Herbal Tea Recipes For Sore Throat

Tulsi Tea-holy basil-Sore Throat Tea Recipe
Wonderful cure for sore throat.Anti-viral and soothing properties of tulsi are well-known, what makes this remedy all the more effective is the addition of lemon juice, which helps cut through the mucus, increases salivation to lubricate the throat, and improves your immunity with its anti-oxidant powers.
Makes 1.25 cups
Ingredients
1/4 cup tulsi (indian basil) leaves
2 tsp lemon juice
Method
Combine the tulsi and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Strain the water using a strainer in a deep bowl.
Add the lemon juice and mix well.
Serve warm.
Tulsi-Basil, Ginger, Peppercorn Tea for Sore Throat
Tulsi leaves along with ginger and peppercorns to treat sore throat in no time. They do it by making tea with dried tea leaves. You can, however, omit the tea leaves if you wish to and boil the other ingredients in water to have the essential concoction for sore throat.
Ingredients
Water- 2 cups
Basil leaves- 4-5 leaves
Fresh ginger root- 1 inch piece
Peppercorns- 4-5
Method
Boil the water in a pan
Crush basil leaves, ginger root and peppercorns using mortar and pestle. If you do not have mortar and pestle, you can use any other heavy kitchen tool to crush them.
Put the crushed ingredients into boiling water.
Let them boil all together for the time till the water reduces to half of its quantity.
Strain the water in a cup and drink it right away.
Have this tea for three to four times a day to cure your sore throat.
Apple Cider Vinegar Honey Tea for Sore Throat
This is the traditional way of treating sore throat.
Ingredients
Apple Cider Vinegar- 1 tsp
Cayenne Pepper- A pinch of it
Lime juice extracted from ¼ of a lemon
Honey- 1 tsp
Hot water- 1 cup
Method
Take the hot water and add all the above ingredients in it. Stir it properly to nix them all and have it three to four times a day.
Cinnamon Honey Milk or- Tea for Sore Throat
Cinnamon is a great spice and equally great herb to treat sore throat. Cinnamon milk or tea it prevents the illness before it spreads due to its anti bacterial and warming properties. Chinese traditional medicine has long used Cinnamon for treating phlegm coughs.
Ingredients
Milk- 1 cup
Ground Cinnamon (Ceylon cinnamon- ½ tsp
Baking soda- a pinch of it
Sugar (optional) – 1 tbsp
Honey- 1 tsp
Method
Take a pan and put cinnamon, sugar (if using) and baking soda in it.
Mix well all the ingredients.
Add milk to all these ingredients and mix well again.
Heat the milk mixture until it’s warm. Do not boil it.
Once milk is just warm, put off the flame and add honey to it.
Mix well and have it.
Having this cinnamon milk just before going to bed will benefit your sore throat the most. If you are lactose intolerant and cannot have milk, you may use alternate milk such as almond milk. If, however, you just don’t want to have milk
Cinnamon Tea -for Sore Throat
Ingredients
Ground Cinnamon- ½ tsp
Ground Ginger- ½ tsp
Cayenne pepper- ¼ tsp
Honey- 1 tbsp
Hot Water- 1 cup
Method
Mix all the ingredients in a cup and pour the hot water over them. Drink it right away to soothe your sore throat. Like cinnamon milk, this tea is also best when taken at bedtime.

Tulsi Hot Basil Tea for Sore Throat
Serves: 4
Ingredients
cardamom pods
2 cloves
1 tsp cumin seeds
1 tsp fennel seeds
600 ml water
2 tsp leaves holy basil, dried
honey, to taste
Method
Remove the cardamom seeds from their husks, before roughly crushing the seeds along with the cloves. It's best to do this using a mortar and pestle.
In a heavy-bottomed saucepan, dry-roast the pounded cloves and cardamom seeds, with the cumin and fennel. As soon as they start smoking, add the water and holy basil.
Bring to the boil, reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.
Sweeten to taste with honey and serve hot.
Haldi doodh Recipe for Sore Throat
Haldi doodh One of the best and most widely used turmeric remedy to treat cough, cold and a sore throat, haldi doodh helps by bringing the anti-inflammatory action of turmeric with the plethora of health benefits of milk together.
Ingredients And Method
take half a spoon of turmeric
Coarsely grounded black pepper
Add it to a glass of boiling milk.
Drink this mixture twice in a day (in the morning and evening) to find relief from a sore throat.

Source:Google

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The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider

