The Fear of Needles - Why a Fear of Needles Shouldn’t Discourage you from Trying Acupuncture

By Emma Suttie, D.Ac.
It is a terrible thing to admit, but I, an acupuncturist, hate needles.
Whenever I have to go to the doctor to have blood taken, I surprise even myself with the creative ways I manage to not make it down to the nurse to have my blood drawn. My doctor knows this about me, and I am always getting the sass.
The truth is, having blood taken hurts (it hurts me anyways). The needles they use are hollow point, and it usually takes them a few tries before they can get a vein. I am always left with bruises, and this is why I don’t like needles.
Acupuncture needles however, are not like the hollow point needles used to take blood or give injections. They are very fine – 4 times thicker than a human hair in fact (the thickness varies, but they are pretty small), and in most cases, the patient can barely feel them. They are also disposable, and one use only.
I have often had patients over the years who reluctantly came to see me, not committing to a treatment, but wanting to talk about their fear of needles. I always say “no problem, have a seat.” I explain that the needles that acupuncturists use are not the type used by medical doctors, and that they are tiny in comparison. I take out one out, open it and hand it to them so they can feel it, touch it, and this helps with the fear. I then roll up my sleeve and tap the needle gently into my arm to show them how it works, and that I am not screaming in pain. I explain that I am very gentle, and if they would like to try, I can put a needle into the same spot on their arm. I tell them if they feel anything uncomfortable or painful for even an instant, then it comes out.
I have never had anyone after the demonstration, not try one needle. Once they see that acupuncture is not painful, we continue with an intake, and then a treatment. People often have to ask me when I will be putting the needles in when I already have put in several.
Here is a chart that illustrates the difference in size between different objects and an acupuncture needle.

In my experience, there is a difference in the old school Chinese style of acupuncture which emphasizes strong stimulation of the needles (twirling and twisting the needles to achieve a "qi sensation"), and a gentler style that is better suited to Western patients. When in China, I got to visit a hospital that offered both Western and Chinese medicine and saw some of the acupuncture techniques used. They were a lot more hard core than most patients are used to here in the West. In China, this is what is expected, but if you are catering to Western patients, gentler and kinder is the way to go. It is relatively new here, so it should be introduced gently to those who are trying it out, and especially those who are a bit nervous about needles.
As a kid I went to a Chinese acupuncturist who was incredibly gentle. I never felt any pain from the needles, and I have always fashioned myself after her. There is an intimate trust relationship between an acupuncturist and their patient. They must trust you, and their body must trust you, which you can feel when you are putting in the needles. At first there is often resistance which decreases as time goes on. Eventually, the body accepts the treatment and trusts that you are doing it good and mean it no harm.
So, if you are curious about acupuncture but haven’t gone to have a treatment because of a fear of needles, I would say find an acupuncturist and go and speak to them. Most are aware that fear of needles is common and will do their best to explain and show you so that you can start to reap the wonderful rewards offered by acupuncture. I know I am very glad that I did.

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About the Author:
Emma’s love for Chinese Medicine began as a teenager when, like many people, western medicine failed to solve the underlying health issues she faced. Her doctors proposed only surgery or a lifetime of drugs. However, after a few months of acupuncture treatments and herbs those problems were resolved. From that moment forward she was committed to extending this gift of health to others.
Emma received a Diploma of Acupuncture from the Institute of Traditional Medicine in Toronto in 2006. Immediately after graduating, she started her first job treating postal workers and seeing up to 20 patients a day! Over the next several years she worked at 5 other multidisciplinary clinics throughout Toronto developing her skills and technique while working collaboratively with other health professionals, including medical doctors, to restore health to her patients holistically.
Today she specializes in gynecology, pediatrics and treating emotional issues and mood disorders through her own practice, Ukiah Clinic. She also shares her experience and enthusiasm on her new website, Chinese Medicine Living that explores ancient Chinese wisdom for better living in the modern world.

