This is an interspecific hybrid chili pepper (we have no idea what that means, we could look it up but that wouldn't have the comedic value) cultivated in the Indian states of Arunachal Pradesh, Assam (we feel Assam sounds way cooler, but that's not the point of this is it), Nagaland and Manipur. It is an interspecies hybrid of C. chinense and C. frutescens genes. Ahhhhhh, now I kinda get the interspecific thing...
In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012, and the Carolina Reaper on August 7, 2013.
We personally love the Ghost Chili for a few reasons we feel are pretty rock solid.:
The primary reason the Ghost favors in so strongly is that it was the first pepper (actually three) given to me (by smilin' Joe the Pepper Man) in pod form that I seeded and had success with the starts. Upon this success, I then found out that a friend (Farmer Jessica - read about her!) was growing them and it seemed upon comparison with my plants that her plants too were close to being on par with the Hawaiian Chili in their ability to withstand wind, rain and the occasional abject lack of water when Lauren and I get lost in the clouds and expect the cat to take care of things. So, intense heat, amazing bouquet of flavor and able to survive the kitties ministrations, well, duh, winner! If you missed it, this company was started by three Ghost Chili pods. Even as i write this, how f%$#n' cool is that?!
The flavor is exceptional, at once making me feel like a Pirate in the Caribbean and a fool who just ate a pepper that had a Guinness Book of World Records Spot. The heat is magical. Its the only way to describe it, it produces an abundance of feel good chemicals in ones body at the same time I have been known to vomit when eating one raw. This flexibility of heat and flavor is what makes it a perfect compliment to our sauces and shakes as we can use a wee little bit, or we can rock and roll and let the chips fall where they may.
*The White Ghost pepper is a different variant and will therefore have different properties but as yet we are un-inclined to get too into it. The red and white while similar, are different. or as the Thai saying goes, "same same, but different".
The datil is an exceptionally hot pepper, a variety of the species Capsicum chinense (syn. Capsicum sinense). Datils are similar in strength to habaneros but have a sweeter, fruitier flavor. Their level of spiciness may vary from 100,000 to 300,000 on the Scoville scale. Mature peppers are about 3.5 in long and yellow-orange in color.
Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. Although local lore suggests datils were brought to St. Augustine by indentured workers from Minorca in the late 18th century, it is more likely they were brought from Cuba around 1880 by a jelly maker named S. B. Valls. As of late, some controversy has emerged over whether or not the true origin was resultant of the slave trade in St Augustine. The pepper is almost identical to a west African pepper called the fatalii or "fatal."
We personally have heard a few differing stories from hotheads such as yourself who have given us one that really stuck with us and would explain also the Tabasco pepper in Hawaii (the Hawaiian chili). The thought revolves around scurvy. Chili peppers are know for having a tremendous amount of vitamin C which would make them a great attribute on a sailing vessel. One 5 gallon pot could grow a plant that could conceivably take care of the vitamin C needs of a dozen sailors. when compared to the needs of the pepper verse the needs of a potted citrus, its a no brainer. We do not know this for sure, we weren't there right. We do know that this is a common practice on ships, and it would answer some of our questions quite nicely.
One of our favorites, Hawaiian Ghost which came to be when the Hawaiian chili was crossed with the traditional Ghost or Bhut Jolokia. A wonderfully flavored pepper that retains about 7/10ths (beware random percentages!) of the heat of the ghost and is a wonder to behold. Well, not so much, it looks like someone lopped off your pinky and colored it bright red. Sorry, easiest way to describe it.
The flavor is slightly less, how shall we say, dramatic than its progenitor the Ghost, but retains enough that we feel it merits mention as it is more than just heat. A clean and brief burst of citrus followed by a slightly mind numbing heat and bazinga, the Hawaiian Akua prevails.
No Wikipedia for it, so we're thinking we are going to trademark it, or do some kind of genetic all rights reserved and become millionaires. Until that daydream comes to fruition, we'll keep plugging away at the worlds finest sauces and call it a job well done. We chose the name 'Akua', as the general meaning is ghost. deeper and we feel more to the point, Akua means spirit, the essence of the spiritual self or where God resides.
