The common fig is one of the oldest trees cultivated by humans and even mentioned in the Bible. This is a relatively small tree does not exceed 10 meters in height and the crown is quite large. Its fruits are pear-shaped, green and downy and their interior is sticky and sweet.
Fig tree grows most successfully in the Mediterranean climate in soil with clay and sand.
Fruits of fig are rich in water, carbohydrates, proteins, fats, fiber, potassium, iron, manganese, calcium, bromine, vitamin A, organic acids and enzyme called protease (which facilitates the digestion of the meat). Unripe fruits contain chemical irritant.
100 grams fresh figs contain 25 calories and 100 grams dried figs contain 100 calories. Figs are nutritious and digestible, have a laxative (diuretic) function and act refreshing. They are recommended for children in the form of juice or chopped into small pieces, and pregnant women. They are also good in the case of nervous and physical fatigue, gastrointestinal irritation, constipation and urinary tract inflammation.
External fruits are used in cases of angina and inflammation of the oral cavity (gingivitis, stomatitis, abscess, ulcers).
You can make a decoction of 40-120 grams of figs soaked in a liter of water and this decoction to fight chronic bronchitis and laryngitis.
Figs are excellent and tasty medicine for people suffering from bloated stomach or constipation. For this purpose take six washed figs and put them in slightly warm water for 8-12 hours until softened. Eat them in the morning on an empty stomach.
Fruits and vegetables are very healthy foods, so it is no coincidence they are present in all dietary recommendations for a healthy lifestyle. Unfortunately, the involvement of the food industry can make them dangerous to humans. Recent studies show that 46% of cases of food poisoning are responsible in particular vegetables and fruit.
Study by the U.S. Centers for Disease Control and Prevention revealed that leafy vegetables such as lettuce and spinach are the most common causes of nutritional problems. The same study also shows that meat and poultry is responsible for 22 percent of cases of food poisoning. The survey results show that each year one out of every ten people in the United States experienced food poisoning.
The majority of cases of food poisoning in leafy vegetables are caused by a pre-cut vegetables, packed in plastic bags. Typically they are consumed raw by humans, thus the bacteria may not be killed. Dr. Michael Doyle warns that lettuce can be especially dangerous because harmful bacteria can form in plant tissue.
This means that even very thoroughly wash the lettuce, some bacteria may remain in it. Risk exists for E. coli, salmonella and listeria. Usually come from infected animals whose manure onto soil or water, and hence in vegetables, the newspaper Daily Mail. In extreme cases of food poisoning salad can cause fatal renal failure.
