The trace mineral selenium makes its way into our bodies because it is contained in certain foods. Over time, it becomes part of nearly every cell, with particularly high concentrations in the kidneys, liver, pancreas, spleen, and testes.
The most concentrated food source for selenium is the Brazil nut; a single one contains 120 mcg, (which is about twice the RDA). Seafood in general, as well as poultry and meat, are also good sources. So are grains, especially oats and brown rice.
From the olive-sized berries of the saw palmetto tree comes a remedy for benign enlargement of the prostate gland. While harmless, this common condition (BPH, or benign prostatic hyperplasia) can interfere with the urine’s exit from the bladder, causing frequent urination, nighttime awakenings, and other uncomfortable urinary symptoms. It’s not clear what causes BPH. But as the millions of men who suffer from it can attest–more than half of men over 60 are affected–relief is welcome indeed.
SAMe (pronounced “sammy”) is short for S-adenosylmethionine, a molecule that the body continually produces to fuel numerous vital body functions. Discovered in 1952, the popularity of SAMe has soared recently with talk of its ability to ease depression as effectively as prescription antidepressants. (Proponents say SAMe also works faster than antidepressants and with virtually no side effects.)
Saccharomyces boulardii (SB) is a yeast that promotes gastrointestinal health. This microorganism, which is sold as a supplement, is a “probiotic.” Probiotics help maintain a normal balance of beneficial bacteria in the intestinal tract. Well-known probiotics include the lactobacilli and bifidobacteria found in yogurt.
A silvery evergreen shrub that originated in the Mediterranean region and is now grown worldwide, rosemary (Rosmarinus officinalis) is prized both as a culinary and healing herb. Many of the current uses of this aromatic plant have been handed down from ancient times.
Red yeast rice, an Asian dietary staple made by fermenting red yeast (Monascus purpureus) on rice, is rapidly gaining recognition as a cholesterol-lowering agent in the United States. Supplements are now available here that contain an extract imported from China, where a particular strain of M. purpureus is grown on rice under careful fermentation conditions. This yields specific amounts of statins–the compounds largely held responsible for reducing cholesterol levels. In contrast, the red yeast rice long used in Asia to flavor, preserve, and color food, and to make rice wine, contains negligible amounts of statins.
Raspberry leaf tea (not ‘raspberry flavored’) has been a household remedy since ancient Greece. Leaves from the readily available shrub contain a variety of valuable therapeutic compounds, including astringent tannins and key nutrients.
Quercetin may be a major reason why eating an apple a day has been associated with good health. Quercetin, primarily found in apples and onions, is a type of flavonoid (plant pigment) and serves as a building block for other members of the flavonoid family.
What Is It? In traditional African medicine, a tea made from the powdered bark of a tall evergreen tree (Pygeum africanum)is sipped to control urinary disorders in men. Today, pygeum is a popular herbal supplement in several parts of the world for benign prostatic hyperplasia (BPH), an enlargement of the prostate gland that can cause […]
Numerous species of the Cucurbita genus are native to North America. Their fruits (mostly squash) have long been used for food, and their seeds for healing. Well-known Cucurbita species include autumn squash, butternut squash, China squash, crookneck squash, summer squash, and the famous Halloween squash and adornment: the pumpkin (C. pepo).
With the exception of calcium and phosphorus, no other mineral is as abundant in the human body as potassium. Most people don’t need to take supplements of this mineral because it’s so widely available in foods such as bananas, orange juice, and potatoes.
Phosphatidylserine (PS) is a phospholipid, a type of fat found in every cell in the body. It is particularly concentrated in the brain, where it has the important task of keeping cell membranes fluid, flexible and primed for nutrient absorption. PS also plays a critical role in supporting nerve tissue; it aids proper release and reception of neurotransmitters in the brain, for example. In short, PS helps to keep memory-related pathways functioning smoothly.
An herb prized for its medicinal benefits and distinctive flavor, peppermint (Mentha piperata) is a naturally occurring hybrid of spearmint (M. spicata) and water mint (M. aquatica). Unlike other mints, however, peppermint contains in its healing volatile oil the powerful therapeutic ingredient menthol, as well as menthone, menthyl acetate and some 40 other compounds. The oil is made by steam-distilling the plant’s aromatic leaves and stems, which are gathered just before its light-purple flowers appear in the summer.
To treat a host of ills ranging from fungal infections to the common cold, traditional healers in South and Central America have long brewed a tea made from the inner bark of a native evergreen tree of the Tabebuia species.
Today, this healing brew, variously referred to as pau d’arco or Taheebo, is readily available in North American health-food stores and sold as a “cure” for cancer and numerous other ills (including diabetes, warts, and vaginal yeast infections). Whether pau d’arco actually works for any of these conditions is unclear and the subject of ongoing confusion and controversy.
A common herb found in kitchens and on party platters from Dresden to Detroit, the bright green parsley plant comes in numerous varieties. Different parsleys are distinguished primarily by the appearance of their leaves: Some are curly, others flat, still others divided or featherlike. Overall, the flat-leafed variety (Petroselinum crispum) is the one most commonly used for medicinal purposes.
Also known as vitamin B5, pantothenic acid is essential for a number of basic bodily functions–from growth to reproduction. It participates in the continual breakdown of carbohydrates, fats, and proteins from food, converting them into compounds the body can use. This vitamin also produces numerous enzymes and helps maintain precise communication between the central nervous system and the brain.
The leaves and flowering tops of more than two dozen fragrant plant species are endowed with a distinctive mildly minty flavor widely recognized as the herb oregano. The most popular of the Origanum species in North America is Origanum vulgare, otherwise known as European oregano or origanum. It’s actually a member of the mint family (Labiatae).
Omega-6 fatty acids belong to a group of “good” fats called polyunsaturated fatty acids. Unlike such “bad” fats as cholesterol and saturated fatty acids (which contribute to the worsening of a host of ailments including heart disease and other degenerative conditions), omega-6s can actually be beneficial to your health.
Omega-6 fatty acids are one of two types of essential fatty acids (EFAs) that people need to consume to stay healthy. Omega-3s are the other. Both are considered “essential” because the body can’t produce them on its own; it can only get them through foods.
Omega-3 fatty acids are a form of polyunsaturated fats, one of four basic types of fat that the body derives from food. (Cholesterol, saturated fat, and monounsaturated fat are the others.) All polyunsaturated fats, including the omega-3s, are increasingly recognized as important to human health.
Eating too many foods rich in saturated fats has been associated with the development of degenerative diseases, including heart disease and even cancer. Polyunsaturated fatty acids, however, are actually good for you. Omega-3s (found primarily in cold-water fish) fall into this category, along with omega-6s, another type of polyunsaturated fatty acids found in grains, most plant-based oils, poultry, and eggs. (For more information, see our WholeHealth Chicago entry on Omega-6 Fatty Acids.)
Native to the warm Mediterranean regions, oats have been cultivated for thousands of years as a source of food and folk remedies. Today, the oat plant (Avena sativa) is most famous for the nutritious cereal grain that it provides–think morning oatmeal. However, the whole plant, referred to as oat straw, gathered when the grains are ripe, includes also the leaves, stems. The whole plant is then dried and chopped, and used in both internal and external forms by traditional herbalists. The grain itself, harvested in late summer, is milled to produce oatmeal and oat bran. Oatmeal, the ground grain, has a high silica content, and can be used externally for skin problems. Oat bran, produced from the coarse husks of the grain, is good at reducing cholesterol levels.