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Kava or kava kava (Piper methysticum: Latin 'pepper' and Latinized Greek 'intoxicating') is a plant in the pepper family, native to the Pacific Islands. [1] The name kava is from Tongan and Marquesan, meaning 'bitter.’ [1] Other names for kava include ʻawa (), [2] ʻava (), yaqona or yagona (), [3] sakau (), [4] seka (), [5] and malok or malogu (parts of Vanuatu). [6]
Kava: kava-kava Piper methysticum: Sedatives, sleeping pills, antipsychotics, alcohol [15] Milkvetch: Astragalus: Astragalus may interact with medications that suppress the immune system, such as cyclophosphamide. [24] It may also affect blood sugar levels and blood pressure. Pineapple enzyme Ananas comosus: Bromelain
Later analyses of the implicated drug materials and products revealed that medical kava extracts contain less than 45 ppm of this alkaloid, while the leaves contain about 0.2% (2000 ppm). Based on this retrospective study, pipermethystine is an unlikely cause for the observed hepatotoxicity of commercial kava preparations.
7. Soy Can Affect Fertility in Men. Soy has come a long way. Once dismissed as “hippie food,” today it’s a popular protein alternative for vegetarians and vegans.
Humans eat thousands of plant species; there may be as many as 75,000 edible species of angiosperms, of which perhaps 7,000 are often eaten. [2] Edible plants found in nature include flowers, seeds, berries, seaweed, and cacti. Being able to identify the versions of these plants that are safe to eat is an important survival skill. [3]
1. Chocolate Fondue. Think of that fondue fountain at the buffet as Willy Wonka's sacred chocolate waterfall and river. The chocolate must go untouched by human hands, or it will be ruined.
Kava: kavalactones; Nutmeg: myristicin; Nightshade plants containing hyoscyamine, atropine, and scopolamine: Datura; Deadly nightshade (Atropa belladonna) Henbane (Hyoscyamus niger) Mandrake (Mandragora officinarum) Other Solanaceae; Peyote. Psychoactive cacti, which contain mainly mescaline: Peyote; Other Lophophora; Peruvian Torch cactus
For safer ways to enjoy fish, the CDC recommends consuming fish “cooked to a safe internal temperature of 145°F or until the flesh is opaque and separates easily with a fork.”