(Italian) Woman from Italy Italiah, Italea, Italeah, Itala, Italla, Itali, Italie, Italy, Italey, Italee, Italeigh
Action: nerve relaxant, aphrodisiac, astringent, bitter, mild anaesthetic.
Uses: Sexual debility, hepatitis, pains of cirrhosis of the liver.
Preparation. Tea: half-1 teaspoon flowers to each cup boiling water; infuse 10 minutes; dose, half a cup, thrice daily. ... jasmine
Constituents: coumarins, butyric acid, volatile oil.
Action: antibiotic (mild), diaphoretic, expectorant, anti-catarrhal, emmenagogue, carminative, diuretic (mild), sedative, antispasmodic.
Uses: flatulent dyspepsia, anorexia, rheumatism, gout, absent or painful menses, mild feverishness in children, renal dropsy (mild), cystitis.
Locally: as a gargle for tonsillitis; mouth wash for mouth ulcers BHP (1983).
Combinations. With Agrimony for indigestion. With Buchu for renal dropsy. With Raspberry leaves for menstrual disorders. Usually combined with other diuretics.
Preparations: Average dose: half-2g. Thrice daily.
Decoction. Half-1 teaspoon to each cup water gently simmered 15 minutes. Dose: one-third-1 cup.
Liquid Extract: 5-30 drops in water.
Oil used in aromatherapy and perfumes.
LOZENGE. A compressed tablet for sucking in the mouth for inflammatory conditions of throat, mouth and chest. Usually has a base of sugar, a demulcent (Comfrey, Marshmallow root, Slippery Elm, Tolu, or Balm of Gilead), together with a binder, such as gum acacia or gum tragacanth. Recipe for simple lozenge: half an ounce (15g) powdered herb; half an ounce sugar; powdered gum 1 teaspoon (3g). Pure spring water – a sufficiency. Mix into a paste, thin-out the mass and press out lozenges with small gauge mould and dry. ... lovage
Abriana, Abreana, Abryana, Abryann, Abreanne, Abrielle, Abrienne, Abriell, Abriele... abrianna
Amadora, Amadorah, Amadorra, Amadorrah... amadore
Annabelle, Annabell, Annabella, Annabele, Anabel, Anabell, Anabelle, Anabella, Anabela, Annabla, Anahella... annabel
Arieta, Ariete, Ariet, Ariett, Aryet, Aryeta, Aryetta, Aryette, Ariette... arietta
Bambyna, Bambinna, Bambie, Bambi, Bambey, Bambee, Bamhi, Bambea, Bambeah... bambina
Belle, Bela, Bell, Belita, Bellissa, Belva, Belladonna, Belia, Bellanca, Bellance, Bellini... bella
Bianka, Byanca, Blanca, Blanche, Biana, Bianna, Biankeh, Byanka, Blanch, Blanka
... bianca
Nutritional Profile Energy value (calories per serving): Moderate Protein: Moderate Fat: Low to moderate Saturated fat: Low to high Cholesterol: Low to high Carbohydrates: High Fiber: Moderate to high Sodium: Moderate to high Major vitamin contribution: B vitamins Major mineral contribution: Calcium, iron, potassium
About the Nutrients in This Food All commercially made yeast breads are approximately equal in nutri- tional value. Enriched white bread contains virtually the same amounts of proteins, fats, and carbohydrates as whole wheat bread, although it may contain only half the dietary fiber (see flour). Bread is a high-carbohydrate food with lots of starch. The exact amount of fiber, fat, and cholesterol in the loaf varies with the recipe. Bread’s proteins, from grain, are low in the essential amino acid lysine. The most important carbohydrate in bread is starch; all breads contain some sugar. Depending on the recipe, the fats may be highly saturated (butter or hydrogenated vegetable fats) or primarily unsaturated (vegetable fat). All bread is a good source of B vitamins (thiamin, riboflavin, niacin), and in 1998, the Food and Drug Administration ordered food manufactur- ers to add folates—which protect against birth defects of the spinal cord and against heart disease—to flour, rice, and other grain products. One year later, data from the Framingham Heart Study, which has followed heart health among residents of a Boston suburb for nearly half a cen- tury, showed a dramatic increase in blood levels of folic acid. Before the fortification of foods, 22 percent of the study participants had a folic acid deficiency; after, the number fell to 2 percent. Bread is a moderately good source of calcium, magnesium, and phos- phorus. (Breads made with milk contain more calcium than breads made without milk.) Although bread is made from grains and grains contain phytic acid, a natural antinutrient that binds calcium ions into insoluble, indigestible compounds, the phytic acid is inactivated by enzyme action during leavening. Bread does not bind calcium. All commercially made breads are moderately high in sodium; some contain more sugar than others. Grains are not usually considered a good source of iodine, but commer- cially made breads often pick up iodine from the iodophors and iodates used to clean the plants and machines in which they are made. Homemade breads share the basic nutritional characteristics of commercially made breads, but you can vary the recipe to suit your own taste, lowering the salt, sugar, or fat and raising the fiber content, as you prefer.