http://www.acupuncture.com/newsletters/m_apr13/needles.htm

Acai berry nutrition facts

Does acai berry have highest anti-oxidant levels than some commonly used fruits like pomegranate, blueberries, etc.?
Recent revelations establish that it has no extra beneficial nutrients than some of commonly used fruits like mango, blueberry, pomegranate, etc. The berry has been a traditional staple food of Amazon basin tribes for centuries, but somehow recently gained recognition as so-called "super food” in the western world. Nonetheless, this wonderful berry has very good levels of anti-oxidants, minerals, and vitamins that would benefit overall health and fitness.
Acai berry is a small, round, dark purple fruit obtained from acai palm tree. Botanically, acai belongs to palm or Arecaceae family of tall trees in the genus Euterpe and known as Euterpe oleracea.
Acai palm is a tall, slender tree, which grows 15 to 25 m in height. The average mature plant has 3-10 well-developed stems (10-18 cm in diameter) from a single seed and root system. It grows better under waterlogged low-lying plains receiving good annual rainfall. Each stem behaves like individual tree and bears 3-5 bunches with each bunch holding about hundreds of berries in a way similar to areca palm or coconut palm.
Each acai berry measures about the size of small sized grape, 2-3 cm in diameter. They appear dark-green initially, later turn to deep-purple color on attaining maturity. Technically, the fruit is a drupe which consists of outer-edible pulp surrounding a central large seed. Only the pulp part, comprising about just 10-15% of berry weight, is edible.

Health benefits of acai berry

• Acai berry has very good levels of anti-oxidants, minerals, and vitamins that have health benefiting and disease preventing properties.
  
• Unlike other berries and fruits, acai has high caloric values and fats. 100 g of berries provide about 80-250 calories depending up on the preparation and serving methods. In fact, fresh acai berry has been the staple nutritious diet of native Amazonian for centuries. There is no solid research evidence suggesting the use of these berries will help lose weight.
• Acai berry contains many polyphenolic anthocyanin compounds like resveratrol, cyanidin-3-galactoside, ferulic acid, delphinidin, petunidin as well as astringent pro-anthocyanidin tannins like epicatechin, protocatechuic acid and ellagic acid. Scientific studies suggest that these compounds have been claimed to act as anti-aging, anti-inflammatory, anti-cancer functions by virtue of their anti-free radical fighting actions. In addition, tannins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic properties.
  
• Primary research studies suggest that ellagic acid in acai has anti-proliferative properties by virtue of its ability to directly inhibit DNA binding of certain carcinogens (nitrosamine toxins in the food).
  
• Acai berry is also rich in medium chain fatty acids like oleic acid (omega-9) and linoleic acid (omega-6). These compounds help reduce LDL-cholesterol level and raise good HDL-cholesterol levels in the body and thus help prevent heart disease. In addition, the essential fats help prevent skin dryness by maintaining adequate moisture in the skin.
  
• Acai pulp has good levels of dietary fiber. Adequate fiber in the diet helps clear cholesterol through the stools.
  
• ORAC value (oxygen radical absorbance capacity) of acai berry is thought to be at mid-level range for fruits, higher than that of oranges but less than pomegranate. USDA so far not validated exact ORAC value of acai.
  
• Acai berries contain a good amount of minerals like potassium, manganese, copper, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
  
• Further, they are rich in B-complex vitamins and vitamin-K. Contain very good amounts of niacin, vitamin B-6 and riboflavin. These vitamins are function as co-factors and help body in the metabolism of carbohydrates, proteins, and fats.
  

Acai uses in traditional medicine

• Acai extracts have been used by Amazon basin tribes as the treatment remedy for diarrhea, parasitic infections, hemorrhages, and ulcer treatment.
  
• A kind of decoction obtained from crushed seeds has been used in the treatment of fever.
  
• Decoction obtained from the roots has been used in the treatment of menstrual pain, liver diseases, malaria in Peruvian culture.
  

