APPLE (SEB)
Apple strengthens the body, after dispelling and removing various disorders thereof. It is rich in phosphorus and iron, hence it provides nutrition to brain—an excellent brain tonic. Taken in any form, say raw, ripe, jam, pickles, sauce, dessert, juice or as cooked vegetable or as a fruit salad, its efficacy and nutritive value remains unchanged, it also sharpens memory, restores partially or wholly lost memory. It is an asset to obese and sedentary persons, because it energises such persons, induces and motivates their movements.
An old adage eulogises the curative qualities of apple by maintaining. ‘An Apple a day keeps the doctor away’ It is considered to be akin to Nectar, and its multifarious uses establish its supremacy over other fruits. It is available in over 1000 varieties, all over the world. Apple is used in cooking, dessert and cider varieties. It is tangy, crispy, aromatic, smooth and round shaped, available in pink, red, yellow and yellowish green colours. Some have high sugar content, while others are acidic or low in tannic (acid).
Apples have enough of vitamins ‘A’ and ‘C, excellent source of cellulose and carbohydrates. Some varieties of apples are used for processing brandy, cider and wine. One can utilise apples in many ways like jellies, puddings, cakes, apple butter, tarts, marmalades, pees etc., in addition to the uses already given above. Apple, being a costlier fruit, is considered for the use of privileged and sick only.
But, during peak season, apples can be eaten by the less privileged and poor also. All said and done, apple is still taken to be a fruit for the elite and well-to-do rich only. Perhaps, keeping in view its high price, carrot was said to be excellent substitute for the apple and that is the reason why carrot was called ‘A poorman’s apple.’
Use of apple juice is capable of removing high fever, low vitality, general weakness, anaemia (especially due to iron deficiency), arthritis, pimples and blemishes, impure blood. When a patient is in collapse stage, give apple juice with glucose to restore lost energy of the patient (not meant for diabetics but, juice alone extracted from a less sweet variety, can be given). Golden apple, from Himachal Pradesh, is an excellent fruit diet for diabetics, as it has less of fructose but lot of vitamin ‘C and Iron.
After the child is six month’s old, give him 5 ml of apple juice (Ambari Apple variety from kashmir valley). 2-3 times a day; but avoid giving him juice of golden apple as its juice may irritate throat membranes. To the bed-ridden patients, old and weak persons, pregnant ladies, young children in the growing stage, young girls at puberty and also during menstrual and inter-menstrual periods and infants, apple juice will prove very useful, preventive and curative. It is suggested that, except where specifically mentioned or if demanded by urgency, apple juice should be taken in pure, undiluted and fresh form only.
Chronic Headache: For a fortnight, eat an apple in the morning on empty stomach or else use a glassful of its juice which should not be blended with any other juice.
Thirst: Those persons whose mouth remains dry and also remains thirsty, should take 5-10 ml of apple juice mixed with 25-30 ml water (3-4 times a day) and continue it for some days to derive maximum mileage.
Weak Heart: Jam or juice of apples restores normal functioning of heart, is a cardiac tonic and also useful when there is depression, sinking sensation of heart and general weakness.
GUAVA (AMROOD, PSIDIUM GUAYAVA)
Guava is well known and commonly used fruit. It is available in summer and winter. The one available in winter is very sweet, pulp enriched. Its best quality is found in and around Allahabad (in U.P) which is known as ‘Allahabad Amrood’ which is almost seedless, tasty and delicious. It is an excellent cleanser of body (particularly rids intestines of wonns), removes constipation, regulates movement of bowels. It is carminative, digestive, an aphordiasic of high value. It provides strength and vigour to the heart, improves circulation of blood and being antiseptic, it helps the wounds to dry and heal.
Chemical Properties: A guava weighing 100 gms contains Protein 1.5%, Fat 0.2%, Carbohydrates 14.5% Minerals 0.8%, Iron (Per gm)— 1.0 mg, Calcium 1.01%, Phosphorus 0.44%, Vitamin ‘B’ 0.2 %, Vitamin’C 2.99 mg. Besides these it has 201.0 I.U. of Vitamin ‘A’, alkaline and watery contents. 70-80 calories are provided by a medium-sized guava.
Its pulp is very soft but its seeds, in certain varieties, are quite hard to eat even. Hence it is used as whole (in raw form) as it is not easy to extract its juice. It is used in purely ripe form, or eaten after being shred (after removing hard seeds), in fruit chat, in dessert, and, for certain ailments, its unripe form is used. Being a fruit with plenty of pulp, it is eaten with pleasure by the old and the young.
It is a store-house of iron. If should never be eaten after being sliced into pieces, or uneaten portion should not be used when it is allowed to remain exposed, as it decays and decomposes easily and its rotten smell spreads to other fruits kept in its vicinity. Guavas are absorbed and digested by the body quickly. There is a general principle viz, a fruit which deforms, decays or decomposes quickly, will be digested with the same rapidity, as is the case with banana also. Since its juice is not used for medicinal uses, we will not dwell upon, its use in many diseases, in much detail.
Arthritis: Stiffness of joints can be removed if juice of soft (red) leaves is taken for a few days. Moreover, if paste of guava leaves is applied on affected parts, in addition to oral intake, the malady can be controlled even quickly.
Wounds: Apply extract (juice) or paste of guava-leaves over the wounds to have the wounds cured.
Urinary disorders: Complaints, pertaining to flow of urine, can be removed if 50 gm grapes and 10 gm leaves of guava are boiled and reduced to concentration of decoction. It taken before sleeping at night, and early in the morning, will remove various urinary problems.
Toothache: Swelling of gums and pain in teeth can be controlled if fresh leaves of guava are chewed or gargling with water obtained from boiling guava leaves. Those who are prone to toothache should always make sure that seeds are removed before being eaten.
Loose-Motions: Boil guava leaves and take the liquid after an interval of 6-8 hours. Take ripe guava after luncheon.
Constipation: Take whole guava (ripe) in the morning or after lunch (100-150 gms) to get rid of habitual constipation.
Cough, Sore Throat and Tonsillitis: Gargle, with water of fresh guava leaves 2-3 times a day or else add some honey to ripe guava leaves (2-3 times a day) or else add some honey to ripe guava, adding some salt to it. Some say that half-ripe or unripe guava backed on show fire, and eaten, after taking off the heat, will cure cough, sore throat and inflammed tonsils.
Being rich in nutritive value like carrot, Guava is also called ‘A Poorman’s Apple’ Never take guava on empty stomach, as it may create gas and phlegm.