Healing foods from A-Z

Our food contains all important healing and active bio materials for long-term health. Through targeted nutrition, we can alleviate or avoid many acute and chronic diseases. Here you can find out which positive properties a food has:

ARTICHOKE: Liver Doctor

At home in the Mediterranean countries, and today available all over the world. The flower petals are eaten, and with young vegetables also the whole flower. That flower bottom is considered a delicacy. The main active ingredient is cynarin, a bitter substance that supports the liver and gall bladder in digestion.

LEAF SALADS: Magnesium bomb

Ice lettuce, Romaine lettuce, arugula, dandelion, endive, Burgundy or lamb's lettuce: A sheer quantity of leaf lettuce is available all year round. The darker the green of the leaves, the richer they are in the plant pigment chlorophyll and in magnesium, the vital substance of the cells.

CAULIFLOWER: Vitamin bomb

An ideal slimming product with few calories, but full of vitamins and trace elements, which also fills the stomach.

BEANS: Protein supplier

The high content of nucleic acids (protein building blocks) supports the regeneration of our cells as well as muscle building and is especially indispensable for vegetarians.

BROCCOLI: Anti-aging agent

It needs a lot of sun to thrive and is one of the healthiest vegetables of all. Broccoli is an excellent scavenger and the natural answer to anti-aging pills.

WATERCRESS: Blood purifier

A shame to throw it away! It is one of the most valuable types of lettuce grown in the wild. In addition to its antioxidant properties and protection against infections, watercress is known for its blood-cleansing effect.

CHICORY: Detoxification Medicine

Grows in the dark and therefore has few active ingredients apart from bitter substances. On the other hand, it supports the breakdown of other foods and above all the detoxification of the body.

PEAS: Calming Agents

Like all legumes, peas are good sources of protein. A special touch: High zinc and vitamin B1 content exert a calming influence on nerves.

FENNEL: Anti-flatulence

Even the ancient Greeks and Romans knew about the healing power of the fennel and appreciated its spicy aroma in the kitchen. In Indian cuisine, fennel seeds are served after every meal to support digestion and prevent flatulence.

CUCUMBER Thirst quencher

It can't be any lower in calories! A cucumber contains a lot of water, in which organic substances are most effectively dissolved. The most important component is erepsin, an enzyme that splits protein and kills bad bacteria and worms in the gut.

CARROT: Eye agent

The carrot owes its orange color to its high level of beta-carotene, a precursor of vitamin A, which among other things improves vision. But it also has even more to offer: In addition to other vitamins, it contains the rare, precious trace element selenium.

CABBAGE: Anti-cold

Whether red cabbage, kale, white cabbage, Savoy cabbage, kohlrabi or Brussels sprouts, cabbage makes an ideal winter vegetable whose high vitamin doses protects our bodies against colds in the cold season. In addition, one serving of cabbage contains as much calcium as two glasses of milk. In contrast to the calcium in milk, the calcium found in cabbage is 100 percent usable by our body.

SQUASH: Prostate medicine

In addition to its flesh, which contains a high proportion of beta-carotene, minerals and vitamins, the small pumpkin's seeds are a real treasure: High-quality, unsaturated fatty acids and protein components rejuvenate the body's cells, ensure healthy growth and are particularly good for the prostate.

LEEKS: Intestinal police

Leek is an active intestinal police officer: It supports the digestive system and is the natural enemy of intestinal fungi and harmful bacteria.

LENTILS: Zinc-rich protein supplier

Due to their high protein content, lentils are irreplaceable in vegetarian cuisine. But there is even more to them: An unusually high zinc content contributes many benefits to our health.

CORN: Nourishment

It is used to make polenta in Italy, tortillas in Mexico and as feed for livestock in Germany. In, America it's used to make whisky. Meanwhile, corn is a delicious nutrient bomb and particularly benefits the psyche and nerves.

CHARD: Mucous membrane protection

The darker the leaves, the more beta-carotene -- the precursor of vitamin A -- it contains. Mangold or chard is rich in fiber and the best friend of our intestinal mucosa and gut bacteria. A delicious alternative to its relative, spinach.

OLIVES – Arterial cleansers

Apart from seeds, kernels or germ, there is no other plant with such a wealth of high-caliber, unsaturated fatty acids as olives. The high content of vitamin E protects the body from free radicals and thus from aging.

PEPPER: Circulation stimulator

An anti-aging vegetable and stimulant in the best sense of the word. The most important active ingredient is capsaicin, which was already used in ancient times to treat circulatory disorders.