Selection and storage

Acai harvesting in Amazon rain forest Photo courtesy: nsub1

Fresh acai are only available near their plantation. In general, acai fruits harvested twice a year. People expert in climbing trees collect the completely mature bunch from the top end of the acai palm.
Acai is highly perishable. Once harvested, they should either be eaten or transported to processing units.
Several commercial products from the acai extraction are available in the stores. Freeze-dried whole acai also sold in the stores; however, they are nutritionally much inferior to fresh berries.

Preparation and serving methods

Harvested acai berries put for sale. Photo courtesy: borderlys

The outer peel or pulp has been the main edible content in acai. Seeds are either discarded or used as animal fodder. Here are some serving tips:

• Acai juice is a refreshing drink commonly obtained from macerating ripe fruits. To prepare the juice, the ripe-berries are soaked in lukewarm water to soften their thin outer shell. They are then squeezed, and the large seeds strained out to produce a dense purple creamy liquid with a distinctive nutty flavor.
  
• Acai drinks, either freeze-dried or powdered juice preparations, are quite popular in the Americas.
  
• Traditionally, in the tribal Amazon belt, acai extracts commonly mixed with starchy root vegetable called manioc and is eaten as porridge.
  
• Its extract is mixed with sugar or sugar cane to sweeten and drunk as a beverage.
  
• Its extract has been used to flavor ice creams, smoothies, shakes, liquor, and other desserts.
  
• Further, the berries are being used as energy boosting nutritional supplements or snacks in the forms of capsules, tablets, and energy bars.
  

Acai palm hearts

The acai palm hearts are eaten as a vegetable worldwide. They are obtained by cutting down the stem and removing the outer layers of bark leaving center core or palm heart. Palm's hearts are the tender, whitish immature growing buds of the palm frond just above the growing point on each stem. Although they have no or little nutritious value, palm hearts have been a delicacy and priced very high.

Safety profile

Acai berry has no notified contraindications. It has been used by pregnant women safely in the Amazon basin. So far, no cases of allergic or toxicity cases notified. (Medical disclaimer)

True facts about Acai

• Acai berry is the fruit from a palm tree. As the fruits from any other similar palm family like coconut, date palm, oil palm, acai is no different in caloric and nutritional profile. It is high in calorie and fats. There is no established studies to prove the use of acai product help in lose weight.
  
• Acai has been staple food of Amazonian for centuries. So it is treated more like a food item than a novel fitness fruit unlike blueberry, pomegranates, etc., which are, indeed, very low in calories.
  
• Anti-oxidants levels present moderately in acai in contrast to claims made by certain companies, websites, articles, etc. USDA has so far not even bothered to find out its nutritional profile and ORAC value. Nobody knows its exact ORAC strength. However, there are countless herbs, fruits, berries and vegetables in nature that have antioxidants higher than acai (for example, example cinnamon has highest USDA documented ORAC value of 267536 trolox equivalents (TE), which is many hundred times more than in acai, chokeberry, apples etc.
  
• Acai berry is high in calories and hence gives immediate strength and stamina. There are no known food items in nature, which are rich in calories and fats, yet known to reduce weight.
  
• Acai berry has so far had no documented evidence to suggest its use as an aphrodisiac.(Medical disclaimer)
  

http://www.nutrition-and-you.com/acai-berry.html

Apple fruit nutrition facts

Delicious and crunchy apple fruit is one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept “health is wealth.” This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties; thus truly justifying the adage, “an apple a day keeps the doctor away.”
Scientific name: Malus domestica.

Apples are obtained from the medium-sized tree belonging to the Rosaceae family. The apple tree is originated in the mineral-rich mountain ranges of Kazakhstan, and now being cultivated in many parts of the world.
Apple fruit features oval or pear shape; and the outer skin has different colors depending upon the cultivar type. Internally, the juicy pulp has been off-white to cream in color and has to mix of mild sweet and tart taste. Its seeds are inedible because of their bitter taste.
Hundreds of varieties of apples are either eaten as table fruits or as dessert fruit grown in the US and worldwide. Some of the apples are sought-after in cooking and baking too.

