Triệu chứng của “bệnh tiểu đường” !?🙂🙂🙂
Bhindi – Vendaikkai – Lady’s Finger – Okra = Đậu Bắp (You can call it by any name)
Gia đình tôi đã thử nghiệm. Rất hiệu nghiệm. Kính đề nghị quý vị bị tiểu đường thử dụng và email cho biết kết quả để phổ biến thêm.
Mrs. Phương Nguyễn
Đậu Bắp – Vị Khắc Tinh Của Bệnh Tiểu Đường
Bhindi (“okra”) – Diabetes Killer
Tôi được biết một phương pháp trị liệu bệnh tiểu đường qua một chương của đài truyền hình. Vì chính tôi là người có bệnh tiểu đường, và sau khi thử, tôi cảm thấy có hiệu qủa thật. Hiện giờ số lượng đường trong máu của tôi đã được chận đứng, tôi không cần phải uống nhiều thuốc nữa.
Em gái tôi chích Insulin đã nhiều năm, nay đã khỏi bệnh. Sau khi dùng phương pháp uống đậu bắp, khoảng vài tháng sau thì em tôi không cần chích Insulin nữa.
Bạn cứ thử xem sao! nếu không có hiệu qủa thì cũng chẳng có gì là hại cả. Vì có nhiều trường hợp hiệu qủa đến hơi chậm, bạn cứ kiên trì uống thử vài tháng xem sao. Phương pháp rất đơn giản.
Lấy 2 qủa đậu bắp, cắt bỏ 1 tí khúc đầu và 1 tí khúc đuôi, xong mổ 1 đường thẳng theo chiều dài (không mổ đứt), sau đó cho 2 qủa đậu bắp vào ngâm trong một cái ly đựng 8oz nước uống (nguội), đậy lại ngâm qua đêm. Sáng hôm sau, trước khi ăn sáng, bạn vớt bỏ 2 qủa đậu bắp vứt đi, chỉ uống hết ly nước ngâm đậu bắp mà thôi. Bạn phải kiên nhẫn uống mỗi ngày, sau 2 tuần lễ, bạn sẽ thấy đường trong máu của bạn sẽ xuống một cách không ngờ.
The name “okra”, most often used in the United States and the Philippines, is of West African origin and is cognate with “ọ́kụ̀rụ̀” in Igbo, a language spoken in Nigeria. Okra is often known as “Lady’s Fingers” outside of the United States. In various Bantu languages, okra is called “kingombo” or a variant thereof, and this is the origin of its name in Portuguese (“quiabo”), Spanish, Dutch and French, and also of the name “gumbo”, used in parts of the United States and English-speaking Caribbean for either the vegetable, or a stew based on it. In the United Kingdom it is often called as “bhindi”, from its Hindi name “bhindi” or “bhendi”. In South and South East Europe it is known as bamya (bamija).
Structure and physiology
The species is an annual or perennial, growing to 2 m tall. It is related to such species as cotton, cocoa, and hibiscus. The leaves are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The flowers are 4–8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 18 cm long, containing numerous seeds.
Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. It is among the most heat- and drought-tolerant vegetable species in the world—but severe frost can damage the pods—and will tolerate poor soils with heavy clay and intermittent moisture.
In cultivation, the seeds are soaked overnight prior to planting to a depth of 1–2 cm. Germination occurs between six days (soaked seeds) and three weeks. Seedlings require ample water. The seed pods rapidly become fibrous and woody and must be harvested within a week of the fruit being pollinated to be edible. The fruits are harvested when immature and eaten as a vegetable.
Okra plant while flowering before the fruit emerges.
Origin and distribution
Okra is an allopolyploid of uncertain parentage (proposed parents include Abelmoschus ficulneus, Abelmoschus tuberculatus and a reported “diploid” form of okra). Truly wild, as opposed to naturalised, populations, are not definitely known, and the species may be a cultigen.
The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. Supporters of a South Asian origin point to the presence of its proposed parents in that region. Opposed to this is the lack of a word for okra in the ancient languages of India, suggesting that it arrived there in the Common Era. Supporters of a West African origin point to the greater diversity of okra in that region; however confusion between Okra and Abelmoschus caillei (West African okra) casts doubt on those analyses.