MUSHROOMS: Rich in trace elements

Oyster mushrooms, white mushrooms, brown mushrooms, morels, chanterelles, shitake, porcini, truffles, king trumpet and St. George's mushrooms ... While cultivated mushrooms such as white mushrooms or oyster mushrooms are available all year round, king trumpet or St. George's mushrooms are only available for a short time in spring, and fresh porcini mushrooms or truffles in autumn. Especially these naturally growing mushrooms are considered a delicacy and provide valuable minerals.

RADISHES: Summer health snack

It is a potent bacterial hunter, robust and a tough survivor. The essential mustard oils it contains are the best defense against enemies of the body such as fungi and other pathogens.

BEETROOT: Fountain of youth

It is a lucky garden find, a fountain of youth for the body and a secret beauty tool. It enjoys a unique combination of silicon and other nutrients that enable its absorption into the body. Its silicon strengthens the bones and detoxifies our brain from heavy metals.

CELERY: Vitamin B package

Contained within celery are essential oils called terpenes, which are responsible for making an effect and for taste, and make the celery bulb a folk remedy. They kill fungi and bacteria and free the body from infections. The high vitamin B content is pure nerve food.

SOY: Hormone-laden protein delivery

For vegetarians, soy is as indispensable as milk, bean, flour or tofu as a meat substitutes. Due to its high content of estrogen-like substances, soy gives Asian women -- who consume soy products on a daily basis -- freedom from menopausal symptoms.

ASPARAGUS: Herald of spring

Asparagus is an incomparable vegetable, eagerly awaited in spring like the first strawberries. It is one of the best revitalizers that nature has to offer. The folic acid boost alone can still have an invigorating effect even a week later.

SPINACH: Stimulant

The leaf's green comes from the plant pigment chlorophyll with its magnesium core. The sun's energy transforms this leafy green into healthy carbohydrates and thus invigorates our entire metabolism.

TOMATOES: Cell protector

In addition to many other vitamins and trace elements, tomatoes contain cell-protecting lycopene, which also protects against cancer. To release them, heat the fruit briefly with a little oil.

ZUCCHINI: Intestinal regulator

Like its big relative, the pumpkin, the zucchini skin is especially rich in beta-carotene and magnesium. The great stimulant and friend of intestines and cells.

ONION: Natural antibiotic

The tears when cutting the onion are evidence of its effectiveness. Responsible for this is allicin, which has an antibacterial and antifungal effect and has a healing effect right up to the urinary tract. Certain bioflavonoids also lower blood pressure and elevate blood fat levels.

HERBS

They smell delicious, give every dish a kick and have healing effects known for thousands of years. With their essential oils and bitter substances, they ca be a great support in processing food that is difficult to digest. To prevent the destruction of their benefits and delicate taste, they should always be added fresh and at the end of food preparation.

PINEAPPLE: Anti-inflammatory

A sun fruit that contains practically all vitamins, minerals and trace elements. Its specialty is its extremely high content of bromelain, a protein-splitting enzyme that inhibits inflammation, breaks down food proteins and has an antibacterial effect.

APPLE: Natural family doctor

An apple a day keeps the doctor away: This English proverb says it all. Rich in vitamins and trace elements, the apple's special value lies in its high pectin content and antioxidant bioflavonoids.

APRICOT: Fountain of youth

The Hunza tribe is known for its long and healthy lifespans, partly attributed to their high consumption of apricots. Apricots are rich in beta-carotene, the precursor of vitamin A, which is responsible for a revitalizing effect.

AVOCADO: Stimulant

What makes this pit fruit very special is its high-quality unsaturated fatty acids, valuable protein and a special type of carbohydrate that does not raise the blood sugar level, mannoheptulose, but lowers it and especially takes care of nerves and brain cells.

PEAR: Drinking substitute

An alternative for people who don't like to drink water! Due to its high water content, nutrients are quickly dissolved and revitalize the body in a natural way.

BLACKBERRIES: Vascular protection

Wild berries have a high content of vitamin C, beta-carotene and bioflavonoids, which prevent the aging process and protect the blood vessels. Blackberry leaves particularly contain essential oils that have an anti-inflammatory effect on mucous membranes.

STRAWBERRIES: Springtime spa

Eagerly awaited in spring as they are the first fresh fruit after the long winter, their high water content (90%) combined with certain catechins makes them an excellent detoxification cure after the winter months.

FIG: Healthy alternative to chocolates

Brain food and an ideal hunger quencher for in-between. Among the most effective ingredients are digestive enzymes and bactericidal substances. Their sugar content invigorates nerves and brain.

BLUEBERRIES: Stress reliever

Blueberries are particularly rich in beta-carotene, which protects us from free radicals, and vitamin C. A special plus is the tannin, which also forms mucous membranes and kills bacteria.

RASPBERRIES: Cosmetic

As with blackberries and strawberries, they taste best freshly picked from the bush. Raspberries are particularly rich in beta-carotene, the precursor of vitamin A, and biotin, the beauty vitamin, which has a particularly good effect on skin, hair and nails.