A wonder of wonders, the Hawaiian is a direct descendant from the Tabasco, so much so I could just as easily cut and paste all the wiki knowledge regarding the Tabasco pepper and we would be good to go. Understanding the .05 percent variance that occurred through a good many years of mutation naturally which has now resulted in what we here call, the Hawaiian chili peppah. I'm guessing the pepper arrived on ships as this was a way that scurvy could be prevented. These little peppers each have 300% of your Vit. C needs for a day!
HABANERO / CHOCOLATE HABANERO
The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru. An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC.
The habanero was carried north to the Caribbean via Colombia. Upon its discovery by Spaniards, the habanero chili was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook for its place of origin and called it Capsicum chinense ("the Chinese pepper").
Today, the largest producer is Mexico's Yucatan Peninsula. Habaneros are an integral part of Yucatecan food. Habanero chilies accompany most dishes in Yucatan, either in solid or purée/salsa form. Other modern producers include Belize, Panama, Costa Rica,Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California. While Mexico is the largest consumer of this spicy ingredient, its flavor and aroma have become increasingly popular all over the world.
The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of "heat", the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.
The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.
In 1999, the habanero was listed in the Guinness Book of World Records as the world's hottest chili, but it has since been displaced by a number of other peppers, the record tending to change every few years. The bhut jolokia (or ghost pepper) and Trinidad moruga scorpion were eventually identified to be native Capsicum chinense subspecies even hotter than the habanero, and breeders constantly crossbreed the various subspecies to attempt to create cultivars for the Scoville scale record - for instance, the Carolina Reaper crosses a ghost pepper with a particularly piquant red habanero.
Most habaneros rate between 200,000 and 300,000 on the Scoville scale.
Chocolate or Black habanero is an alternative name often used to describe the dark brown variety of habanero chilis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). Some seeds have been found which are thought to be over 7,000 years old. The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 400,000 and 450,000 Scoville units. Small slivers used in cooking can have a dramatic effect on the overall dish. Black habaneros take considerably longer to grow than other habanero chili varieties. In a dried form, they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Previously known as habanero negro, or by their Nahuatl name, their name was translated into English by spice traders in the 19th century as "black habanero". The word "chocolate" was derived from the Nahuatl word, xocolātl, and was used in the description, as well (as "chocolate habanero"), but it proved to be unpronounceable to the British traders, so it was simply named "black habanero".
The jalapeño is variously named huachinango, for the ripe red jalapeño, and chile gordo (meaning "fat chili pepper") in Mexico.
The name jalapeño is Spanish for "from Xalapa" (also spelled Jalapa), a town in Veracruz, Mexico, where the pepper was traditionally cultivated.
Genetic analysis of Capsicum annuum places jalapeños as a distinct genetic clade with no close sisters that are not directly derived from jalapeños. Jalapeños were in use by the Aztec prior to the Spanish conquest; Bernardino de Sahagún in the Florentine Codex writes of Aztec markets selling Chipotles (smoked jalapeños), Mole made from chipotles, besides the sale of fresh chilies. The use of peppers in the Americas dates backs thousands of years, including the practice of smoking some varieties of peppers in order to preserve them; further well preserved samples and genetic testing would be needed to determine the usage and existence of the jalapeño clade and pod type into the past.
More pepper knowledge coming, feel free to send pics/lore/wisdom for inclusion!
(Wikipedia) In Ayurvedic practices, turmeric has been used to treat a variety of internal disorders, such as indigestion, throat infections, common colds or liver ailments, as well as topically to cleanse wounds or treat skin sores.
Basic research shows extracts from turmeric may have antifungal and antibacterial properties.
Turmeric is under study for its potential to affect human diseases, including kidney and cardiovascular diseases, arthritis, cancer, irritable bowel disease, Alzheimer's disease, diabetes, and other clinical disorders.
(Wikipedia) Folk herbalists considered dried burdock to be a diuretic, diaphoretic, and a blood purifying agent.
Burdock is a traditional medicinal herb used for many ailments. Modern studies indicate that burdock root oil extract is rich in phytosterols and essential fatty acids (including rare long-chain EFAs).
