The All Important Vegetable
We all make sure we include generous amounts of vegetables in our daily diet. The reasoning behind it is because we know vegetables are good for our health. Most of the time, however, we fail to recognise what good the vegetable really does, and how it is useful. Knowing about the exact nature, properties and uses of vegetables and spices will help us use them more judiciously.
The eggplant enjoys a noteworthy position among others, especially towards the East. It is highly nutritious, unctuous and a tonic.
There are many varieties of eggplant available, each having their own distict use. The unripe eggplant is used for cooking. It is pungent, hot, light and produces fire in the body. It is an appetizer. It is slightly salty in taste. It subsides the air and water elements in the body, and also fever.
Two or three small eggplants taken early in the morning on an empty stomach help subside enlargement of the spleen. Poultices made with boiled eggplant can be applied on abscess with good effect. The eggplant increases red blood corpucles and haemoglobin. This is a vegetable that is also useful for anemic patients.
Green peppers are found in many varieties. Some are hot, some midling, and some extremely hot. Green peppers contain useful material for the body. Their moderate use in the diet is welcome.
It increases appetite, promotes secretion of the gastric fire, improves taste of the mouth and increases the peristaltic movement of intestines in digestion. Its excessive use results in hyperacidity, biliousness, swelling of the gastric and intestines, naturally giving rise to gastritis and colitis.
One of the important diseases in which it is said to be contraindicated is piles as it will increase bleeding.
Use vegetables with full knowledge of their qualities and make your life simplified and healthy.