Health benefits of apple

• Delicious and crunchy apple fruit is notable for its impressive list of phtyto-nutrients, and anti-oxidants. Studies suggest that its components are essential for normal growth, development and overall well-being.
  
• Apples are low in calories; 100 g of fresh fruit slices provide only 50 calories. They, however, contain no saturated fats or cholesterol. Nonetheless, the fruit is rich in dietary fiber, which helps prevent absorption of dietary-LDL or bad cholesterol in the gut. The fiber also saves the colon mucous membrane from exposure to toxic substances by binding to cancer-causing chemicals inside the colon.
  
• Apples are rich in antioxidant phyto-nutrients flavonoids and polyphenolics. The total measured anti-oxidant strength (ORAC value) of 100 g apple fruit is 5900 TE. Some of the important flavonoids in apples are quercetin, epicatechin, and procyanidin B2. Additionally, they are also good in tartaric acid that gives tart flavor to them. Altogether, these compounds help the body protect from deleterious effects of free radicals.
  
• Apple fruit contains good quantities of vitamin-C and beta-carotene. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.
  
• Further, apple fruit is a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body.
  
• Apple also contains a small amount of minerals like potassium, phosphorus, and calcium. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure; thus, counters the bad influences of sodium.
  

See the table below for in depth analysis of nutrients:

Apple fruit (Malus domestica), Fresh,
Nutritive value per 100 g,
ORAC value-5900
(Source: USDA National Nutrient data base)

Energy	50 Kcal	2.5%
Carbohydrates	13.81 g	11%
Protein	0.26 g	0.5%
Total Fat	0.17 g	0.5%
Cholesterol	0 mg	0%
Dietary Fiber	2.40 g	6%
Vitamins
Folates	3 µg	1%
Niacin	0.091 mg	1%
Pantothenic acid	0.061 mg	1%
Pyridoxine	0.041 mg	3%
Riboflavin	0.026 mg	2%
Thiamin	0.017 mg	1%
Vitamin A	54 IU	2%
Vitamin C	4.6 mg	8%
Vitamin E	0.18 mg	1%
Vitamin K	2.2 µg	2%
Electrolytes
Sodium	1 mg	0%
Potassium	107 mg	2%
Minerals
Calcium	6 mg	0.6%
Iron	0.12 mg	1%
Magnesium	5 mg	1%
Phosphorus	11 mg	2%
Zinc	0.04 mg	0%
Phyto-nutrients
Carotene-ß	27 µg	--
Crypto-xanthin-ß	11 µg	--
Lutein-zeaxanthin	29 µg	--

Selection and Storage

Fresh apples are readily available in the stores all around the season. Choose fresh, bright, firm textured apples with rich flavor. Avoid fruits with pressure marks over their surface as they indicate underlying mottled of pulp.

Fresh apples can be kept at room temperature for few days and stored inside the refrigerator for two to three weeks. Wash them in clean running cold water before use to remove any surface dust and pesticide/fungicide residues.

Preparation and Serving tips

Wash apples thoroughly in the running water to remove any surface dust, insecticide/fungicide sprays. Trim off top end using a paring knife and cut the fruit into two equal halves. Take out tiny, centrally placed, bitter seeds. Slice the fruit into desirable cubes or slices.

Apple fruit sections.	Apples pie. Photo by: kanko

Here are some serving tips:

• Eat apple fruit as they are, along with their peel in order to get maximum health-benefits.
  
• Sliced apple turns brown (enzymatic brownish discoloration) on exposure to air due to conversion in iron form from ferrous oxide to ferric oxide. If you have to serve them sliced, rinse slices in water added with few drops of fresh lemon.
  
