place the cooked asparagus in a blender and liquefy to make a puree and store it in the refrigerator.
2. Give the patient 4 full table spoons twice daily.

There are many ways of cooking asparagus. One can mix them with other vegetables or make a soup out of it. Mostly it is eaten as a boiled vegetable with little butter, salt and black pepper in this country.

Take care of your health with knowledge. I will post another article on some other interesting herb in the first week of January.

Wishing you all a very happy and joyous holiday season and a happy new year !


Ali M. Jafri, Ph.D.

Tea (Camellia sinensis)

Tea is the second most commonly used beverage after water. It is cultivated primarily in India, Srilanka, Indonesia and China. This is a small evergreen tree that grows up to 30 feet in the wild. Tea belongs to the family Theaceae of class Magnaliophyta of the domain Eukarya. There are 2 more commonly available varieties of tea; Camellia sinensis var. sinenensis(China tea) and Camellia sinensis var. Assam (India tea). In cultivation, it is more like a bushy shrub. Its bright green leaves are shiny, often with a hairy underside. Flowers are scented and can occur singly or in a cluster of 2 to 4. Its leaves are processed in both green and black tea. Green tea is simply the dried leaf. Black tea is dried and then fermented. There are also red and white teas. Most people drink it as a mild stimulant, but its best use is to prevent tooth decay, and work as a bronchial decongestant. It is also known to protect from heart disease, stroke, and cancer.



Tea contains high levels of antioxidants, some of which are called polyphenols, flavanoids, and catechins – all of which take care of the “free radicals” in the body and prevent them from harming the healthy cells. Higher quality teas may have more catechin antioxidants than lower quality teas. White tea has more antioxidants than any other tea. Green tea has more catechin antioxidants than black tea, since black tea goes through more processing. More researchers seem to agree that brewed (cold or hot) or caffeinated tea has more antioxidants than instant tea.

Tea helps in lowering blood pressure, cholesterol and protects from heart disease. It also helps in fighting off cancers and AIDS. Green tea has been reported to help in cure of esophageal cancer and black tea can slow down the spread of prostate cancer and cancer caused by smoking. Green and white teas are known to fight off colon cancer (Linus Pauling Institute at Oregon Sate University studies, carcinogenesis, 2003). Hot teas may lower the risk of some skin cancer. Teas also boost the body’s defenses as well as play a role in delaying Alzheimer’s disease.

To get the most health benefits out of tea, choose high quality loose leaf tea from your local or online tea shop. Brew it up and enjoy.

Keep exploring and keep learning! Take care of your health with knowledge.

My next article will be posted in the first week of December on the health benefits of another wonder herb – Asparagus.

Till then……………Adios!

Ali M. Jafri, Ph.D.

H1N1 Influenza Virus Pandemic

Wishing you all a good healthy fall and winter season. This fall we have quite a scare on the horizon. A couple of years back we were confronted with a threat of SARS (severe acute respiratory syndrome), last year it was the avian flu virus(H5N1) and this year there is a full blown threat of swine flu(H1N1). Influenza infections are common every year and the flu is a very contagious disease with a reasonably high rate of fatality.

The Influenza virus is of three types – Influenza A, B and C. Influenza A is the most contagious and fatal and has the broadest host range, from wild birds to pigs and many other animals, and humans. It changes fast due to the high rate of mutation. That is the reason we are on alert every year to make a new vaccine to combat new challenges. H1N1 is one of the sub-types of Influenza A virus; H3N2 is another sub-type which is part of the seasonal flu. Influenza A virus has 2 most prominent proteins – Hemagglutinin and Neuraminidase. There are various types of both of these proteins and that is how different subtypes vary. Both are important proteins in the infection process. Hemagglutinin anchors the virus at the receptors on the cell membrane, then Neuraminidase helps in injecting the viral genome in to the cell which in turn causes infection. So far we have known that genes (segments of DNA) are the ones that do the job of inheritance – whether we get a crooked nose or dimpled cheeks, widow’s peak or continuous hair line – but these influenza viruses tell us that RNA also works as genes. However, RNA genes are only limited to viruses, no other living organism has RNA genes.

Swine Flu (novel H1N1) has been reported to be pandemic by the World Health Organization (WHO). This is the variant of the virus which caused Spanish Flu (H1N1) in 1918. It is known to have killed 50 to 100 million people around the globe. Due to the high rate of mutation of the virus, you are never sure how it will actually behave, only time will tell. It is certain that our preventive measures will make a lot of difference in the severity of infection as well as spread of the virus. The recommendation from CDC (Center of Disease Control - the Pentagon of infectious diseases) and WHO (World Health Organization) is that we should prepare ourselves to face this threat. There are reports of fatality from this viral infection from many nations across the globe including ours, and our neighbors Mexico and Canada. All nations on this planet should be on full alert and the public needs to be educated and guided in this respect.

This most contagious influenza virus can be spread by coughing, sneezing, or nasal secretions. Therefore, it is important to cover your mouth and nose when coughing or sneezing with tissue. One should also keep a distance from a sick person. We all know that good hygienic practices go a long way in giving us good health. Any one can get flu, but the rate of infection is highest in children and the elderly. For most people it lasts a few days, but can also last up to 10 days. The infection causes fever, soar throat, chills, fatigues, cough, headache, muscle aches, and sometimes accompanied by vomiting and diarrhea. It can be followed by pneumonia making the existing medical condition worse.

Prevention and control

For seasonal flu, there are 2 types of vaccines available:

i. Inactivated (killed) vaccine, or the flu shot, given by injection into muscle
ii. Live, attenuated (weakened) influenza vaccine is sprayed into the nostrils

There are two kinds of prevention which one can exercise:

i. Vaccination
ii. Boosting the immune system by use of beneficial herbs and vitamins.

Most herbs have antimicrobial properties. There are quite a few herbal remedies. I would suggest you refer to my blog to get further information on this topic: http://www.holistichealthtips.blogspot.com.

The vaccine for seasonal flu is already available and for novel H1N1 will be available soon. It takes close to 2 weeks to develop protection against the virus. Both seasonal flu and novel H1N1 vaccination should be taken. I would also suggest that seniors should take vaccination against pneumonia.

