- Alcohol poisoning (hangovers)
- General nausea (including pregnancy, motion, etc.)
- Diarrhea; dysentery.
- Runny nose.
- Liver toxicity.
- Oxidation of cells
Amazing Alkalizing food (citric acid) – apricot family, “dried plums”, used for centuries, shiso leaves, sea salt, antimicrobial, fighting infection,
the Far Eastern equivalent to both aspirin and apple; not only is it a potent hangover remedy for mornings after; more than that, an umeboshi a day is regarded as one of the best preventive medicines available.
Almost 200 years ago, the Japanese began experimenting with ways to concentrate the healing powers of umeboshi. Finally, a dark liquid called bainiku ekisu (plum extract) was developed. To make the extract, sour green ume plums are slowly cooked down to obtain their most active ingredients in a highly concentrated form. The resulting dark, sticky, thick liquid is usually mixed with hot water and honey and is drunk as a tonic. Dried plum extract is also formed into pills, called meitan. In both plum extract and meitan, the plums’ citric acid content is concentrated tenfold, which is equivalent to about twenty-five times the content found in lemon juice.
citric acid content is concentrated tenfold, which is equivalent to about twenty-five times the content found in lemon juice.
Many natural healers around the world feel that these concentrated forms of Japanese plums are among the world’s most effective natural medicines. Moreover, they do not have the high salt content of pickled plums.
Like many of Japan’s ancient medicinal foods, the origin of the pickled plum is obscure. One theory traces it to China, where a dried smoked plum, or ubai, was discovered in a tomb built over two thousand years ago. The ubai is one of China’s oldest medicines and is still used for a variety of medical purposes such as counteracting nausea, reducing fevers, and controlling coughs.
Lactic fermentation process –
Overly acid diet causes symptoms – fatigue, digestive imbalances, emotional imbalances, and anxiety.
Shiso also very beneficial
Great with rice dishes – Japanese flag – but also to combat bacterial growth in rice – Bacillus cereus. Onigiri. With green tea. Eating one before breakfast stimulates digestion. Very high in iron (hemoglobin production, stress reduction and immune function), thiamin – for healthy nervous system, metabolism and digestion, and riboflavin (for formation of antibodies, healthy metabolism and cortisol production).
Samurai – used to keep stamina, stave off fatigue. Great after parties or travel to avoid nausea and fatigue.
1. Blondeau J. M., Vaughan D. A review of antimicrobial resistance in Canada. Canadian Journal of Microbiology. 2000;46(10):867–877. doi: 10.1139/w00-076. [PubMed] [Cross Ref]
2. NCCLS. Methods for Dilution Antimicrobial SusceptibilityTests for Bacteria That Grow Aerobically: Approved Standard. 5th. Wayne, Pa, USA: NCCLS; 2000. (NCCLS document M7-A5).
3. Neef C., van Gils S. A., IJzerman W. L. Analogy between temperature-dependent and concentration-dependent bacterial killing. Computers in Biology and Medicine. 2002;32(6):529–549. doi: 10.1016/S0010-4825(02)00035-5. [PubMed] [Cross Ref]
4. Nakamura A. Organic acids, free amino acids and sugars compositions in ume (Prunus mume) extract, and change of their component during preparation process of ume extract. Nippon Eiyo Shokuryo Gakkaishi. 1995;48:232–235.
5. Utsunomiya H., Takekoshi S., Gato N., et al. Fruit-juice concentrate of Asian plum inhibits growth signals of vascular smooth muscle cells induced by angiotensin II. Life Sciences. 2002;72(6):659–667. doi: 10.1016/S0024-3205(02)02300-7. [PubMed] [Cross Ref]
6. Chuda Y., Ono H., Ohnishi-Kameyama M., Matsumoto K., Nagata T., Kikuchi Y. Mumefural, citric acid derivative improving blood fluidity from fruit-juice concentrate of Japanese apricot (Prunus mume Sieb. et Zucc) Journal of Agricultural and Food Chemistry. 1999;47(3):828–831. doi: 10.1021/jf980960t. [PubMed] [Cross Ref]
7. Jong J. T., Moon J.-H., Park K.-H., Shin C. S. Isolation and characterization of a new compound from Prunus mume fruit that inhibits cancer cells. Journal of Agricultural and Food Chemistry. 2006;54(6):2123–2128. doi: 10.1021/jf0523770. [PubMed] [Cross Ref]
8. Fujita K., Hasegawa M., Fujita M., Kobayashi I., Ozasa K., Watanabe Y. Anti-Helicobacter pylori effects of Bainiku-ekisu (Concentrate of Japanese apricot juice) Japanese Journal of Gastroenterology. 2002;99(4):379–385. [PubMed]
9. Nakajima S., Fujita K., Inoue Y., Nishio M., Seto Y. Effect of the folk remedy, Bainiku-ekisu, a concentrate of Prunus mume juice, on Helicobacter pylori infection in humans. Helicobacter. 2006;11(6):589–591. doi: 10.1111/j.1523-5378.2006.00463.x. [PubMed] [Cross Ref]
