FROZEN GUYABANO PULP (Soursop, graviola)

Ingredients:

1   cup guyabano pulp

2   tablespoons calamansi juice (lemon or lime)

¼  cup refined sugar

Materials:

Mixing utensils

Cooking utensils

Freezer

Plastic bags

Procedure:

1.      Mix ingredients.

2.      Put in plastic bags and seal.

3.      Freeze.

***

Health Benefits of Guyabano, Graviola, Soursop:

“A MIRACULOUS natural cancer cell killer, 10,000 times stronger than chemotherapy.” That was how the forwarded e-mail described the fruits of sour sop or graviola (more popularly known here as guyabano or labana).

“What’s more, unlike chemotherapy, the compound extracted from the graviola tree selectively hunts down and kills only cancer cells,” the e-mail said. “It does not harm healthy cells!” In addition, it “effectively targets and kills malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer.”

According to the email, a research has been conducted and showed that the extracts from guyabano can “attack cancer safely and effectively with an all-natural therapy that does not cause extreme nausea, weight loss and hair loss.”

It also “protects your immune system and avoids deadly infections; feels stronger and healthier throughout the course of the treatment; and boosts your energy and improves your outlook on life.”

One wonders: Why are people not aware of this fact? The e-mail explained: “It’s because some big corporation want to make back their money spent on years of research by trying to make a synthetic version of it for sale.”

The US National Cancer Institute reportedly performed the first scientific research on graviola in 1976. The results showed that the plant’s “leaves and stems were found effective in attacking and destroying malignant cells.” Although the results were supposedly published in an internal report, it was never released to the public.

Whether the circulated e-mail is true or not, the guyabano (scientific name: Anona muricata) has been identified by the US National Academy of Sciences (NAS) as one of the fruits that deserved attention.

The book Underexploited Tropical Plants with Promising Economic Value described it as “a tropical fruit with potential for development as a processed industrial commodity.”

Plants of the Philippines, published by the University of the Philippines in the 1970s, mentioned guyabano just in passing. “A relative of atis” is all you can read about the fruit in the 550-page book.

The heart shaped guyabano fruit has a dark green, leathery and spike like skin that measures from 8 to 12 inches long and can weigh up to 2.5 kilos. Ripe fruits are light yellow and soft. The creamy and delectable flesh contains from 60 to 100 black-brown seeds that are indigestible and non-edible.

Comparisons of the flavor of guyabano range from strawberry and pineapple mixed together to sour citrus flavor notes contrasting with an underlying creamy roundness of flavor reminiscent of coconut or banana.

A native of tropical America, guyabano was introduced into the Philippines at an early date and is no cultivated in all parts of the Archipelago. The plant grows in any kind of soil, but a fairly deep, friable soil of volcanic origin is conducive to growth and fruiting. It thrives very well from sea level up to 500 meters above sea level.

Guyabano is one of the healthiest fruits known to man. The flesh of the fruit consist of a white edible pulp that is high in carbohydrates (particularly fructose) and considerable amounts of Vitamin C, Vitamin B1, Vitamin B2, potassium and dietary fiber.

Guyabano is low in cholesterol, saturated fat and sodium. Not only is guyabano a good health food, it also taste delicious.

Aside from being eaten raw, the guyabano fruit is processed into candies, tarts, shakes, ice cream, and sherbets and other beverages. An assortment of punch and cocktail drinks can be made by mixing the nectar with wine rum or cola drinks or buko (fresh coconut) juice and ice.

In Indonesia, immature guyabano are cooked as vegetables or used in soup in Indonesia. In the northeastern part of Brazil, they are either roasted or fried.

The fruit, seeds, and leaves have a number of herbal medicinal uses in countries where the plant is common. The sap of the young leaves may be applied directly on pimples to induce suppuration. The sap is also considered parasitical.

An alcoholic extract of the leaves, when distilled with steam, yields a small amount of essential oil. The portion of alcoholic extract which is soluble in water contains a large amount of potassium chloride together with dextrose tannins, amorphous products, and a small amount of an alkaloid substance which could not be crystallized. The leaves and roots also cure colic and convulsions.

To reduce fever, a decoction of leaves can be taken internally. It has the same effect as when leaves are added to bathing water. In the Caribbean, it is believed that laying the leaves of the guyabano on a bed below a sleeping person with a fever will break the fever by the next morning.

The crushed fresh leaves are also applied on skin eruptions for faster healing. A poultice of young guyabano leaves is applied on the skin to alleviate rheumatism and other skin infections like eczema. Applied during the healing of wounds, this can result in less or no skin scars.

The decoction can also be used as a wet compress on swollen feet and other inflammations. Poultice of mashed leaves and sap of young leaves are used for eczema and skin eruptions.

The guyabano leaves are believed to have tranquilizing and sedative properties. In the Netherlands Antilles, the leaves are placed inside pillows or placed on top of the mattress to induce a good night’s sleep. Boiling the leaves and drinking may help induce sleep.

Guyabano are also good in checking insect pests. Pulverizing the guyabano seeds and mixing it with soap and water can be used as an effective spray against caterpillars, armyworms and leafhoppers on plants. The petroleum ether and chloroform extracts of guyabano are toxic to black carpet beetle larvae. The seed oil kills head lice.

The bark of the guyabano tree has been used in tanning. The bark fiber is strong but, since fruiting trees are not expendable, is resorted to only in necessity. Bark, as well as seeds and roots, has been used as fish poison.