I have borrowed some excerpts from Dr. L. Collins, who has been practicing medicine for a long time and now is my colleague as a Professor in the biology department. Her recommendations on prevention of flu are given here:

Preventive measures are listed below. They all stimulate the immune system to function more efficiently.

1. Eat fresh fruits and vegetables daily.

2. Sleep 7-9 hours nightly.

3. Exercise daily.

4. Wash hands frequently during the day and keep hands away from the face between washes. Wash hands for as long as it takes to sing happy birthday song.

5. Stress reduction modalities.

6. Eat onions and garlic often.

7. Vitamin D 4,000 i.u. daily.

8. Vitamin C 1-2,000 mg. daily according to Gastro-intestinal tolerance.

9. Vitamin B Complex when under stress.

10. Food with probiotics daily. Examples are kimchi, sauerkraut, yogurt, cultured buttermilk, cultured cheese, and cultured sour cream. Or, one may take acidophilus capsules.

11. Ginger tea daily.

12. Elderberry capsules 575 mg., 2 daily. If ill take 2 capsules 4 times a day.

13. Echinacea herb if exposed to the flu. Take for 10 days then go off for 7 days.

14. N-acetylcystine 600mg. twice a day and then if become ill, increase to 4 times a day.

15. Golden seal 400 mg. 1-2 capsules 4 times a day if become ill. Take for 2 weeks and then stop for a week.

For discussion in detail, I refer you to her blog: drlcollinswords.blogspot.com.

You can Call 1-800-232-4636 or visit CDC‘s website at WWW.cdc.gov/flu. CDC is the most authentic source of information on infectious diseases.

This is a humble attempt to furnish you with information on the Swine flu (novel H1N1) virus. For treatment, you should get in touch with your own physician, as he knows the best about your health status. There is a lot of information available through CDC and other web sites.

Please take care of your health with knowledge.


Ali M. Jafri, Ph.D.

Lemongrass - The Body Purifier

Lemongrass (Cymbopogon ciatrus)



Lemongrass is a perennial grass that belongs to the family Poaceae of the division Liliopsida. It is native of India and Nepal and is commonly found and popular in Indonesia, Malaysia, Thailand and Caribbean Islands. Lemongrass has been associated with Asian cooking since ancient times. Even today it is very popular in this part of the world, in fact it is liked all around the world. You can even find special lemongrass restaurants. Another popular name for lemongrass is Citronella, the common scent that you usually find in candles, perfumes, and soaps.

Citronella is known for its stress relieving properties and a good sleeping aid for insomniacs. It is also known for its insect repellent properties. Since dogs hate citronella, it is sometimes sprayed on them to prevent barking or just to calm down their behavior. However, I feel it is a cruel act. Lemongrass is a good cleanser that helps detoxify the liver, pancreas, kidney, bladder and digestive tract. It cuts down uric acid, cholesterol, excess fats, and other toxins in the body. It stimulates digestion, blood circulation, and lactation. It also alleviates indigestion and gastroenteritis. Skin improvements are noticeable with use of lemongrass, like reduction of acne and pimples, toning of muscles and tissues. Lemongrass can also reduce blood pressure, and be used as a remedy for fevers and colds.

The leaves and base of this tender perennial are used as food flavoring and its essential oils are used medicinally. Citral, an essential oil found in lemon peel, is the constituent responsible for its taste and aroma .Lemongrass is also known as Sweet Rush and sometimes called Fever Grass in the Caribbean.

There is no grass like lemongrass, a very useful medicinal herb with a tasty food flavor. It wards off anxiety, headaches, fever, and insomnia and also lowers blood pressure. One can drink lemongrass as a tea 3 to 4 times a day by placing about 2 gram leaves in a cup of hot water. You can also make an extraordinary medicinal drink with lemongrass. Just take a few fresh or dried leaves of lemongrass, 2 to 3 cloves, a small cinnamon stick and some turmeric powder and boil them in milk. Drink it when it cools down. This is also a good remedy to for coughs and colds.

Scientists are now studying Thailand’s favorite soup: Tom Yum Kung, which contains garlic, fresh chillies and cilantro, with lemongrass as the main ingredient. Tom Yum is considered capable of combating colds, the flu, and even some cancers.

Recently Dr. Weinstein, of Ben Gurion University in Israel, published his successful research on the role of lemongrass in apoptosis (cell death) of cancer cells in vitro. There is quite a bit of excitement about this research. In fact, in Israel, some doctors advise cancer patients to drink about 8 glasses a day of lemongrass tea before going for radiation treatment.

As always, your doctor should be informed about your eating habits and alternative medicine treatments. Take care of your health with knowledge. My next article will be posted in the first week of October, on Tea - a popular drink.

With much blessings,

Till then……………!


Ali M. Jafri, Ph.D.

Flax Seed

Flax Seed (Linum usitatissimum)



Flax linseed is a member of the genus Linum and belongs to the division Magnoliophyta of the kingdom Plantae. It is native to the area extending from the eastern Mediterranean to India. Flax was extensively cultivated in ancient Egypt, Mesapotamia and Assyria and now it is grown all over the world. It is an annual plant growing to the height of 1.2 meters. Its flower is of a pale blue color. Flax seed has been used since ancient times. Flax is grown for both its seeds and fiber. Fabric, dye, paper, medicines, fishing nets, hand gels and soaps have been made from different parts of this plant. It is also grown as an ornamental plant in gardens.

Flax seeds come in 2 varieties – Brown and Yellow . Both have almost similar nutritional values. Flax seeds are known to have a high level content of omega-3 fatty acids, lignan (antioxidant) and fiber. Flax seeds as a whole are stable seeds, but milled seeds can go rancid at room temperature in as short as one week. Excessive consumption of flax seed can also cause diarrhea.



Our modern diet is highly processed and is deficient in nutrients and fiber. Flax seed is an excellent source of omega 3 fatty acids, lignan and fibers. It has been shown to lower cholesterol and triglycerides, as it contains an abundant amount of alpha-linolenic acid, a compound which is known for its heart protective abilities. Some studies suggest that omega 3 fatty acids can reduce blood levels of homocysteine which if elevated could result in bad heart conditions and stroke.

