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[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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Apple

[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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Pear

[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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Quince

[...] 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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Cherries

[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 | (1/0) Kommentare (RSS) | TB | PL

[St. Hildegard of Bingen] - Grains II - Oats, Wheat, Rye, Millet, Hemp

While everyone around me is talking about last year or making resolutions for the new year I thought I'd just continue with my series of Hildegard of Bingen's food philosophy. Since I first came across the first book about her through my mother I have learned so much about my own food habits and what is good and not so good for me. I do not say that my diet is perfect now, but I learned what is good for me and what's doing not so nice things to me.

So here I am again being a smart ass about grains and stuff...

Hildegard
St Hildegard of Bingen

Additionally to her favourite cereal spelt - which advantages and characteristics she describes in great detail - Hildegard also describes a few other well known cereals.

According to her these are less useful compared to spelt and bear some risks, but still you can integrate them into your balanced diet without harm.

 I like to include oats into my breakfast muesli for example and learned that breads made with a significant part of rye are both: tasty and long-term satisfying. Nowadays I try to avoid wheat wherever it is possible for me cause i do slightly react to it and it gives me a bad belly feeling.

I like to add some hemp leaves to my teas, not too many just a little bit.

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Oats

[caption id="" align="aligncenter" width="284" caption="Oat - Avena Savita"][/caption]
[...] ss almost as good as spelt, because it promotes cheerfulness, intelligence, health and maintains a healthy skin. [...] Oats warms especially the taste buds and olfactory senses, makes you happy and your skin healthy.

Oats are a good alternative especially when no Spelt is available - but be careful it can obstipation. If you are anemic you should avoid oats because for digesting oat you need a proper blood circulation.

Oats, like rye, are usually considered a secondary crop, i.e., derived from a weed of the primary cereal domesticates wheat and barley.  The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food. Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein.

[caption id="" align="alignleft" width="338" caption="rolled oats"]Rolled oats[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,628 kJ (389 kcal) Carbohydrates 66.3 g - Dietary fiber 10.6 g Fat 6.9 g Protein 16.9 g Pantothenic acid (B5) 1.3 mg (26%) Folate (vit. B9) 56 mcg (14%) Calcium 54 mg (5%) Iron 5 mg (38%) Magnesium 177 mg (50%) Potassium 429 mg (9%) beta-glucan (soluble fiber) 4 g   Especially when traveling, you can get along well with this recipe/method:
Pour boiling water over a bowl of oatmeal and season with honey or brown sugar and cinnamon. Called "porridge" is breakfast has long been known in England, Scotland and Ireland in different variations.

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Wheat

[caption id="" align="aligncenter" width="388" caption="wheat - tricitum spp"][/caption]

[...] Wheat warms the people and is so perfect that it does not need any additives. So if we were producing the whole wheat flour, bread flour from this full wheat berries for healthy people and sick people it leads to strong muscles and good blood.

[...] White wheat flour has lost its value and gives people a strong congestion. Due to this it is useless and should not be eaten because it makes you sick.

[...] Cooked wheat (wheat grains) can hardly be tolerated. Sick people will not have any advantages from eating cooked wheat, even healthy people have problems with digesting it properly.

Wheat is is only good for baking (if you use whole wheat), not for cooking. You should not make semolina not pasta out of it. When cooking you should only use spelt, no wheat and no wheat semolina pasta.

[caption id="" align="alignleft" width="256" caption="wheat - detail"]Weizenähre Detailansicht[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,506 kJ (360 kcal) Carbohydrates 51.8 g - Dietary fiber 13.2 g Fat 9.72 g Protein 23.15 g Thiamine (vit. B1) 1.882 mg (164%) Riboflavin (vit. B2) 0.499 mg (42%) Niacin (vit. B3) 6.813 mg (45%) Pantothenic acid (B5) 0.05 mg (1%) Vitamin B6 1.3 mg (100%) Folate (vit. B9) 281 mcg (70%) Calcium 39 mg (4%) Iron 6.26 mg (48%) Magnesium 239 mg (67%) Phosphorus 842 mg (120%) Potassium 892 mg (19%) Zinc 12.29 mg (129%) Manganese 13.301 mg

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Rye

[caption id="" align="aligncenter" width="283" caption="Rye - Secale Cereale"][/caption]

[...] Rye heats the people, although it cools down more than wheat. But he has many other values. Healthy people can eat rye bread caue it strengthens your health. Especially people with a few kilos too much should eat rye because it not only strengthens them but also makes them loos their kilos. Sick people, especially those suffering from gastritis should not eat rye because they cannot digest it properly and eventually will make them even more sick.  

Rye is a weight loss remedy for overweight people, because it helps to melt the kilos. Thin, poorly perfused people particularly those with gastritis should avoid rye because it can make them more sick. Like wheat, rye is not suitable for cooking as well.

[caption id="" align="aligncenter" width="272" caption="Rye berries"][/caption]

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Barley

[caption id="" align="aligncenter" width="304" caption="Barley - Hordeum Vulgare"][/caption]

[...] Barley has a cooling effect to the body that makes frostier and weaker than any other cereals.