• Cloudy as well as clear apple juice is a healthy alternative drink with dinner.
  
• Apple fruit is also used in the preparation of fruit jam, pie, and fruit salad.
  

Safety profile

Good yield demands close attention and supervision of apple crop. According to the environmental-working group reports, apple fruit is one of the heavily pesticide-contaminated produce. The most common pesticides found on apple are organo-phosphorous and organo-chloride pesticides like Permethrin and DDT. Therefore, it is recommended to wash the fruit thoroughly before use. (Medical disclaimer).

http://www.nutrition-and-you.com/apple-fruit.html 

Avocados nutrition facts

Avocados are distinct fruits with high-fat content and calories. Subtly flavorful yet buttery, they are among the most popular fruits having nutrition profile similar to that of some edible nuts and seeds.
Some of the common names for this staple fruit are alligator pear, aguacate, butter pear, etc.
Botanically, the fruit belongs to the family of Lauraceae, the family that also includes some unusual members like bay laurel, cinnamon, etc. Scientific name is Persea americana.
Avocados are medium sized evergreen trees of about 20-30 feet in height with large green leaves. The tree prefers fertile soil with high moisture content to flourish. Small light green flowers appear during winter. After about 8-10 months later, hundreds of pear shaped green color fruits appear on the tree.
Avocados, like bananas, mature on the tree but ripen only after their harvest. Once Ripen, they turn dark green or deep purple and yield to gentle pressure. Inside, cream color flesh has butter-like consistency with bland taste yet pleasant aroma. The fruit features centrally placed single brown color seed. On an average, each fruit weighs about 300-700 g, although heavier avocados are quite common in the markets.

Health benefits of avocado

• Avocados, like olives, are high in mono-unsaturated fats and calories. However, they are very rich in dietary fiber, vitamins, and minerals and packed with numerous health benefiting plant nutrients.
  
• Their creamy pulp is a very good source of mono-unsaturated fatty acids like oleic and palmitoleic acids as well as omega-6 poly-unsaturated fatty acid linoleic acid. Research studies suggest that Mediterranean diet that is rich in mono-unsaturated fatty acids help lower LDL or bad cholesterol and increase HDL or good-cholesterol, thereby, prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
  
• They are a very good source of soluble and insoluble dietary fiber. 100 g fruit provides 6.7 g or about 18% of recommended daily intake. Dietary fibers help lower blood cholesterol levels and prevent constipation.
  
• In addition, the fruit, like persimmons, contain high concentration of tannin. Tannin, a poly-phenolic compound, which was once labeled as an anti-nutritional agent is in-fact, has beneficial anti-inflammatory, anti-ulcer and anti-oxidant properties.
  
• Its flesh contains health promoting flavonoid poly-phenolic antioxidants such as cryptoxanthin, lutein, zea-xanthin, beta and alpha carotenes in small amounts. Together, these compounds act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
  
• Total antioxidant strength (ORAC) of avocados (raw, Hass variety) is 1933 µmol TE/100 g.
  
• They are also good in many health-benefiting vitamins. Vitamin A, E, and K are especially concentrated in its creamy pulp.
  
• Avocados are also excellent sources of minerals like iron, copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron and copper are required in the production of red blood cells.
  
• Fresh avocado pear is a very rich source of potassium. 100 g of fruit provides 485 mg or about 10% of daily-required levels. Potassium is an important component of cell and body fluids where it helps regulate heart rate and blood pressure, countering bad effects of sodium.
  

  Selection and storage

  Avocados are readily available in the market year around. Buy medium size, fully ripe fruit with pleasant aroma. The fruit that is ready to eat should yield to pressure when gently squeezed.
  Avoid very hard fruits as they may take quite some time to ripen properly. On the other hand, avoid buying excessively ripe ones as their pulp is rather mushy and featuring little, if any, flavoring. Furthermore, look carefully for any surface cuts, blemishes, and spots.
  At home; store avocado in a cool, dark place. Unripe fruits usually placed in a paper wrap with a banana or apple in order to speed up ripening.
  
