A herbal preparation made predominantly with garlic, ginger, onions, scent leaf, lemon grass, unripe pawpaw, lime/lemon, African pepper (Uda in Igbo), clove, Gongronema latifolium (Utazi in Ibo, arokeke in Yoruba) and West African Black pepper (Uziza in Igbo) has been effectively used to stop malaria and typhoid. CHUKWUMA MUANYA (Assistant Editor) examines the claim.

“I used to have at least five bouts of malaria and typhoid fever in a year. In most cases I have to stay three days to two weeks either at home or hospital to fully recover,” said 43-year-old Azubuike Nnaemeka.

Nnaemeka, married with four children, said the last time he had to treat malaria with conventional drugs was twelve years ago. “The last time I was bedridden with malaria and typhoid was in 2004 before my wedding. I stopped my herbal concoction so that it would not affect the results of my premarital medical tests. But it was at a great cost. I was hit by serious fever. Laboratory examination showed that I had malaria and typhoid. I stayed three days at the hospital. By the time I finished the drugs and injections I was given, I was still not feeling well. I had a relapse,” Nnaemeka said.

“I had to go back to my herbal concoction,” he added. “My wife helped me this time. I asked her to buy enough quantity of garlic and ginger, which are the main constituents of the concoction. Then four big bulbs of onions, twigs of scent leaf, one big unripe pawpaw, 10 to 20 pieces of lime/lemon fruit, a bunch of lemon grass, ten fingers of West African Black pepper (Uda in Igbo/Xylopia aethiopica), a bunch of cloves, 20 leaves of utazi and 20 leaves of uziza,” he said.

How is it prepared? “Wash each material in clean water and put everything in a big pot. Pour in clean water to cover the herbal combination. Put on fire and boil. When it gets to boiling point allow it for another ten minutes. Do not cook because it will destroy the active ingredients. Take about 15 centilitres (CL) that is half bottle of coke four times daily for five days. Each time you take the decoction, replay with the same quantity of clean drinking water and boil again,” he said.

Is there scientific evidence to support these claims?
A study published in Malaria Journal, titled “Whole plant extracts versus single compounds for the treatment of malaria: synergy and positive interactions,” noted: “In traditional medicine whole plants or mixtures of plants are used rather than isolated compounds. There is evidence that crude plant extracts often have greater in vitro or/and in vivo antiplasmodial activity than isolated constituents at an equivalent dose.”

Garlic and malaria
Several studies have shown that malaria infection is initiated when Plasmodium sporozoites (malaria parasite) are injected into the skin of a vertebrate host by an infected female anopheles mosquito. The sporozoites enter the bloodstream and travel to the liver, where they invade hepatocytes, differentiate, and divide asexually to produce exoerythrocytic forms. Upon maturation, exoerythrocytic forms rupture and release merozoites that invade erythrocytes and initiate the blood stage of infection, which is responsible for the symptoms of the disease.

The anti-infective properties of garlic have long been known to Chinese and Indian civilizations and were first described in Europe by Louis Pasteur. Garlic has an unusually high concentration of sulphur-containing compounds, and its antibacterial properties are largely due to one particular class of sulphur-containing compounds, the thiosulphinates.

According to a study published in the journal Antimicrobial Agents Chemotherapy, the thiosulphinate structure [S(=O)S] appears to be essential for the bactericidal, antifungal, and antiprotozoal properties of garlic, likely reacting with SH-containing enzymes of these pathogens. Allicin is the most abundant thiosulphinate found in garlic and is generated when the enzyme alliinase reacts with its substrate alliin. Enzyme and substrate are located in different compartments of the clove, so that allicin is generated only when the clove is crushed. Many lines of evidence indicate that allicin is primarily responsible for garlic’s anti-infective properties, although studies have also found that ajoene, a metabolite of allicin found when garlic is crushed specifically in oil, also has some antibacterial properties. In fact, one study found that ajoene has an inhibitory effect on the erythrocytic stages of Plasmodium falciparium (malaria parasite).

The study published in the journal Antimicrobial Agents Chemotherapy found that when malaria parasites (sporozoites) were treated with allicin (the basic constituent of garlic) before injection into mice, malaria infection was completely prevented.

