“Remaining attached to negative events and beliefs is toxic to our minds, spirits, cell tissues and lives.”
PART USED: Fruit, Seeds.
MEDICINAL PROPERTIES: Beneficial use for digestive aid, antihelmentic, antimalarial, antivirial, cardioprotective, immunodulator, inflammatory, anti diabetic, anti-cancer, blood purifier, circulatory, analgesic and as a stimulant to speed the body’s natural healing processes. Also, it has the ability to cure flu, headaches, dyspepsia, fever, and common colds.
The fruit of most species of Capsicum contains capsaicin (methyl vanillyl nonenamide), a lipophilic chemical that produces a strong burning sensation in the mouth. Most mammals find this unpleasant, whereas birds are unaffected. The secretion of capsaicin protects the fruit from consumption by mammals while the bright colors attract birds that will disperse the seeds. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith around the seeds.
The amount of capsaicin in the fruit of Capsicums is highly variable and dependent on genetics and environment, giving almost all types of Capsicums varied amounts of perceived heat. The only Capsicum without capsaicin is the bell pepper, a cultivar of Capsicum annuum, which has a zero rating. The lack of capsaicin in bell peppers is due to a recessive gene that eliminates capsaicin and, consequently, the “hot” taste usually associated with the rest of the Capsicum family. Capsaicin is used in modern medicine mainly in topical medications. Although black pepper and Sichuan pepper cause similar burning sensations, they are caused by different substances called piperine and hydroxy-alpha sanshool, respectively.
Here are health benefits to eating scotch bonnet peppers as well. The active ingredient in scotch bonnet peppers [and all chili peppers] is Capsaicin. It has been said to be a miracle drug. I take it to increase my circulation, especially in the winter.
Here are some beneficial information on the medicinal properties:
1. Fight Cancer
A study published in Cancer Research found that capsaicin caused cancer cells to commit suicide. The substance caused almost 80 percent of prostate cancer cells to die in mice, and prostate tumors treated with capsaicin were about one-fifth the size of those in untreated mice.
“Capsaicin inhibits the growth of human prostate cancer cells in petri dishes and mice,” says lead researcher Dr. H. Phillip Koeffler, director of hematology and oncology at Cedars-Sinai Medical Center and a professor of medicine at the University of California, Los Angeles.
Further, researchers say capsaicin pills may one day be used to prevent the return of prostate cancer.
2. Provide Pain Relief
A topical form of capsaicin is a recognized treatment for osteoarthritis pain, and may also help alleviate pain from diabetic neuropathy.
Capsaicin is also known to inhibit Substance P, a neuropeptide that is the key transmitter of pain to the brain. Substance P can cause swelling of nerve fibers, which may result in headaches and sinus symptoms. Studies have found that capsaicin both relieves and prevents cluster headaches, migraine headaches and sinus headaches.
3. Prevent Sinusitis and Relieve Congestion
Capsaicin has potent antibacterial properties that fight and prevent chronic sinus infections, or sinusitis. Because it is so hot, it also helps to stimulate secretions that help clear mucus from your nose, thereby relieving nasal congestion. This phytochemical may also help relieve sinus-related allergy symptoms.
4. Fight Inflammation
Capsaicin is a potent anti-inflammatory agent. It works by inhibiting Substance P, which is associated with inflammatory processes. Capsaicin is being looked at as a potential treatment for arthritis, psoriasis and diabetic neuropathy.
5. Soothe Intestinal Diseases
A Duke University study found that capsaicin may lead to a cure for inflammatory bowel disease (IBD). The substance can also help to kill bacteria such as H. pylori, which can help prevent stomach ulcers.
6. Burn Fat and Lose Weight
Capsaicin is a thermogenic agent, which means it increases metabolic activity. This, in turn, helps to burn calories and fat. Many popular “fat-burning” supplements on the market contain capsaicin, as the substance may significantly increase metabolic activity for over 20 minutes after it’s eaten.
7. Protect Your Heart
Capsaicin may help to protect the heart by reducing cholesterol, triglycerides and platelet aggregation. It may also help the body dissolve fibrin, which is necessary for blood clots to form. Further, cultures around the world that use hot peppers liberally in their meals have significantly lower rates of heart attack and stroke than cultures that do not.
“Better is a plate of herbs where love is than a fatted ox and hatred with it.”
CLOVE: ( Syzygium aromaticum )
PART USED: Flower, Leaves.