Barley bread and soup eaten harms healthy and cooled down people with weak blood circulation, for barley does not have the healing powers of other cereals. [...]

[caption id="" align="alignleft" width="328" caption="Barley"]Gerste Ähren[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,474 kJ (352 kcal) Carbohydrates 77.7 g - Sugars 0.8 g - Dietary fiber 15.6 g Fat 1.2 g Protein 9.9 g Thiamine (vit. B1) 0.2 mg (17%) Riboflavin (vit. B2) 0.1 mg (8%) Niacin (vit. B3) 4.6 mg (31%) Pantothenic acid (B5) 0.3 mg (6%) Vitamin B6 0.3 mg (23%) Folate (vit. B9) 23 mcg (6%) Vitamin C 0.0 mg (0%) Calcium 29.0 mg (3%) Iron 2.5 mg (19%) Magnesium 79.0 mg (22%) Phosphorus 221 mg (32%) Potassium 280 mg (6%) Zinc 2.1 mg (22%)

Like wheat and rye, barley contains gluten which makes it an unsuitable grain for consumption by those with celiac disease. Barley has  no place in the kitchen. Only maybe as a drink for the sick and dying:

Use 3 tablespoons of each: barley, oats and fennel with 1 litre of water. Boil for 5 minutes, strain and serve to the sick person.

In liquid form, barley beer is as good and wholesome, because it makes the muscles grow. Even better however is beer made of spelt which helps people to stay healthy.

Today we now that barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute.

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Millet

[caption id="" align="aligncenter" width="277" caption="Millet - Panicum Miliaceum"][/caption]

[...] Proso millet seems cool and just a little warming, because it nourishes neither the blood nor the muscles and neither strengthens but it only fills the stomach and reduces hunger. Millet lacks all substances needed for regeneration and recovery. The brain is filled with water by eating millet. Millet is like a weed and is not suitable for eating.

[...]Foxtail millet is cold and heated slightly, it is suitable for the diet because it has little power of regeneration and strengthens. It does not harm as much as proso millet [...]

Millet isn't an important food in any way. The same applies to buckwheat, which does not belong to the cereal. People with coeliac disease can replace certain gluten-containing cereals in their diets with millet.

The protein content in millet is very close to that of wheat; both provide about 11% protein by weight.

Millets are rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are not suitable for raised bread. When combined with wheat, (or xanthan gum for those who have coeliac disease), they can be used for raised bread. Alone, they are suited for flatbread.

As none of the millets are closely related to wheat, they are appropriate foods for those with coeliac disease or other forms of allergies/intolerance of wheat. However, millets are also a mild thyroid peroxidase inhibitor and probably should not be consumed in great quantities by those with thyroid disease.

[caption id="" align="aligncenter" width="307" caption="millet"]Millet and other parakeet diet varieties[/caption]

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Hemp(seed)

[caption id="" align="aligncenter" width="337" caption="Hemp - Canabis Sativa"][/caption]
[...] Hemp seed contains forces that maintain the health and healing effect on healthy people. It is easily digestible and useful because it eliminates the phlegm, decreases the bad and strengthens the good juices.
Hemp is not a grain in the strict sense, but still quite useful. Hemp seeds can be eaten raw, ground into a meal, sprouted, made into hemp milk (akin to soy milk), prepared as tea, and used in baking. The fresh leaves can also be eaten in salads. Hemp oil has been shown to relieve the symptoms of eczema (atopic dermatitis). Hemp Seed contains a large dietary supplement of omega-3, higher even than walnuts which contain 6.3% of n-3. Hemp oil has anti-inflammatory properties. [caption id="" align="alignleft" width="323" caption="hempseeds"]Hempseeds[/caption]Typical nutritional analysis of hulled hemp seeds Calories/100 g 567 kcal Protein 30.6 Carbohydrate 10.9 Dietary fiber 6.0 Fat 47.2 Saturated fat 5.2 Palmitic 16:0 3.4 Stearic 18:0 1.5 Monounsaturated fat 5.8 Oleic 18:1 (Omega-9) 5.8 Polyunsaturated fat 36.2 Linoleic 18:2 (Omega-6) 27.6 Linolenic 18:3 (Omega-3) 8.7 Gamma-Linolenic 18:3 (Omega-3) 0.8 Cholesterol 0 mg Moisture 4.7 Ash 6.6 Vitamin A (B-Carotene) 4.0 IU/100g Thiamine (Vit B1) 1.4 mg Riboflavin (Vit B2) 0.3 mg Pyridoxine (Vit B6) 0.1 mg Vitamin C 1.0 mg Vitamin E 9.0 IU/100g Sodium 9.0 mg Calcium 74.0 mg Iron 4.7 mg

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Next time I will talk about fruits. Stay tuned!

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[postsincategory#639]

Astrid 04.01.2012, 00.00 | (1/0) Kommentare (RSS) | TB | PL

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