The study titled “Antimalarial Activity of Allicin, a Biologically Active Compound from Garlic Cloves” noted: “… We also tested allicin on erythrocytic stages and found that a four-day regimen of allicin administered either orally or intravenously significantly decreased parasitemias and increased the survival of infected mice by 10 days. Together, these experiments demonstrate that the same cysteine protease inhibitor can target two different life cycle stages in the vertebrate host.”

The researchers concluded: “In conclusion, we have shown that allicin, a cysteine protease inhibitor present in freshly crushed garlic cloves, significantly inhibits sporozoite infectivity in vivo and decreases parasite loads in mice with blood-stage infections. These experiments demonstrate the feasibility of using the same cysteine protease inhibitor to target two different life cycle stages in the vertebrate host and support the idea that cysteine protease inhibitors may be useful drugs for the prophylaxis and treatment of malaria.”

Garlic and typhoid fever
Researchers from the Department of Microbiology, Federal University of Technology, Akure, Ondo State, have investigated the effect of consumption of garlic (Allium sativum) in treating Salmonella typhi (causative agent for typhoid fever) infection and on the gastrointestinal flora and hematological parameters of rats.

The study published in African Journal of Biotechnology found: “Crude garlic extract inhibited the growth of S. typhi on agar plate with a zone of inhibition averaging 23.8 mm in diameter using the agar diffusion assay. This inhibition was superior to that of all the conventional antibiotics used except streptomycin, which gave a growth inhibitory value of 24.0 mm. In the in vivo assay, although, pretreatment with the extract did not protect rats orogastrically dosed with the infective dose of S. typhi from the infection, the consumption of crude garlic extract however, caused a significant reduction in the number of S. typhi in the feaces of the infected rats from 2.0 x 108 to 9.0 x 101cfu/ml and also reduced the duration of infection from five to three days.

“On the effect of consumption of garlic extract on the type and load of gastrointestinal flora and hematological parameters of rats, garlic extract caused a significant reduction in the type of bacteria present in the gastrointestinal tract of rats fed 1 ml daily for seven weeks from six microbial types to one microbial species, reduction in microbial load of the flora from 1.64 x 1012 to 1.3 x 107cfu/ml, reduction in packed cell volume (PCV), total white blood cells (WBC) and lymphocytes counts but caused an increase in neutrophils and monocytes counts of the rats. The observed increases in the neutrophils and monocytes counts of the blood suggested that garlic might possess immune-stimulatory effect in addition to its antibacterial effect.”

Ginger
Several studies have shown that ginger reduces nausea and vomiting of pregnancy and the severity and duration of chemotherapy-induced nausea/emesis and prevention of motion sickness.

A Chinese study published in PubMed and Zhongguo Zhen Jiu found that when forty-two cases of malaria were treated with ginger-partitioned moxibustion in the Republic of Congo; thirty-one cases were cured, eight cases improved and three cases failed. The effective rate was 92.9 per cent.

A review on ginger (Zingiber officinale): Pre-clinical and clinical trials published in Indian Journal of Traditional Knowledge concluded: “The efficacy of ginger has been established by results of various pre-clinical and clinical trials in different conditions carried out in different centres. Proper double blind clinical trials with standardized extract containing gingerols and other active ingredients present in extract need to be undertaken to confirm its efficacy in various conditions. These studies would give a special place for ginger product as a digestive, anti-emetic, anti-arthritic/anti-inflammatory, anti-platelet aggregation and in parasitic infection in future.”

Dr. T.E. Ayogu of the Department of Food Technology, Institute of Management and Technology and Dr. E.S. Amadi of the Department of Applied Microbiology, Faculty of Applied and Natural Sciences, Ebonyi State University, reported that raw ethanolic extracts of Allium sativum and Zingiber officinale have inhibitory activity against the Salmonella typhi.

The study published in The Internet Journal of Third World Medicine is titled “Studies On The Antibacterial Activities Of Medicinal Plants On Typhoid Fever Organism.”

The researchers wrote: “The result of this study showed that of all the raw extracts screened, only that of garlic exhibited inhibitory activity against the test organism. This is in conformity with the work of Gomaa and Hashish (2003), in which the inhibitory property of fresh garlic on the growth of some microorganisms including S. typhi was reported. They discovered that water extract of garlic produced higher antimicrobial reduction than the fresh ones. In the present study however, the aqueous extracts of garlic did not show any inhibitory property against the test organism. Although the reason for this variation is not very obvious, the probable differentiation in the garlic species and microbial strain could be responsible. The antimicrobial activity of garlic extract against S. tyhi has also been reported by other workers (Iwlokun et al., 2004; Arora and Kaur, 1999; Ekwenze and Elegalam, 2005).