Hops are also used in herbal medicine in a way similar to valerian, as a treatment for anxiety, restlessness, and insomnia. A pillow filled with hops is a popular folk remedy for sleeplessness, and animal research has shown a sedative effect.
The relaxing effect of hops may be due, in part, to the specific degradation product from alpha acids, 2-methyl-3-buten-2-ol, as demonstrated from nighttime consumption of non-alcoholic beer (or our hop sauces!).
2-methyl-3-buten-2-ol is structurally similar to tert-amyl alcohol which was historically used as an anesthetic. How about that.
Hops are of interest for hormone replacement therapy and are under basic research for potential relief of menstruation-related problems.
In preliminary veterinary research, hops compounds are under study for potential activity against pasture-associated laminitis in horses.
Capsaicin is considered a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, mastectomy pain, and headaches. A 2015 cohort study in China found that eating foods containing chili peppers at least twice a week led to a 10 percent reduced mortality rate all else being equal and eating foods containing chili peppers 6 to 7 days a week had a 14 percent relative risk reduction in total mortality; there was an inverse correlation between eating fresh chilies and diabetes not found in remainder of the cohort.
Red chilies contain large amounts of vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.
A very large study published by the British Medical Journal found some indications that humans who consume spicy foods, especially fresh chili peppers, were less likely to die of cancer or diabetes.
(Wikipedia) In a study, an enriched extract of "Indian Frankincense" (usually Boswellia serrata) was used in a randomized, double-blinded, placebo-controlled study of patients with osteoarthritis. Patients receiving the extract showed significant improvement in their arthritis in as little as seven days. The compound caused no major adverse effects and, according to the study authors, is safe for human consumption and long-term use.
In a study published in 2009, it was reported that "Frankincense oil appears to distinguish cancerous from normal bladder cells and suppress cancer cell viability."
A 2012 study in healthy volunteers determined that exposure to 11-keto-β-boswellic acid (KBA), a lead boswellic acid in the novel solubilized frankincense extract Boswelan, is increased when taken with food. However, simulations based on a two-compartment pharmacokinetic model with single first-order absorption phase proposed that the observed food interaction loses its relevance for the simulated repeated-dose scenario. We aren't exactly sure what this means, but left here just in case you do.
In a 2012 study, researchers found that the "behavioral effect [of insensole actetate] was concomitant to reduced serum corticosterone levels, dose-dependent down-regulation of corticotropin releasing factor and up-regulation of brain derived neurotrophic factor transcripts IV and VI expression in the hippocampus. These data suggest that IA modulates the hypothalamic–pituitary–adrenal (HPA) axis and influences hippocampal gene expression, leading to beneficial behavioral effects supporting its potential as a novel treatment of depressive-like disorders." This means it could make you feel better if you are prone to feeling down.
When coupled with Myrrh, below, it becomes a super immune boosting agent.
In pharmacy, myrrh is used as an antiseptic in mouthwashes, gargles, and toothpastes. Myrrh is currently used in some liniments and healing salves that may be applied to abrasions and other minor skin ailments. Myrrh has also been recommended as an analgesic for toothaches and can be used in liniment for bruises, aches, and sprains.
Myrrh is a common ingredient of tooth powders. Myrrh and borax in tincture can be used as a mouth-wash. A compound tincture, or horse tincture, using myrrh is used in veterinary practice for healing wounds. Meetiga, the trade-name of Arabian Myrrh, is more brittle and gummy than that of the Somalian variety and does not have the latter's white markings. Liquid Myrrh, or Stacte, spoken of by Pliny, also an ingredient of Jewish holy incense, was formerly obtainable and greatly valued but cannot now be identified in today's markets. Myrrh gum is used for indigestion, ulcers, colds, cough, asthma, lung congestion, arthritis pain, and cancer.
"As part of a larger search for anticancer compounds from plants, the researchers obtained extracts from a particular species of myrrh plant (Commiphora myrrha) and tested it against a human breast tumor cell line (MCF-7) known to be resistant to anticancer drugs. Research data indicated that the extract killed all of the cancer cells in laboratory dishes.".