10. AOAC. Official Methods of Analysis. 14th. Washington, DC, USA: Association of Official Analytical Chemists; 1984.
11. Miller G. L. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry. 1959;31(3):426–428. doi: 10.1021/ac60147a030. [Cross Ref]
12. Julkunen-Tiitto R. Phenolic constituents in the leaves of Northern willows: methods for the analysis of certain phenolics. Journal of Agricultural and Food Chemistry. 1985;33(2):213–217. doi: 10.1021/jf00062a013. [Cross Ref]
13. Zhishen J., Mengcheng T., Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. 1999;64(4):555–559. doi: 10.1016/S0308-8146(98)00102-2. [Cross Ref]
14. Espín J. C., Soler-Rivas C., Wichers H. J. Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. Journal of Agricultural and Food Chemistry. 2000;48(3):648–656. doi: 10.1021/jf9908188. [PubMed] [Cross Ref]
15. Scalzo J., Politi A., Pellegrini N., Mezzetti B., Battino M. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition. 2005;21(2):207–213. doi: 10.1016/j.nut.2004.03.025. [PubMed] [Cross Ref]
16. Chen S.-L., Yang D.-J., Chen H.-Y., Liu S.-C. Effect of hot acidic fructose solution on caramelisation intermediates including colour, hydroxymethylfurfural and antioxidative activity changes. Food Chemistry. 2009;114(2):582–588. doi: 10.1016/j.foodchem.2008.09.089. [Cross Ref]
17. Chen M.-L., Yang D.-J., Liu S.-C. Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels. International Journal of Food Science and Technology. 2011;46(6):1179–1185. doi: 10.1111/j.1365-2621.2011.02605.x. [Cross Ref]
18. Liu S.-C., Tsai C.-W. Effects of heating time on the antioxidative capacities of citrus fruit (Citrus sinensis (L.) Osbeck) by-products. Food Science and Technology Research. 2012;18(4):505–513. doi: 10.3136/fstr.18.505. [Cross Ref]
19. Que F., Mao L., Fang X., Wu T. Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International Journal of Food Science and Technology. 2008;43(7):1195–1201. doi: 10.1111/j.1365-2621.2007.01590.x. [Cross Ref]
20. Xu G., Ye X., Chen J., Liu D. Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. Journal of Agricultural and Food Chemistry. 2007;55(2):330–335. doi: 10.1021/jf062517l. [PubMed] [Cross Ref]
21. Jeong S. M., Kim S. Y., Kim D. R., et al. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. Journal of Agricultural and Food Chemistry. 2004;52(11):3389–3393. doi: 10.1021/jf049899k. [PubMed] [Cross Ref]
22. Chen M.-L., Chen H.-Y., Liu S.-C. Effects of temperature and sugar concentration on the colour development, 5-hydroxymethoxylfurfural production, and antioxidative activity development in the caramelisation of acidic glucose solution. International Journal of Food Engineering. 2012;8(2, article 15) doi: 10.1515/1556-3758.2565. [Cross Ref]
23. Liu S. C., Yang D. J., Jin S. Y., Hsu C. H., Chen S. L. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems. Food Chemistry. 2008;108(2):533–541. doi: 10.1016/j.foodchem.2007.11.006. [PubMed] [Cross Ref]
24. Schoenknecht F. D., Sabath L. D., Thornsberry C. Susceptibility tests: special tests. In: Lennette E., editor. Manual of Clinical Microbiology. 4th. Washington, DC, USA: The American Society for Microbiology; 1985. p. p. 1000.
25. Hoellman D. B., Visalli M. A., Jacobs M. R., Appelbaum P. C. Activities and time-kill studies of selected penicillins, β-lactamase inhibitor combinations, and glycopeptides against Enterococcus faecalis. Antimicrobial Agents and Chemotherapy. 1998;42(4):857–861. [PMC free article] [PubMed]
26. Kilani-Jaziri S., Bhouri W., Skandrani I., Limem I., Chekir-Ghedira L., Ghedira K. Phytochemical, antimicrobial, antioxidant and antigenotoxic potentials of Cyperus rotundus extracts. South African Journal of Botany. 2011;77(3):767–776. doi: 10.1016/j.sajb.2011.03.015. [Cross Ref]
27. Chiang L. C., Chiang W., Liu M. C., Lin C. C. In vitro antiviral activities of Caesalpinia pulcherrima and its related flavonoids. Journal of Antimicrobial Chemotherapy. 2003;52(2):194–198. doi: 10.1093/jac/dkg291. [PubMed] [Cross Ref]
28. Vaquero M. J. R., Alberto M. R., de Nadra M. C. M. Antibacterial effect of phenolic compounds from different wines. Food Control. 2007;18(2):93–101. doi: 10.1016/j.foodcont.2005.08.010. [Cross Ref]
29. Sakanaka S., Juneja L. R., Taniguchi M. Antimicrobial effects of green tea polyphenols on thermophilic spore-forming bacteria. Journal of Bioscience and Bioengineering. 2000;90(1):81–85. doi: 10.1016/S1389-1723(00)80038-9. [PubMed] [Cross Ref]
30. Kilani S., Ammar R. B., Bouhlel I., et al. Investigation of extracts from (Tunisian) Cyperus rotundus as antimutagens and radical scavengers. Environmental Toxicology and Pharmacology. 2005;20(3):478–484. doi: 10.1016/j.etap.2005.05.012. [PubMed] [Cross Ref]