Common Name: Tawa Tawa
Local Tagalog Name: Gatas-Gatas
Scientific Name: Euphorbia Hirta
We all heard about the amazing wonders of the Tawa tawa plant when the juice is extracted and made into a concoction of health and hemoglobin enhancing drink. It has even been recognized by the Department of Health (DOH) for its effective fighting capabilities to control dengue virus.
What’s good with tawa tawa is that it is all organic which means that it is 100% all-natural. If you ask me how to make this amazing plant that helps increase the hemoglobin count, please read below. Otherwise, you can always buy from the Healing Galing office the Tawa Tawa Tonic or make tea out of the miracle wonder plant made into a drinkable liquid extract with the same amazing healing effects and power to control dengue and prevent it from killing an infected host.
How To Make Tawa Tawa Tonic / Tea
•Take 5 to 6 full whole Tawa Tawa plants
•Cut off the roots
•Wash and clean
•Fill a boiling pot with clean water
•Boil the Tawa Tawa for 1 (one) minute in a slow rolling boil
•Cool
•Let the dengue fever victim drink only the Tawa Tawa water for 24 hours
•Sip 1 to 1.5 glasses of Tawa Tawa water every hour
Don’t be surprised that when you first drink this tonic concoction that it will taste really bitter at first. This only means that you indeed have something wrong and imbalance in your body. In this case, you have hemoglobin deficiency. It will sooner taste nothing like bitter after you get to recover from your illness. On the other hand, if you are having a hard time making children drink the liquid all natural tonic medicine, please feel free to add up a couple of tea spoon full of wild and organic honey. This will help neutralize the taste so kids can easily drink it.
Healing Galing Version of Mixture
As per instruction, take a glass full of “siniksik” tawa tawa plant washed and clean from dust and other impurities and boil it to 4 glasses of the same container of water. Boil until the liquid is reduced to 3 glasses. Please note that you have to drink this one dosage every now and then which means you will have to make another set and follow the same procedure to extract tawa tawa tonic and drink again. Always make sure to drink it while it’s a bit hot and fresh. http://www.products.healinggaling.com/health-wellness/tawa-tawa-tonic/ http://ucanr.edu/datastoreFiles/608-779.pdf

chili http://appealingheart.blogspot.com/2013/07/chili-health-benefits-chili-leaves.html Health Benefits: * An excellent source of vitamin A and C. Just one ounce of chili contains 70mg of vitamin C, more than 100% of the RDA, and about 70% of the RDA for vitamin A. * The capsaicin in chilies may act as an anticoagulant perhaps helping to prevent blood clots that can lead to a heart attack or stroke. Two teaspoon of Jalapeno pepper can rev up the blood-clot-dissolving mechanism. * For those with a cold or allergies, eating chilis can provide temporary relief from nasal and sinus congestion. * Contain bioflavonoids that may help prevent cancer. * A drop or two of hot-pepper extract on cotton applied to a sore tooth is an instant remedy for toothache * Hot peppers are used as folk medicine to ward off senility. * Has aphrodisiac effect * Helps in digestion by promoting salivary and stomach secretions. * Prevents the growth of helicobacter pylori, the bacteria that causes ulcer. * Chili is made into warm lotion and applied for rheumatic pains. To make the lotion, crush fruit, mix with oil and apply on affected part 3-4 times daily. Avoid using near the eyes. * An excellent medicine for lung; it acts as expectorant and can help prevent and alleviate chronic bronchitis and emphysema. A hot spicy meal three times a week can help keep airways free of congestion.
Chili Leaves Health Benefits: * Leaves are used for dressing wound. * The leaves are excellent sources of calcium, iron and Vitamin B. * The leaves are a good source of potassium and vitamin A. * The leaves can help relieve indigestion. Make an infusion of fresh leaves using one tablespoon per cup of boiling water. Drink after meals. * For wellness: Eat one cup of fresh leaves everyday
Varieties:
* Anaheim Chili is along; thin chili with a blunt end; this chili can be red or green and has a mild, sweet taste. * Ancho this chili looks like tiny peppers. They are mild enough to taste their underlying sweetness. * Birdeye or Bird Chili or Pequin these small red varieties are fiery hot. * Early Jalapeno is a popular American chili, which starts dark green and gradually turns to red. * Habanero also called Scotch Bonnet, this variety is the hottest of all chilis and is small and can be green, red or yellow. Color is not real guide to its heat properties, so don’t be fooled into thinking that green ones are mild. They are all very hot. * Poblano is a small, dark green chili, served whole in Spain either roasted or grilled. They are mostly mild but you should still be cautious when eating them whole. * Red this is a long, rather wrinkled chilies which are green at first and then gradually ripen to red. * Serrano is a long, red and very hot chili. http://www.nutrition-and-you.com/chili-peppers.html Chili peppers nutrition facts

