OLEANDER - POISONOUS BUT A POSSIBLE SOURCE OF CANCER TREATMENT: HISTORY AND HEALTH BENEFITS OF OLEANDER

OLEANDER, NERIUM OLEANDER, KANER IN URDU 

You may not recognize the name but you will probably recognize this poisonous plant with its pink, white or red flowers which bloom from May to October, depending on where you live. It graces the roadsides in Greece, Sicily, Italy, Portugal, Pakistan (where it is still in bloom now although it is the end of November), the state of California in the US and other countries. It is useful because it seems not to mind the pollution; it is tolerant of salt and drought and prevents soil erosion as it has long, thick tap roots. It has naturalized in so many countries that no one is sure where it originated, although it might have come from South West Asia.

  Whenever I see these bushes growing in the middle of the motorways here in Pakistan I am reminded of Greece, both the mainland and the islands where these flowers abound. They also remind me of Steely Dan’s “Countdown to Ecstasy” album and the lyrics of “My Old School”. In other words I feel nostalgic when I see them.

  The oleander is toxic although not many deaths have been attributed to it, although I’m told that the seeds are particularly useful as a poison as it is not always noticed. Because all parts of this plant are toxic it is not recommended to use it as firewood or skewers for barbecues. It is poisonous for people and animals if ingested, but has been used in traditional medicine systems for centuries.

  Oleanders have leaves which look a little like those of the olive tree, but they are not related as the oleander is a member of the dogbane family or Apocynaceae family. It is believed to be the onotheras of Theophrastus who believed that the root when given to someone in wine improves their temper and makes them “gentle and cheerful.” Pliny concurred with Dioscorides that it could be an antidote to the bites of serpents, and this is what Dioscorides says of oleander in his De Materia Medica Book IV page 82 which was written in the first century AD.

  “Nerion, which some call Rododaphne, some Rhododendron . . . grows in enclosed greens and sea-bordering places; in places near rivers. But ye flower and the leaves have a power destructive of dogs; of Asses; of Mules; and of most four-footed living creatures, but a preserving one of men, being drank with wine against the bitings of venemous beasts; ye more if you mixed it with Rue, but ye more weak sort of living creature, as goats; sheep, die, if they drink ye maceration of them.”

  John Gerard the 16^th century English herbalist tells us what Galen another ancient physician said about oleander, but omits to give credit to Dioscorides, if we compare the two pieces of text they are much the same. Gerard could be considered guilty of plagiarism. Here is what he wrote about oleander:-

"This tree being outwardly applied, as Galen saith, hath a digesting faculty; but if it be inwardly taken it is deadly and poisonsome, not only to men, but also to most kinds of beasts.

The flowers and leaves kill dogs, asses, mules, and very many of other four footed beasts: but if men drink them in wine they are a remedy against the bitings of Serpents, and the rather if Rue be added.

The weaker sort of cattle, as sheep and goats, if they drink the water wherein the leaves have been steeped, are sure to die."

  Oleanders were depicted in Roman murals quite frequently along with bay trees and myrtles. One famous mural is that in a subterranean chamber of Livia’s Villa in Porta Prima, Italy.

  In different traditional medicinal systems oleanders have been used in poultices to relieve backache; the fruit has been applied to the body to promote sweat in poultices according to the Hortus Sanitatis a 15^th century herbal. It also says that the flowers provoke sneezing so could be used as snuff was. It was once believed that the plant was fatal to head lice and fleas.

  The macerated leaves were applied topically to promote hair growth and for syphilis symptoms and other skin diseases. Oleander has been used by herbalists for centuries to treat all kinds of illnesses from skin problems, to epilepsy, to induce miscarriages, as emetics and heart tonics. A decoction of the leaves has been used for gingivitis and oral problems. The plant contains the cardiac glycosides oleandrin and oleandrigenin which can be toxic when ingested, but they seem to boost the immune system of cancer patients when given in small controlled doses. It is believed that oleandrin might have antineoplastic activity and so can help in our fight against cancer.

  It has, in recent years been hailed as an alternative cancer treatment as the first phase of clinical trials have been a success reportedly. The US FDA has said that extracts of the leaves are safe enough to be administered orally and has approved clinical testing, which is now in its second phase as of 2011. Oleander contains cardiac glycosides which are the substances being investigated.

  As with aak (Calotropis procera) this plant can be fatal, but it can also be beneficial to our health.