The Egyptians and Moors of the 12th and 13th centuries used the Arabic word for the plant, suggesting that it had come from the east. The plant may have entered south west Asia across the Red Sea or the Bab-el-Mandeb strait to the Arabian Peninsula, rather than north across the Sahara, or from India. One of the earliest accounts is by a Spanish Moor who visited Egypt in 1216, who described the plant under cultivation by the locals who ate the tender, young pods with meal..
From Arabia, the plant spread around the shores of the Mediterranean Sea and eastward. The plant was introduced to the Americas by ships plying the Atlantic slave trade by 1658, when its presence was recorded in Brazil. It was further documented in Suriname in 1686.
Okra may have been introduced to southeastern North America in the early 18th century. It was being grown as far north as Philadelphia by 1748. Thomas Jefferson noted that it was well established in Virginia by 1781. It was commonplace throughout the Southern United States by 1800 and the first mention of different cultivars was in 1806.
Nutritional value per 100 g (3.5 oz)
129 kJ (31 kcal)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
The products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. While many people enjoy okra cooked this way, others prefer to minimise sliminess; keeping the pods intact and cooking quickly help to achieve this. To avoid sliminess, okra pods are often briefly stir-fried, or cooked with acidic ingredients such as citrus, tomatoes, or vinegar. A few drops of lemon juice will usually suffice. Alternatively the pods can be sliced thinly and cooked for a long time, so that the mucilage dissolves, as in gumbo. The cooked leaves can also be used as a powerful soup thickener. The immature pods may also be pickled.
In Syria, Tunisia, Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey, and Yemen, and other parts of the eastern Mediterranean, including Cyprus and Israel, okra is widely used in a thick stew made with vegetables and meat. It is one of the most popular vegetables among West Asians, North Indians and Pakistanis alike. In most of West Asia, okra is known as bamia or bamya. West Asian cuisine usually uses young okra pods and they are usually cooked whole. In India, the harvesting is done at a later stage, when the pods and seeds are larger.
It is popular in India and Pakistan, where chopped pieces are stir fried with spices, pickled, salted or added to gravy-based preparations like Bhindi Ghosht or sambar. In western parts of India (Gujarat, Maharashtra), okra is often stir-fried with some sugar. Okra is also used in Kadhi. The ladies finger is used to make sambar( kodel ) in Udupi cuisine.
In Singapore, okra is commonly a part of yong tau foo cuisine. As a part of the cuisine, it is stuffed with processed fish paste (Surimi) and boiled with a selection of vegetables and tofu. It is then served in a soup with noodles.
Okra seed pod
In Caribbean islands, okra is eaten as soup, often with fish. In Haiti it is cooked with rice and maize, and also used as a sauce for meat. It became a popular vegetable in Japanese cuisine toward the end of the 20th century, served with soy sauce and katsuobushi, or as tempura.
Okra forms part of several regional “signature” dishes. Frango com quiabo (chicken with okra) is a Brazilian dish that is especially famous in the region of Minas Gerais. Gumbo, a hearty stew whose key ingredient is okra, is found throughout the Gulf Coast of the United States and in the South Carolina Lowcountry. Breaded, deep fried okra is eaten in the southern United States.
Okra is also an ingredient expected in callaloo, a Caribbean dish and the national dish of Trinidad and Tobago. It is also a part of the national dish of Barbados coucou (turned cornmeal).Okra is also eaten in Nigeria, where draw soup is a popular dish, often eaten with garri or cassava. In Vietnam, okra is the important ingredient in the dish canh chua. Okra slices can also be added to ratatouille, combining very well with the other ingredients of this French popular dish.
Okra leaves may be cooked in a similar way to the greens of beets or dandelions. The leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a caffeinate-free substitute for coffee. When importation of coffee was disrupted by the American Civil War in 1861, the Austin State Gazette noted, “An acre of okra will produce seed enough to furnish a plantation of fifty negroes with coffee in every way equal to that imported from Rio.”