The Most Nutritious Way to Serve This Food As sandwiches, with cheese, milk, eggs, meat, fish, or poultry. These foods supply the essen- tial amino acid lysine to “complete” the proteins in grains. With beans or peas. The proteins in grains are deficient in the essential amino acids lysine and isoleucine and rich in the essential amino acids tryptophan, methionine, and cystine. The proteins in legumes (beans and peas) are exactly the opposite.
Diets That May Restrict or Exclude This Food Gluten-free diet (excludes breads made with wheat, oats, rye, buckwheat and barley flour) Lactose-free diet Low-fiber diet (excludes coarse whole-grain breads) Low-sodium diet
Buying This Food Look for: Fresh bread. Check the date on closed packages of commercial bread.
Storing This Food Store bread at room temperature, in a tightly closed plastic bag (the best protection) or in a breadbox. How long bread stays fresh depends to a great extent on how much fat it contains. Bread made with some butter or other fat will keep for about three days at room tempera- ture. Bread made without fat (Italian bread, French bread) will dry out in just a few hours; for longer storage, wrap it in foil, put it inside a plastic bag, and freeze it. When you are ready to serve the French or Italian bread, you can remove it from the plastic bag and put the foil- wrapped loaf directly into the oven. Throw away moldy bread. The molds that grow on bread may produce carcinogenic toxins. Do not store fresh bread in the refrigerator; bread stales most quickly at temperatures just above freezing. The one exception: In warm, humid weather, refrigerating bread slows the growth of molds.
When You Are Ready to Serve This Food Use a serrated knife to cut bread easily.
What Happens When You Cook This Food Toasting is a chemical process that caramelizes sugars and amino acids (proteins) on the surface of the bread, turning the bread a golden brown. This chemical reaction, known both as the browning reaction and the Maillard reaction (after the French chemist who first identified it), alters the structure of the surface sugars, starches, and amino acids. The sugars become indigestible food fiber; the amino acids break into smaller fragments that are no longer nutritionally useful. Thus toast has more fiber and less protein than plain bread. How- ever, the role of heat-generated fibers in the human diet is poorly understood. Some experts consider them inert and harmless; others believe they may be hazardous.
How Other Kinds of Processing Affect This Food Freezing. Frozen bread releases moisture that collects inside the paper, foil, or plastic bag in which it is wrapped. If you unwrap the bread before defrosting it, the moisture will be lost and the bread will be dry. Always defrost bread in its wrappings so that it can reabsorb the moisture that keeps it tasting fresh. Drying. Since molds require moisture, the less moisture a food contains, the less likely it is support mold growth. That is why bread crumbs and Melba toast, which are relatively mois- ture-free, keep better than fresh bread. Both can be ground fine and used as a toasty-flavored thickener in place of flour or cornstarch.
Medical Uses and/or Benefits A lower risk of some kinds of cancer. In 1998, scientists at Wayne State University in Detroit conducted a meta-analysis of data from more than 30 well-designed animal studies mea- suring the anti-cancer effects of wheat bran, the part of grain with highest amount of the insoluble dietary fibers cellulose and lignin. They found a 32 percent reduction in the risk of colon cancer among animals fed wheat bran; now they plan to conduct a similar meta- analysis of human studies. Breads made with whole grain wheat are a good source of wheat bran. NOTE : The amount of fiber per serving listed on a food package label shows the total amount of fiber (insoluble and soluble). Early in 1999, however, new data from the long-running Nurses Health Study at Brigham Women’s Hospital/Harvard University School of Public Health showed that women who ate a high-fiber diet had a risk of colon cancer similar to that of women who ate a low fiber diet. Because this study contradicts literally hundreds of others conducted over the past 30 years, researchers are awaiting confirming evidence before changing dietary recommendations. Calming effect. Mood is affected by naturally occurring chemicals called neurotransmitters that facilitate transmission of impulses between brain cells. The amino acid tryptophan amino acid is the most important constituent of serotonin, a “calming” neurotransmitter. Foods such as bread, which are high in complex carbohydrates, help move tryptophan into your brain, increasing the availability of serotonin.