Flax seed is also used as a treatment for diverticulitis. Two to three tablespoons of crushed flax seeds 2 to 3 times a day is recommended in cases of diverticulitis as well as for relief of chronic constipation. If you are using this amount of flax seed, you must drink plenty of water, at least 8 glasses a day to keep the bulk moving through your digestive system. Flax seeds contain generous amount of lignans, which help control endometrial cancer (and maybe breast cancer). Flax seed is also beneficial in treatment of psoriasis.

I personally have been taking for quite a while ground flax seed – one tablespoon with my cereal; and strongly feel it has been quite a help in maintaining my over all health. Recently, we have started making a cocktail of different seeds. This consists of 2 tablespoons flax seed, 1 tablespoon pumpkin seeds, 1 tablespoon sunflower seeds, 1 tablespoon of sesame seeds ground together. I was influenced by my niece, Dr. Noshin Ahmed of New Jersey during her visit this summer to our place, in the use of this concoction.

Use everything in moderation and always remain in consultation with your doctor. Wishing you all very good health and start of a beautiful fall season. Take care of your health with knowledge. My next article will be on another fascinating herb – lemon grass.

Till then………….!


Ali M. Jafri, Ph.D.

Mushrooms - Food for the gods

Mushrooms are an interesting group, very different from plants. They have no roots, leaves, flowers and seeds and completely devoid of chlorophyll. So they cannot make their own food and grow as saprophytes. They belong to an entirely different kingdom, Fungi of domain Eukarya. There are close to 14,000 species of mushrooms out of which only 3000 are edible, about 700 have medicinal value and less than one percent are poisonous. Mushrooms are found growing naturally all over the world since ancient times. However, their cultivation started in Europe some time in the 16th century. The first cultivation was near Paris, even today there are huge areas under cultivation of mushrooms in France. In the United States, mushroom cultivation started in the late 19th century. Most mushrooms are grown in the state of Pennsylvania. United States is supposed to be one of the biggest country to grow mushrooms commercially.

Most people are not aware of the medicinal value of mushrooms. This is a wonderful herb loaded with medicinal values. Nowadays, there is a lot of focus on mushrooms and their anti-cancer attributes. They have anticancer and antiviral properties and high nutritional value. There are many types of mushrooms available, however I will focus briefly only on 4 different types – button mushrooms, maitake, reishi and shiitake.

Button Mushrooms (Agaricus bisporus): These mushrooms look like little umbrellas. They have a dense umbrella like cap attached to a stem called stipe. There are 3 types of button mushrooms: white mushroom, crimini and portabello. White mushroom is cream in color and most commonly found in stores. Crimini mushroom looks just like a button, is coffee colored and has a more distinct flavor. The portabello mushroom is of a larger size and has a meaty flavor. The scientific name of these type of mushroom is Agaricus bisporus. Crimini mushroom is called by many other names as well- cremini, baby bellas, and portabellini.



Button mushrooms have grown wildly since prehistoric times. They have been consumed by early hunter-gatherers. Since ancient times, mushrooms are known to have special powers. The Egyptians believed that they grant immortality. Pharaohs believed they were the only ones worthy of this gift. The common people were not supposed to touch mushrooms, let alone eat them. In ancient Rome, mushrooms were thought to be food for the gods. Greeks used to feed mushrooms to their warriors for the strength. Also in China, Russia and Mexico, it is believed that eating mushrooms grants them superhuman power.

New research indicates that button mushrooms are equally rich in antioxidants as their more expensive cousins maitake, reishi and shiitake. The button mushroom is the foremost cultivated mushroom in the world with thousands of tons being consumed every year. It is often thought of as poor nutrition and lower medicinal value in comparison to other expensive forms. But that does not seem to be true any more. Recent research proves that these mushrooms are equally good and sometimes proven to have more antioxidants than other expensive ones. They are also as good in lowering cholesterol and preventing chronic diseases. White button mushroom is supposed to have high amounts of ergothionein with anti aging properties. It also protects against cancer, cellular destruction and other diseases.

Maitake (Grifola frondosa). This is one of the popular mushrooms from Japan. This delicious edible mushroom is known by mushroom hunters as “hen-of-the-woods”, because it grows in clusters on the ground at the base of the trees and stumps, clusters that resemble fluffed tail feathers of a nesting hen. The Japanese also call it dancing mushroom. The underside of this mushroom is white with tiny pores instead of gills. Grifola belongs to a family of mushrooms called Polypores. In general polypores are non-toxic, but only few are edible. Most are tough and woody, growing as brackets or shelves on dead or living trees. In the western part of the world, polypores mushrooms are of interest to forest pathologists because they cause heart rot in living trees and are important decomposers of dead drying trees, but in the far east they are highly esteemed as medicinal herbs.



Maitake supplements are used to cure cancer, AIDS and chronic hepatitis. It is claimed to boost immune system and also used as a remedy for chronic fatigue syndrome and environmental illnesses. Maitake is specially recommended for the stomach and intestine, as well as blood sugar levels. It has been actively investigated by Japanese scientists and doctors.

Maitake also contains grifolin, an important beta-glucan polysaccharide. Grifolin has been shown to activate macrophages, a cell considered “heavy artillery of the immune system”. D-fraction, one of the polysaccharides in maitake mushroom, also energizes the immune system. This mushroom is reported to be effective against leukemia , stomach and bone cancers. Responses were further improved when maitake D-fraction and chemotherapy were used together. Individuals receiving maitake D-fraction polysaccharide also experienced relief from the side effects of chemotherapy, such as loss of appetite, vomiting, nausea, hair loss and deficiency of white blood cells. In addition, many doctors in Japan use maitake mushroom to lower blood pressure and blood lipids. It also helps digestion by regulating the stomach and intestines, and helps eliminate food stagnation.

