Tuwing humaharap ako sa salamin ay napapansin ko na araw-araw yata akong tumatanda (natural!). May mga maliliit at cute na cute na wrinkles na ako na kung pagmamasdan ng malapitan ay halatang hindi lang ito work ng isang prosthetic artist kundi talagang work of nature. Natural process. Dala ito ng gabi gabing pagpupuyat (sa ayaw ko at sa hindi), ten years of being overweight, sandamukal na problemang nagdaan at twenty six years na pagiging exposed sa elements sa mundong ibabaw. Ngayon, ang tanong ko: Paano kaya marereverse ang aging or kahit na ma slow down lang?
Nag-aalala kasi ako na baka pagdating ko ng edad trenta y cinco eh kamukha ko na si Gollum. Hindi maaari!
Kaya heto at ginagawa ang lahat para mag ehersisyo at nagsasaliksik din ako ng mga sources ng anti-oxidants bukod sa Vitamin E capsules na karaniwang mabibili sa inyong paboritong botika.
Malunggay! My gulay! Ito daw ay isang 'miracle vegetable' sabi ng isang henyo at marami pang iskolar at doktor kwak kwak ang nagpapahayag ng mga mabubuting dulot ng pagkain ng malunggay. Sayang at nakabalik na si Joseph sana eh nakapagpadala ng tatlong bayong na malunggay dito. Wala kasi ditong gulay na yan. Ang ginugulay lang dito sa Tangguh ay sitaw (kibal na kasi malaki), spinach, carrot-repolyo (pakain sa rabbit shet) at dahon ng papaya! Lintik na gulay yan, dito lang ako nakakita ng mga taong kumakain ng dahon ng papaya. Pag didighay nga sila matapos kumain ay may lumalabas na bula sa bibig nila. Out of topic... anyway... Narito ang ilang copy-paste na something-something about MALUNGGAY.
Malunggay, known scientifically as Moringa oleifera Lamk, is one of the world's most useful plants. It is used as food, effective flocculant or water treatment, antibiotic, source of oil, and coagulant for turbid waters.
It is also called mother's best friend, and miracle vegetable by many who know malunggay's beneficial uses. It is cultivated in all countries of the tropics. It is easy to plant and is available year-round.
Malunggay's image was even used as the official logo of the Food and Nutrition Research Institute, an agency of the Department of Science and Technology.
One hundred grams or 1 cup of cooked malunggay leaves contain 3.1 g. protein, 0.6 g. fiber, 96 mg calcium, 29 mg phosphorus, 1.7 mg iron, 2,820 mg ß-carotene, 0.07 mg thiamin, 0.14 mg riboflavin, 1.1 mg niacin, and 53 mg ascorbic acid or vitamin C. The antioxidant activity of malunggay is about 71%, with µ-tocopherol (vitamin E) equivalent of 45.
Malunggay leaves are an excellent source of vitamin A and B, and minerals such as calcium and iron. It is even an excellent source of protein, being higher than the amino acid pattern of Food and Agriculture Organization-reference protein, yet contains very low fat and carbohydrates. The leaves are incomparable as a source of the sulfur-containing amino acids methionine and cystine, often the natural minerals humans lack.
Due to its high vitamins A, C, and E, which are very potent antioxidants, malunggay is a very good quencher of unstable free radicals that can react with and damage molecules that cause aging. Antioxidants reduce the appearance of wrinkles and fine lines. They also prevent the onset of various chronic diseases like arthritis, cancer, and heart and kidney diseases.
Malunggay contains the phytochemical niaziminin, which is found to have molecular components that can prevent the development of cancer cells (Faizi et al., 1992) and correlated with inhibitory ability against superoxide generation. The first naturally-occuring thiocarbamates, novel hypotensive agents niazinin A, niazinin B, niazimicin and niaziminin A and B were isolated from malunggay.
Malunggay is called miracle vegetable because it is not just a food, it is also a medicine. It may therefore be a functional food. Malunggay promotes good eyesight, digestion, facilitates bowel movement, and is a cure for stomach ache.
It is also used to cleanse wounds and ulcers. It helps alleviate scurvy, asthma, earache, and headaches. For its high calcium content, lactating mothers are advised to eat malunggay leaves to produce more milk.
Malunggay is usually cooked with chicken as tinola, or with fish and other vegetables, mongo soup dishes, and blanched as salads.
- As high as 9 m; has a soft, white wood and corky, gummy bark. Root
has the taste of horseradish. Each compound leaf contains 3-9 very thin
leaflets dispersed on a compound (3 times pinnate) stalk. Flowers white
and fragrant, producing long, pendulous, 9-ribbed pods. 3-angled winged
- Introduced from Malaya or some other part of tropical Asia in prehistoric
times. Grown throughout the Philippines in settled areas as a backyard
vegetable and as a border plant. Drought resistant and grows in practically
all kinds of well-drained soils. Conserves water by shedding leaves
during dry season.
- Propagation by seeds and stem cuttings.
Properties Galactagogue, rubefacient,
antiscorbutic, diuretic, stimulant, purgative, antibiotic, antifungal.
Antiinflammatory, antitumor activities on mice studies.
Antioxidant, anti-aging, anti-ulcer.
Purported to be beneficial for decreasing blood pressure, relieving
headaches and migraines, reducing inflammatory and arthritic pains,
anti-ulcer, anti-tumor. Purported
to be beneficial for decreasing blood pressure, relieving headaches
and migraines, reducing inflammatory and arthritic pains.
Distribution Grown throughout the Philippines
as a vegetable or border plant.
Parts utilized Flowers, leaves, young
Constituents Ben oil, 36% - palmitic,
stearic, myristic, oleic, and behenic acids, phytosterin; two alkaloids
the mixture of which has the same action as epinephrine.
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