In traditional Chinese medicine, myrrh is classified as bitter and spicy, with a neutral temperature. It is said to have special efficacy on the heart, liver, and spleen meridians as well as "blood-moving" powers to purge stagnant blood from the uterus. It is therefore recommended for rheumatic, arthritic, and circulatory problems, and for amenorrhea, dysmenorrhea, menopause, and uterine tumors.
Myrrh's uses are similar to those of frankincense, with which it is often combined in decoctions, liniments and incense. When used in concert, myrrh is "blood-moving" while frankincense moves the Qi, making it more useful for arthritic conditions.
Myrrh is used in Ayurveda and Unani medicine, which ascribe tonic and rejuvenative properties to the resin. It (daindhava) is utilized in many specially processed rasayana formulas in Ayurveda. However, non-rasayana myrrh is contraindicated when kidney dysfunction or stomach pain is apparent or for women who are pregnant or have excessive uterine bleeding.
A related species, called guggul in Ayurvedic medicine, is considered one of the best substances for the treatment of circulatory problems, nervous system disorders and rheumatic complaints.
(Wikipedia) In an attempt to determine the cause of its effectiveness, researchers examined the individual ingredients of a herbal formula used traditionally by Kuwaiti diabetics to lower blood glucose. Myrrh and aloe gums effectively improved glucose tolerance in both normal and diabetic rats.
Myrrh was shown to produce analgesic effects on mice which were subjected to pain. Researchers at the University of Florence showed that sesquiterpenes furanoeudesma-1,3-diene and curzarene in the myrrh affect opioid receptors in the mouse's brain which influence pain perception.
Myrrh has been shown to lower LDL cholesterol (bad cholesterol) levels as well as to increase the HDL cholesterol (good cholesterol) in various tests on humans done in the past few decades. A 2009 laboratory test showed this same effect on albino rats.
In studies done on mice, myrrh has been shown to have significant inhibiting effects on certain types of cancer. The active constituents of myrrh accredited with this property are sesquiterpenes. These tests were done using the myrrh species Commiphora molmol and were also found to inhibit tumor growth.
HE SHO WU/FO TI
Used primarily, to our knowledge, as an anti aging remedy and a tonic. Anything that is "anti-aging" usually has some pretty potent libidinous effects, which is why we use it in our Love Potion.
Chocolate in its beginning form.
CITRUS | VEGGIES | SPICES
For this tour, we shall start with the carrot as this is the humble vegetable that not only enlivens your site, but was the impetus for our original sauce. I have selected organicfacts.net to shameless cut and paste as they seem to have the best all around wisdom regarding this humble yet most ninja veggie as well as most of the fruits and veggies to follow!
The health benefits of carrots include reduced cholesterol, prevention from heart attacks, warding off of certain cancers, improving vision, and reducing the signs of premature aging. Furthermore, carrots have the ability to increase the health of your skin, boost the immune system, improve digestion, increase cardiovascular health, detoxify the body, and boost oral health in a variety of ways. They also provide a well-rounded influx of vitamins and minerals.
Carrots are one of the most widely used and enjoyed vegetables in the world, partly because they grow relatively easily, and are very versatile in a number of dishes and cultural cuisines. Carrots are scientifically classified as Daucus carota, and it is categorized as a root vegetable.
NUTRITIONAL VALUE OF CARROTS
Most of the benefits of carrots can be attributed to their beta carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese. Now, let’s find out how this impressive list of nutrients and organic compounds actually affects human health.
HEALTH BENEFITS OF CARROTS
Prevention of Heart Disease: In a study meant to reveal the therapeutic value of carrots, researchers at the Wolfson Gastrointestinal Laboratory in Edinburgh, Scotland revealed that cholesterol level drops by an average of 11 percent if seven ounces of raw carrots per day are taken for thee weeks.
A group of Swedish scientists discovered that these root vegetables can reduce the chances of having a heart attack. A study conducted at the Mario Negri Institute of Pharmacological Research in Italy found that those who ate more carrots had 1/3 as high a risk of heart attack as compared with those who ate less carrots.