Shiitake (Lentinus edodes); Shiitake is a symbol of longevity in Asia, because of its health promoting properties. It has been used by the Chinese for more than 6000 years. Now this mushroom of rich smoky flavor is getting common in the United States and can be found in supermarkets across the country. This mushroom treats nutritional deficiencies, liver ailments and heart disease. It is known to have a compound called lentinan (branched beta–glucan) that has antiviral, immune stimulating, anti tumor properties and also strengthens an individual’s ability to fight other infections and diseases. Against influenza and other viruses, lentinan has been shown to be even more effective than prescription drugs. It even improves the immune status of individual infected with HIV, the virus that causes AIDS.

Another compound of much interest called eritadenine has been found in shiitake mushrooms, which lowers cholesterol levels in various circumstances. The more you take it, the more your cholesterol level drops.



Another interesting compound discovered in this mushroom is L-ergothioneine. It is a powerful antioxidant. At the 2005 American Chemical Society meeting in Washington, D.C., researchers reported that mushrooms contain higher concentrations of L-ergothioneine than either of the two dietary sources previously believed to contain the most: chicken liver and wheat germ. They found that shiitake, maitake, and oysters contain the highest amounts, with up to 13 mg in a 3 oz. serving, whereas portabella and criminis have about 12 times more of this chemical than chicken liver and wheat germ.


Reishi (Ganoderma lucidum): Asians commonly use reishi mushrooms. It is highly regarded in China and has been dubbed as “the medicine of kings”. Scientific reports mention the use of this mushroom in significantly reducing altitude sickness in Tibet when people climb to the heights of 15,000 ft. Reishi increases blood oxygen consumption. 16th century Ming dynasty texts say that this marvelous medicinal mushroom “mends the heart”. Albert Leung, Ph.D. says in his Better Health with (mostly) Chinese Herbs and Foods that reishi has considerable value in preventing and treating arrythmia. It is considered a heart tonic like hawthorn and ginkgo. It improves blood flow to the heart and reduces coronary demand for oxygen and helps ease the chest pain of angina.



Reishi mushroom is particularly beneficial for asthma patients and people with other respiratory complaints. It has healing effect on the lungs and good for respiratory strength and coughing. For four millennia, the Chinese and Japanese have used reishi mushroom as a medicine for liver disorders, hypertension, and arthritis. Today’s researchers have found that reishi has anti-allergic, anti- inflammastory, antiviral, antibacterial and antioxidant properties. There is also suggestion that reishi may help in fighting cancer. In addition, a protein isolated from reishi –Ling Zhi-8 may reduce the risk of transplant rejection.

Reishi is also claimed to elevate the spirit, and also a mood-elevating substance. Traditionally, reishi is believed to help transform individuals into a more spiritual being. Just as mushrooms transform decayed material on the ground into life giving nourishment, reishi converts hostility and other negative feelings to more positive form, thereby raising the spirit and unshackling the mind. Individuals can consume reishi every day to support immune system, peace of mind and physical vigor. Reishi is available in syrups, teas, tinctures, tablets, soups and by injection.

Maitake, shiitake, reishi and button mushrooms all have overlapping properties – good nutritional value and high medicinal and curative properties. Raw mushrooms are naturally cholesterol, fat and sodium free. They contain very few calories -five medium sized button mushrooms added together only have 20 calories. I must say that it is one of the best foods to maintain your optimal health.

Most of these mushrooms are available in syrups, teas, tinctures, tablets and in capsules. Follow the instructions given on the package. I will recommend that you add them in your favorite food such as in soups, on burgers, as part of a sandwich or cook them with other vegetables. Of course many of us order pizza with mushroom and green onion toppings. Always use herbs in moderate amounts in consultation with your Physician.

My next article will be on the health benefits of another important herb – Flax Seeds. Wishing you well and have an enjoyable summer season.


Ali M. Jafri, Ph.D.

Spirulina

Spirulina (arthrospira platenis)is a microscopic spiral form of blue green algae which belongs to the domain Bacteria. It is a prokaryote and more highly evolved than true bacteria. Its existence can be traced back to 3.5 billion years ago. It belongs to the first group of living organisms that made planet earth rich with oxygen and was the basis of further diversification in evolution. Its DNA carries history of billions of years. Like plants, blue green algae converts solar energy to chemical energy and during the process absorbs carbon di oxide and releases oxygen. We owe our own existence to plants due to their intrinsic feature of producing oxygen. It will be safe if I say, no plants, no life. Nostoc and Anabaena are some other members of the spirulina group. Spirulina seems to be another amazing herb with so many benefits to mankind.



Spirulina flourishes in warm alkaline waters of central Africa and Mexico. It also grows in fresh water and salty waters. It is quite adaptable to different environments and easy to grow in pure culture. It has been used as a dietary supplement for centuries by Aztecs and Mayan tribes of Mexico. It is believed that dried spirulina may have been the manna for Israelites who wandered in the desert for 40 years. It is supposed to have 20 times more protein than soybeans and more beta carotene than carrots. Spirulina is a rich source of other nutrients as B vitamins, vitamin E, carotenoids, calcium, manganese, zinc, copper, iron, selenium and gamma linolenic acid(an essential fatty acid), RNA, DNA, chlorophyll, and phycocyanin. Cholorophyll is an excellent detoxifier of the body and this blue pigment phycocyanin is supposed to be an anticancer agent particularly for the liver cancer. It is supposed to have more vitamin B 12 than in liver (good news for vegetarians and vegans).



Spirulina is known to boost the immune system, and may have antiviral and anticancer effects. Lab. tests from animals suggest their protective power against harmful effects of radiation. Spirulina has been used in Russia to treat victims of nuclear radiation, especially children of the nuclear disaster at Chernobyl. In these children whose bone marrow has been damaged from radiation exposure, spirulina seems to boost the immune system.

The many wonders of this tiny organism are worth mentioning for the general benefit of humanity. I also feel that in the near future, spirulina may emerge as a powerful dietary supplement and a real hope for this hungry world. These days there is more exposure to radiation through diagnostic xrays and ct scans and here is an herb that plays the role of protecting one from the harmful effects of radiation. In Africa and India, spirulina is being used as a dietary supplement for better health specifically among those that are malnutritioned or economically deprived.

