Coriander/Cilantro Used in Health

Coriander or cilantro is a very useful herb and has many health benefits.
The most respected book of traditions state that the Prophet Muhammad (s.a.w.s) said, “ Make yours the seed of coriander, for it is a cure of all diseases except swelling [cancer], and that is a fatal disease.” It is also reported ALLAH informed the Prophet, “ She has been given everything.” And then ALLAH revealed that “she” is coriander. Coriander alleviates flatulence and resolves fevers. It is effective in the treatment of leukoderma, and it opens the subtlest networks of the veins. Excess moisture in the body is dried up by the coriander, and it increases milk flow, urine, and menses. It is particularly useful when a person has cold. The oil of coriander is a treatment for baldness and scalp problems, and prevents grey hair. The smoke of the burning seeds is an insect repellent.

 

Health Benefits
Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an “anti-diabetic” plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, coriander has recently been studied for its cholesterol-lowering effects.

Control of Blood Sugar, Cholesterol and Free Radical Production

Recent research studies (though still on animals) have confirmed all three of these healing effects. When coriander was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their blood sugar. When given to rats, coriander reduced the amount of damaged fats (lipid peroxides) in their cell membranes. And when given to rats fed a high-fat, high-cholesterol diet, coriander lowered levels of total and LDL (the “bad” cholesterol), while actually increasing levels of HDL (the “good” cholesterol). Research also suggests that the volatile oils found in the leaves of the coriander plant, commonly known as cilantro, may have antimicrobial properties.

A Phytonutrient-Dense Herb

Many of the above healing properties of coriander can be attributed to its exceptional phytonutrient content. Coriander’s volatile oil is rich in beneficial phytonutrients, including carvone, geraniol, limonene, borneol, camphor, elemol, and linalool. Coriander’s flavonoids include quercitin, kaempferol, rhamnetin, and epigenin. Plus, coridander contains active phenolic acid compounds, including caffeic and chlorogenic acid.

(Coriandrum sativum) An exceptionally effective oil for aiding the endocrine system as well as soothing and calming the digestive system. Massage with Coriander to aid circulation and overcome stiffness.

Spice Up Your Life and Subdue the Salmonella

Coriander (also called cilantro) contains an antibacterial compound that may prove to be a safe, natural means of fighting Salmonella, a frequent and sometimes deadly cause of foodborne illness, suggests a study published in the June 2004 issue of the Journal of Agriculture and Food Chemistry.

Working together, U.S. and Mexican researchers isolated the compound, dodecenal, which laboratory tests showed is twice as effective as the commonly used antibiotic drug gentamicin at killing Salmonella. Since most natural antibacterial agents found in food have weak activity, study leader Isao Kubo, a chemist at the University of California, Berkeley, noted, “We were surprised that dodecenal was such a potent antibiotic.”

While dodecenal is found in comparable amounts in both the seeds and fresh leaves of coriander, the leaves are usually eaten more frequently since they are one of the main ingredients in salsa, along with tomatoes, onions and green chillies. In addition to dodecenal, eight other antibiotic compounds were isolated from fresh coriander, inspiring the food scientists to suggest that dodecenal might be developed as a tasteless food additive to prevent foodborne illness. While this may prove to be a useful idea, who wants to settle for “tasteless” food protection? Here is one of my favorite cilantro recipies

Green Black Bean & Corn Salsa

10 oz. fresh tomatillos, husked, or 12 oz. canned tomatillos, drained

4 green onions, sliced including green portions

3 garlic cloves, crushed with a garlic press

½ c. canned diced green chilies

1 jalapeno Chile, halved, seeded, and minced

½ c. chopped cilantro

¼ c. cooked black beans or canned black beans, rinsed and drained

¼ c. fresh cooked corn kernels or frozen corn kernels, thawed (get organic non gmo)

 

To make the salsa, chop the tomatillos coarsely. In a blender or food processor, combine the tomatillos, onions, garlic, chilies, and cilantro. Process just until coarsely chopped. Stir in the beans and corn.  Use now, or refrigerate in a tightly covered container for up to 3 days
To your good health!
Andrea Brothers
Secrets of pH Balancing
http://8475167.myforevergreen.org
http://8475167.getinspirin.com
http://8475167.restoration90.com
An all around therapeutic essential oil enthusiast!

“Every human being is the author of his own health or disease.”
~Buddha

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