The wood is pale, aromatic, soft, light in weight and not durable. It has been used for ox yokes because it does not cause hair loss on the neck. Analyses of the wood in Brazil show cellulose content of 65 to 76 percent, high enough to be a potential source of paper pulp.

Here are some words of warning: Research carried out in the Caribbean has suggested a connection between consumption of guyabano and atypical forms of Parkinson’s disease due to the very high concentration of annonacin. On the other hand, the seeds contain 45 percent of yellow non-drying oil which is an irritant poison, causing severe eye inflammation.

“Guyabano seeds are toxic, and care must be taken to assure that all are removed before the pulp is processed,” the NAS reminds.

COCONUT WATER NATURAL VINEGAR

Ingredients:

3    liters fresh coconut water (juice)

3    cups refined sugar

¼   teaspoons yeast

1    liter vinegar starter

Materials:

Cooking utensils

Sterilized bottles

Cotton papers

Procedure:

1.      Strain fresh coconut water to filter dirt.

2.      Mix sugar in coconut water and boil for 5 minutes (or pasteurize at 65⁰C for 20 minutes.

3.      Cool mixture and pour into bottles.

4.      Add yeast and cover the mouth of bottles with loose cotton papers.

5.      Let solution ferment for 6 days or pasteurize solution at 65⁰C for 20 minutes and let it cool down.

6.      Add vinegar starter.

7.      Ferment solution undisturbed for 1 month. The whole solution now becomes a vinegar starter.

8.      Add 1 nit of starter to 6 units of solution in developing coconut vinegar.

9.      Pasteurize vinegar before using or selling.

***

Health Benefits of Coconut:

The Tree of Life

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing."

The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a staple in the diet and provides the majority of the food eaten. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers.

Coconut In Traditional Medicine

People from many diverse cultures, languages, religions, and races scattered around the globe have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows the people have learned of its importance as a effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine.

In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.

Coconut In Modern Medicine

Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:

·    Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.

·    Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.

·    Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.

·    Expels or kills tapeworms, lice, giardia, and other parasites.

·    Provides a nutritional source of quick energy.

·    Boosts energy and endurance, enhancing physical and athletic performance.

·    Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

·    Improves insulin secretion and utilization of blood glucose.

·    Relieves stress on pancreas and enzyme systems of the body.

·    Reduces symptoms associated with pancreatitis.

·    Helps relieve symptoms and reduce health risks associated with diabetes.

·    Reduces problems associated with malabsorption syndrome and cystic fibrosis.

·    Improves calcium and magnesium absorption and supports the development of strong bones and teeth.

·    Helps protect against osteoporosis.

·    Helps relieve symptoms associated with gallbladder disease.

·    Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.

·    Improves digestion and bowel function.

·    Relieves pain and irritation caused by hemorrhoids.

·    Reduces inflammation.

·    Supports tissue healing and repair.

·    Supports and aids immune system function.

·    Helps protect the body from breast, colon, and other cancers.

·    Is heart healthy; improves cholesterol ratio reducing risk of heart disease.

·    Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.

·    Helps prevent periodontal disease and tooth decay.

·    Functions as a protective antioxidant.

·    Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.

·    Does not deplete the body's antioxidant reserves like other oils do.

·    Improves utilization of essential fatty acids and protects them from oxidation.

·    Helps relieve symptoms associated with chronic fatigue syndrome.

·    Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).

·    Reduces epileptic seizures.

·    Helps protect against kidney disease and bladder infections.

·    Dissolves kidney stones.

·    Helps prevent liver disease.

·    Is lower in calories than all other fats.

·    Supports thyroid function.

·    Promotes loss of excess weight by increasing metabolic rate.

·    Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.

·    Helps prevent obesity and overweight problems.

·    Applied topically helps to form a chemical barrier on the skin to ward of infection.

·    Reduces symptoms associated the psoriasis, eczema, and dermatitis.

·    Supports the natural chemical balance of the skin.

·    Softens skin and helps relieve dryness and flaking.

·    Prevents wrinkles, sagging skin, and age spots.

·    Promotes healthy looking hair and complexion.

·    Provides protection from damaging effects of ultraviolet radiation from the sun.

·    Helps control dandruff.

·    Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.

·    Has no harmful or discomforting side effects.

·    Is completely non-toxic to humans.

See Research to read some of the published studies regarding the above mentioned uses of coconut products.

Coconut Oil

While coconut possesses many health benefits due to its fiber and nutritional content, it's the oil that makes it a truly remarkable food and medicine.

Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food.

Coconut oil has been described as "the healthiest oil on earth." That's quite a remarkable statement. What makes coconut oil so good? What makes it different from all other oils, especially other saturated fats?

The difference is in the fat molecule. All fats and oils are composed of molecules called fatty acids. There are two methods of classifying fatty acids. The first you are probably familiar with, is based on saturation. You have saturated fats, monounsaturated fats, and polyunsaturated fats. Another system of classification is based on molecular size or length of the carbon chain within each fatty acid. Fatty acids consist of long chains of carbon atoms with hydrogen atoms attached. In this system you have short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). Coconut oil is composed predominately of medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT).

The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are LCFA.

The size of the fatty acid is extremely important. Why? Because our bodies respond to and metabolize each fatty acid differently depending on its size. So the physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. The saturated fatty acids in coconut oil are predominately medium-chain fatty acids. Both the saturated and unsaturated fat found in meat, milk, eggs, and plants (including most all vegetable oils) are composed of LCFA.

MCFA are very different from LCFA. They do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease. It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial.

There are only a very few good dietary sources of MCFA. By far the best sources are from coconut and palm kernel oils.