Antenna Technology of Switzerland has released a video entitled “A sustainable approach to combat malnutrition.” It is interesting and worth your time.


To sum it up:

1. Spirulina is a high source of wide variety of nutrients. Potential of being adapted as dietary supplement globally.
2. A good source of vitamin B 12 especially for vegetarians.
3. May act as antiviral and anticancer agent.
4. Research suggests it protects from harmful effects of radiation.
5. Excellent booster of immune system.
6. Make sure you are not allergic to spirulina.

It is recommended to take up to 3000 mg of spurilina per day. It can be taken in form of capsules-6 capsules of 500 mg each. It can also be bought in powder form and can be sprinkled in you salads, cereals or drinks. It is better to start in lower dosage first. Always use alternative medicine with consultation with your physician. Grow in knowledge for your optimal health. My next article will be on health benefits of mushrooms.

Love, peace and blessings always.


Ali M. Jafri, Ph.D.

Garlic - a wonder herb

Garlic belongs to the family Amaryllidacae of the class Liliopsida and division Magnoliophta. Other members of the family are onion, chives, shallots and leeks. Garlic is also known as stinking rose, heal-all, rustics or poor man’s treacle. By all standards it can be designated as a wonder drug.

Garlic is a herbaceous plant and its bulb is the most commonly used part of the plant. The bulb is commonly divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption(raw and cooked), and for medicinal purposes. The leaves, stems, flowers and the head(spathe) are also edible and most often consumed while immature and still tender. The culinary and medicinal uses of garlic have been well documented since ancient times.





There is an old English saying “ Manners maketh man”, but in all reality it is food that maketh man. We all know the power of nutrition(food) right from birth till we die. Our growth and development is around what we eat and how disease free we remain. Hippocrates, the father of western medicine advises his followers to “let food be your medicine and medicine your food”.

Garlic is the world’s 2nd oldest medicine(after ephedra) and still among the best. Among Allium genus, it is the most powerful herb. Garlic records go back to 10,000 years ago. It was found at that time in inhabited caves. The first garlic prescription goes back to 3000 B.C. Garlic has been used universally since ancient times, but no body enjoyed it more than the Egyptians. They were called “stinking ones” because of their garlic breath. Garlic played major role in the lives of slaves who built Egyptian pyramids. This herb was found in the tomb of King Tut. According to Egyptian belief garlic prevents illness and increase strength and endurance. The world’s first recorded labor strike was due to shortage of garlic during the construction of one of the pyramids in Egypt. Rationing of garlic to the slaves resulted in a strike. The world’s oldest medical text , the Ebers Papyrus mention garlic as an ingredient in 22 remedies for headache, insect and scorpion bites, menstrual discomforts, intestinal worms and heart problems. Greek athletes have used it before the races and the soldiers before going to war. Greek midwives have been known to hang garlic in the birthing rooms to protect newborns from illnesses as well as from witchcraft. Greek and Roman physicians have used garlic commonly in their treatments of diseases. Hippocrates recommended it for infections, wounds, cancer, leprosy, and digestive problems. Pliny listed garlic in 61 remedies for ailments ranging from the common cold to epilepsy and from leprosy to tape worms. Like the Greeks, Ayurvedic healers have used garlic to treat leprosy. Indians also used garlic to treat cancer. Many of these treatments have been supported by modern scientific researches.

Garlic is unique because of its high sulfur content. In addition to sulfur, garlic also contains arginine, oligosaccharides, flavanoids and selenium, all of which may be beneficial to health. The characteristic odor and flavor of garlic comes from sulfur compounds called allicin. This compound allicin is not only antibacterial, antifungal, antiparasitic and antiviral agent, but is also effective in killing of harmful microorganisms which have been drug resistant. It is usual for microorganisms to mutate and become resistant to pharmaceutical drugs. Garlic is known to kill harm full bacteria and is good for maintenance and the growth of beneficial bacteria.

Louis Pasteur, a famous biologist used garlic cloves in the petridish to test its antimicrobial activity and found that it can kill many types of bacteria. In 1950s Dr. Albert Schweitzer has used garlic to treat cholera, typhus and amoebic dysentery while working as a missionary in Africa. During both world wars, garlic has been used to treat many diseases, especially to disinfect wounds and treat gangrene. The soviet army relied so much on the use of garlic that it was nick named as “Russian Penicillin”.

Since the 1920s, garlic broad spectrum properties have been confirmed by many researches. Garlic kills the bacteria that causes tuberculosis, food poisoning, female bladder infections. Garlic may also work against influenza virus infections. Chinese researchers report success using garlic against 21 cases of cryptococcal meningitis, an often fatal fungal infection. Several studies show its effectiveness in treating athletes foot and vaginal yeast infections(candida albicans). The Cherokee also used it as expectorant for coughs and croup.

Garlic is reported to work against many cancers since ancient times. It is now known to work and reduce esophageal and stomach cancers. Reports also indicate its role in reduction of colorectal cancer, intestinal cancer and also prostate cancer. Hippocrates is believed to use garlic for the treatment of uterine cancer. Now we know that garlic is being actively investigated as an anticancer agent. Garlic also shows promise in the treatment of AIDS.

European studies show garlic’s role in eliminating lead and other toxic heavy metals from the body. American population has been exposed to the intake of lead due to leaded gasoline. Children are particularly sensitive to the effects of lead. Add garlic liberally to spaghetti sauces and other foods children enjoy.

Garlic is used to lower blood pressure. In addition, it has the ability to cut down cholesterol and increase HDL level (good cholesterol). Garlic is the best anti-clotting agent and it contains more anticoagulant compound than any other herb. It is a major herb for control of heart attack due to its blood thinning quality and its ability to control high blood pressure. Garlic extracts help to cure ear infections and some minor skin disorders. It also helps in indigestion.

I believe garlic has been the most commonly used culinary and medicinal herb throughout human history. I use garlic capsules and cinnamon-garlic concoction every day to keep myself in good health and call them life savers. Overuse of any herb can cause problems and in some cases can be life threatening. Keep in touch with your own physician. Take care of your optimal health with knowledge.

