Asparagus Racemosus is used in medicines to treat upset stomach

By: Taylor

There are two types of asparagus. Asparagus Racemosus is used in medicines and Asparagus Officinatis is the type commonly eaten as a vegetable.

Asparagus Racemosus is used in medicines to treat upset stomach (dyspepsia), constipation, stomach spasms, stomach ulcers, fluid retention, pain, anxiety, cancer, diarrhea, bronchitis, tuberculosis, dementia and diabetes. asparagus racemosus is also useful in treating premenstrual syndrome, assists in starting the production of breast milk in women, used to control uterine bleeding and eases the withdrawal from alcohol.

Asparagus Officinatis is a spring vegetable which is a flowering perennial. The plant is native to most of Europe and western Asia and is widely used and cultivated as a vegetable crop. The Asparagus Officinatis plant grows to 100-150 centimeters in height with stout stems and bell shaped flowers which are greenish-white to yellowish in color. The fruit of the asparagus is a small red berry 6-10mm in diameter and is poisonous to humans.

Asparagus in both forms is highly beneficial to the health and well-being, and is highly recommended in the diet as a super food.

History of Asparagus Officinatis

Asparagus has been revered by ancient Greek and Romans as a prized delicacy. One of the oldest recorded vegetables. Asparagus is pictured on an Egyptian frieze which dates back to 3000B.C, the Greeks and Romans at it fresh when it was in seasons and dried the vegetable for use in winter. Romans were known to freeze the asparagus high in the Alps for the Feat of Epicurus. Roman Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable and is credited for coining the phrase “faster than cooking asparagus” the Roman version of ASAP. Asparagus is an ingredient in a recipe in the oldest surviving cookbook, Apicius’ third century AD “De re Coguinaria”.

In ancient Greece, physician Galen mentioned asparagus as a beneficial herb in the second century AD, however after the Roman empire ended, little is mentioned of asparagus until al-Nafzawi’s book “the Perfumed Garden of Sensual Delight” was written in the 12th century, where asparagus is mentioned as an aphrodisiac as well as useful for counteracting fatigue.

History shows that in 1469, French monasteries were cultivating asparagus and the vegetable was introduced to England in 1538 and to Germany in 1542. Asparagus come to the United States by immigrants in the mid 1850’s.

Culinary Uses of Asparagus Officinatis

Asparagus can be prepared and served in a number of ways, typically as a part of an appetizer or a vegetable side dish. In Asian cooking, the asparagus is often stir fried with chicken, shrimp or beef. Grilling asparagus over hardwood or charcoal is also growing in popularity. Asparagus adds an interesting flavor to some stews and soups and in recent years it has regained an old popularity when eaten raw as a part of a salad.

Asparagus can also be pickled and stored for several years. Some brands who sell pickled asparagus use the term “marinated” instead of pickled. Asparagus can be purchased fresh, organic fresh, frozen or canned – however to get the most nutritional value, fresh and organic fresh are the best methods, eaten in its raw form or when steamed is also going to offer you the most nutritional value as well.

Health Benefits of Asparagus

Asparagus is a low calorie food. In fact you burn more calories digesting asparagus than is in the vegetable. It is considered a ‘negative calorie’ food. Offering you the ability to ‘feel full” while dieting.
Asparagus contain dietary fiber which helps promote healthy digestion, relieves constipation, decreases bad cholesterol levels by binding the LDL cholesterol to the interestines and regulates blood sugar levels as well. Studies show a high fiber diet will reduce the risks of colon cancer by preventing toxin compounds in the food from being absorbed.
Asparagus shoots have been used in traditional medicine for centuries for conditions such as droopsy and irritable bowel syndrome.
Fresh asparagus contain a good source of antioxidants such as crypto-xanthins, carotenes, zea-zanthin and lutein. These flavonoid compounds are helpful in removing harmful oxidant free radicals from the body and protect the body from cancers, viral infections and neuro-degenerative diseases like Alzheimer’s Disease.
Asparagus is rich in folates – Vitamin B9 – Folic Acid – which is one of the important co-factors for DNA synthesis inside the cell. Studies also show that adequate consumption of folates during pre-pregnancy and during early pregnancy helps prevent neural tube defects in newborns.
Asparagus is rich in B-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid which are essential for optimum cellular enzymatic and metabolic functions.
Asparagus contains good amounts of Vitamins C, A and E. These vitamins help the body to develop resistance against infections and inflammatory free radicals.
Vitamin K is found in abundance in asparagus. Vitamin K is essential to bone health and limit neurological damage in the brain and has become an essential treatment for Alzheimer’s Disease.
Asparagus has a high mineral content, especially iron and copper as well as small amounts of other essential minerals and electrolytes such as phosphorus, manganese, potassium and calcium. Iron is required for cellular respiration and the formation of red blood cells. Copper is required for the production of red blood cells. Potassium helps control heart rate and blood pressure by counteracting the effects of sodium. Manganese is a co-factor for the antioxidant enzyme ‘superoxide dismutase’.
Asparagus has antibacterial qualities, reduce inflammation of the urinary tract and help boost the immune system.
Asparagus is used for preventing stones in the kidney and bladder and anemia due to folic acid deficiency.
Apply ground fresh asparagus directly to the skin for cleaning the face, drying sores, and treating acne.

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