History and Principles of Tib-e-Yunani

Origin & History of Unani Medicine Tibb-e-Unani or hikmet as it is famously known in Pakistan is the health system which was intially utilized by Greeks and was improved upon by Muslims. It was later on developed into the modern health systems and its remnants in ancient form are being practiced in Pakistan as Tibb-e-Unani
Unani medicine originated in Greece and is primarily based on the principles propounded by the ancient Greek practitioners Hippo crates and Galen. Over the subsequent centuries, a number of Arab and Persian scholars enriched the system, among them Ibn e Sina an Arab philosopher and physicist, who is also known as Avicenna is the most prominent name whose book "Canon of Medicine" remained the prime text book of medicine in all the major medical schools of East and west till the 19th century. He also wrote Kitab-al-shifa (Book of Healing). This system, earlier known as "Galenics", later became known as Unani Tibb, (Unani being the Arabic word for "Greek" and Tibb an Arabic word for "medicine").
Principles of Unani medicine
Unani medicine states that disease is a natural process and that symptoms are the reactions of the body to disease. It employs the humoral theory which presupposes the presence of four akhlaat (humours) in the body – dam (blood), balgham (phlegm), safra (yellow bile) and sauda (black bile). Each humour has its own temperament: blood is hot and moist; phlegm is cold and moist; yellow bile is hot and dry; and black bile is cold and dry. According to Unani, if the four main humours and the four primary temperaments (hot, cold, dry, moist) are all in a state of mutual equilibrium, the person is considered healthy.
The body is made of four basic elements; Earth, Air, Water, & Fire with different temperaments i.e cold, hot, wet & dry. The body organs get their nourishment through four humors; Blood, Phlegm, Yellow Bile & Black Bile. The concept of health in Tibb-e-Unani is a state of body in which there is equilibrium in the humors, and the function of the body is normal in accordance with its own temperament and the environment. When the equilibrium in the humors is disturbed and the functions of body are abnormal that state is called disease. Tibb-e-Unani takes a holistic approach towards prevention of disease, cure and promotion of health. Tibb-e-Unani relies on drugs made from medicinal plants, herbs, minerals, or of metallic or animal origin, for the treatment of disease.
Seven Essential Constituents
The essential constituents and the working principles of the body, according to Unani, can be classified into seven main groups:
arkan or elements
mizaj (temperament)
akhlat (humours)
aza (organs); arwah (life, spirits or vital breaths)
arwah (life, spirits or vital breaths)
quva (energy)
af'al (action)
Four Elements 
According to Tibb-e-Unani the human body is composed of following four elements:
Air
Water
Earth
Fire
Each of the four elements has its own special qualities: earth is cold and dry; water is cold and moist; fire is hot and dry; air is hot and moist.
Four Humours
According to Tibb-e-Unani four humours are responsible for transportation of energy in Human body.
Blood (dam)
Phlegm (balgham)
Yellow bile (safra)
Black bile (sauda)

Physical temperament (Mizaj)
The interaction of the elements produces various states, which in turn determine the temperament of an individual. It is of paramount importance to keep that temperament in mind while prescribing a course of treatment. Each individual has a unique temperament, which may potentially be real equitable, equitable or inequitable.
Following are the nine Temperaments types
Balanced
Hot
Cold
Moist
Dry
Hot and Dry
Hot and Moist
Cold and Dry
Cold and moist
The state of real equitable never occurs in reality, rather it is a theoretical situation in which the temperaments of the four elements used are equal. The resultant quality of the uniform body is called its mizaj. The temperament of a substance may be a mizaj-e-mutadil (balanced one) or a mizaj-e-ghair-mutadil (imbalanced one).
Different types and shades of imbalanced temperaments are described in Unani, which believes that at birth every person is endowed with a unique and healthy humoral constitution determining the temperament of an individual.
Six Key Factors influencing Health & Disease
In Unani medicine, six key factors are evaluated in relation to health. These six factors are called "al-umoor al-tabiyah". Each has a close relation to, and a direct bearing on, the state of health of an individual. Therefore, it is necessary for a Unani medicine practitioner to take all these factors into consideration in order to arrive at a correct diagnosis and decide how to treat the ailment. Unani medicine stresses the influence of surroundings on the state of health of human beings. It states six essential prerequisites for the prevention of disease and it places great emphasis on the maintenance of a proper ecological balance and on keeping water, food and air free from all pollution. These prerequisites, known as al-asbab al-sitta al-dharuriya (six essentials) follow:
Air.
Food and drink.
Physical exercise and repose.
Mental exertion and repose.
Sleep and wakefulness.
Evacuation and retention.
Concepts of the stages of digestion
According to the Unani system of medicine, there are four stages of digestion.
Gastric digestion
followed by intestinal digestion, when food is turned into chyme and chyle and carried to the liver.
Hepatic digestion
when chyle is converted into the four humours in varying quantities, blood being the largest. Thus, the blood that leaves the liver is intermixed with the other three humours; phlegm, yellow bile and black bile.
Vessel digestion
in which every tissue absorbs nutrition by its attractive power and retains it by its retentive power.
Tissue digestion
is the digestive power that, in conjunction with the power of assimilation, converts the nutritive elements into tissue. The waste material remaining in the humours at this stage is excreted by the expulsive power. Unani practitioners maintain that when any disturbance occurs in the equilibrium of the humours, it causes disease. Therefore the Unani mode of treatment aims to restore the equilibrium of the humours.
Yanani Methods of Diagnosis and Treatment
States of the human body (Haalaat al-jism) According to Unani medicine practitioners, the states of the body are grouped under three headings:
Health, in which all the functions of the body operate normally;
Disease, the opposite of health, in which one or more forms or functions of the bodily organs are at fault; and
Neither health nor disease, where there is neither complete health nor actual disease, such as in the case of elderly individuals or those who are convalescing. Diseases are of two types, namely simple or complex. A simple disease is one that completes its course without complications.
A simple disease may manifest itself in three forms:
Imbalance of the humours (dyscrasia);
Structural or organic diseases;
Diseases of disharmony.
Diagnosis
The unani Physician-called Hakim diagnoses primarily by information obtained through
Clinical history of patient.
Muaenah-e-nabz (pulse).
Mushahidah-e-bol-o-bazaz (Stool and urine examination).
Assessment of Mizaj (Temperament).
Four types of treatment lines are available:
Ilaj bil tadbeer (regimental therapy),
Ilaj bil Ghiza (dietotherapy),
Ilaj bil dawa (Pharmacotherapy) and
Jarahat (Surgery).
The regimental therapy includes procedures like venesection, cupping, Turkish bath, massage, exercise and leeching among others. These therapies involves working on specific body reflexes, most commonly by massage. But in case of musculoskeletal problems like arthritis and back pain, application of cold, heat or suction cups is also done. In rare instances, serious and acute diseases are treated by puncturing certain reflex points, during which a few drops of blood are released.
Similarly, dietotherapy involves administration of specific diets or regulation of quantity and quality of food, where as pharmacotherapy deals with administration of drugs derived from plant and mineral sources. In unani system, single drugs or their combinations in raw form are preferred over compound formulations.
"A Unani physician does not prescribe the strongest drug at the beginning of the treatment. He selects the drug according to the degree of variation from the normal healthy condition and observes the effect produced by the treatment. At the same time, he instructs the patient to observe some restrictions in diet and lifestyle."
Since in Unani, health and disease depend upon the equilibrium or imbalance between the four humours, a thorough examination of the pulse is undertaken to determine which humour is dominant at the time. The examination of the urine is the next important step. Its colour, taste, viscosity, whether it has froth on its surface, if the bubbles formed are large, indicating balgham, or small, indicating safra are scrutinised. The stool is also examined in a similar way.