Soon I will post another article on an important herb – Spirulina (blue-green alga).


Ali M. Jafri, Ph.D.

Ginger - An Excellent Digestive Aid

Ginger belongs to the family zingiberaceae of the class: liliopsida and division: Magnoliophta. It is also known as Jamaican ginger, African ginger, Cochin (Asia) ginger. Ginger is a perennial rhizome plant. The tuberous rhizome creeps and increases in size underground. The flowering stalk rises directly from roots and reaches to a height of approximately 2 ft. with narrow lanceolate leaves.

In India, an important saying is ”Every good quality is contained in ginger”. Well, it seems an overstatement. No doubt, it has many qualities and is considered as an essential herb in cooking. Ginger has been used since ancient times in China and India. In India and Pakistan, ginger is an integral part of cooking, so is true of other Asian countries. In India, it is also considered as physical and spiritual cleanser. The first great Chinese herbal guide, the Pen Tsao Ching, compiled by legendary emperor/sage Shen Nung around 3000 B.C. mentions ginger as cure for many ailments. Shen Nung tried most of the herbs on himself, at times in the excessive amounts. His death also occurred due to over dosage. Shen Nung recommended ginger for colds, fever, chills, tetanus and leprosy. The Pen Tsao Ching also endorsed one of the Indian saying “ Ginger eliminates body odor and puts a person in touch with the spiritual(realm). Chinese sailors have chewed ginger to protect them from sea sickness, arthritis and kidney problems. Ginger roots role as protector of gastrointestinal tract is well known when used in appropriate dosage. It plays great role in preventing any form of nausea, gas, heartburn, flatulence, indigestion, diarrhea, dizziness, vertigo and any other acute gastrointestinal condition can be successfully treated with ginger root.



Recent researches endorse anti-inflammatory properties of ginger. It is recommended for the treatment of arthritis and provides excellent results. For motion sickness it seems to be a better treatment than our standard drugs. If you suffer from motion sickness, take ginger capsules about 30 minutes before engaging in an activity. Grated ginger with olive oil is an old-fashioned effective remedy for dandruff. Apply to scalp before you shampoo.

To summarize, I should say that ginger provides cure for arthritis, calms an upset stomach, relieves motion sickness and helps in cold and flu sickness. As a gargle, it can help in case of sore throats. Externally it helps in muscle sprain treatments.

Ginger can be taken best in form of capsules available at health food stores. Ginger teas are commonly available. You can make your own infusion by pouring a cup of boiling water onto 1 teaspoonful of the fresh root and let it infuse for 5 minutes. Drink as needed. I myself use a ginger –cinnamon concoction ( 1 inch piece of ginger and almost the same size of cinnamon stick is boiled in 2 cups of water and then simmered for 20 minutes). I drink this concoction with some honey at least twice a day. I believe it does lots of good to my every day health especially to ward off colds, flu and cough as well as great help for the gastrointestinal system. Use these herbs in consultation with your physician.

I will be posting soon an article on garlic – another popular herb.
Till then take care of your good health.



Ali M. Jafri, Ph.D.

Dandelion - A Liver and Gall Bladder Tonic

The dandelion (Taraxacum officinale) belongs to the Asteraceae family of the phylum Magnoliophyta. It is a wide spread common weed which is found every where and is the most easily grown plant with beautiful yellow flowers.

Dandelion roots have been listed as excellent food for the liver by Daniel Mowrey, Ph.D., author of Herbal Tonic Therapies. The whole plant can be used externally and internally for curative purposes. Juice of the stems of this plant can be used to dissolve warts on the body. Dandelion is a powerful diuretic and the best natural source of potassium. It is also used for the treatment of gall bladder, kidney and urinary disorders, gallstones, jaundice, cirrhosis, hypoglycemia, edema associated with high blood pressure and heart weakness, chronic joint and skin complications, gout, eczema and acne. It is also helpful in the treatment of muscular rheumatism. As a tonic it strengthens the kidney. USDA Bulletin #8, “Composition of Food,” rates the dandelion as a top 4 green vegetable in overall nutritional value. The young leaves can be used in salads containing more beta-carotene than carrots, more iron than spinach, and contains high level of vitamin, A, C and many B vitamins, plus potassium, phosphorus, magnesium and zinc. If you put Dandelion leaves and flowers in a paper bag with unripe fruits, it produces ethylene which helps in quick ripening of the fruits.

The dandelion can be used as capsules available in the health food stores and can also be taken as tea. Put 2 to 3 teaspoons full of the powdered root into one cup of boiling water and gently simmer for 10 to 15 minutes. You should drink this three times a day, the leaves and flowers may be eaten raw as part of a salad. Use 1/2 ounce of dried leaves per cup of boiling water and simmer for 10 minutes. Drink this infusion three times a day.

Keep in touch with your own physician and let him/her know what other therapies you have been using to maintain your health.

Ali M. Jafri, Ph.D.

Turmeric – The Golden Goddess

Turmeric belongs to the zinigiberaceae family of the class Liliopsida and the division Magnoliophyta.  Turmeric is very closely related to ginger. This plant is widely grown in India, China, Indonesia and some other countries of Asia and also part of Africa. In India and Pakistan, it is commonly called “Haldi”. Turmeric is an herbaceous perennial plant with pulpy, orange, tuberous rhizome. Rhizome is a stem which is underground and this part is used to make powder or extracts from turmeric. The aerial part of the plant attains the height of 2 to 3 feet. Most of it is lily like leaves, central flower spike with funnel shaped yellowish white flowers.

For centuries, it has been commonly used in India and China. In India it is a revered plant and commonly used in religious ceremonies and weddings. Ubtan, which is made of turmeric and some other herbs and oils, is often rubbed on the skin of girls to make their skin lighter and smoother. It produces a glow on the skin and protects skin from infections and environmental pollutants.