Okra oil is a pressed seed oil, extracted from the seeds of the okra. The greenish-yellow edible oil has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid. The oil content of the seed can be quite high at about 40%. Oil yields from okra crops are also high. At 794 kg/ha, the yield was exceeded only by that of sunflower oil in one trial. Common Okra seed is reported to contain only 15% oil 
 Medicinal properties
Unspecified parts of the plant reportedly possess diuretic properties
THUỐC CHỐNG TAI BIẾN
Lady Finger for Diabetes: Okra, Bhindi for Diabetes Mellitus
Okra, Lady Finger or Bhindi, is a plant known worldwide for its many health benefits. It has a long history and the ancient Egyptians, used it to cure certain illnesses. Botanically, this perennial flowering plant belongs to the mallow family and named scientifically as Abelmoschus esculentus. With white or yellow flowers and the fruit is shaped like a pod which contains many seeds. The part of this plant which is used for food is the pod.
Low in calories and high in nutrients Okra are often called lady fingers or Bhindi and are a healthful addition to any diet. Okra is a nutritionally dense versatile food that can be cooked in a variety of ways. Appearing in an array of different types of cuisine recipes can be found to suit most tastes. The health benefits of okra are simply too plentiful to avoid. You can surely find a dish made of okra which every member of your family will like. If you are lucky enough to live in a region where you can easily grow okra, it can make an excellent addition to your family’s garden. You will always have plenty on hand.
Okra is rich in vitamins A and C and in Iron and Calcium. It contains Starch, Ash, Fat, Thiamine and Riboflavin. It also contains Folate, Magnesium and Potassium. Lady Finger is a very useful versatile vegetable and inexpensive medicine, as it is available practically round the year. It is use to boost sexual vigour and reduce excess menstrual blood.
One cup of Okra contains 3.2 grams of fiber, which makes it very beneficial for people who have high sugar levels in serum, because this fiber decreases the rate of sugar absorption in the intestines. Okra also suitable for people who wish to lower their cholesterol levels because Okra mucilage binds cholesterol and bile acid which carries the toxins to the liver.
Okra has a laxative effect thanks to its smooth texture, which, unlike wheat bran, does not irritate the walls of the intestines. It bulks the stool preventing constipation and problems related to constipation.
Fiber found in okra is an important food for the good bacteria that live in the intestines and contribute to normal functioning of gastrointestinal system, which is why okra is recommended for people who suffer from bacterial disbalance in the intestines, for example after taking antibiotics. Okra facilitates the propagation of good bacteria referred to as probiotics. These are similar to the ones proliferate by the yoghurt in the small intestine and helps biosynthesis of Vitamin B complex.
Okra can reduce inflammation, joint pain, sore throat, pneumonia, irritable bowel syndrome and ulcers. Okra is good for summer heat treatment and atherosclerosis. Eating okra helps to support the structure of capillaries. There has been some evidence that okra can prevent the expansion of some types of cancer, especially colorectal cancer.
People who feel exhausted, weak or depressed can benefit from this plant, which is also recommended for Asthma patients. Protein and oil contained in the seeds of okra serves as the source of first-rate vegetable protein. It is enriched with amino acids on the likes of tryptophan, cystine and other sulfur amino acids. Okra improves the structure and condition of blood vessels and it is believed to be able to prevent cataracts.
The skin can benefit from okra as well, because it contains important vitamins A and C and it is perfect for treatment and prevention of acne. Okra is an ideal vegetable for weight loss and is storehouse of health benefits provided it is cooked over low flame to retain its properties. This also to ensure that the invaluable mucilage contained in it is not lost to high heat. To retain most of okra’s nutrients and self-digesting enzymes, it should be cooked as little as possible. Some eat it raw.
One of the more unique okra health benefits is that it can add bounce and volume to your hair. All you need to do is boil okra that has been sliced horizontally until the contents become slimy. Let it cool and then add a couple of drops of lemon to it. Wash your hair like you normally would, and then use this mixture as a last rinse. Cover all of your hair and then rinse it off with water. You hair should have more volume and have a little more bounce to it.
Lady Finger for Diabetes: Okra, Bhindi for Diabetes Mellitus
Diabetes mellitus is a disease characterized by excessive flow of urine containing sugar and increase of sugar level in blood. This disease develops gradually and the patient usually does not know for a long time that he is suffering from it.