  

  Preparation and Serving methods

  Ripe avocado has delicate nutty flavor and butter like in taste. To eat; cut the fruit lengthwise at its center all the way around the seed. Then rotate or twist the two halves in opposite directions and gently pull apart. Remove the seed using a spoon. Gently peel the skin with your fingers starting from the stem end. Cut the pulp into desired cubes.
  
  Photo courtesy: The essential vegetarian cookbook from Thunder bay press.
  Sprinkle or rinse the cut sections in lemon juice to prevent enzymatic brown discoloration until ready to use.
  Here are some serving tips:
• In many parts of Central America, the fruit is eaten as it is with some added pepper powder, lime juice, and salt.
  
• The fruit sections or cubes are added to vegetable/fruit salads, salsa, etc.
  
• Mashed avocado fillings used to make Mexican polenta and pancakes. Guacamole is a favorite avocado based Mexican dip.
  
• Similarly, guasacaca is Venezuelan the variant prepared using vinegar instead of lemon juice.
  
• Mashed fruit may be mixed with ice-cream, shakes, and fruit juices.
  

Safety profile

Raw unripe avocados concentrated with tannins. High tannin content makes them bitter and unappetizing. Very high levels of tannins in the food prevent minerals like iron, calcium and phosphorus and vitamins from absorption in the gut.
Although very rare, eating avocados may result in allergic symptoms in some latex-sensitive persons. The symptoms may include itching in the throat, hives, runny nose, breathlessness, etc. Often the symptoms are mild and self-limiting. (Medical disclaimer).

See the table below for in depth analysis of nutrients:

Avocado (Persea americana),
Refuse seed and skin, Nutrition value per 100 g.
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	160 Kcal	8%
Carbohydrates	8.53 g	6.5%
Protein	2.0 g	3.5%
Total Fat	14.66 g	48%
Cholesterol	0 mg	0%
Dietary Fiber	6.7 g	18%
Vitamins
Folates	81 µg	20%
Niacin	1.738 mg	11%
Pantothenic acid	1.389 mg	28%
Pyridoxine	0.257 mg	20%
Riboflavin	0.130 mg	10%
Thiamin	0.067 mg	5.5%
Vitamin A	146 IU	5%
Vitamin C	10 mg	17%
Vitamin E	2.07 mg	14%
Vitamin K	21 µg	17.5%
Electrolytes
Sodium	7 mg	0.5%
Potassium	485 mg	10%
Minerals
Calcium	12 mg	1%
Copper	0.190 mg	21%
Iron	0.55 mg	7%
Magnesium	29 mg	7%
Manganese	0.142 mg	6%
Phosphorus	52 mg	7%
Selenium	0.4 µg	<1%
Zinc	0.64 mg	6%
Phyto-nutrients
Carotene-α	24 µg	--
Carotene-ß	62 µg	--
Cryptoxanthin-ß	28 µg	--
Lutein-zeaxanthin	271 µg	--

http://www.nutrition-and-you.com/avocados.html

Fruit nutrition facts

Welcome to the fruit nutrition page.

Why fruits?

Fruits are nature’s wonderful medicines packed with vitamins, minerals, anti-oxidants and many phyto-nutrients (Plant derived micronutrients). They are an absolute feast to our sight, not just because of their color and flavor but their unique nutrition-profile that help the body stay fit and healthy!

1. Fruits are low in calories and fat and are a source of simple sugars, fiber, and vitamins, which are essential for optimizing our health.
   
2. Fruits provide plenty of soluble dietary fiber, which helps to ward of cholesterol and fats from the body and to get relief from constipation as well.
   