  

RICE (ORYZA SATIVA) - A STAPLE FOOD FOR MANY: HISTORY, HEALTH BENEFITS AND USES OF RICE

RICE, ORYZA SATIVA 

Rice is a descendant of wild grasses and belongs to the Poaceae or Graminaceae family of plants along with wheat, maize (sweet corn), sorghum, millet, rye, oats and barley, among others. It is widely cultivated in the Asia and Pacific region where it is a staple food in 17 countries. It is also a staple in 8 countries in Africa and 9 in North and South America. There are more that 8,000 varieties of rice grown around the world and these are grown in various ways, including, of course in paddy fields in countries which have the monsoon season. Rice is the main food source of energy for more than half the world’s population. However for a balanced diet, pulses such as lentils, leafy green vegetables such as brussel sprouts and kale, and meat need to be added to it.

  Rice provides the world’s human population with 20% of its dietary energy supply, while wheat provides 19%, and maize 5%.

  Polished white rice has few nutrients left in it and for the sake of health and nutrition one should eat brown rice which is simply rice which has been hulled, in other words the bran and germ layers which contain the essential vitamins, minerals and Omega-3 and

-6 fatty acids, as well as the phytonutrients and amino acids are left intact.

  Writing her “A Modern Herbal” in the 1930s Mrs. Maud Grieve said: -

“The chief consumption of rice is as a food substance, but it should never be forgotten that the large and continued consumption of the white, polished rices of commerce is likely to be injurious to the health. The nations of which rice is the staple diet eat it unhusked as a rule, when it is brownish and less attractive to the eye, but much more nutritious as well as cheaper.”

  She clearly could see how things were going and warned then that white rice was not very nutritious. However it has since been the rice of choice in the West. Black rice, or Forbidden rice is also nutritious as is Bhutanese red rice, grown in the Himalayas, but brown rice is readily available, although now, it is not as cheap as white rice as it was in Mrs. Grieve’s day as it has become labeled “macrobiotic “ and “organic” which makes it more expensive than the highly polished white rice.

  Rice is believed to have originated in China and primitive agricultural tools and remains of rice dating back to circa 8,500 BC have been found in the Yangtze River basin in China, showing how long it has been a cultivated crop there. Archaeological remains discovered in the Indian subcontinent only date back to c. 2,000 BC. It arrived in Greece and other parts of the Mediterranean basin from Syria via Arab traders. It was also introduced early into East Africa, and much later to the US. The Spaniards introduced it to South America in the 17^th century, as it had been taken to Spain by the Moors in the 8^th century. The Crusaders had later taken back to France with them; and so it travelled around the globe.

  Today there are several main types of rice which can be found on supermarket shelves:-

·        Arborio or Italian rice which is used to make risottos.

·        Basmati rice which is long-grained and used in biryanis and other rice dishes on the Indian subcontinent because of its delicate nutty flavour and the fact that the grains stay separate.

·        Sweet rice which is sticky and glutinous

·        Jasmine rice which may be brown or white, and which is aromatic due to the jasmine flowers in it.

·        Bhutanese red rice grown in the Himalayas which has a nutty earthy taste.

·        Black rice (as mentioned above) which is purple when cooked

There are other short-, medium- and long-grained rices too and here in Pakistan we can buy ‘broken rice’ which is cheap Basmati and which can be used in dessert dishes, flavoured with rose water and with coconut, sultanas and pistachio nuts or almonds added to it (much more interesting than a British rice pudding).

  Rice is used in traditional systems of medicine for upset stomachs and diarrhoea. In Greece lemon juice may be added to it, or it is served plain and boiled. Rice can be boiled, drained, allowed to cool then mashed to form a paste which is applied to boils, sores, swellings and pimples in the Indian subcontinent. The sticky, gelatinous variety of rice is used here for stomach upset, heart-burn and indigestion.

  Clinical trials have shown that extracts of brown rice may be effective in treating breast and stomach cancers and trials are still underway. It is thought that brown rice can help lower cholesterol levels in the blood, so can help prevent heart disease and arteriosclerosis among other diseases. It is also thought that brown rice can help to lower the risk of Type-2 diabetes and heart disease.

  Brown rice contains significant amounts of selenium which assists in DNA repair in cells and which has potent antioxidant actions. It helps to decrease the symptoms of asthma and the pain and inflammation of rheumatoid arthritis. There are also large amounts of manganese present in brown rice, and this assists hormone production, and also has powerful antioxidant actions.

  Brown rice also contains some of the B-complex vitamins including B1 and 3, pantothenic acid, folate, choline and betaine. As for minerals it has apart from those mentioned above, it has calcium, iron, magnesium, copper, zinc, sodium, potassium, phosphorous as well as 18 amino acids including lysine and tryptophan. It also contains a little vitamin E in the form of Alpha Tocopherol and vitamin K.

  Annapura is the goddess of rice in Indian mythology, and gets her name from anna which is Sanskrit for rice. For Hindus rice is also associated with the goddess Lakshmi, who is the goddess of wealth and prosperity. It is also a fertility symbol. Annas were also the currency of the Indian subcontinent before rupees, so the word for money was ‘rice.’ There are also associations of rice with the Buddha as he was given rice and milk by a poor woman, so the story goes, and it is given now as an offering to him. Turmeric coloured rice is thrown over newly married couples in Indian wedding ceremonies, and rice flavoured with saffron and topped with gold leaf is also served at weddings, as yellow is the colour of happiness.