It is more common in men than women. Fat persons usually suffer from diabetes mellitus. In the past, mostly people between 40-50 years of age or after it were liable to get diabetes but now even small children become diabetic. Hereditary factors are also responsible for this disease. There is no cure for diabetes, it can only be controlled. So use the following method to control your diabetes:
Wash and slit a lady finger from bottom towards the stalk. Do not make into two pieces; let it be joined at the top. Put the silted lady finger in a glass of water in the evening. In the morning mash the lady finger in the water by your hand, strain and drink the water first thing in the morning. No other food or drink for next 30 minutes. To be repeated daily for keeping your diabetes under control.
Bhindi – Vendaikkai – Lady’s Finger – Okra
(You can call it by any name)
A guy, suffering from constipation for the past 20 years and recently from acid reflux didn’t realize that the treatment could be as simple as eating Bhindi!
Some 2 months ago, he started eating 6 pieces of Bhindi and since then, has not taken any other medication. Now, his blood sugar has dropped from 135 to 98 and his cholesterol and acid reflux are also under control.
From the research of Ms. Sylvia Zook, Phd (Nutrition), University of Illinois. “Bhindi” is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and peptins.
Soluble fiber helps to lower serum cholesterol, reducing the risk of Heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colorectal cancer.
Nearly 10% of the recommended levels of vitamin B6 and folic acid is also present in a half cup of cooked Bhindi. Bhindi is a rich source of many nutrients, including fiber, vitamin B6 and folic acid.
1. The superior fiber found in Ladies Finger (Bhindi) helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract.
2. Ladies Finger (Bhindi’s) mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. But it doesn’t stop there.
3. Many alternative health practitioners believe all disease begins in the colon. The Okra fiber, absorbing water and ensuring bulk in stools, helps prevent constipation. Fiber in general is helpful for this but Ladies Finger (Bhindi) is one of the best, along with ground flax seed and psyllium. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, Ladies Finger (Bhindi’s) mucilage soothes, and Ladies Finger (Bhindi) facilitates elimination more comfortably by its slippery characteristic many people abhor.
In other words, this incredibly valuable vegetable not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems, if not evacuated, but also assures their easy passage from the body. The veggie is completely non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economically within reach of most.
4. Further contributing to the health of the intestinal tract, Ladies Finger (Bhindi) fiber (as well as flax and psyllium) has no equal among fibers for feeding the good bacteria (probiotics).
5. To retain most of Ladies Finger (Bhindi’s) nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw.
|For 1/2 cup sliced, cooked okra||For 1 cup raw okra|
|Calories – 25
Dietary Fiber – 2 grams
Protein – 1.52 grams
Carbohydrates – 5.76 grams
Vitamin A – 460 IU
Vitamin C – 13.04 mg
Folic acid – 36.5 micrograms
Calcium – 50.4 mg
Iron – 0.4 mg
Potassium – 256.6 mg
Magnesium – 46 mg
|Calories – 33
Fiber – 3.2g
Protein – 2.0g
Carbohydrate – 7.6g
Vitamin A – 660 IU
Vitamin C – 21mg
Folate – 87.8mcg
Magnesium – 57mg
Total Fat – 0.1g
Khổ Qua – Bitter Melon for Diabetes, increase Insulin
Bitter Melon, also known as Karela in India, Bitter Gourd is an herb that helps regulate blood sugar levels and keeps body functions operating normally. Karela comes from the family of Cucurbitaceae and its botanical name is Momordica Charantia.
Karela contains Gurmarin, a polypeptide considered to be similar to bovine insulin, which has been shown in experimental studies to achieve a positive sugar regulating effect by suppressing the neural response to sweet taste stimuli. Bitter melon is one of the best vegetable-fruit that helps improve diabetic and toxemia conditions. Some have also believed that Karela, Bitter Melon not only aids and provides comfort or reduces the symptoms, it supposedly cures the sickness altogether.
Karela is a bitter melon and is very rich in iron (Fe) content and has two times the beta carotene of broccoli, two times the calcium (Ca) of spinach, two times the potassium (K) of bananas and possesses vitamins C (ascorbic acid) and B1 (thyamine) to 3, phosphorus (P) and outstanding dietary fiber. At least thirty two energetic constituents have been recognized in bitter melon so far, jointly with beta-sitosterol-d-glucoside, citrulline, GABA, lutein, lycopene and zeaxanthin. Karela contains insulin and is very good for the liver. Karela is known for its anti tumor properties and it also inhibits various infections. It is jam packed with various beneficial active constituents.