MEDICINAL PROPERTIES: Antioxidant, anti-septic, local anesthetic, anti-inflammatory, rubefacient, carminative and anti-flatulent properties. The spice contains many health benefiting essential oils such as eugenol, a phenyl-propanoids class of chemical compound, which gives pleasant, sweet aromatic fragrances to the clove-bud. Eugenol has local anesthetic and antiseptic properties, hence; useful in dental treatment procedures. Also, it contains good amount of minerals like potassium, manganese, iron, selenium and magnesium. Potassium in an important electrolyte of cell and body fluids that helps control heart rate and blood pressure. Very good amounts of vitamin A and beta carotene levels. These compounds are known to have antioxidant properties. Vitamin A is also required by the body for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural foods rich in flavonoids helps to protect body from lung and oral cavity cancers. Also a good source of vitamin-K, vitamin-B6 (pyridoxine), thiamin (vitamin B-1), vitamin-C and riboflavin.
BEETS – Red beets are a phenomenal source of betalain pigments, phytonutrients with antioxidant, anti-inflammatory, and anticancer properties. They’re also rich in heart supporting folate.
TART CHERRIES – Their bright color comes from anthocyanins, powerful antioxidants that get the credit for cherries’ unique health properties, from anti-inflammatory and cardiovascular benefits to reduce post-exercise muscle and joint pain.
TOMATOES – Lovely lycopene, a well studied phytonutrient, gives tomatoes their red hue. High intake of tomato-based foods will result in a greater protection against heart disease. Tomatoes also provide potassium and vitamin C.
RED CABBAGE – This ruby crucifer is loaded with anthocyanins as well as vitamic C, which helps people with heart failure live longer. Cabbage also helps lower cholesterol levels.
The Temple of the most high begins with the body which houses our life, the essence of our existence. A lot of people are in bondage today because they approach spirituality through religion provided by foreign invaders and conquerors. We must stop confusing religion and spirituality. Religion is a set of rules, regulations and rituals created by humans, which was suppose to help people grow spiritually. Due to human imperfection religion has become corrupt, political, divisive and a tool for power struggle. Spirituality is not theology or ideology. It is simply a way of life, pure and original as was given by the Most High of Creation. Spirituality is a network linking us to the Most High, the universe, and each other… Rastafari !!!
All these elements are bountifully supplied in natural foods if not destroyed in their preparation. All life is furnished from within and must be replenish by living organic minerals in food. In organic chemicals obtained from drug store are dead and while they may stimulate for a while, they can give neither life nor death. Natural chemicals especially are need for purifying cleansing purposes.
WATER: Water supplies building material and regulates the body processes. Water makes up the principal part of all the body to regulate its own temperature.
Sources of Water: Lemons, Fresh Pineapples, Limes, Peaches, Grapefruit, Oranges, Tomatoes and all juicy fruits.
POTASSIUM: Poor circulation and constipation denote a lack of potassium. Potassium food should always be used in abundance in female troubles.
Sources of Potassium: All leafy vegetables, water cress, parsley, swiss chard, tomatoes, mustard greens, beetroot, spinach, and water melon.
SODIUM: Sodium is a solvent. Abundance should be eaten in cases of rheumatism, hardening of arteries, kidney stones, gallstones, stiff joints, acidosis, and diabetes.
Sources of Sodium: Spinach, Celery, Okra, Cucumbers, Carrots, Beetroot, Apples, and Strawberries.
IRON: Organic iron is very important, it removes waste products and assist greatly in cleansing the blood stream. Inoranic iron should never be taken as it is an irritant to the kidneys.
Sources of Iron: Red and White Cabbage, Spinach, Lettuce, Raw Carrots, Currants, Strawberries, and Onions.
SULPHUR: Sulphur is especially needed in eliminating blood diseases, skin diseases, eruptions, pimples, rheumatism. Food containing sulphur aid in reducing waste also stimulates the liver and promote the flow of bile.
Sources of Sulphur: Cabbage, Raw Celery, Asparagus, Onions, Cauliflower, and Radishes.
CHLORINE: Chlorine is a great destroyer of poison. In pyorrhea, bright disease and gangrene there is always a insufficient of chlorine. Chlorine food assist in keeping the intestines clean.
Sources of Chlorine: Raw White Cabbage, Spinach, Radishes, Fresh Aparagus, Water Cress, Onions, Raw or cooked plain Turnips.
MAGNESIUM: Magnesium is natures laxative. Food containing magnesium are espcially beneficial to persons suffering from auto-intoxication and constipation, also stiff joints and cracking joints.
Sources of Magnesium: Apples, Potatoes, Barley, String Beans, Cabbage, Celery, Oranges, Plums, Brown Rice, and Water Cress.
MAGANESE: A strong purifier and effective neutralizer of body acids.
Sources of Maganese: Peppermint leaves, Endive, Parsley, Water Cress, Senna leaves, Mustard leaves.
OXYGEN: Oxygen is a dissolver and is found everywhere in the air, fruits, and vegetables. Everyone needs oxygen. When blood passes through the lungs it is purified by oxygen. Abundance in oxygen assist elimination. Breath deeply!