“The result of the present investigation emphasizes the usefulness of Allium sativum (garlic) in the treatment of diseases and the need to enhance its exploitation in this regard. This is particularly of urgent interest considering the rate of multi-drug resistance strains of organisms including S. typhi currently emerging world-wide (Prescott et al., 2005). Also observed in this work was that only the ethanolic extract of ginger was able to produce inhibitory activity against the test organism. In addition to highlighting the importance of extraction solvents, it also adds ginger to the list of potential plant materials possessing inhibitory property against typhoid fever organism. In fact, the ethanol extract of ginger at 0.8g/ml concentration produced higher inhibition zone diameter (IZD) than the garlic extract. The inhibitory property of ginger against S. typhi, E. coli and B. subtilis has been demonstrated by Azu and Onyeagba (2007)….”

Scent leaf
Botanically called Ocimum gratissimum, scent leaf or Basil belongs to the mint family Lameacea. It is called effirin in Yoruba and nchuanwu or arigbe in Ibo.

Scent leaf is commonly used in cooking due to its minty aromatic flavour. Traditionally, Ocimum gratissimum has been used for the treatment of headache, diarrhoea, wart worms and kidney infections. The leaves of the African varieties of Ocimum gratissimum are said to contain thymol oil, which has been found to be highly antiseptic and also used to prevent mosquito bite.

Pawpaw
Commonly called pawpaw or papaya, Carica papaya belongs to the plant family Caricaceae. In Nigeria, it is also known by different local names depending on the tribe. For example, it is known as Ibepe in Yoruba, gwanda in Hausa, ojo and okwere in Igbo, and etihi- mbakara in Efik.

Different parts of the plant are attributed with different medicinal values. For instance, in African folklore medicine, the hot infusion from the boiled green leaves of papaya combined with leaves of Azadirachta indica (Dogonyaro), Cymbopogon citratus (lemon grass), Psidium guajava (guava) and stem bark of Alstonia boonei is drunk as one wine glass full three times daily in the treatment of malaria.

The extracted product apart from being used in malaria therapy is used to treat amoebicide, antihelmintics and as a carminative in local villages and towns.

A 2013 study published in Journal of Medicine and Medical Sciences noted: “… The fresh leaves Carica papaya is also efficacious in the treatment of gonorrhea, syphilis and amoebic dysentery. The whitish sap of the unripe fruit is a potent abortificant, anti-helminthic for roundworms, stomach disorders and enlargement of liver and spleen. The seeds are also effective as a vermifuge and are very useful in the treatment of hypertension, diabetes mellitus and hypercholesterolemia.

“Results from investigations on the biological activities of Carica papaya parts, extracts and isolated compounds showed that the latex and root extracts inhibited Candida albicans while extracts of pulp and seeds showed bacteriostatic properties against Staphylococcus aureus, Escherichia coli, Salmonella typhi, Bacillus subtilis, and Entamoeba histolytica, in vitro. Its root aqueous extract has equally been shown to have purgatory effect….”

Lemon grass
Commonly called lemon grass, Cymbopogon citratus belongs to the plant family Graminae. To the French it is citronelle, citronella in Portuguese. In Nigeria the Edos call it eti; Efik, ikon eti; Hausa, tsauri; Ibibio, myoyaka makara; Igbo (Owerri), achara ehi and Yoruba, kooko oba.

Until now, lemon grass is used in different parts of the world in the treatment of digestive disorders, fevers, menstrual disorder, rheumatism and other joint pains. The essential oil of the plant is used for the treatment of skin diseases.
Lime/lemon

Several pharmacological properties have been attributed to various members of the citrus species, ranging from anticancer, antimicrobial, antifungal, anti-typhoid, antioxidant, anti-inflammatory, antiulcer, hypo-lipidemic, hepatoprotective and antidiabetic, among others.

The peels of the citrus fruits, especially grapefruit and bitter orange (lime and lemon), which are rich in flavonoid glycosides, polyphenols and volatile oils have been used in several cultures for weight control, amongst other pharmacological uses.