Blood Pressure: Next time you start getting riled up about something and your blood begins to boil, eat a carrot! Carrots are rich sources of potassium, which is a vasodilator and can relax the tension in your blood vessels and arteries, thereby increasing blood flow and circulation, boosting organ function throughout the body, and reducing the stress on the cardiovascular system. High blood pressure is also directly linked to atherosclerosis, strokes, and heart attacks, so this is yet another heart-healthy aspect of carrots! The coumarin found in carrots also has been linked to reducing hypertension and protecting your heart health!
Immune Booster: Carrots contain a number of antiseptic and antibacterial abilities that make it ideal for boosting the immune system. Not only that, carrots are a rich source of vitamin C, which stimulates the activity of white blood cells and is one of the most important elements in the human immune system.
Digestion: Carrots, like most vegetables, have significant amounts of dietary fiber in those orange roots, and fiber is one of the most important elements in maintaining good digestive health. Fiber adds bulk to stool, which helps it to pass smoothly through the digestive tract, and it also stimulates peristaltic motion and the secretion of gastric juices. Altogether, this reduces the severity of conditions like constipation, and protects your colon and stomach from various serious illnesses, including colorectal cancer. Fiber also boosts heart health by helping to eliminate excess LDL cholesterol from the walls of arteries and blood vessels.
Prevents Cancer: Beta-carotene consumption has been linked to a reduced risk of several cancers, notably lung cancer. British researchers discovered that increasing beta-carotene consumption from 1.7 to 2.7 milligrams per day reduced lung cancer risk by more than 40 percent. The average carrot contains about three milligrams of beta-carotene.
In a separate study, researchers found that eating fiber-rich carrots reduce the risk of colon cancer by as much as 24 percent. Another study shows that women who ate raw carrots were five to eight times less likely to develop breast cancer than women who did not eat carrots. Further research into the application of both carrots and beta-carotene in relation to other forms of cancer is ongoing.
Macular Degeneration: This is a common eye disease of the elderly that impairs the function of the macula. Research has found that people who ate the most amount of beta-carotene had a forty percent lower risk of macular degeneration compared with those who consumed the least. Beta-carotene can also split itself via an enzymatic reaction to form pro-vitamin A, which is often associated with antioxidant capacity in relation to vision. Therefore, carrots are an all-around vision booster.
Improves Eyesight: Deficiency of vitamin A can cause some difficulty seeing in dim light. Since carrots are rich in vitamin A, it is good for improving eyesight and preventing conditions like night blindness from developing as we age.
Oral Health: The organic compounds in carrots all by themselves are good for mineral antioxidants, but carrots also stimulate the gums and induce excess saliva. Saliva is an alkaline substance and combats the bacteria and foreign bodies that can often result in cavities, halitosis, and other oral health risks.
Stroke: Eating a carrot every day reduces the risk of stroke by 68%. Many studies have strengthened the belief in the “carrot effect” on the brain. Studies conducted on stroke patients revealed that those with highest levels of beta carotene had the highest survival rate.
Diabetes: Carrots are good for blood sugar regulation due to the presence of carotenoids in this delicious vegetable. Carotenoids inversely affect insulin resistance and thus lower blood sugar, thereby helping diabetic patients live a normal, healthy life. They also regulate the amount of insulin and glucose that is being used and metabolized by the body, providing a more even and healthy fluctuation for diabetic patients.
Carrots have antiseptic qualities and can therefore be used as laxatives and as a remedy for liver conditions. Furthermore, carrot juice improves stomach and gastrointestinal health.
So, basically, eat a lot of Spicy Ninja OG sauce...
The health benefits of beets include the treatment of anemia, indigestion, constipation, piles, kidney disorders, dandruff, gall bladder disorders, cancer, and heart disease. It also helps to prevent macular degeneration, improve blood circulation, aid in skin care, prevent cataracts and mediate respiratory problems. These health benefits of beet roots can be attributed to their richness in nutrients, vitamins and minerals.
Beets or beetroots, as they are often called, belong to theChenopodiaceous family. Their history stretches back to ancient times, and the earliest signs of their cultivation was approximately 4,000 years ago in the Mediterranean region. From there, they were probably transported to Babylon, and by the 9th century AD, they had made their way into Chinese culture and cuisine. They have long been associated with sexuality and have been used as an aphrodisiac for thousands of years.