  In some parts of India symbols and patterns are traced on thresholds and floors in rice powder or made with paste so that the household has good luck. This tradition is centuries old, and is still practised today. Rice paste is also used in the dyeing process on cloth in India. There are festivals held all over Asia when rice seeds are sown, when the seedlings are planted and when the harvest is gathered in.

  Rice extracts can be found in medicines and cosmetics, as it is believed that they can add to the volume and thickness of hair, so they are used in shampoos and other hair-care products, as well as in moisturizing creams as it moisturizes and is said to have anti-ageing properties. A mixture of rice starch and honey is used by some women to reduce the shine on their faces.

  To cook brown  rice, you need one part rice to two of water and it should be washed thoroughly and cleaned then allowed to soak for 20 minutes to half an hour before draining the water and cooking with salt.

  You will find many recipes on this site which use rice including one for rice pudding and a chicken ball soup if you would like to try some.

PIGNUTS (EARTH NUTS) -ALLEGEDLY APHRODISIAC: HISTORY, USES AND HEALTH BENEFITS OF PIGNUTS

EARTH NUTS, PIGNUTS, CONOPODIUM MAJUS 

Pignuts are so named because pigs love to find these, as do European Brown bears. They grow in woodland in Europe and in Britain seem to love to grow in bluebell woods. You can find them all year round, but they are easier to spot in spring and summer when you can see their feathery leaves and white flower heads (umbels). They are members of the Apiaceae or carrot family, so are related to anise, caraway, celery, dill and parsley. If you go foraging for them you will have to dig about 20 centimetres down to get at the small “nuts” which are tubers with long thin roots growing around them. You have to rub the outer skin from them to eat them but they can be eaten raw or cooked (you can add them to dishes as you would water chestnuts or sangaray). They taste rather like sweet chestnuts, although some say that they are like Brazil or hazel nuts or perhaps sweet potatoes. The “nut” can grow to 3 cms in diameter although most I’ve seen have been smaller than that. If you find them they indicate that you are in ancient grass or woodland.

  In the UK they have been found at archaeological site, at the Bronze Age Barrow Hills and Mile Oak, which shows that they were known as a food source by our early ancestors. The discovery of them at Barrow Hills might also indicate that they were used in rituals.

  They were clearly known in Shakespeare’s day as he has his ‘monster’ Caliban tells Trinculo (a drunken servant) that he will show him the delights of the island which include these ‘nuts’.

  “Caliban: I prithee, let me bring thee where crabs grow,

                 And I with my long nails will dig thee pignuts.”

   (Act II scene ii The Tempest)

John Gerard, writing in the 16^th century tells us that there was a “Plaister made of the seeds” of the plant, but he rather coyly declines to continue as regards the use it was put to. This mystery was later (probably) solved when Nicholas Culpeper writing in his Complete herbal in the 17^th century points out that the nuts were aphrodisiacs and stimulated “venery” or lust. He calls these “Earth chesnuts” and says this: -

“They are called earth-nuts, earth-chesnuts, ground-nuts, ciper-nuts, and in Sussex pig-nuts. A description of them were needless, for every child knows them.

Government and virtues. They are something hot and dry in quality, under the dominion of Venus; they provoke lust exceedingly, and stir up to those sports she is mistress of; the seed is excellent good to provoke urine; and so also is the root, but it doth not perform it so forcibly as the seed both. The root being dried and beaten into powder, and the powder made into an electuary is as singular a remedy for spitting and pissing of blood, as the former chesnut was for coughs.”

  The Physicians of Myddfai do not mention this but used them in this way: -

“Peritonitis is treated by means of an emetic, the blue confection and a medicine. These are the herbs required (for the medicine ;) the sweet gale, bay leaves, pimpernel, male speedwell, river startip, borage, moss, liverwort, the young leaves of the earth nut, and the mallow.”

They also used it in treatments for intermittent fevers as this remedy shows:-

”The following is a good medicine for this class of diseases : take moss, ground ivy, or elder, if obtainable, (if not obtainable, caraway,) and boil these two vegetable substances well together. Then take the mallow, fennel, pimpernel, butcher's broom, borage, and the young leaves of the earth nut, and bruise them as well as possible, putting them on the fire with the two herbs before mentioned, and boiling them well. This being done, let elder bark be taken from that portion of the tree which is in the ground,-let it be scraped and washed thoroughly, and bruised well in a mortar. Then take the liquor prepared from the fore-mentioned herbs, and mix the said bark therein assiduously between both hands, and set it to drain into a vessel to acidify, fermenting it with goat's whey, or cow's whey. Let a good cupful thereof be drank every morning as long as it lasts, a portion of raw honey, apple or wood sorrel, being taken subsequently in order to remove the taste from the mouth, after the draught. This liquor is beneficial to every man who requires to purge his body.”