Sources of Oxygen: Grape fruit juice, Grape juice, Orange juice, Sweet Apple juice.
PHOSPHORUS: Builds bones, brain and nerves.
Sources of Phosphorus: Legumes, Prunes, Baked Potatoes, Nuts, Whole Cereals, Soy Beans.
CALCIUM: Calcium is vital for the formation of strong bones and teeth. Deficiency can lead to the following problems: aching joints, eczema, hypertension, brittle nails, elevated blood cholesterol, heart palpitation, insomnia, muscle cramps, nervousness, numbness in the arms and legs, rheumatoid, arthritis, tooth decay, rickets, cognitive, impairment, convulsion, depression, hyperactivity,…
Sources of Calcium: Calcium is found in green leafy vegetables, Broccoli, Cabbage, Soy Beans, Lemon, Turnip greens.
CARBOHYDRATES: Furnish tissues and building material, supply energy and fuel.
Source of Carbohydrates: Ripe fruits, Starchy vegetables such as potatoes, peas, beans, lentils, peanut, and wheat.
FATS: Supply energy in a very concentrated form and are also fuel foods.
Sources of Fats: All Nuts, Vegetables, Ripe Olives, Olive oil,..
PROTEIN: Supplies energy, oxygen, hydrogen, nitrogen, sulphur, phosphorus, and a little iron, Furnish fuel and tissue building material.
Sources of Protein: Peas, Beans Lentils, Peanut, Wheat, Soybeans
VITAMINS: Vitamins are essential to life. They contribute to good health by regulationg the matabolism and assisting the bio-chemical processes that realeses energy from digested food.
Sources of Vitamins: Vitamins Found in raw and fresh vegetables, fruits and grains. Next to the coverings and peelings of fruits and vegetables, also found in the heart of grains and fruits.
• Asafoetida – Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor.
• Achiote Paste – Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce and tamales.
• Allspice – Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
• Annatto Seeds – A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes.
• Bay Leaf – Adds a woodsy background note to soups and sauces.
• Basil – Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.
• Caraway Seeds – These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.
• Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.
• Cayenne Pepper – Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
• Chervil – Delicate anise flavor. Great raw in salads or as a finishing garnish.
• Chia Seeds – No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.
• Cinnamon – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.
• Cloves – Sweet and warming spice. Used most often in baking, but also good with oatmeal.
• Coriander – Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.
• Cumin – Smoky and earthy. Used in a lot of Southwestern US and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
• Dill – Light and feathery herb with a pungent herb flavor. Use it for pickling, or baked seasoned potatoes.
• Fennel Seeds – Lightly sweet and licorice flavored. It’s excellent with vegetable dishes, or even chewed on its own as a breath freshener and digestion aid!
• Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
• Garlic Powder – Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.
• Gochugaru – This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky.
• Grains of Paradise – These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.
• Lemon Thyme – Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent in vinaigrettes.
• Loomi – Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.
• Mace – From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade vegan patties.
• Mahlab – Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It’s used in a lot of sweet breads throughout the Middle East.
• Marjoram – Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.
• Mint – Surprisingly versatile for such an intensely flavored herb. Try it paired with peas, potatoes – and of course, with chocolate!
• Nutmeg – Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
• Nutritional Yeast – Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor.
• Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
• Paprika – Adds a sweet note and a red color. Used in stews and spice blends.
• Rosemary – Strong and piney. Great with beans, and potatoes or a simple vinaigrette.
• Saffron – Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color.
• Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
• Savory – Peppery green flavor similar to thyme. Mostly used in roasted dishes and stuffing, but also goes well with beans and Italian marinades.
• Shiso – A member of the mint family, this herb is used extensively in Japanese, Korean, and South East Asian cooking as a wrap for steaming seasoned rice and vegetables, in soups, and as a general seasoning.
• Smoked Paprika – Adds sweet smokiness to dishes, as well as a red color.
• Star Anise – Whole star anise can be used to add a sweet licorice flavor to sauces and soups.
• Sumac – Zingy and lemony, sumac is a Middle Eastern spice that’s great in marinades and spice rubs.
• Tarragon – Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, soups, and stews.
• Thai Basil – A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.
• Turmeric – Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch. Best used in curry spice mixes.
The primary goal of adhering to an Ital diet is to increase livity, or the life energy that I and I generally believe lives within all of us, as conferred from the Almighty. Sharing of a central livity among living things, and what is put into one’s body should enhance Livity rather than reduce it. Food should be natural, or pure, and from the earth; Rastas therefore often avoid food which is chemically modified or contains artificial additives color, flavorings, or preservatives. We also avoid added salt in foods, foods that have been produced using chemicals such as pesticides and fertilizer are not considered ital.