Beetroot is frequently added as an ingredient to salads, soups and pickles and is also used as a natural coloring agent. Even though beets are available throughout the year, they are still considered seasonal vegetables. Besides their use as an actual food item, beets are valuable as a source of sucrose, which makes them a viable replacement for tropical sugar cane. They are still frequently used to make refined sugar.
NUTRITIONAL VALUE OF BEETS
Beets have such a wide range of health benefits because of their nutritional content, including vitamins, minerals, and organic compounds like carotenoids, lutein/zeaxanthin, glycine, betaine, dietary fiber, vitamin C, magnesium, iron, copper and phosphorus, while also being a source of beneficial flavonoids called anthocyanins. They are very low in calories, with no cholesterol, but they do have the highest sugar content of all vegetables.
HEALTH BENEFITS OF BEETS
Good for Heart Health: Beet fiber helps to reduce cholesterol and triglycerides by increasing the level of HDL cholesterol (“good” cholesterol). Having a high level of triglycerides increases the risk for heart related problems, so increased HDL is a good line of defense against that. The presence of the nutrient betaine lowers the levels of homocysteine in the body which can also be harmful to the blood vessels. Thus, consumption of beetroot helps to prevent cardiovascular diseases in multiple ways, so conditions like ahterosclerosis, heart attacks, and strokes are less likely to develop. The fiber in beets also works to strip excess LDL cholesterol from the walls and help to eliminate it from the body quickly.
Reduces Birth Defects:Beets are good for pregnant women since they are a source of B vitamin folate which helps in the development of infant’s spinal column. Deficiency of folate could lead to a variety of conditions called neural tube defects.
Prevent Certain Cancers: Studies have revealed that beets are good at preventing skin, lung, and colon cancer, since they contain the pigment betacyaninis, which counteracts cancerous cell growth. Nitrates used in meats as preservatives can stimulate the production of nitrosamine compounds in the body which can also result in cancer. Studies have now shown that beet juice inhibits the cell mutations caused by these compounds. Researchers in Hungary have also discovered that beet juice and its powdered form slows down tumor development. Adding a healthy weekly amount of beets to your diet can keep your body cancer-free for a very long time.
Good for Liver Health: Betaines contained in beet juice stimulate the functions of the liver
Prevents Respiratory Problems: Beetroot is a source of vitamin C that helps to prevent asthma symptoms. The natural beta carotene in beetroot also helps to prevent lungs cancer. Vitamin C is also a powerful antioxidant that boosts the immune system in a number of ways. Besides acting as an antioxidant itself and defending against the effects of free radicals in the body, vitamin C also stimulates the activity of white blood cells, which is the body’s main line of defense against foreign bodies, as well as viral, bacterial, fungal, and protozoan toxins that can result in a multitude of infections and illnesses. Vitamin C’s range goes from fighting the sniffles to reducing the chances of cancer, and beets has plenty of vitamin C!
Prevents Cataracts: The presence of beta-carotene, which is a form of vitamin A, helps to prevent age-related blindness called cataracts as well as a reduction in macular degeneration that commonly occurs as we get older. Vitamin A is considered a powerful antioxidant substance that is involved in many essential activities in the body.
Capillary Fragility: The flavonoids and vitamin-C in beets help to support the structure of capillaries.
Aphrodisiac: Beets have been considered an aphrodisiac or sexual booster for millennia. Part of this stems from the fact that beets contain significant levels of the mineral boron, which has been shown to boost the production of sexual hormones. This can lead to a boost in your libido, increased fertility, sperm mobility improvement, and a reduction in frigidity in the bedroom. Your sexual life can get a legitimate and time-tested push in the right direction by adding beets to the diet of you and your partner.
Boosts Energy Levels: Beets contain a significant amount of carbohydrates that provides fuel for energy and prolonged sports activities. These are the natural building blocks of energy metabolism, and beets provide them without any of the negative side effects of many other carbohydrate-heavy foods. When the body has a sufficient amount of carbohydrates, it is able to fuel all of the necessary bodily functions as well, including the important metabolic reactions that keep your organ systems functioning efficiently.
