We Reveal Nature…

Fruits & Vegetables

Wet Dates

Dates are a great natural treatment for physical weaknesses, anemia, constipation, neurosis, night blindness, protection against stomach ulcers, liver complaints, jaundice and body dryness. they also contribute to the healthier formation of bones and teeth.

Oranges

Oranges are primarily eaten fresh or prepared as frozen juice concentrate. The byproducts of juice making (the pulp, rind and seed) are utilized for cattle feed and molasses (for alcohol or feed) as well as flavorings, perfumes, pharmaceuticals and soap. The extracts of rinds and seeds include pectin and oil. When fermented, orange juices produce vinegar and liqueurs. Oranges are permitted to ripen on trees before harvesting. Most receive treatment with ethylene dye to enhance their orange color, and ship well to markets. Originally, Citrus uses included beautification, embalming, mothballs, aphrodisiacs, protection from poisons and curing fever and colic. Before Europeans viewed oranges as a food, the people used their trees, flowers and fruits as ornaments, seasonings and for aromas.

Navel oranges constitute the most important C. sinensis varieties in the world for fresh fruit production. Their inclusion of a small "secondary" fruit embedded in the apex of the main fruit distinguishes them.

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  Onions

Nutritional Information

1 medium Raw onion contains:

Onions are high in energy and water content. They are low in calories, and have a generous amount of B6, B1, and Folic acid. Onions contain chemicals which help fight the free radicals in our bodies. Free radicals cause disease and destruction to cells which are linked to at least 60 diseases. To make onions milder, soak them in milk or pour boiling water over slices and let stand. Rinse with cold water. When a person eats at least 1/2 a raw onion a day, their good type HDL cholesterol goes up an average of 30%. Onions increase circulation, lower blood pressure, and prevent blood clotting.

Onions are available in yellow, red and white throughout their season, March through August. Fresh onions can be identified by their thin, light-colored skin. Because they have a higher water content, they are typically sweeter and milder than storage onions. This higher water content also makes them more susceptible to bruising.

With its delicate taste, onion is an ideal choice for salads and other fresh and lightly-cooked dishes.

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Garlic

Garlic was worshipped by the ancient Egyptians, chewed by Greek Olympian atheletes and thought to be essential for keeping vampires at bay!

But it is also good for zapping bacteria, keeping your heart healthy and warding off coughs and colds. its also used in the following areas: Antibacterial, antifungal, blood pressure, cholesterol, circulation, impotence, pregnancy, diabetes, as a cardioprotective, anti-oxidant, coughs and colds, stomach conditions, cancer, garlic supplements, garlic and cooking, for pets and other animals, festivals, synergistic effect with other health food supplements.

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Potatoes

The Potato is one of the staple foods of modern Western Civilization. From its roots in the Andes Mountains to its domination of the farms of Idaho, the potato has been both a sustaining force and a culinary delight.

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