Adverse Effects Associated with This Food Allergic reactions and/or gastric distress. Bread contains several ingredients that may trigger allergic reactions, aggravate digestive problems, or upset a specific diet, among them gluten (prohibited on gluten-free diets); milk (prohibited on a lactose- and galactose-free diet or for people who are sensitive to milk proteins); sugar (prohibited on a sucrose-free diet); salt (controlled on a sodium-restricted diet); and fats (restricted or prohibited on a controlled-fat, low-cholesterol diet).... bread
Camillus; a ceremonial attendant; a noble virgin Camile, Camille, Camila, Camillia, Caimile, Camillei, Cam, Camelai, Camelia, Camella, Camellia, Camela, Cammi... camilla
Capri, Capricia, Capriana, Caprina, Capryce, Caprise, Capryse... caprice
Caprinah, Caprinna, Capryna, Capreena, Caprena, Capreenah, Carpynah, Capriena, Caprienah, Capreina, Capreinah, Capreana, Capreanah... caprina
Carah, Caralee, Caralie, Caralyn, Caralynn, Carrah, Carra, Chara, Cahra, Caradoc, Caraf, Caraid, Carajean, Caralea, Caralisa, Carita, Carella, Carilla, Caraleigh, Caraleah... cara
Fawsta, Faustina, Faustine, Faustyna, Faustyne, Fausteena, Fausteene, Fawstina, Fawstine, Fawstyna, Fawstyne, Fawsteena, Fawsteene... fausta
Cianna, Ciannait, Ceana, Ceanna, Cyana, Cyanna... ciana
Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Vitamin C (low) Major mineral contribution: Potassium (low)
About the Nutrients in This Food Eggplant is a high-fiber food with only minimum amounts of vitamins and minerals. One cup (100 g/3.5 ounces) boiled eggplant has 2.5 mg dietary fiber and 1.3 mg vitamin C (2 percent of the R DA for a woman, 1 percent of the R DA for a man). In 1992, food scientists at the Autonomous University of Madrid studying the chemistry of the eggplant discovered that the vegetable’s sugar content rises through the end of the sixth week of growth and then falls dramatically over the next 10 days. The same thing happens with other flavor chemicals in the vegetable and with vitamin C, so the researchers concluded that eggplants taste best and are most nutritious after 42 days of growth. NOTE : Eggplants are members of the nightshade family, Solanacea. Other members of this family are potatoes, tomatoes, and red and green peppers. These plants produce natural neurotoxins (nerve poisons) called glycoalkaloids. It is estimated that an adult would have to eat 4.5 pounds of eggplant at one sitting to get a toxic amount of solanine, the glycoalkaloid in eggplant.
The Most Nutritious Way to Serve This Food The eggplant’s two culinary virtues are its meaty texture and its ability to assume the flavor of sauces in which it is cooked. As a result, it is often used as a vegetarian, no-cholesterol substitute for veal or chicken in Italian cuisine, specifically dishes ala parmigiana and spaghetti sauces. However, in cooking, the egg- plant absorbs very large amounts of oil. To keep eggplant parmigiana low in fat, use non-fat cheese and ration the olive oil.
Buying This Food Look for: Firm, purple to purple-black or umblemished white eggplants that are heavy for their size. Avoid: Withered, soft, bruised, or damaged eggplants. Withered eggplants will be bitter; damaged ones will be dark inside.
Storing This Food Handle eggplants carefully. If you bruise an eggplant, its damaged cells will release polyphe- noloxidase, an enzyme that hastens the oxidation of phenols in the eggplant’s flesh, produc- ing brown compounds that darken the vegetable. Refrigerate fresh eggplant to keep it from losing moisture and wilting.
Preparing This Food Do not slice or peel an eggplant until you are ready to use it, since the polyphenoloxidase in the eggplant will begin to convert phenols to brown compounds as soon as you tear the vegetable’s cells. You can slow this chemical reaction (but not stop it completely) by soaking sliced egg- plant in ice water—which will reduce the eggplant’s already slim supply of water-soluble vita- min C and B vitamins—or by painting the slices with a solution of lemon juice or vinegar. To remove the liquid that can make a cooked eggplant taste bitter, slice the eggplant, salt the slices, pile them on a plate, and put a second plate on top to weight the slices down. Discard the liquid that results.