In a related function, researchers have noticed that oxygen uptake is greatly increased by people who drink beet juice due to the high nitrate content. The results show that oxygen uptake increases by up to 16%, which is an unheard of boost, and is actually more than a normal person can improve by, even when training extensively. This increases stamina for exercising and participating in sports, making beet juice an interesting sports drink that most people would never consider.
Macular Degeneration:The beta-carotene present in beetroot aids in reducing or slowing macular degeneration in the eyes. Macular degeneration is often associated with an increase in free radicals, which drastically affect the premature aging process of many people. The beta-carotene is a powerful form of vitamin A, which has antioxidant capabilities and defends the eyes against the damaging effects of these free radicals.
Strokes: A deficiency of potassium in the body increases the risk of stroke. Therefore, the potassium-rich beetroot is recommended to boost heart health for that reason as well. Potassium is called a vasodilator, meaning that it relaxes the blood vessels and reduces blood pressure throughout the body. When blood pressure is reduced and the vessels and arteries are no longer contracted, blood clots are far less likely to form, or get stuck, and the plaque that may have built up along the walls of your blood vessels will not accumulate more detritus to form additional clots. Clots are what eventually lead to heart attacks and strokes, so beets and their potassium content are quite a health booster!
What is more impressive is that studies have shown the effect to be ongoing. Blood pressure will continue to drop over the course of 24 hours, as though beets are naturally delaying their effects so the body can adjust, rather than plummeting the blood pressure at a dangerous speed.
So, again, probably need to dip into some Mauna Kea Maga at this point.... Just sayin...
Scurvy: Lime is very well-known as a cure for scurvy, the disease which is caused from a deficiency of vitamin-C. It is characterized by frequent infections that show as normal cold symptoms, cracked lips and lip corners, ulcers on the tongue and in the mouth. You can also spot scurvy from spongy, swollen and bleeding gums. Since its cause is a deficiency of vitamin-C, its remedy is none other than vitamin-C, and lime is full of this this essential vitamin.
In the past, soldiers and sailors were given lime to keep them safe from scurvy, which was a horrible and potentially fatal disease back then. Even now, it is distributed among the workers working in polluted environments like furnaces, painting shops, heat treatments, cement factories, mines, and other dangerous work environments to protect them from scurvy.
Skin Care: Lime juice and its natural oils are very beneficial for skin when consumed orally or applied externally. It rejuvenates the skin, keeps it shining, protects it from infections and reduces body odor due to the presence of a large amount of vitamin-Cand Flavonoids. Those are both class-1 anti oxidants, and have antibiotic and disinfectant properties. When applied externally on skin, its acids scrub out the dead cells, cures dandruff, rashes, and bruises. It can also be used to create a refreshing bathing experience if its juice or oil is mixed into your bathing water.
Digestion: Lime has an irresistible scent which causes your mouth to water and this actually aids primary digestion (the digestive saliva floods your mouth even before you taste it). The natural acidity in lime does the rest. While they break down of the macro molecules of the food, the Flavonoids, the compounds found in the fragrant oils extracted from lime, stimulate the digestive system and increase secretion of digestive juices, bile and acids. This flood of flavonoids also stimulate the peristaltic motion. This is the reason behind lemon pickle with lunch and dinner being a traditional practice in India and various neighboring countries in that region.
Constipation: Primarily, the ample amount of acids present in lime helps clear the excretory system by washing and cleaning off the tracts, just as some acids are used to clean floors and toilets. The roughage in lime is also helpful in easing constipation, but the most beneficial element is the high acidity. An overdose of lime juice with salt also acts as an excellent purgative without any side effects, thereby providing relief from constipation.
Diabetes: Limes and other citrus fruits are considered a diabetes super food for a number of reasons. Mainly, the high levels of soluble fiber found in limes make it an ideal dietary aid to help regulate the body’s absorption of sugar into the bloodstream, reducing the occurrence of blood sugar spikes that are a serious risk to to diabetic patients. Also, limes and other citrus fruits have a low glycemic index, which means that they will not cause unexpected spikes in glucose levels, in addition to the benefits of soluble fiber’s effect.
