Many people consider food as fuel – they need it simply to get enough energy to keep them going through the day. But food can also prevent and treat illness, offering an astounding medicine-chest of natural remedies that, unlike conventional pharmaceuticals, come without the risk of overdosing, dependency or side-effects. Fennel for example, can ease abdominal pain and headaches; onions can help arthritis and rheumatism; and carrots can alleviate chronic fatigue. the medicinal value of food Our knowledge of the healing power of food is based upon thousands of years of tradition and empirical observation. Modern scientific research now confirms the curative abilities of foods that have been used therapeutically through the ages. A huge variety of foods are known to contain compounds that have medicinal properties. For example, the potent antibacterial action of allicin, a substance found in garlic, is well documented. So too are the protective and healing properties of antioxidants and essential oils found in fruit, vegetables, herbs and spices. Some pharmacologically-active ingredients are extracted from food and sold in tablet form. Cynarin, for example, is an active ingredient that is extracted from artichoke. An extensive body of research has shown that this substance can play an important role in treating liver disease and help damaged liver tissue to regenerate. The great advantage of using food as medicine is that food is readily available to all of us and can be self-administered with relative safety. Food cures work in a purely holistic way by enhancing the body’s natural functions and encouraging it to heal itself.
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