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Ausgewählter Beitrag

[St. Hildegard of Bingen] - Fruits

Given that Hildegard was living in Medevial Germany she might not have known of many fruits that are quite normal to us like bananas, pineapples, etc.

So what we will be talking about here are basically the fruits that were commonly known in Germany at her time.

Those are basically: Apples, pears, quinces, cherries, cornelian cherries, oranges, lemons, loquats, rosehips, dates, figs, raspberries, currants, blackberries and mullberries.

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[caption id="" align="aligncenter" width="335" caption="apples"][/caption]

[...] The apple grows from the dew of the night when it is in its full force. From the first night of sleep until almost to the dawn, the refreshing apples grow. Apples are good to eat too raw, because they were pre-cooked by the powerful dew. [...]

Sour apples have a mild laxative effect and regulate the bowels. Stewed apples inhibit the growth of disease-causing undesirable intestinal bacteria.

The pectin that contains in the apples swell very easily and help clean the bowel. Pectin is also cholesterol-lowering. Apple seeds are rich in source material and can therefore also be eaten.

Apples, combined with spelt can be used to easily reduce weight.

All patients can tolerate apple compote, because it prevents the growth of spoilage bacteria:

To make it simply use water with lemon juice, vanilla, cloves, nutmeg and galangal and bring to a boil, then add the apple pieces. Take care that it only simmers, not boils. If the compote is mixed with water and white wine, the taste enhanches.

The proverb "An apple a day keeps the doctor away.", addressing the health effects of the fruit, dates from 19th century Wales.

Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer Compared to many other fruits and vegetables, apples contain relatively low amounts of vitamin C, but are a rich source of other antioxidant compounds. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss and controlling cholesterol. The fibercontained in apples reduces cholesterol by preventing reabsorption, and (like most fruits and vegetables) they are bulky for their caloric content. However, apple seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside. It usually is not enough to be dangerous to humans, but can deter birds.

There is evidence from laboratory experiments that apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2. source: wikipedia

[caption id="" align="alignright" width="371" caption="Apple"][/caption] Nutritional value per 100 g (3.5 oz) Energy 218 kJ (52 kcal) Carbohydrates 13.81 g - Sugars 10.39 g - Dietary fiber 2.4 g Fat 0.17 g Protein 0.26 g Water 85.56 g Vitamin A equiv. 3 mcg (0%) Thiamine (vit. B1) 0.017 mg (1%) Riboflavin (vit. B2) 0.026 mg (2%) Niacin (vit. B3) 0.091 mg (1%) Pantothenic acid (B5) 0.061 mg (1%) Vitamin B6 0.041 mg (3%) Folate (vit. B9) 3 mcg (1%) Vitamin C 4.6 mg (6%) Calcium 6 mg (1%) Iron 0.12 mg (1%) Magnesium 5 mg (1%) Phosphorus 11 mg (2%) Potassium 107 mg (2%) Zinc 0.04 mg (0%)

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[caption id="" align="aligncenter" width="377" caption="Pear - Pyrus communis"][/caption]
[...] Their growth forces received only by that dew, whose power is fading at dawn already.

Therefore, pear juice can be harmful in people when they are not cooked, just because they grow out of the already fading dew. Who wants to eat pears, therefore, should boil them in water or dry them on fire. They are healthier than cooked when dried. [...]

Pears can be used to clean the stomach and intestines. In combination with the Bärwurzmischpulver (mainly consisting of ground spignel, galangal, licorice and summer savory)  a pear is ideally suited as a spread for your bread. It is also an excellent remedy for intestinal fungi.

The effect of Spignel Pear Honey is excellent for migraines.
[...] Take pears, cut them apart and throw away the core. Then cook them in very strong boiling water and puree them. Then take spignel, licorice and a little galangal and even less savory, less than licorice. Then grind them into powder, mix it and pour it into the heated honey. Then add the warm pears and stir it together firmly. [...]Translated this means: 100gr Bärwurzmischpulver for 1.5 kg of pears and 350 grams of honey. Peel pears and remove the seeds. Boil in water and pour water afterwards. Heat the honey and skim. Pear puree and pour into a saucepan, add the honey and spice. Boil over low heat again. Pour into glasses.
You can also freeze and thaw the Birnmus in place so it adheres better. For bowel cleansing you eat them
  • morning before breakfast 1/2 - 1 tsp
  • midday 1 1/2 tsp and
  • before bedtime 2-3 tsp.
Caution, the mixture  - especially the galangal - is a little hot and spicy, a taste to which one must get used to. It can however also be spread on bread, mixed or blended into Habermus with some quince jam, which hides the somewhat peculiar taste. Our family - especially my Dad and I - really had quite good experiences with this treatment for migraine.