Turmeric has been used to preserve food as well as to add color to food. Buddhist monks used to dye their robes with turmeric. It is a part of religious and spiritual Hindu activities and holds a place of honor in Ayurvedic medicine. Also used commonly in Unani medicine. It is one of the main ingredients of curry powder and gives yellow color to the curry. Cooked curry is not only tasty but very beneficial for your health. In the words of David Frawley, “If I had only a single herb to depend upon for all possible health and dietary needs, I would without much hesitation choose the Indian spice turmeric”.



This herb has enormous benefits and is now being researched all over the world including the United States. Its main ingredient is a compound called curcumin. It has been purified and available commercially. This chemical extract of turmeric is a powerful antioxidant and responsible for most of the beneficial qualities of this wonderful herb. Turmeric is a good source of vitamin C and E. It is being actively investigated for the cure of skin, breast and colon cancer. It is good for your cardiovascular system and useful in preventing blood clots and reduces high cholesterol. It protects you from Alzheimer’s disease and multiple sclerosis. Turmeric also relieves you from all kinds of arthritis.

Turmeric is added in food to increase digestion, reduce gas and bloating. It acts as a carminative, stimulates bile production in the liver and encourages excretion of bile via the gall bladder. If I had gall stones, I would cook lots of curries and go heavy on the turmeric. It is beneficial for people who feel tired after consuming meals or who have gas and bloating problems. This herb has similar liver protective properties as milk thistle and artichoke leaves. Turmeric preparations are very useful to treat hepatitis, cirrhosis and jaundice. Turmeric has antiviral, antibacterial, antifungal, anti-inflammatory and anticarcinogenic properties. It is now known to stop the multiplication of the HIV virus. It stops synthesis of topoisomerase enzyme and also encourages apoptosis.

Regular use of turmeric can be a cure for colitis, Crohn’s disease, diarrhea, and Giardia or Salmonella infections. The itching and inflammation that accompanies hemorrhoids and anal fissures can be reduced by use of turmeric. It is good for skin problems and can be helpful in conditions like eczema psoriasis and acne.

It is said in the Hindu religion that turmeric gives the energy of the Divine Mother and grants prosperity of health. Turmeric purifies the chakras, as well as cleans and purifies the path of the subtle body.

Turmeric can be taken as capsules or in form of infusion. For an infusion, put ½ to 1 teaspoon full of powder in a glass of warm milk and drink up to 3 cups a day. People of India and Pakistan revere turmeric and use it liberally in their cooking. I guess that is one of the best way to take your medicine.

What a fantastic herb that has so many uses and an exhaustive list of curing many diseases. It produces radiance if you use it as a tonic for the skin. It is also believed that if pregnant women use this herb in the last month of pregnancy, the baby will be healthier and have lighter and glowing skin. One herb and so many cures, it is just amazing. There is more focus now on this herb and my belief is that the uses of this herb will increase many folds in the near future. Keep your eyes open to harvest the benefits.

Grow with knowledge and make the best use of the resources God has provided us. Keep in touch with your physician and brief him/her up of all the things you use. Your physician is your best guide.

Soon, I plan to post articles on Ginger and Garlic. Until then, take care of your optimal health with knowledge.


Ali M. Jafri, Ph.D.

Milk Thistle - A Liver Tonic

Milk Thistle (Silybum marianum) belongs to the family Asteraceae of the phylum Anthophyta. It is an annual or biennial prickly herb, which can attain a height of 4 to 8 feet and is quite an invasive weed. It has been used for over 2,000 years for the medicinal treatment of a variety of ailments. It has been extremely popular in Europe as a tonic for the liver, one of the largest organs in the human body. The liver plays a critical role in maintaining good health.

Milk Thistle contains a flavanoid called silymarin, which has been shown to have a direct effect on liver cells. Numerous researches show that milk thistle enhances overall liver function, as well as stimulates the production of new liver cells. It also boosts the level of glutathione, the powerful antioxidant that is present in highest concentration in the liver.

As the name of this herb shows, it is an excellent promoter of milk secretions and is safe to be used by all breast feeding mothers. It is also claimed to increase the production and flow of bile from the liver and gall bladder and can also be used for gall bladder problems.

Use of Milk Thistle has the following benefits:

1. Rejuvenates the liver.
2. Increases the secretion and flow of bile used for the digestion of fats.
3. Good for people suffering from cirrhosis of the liver, hepatitis, and from poor liver functions.
4. It is also recommended for smokers and people exposed to pollutants at the work place.
5. It can also be used against mushroom poisoning.

Even if you do not have liver disease, milk thistle can work as a tonic to improve liver health and remove toxins from your body. Your liver is under assault ever day by the environmental pollutants of the modern age. The seeds of this plant are supposed to have highest concentration of silymarin. You can buy milk thistle capsules from health food stores and follow the instructions or you can also make an infusion: pour a cup of boiling water onto 1 teaspoonful of the dried herb and leave to infuse for 10 to 15 minutes. This should be drunk 3 times a day or as needed.

If you like gardening, you can grow your own milk thistle in the garden. Young leaves of this herb can be used in salads, although they contain only traces of silymarin. However I will not advice you to grow them in your garden. In addition to the medicinal values, its seeds can be roasted, ground and used as a substitute for coffee.

Keep in touch with your physician and let him or her know what kind of herbs you intend to use. He or she can be your best guide, as they have an overall picture of your health.

Think green, go green and be healthy.

Vitamin D Connection

Modern research brings Vitamin D as a focus for health and encourages taking it in higher dosage than it is usually taken. Vitamin D is a unique, fat soluble vitamin and not a stranger. It is produced by your own body as you are exposed to the sun. The amount depends on the time of day, season, latitude and skin pigmentation (darker skins make less D).

Only a few foods supply vitamin D. Whole milk is fortified with Vitamin-D and contains 100 IU(International Units) per cup.

The latest research reveals that at a certain dosage, Vitamin D works at molecular level in turning on/off of the genes and producing antibiotics in the cell. Most recent surveys indicate that many people are deficient in Vitamin D, especially those who are over 60, live in northern states, and have darker skins. In North America, Vitamin D levels in blood drop drastically during winter months. Many young people have low blood levels of D according to some recent surveys. Obesity and some cancers develop in individuals with reduced blood levels of Vitamin D.

