SAW PALMETTO - REMEDY FOR BPH - DOES IT WORK?

SAW PALMETTO, SERENOA REPENS or SERENOA SERRULATA

Saw palmetto is a shrubby type of small palm which grows in clumps, often under the canopy of other trees. It is indigenous to the south-eastern states of the USA and to some of the West Indian islands. These palms grow in colonies of perhaps a hundred or more, and have between 3 to 7 fan-shaped leaves which are about 2 feet wide. They are called the little saw palm (that’s what saw palmetto means) because the leaf stems have spines which are very sharp and which run along the stem like the teeth of a saw. The clumps of fronds grow to around 10 feet and make good shelter for wildlife.

  The Seminole Indians used the fruit of this tree both for food and medicine. The flowers which bloom from April to the end of July attract bees and the honey made from them is delicious. The fruits ripen between September and the end of October, staring green and ripening to black. They are harvested, dried and ground to a powder. A lipophilic extract is removed from the fruit as this is what is believed to provide the fruit’s medicinal properties.

  There are over 50 reported traditional medicinal uses for the fruit and these range from cures for whooping cough to alcoholism. The Native Americans used to use the fruit in combination with nettle roots and pumpkin seeds, for male impotence, infertility, inflammation and as an expectorant. In the late 19^th century the fruits were used medicinally as they were thought to have a positive effect on genitourinary tract problems such as cystitis, and were used to reduce enlarged prostate glands, cure gonorrhea and irritation of the mucous membranes. In the early 20^th century men began to use them to increase their sperm count and to improve their libido. However, after 1945 herbal preparations were cast aside in the US and pharmaceuticals were used instead of the time honoured cures. In Europe however herbal preparations continued to be used, especially in Germany, where the Commission E regulates herbal products. It is in Europe that much of the research on saw palmetto has been carried out.

  The fruits of the plant contain flavonoids, plant sterols, and fatty acids, while it is thought that the polysaccharides (sugars) in the fruit are responsible for the possible medicinal benefits that may be gained form saw palmetto. As they may have similar effects to hormones they should not be used by pregnant or breast feeding women or anyone who has had a hormone-related cancer.

  Saw palmetto may be of benefit to men with benign prostate hyperplasia (BPH), which is non-cancerous enlargement of the prostate gland, although research has not been conclusive by any means. Researchers don’t yet know how the plant-based chemicals work but they think that perhaps they affect testosterone levels in the body and may reduce the amount of an enzyme in the body which promotes the growth of the prostate gland.

  Some studies show that saw palmetto is effective in reducing the size of the prostate gland, while others, (one notable one was published on 9^th February 2006 in the “New England Journal of Medicine”) have found that there was no difference in the size of the prostate whether patients were treated with Saw palmetto or a placebo. The problem with the research so far, apart from the study of 2006, is that the research has only been for 3 month periods, so it is difficult to know if any reduction in the size of the prostate is sustained.

  In animal studies Saw palmetto has been seen to inhibit the growth of cancerous tumour cells, so ultimately it may be helpful in combating prostate cancer. It seems to improve the urinary tract problems associated with an enlarged prostate and seems to stop the excessive flow of urine, so it is beneficial to some BPH sufferers.

  More research is needed to determine how far Saw palmetto can help men with BPH and prostate cancer.

  

CARDOON ( CYNARA CARDUNCULUS ): HEALTH BENEFITS AND USES OF CARDOON: HOW TO MAKE CARDOON SALAD

CARDOON, CYNARA CARDUNCULUS

The cardoon is native to the Mediterranean area and is a wild variety of the Globe artichoke, although it is now cultivated as it was in Dioscorides’ time (1^st century AD), for its stalks rather than the tops. These look like large, rough celery stalks. It is popular in Italy, Spain and Portugal but fell into disfavour in Britain in the twentieth century. The Victorians loved it though and there are many recipes given for cooking its stalks. You can eat the tops as long as you harvest them just before the petals bloom and eat the base and the flower head. It is a very striking plant with silver-grey green leaves that are very spiky, so you have to take care if you are close to one. They are classed as an invasive species in California, Argentina and Australia, where they were introduced.