Previous studies have demonstrated the effects of these flavonoids on lipid and glucose metabolism in experimental animals and humans, specifically on lipid catabolism, glucose transport, the insulin-receptor function, and peroxisome proliferator-activated receptors (PPARs) activation, all of which play essential roles in weight control.

African pepper
Xylopia aethiopica, commonly called African pepper or Guinea pepper belongs to the family Annonaceae. In Nigerian Arabic, it is called kyimba in, kumba in Arabic-Shuwa, kenya in Bokyi, akada in Degema, unie in Edo, ata in Efik, kimbaahre in Fula-Fulfulde, kimbaa in Hausa, ata in Ibibio, uda in Ibo, tsunfyanya in Nupe, kimbill in Tera, eeru in Yoruba.

The plant is also used in decoction to treat dysentery, bronchitis, ulceration, skin infection and female sterility.

Chukwuma  Muanya

The Guardian

Palm oil is an extremely useful vegetable oil that is derived from various types of oil palms. The main varieties that are used in the production of palm oil are African oil palm (Elaeis guineensis) and American oil palm (Elaeis oleifera). Palm oil is naturally a reddish-orange color because it has very high beta-carotene content. It is also one of the very few naturally saturated vegetable fats, which means that it is often used to increase the HDL cholesterol in a person’s body, which helps to prevent cardiovascular disease.

Palm oil is commonly used as cooking oil in Africa, Southeast Asia, and certain countries in South America. It has become more popular in other parts of the world in recent years because of the health concerns of having too many transfats in the diet. For people who have too much bad cholesterol in their body (LDL cholesterol), switching to using palm oil is a very good health choice.

Palm oil has the ability to improve energy levels, improve vision, prevents cancer, boosts the immune system, helps to prevent premature aging, protects against heart diseases, and is beneficial for pregnant women.

Furthermore, it’s amazing that this oil provides about 7000 retinol equivalents of carotene per 100g of weight, which is about 17 times the amount of carotene in carrots. Similarly, the abundant tocotrienol (a form of Vitamin E) found in red palm oil is about 40 – 60 times more potent than tocopherol (another form of Vitamin E) in terms of antioxidant properties.

Here are the Health Benefits of Palm Oil

Prevents Cancer

Tocopherols, which are types of vitamin A, are natural antioxidants. Antioxidants, as mentioned above, are powerful defensive compounds that can prevent cancer by neutralizing free radicals. Free radicals cause healthy cells to mutate into cancerous cells, so high levels of tocopherol and palm oil are necessary.

Vision

Beta-carotene is extremely important for improving vision. A great deal of antioxidants can be found in palm oil, which are the powerful defensive mechanisms of the body. They are the beneficial byproducts of cellular metabolism and can protect the body from free radicals. Free radicals are responsible for a lot of cellular breakdown and mutation, including the damage that can cause vision issues. Using palm oil as a replacement for other types of oil can prevent macular degeneration and cataracts.

Cardiovascular Issues

Palm oil has a high content of HDL and LDL cholesterol, but even though one is good (HDL) and the other is bad (LDL), it can still create a healthier balance in your body. High levels of LDL cholesterol can increase your chances of atherosclerosis, which can cause strokes and heart attacks. By maintaining a healthy balance of cholesterol (both of which you need in your body), you can ensure a healthier cardiovascular system.

Pregnant Women

Vitamin deficiencies are some of the most dangerous conditions that can face pregnant women and their unborn children. Vitamin A, D, and E are found in considerable quantities in palm oil, and since the body cannot naturally retain these vitamins, it is necessary to consume them in our diets. Ensuring that pregnant women and their children do not face any vitamin deficiencies is one of the best aspects of adding palm oil to your diet.

Energy Levels

Beta-carotene is one of the prime components of palm oil, which is why it has an orange-red color. Beta-carotene is very good for improving energy levels and boosting hormonal balance in the body.

High in Vitamin E (tocotrienols and tocopherols)

Palm Oil is high in Vitamin E (tocotrienols and tocopherols), which maintains healthy, supple skin. Palm oil’s potent Vitamin E tocotrienols is described as a super-antioxidant that neutralizes disease causing free radicals—it has the highest level of tocotrienols among all vegetable oils.

Natural anti-inflammatory

Red palm oil is a potent natural anti-inflammatory, and as such helps to prevent inflammation in the artery lining. Science has now confirmed that inflammation in the arterial linings is the major cause of cholesterol buildup! Red palm oil naturally improves cholesterol and lowers high blood pressure.