Source:Google

The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider

Homemade Mango Chutney Recipes

Mango Ginger Chutney

Serve:6
Ingredients
2 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon red pepper flakes
1 teaspoon chopped garlic
1 tablespoon ginger, finely chopped
1 large mango, peeled and diced
2 tablespoons granulated sugar
2 tablespoons white vinegar
1 tablespoon soy sauce
2 tablespoons coriander, chopped
2 tablespoons lemon juice
salt and freshly ground black pepper

Instructions
1 Heat oil in a pot over medium heat. Add onion and red pepper flakes and saute for 3 minutes or until softened. Stir in garlic and ginger and cook for 30 seconds.
2 Add mango and cook until slightly softened. Stir in sugar, vinegar and soy sauce and cook until mixture thickens, about 5 minutes.
3 Remove from heat and stir in coriander, lemon juice salt and pepper. Cool. Will keep, covered in refrigerator, up to two weeks.
Peach Mango Ginger Chutney
Serves: ~2 cups
Ingredients
2 Tablespoons ghee
¼ cup onion, minced
3 peaches, diced
¼ cup mango, diced
1 garlic clove, crushed
1 Tablespoon orange juice
1 Tablespoon apple cider vinegar
½ teaspoon grated ginger
¼ teaspoon red pepper flakes
Zest from 1 orange

Instructions
1. In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes.
2. Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.)
3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.
4. Spoon over pork burgers or chops, chicken or even salmon.
Mango-Peach Chutney
Ingredients
1 lime
1 1/2 cup sugar
1 1/2 cup distilled vinegar, (5% acidity)
1/2 cup chopped white onion
1 clove garlic, minced or pressed
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/8 teaspoon cayenne pepper, or more to taste
1/2 cup raisins
3 large ripe mangoes
2 pounds peaches

Instructions
1 Rinse unpeeled lime, then thinly slice; discard seeds. Place lime slices in a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil over high heat; then reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until onion is limp and syrup is slightly thickened (about 15 minutes).
2 Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch piece (you should have about 3-1/2 cups). Peel, pit, and slice peaches. Add mangoes and peaches to syrup and simmer, uncovered, stirring often to prevent sticking, until peaches are tender when pierced and chutney is thickened (about 3 minutes). Process in boiling water canner as above.
Mango And Peach Chutney
Ingredients

1 mango
2 peaches
(you want to have 500g/1lb 2 oz of fruit)
2 chilli peppers
1 tbsp of finely chopped fresh ginger
½ tsp coriander seeds
125ml/1/2 cup apple cider vinegar
100g/3½ oz sugar 

Instructions
1 Peel the mango and remove the stone (slice down both sides of the large flat stone taking off as much flesh as you can) and chop flesh.
2 Peel the peaches by plunging them into boiling water for just 30 seconds and then running under cold tap. This should loosen the skins for ease of peeling, remove stones and chop.
3 Finely slice the chilli into long strands lengthways.
4 Place the fruit, chilli, ginger and coriander seeds in a heavy based pan and add the apple cider vinegar and sugar.
4 Stir over a medium heat until the sugar has completely dissolved and then raise the temperature to a boil.
Lower a little till everything is limmering and keep it like this for approximately 45 minutes.
5 When it is ready you should be able to drag a wooden spoon through it and have a clear trail on the bottom of the pan.
6 Carefully ladle the hot chutney into a large sterilised jar.
7 Pop on the lid and store in a cool dark cupboard.
8 Once opened store in the fridge and use within a couple of weeks.
Mango and Apricot Chutney
Ingredients
1 splash vegetable oil
1 clove garlic , finely sliced
1 pinch cumin seeds
2 tomatoes , peeled and chopped
2 tablespoons tamarind paste
1 ripe mango , peeled and diced
1 small handful dried apricots , torn or roughly chopped
1½ tablespoons brown sugar
1 lime juice