  Pliny says that they were cultivated for their medicinal value, and the leaves in particular have been used in traditional medicine for chronic liver and gall bladder diseases, jaundice, hepatitis, arteriosclerosis, late-onset diabetes in its early stages and as a diuretic as well as a digestive aid. They can help disperse stones in the internal organs and are believed to be good for rheumatism. The Romans used to eat the stalks in salads, and even today the Italians sometimes eat them after boiling by just dipping them in olive oil.

   Modern research has shown that the cynarin which is the bitter compound in the plant, can improve liver and gall bladder functions, and stimulates the secretion of digestive juices, as well as helping to lower the levels of blood cholesterol.

   Cardoons contain the B-complex vitamins, B1, 2, 3, 5, 6 and 9 along with vitamin C, dietary fibre and are rich in potassium (so good for the muscles and nerves and their functioning, as well as for erectile dysfunctions), copper and manganese as well as other minerals which include calcium, iron, magnesium, selenium and zinc. They also contain the phytonutrient, luteolin, silymarin, caffeic acid, among others which have antioxidant properties and serve to protect DNA from damage by scavenging free-radicals which can cause cancer.

  If you use these stalks it is best to remove their tough outer ribs and cut the inner ones into 3 inch (8cms) pieces then soak them in water in which you have mixed the juice of a lemon. This will prevent them turning brown as they do like avocados when exposed to the air. Pre-cook them in boiling water for about 30 minutes and serve them as you would any other boiled vegetable, or make a cheese sauce and bake them in it for 20 minutes until the cheese on top is bubbling and brown. When you cook them you won’t need to add salt as they contain sodium naturally. The roots and can be cooked like parsnips.

  In Portugal they use the flower heads (dried) as rennet in cheese-making, and they figure in the traditional Christmas meal too. The plant yields a yellow dye, and has possibilities for the biodiesel industry, especially in countries where it is invasive.

  You can find these stalks in markets in mid-winter through to early spring, so in previous times they were a vital source of vitamin C to prevent scurvy in the winter months. You can grow them too and some people just grow them because they are an attractive plant which can be used as compost when it dies back. If you grow it though, eat it as it is a shame to allow all those nutrients to go to waste. It has a pleasant nutty flavour, a bit like a Jerusalem artichoke and is more delicate than the globe artichoke, so you may like the cardoon even if you don’t like globe artichokes.

CARDOON SALAD

Ingredients

5-6 cardoon stalks, trimmed and cut as described above

1 pint chicken stock

3 cloves garlic, finely chopped

1 medium onion, finely sliced

4 ozs fresh mushrooms, sliced

handful coriander or parsley leaves, shredded

30 gr pine nuts

1 glass white wine

olive oil

freshly ground black pepper

freshly grated Parmesan cheese to serve

Method

Boil the cardoons 20 minutes in the homemade chicken stock. Drain and reserve the liquid

Heat the olive oil in a pan and fry the onions and garlic until the onion is tender.

Add the mushrooms and pine nuts, stirring to make sure they are coated with the oil.

Add the white wine and bring to the boil. Add the black pepper and allow the mixture to simmer for 15 minutes, then add the strained cardoons, stir well and add the reserved liquid.

Now add the coriander or parsley leaves, and simmer uncovered for a further 10-15 minutes.

Remove from the heat and allow to stand for about 30 minutes before serving.

Serve with Parmesan cheese.

This has Taste and is a Treat.

SWEET WORMWOOD, QING HAO - MEDICINAL BENEFITS AND USES

SWEET WORMWOOD, SWEET ANNIE, QING HAO, ARTEMISIA ANNUA (L.)