Pears are a good source of dietary fiber and a good source of vitamin C. Most of the vitamin C, as well as the dietary fiber, is contained within the skin of the fruit.

 Pears are less allergenic than many other fruits, and pear juice is therefore sometimes used as the first juice introduced to infants. However, caution is recommended for all fruit juice consumption by infants, as studies have suggested a link between excessive fruit juice consumption and reduced nutrient intake, as well as a tendency towards obesity

Pears are low in salicylates and benzoates, so are recommended in exclusion diets for allergy sufferers.Along with lamb and rice, pears may form part of the strictest exclusion diet for allergy sufferers.

In ancient Greece, pears were used to treat nausea.

Nutritional value per 100 g (3.5 oz) Energy 242 kJ (58 kcal) Carbohydrates 15.46 g - Sugars 9.80 g - Dietary fiber 3.1 g Fat 0 g Protein 0.38 g Thiamine (vit. B1) 0.012 mg (1%) Riboflavin (vit. B2) 0.025 mg (2%) Niacin (vit. B3) 0.157 mg (1%) Pantothenic acid (B5) 0.048 mg (1%) Vitamin B6 0.028 mg (2%) Folate (vit. B9) 7 mcg (2%) Vitamin C 4.2 mg (5%) Calcium 9 mg (1%) Iron 0.17 mg (1%) Magnesium 7 mg (2%) Phosphorus 11 mg (2%) Potassium 119 mg (3%) Zinc 0.10 mg (1%)

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[...] This fruit is warm and dry and has a fine balance, and when it is ripe, it does not harm anybody when eaten raw, neither the patients nor the healthy, cooked and dried, but it helps the sick and the healthy. [...] [...] Who is is suffering from articular gout shall eat the quince fruit diligently, cooked or dried, and it fights away the gout  material so that the gout  neither harms his nervous system nor attacks joints or destroys anything. [...]
The shells and kernels should be cooked as they contain much pectin, giving the fruit a good source of strength. There are 3 types of quince: The Portugal quince, apple quince, pear quince

Quince Honey has been used for healing, which was produced by layering quince in a wide-mouthed large pitcher, covered with willow branches and then filled with the finest and most liquid honey. The quince honey liquid, which was made by this method first by the Romans and Greeks, was used to heal people who were sick often and never seemed to heal completely.

Quittentee (bring quince seeds with fresh water to the boil, simmer on low heat for 5 minutes and then strain) was used to help with nervousness, sleeplessness and bad breath. Reducing the quince seeds with little fresh water on the fire to a thick mucus, they help when applied on wounds and inflammations.

A cup of quince (the quinces with the cleaned shells and cooked to a pulp with little sugar) eaten before each meal helps against gout.

Since quince is very rich in iron, they support blood-forming when fighting anemia.

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[caption id="" align="aligncenter" width="343" caption="Prunus cerasus"][/caption]

[...] The cherry fruit is not very useful but not particularly harmful and it does not hurt a healthy person to eat them.

But if a sick person and someone with a lot of bad juices, eat it can cause some complaints. [...]

[...] The cornel (cherry) does not hurt people, because it cleanses and strengthens the weak and strong stomach and promotes health. [...]

Cherries are rich in vitamins and minerals. Furthermore, mucins and bioflavonoids which exert a regenerative effect on the cell walls. The fruit colors from the vitamin P series exert an excellent protective and healing effect on inflamed mucous membranes of the entire digestive system. They stimulate the healing process improvement in gastritis, gastric and intestinal ulcers and capillary fragility in chronic venous insufficiency due to diabetes mellitus, atherosclerosis or hypertension.

[caption id="" align="aligncenter" width="347" caption="Cornus mas"][/caption]

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Next time I will talk about oranges, lemons, loquats, rosehips, dates, figs, raspberries, currants, blackberries and mullberries.

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Astrid 23.02.2012, 11.31

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1. von MyKitchenInHalfCups

What a lot of great info on these fruits.
I'll look forward to the next group of fruits.

But then how you use them. Mullberries ... don't think I've seen those in a recipe.

vom 23.02.2012, 17.22
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