CURRANTS: Multivitamin pills

There are red, white and black currants, they are sour and therefore not everyone's cup of tea. The acid comes from highly concentrated vitamin C. Black currants also contain a lot of B vitamins and calcium, which is good for bones and teeth.

CHERRIES: Anti-inflammatory agent

They are a gift of love from nature, only available a short time and popular with young and old. Cherries not only taste delicious, they also contain many vitamins, minerals and antioxidants. Their special power: They can lower the uric acid level and thus prevent gout.

KIWI: Stress killer

The kiwi is now cultivated all over the world: Spiny on the outside, green on the inside and New Zealand's export hit in the past. Its high vitamin C content, combined with magnesium, makes it a wonderful snack for stressed people.

MANGO: Nerve calmer

Mango trees like it hot and humid. The sun-drenched fruit contains a lot of beta-carotene, which boosts the metabolism and protects against free radicals. A large portion of different B vitamins makes the mango a nerve-soothing snack.

MELON – Thirst quenching fountain of youth

It is not only an excellent thirst quencher, but thanks to the high beta-carotene concentration a true rejuvenating agent. Whether honey, net or watermelon they are the ideal summer snack for in between.

PAPAYA: Protein splitter

Like the pineapple, the papaya also contains a protein-splitting enzyme, the papain. This allows food protein to be broken down into its smallest building blocks, the amino acids. This is the only way they can be used by the body to build new cells.

PEACH: Mood booster

The velvety fruit with its high vitamin B3 content can boost the mood very quickly. Its yellow-orange-red color indicates a lot of beta-carotene. This substance protects the plant from insects, fungi and bacteria. Once involved in human cell metabolism, beta-carotene continues to perform its usual cell protection tasks undisturbed.

PLUM: Soothing laxative

What it lacks in individual vitamins, it makes up for it with a vitamin set: It contains practically all B vitamins, which are good for nerves and mental strain. At the same time, plums are well known as a natural digestive aid.

GRAPES: Detoxifying digestive aid

It belongs to an ideal autumn diet. The fiber-rich skins of grapes eliminate intestinal sluggishness and at the same time have a detoxifying, deacidifying and diuretic effect. The high proportion of B vitamins is pure nourishment for the nerves.

Citrus fruits: Vitamin C bombs

Whether orange, lemon or grapefruit, they all have one thing in common: they are brimming with vitamin C, the substance that heals damaged cells, supports wound healing and strengthens the immune system. This is what makes them so indispensable, especially in the winter months.

Nuts and seeds: Calcium donors

Hazelnuts, almonds, walnuts, pine nuts, pistachios, sesame seeds, macadamia nuts, pumpkin seeds ... Do you fancy sweets? Then why not pick nuts or seeds instead of chocolate bars or pralines? They rejuvenate depleted energy quickly and are at the same time one of our most important sources of calcium.

OIL: Arterial cleanser

Olive oil, sunflower oil, walnut oil, hazelnut oil, sesame oil, corn oil, pumpkin seed oil: They are our most important suppliers of unsaturated fatty acids and vitamin E, one of the most important radical scavengers to bind free radicals, and anti-inflammatories. Use only cold-pressed oils, otherwise the valuable organic materials are destroyed and also the fine flavor is lost. Studies have shown that refined oils no longer have any light storage capacity and have therefore lost their information content.

MEAT AND FISH: Protein suppliers

In theory, meat and fish have good light storage, provided that the animals are fed and raised naturally. Fish and meat are among the most important sources of protein and vitamin B12 for humans. However, these important protein building blocks can only be used by us if they are available as individual building blocks (amino acids). The farther the animals are in species to humans, the easier it is for us to digest the protein -- that is, to split it into the individual amino acids -- and the better our body can use these protein building blocks to build new structures.

Protein chains, on the other hand, can not be used by our body and in fact put additional strain on it. This means that protein from fish and shellfish, followed by poultry protein, can best be broken down by our body and used because those animals are most unlike us humans. Meat from mammals, to which humans belong, is the least digestible for us, and pork ranks at bottom because a pig's protein structure is the most similar to that of the human body. With regard to mad cow disease, which originated from meat contaminated with hormones and antibiotics, a solution is to buy only from organic farmers. Meat from wild animals such as game, pheasants but also Galloway cattle, should take preference.

EGGS: Potency agent and protein supplier

Raising hens in an appropriate environment is also crucial for the quality of the eggs. Studies with free-range eggs and factory-style eggs have shown serious differences. Similar to poultry meat, the protein of the eggs is easily digestible by the human organism. The egg yolk contains high doses of vitamins and valuable trace elements.