  They don’t mention the aphrodisiac qualities but it makes sense that Shakespeare’s Caliban would have enjoyed them if they had such a reputation as he was a portrayal of the baser side of human nature.

  

   

GROUNDSEL- NOT JUST FOR BIRDS! HISTORY, HEALTH BENEFITS AND USES OF GROUNDSEL

GROUNDSEL, SENECIO VULGARIS 

Groundsel gets its Latin name, Senecio vulgaris, from ‘senex’ meaning ‘old man’ and vulgaris, which means ‘common’. It is believed to have got this name from the appearance of the grey hairs on the seeds. The name groundsel comes from the Anglo-Saxon, “groundeswelge” which means “ground swallower” doubtless because of its ability to spread. One plant will produce around 1,200 seeds, with hairs which are dispersed by the wind and birds which love to eat them. It has been estimated that 85% of these seeds will germinate in the first year with 100 % germinating in a five-year period, so it is a very prolific stubborn weed to remove once it has occupied an area. It is in flower between May and October. It is a member of the Asteraceae or daisy family of plants.

  It has numerous other names, including Old-Man-in-the-Spring, birdseed, chickenweed, grinsel and grundsel to mention just a few. It is an invasive alien species in North America and probably arrived on its shores in sacks of grain seed, but it is native to Europe, North Africa, and parts of Asia. It has mainly been used for chickenfeed and for birdseed - the Victorians fed their canaries on it in Britain. Rabbits like it too but cows, and horses seem to instinctively know that it isn’t good for them and tend to avoid it. Groundsel contains some pyrrolizidine alkaloids which are also found in Common Ragwort, and these cause progressive, irreversible damage and ultimately death to cows and other animals. The lethal dose is between 5 and 8% of the animal’s body weight. However sheep and goats, have rumen bacteria which breaks down these toxins and so they can be used to keep down groundsel in fields.

  It is said that the leaves can be eaten raw or cooked by humans, but perhaps this is not advisable. The Anglo-Saxons used groundsel medicinally in poultices with salt added to them.

  The 16^th century English herbalist, John Gerard, recommended “the down of the flower mixed with vinegar” as a good dressing for fresh wounds. He also said that the juice of the plant, when boiled in ale could be used as a purgative with a little honey and vinegar added. It was believed that you had to dig up the roots without using any iron in the digging tool as it would then act as a remedy for wounds caused by iron. The roots were thought, if harvested in this way, to relieve headaches. It was also used as an emollient for chapped hands, with the whole plant chopped and boiling water poured over it and then allowed to infuse for half an hour. A strong infusion was used to produce vomiting and as a purgative.

  Nicholas Culpeper, writing in the 17^th century in his “Complete Herbal” had this to say of groundsel: -

  “ This herb is Venus's mistress-piece, and is as gallant and universal a medicine for all diseases coming of heat, in what part of the body soever they be, as the sun shines upon; it is very safe and friendly to the body of man: yet causes vomiting if the stomach be afflicted; if not, purging: and it doth it with more gentleness than can be expected; it is moist, and something cold withal, thereby causing expulsion, and repressing the heat caused by the motion of the internal parts in purges and vomits…

The decoction of this herb (saith Dioscorides) made with wine, and drank, helps the pains of the stomach, proceeding of choler, (which it may well do by a vomit) as daily experience shews. The juice thereof taken in drink, or the decoction of it in ale, gently performs the same. It is good against the jaundice and falling sickness, being taken in wine; as also against difficulty of making water. It provokes urine, expels gravel in the reins or kidneys; a dram thereof given in oxymel, after some walking or stirring of the body. It helps also the sciatica, griping of the belly, the cholic, defects of the liver, and provokes women's courses. The fresh herb boiled, and made into a poultice, applied to the breasts of women that are swollen with pain and heat, as also the privy parts of man or woman, the seat or fundament, or the arteries, joints, and sinews, when they are inflamed and swollen, doth much ease them; and used with some salt, helps to dissolve knots or kernels in any part of the body. The juice of the herb, or as (Dioscorides saith) the leaves and flowers, with some fine Frankincensein powder, used in wounds of the body, nerves or sinews, doth singularly help to heal them. The distilled water of the herb performs well all the aforesaid cures, but especially for inflammations or watering of the eyes, by reason of the defluxion of rheum unto them.”

  The whole herb should be picked in May or when it begins to come into flower, and dried for later use, or used fresh. However other herbs are less toxic than this one and so treat groundsel with care.