Protects from Degenerative Brain Disease

Neurodegenerative diseases of the brain like Alzheimer’s disease, Parkinson’s disease and senile dementia can be kept at bay by making fresh red palm oil a regular part of your diet. It contains powerful antioxidants that reduce oxidative stress and improve blood flow to the brain. Improved circulation to the brain delivers oxygen and glucose which are indispensable for brain functioning. Therefore, individuals with adequate regular intake of red palm oil are less likely to suffer cognitive impairments than others.

Stockfish is a type of fish made from Codfish. It is highly consumed in many countries of the world such as Germany, UK, France, Italy, USA, Spain, Cameroon, and Nigeria. The fish is particularly consumed more in Nigeria such that it is called by different names in different dialects. The Igbos in Nigeria named it as “Okporoko” which means something that makes hard noise in the pot. “Panla” by the Yorubas while Calabar named it “Ekporoko” and it is also called “Stoccafisso” in most Italian dialects.

Codfish (Stockfish) are usually air or wind dried by fishermen on wooden racks in Norway before importing them to other places in the world.  The drying process allows Cod to loss about 70- 80% of their moisture with the exception of all other nutrients.

Seafood are best meat for daily consumption from time to time. They are important foods since they provide high quality protein which can be gotten from dietary supplement, dairy products and other super foods. They help greatly in building healthy immune system in man, support blood circulation system, assist in proper weight management, and provide other nutritional functions needed by the body.

1. Stockfish is high in omega-3 fatty acids, which is known to be beneficial for proper brain and nervous system function. Codfish has no fibre and carbohydrate content and the fresh codfish has about 72kcal of energy per100g.
2. Codfish is high in Vitamin D, it serve as a great meal for children, since vitamin D has been proven to prevent rickets (bone weaknesses) in children or osteomalacia in adults and other symptoms of vitamin D deficiency.
3. Codfish contains vitamin B12 and selenium which are helpful in preventing of colon cancer; this is made possible by not allowing toxic substances from other foods and cancer causing chemicals released by gut bacteria to come in contact with the colon cells.
4. Stockfish is packed with vitamin, lean protein, calcium, iron, and is low in calories and fats; it is highly nutritious such that after it has been dried, the nutrients are still reserved in it even in more concentrated form rather than being removed.
5. Contain Vitamins B6 and B12 which are both needed for lowering of homocyteine level, that is to say that the vitamins helps to keep your heart healthy by remove excess amino acid from it, and normalised the development of red blood cell.
6. A diet rich in omega 3 fats found in cold water fish like Cod is known to reduce blood pressure and prevents excess fatty substances in the arteries and in turn lower cholesterol level in the blood.
7. It is rich in Vitamin A and D. Vitamin A is an essential antioxidant that helps to lower oxidative stress and inflammation levels and in turn support healthy bone, proper night vision and cellular growth. While vitamin D is a fat soluble antioxidant that helps in calcium absorption, it also helps to maintain proper brain function.
8. Stockfish has an anti-inflammatory property and omega-3 fatty acids which is helpful in improving cognitive function of the brain and aids in memory improvement.
9. Codfish has the ability to keep one full or it has satiating ability since it has a thick flavourful flesh, it may help one to lose or gain weight while helping to limit the calorie intake for better weight management. Fresh or frozen codfish has less calories, it is healthier to prepare it by grilling, baking or poaching.

Cocoyam possesses high nutritional values when compared with others like cassava and yam, with substantial vitamins, minerals and proteinous contents.

As a relatively known staple crop in the underdeveloped and developing countries, it can serve as a weaning food and its own leaves are sometimes used as vegetable for cooking.

It is an aroid because it is grown mainly for its edible corms; however their leaves can also be used for both medicinal and culinary purposes.

Cocoyam has more calories than potatoes. 100 g provides 112 calories. Its calories mainly come from complex carbohydrates known as amylose and amylopectin. However, the roots are very low in fats and protein than in cereals and pulses. Their protein levels can be comparable to that of other tropical food sources like yam, cassava, potato, banana, etc.

Cocoyam, however, are free from gluten. They feature high-quality phyto-nutrition profile comprising of dietary fibre, and antioxidants in addition to moderate proportions of minerals, and vitamins.