Recent studies indicate that people taking D supplements daily usually 400 to 800 IU had a 7% reduction in total mortality rate. Some experts like Dr. Edward Giovannucci of Harvard and Dr. Bruce Hollis of the Medical University of South Carolina, recommend screening for Vitamin D. Dr. Hollis says “ Everyone needs to know his or her level of 25-hydroxy Vitamin D” because of its potentially protective effect against chronic diseases. The amount of D in a multivitamin (usually 400 IU) and /or from exposure to the sun for short periods may not be enough to reach desirable levels. We all differ from person to person in our abilities to make and utilize D. Therefore it is important to be tested clinically.

The blood levels of 30-40 ng/ml of 25-hydoxyvitamin D are desirable. However, many people specially over 60 and during winter, have levels of 20 ng/ml or below .There is serious debate, however, even on the optimal blood levels. Dr. Hollis believes that at least 50-60 ng/ml is a better goal.

So, let us increase awareness of our Vitamin D levels. Check with your physicians and raise your optimal health with knowledge.

Cinnamon - A Healthy and Tasty Herb

Cinnamon grown mostly in southern Asia is a tree which can attain a height of up to 30 feet. It belongs to the plant family Lauraceae of phylum Anthophyta. Collectors strip the aromatic bark from young branches no more than three years old. Its bark is used in cooking and medicine. Ancient Chinese herbalists mention it as early as 2700 B.C. as a treatment for fever, diarrhea and menstrual problems. Ancient Ayurvedic herbalists in India have used it for several similar problems. Cinnamon was among the spices whose trade funded the glore of Venice. Earlier in civilization, Egyptians used it for embalming (cinnamon has antibacterial and antifungal properties) and Rome imported vast quantities of it, oddly enough to flavor wine not food. Using cinnamon as a cooking spice became common during the Middle Ages, when it also gained a reputation as a digestive, an aphrodisiac, and a cold remedy. Having cinnamon in the house was a status of medieval European elites. Nowadays, cinnamon is used commonly to flavor desserts, as well as a companion to coffee and tea.

There are close to a hundred varieties of Cinnamon Vernum. However, two varieties of cinnamon are most common in the markets, one from Ceylon (Cinnamomum zelaynicum) and the other from China (Cinnamomum aromaticum). Ceylon is now known as Sri Lanka. Ceylonese Cinnamon is also referred as “True Cinnamon” and the other variety is referred as “Cassia”. Cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in the local markets.

Modern herbalists recommend cinnamon to relieve nausea, vomiting, diarrhea, and indigestion, and as a flavoring agent for bitter-tasting healing herbs preparations. It has the ability to kill many decay and disease-causing bacteria, fungi and suppress multiplication of viruses. Try sprinkling some on minor cuts and scrapes after they have been thoroughly washed. It is known to suppress completely the cause of urinary tract infections (Escheria coli bacteria) and is also effective against infections caused by the fungus Candida albicans. Cinnamon is also claimed to break down fats in the digestive system possibly by boosting the activity of some digestive enzymes.

Many researches suggest cinnamon’s role in reducing blood pressure and making it especially beneficial for people with type-2 diabetes. It may help type-2 diabetes people improve their ability to respond to insulin, thus normalizing blood sugar levels. Even the lowest amount of cinnamon, 1g per day (approximately ¼ to ½ teaspoon) produces an approximate 20% drop in blood sugar; cholesterol and triglycerides levels are lowered as well.

In a study at Copenhagen University, patients given half a teaspoon of Cinnamon powder with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within a month. When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative. Cinnamon’s ability to lower the release of arachidonic acid from platelet membranes puts it in the category of “anti-inflammatory” food that can be helpful in lessening inflammation.

Some studies show that smelling cinnamon boosts cognitive function and memory. In 2004, Dr. P. Zolladz reported at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, Florida that having cinnamon-flavored chewing gum or just smelling cinnamon enhanced study participants cognitive processing. To add some more to its laurels, Cinnamon is a great source of manganese, fiber, iron and calcium.

Cinnamon’s unique healing abilities come from 3 basic types of compounds in the essential oils found in its bark. These oils contain active compounds called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.

In short, cinnamon has many health benefits. It has shown promise in the treatment of diabetes, arthritis, high cholesterol, memory function, and even in the cure of leukemia and lymphoma.

What an amazing way to treat yourself without the side effects with the spices and food which have always been there in your kitchen and pantry. I wish we would do more research on this aspect of medicine to give better and healthier treatment to patients at a much cheaper rate than our usual back-breaking cost of medication.

Introduction

I am a biologist and have been an academician over a period of 40 years  teaching and researching in the biological sciences. Over the years, I have been interested in alternative medicine, especially the herbal treatment of common ailments and more recently homeopathy. Due to my keen interest, I have been reading in these fields over many years. Lately, I have had a strong desire to utilize my experience into writing articles on the use of herbs in health care and make it available to my family, friends and community. I think the best way to do this is through my own blog so that it is available to all. My son, Asad Jafri, has been very helpful in this regard and he himself is a great fan of herbs and their use in health care. We exchange lots of ideas and learn from each other.

For thousands of years around the world, herbs have been used to maintain health and cure common ailments much cheaper than allopathic medicine as well as without side effects. Modern research has proven health-benefiting properties of herbs when used properly. I encourage use of alternative medicine in daily life to maintain our health. It is a good idea to keep in touch with your Physician and keep him or her informed about what you are using. Here is a sample of herbal cures that you will find in my future articles:

Ginger

Reduces arthritis symptoms, eliminates nausea, remedy for various types of upset stomach.

Garlic

Helps to lower blood pressure and blood lipids helps fight infections, excellent digestive aid.

Milk Thistle

Rejuvenates the liver, increase production of bile

Turmeric

Helps prevent gall bladder disease, relieves symptoms of arthritis, may prevent cancer.

Dandelion

Helps in water and salt balance, decrease high blood pressure, protects against liver and gallbladder ailments.


I plan to post articles on various healthful herbs quite often. Please read it at your pleasure and make comments as you wish. 

Ali M. Jafri, Ph.D.