3. Fruits contain many anti-oxidants like poly-phenolic flavonoids, vitamin-C, and anthocyanins. These compounds, firstly, help human body protected from oxidant stress, diseases, and cancers, and secondly; help the body develop capacity to fight against these ailments by boosting our immunity level. Many fruits, when compared to vegetables and cereals, have very high anti-oxidant value, which is something measured by their "Oxygen Radical Absorbent Capacity" or (ORAC).
   
4. Anthocyanins are flavonoid category of poly-phenolic compounds found in some "blue-fruits" like blue-black grapes, mulberries, acai berry, chokeberry, blueberries, blackberries, and in many vegetables featuring blue or deep purple color. Eating fruits rich in blue pigments offers many health benefits. These compounds have potent anti-oxidant properties, remove free radicals from the body, and thus offer protection against cancers, aging, infections, etc. These pigments tend to concentrate just underneath the skin.
   
5. Fruit’s health benefiting properties are because of their richness in vitamins, minerals, micro-nutrients, anti-oxidants, which helps the body prevent or at least prolong the natural changes of aging by protecting and rejuvenating cells, tissues and organs. Their overall benefits are manifold! Fruit nutrition benefits are infinite! You are protecting yourself from minor ailments like wrinkling of skin, hair-fall, and memory loss to major ailments like age-related macular degeneration (AMRD) of the retina in the eyes, Alzheimer’s disease, colon cancers, weak bones (osteoporosis)…etc., and the list of fruit nutrition benefits never ends!

Herbal medicine

What is herbal medicine?

Herbal medicine -- also called botanical medicine or phytomedicine -- refers to using a plant's seeds, berries, roots, leaves, bark, or flowers for medicinal purposes. Herbalism has a long tradition of use outside of conventional medicine. It is becoming more mainstream as improvements in analysis and quality control along with advances in clinical research show the value of herbal medicine in the treating and preventing disease.

What is the history of herbal medicine?

Plants had been used for medicinal purposes long before recorded history. Ancient Chinese and Egyptian papyrus writings describe medicinal uses for plants as early as 3,000 BC. Indigenous cultures (such as African and Native American) used herbs in their healing rituals, while others developed traditional medical systems (such as Ayurveda and Traditional Chinese Medicine) in which herbal therapies were used. Researchers found that people in different parts of the world tended to use the same or similar plants for the same purposes.

In the early 19th century, when chemical analysis first became available, scientists began to extract and modify the active ingredients from plants. Later, chemists began making their own version of plant compounds and, over time, the use of herbal medicines declined in favor of drugs. Almost one fourth of pharmaceutical drugs are derived from botanicals.

Recently, the World Health Organization estimated that 80% of people worldwide rely on herbal medicines for some part of their primary health care. In Germany, about 600 - 700 plant based medicines are available and are prescribed by some 70% of German physicians. In the past 20 years in the United States, public dissatisfaction with the cost of prescription medications, combined with an interest in returning to natural or organic remedies, has led to an increase in herbal medicine use.

Tuberculosis Treatment and Prevention

To be a nurse at Sizwe Hospital, a special facility for treating patients infected with drug-resistant strains of tuberculosis (TB), requires a thick skin and a forgiving nature. 

Cecelia Mngomezulu, the hospital's head matron, has been verbally abused, spat on, assaulted and held hostage in the two years that she has worked there. 

"I sometimes get angry at them, but something tells you that at the end of the day this person is projecting, and then you put yourself in his shoes and you find yourself coming back," she told IRIN/PlusNews. 

The hospital, housed in a sprawling, colonial-era complex in a quiet Johannesburg suburb, is the only referral centre in Gauteng Province for treating multidrug-resistant (MDR) TB, which is resistant to first-line TB medication and can take up to two years to treat. Patients with extremely drug-resistant (XDR) TB, which is resistant to most second-line drugs and can take even longer to treat, are also referred here. 

Drug-resistant TB poses an especially serious public health threat in a country like South Africa, where nearly one in five people are infected with HIV: those living with HIV are 50 times more likely to get TB.