Chili peppers, despite their fiery “hotness”, are one of very popular spices known for their medicinal and health benefiting properties. The chili, actually, is a fruit pod from the plant belonging to the nightshade family (Solanaceae), within the genus, capsicum.

Scientific name: Capsicum annum. Some of other common members in the Solanaceae family are tomato, aubergine, potato, etc.

dry chili peppers with seeds green chili peppers
Dry chilli peppers with seeds. Raw green chilies in a capsicum annum plant.

The chili plant is native to Central American region where it was employed as one the chief spice ingredients in Mexican cuisine for centuries. It was later introduced to the rest of the world by Spanish and Portuguese explorers during 16th and 17th centuries, and today grown widely in many parts of the world as an important commercial crop.

Several cultivars of chili peppers are grown all around the world. Chili plant is a small, perennial shrub with woody stem, growing up to a meter in height. It bears white flowers which subsequently develop into fruit pods of variable size, shape, color, and pungency. Depending on the cultivar type, their hotness ranges from mild, fleshy (Mexican bell peppers) to fiery, tiny, Nag Jalokiya chili peppers of Indian subcontinent. The hotness of chili is measured in “Scoville heat units” (SHU). On the Scoville scale, a sweet bell pepper scores 0, a jalapeño pepper around 2,500-4,000 units, and a Mexican habañeros may have 200,000 to 500,000 units.

Inside, each fruit features numerous tiny, white, or cream colored, circular, flat seeds which clinging around the central white-placenta.

To harvest, chilies can be picked up while they are green, or when they reach complete maturity and dry on the plant itself. In general, the fruits are ready for harvesting once they mature and turn red. They are then left to dry under sun and srink in size.

Chilies have a strong spicy taste that comes to them from the active alkaloid compounds: capsaicin, capsanthin and capsorubin.

Health benefits of chili peppers

Chili pepper contains an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties.

Chilies contain health benefiting an alkaloid compound in them, capsaicin, which gives them strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals.

Fresh chili peppers, red and green, are rich source of vitamin-C. 100 g fresh chilies provide about 143.7 µg or about 240% of RDA. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis inside the human body. Collagen is one of the main structural protein required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps protect from scurvy, develop resistance against infectious agents (boosts immunity), and scavenge harmful, pro-inflammatory free radicals from the body.

They are also good in other antioxidants such as vitamin-A, and flavonoids like ß-carotene, α-carotene, lutein, zea-xanthin, and cryptoxanthin. These antioxidant substances in capsicum help protect the body from injurious effects of free radicals generated during stress, diseases conditions.

Chilies contain a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Chilies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that human body requires them from external sources to replenish.

Chili peppers have amazingly high levels of vitamins and minerals. Just 100 g provides (in % of recommended daily allowance):
240% of vitamin-C (Ascorbic acid),
39% of vitamin B-6 (Pyridoxine),
32% of vitamin A,
13% of iron,
14% of copper,
7% of potassium, but no cholesterol.