Instructions
1 Heat a stainless-steel saucepan and add a splash of vegetable oil. Fry the garlic until light brown, add the cumin seeds, the tomatoes, the tamarind paste, the mango chunks, the apricots and the brown sugar. Turn the heat down and simmer gently for about 15 minutes or so, or until the chutney reduces and thickens slightly.
2 Taste and season with more salt, sugar or lime juice if necessary, and put to one side to cool. Add a little grated lime zest before serving.
Mango Apricot Chutney
Ingredients
yields 4-5 c. chutney)
2 tbsp. oil
1 large onion, diced
3 garlic cloves, minced
1 1/2-inch (or 3 tbsp.) fresh ginger, peeled and minced
1 jalapeno, ribbed and seeded, then minced (if using frozen, thaw first)
1/2 tsp. curry powder
pinch ground coriander
1/4 tsp. cumin
2 large mangoes, peeled and rough chopped (seed discarded)
2 heaping c. (or 1 lb.) dried apricots, rough chopped
1/2 c. sugar
1/2 c. cider vinegar
(optional) squeeze of fresh lemon juice
1 bunch fresh cilantro, chopped just before serving

Instructions
1 Heat oil over medium heat in a saucepan. Soften the onion, garlic, ginger, jalapeno, curry, coriander, by cooking uncovered for 5 minutes.
2 Then stir in the the chopped mangoes and apricots, plus the sugar and cider vinegar. Bring to a rapid boil over high heat; once boiling, lower heat and simmer uncovered for about 25 minutes until much of the liquid has evaporated and chutney is soft.
3 Give it a taste. I felt like mine needed a little more bite, so I added just a squeeze of fresh lemon juice. You could also add salt at this point if that's your fancy.
4 Store in an airtight container in the refrigerator for up to 2 weeks.
5 Be sure to serve it with plenty of fresh chopped cilantro.
Mango Coconut Chutney 

Ingredients
serves: 1 medium size bowl
ingredients (measuring cup used, 1 cup = 250 ml)
2 ripe alphonso mangoes(diced) / 4 small sweet ripe mangoes
1 cup grated fresh coconut or dessicated coconut
2-3 red kashmiri chillies
2 small flakes garlic
½ inch piece tamarind/imli
salt to taste
a little jaggery to taste/gur

Instructions
1 grind the coconut, red chilies, garlic, jaggery, salt and tamarind to a fine paste with little water.
2 remove the chutney in a bowl. taste and adjust the seasoning.
3 if using alphonso mangoes, then chop the mangoes finely and mix it with the rest of the chutney.
4 if using the small variety of mangoes, then just peel these mangoes.with the flesh intact it on it, add with the seeds to the chutney.
5 mix well and serve the mango chutney with dal rice or idli, dosa or even parathas.
Super Simple Mango Chutney
Serves: 2 cups
Ingredients
3 cups diced mango
½ cup finely diced red onion
⅓ cup golden raisins
⅓ cup brown sugar
5 tablespoons finely minced garlic
3 tablespoons finely minced ginger root
3 tablespoons white wine vinegar
¼ teaspoon salt
⅛ teaspoon red pepper flakes

Instructions
1 Combine all of the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container
Mango Chutney
Serves: About 5 Pints
Ingredients
1 tablespoon cooking oil
2 teaspoons fresh ginger, finely minced
2 cloves garlic, finely minced
1 red chili, sliced
2 teaspoons whole nigella seeds
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon salt
4-5 mangoes (about 200gms each), peeled and diced
2 cups white granulated sugar
1 cup white vinegar

Instructions
1 Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
2 For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning of course yields the longest shelf-life (for added safety you can process the jars in a water bath for 5 minutes). Store the airtight jars in a dark, cool place for up to a year.
Mango Chutney
Makes 6 (8-ounce) jars
Ingredients
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)

Instructions
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Mango Chutney
serves: 3-4
ingredients
(measuring cup used, 1 cup = 250 ml)
2 medium sized juicy semi ripe mangoes
½ tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds
2 tbsp powdered jaggery or as required (adjust as per the sweetness of the mangoes)
1 tbsp peanut oil or any vegetable oil
½ inch ginger, grated or finely chopped
¼ tsp red chili powder/lal mirch powder
a pinch of garam masala powder
a pinch of asafoetida/hing
salt as required

Instructions
1 peel and finely chop the mangoes.
if the mangoes are very juicy and fibrous, you can just remove the pulp.
heat oil in the pan.
fry the panch phoran spices till fragrant.
2 now add the ginger and fry for some seconds till its raw aroma goes away.
3 add the finely chopped mango or mango pulp/puree.=
4 add the red chili powder, garam masala powder and asafoetida. 
stir.
5 simmer for 1-2 minutes.
6 add the powdered jaggery and salt.
7 stir and cook for 2-3 minutes.
8 don't overcook as the mixture will become thick.
9 remove the mango chutney in a bowl.
10 serve mango chutney warm or at room temperature as dip or spread.
11 mango chutney stays good for 2-3 days in the refrigerator.
Mango Chutney
Ingredients
3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
1/2 cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
1/2 cup sliced almonds (optional) 

Instructions
1 In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
2 Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
3 Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.
Mango Chutney
Ingredients
4 green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 1/2 cups white sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed 

Instructions
1 Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.
2 The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.
Mangoe Apple Chutney
Ingredients
3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups (375 mL) granulated sugar
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) white vinegar
1/4 cup (50 mL) finely chopped peeled gingerroot
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) curry powder
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt

Instructions
1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.