Sweet wormwood is a close relative of wormwood, (Artemisia absinthum), mugwort (Artemisia vulgaris), southernwood, (A. abrotanum) and tarragon (A. dracunculus) to name but a few in the genus. They are all Asteraceae or in the daisy family of plants. Apuleius, who was a Berber living in what is now Algeria in the 2^nd century AD wrote that this genus of Artemisia got its name from the goddess of hunting, Artemis in Greek, Diana in Latin. He describes how she gave these herbs to Chiron the centaur who practised medicine, for the benefit of the human race. The herb centaury is named after Chiron.

  Sweet wormwood can grow to as high as 9 feet or 3 metres and rapidly grows as wide as 1 metre. It flowers in late summer and leaves should be harvested before these appear, to be dried for later use. It is native to south-eastern Europe and Asia and has been used for thousands of years in Chinese medicine. It can cause dermatitis, so if you go to gather it wear gloves. Its pollen is highly allergenic too so if you are susceptible to hay fever don’t go near it when it is in flower. Its essential oil has been used in the perfume industry but could be utilized more. It is not, as its name suggests as bitter as wormwood, but if you make a tisane of the leaves, you may want to add some honey or stevia leaves to it.

  It is naturalized in the US where it has been used in wreaths for its perfume, and n Europe it is cultivated both for its medicinal uses and to flavour vermouth.

  A poultice of the hot leaves can be used to staunch a nosebleed, as well as to stop bleeding from scratched rashes, and to help boils and abscesses to heal. You can make a tisane of the leaves 1 ounce of fresh leaves to 1 cup of boiling water and allow this to steep for 10 minutes before straining and drinking. This can be used for diarrhoea, colds, flu digestive problems and fevers. It can also be used as a wash on skin eruptions and cuts.

  The Chinese had been using Artemisia annua for 400 years to cure malaria, before research was undertaken to discover how this worked. The plant contains a substance named artemisinin and derivatives of it are artemether and artesurate which were also studied, and these have been found to work to cure malaria, out-performing drugs to which the parasitical bacteria which causes malaria has become resistant. In clinical trials 90% of malaria cases were cured by this means.

  Then scientists began to consider the possibilities of sweet wormwood and artemisinin as anti-cancer agents, and their hunches seem to be right, as in vitro it has killed off breast cancer cells and those of leukaemia. This ancient remedy was known to the ancient Chinese, but lost in time until in the 1970s and archaeological dig uncovered old herbal remedies among which was how to remove artemisinin from sweet wormwood to help cure cancer. It never ceases to amaze me how much we have forgotten.

HOW TO MAKE GREEK-STYLE PRAWNS AND MUSHROOMS: EASY TASTY RECIPE

GREEK-STYLE PRAWNS

I hadn’t had prawns since Thailand, so not for two years, until the other day when I found them in a hypermarket. There were fresh mushrooms too, which were another treat, and then I found the Halloumi cheese although Feta is preferable for this recipe, but never mind! To make straight Greek prawns omit the spices, and use Feta with more oregano and a wineglass of white wine. Greeks don’t use mushrooms either. Here, though is the recipe I cooked.

Ingredients

1 lb shelled prawns

3 oz Halloumi or Feta, cubed

½ lb mushrooms (khombi), stalks and skins removed and diced

1 large onion, finely chopped

3 or 4 garlic cloves, finely chopped

3 or 4 tomatoes peeled and roughly chopped

1 heaped tsp dried oregano

2 tsps cumin seeds

1 inch piece of cinnamon

1 bay leaf, torn to the vein, but intact

freshly ground black pepper

olive oil for frying

Method

Heat the oil in a pan and add the cumin seeds, ad fry for a minute, then add the cinnamon, onions and garlic, and fry until the onion is translucent. Stir so that the garlic doesn’t burn.

Add the prawns and stir. Fry until they have been coated with oil on all sides.

Now add the mushrooms which should soak up the remaining oil.

Add the tomatoes and wine if you are using, and the oregano, bay leaf and black pepper.

Cook for 20 minutes and then add the cheese and cook for a further 10 minutes or until the cheese has melted.

Remove from the heat and serve with rice.

This has Taste and is a Treat.