A Closer Look at the Lotus

By: Kate Serrano

Probably the best attraction in a pond would be a lotus flower. Nelumbo nucifera, as it is scientifically known, grows above the water with its leaves floating on the surface. In the olden times, Egyptians use it to symbolize the sun, creation and rebirth. In Buddhism, it symbolizes awakening and faithfulness. To date, the lotus is also a very popular tattoo. But there is more to the flower than meets the eye. How many of us know that this flower – in all of its parts – has varied uses? Here is to name a few.

The lotus is found to have astringent qualities, helping improve skin complexion. This explains skin care products and herbal teas with lotus variants. Many centuries ago, lotus leaves are made to paste and then applied to the body to treat skin conditions.

The lotus sap, those in its leaves, stems and flowers have anti-bacterial components for treating bacterial infections and bleeding disorders. It is also used to treat sexually transmitted diseases. Petals and seeds are mixed with honey to heal cough while the leaves are for treating diarrhea, rectal prolapse and dizziness. Lotus flowers are prescribed to promote conception and in some countries, the seeds are taken orally for seven days to increase fertility.

But wait, there’s more!

Given that the entire flower is edible, the lotus has many culinary uses too. Flowers and petals are used as garnish, while the leaves are for wrapping food. Roots are used in pickles and sometimes as a stir-fry ingredient. Asian dishes especially salads and prawns could have some lotus parts with it, most of the time with roasted or candied seeds.

With its beauty and timeless significance, the lotus is a wonder to behold.

Sprouting Garlic? Eat it!

By: Daniela Silva

Naturally our bodies produce an excessive amount of free radicals which damage the body if it is greater than what we can handle in our bodies; therefore we consume antioxidant rich foods to counteract the damages.

Eating food with a significant amount of antioxidants provide us with a strong foundation for our immune systems; this prevents other molecules from oxidizing. Without antioxidants free radicals are left unchallenged and it further opens our systems to illnesses and diseases.

Scientists have noted that sprouted beans and grains are shown to be rich in antioxidant activity and grew curious as to whether or not garlic-when sprouted, become a beneficial source of antioxidants as well.

The activity within a sprouted clove after 5 days concluded that garlic produced a significant increase in antioxidants as compared to younger and fresher bulbs. With garlic being used as an aid in lowering blood pressure levels and cholesterol, it may be logical to age your garlic five days after sprouting!