Source:Google

Related Post:

Health Benefits Of Unripe Mangoes

DISCLAIMER
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider

Health Benefits Of Unripe Mangoes

Native to Southeast Asia and India, the mango is the most widely consumed fresh fruit in the world, with worldwide production exceeding 17 million metric tonnes a year. The mango is a member of the Anachardiaceae family which includes poison ivy, cashews, and pistachios. It is also known as manga, mangga, mangot, mangou, and mangue in other parts of the world.
Cultivated for over 6,000 years, the mango comes in over 50 varieties, ranging in colour from greenish, yellowish, to reddish, often tinged with purple, pink, orange-yellow, or red.
Alexis Mucumbitsi, the in charge of nutrition at the Ministry of Health, explains that mangoes are important in the prevention of diseases because they are rich in various vitamins.
He says that the fruit is rich in vitamin A and C, calcium, iron and 82% of magnesium which is vital for the extraction of wastes in the body.
“Raw mangoes contain an acid which helps ease digestion and control constipation. They also help the skin soften and breathe making it healthy. Mangoes also help in the fight against diabetes by reducing sugar levels in the body,” Mucumbitsi says.

Treat blood disorders:
Raw mangoes are extremely beneficial in treating blood disorders because of their high Vitamin C content. Vitamin C increases the elasticity of the blood vessels and boosts the formation of new blood cells. It also aids the absorption of iron and prevents bleeding tendencies besides increasing body resistance against TB, anaemia, cholera and dysentery.
Indigestion and constipation:
Raw mangoes are good for hormonal health.They contain Vitamin B that helps you retain good health. They also help with indigestion and constipation problems. Furthermore, they cleanse the intestine and clear off many other infections. Raw mango contains vitamin A and Vitamin E that enhances one’s hormonal system.
Prevent dehydration:
Eating unripe mangoes with salt prevents the excessive loss of water from the body, and helps to quench thirst. In addition, it also protects one from the negative effects of very high temperature. Drinking unripe mango juice prevents the excessive loss of sodium chloride and iron to excessive sweating.
Treats gastro-intestinal disorders:
Unripe mangoes are a rich source of pectin, which if mixed with honey and salt, is highly beneficial in treating gastro-intestinal disorders. It is also considered as very effective medicine for diarrhea, piles, morning sickness, chronic dyspepsia, indigestion and constipation.
Treat liver disorders:
Unripe mangoes help in treating liver disorders because they increase the secretion of bile acids and clean the intestines of bacterial infections.Chewing a piece of green mango
They also have more Antioxidants and Vitamin C than ripe mangoes. These antioxidant properties protect the body against cancer and cardiovascular diseases.
Reduces Weight:
Raw mango is one of the best fruits to eat when you want to lose those calories. It is a lot better than the ripe mango which contains a whole lot of sugar to add to the pounds.
Reduce acidity:
For Acidity If you are suffering from acidity and chest burn, raw mango is the best fruit to put an end to the problem. Chew on a piece of raw mango to reduce acidity.
Morning Sickness:
It is only normal for pregnant women to indulge in pickles and anything sour. Therefore, this raw or green mango puts an end to that morning sickness.
Gives Energy:
Did you know, raw mango gives you a lot of energy. Experts state that raw mango should be consumed after a lunch meal to help revive one from afternoon drowsiness.
Good for constipation:
If you are constipated and nothing seems to be working try binging on green mango for constipation. Chop raw mango and add it to salt and honey for a bad hard tummy.
Excessive Sweating:
Drinking raw mango juice prevents the excessive loss of sodium chloride and iron during the summer season due to excessive sweating. This is another health benefit of raw mangoes.
For Diabetics:
It is also another good and healthy fruit for diabetics. Raw mango should be consumed along with yogurt or rice to cut the sugar levels in the body.
Dental Care:
The most important part of your body which many choose to ignore is the teeth. Raw or green mangoes is good for the gums. It also prevents bleeding of the gums, bad odour and tooth decay.
Immune System:
Eating raw mangoes help in building the immune system of the body keeping one younger and healthier. This is a well know health benefit of green mango.
Prevents Scurvy: (deficiency of vitamin C.)
Scurvy is caused by the deficiency of vitamin C. However, it can be prevented by consuming a lot of raw mango in the summer season.
Prevents Loss of Minerals:
Eating raw mango juice in the summers is necessary because it prevents the loss of iron and sodium chloride in the body. The loss of the minerals during the summers happen due to excess sweating and thus eating the raw mango juice prevents this loss.
Raw Mangoes Has Anticancer Properties:
Phenols and phenolic compounds and other antioxidants in mangoes are found to be having anti-cancer properties. Eating raw mangoes regularly may help ward off cancer
Improves Resistance Against Diseases
Green mangoes help the body to increase immunity and resistance against a number of diseases and disorders. Tuberculosis, anaemia, cholera, diarrhea, dysentery, piles, chronic dyspepsia as well as various forms of cancer and cardiac diseases can be prevented with regular consumption of green mangoes.