As the name implies, this vegetable is a melon that is bitter. The bitter melon is considered to be tonic, stomachic, laxative, stimulant, emetic, alternative and antibilous and it is these properties that make it so good in treating diabetes. This fruit is very efficient in treating rheumatism, gout and various lives and spleen diseases and conditions. It is also very beneficial in purifying the blood and dissipating melancholia.
Karela is also unbelievably beneficial in cooling the body and suppressing skin related troubles as well as healing the wounds much faster. It normalizes the digestive tract and improves the peristaltic motions in the human body. It is efficient in regulating the urinary tract and regulating carbohydrate metabolism.
There are so many different health benefits of bitter melon. First of all, it is very good for the treatment of diabetes and is very efficient in decreases the sugar levels in urine and blood. Karela is also very helpful in regulating the effect of sugar on the human body by suppression of the neural response to the stimulation of the sweet taste.
It also has very potent lipogenic and antilipolytic properties and it is very efficient in purifying the blood. Bitter melon is excellent for the treatment of worm infestations and it stimulates the liver and the pancreas very efficiently. It is beneficial for the digestive tract and its purgative, emetic and anthelmetic properties come in very handy in treating jaundice and piles. It is also known for maintaining a healthy endocrine structure of the body. It should be taken two times a day, after meals.
Karela deals with diabetes mellitus, piles, leprosy, various respiratory disorders, cholera, different types of infections, impure blood, numerous skin diseases and alcoholism. It also has very powerful purgative and anthelmetic properties.
Advantages of taking Karela, Bitter Melon or Bitter Gourd
Widely used today for diabetic treatment, it supposedly has an insulin action that acts similar to when glucose metabolizes in our body. It stimulates our pancreas and bile to absorb and secrete juices properly, so that a diabetic’s body can properly benefit from the nutrients the person needs. It helps in the digestion of carbohydrate, which is retained in the body as sugar. Karela is supposedly good in lowering the body’s blood sugar level. Aside from that, Karela presents many health benefits:
- It is first and foremost a very good appetizer. Karela Juice is extremely supportive in metabolism of carbohydrate, this vegetable is also helpful in strengthening the immune system as it contains high mineral and vitamin content.
- It acts as a blood cleanser or filter, which helps eradicate infection and toxins we get from various microorganisms. Regular consumption of bitter gourd evades blood impurity and cools the body. It also helps in maintaining good and flawless skin.
- It helps relieve constipation, very useful in constipated stools and disease like hemorrhoids, fissures and fistulas.
- Help in destroying worms present in our gastro intestinal tract therefore works as deworming agent.
- It is known to help in some types of skin diseases; from the common ones like acne or black heads, to the rare ones like psoriasis.
- It contains anti-bacterial elements that effectively help in healing wounds.
- It relieves chronic cough because Karela also acts as an expectorant which aids in clearing the lungs. Patients with asthma are said to find relief in drinking teas made from Karela leaves.
- For the female population, it supposedly provides comfort during menstrual disorders.
- Pyorrhea is bleeding from the gums. Including bitter melon in the daily diet or having some of its juice every morning on an empty stomach helps to reduce this problem.
Eating Karela, Bitter Melon or Bitter Gourd for Diabetes Mellitus
For best results the diabetic patient should include Karela, Bitter Melon in his diet on a regular basis. The juice of bitter melon should be taken as the first thing in the morning on an empty stomach. You can even use it in powdered form either by adding it to the food you eat or simply by taking it with water. Apart from this decoction can also be prepared by boiling chopped bitter guard in water is equally effective.
Karela, Bitter Melon also acts as a natural blood purifier, improves stamina and boosts energy – the prerequisite for the diabetic patients. Karela, Bitter Melon is also known to raise the number of beta cells in the pancreas and thereby improve the body’s capability to produce insulin. Due to its cooling properties it is also helpful in skin related problems and also heals the wound quickly.