It is one of the finest source dietary fibres; 100 g flesh provides 4.1 g or 11% of daily-requirement of dietary fibre. Together with slow digesting complex carbohydrates, moderate amounts of fibre in the food help gradual rise in blood sugar levels.

Here are the benefits:

1. Cancer Prevention

Taro root plays an important part for the antioxidant activity in our body. High levels of vitamin A, vitamin C, and various other phenolic antioxidants found in taro root helps to boost immune system and help eliminate dangerous free radicals from our system. Free radicals are actually the dangerous byproducts of cellular metabolism that may result in healthy cells to mutate and turn into cancerous cells. By eliminating these free radicals, our general health is almost guaranteed!  Cryptoxanthin, which is found in taro root, is directly related to a lowered chance of developing both lung and oral cancers.(1)

2. Reduce Symptoms of Rheumatoid Arthritis

Cocoyam is extremely beneficial for overcoming rheumatoid arthritis because low levels of vitamin B6 are related with increased signs of rheumatoid arthritis (RA), like more severe pain. Several researchers conclude that people with RA require comparatively more vitamin B6 than healthy people because they experience constant muscle aches and joint pain due to chronic inflammation. Vitamin B6 benefits include curbing pain and can be useful in supplement form for controlling aches in the muscles and joints due to arthritis.

3. Blood Pressure and Heart Health

Cocoyam consists of considerable amount of potassium which is considered other essential minerals that are essential to remain healthy and efficient. Potassium not only enables healthy fluid transfers between membranes and tissues throughout the body, but also helps to relieve stress and pressure on blood vessels and arteries. By relaxing the veins and blood vessels, blood pressure can be reduced and stress on the overall cardiovascular system is reduced. Potassium is related to increased cognitive function because neural connections can be boosted when blood pressure is reduced and fluid transfer between neural membranes is optimized!

4. Immune System Health

Cocoyam plays an important role in the immune system. Vitamin C is found in taro roots which help to encourage immune system to create more white blood cells which help to defend the body from foreign pathogens and agents. Additionally vitamin C acts as an antioxidant, which moderately prevents the development of conditions such as heart disease and cancer.

5. Cramps

Consuming high potassium foods is directly related with decreased muscle cramping and improved muscle strength.  Cocoyam consists of considerable amount of potassium 615 mg which is 13.09% of the daily recommended value. Muscle cramps are one of the common side effects of low potassium levels.  This happens when athlete becomes dehydrated and isn’t consuming enough potassium rich foods before and after exercise.

6. Digestive Health

Cocoyam plays an important role in digestion because it consists of high level of dietary fiber (a single serving contains 11.32% of the daily requirement of dietary fiber) Fiber is very important for supporting our gastrointestinal health. Fiber helps to add bulk to our bowel movements, thus helping food move through the digestive tract and facilitating improved digestion. Apart from that it can help to prevent certain conditions like excess gas, cramping, bloating, constipation and even diarrhea. A healthy, regulated gastrointestinal system can significantly boost your overall health and reduce your chances of various types of cancer.

7. Enhances Learning

Cocoyam consists of Vitamin B1 which is also known as thiamine is a crucial vitamin for increasing focus, energy, fighting chronic stress, and perhaps preventing memory loss. Several researches have linked thiamine deficiency to problems learning and retaining information. One study showed that thiamine caused quick reaction times and feelings of clear-headedness in those taking tests. Cocoyam consists of 0.099 mg of vitamin b1 which is 8.25% of the daily recommended value.

8. Boosts Vision

As we have previously mentioned, Cocoyam is loaded with several antioxidants, like beta-carotene and cryptoxanthin. These antioxidants can also help to improve vision as well, by preventing the free radicals from attacking ocular cells and causing macular degeneration or cataracts!

9. Helps Maintain Dental Health

Cocoyam consists of phosphorus which is essential for both bone health as well as maintaining teeth and gum health. Calcium, vitamin D and phosphorus all play an important role in the formation and maintenance of dental health by supporting tooth enamel, jaw-bone mineral density and holding the teeth in place, too — therefore, these minerals and vitamins can also help heal tooth decay.

10. Diabetes

Apart from proper bowel movement dietary fiber can also help lower the chances of developing diabetes because it helps to regulate the release of insulin and glucose in the body. If you consume sufficient amount of Cocoyam in your regular diet then you can manage your glycemic levels and lower your chances of developing diabetes. If you have diabetes, then fiber-rich foods like taro root can help prevent the spikes and plunges in blood sugar that can be so hazardous.