Hence, not only apples, but also eating a green mango a day could keep the doctor away.
Source : Google

DISCLAIMER
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider

Warnings And Precautions With Green Tea

Tea contains about half the amount of caffeine found in coffee, so moderate consumption of green tea is unlikely to cause problems for the majority of people.
However, beware if you are drinking green tea powder or matcha! Not only it is easy to overdose, these products could also contain higher concentration of caffeine.
If you are sensitive to caffeine, here are the symptoms to watch out for:
restlessness
irritability
sleeping problems
tremor
heart palpitations
loss of appetite
upset stomach
nausea
frequent urination
skin rash
Contains Caffeine:
Green tea also contains some caffeine and excess consumption ( three to five times a day) can cause insomnia, excessive urination, irregular heart beat, stomach upset, nausea, diarrhea and ringing in ears.

Caffeine can increase heart rate and blood pressure, although people who consume caffeine regularly don't seem to experience these effects in the long-term.
Caffeine can also increase blood sugar levels. Diabetes patients should drink it cautiously.
The same applies to those with psychological disorders, especially anxiety or panic disorders, and overactive thyroid or hyperthyroidism.
Avoid Green Tea On Empty Stomach: 
You should not have green tea while fasting or on an empty stomach as it can cause toxicity to the body. It causes kidney, liver and digestive track toxicities. This is one of the negative side effects of green tea.
It Increases Stomach Acids: 
Green tea can aggravate peptic ulcer and acidity as it can increase the acidity of stomach if taken before meals. It can cause pain in stomach, constipation and nausea. So take it after meals always.
Drinking green tea at the wrong time, such as with a meal or first thing in the morning can also cause nausea.
A 1984 study concluded that "tea is a potent stimulant of gastric acid, and this can be reduced by adding milk and sugar."
Health Problems: 
If you are allergic to any of the ingredients present in green tea, you must avoid it. You should consult a doctor before taking green tea if you are on some medication such as warfarin (blood thinning medication).
Interference With Medication:
As green tea in very effective healing herbal tea and kills cancer cells. But at then same time it may decrease the effectiveness of cancer medicine such as bortezomib. This is one of the green tea harmful effects.
Iron Deficiency: 
The tannins present in green tea prevent the absorption of iron supplements and iron from foods into the blood thus rendering them ineffective. To avoid iron deficiency anaemia, you must not take green tea in excess amounts.
A 2001 study reports that green tea extract reduces the absorption of non-heme iron by 25%.
However, another 2005 study found that long-term drinkers develop protective mechanism by having heavier parotic glands. The protein rich saliva neutralizes the harmful effect of tea tannin.
Miscarriage And Harmful Effects:
To New Born Is green tea safe in pregnancy? You must avoid green tea or at the maximum you can ave one cup of green tea while you are pregnant and nursing your baby. As in pregnancy having too much of green tea can increase the risk of miscarriage and in lactation it may cause harmful effects to your baby.
Osteoporosis (Bone Thinning): 
Excess consumption of green tea can cause elimination of calcium from bones and increases it's excretion in urine. You may suffer from iron deficiency and must take iron supplements to compensate the loss.
Increase The Risk Of Glaucoma: 
It a condition of eyes in which the pressure of eyes increase (intra ocular pressure) and can lead to blindness. Having green tea in excess can aggravate this condition in people already suffering from glaucoma.
Insomnia: 
If you are already suffering form sleeplessness, then you must avoid too much intake of green tea. As green tea contains caffeine which stimulates brain and keeps you awake. This is one of the precautions with green tea.
When You Experience Premenstrual syndrome (PMS):
This is a hard one to call as the evidence is mixed.
A 2005 study found that green tea reduces the level of estrogens in the body. It is not clear if this aggravates hot flashes. If hot flashes is a concern to you, please exercise caution with drinking any tea beverage.
However, a 2003 study suggests that green tea, when taken with other herbs, may alleviate post menopausal symptoms.
Low Quality Green Tea Bags And Matcha:
Drinking too much low quality tea can be dangerous. It may contain contaminants such as lead (from road traffic pollution), pesticides and fluoride. The latter can be a concern if you are already drinking water that is rich in fluoride.
Low quality tea products are made from tea plants grown in low altitude or at roadside exposed to lots of car fumes. The tea farms are harvested frequently, which means pesticides have to be used. In addition, mature leaves are plucked, rather than baby tea buds. This means the tea will contain more fluoride that is accumulated from the environment.
Low quality tea leaves are usually used to make flavored tea products in the form of tea bags, matcha and iced tea, as on their own these leaves usually taste awful.
A 2005 study raised concerns about instant iced tea. A middle aged woman was diagnosed with skeletal fluorosis for drinking up to 2 gallons of iced tea daily. Why? Because her green tea contained too much fluoride.
University of Derby also reported on a study that found that economy tea bags from supermarket brands can contain dangerous concentration fluoride, making UK people susceptible to fluorosis.
Laura Chan, who carried out the study for her PhD at the University of Derby, said: "The tea plant, Camellia sinensis, is a fluoride accumulator, with mature leaves accumulating most of the fluoride."
"When tea is harvested, these older leaves may be used to produce lower quality, stronger teas such as economy teas, whereas the bud and newer top leaves are used in the manufacture of higher grade and speciality tea products."
When you have or are prone to forming kidney stones:
Kidney stones are mineral deposits made up of calcium, uric acid or the amino acid cysteine. At least three quarters of kidney stones are composed of calcium combined with phosphate or oxalic acid. Tea is a concern because it is rich in oxalic acid.
However, contrary to expectations, recent studies suggest that while black tea contains oxalic acid, green tea actually contains very little oxalic acid. In addition, green tea inhibits urinary stone formation and prevents kidney stones!
Cough Or Blocked Nose:
If you are healthy and are drinking green tea to help boost your immunity, you are probably doing the right thing. Scientific studies have found tea to protect you against virus and bacteria.
However, if you are already suffering from cough and blocked nose, drinking tea would probably make thing worse.
In Traditional Chinese Medicine, green tea is considered cooling and damp. 