Heart Disease: That same soluble fiber which can help diabetics maintain their blood sugar levels can also lower blood pressure and eliminate the presence of LDL cholesterol (“bad” cholesterol). Furthermore, soluble fiber can cut down on inflammation of the blood vessels, which is a known preventative measure against heart disease heart attacks, and strokes.
Peptic Ulcer:In addition to vitamin-C, lime contains special compounds called Flavonoids (Limonoids such as Limonin Glucoside) which have antioxidant, anti-carcinogenic, antibiotic and detoxifying properties that stimulate the healing process of peptic and oral ulcers.
Respiratory Disorders: The flavonoid-rich oil that is extracted from limes is extensively used in anti-congestive medicines such as balms, vaporizers, and inhalers due to the presence of Kaempferol. Just scratching the peel of a lime and inhaling it gives immediate relief for congestion and nausea.
Arthritis: One of the many causes of arthritis is an excess of uric acid that builds up in the body. Uric acid is one of the waste products that normal urination will clear out of the body, but unfortunately, when too much builds up, it can make the pain and inflammation from arthritis even worse. The citric acid found in citrus fruits like limes is a solvent in which uric acid can dissolve, increasing the amounts that are eliminated in the urine. Citrus fruits in general have anti-inflammatory properties, and can be used for a number of inflammation issues.
Eye Care: Vitamin-C again! Its anti oxidant properties protect eyes from aging and macular degeneration. On top of that, flavonoids help protect them from infections.
Fever: If someone is suffering from a fever, limes and lime juice can be of great importance. Citrus fruits in general have fever-reducing qualities, and if the fever is very high, the patient’s diet should be restricted to lemon juice and water. However, if the fever is mild to moderate, other fruit juices, particularly citrus juices like lime juice, can be administered in order to bring the fever back a manageable level. Vitamin-C, found in high concentrations in citrus fruits, naturally lowers the temperature of the body.
Gout: There are two main causes of gout. The first source is the accumulation of free radicals in the body, and the second is accumulation of toxins in the body, primarily uric acid. Limes can help prevent both of these causes. It is a wonderful source of antioxidants & detoxifiers (vitamin-C & Flavonoids) which reduce the number of free radicals as well as detoxifying the body.
Gums: The root cause of gum problems is a deficiency of vitamin-C (Scurvy, which gives bleeding and spongy gums) and microbial growth. Sometimes, the ulcers come from physical trauma. In all of these situations, limes can help. Its vitamin-C cures scurvy, Flavonoids inhibit microbial growth and potassium and Flavonoids help heal ulcers and wounds.
Piles: Since lime helps heal ulcers and wounds in the digestive system and excretory system while providing relief from constipation, it eradicates all the root causes of piles. Piles are a different term for hemorrhoids, an uncomfortable condition that occurs in the anal region and can result in bleeding and discomfort both during excretion and general activity. It can also lead to certain forms of cancer, and limes can help prevent their formation or recurrence.
Cholera: Although it has disappeared in many parts of the world, cholera is still a dangerous and deadly disease in some places on the planet, and luckily, limes and other citrus fruits can help defend against this often fatal condition. The lime juice, when added to potentially infected water, proved to be a very effective disinfectant, and even when it was consumed regularly after someone had been exposed to cholera-infected water, fatalities were reduced. Numerous studies were done on this application of lime juice, particularly following the horrible outbreak of cholera in Guinea-Bissau in 1994.
Weight Loss: A glass of warm water with a full lime’s worth of juice in it is an excellent weight reducer as well as a brilliant refresher and antioxidant drink. The citric acid present in lime is an excellent fat burner. You can consume two glasses a day and see legitimate and remarkable results within a week.
Urinary Disorders: The high potassium content of limes is very effective in removal of the toxic substances and the precipitates which get deposited in kidneys and the urinary bladder. The disinfectant properties of limes also help cure infections in the urinary system. Furthermore, it stops prostrate growth (very common in males above 40) and clears blockage of urine that can come from calcium deposits in the urinary tract.
Other Benefits: It is a good appetizer and digestive. It can help to cure rheumatism, prostate and colon cancer, cholera, arteriosclerosis, fatigue and even high fevers (contrary to popular belief). The best part of it is that it has no negative side effects!
We put it in all the sauces so you're cruzin!