11. Thickens Hair

Cocoyam consists of significant amount of vitamin E which is a powerful antioxidant that helps to decrease environmental damage to your hair. It also promotes circulation to the scalp. Vitamin E oil can retain the natural moisture in your skin, which help your scalp from becoming dry and flakey. This oil will also make your hair look healthier and fresher. You can use a few drops of vitamin E oil on your hair, especially if it is looking dry and dull.

12. Circulation Stimulation

Cocoyam consists of several mineral contents. But the presence of iron and copper in Cocoyam make it an important food to prevent anemia and boost circulation throughout the body. Both Iron and copper are essential for the production of red blood cells that carry the all-important oxygen to our body’s systems and cells. By decreasing the chances of anemia (iron deficiency) and boost the flow of blood through the body, you can speed overall metabolism, growth of new cells, and general oxygenation of the body that is always a good idea to keep organs and systems functioning at their optimal levels!

13. Prevent Bone Loss

Copper present in taro roots plays an important role in slow down bone loss and osteoporosis in older women when taken in combination with other important minerals like zinc, calcium and manganese. Copper has bone-strengthening properties and its collagen-forming qualities encourage strong bones and connective tissues. Cocoyam consists of 0.179 mg of copper which is 19.89% of the daily recommended value.

14. Skin Health

Cocoyam is extremely beneficial to those who wish to keep their skin hydrated as well as protected since it consists of sufficient amount of vitamin A and vitamin E. Each of these vitamin helps to eliminate skin problems and boost overall cellular health. Regular consumption of Cocoyam helps to heal wounds and blemishes faster, wrinkles will be diminished and you can get a healthy and glowing skin.

Did you know that the healthiest part of some fruits is their peel? Orange is one such fruit whose peel contains some of the richest nutrients in the world. Do you know that a medium orange contains around 170 different types of phytonutrients and more than 60 flavonoids? It is good for your skin and health.

Apart from the loaded dose of vitamin C that we get to obtain from oranges, the peels have the ability to cleanse the lungs and help us fight the toxins that may irritate the tissues in the lung.

Oranges contain lots of nutrients and enzymes that help the body function properly. The orange peels contain powerful antioxidant called flavournoids; they help in fighting free radicals and also help to reduce the damage that may be caused by oxidation.

Orange peels can be used when fresh or when it is dried, but it is best to dry the orange peels in the sun and use them, as they last longer than fresh peels.

Here are some ways to use orange peels:

Orange peel tea for digestion

Orange peel is known for its effectiveness in aiding digestion. To make the tea, boil a cup of water and add the dried orange peels and strain. You can sweeten with honey, if you desire.

Aids weight loss

Vitamin C has been shown to help you lose weight. Orange peels have tons of the stuff. In order to aid your weight loss goals, replace coffee or soda with orange peel tea.

Whitens teeth

You know that yellow tinge on your teeth, orange peels can remove it. They contain a compound called d-limonene, which helps reduce teeth staining (even from smoking!)

Peels improve skin tone

Orange peels can remove skin blemishes and dark spots. Their vitamin C content maintains your skin’s suppleness, prevents dullness and adds a healthy glow. It even acts as a natural sunscreen by blocking harmful UV rays.

Orange peels can be use for the hair

The peels can be added to any homemade hair rinse while making it, it will give a nice citrus smell and will prevent itchy scalp.

Orange peels can be use to scare away cats

If you want to get rid of your neighbours cat from your house, spread some orange peels around the home. Cats hate the smell of the oranges and this is the best natural way to get rid of them.

Support against respiratory distress

Orange peels have cleansing effect; they help break down and expel congestion. They contain enzymes, fiber, pectin and vitamin C. Vitamin C is an immunity booster as it helps prevent cold and flu.

Aids digestion

Orange peels to boiled water. You can add honey to it if you want to sweeten it. Taking this tea aids digestion.

Homemade refrigerator deodorizer

Orange peels can be used as deodorizers for the refrigerator. To do this, you need to eat the fruit from the inside; add salt to half of the peel and place it in a bowl in the fridge for about a week or two.

So the next time you buy oranges, make sure not to throw the skin away!