My experience is that drinking green tea stimulates mucous and phlegm production. It makes you want to cough or it could make your blocked nose worse.
Beware Of Slimming And Weight Loss Teas:
There are many kinds of Chinese slimming and weight loss teas. While green tea is considered safe for long term consumption, slimming and weight loss teas that contain stimulant laxative herbs such as senna leaf and rhubarb root are especially dangerous when consumed in large quantity.
The FDA is on red alert. There have been 4 case reports of young women who died, of which herbal diet tea may be a contributing factor.
When You Are On Medication Or Have a Medical History:This is perhaps the most important side effect of which to be aware.
Green tea, like any other tea beverages, can interfere and interact with certain medications. It is wise to avoid drinking any tea beverages 2 hours after taking medications.Liver Disease:
Take care if you have severe liver disease, as the level of caffeine in the blood may build up and last longer.
Finally, if you have any other health concerns, play it safe. Consult with your health adviser before drinking green tea

Source:Google

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DISCLAIMER
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider

Health Benefits Of Tomatoes

The tomato has been referred to as a "functional food," a food that goes beyond providing just basic nutrition. Due to their beneficial phytochemicals such as lycopene, tomatoes also play a role in preventing chronic disease and deliver other health benefits
Despite the popularity of the tomato, only 200 years ago it was thought to be poisonous in the U.S., likely because the plant belongs to the nightshade family, of which some species are truly poisonous.
The benefits of consuming fruits and vegetables of all kinds, including tomatoes, are impressive. As the proportion of plant foods in the diet increases, the risk of heart disease, diabetes, and cancer goes down.
High fruit and vegetable intake is also associated with healthy skin and hair, increased energy and lower weight. Increasing consumption of fruits and vegetables significantly decreases the risk of obesity and overall mortality.
Vitamins And Minerals
They provide the body with a tremendous amount of natural vitamins and minerals such as vitamin A, vitamin K, vitamins B1, B3, B5, B6, B7, excellent vitamin C, folate, iron, potassium, magnesium, chromium, choline, zinc, and phosphorus, and copper.Tomatoes also have dietary fiber and protein, as well as a number of organic compounds like lycopene that also contribute to the overall health benefits that tomatoes can confer to our health!
A single tomato can provide about 40% of the daily vitamin C requirement. Vitamin C is a natural antioxidant which prevents against cancer-causing free radicals from damaging the body’s systems.Vitamin A and potassium, as well as iron. Potassium plays a vital role in maintaining nerve health and iron is essential for maintaining normal blood health. Vitamin K, which is essential in blood clotting and controls bleeding, is also abundant in tomatoes.
Prevent Kidney And Gallbledder Stones
They work as a disinfectant to protect the body from diarrhea and prevents the appearance of kidney stones and gall bladder stones in the long term. They also dramatically reduce the incidence of lower urinary tract symptoms.
Reduces Risk Of Heart disease:
The lycopene in tomatoes can protect you against cardiovascular diseases. Consuming tomatoes regularly helps decrease the levels of cholesterol and triglyceride in the blood, reducing the deposition of fats in the blood vessels.
According to Tufts and Boston University researchers, the highest average intakes of lycopene were linked to almost a 30% reduction in the incidence of cardiovascular disease and coronary heart disease,
According to Mark Houston, M.D., M.S., an associate clinical professor of medicine at Vanderbilt Medical School and director of the Hypertension Institute at St. Thomas Hospital in Tennessee.3 Tomatoes also contain folic acid, which helps to keep homocysteine levels in check, thereby reducing a risk factor for heart disease.
In one study, those who consumed 4069 mg of potassium per day had a 49 percent lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).
High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.
Reduces Cholesterol And Protects the Heart:
The lycopene in tomatoes prevents serum lipid oxidation, thus exerting a protective effect against cardiovascular diseases. The regular consumption of tomatoes has been proven to decrease the levels of LDL cholesterol and triglycerides in the blood. These lipids are the key culprits in cardiovascular diseases and lead to the deposition of fats in the blood vessels.
Improves Vision:
Vitamin A, present in tomatoes, aids in improving vision, as well as in preventing night-blindness and macular degeneration. Vitamin A is a powerful antioxidant that can be formed from an excess of beta-carotene in the body. A lot of vision problems occur due to the negative effects of free radicals, and vitamin A is a powerful antioxidant.
Tomatoes are a rich source of lycopene, lutein and beta-carotene, powerful antioxidants that have been shown to protect the eyes against light-induced damage associated with the development of cataracts and age-related macular degeneration (AMD). The Age-Related Eye Disease Study (AREDS) recently found that people with high dietary intake of lutein and zeaxanthin (both carotenoids found in tomatoes) had a 35 percent reduction in the risk of neovascular AMD.
Digestive Health:
Tomatoes keep the digestive system healthy by preventing both constipation and diarrhea. It also prevents jaundice and effectively removes toxins from the body. Furthermore, tomatoes have a large amount of fiber, which can bulk up stool and reduce symptoms of constipation. A healthy amount of fiber helps to stimulate peristaltic motion in the smooth digestive muscles, and also release gastric and digestive juices. This can regulate your bowel movements, thereby improving your overall digestive health and helping you avoid conditions like colorectal cancer.