What Happens When You Cook This Food A fresh eggplant’s cells are full of air that escapes when you heat the vegetable. If you cook an eggplant with oil, the empty cells will soak it up. Eventually, however, the cell walls will collapse and the oil will leak out, which is why eggplant parmigiana often seems to be served in a pool of olive oil. Eggplant should never be cooked in an aluminum pot, which will discolor the eggplant. If you cook the eggplant in its skin, adding lemon juice or vinegar to the dish will turn the skin, which is colored with red anthocyanin pigments, a deeper red-purple. Red anthocyanin pigments get redder in acids and turn bluish in basic (alkaline) solutions. Cooking reduces the eggplant’s supply of water-soluble vitamins, but you can save the Bs if you serve the eggplant with its juices.
Adverse Effects Associated with This Food Nitrate/nitrite reactions. Eggplant—like beets, celery, lettuce, radish, spinach, and collard and turnip greens—contains nitrates that convert naturally into nitrites in your stomach, and then react with the amino acids in proteins to form nitrosamines. Although some nitrosamines are known or suspected carcinogens, this natural chemical conversion presents no known problems for a healthy adult. However, when these nitrate-rich vegetables are cooked and left to stand at room temperature, bacterial enzyme action (and perhaps some enzymes in the plants) convert the nitrates to nitrites at a much faster rate than normal. These higer-nitrite foods may be hazardous for infants; several cases of “spinach poisoning” have been reported among children who ate cooked spinach that had been left standing at room temperature.
Food/Drug Interactions MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of enzymes that break down tyramine, a natu- ral by-product of protein metabolism, so that it can be eliminated from the body. Tyramine is a pressor amine, a chemical that constricts blood vessels and raises blood pressure. If you eat a food rich in tyramine while you are taking an M AO inhibitor, the pressor amine can- not be eliminated from your body, and the result may be a hypertensive crisis (sustained elevated blood pressure). Eggplants contain small amounts of tyramine. False-positive urine test for carcinoid tumors. Carcinoid tumors (tumors that may arise in tis- sues of the endocrine and gastrointestinal systems) secrete serotonin, which is excreted in urine. The test for these tumors measures the level of serotonin in your urine. Eating egg- plant, which is rich in serotonin, in the 72 hours before a test for a carcinoid tumor might raise the serotonin levels in your urine high enough to cause a false-positive test result. (Other fruits and vegetables rich in serotonin are bananas, tomatoes, plums, pineapple, avo- cados, and walnuts.)... eggplant
Gelsominah, Gelsomeena, Gelsomyna, Gelsomeana, Gelsey, Gelsi, Gelsy, Gelsie, Gelsee, Gelsea, Gelseah... gelsomina
Geonna, Gia, Giana, Ginara, Gianina, Gianella, Giannina, Gionna, Gianetta, Giannine, Ginetta, Ginette, Ginnette, Gianara, Geona, Geovana... gianna
Geana, Geanndra, Geena, Geina, Gena, Genalyn, Geneene, Genelle, Genette, Ginamaria, Gineen, Ginelle, Ginette, Gin... gina
peace
Gionah, Gionna, Gyona, Gyonna, Gionnah, Gyonah, Gyonnah... giona
Geovana, Geovanna, Giavanna, Giovana, Giovani, Giovanni, Giovanie, Giovanee, Giovaney, Giovany, Giovanea... giovanna
Lanzah, Lanzia, Lanziah, Lanzea, Lanzeah... lanza
Madonnah, Madona, Madonah... madonna
Habitat: Sub-tropical Himalayas from Kashmir to Nepal and in the Nilgiris, Palni Hills, Western Ghats and Kerala.
English: Yellow Jasmine, Nepal Jasmine, Italian Jasmine.Ayurvedic: Svarna-yuuthikaa, Svarnajaati, Hemapushpikaa, Vaasanti.Siddha/Tamil: Semmalligai.Folk: Juuhi (yellow var.).Action: Flower—astringent, cardiac tonic. Root—used in ringworm. The milky juice, exuded from incisions in the bark, is used for treating chronic fistulas. The plant is also used for treating hard lumps.
The leaves gave alpha-amyrin, be- tulin, friedelin, lupeol, betulinic, olea- nolic and ursolic acids; beta-sitosterol, 10-cinnamoyloxyoleoside-7-methyl- ester (jasminoside) and a secoiridoid glycoside.... jasminum humileNarissa, Naryssa, Nericcia, Neryssa, Narice, Nerice, Neris... nerissa
Nerolia, Nerolie, Nerolea, Neroli, Neroley, Neroly, Nerolee, Neroleigh... nerola
Sardiniah, Sardinea, Sardineah, Sardynia, Sardyniah, Sardynea, Sardyneah... sardinia
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