Lowers Hypertension:
Daily consumption of tomatoes reduces the risk of developing hypertension, also known as high blood pressure. This is partially due to the impressive levels of potassium found in tomatoes. Potassium is a vasodilator, meaning that it reduces the tension in blood vessels and arteries, thereby increasing circulation and lowering the stress on the heart by eliminating hypertension.
Maintaining Blood Health:
Research suggests that a single tomato can provide about 40% of the daily vitamin C requirement and also contains vitamin A, potassium, and iron that is essential for maintaining normal blood health. Vitamin K, which is controls bleeding and blood clotting, tomatoes help in blood circulation.
Prevents Urinary Tract Infections:
Tomato intake also reduces the incidence of urinary tract infections, as well as bladder cancer. This is because tomatoes are high in water content, which can stimulate urination, so tomatoes are a diuretic in certain ways. This increases the elimination of toxins from the body, as well as excess water, salts, uric acid, and some fat as well!
Manages Diabetes:
Studies have shown that people with type 1 diabetes who consume high-fiber diets have lower blood glucose levels, while people with type 2 diabetes may have improved blood sugar, lipids and insulin levels. One cup of cherry tomatoes provides about 2 grams of fiber.
A study conducted by the Journal of the American Medical Association shows that daily consumption of tomatoes reduces the oxidative stress of type 2 diabetes.
Reduce The Risk Of Blood Clots:
Tomato juice helps to reduce the risk of blood clots. The excessive clumping together of platelet cells can cause problems for our bloodstream in terms of blockage and unwanted clotting, and prevention of this excessive clumping is important for maintaining heart health. Numerous phytonutrients in tomatoes have been shown to help prevent excessive clumping of our platelet cells.
Incerase Fat Burning Capasty:
Tomatoes stimulate the production of the amino acid carnitine which has been shown in research to speed the body’s fat-burning capacity by over 30 percent.
Prevent Stroke:
New research in the journal Harvard Health Letter found that diets rich in tomatoes can help prevent stroke. The scientists chalk up the results to tomatoes’ rich lycopene content.
Healthy Skin:
Tomatoes aid in maintaining healthy teeth, bones, hair and skin. Topical application of tomato juice is even known to cure severe sunburns. Daily consumption of tomatoes protects the skin against UV-induced erythema. Tomatoes rank high in the preparation of anti-aging products.
Rich tomato components fight acne and prevent damage to skin cells. Studies have indicated that drinking two cups of tomato juice a day helps to improve the overall appearance of the skin in a short period of time.
Healthy Hair:
Drinking tomato juice constantly improves the appearance and texture of hair, and since it is rich in vitamin k, it helps to strengthen the tufts of hair and increase its luster as well as the revitalization of growth.
Bone Health:
Tomatoes help maintain healthy bones strengthened by enhancing the ratio of calcium in the body. Interestingly, the connection of tomato intake to bone health involves the rich supply of antioxidant in tomatoes.
Depression
The folic acid in tomatoes may help with depression by preventing an excess of homocysteine from forming in the body, which can prevent blood and other nutrients from reaching the brain. Excess homocysteine interferes with the production of the feel-good hormones serotonin, dopamine, and norepinephrine, which regulate mood, sleep and appetite.
Counters The Effect of Cigarette Smoke:
The two main components of tomatoes, coumaric acid and chlorogenic acid, fight against nitrosamines which are produced in the body and are the main carcinogens found in cigarettes. The presence of vitamin A in such high quantities has also been shown to reduce the effects of carcinogens and can protect you against lung cancer.
Tomatoes can reduce the amount of damage done to your body by smoking cigarettes or inhaling second hand smoke. Tomatoes contain coumaric acid and chlorogenic acid that work to protect the body from carcinogens that are produced from cigarette smoke.
Reduced Dangers Of Statin Drugs:
Recent evidence shows that just two ounces of tomato paste or a pint of juice a day could be enough to help many patients avoid dangerous statins, the class of drugs commonly prescribed for these conditions, which can lead to heart problems.
Reduced Breast Cancer Risks:
Breast cancer can also be reduced with tomatoes. Exciting research in the Journal of the National Cancer Institute shows that higher amounts of carotenoids including alpha-carotene, beta-carotene, lutein, zeaxanthin, lycopene, and total carotenoids may have a reduced risk of breast cancer.
Reduced Prostate Cancer Risks:
Tomatoes are rich in natural fiber which maintains the health of the colon as it reduces the risk of prostate cancer which affects 1 in 8 men. One key tomato nutrient that has received special focus in prostate cancer prevention is alpha-tomatine. Alpha-tomatine is a saponin phytonutrient and it’s shown the ability to alter metabolic activity in developing prostate cancer cells. It’s also been shown to trigger programmed cell death (apoptosis) in prostate cancer cells that have already been fully formed. Research on alpha-tomatine has also been conducted for non-small cell lung cancer, with similar findings.




source:Google
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   DISCLAIMER
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider