Bitter Orange

The medicinal herb Bitter Orange as an alternative herbal remedy for nausea, indigestion - The bitter orange tree is native to eastern Africa and tropical Asia. Today, it is grown throughout the Mediterranean region and elsewhere, including California and Florida. Bitter orange oil is used in foods, cosmetics, and aromatherapy products. Bitter orange oil from the tree's leaves is called petitgrain, and oil from the flowers is called neroli.Common Names--bitter orange, Seville orange, sour orange, Zhi shi

Latin Names--Citrus aurantium

Bitter orange has been used in traditional Chinese medicine and by indigenous people of the Amazon rainforest for nausea, indigestion, and constipation. Current folk or traditional uses of bitter orange are for heartburn, loss of appetite, nasal congestion, and weight loss. It is also applied to the skin for fungal infections such as ringworm and athlete's foot.

The dried fruit and peel (and sometimes flowers and leaves) are taken by mouth in extracts, tablets, and capsules. Bitter orange oil can be applied to the skin.

What Bitter Orange Is Used For

Bitter orange has been used in traditional Chinese medicine and by indigenous people of the Amazon rain forest for nausea, indigestion, and constipation. Current uses of bitter orange are for heartburn, loss of appetite, nasal congestion, and weight loss. It is also applied to the skin for fungal infections such as ringworm and athlete's foot.

How Bitter Orange Is Used

The dried fruit and peel (and sometimes flowers and leaves) are taken by mouth in extracts, tablets, and capsules. Bitter orange oil can be applied to the skin. What the Science Says about Bitter Orange There is not enough scientific evidence to support the use of bitter orange for health purposes. Many herbal weight-loss products now use bitter orange peel in place of ephedra. However, bitter orange contains the chemical synephrine, which is similar to the main chemical in ephedra. The U.S. Food and Drug Administration banned ephedra because it raises blood pressure and is linked to heart attacks and strokes; it is unclear whether bitter orange has similar effects. There is currently little evidence that bitter orange is safer to use than ephedra. Side Effects and Cautions about Bitter Orange Because bitter orange contains chemicals that may speed up the heart rate and raise blood pressure, it may not be safe to use as a dietary supplement. There have been reports of fainting, heart attack, and stroke in healthy people after taking bitter orange supplements alone or combined with caffeine. People should avoid taking bitter orange if they have a heart condition or high blood pressure, or if they are taking medications (such as MAO inhibitors), caffeine, or other herbs/supplements that speed up the heart rate. Due to lack of safety evidence, pregnant women should avoid products that contain bitter orange. Bitter orange oil used on the skin may increase the risk of sunburn, particularly in light-skinned people. Tell your health care providers about any complementary and alternative practices you use. Give them a full picture of what you do to manage your health. This will help ensure coordinated and safe care.

News About Bitter Bitter Orange

African Tea Offers Promising Treatment For Type-2 Diabetes

Source:https://www.sciencedaily.com/releases/2009/05/090505132224.htm

(University of Copenhagen)

Researchers are attempting, with the help of a special African tea, to develop a new treatment for type-2 diabetics. The tea is used as a treatment in traditional Nigerian medicine and is produced from the extract of Rauvolfia Vomitoria leaves and the fruit of Citrus aurantium. The scientists have recently tested the tea on patients with type-2 diabetes and the results are promising.

The researchers have harvested the ingredients for the tea in Africa, totalling approximately fifty kilos of leaves and three hundred kilos of fruit from the wild nature of Nigeria. Afterwards the tea has been produced exactly as local healers would do so. The recipe is quite simple: boil the leaves, young stalks and fruit and filter the liquid.

First mice, then humans

Associate professor Per Mølgaard and postdoc Joan Campbell-Tofte from the Department of Medicinal Chemistry have previously tested the tea on genetically diabetic mice. The results of the tests showed that after six weeks of daily treatment with the African tea, combined with a low-fat diet, resulted in changes in the combination and amount of fat in the animals' eyes and protection of the fragile pancreas of the mice.

The researchers have recently completed a four month long clinical test on 23 patients with type-2 diabetes and are more than satisfied with the result.

"The research subjects drank 750ml of tea each day. The [tea] appears to differentiate itself from other current type-2 diabetes treatments because the tea does not initially affect the sugar content of the blood. But after four months of treatment with tea we can, however, see a significant increase in glucose tolerance," said postdoc Joan Campbell-Tofte from the University of Copenhagen.

Changes in fatty acid composition

The clinical tests show another pattern in the changes in fatty acid composition with the patients treated in comparison with the placebo group.

"In the patient group who drank the tea, the number of polyunsaturated fatty acids increased. That is good for the body's cells because the polyunsaturated fat causes the cell membranes to be more permeable, which results in the cells absorbing glucose better from the blood," said Joan Campbell-Tofte.

The researchers hope that new clinical tests and scientific experiments in the future will result in a new treatment for type-2 diabetics.

Seville Oranges – for more than just marmalade

Source:http://www.campaignforrealfarming.org/2011/02/seville-oranges-%E2%80%93-for-more-than-just-marmalade/

By Suzanne Wynn

Seville Oranges are in the shops for the next couple of weeks and I’m making an exception to my usual principle of discussing only British produce because apparently our consumption of marmalade has fallen by 5.6% over the last two years – a pattern of decline that looks set to continue given that the majority of marmalade eaters are over the age of 65.

Does this really matter? Not much in the great scheme of things I have to admit, but I will be a little sad if the time comes when Seville Oranges no longer make their brief appearance in late January. So, I imagine, will the Spanish, since they are grown almost entirely for the British marmalade market. During the Second World War making marmalade was considered so essential to British morale that special efforts were made to ensure the supply of Seville Oranges, so what has changed?

One heartening suggestion is that, dissatisfied with commercial offerings, we have returned to making marmalade at home, although I have not been able to find statistics to support this theory. Were it simply that we have realised that a breakfast of toast and marmalade has little nutritional benefit and now started our day in a more healthy way there would be some comfort in marmalade’s demise. However it seems that in the same period increased sales of chocolate spread and peanut butter more than covered the drop in marmalade sales so health doesn’t appear to be the motivation. Sales of jams also continued to increase, with only honey joining marmalade in seeing declining sales. Honey is of course worthy of further discourse in its own right, but for today let’s consider what we will lose if indeed we are losing our appetite for Seville Oranges.

In common with the rest of the citrus family, bitter oranges are native to China. Following the Citron, Citrus aurantia (bitter oranges) were the next member of the citrus family to be cultivated in the west. They were apparently grown in Sicily in the early 11th century and around Seville towards the end of the 12th century, no doubt introduced by the Arabs. The first sweet oranges, Citrus sinensis , reached Lisbon in the 1630’s and thirty years later theatre goers in London were offered them as refreshment, and although they quickly gained popularity over the bitter orange, sweet oranges were expensive and bitter oranges continued to be the norm in cooking. Up until the early nineteenth century, unless sweet oranges are specified (sometimes referred to as Portugal oranges) you should assume that bitter oranges are required. The casual substitution of sweet oranges has led to the ruin of such previously fine recipes such as Canard à la orange .

Before Seville orange marmalade was made in Scotland, preserves of bitter orange peel were already known in Arabic cooking, whilst “marmalade” was being made in Britain from quinces. The other main use of bitter oranges derives not from the fruit but from the flowers. The distillation of the flowers produces the essential oil Neroli, which is drawn off for use in perfumery, whilst the aqueous remains is known as Orange Flower Water and is used in cooking, particularly in the Middle East. In Southern France bitter oranges are called Bigarard and the area around Grasse is the main western producer of orange flower water.

But what of the implications of bitter oranges falling out of favour in our own cuisine? Could it be, I wonder, a sign that we are losing our appreciation of bitter tastes as a whole?

At marmalade making time each year there is always some debate as to whether it can be made from other citrus fruit. Technically, and even historically, the answer is yes, but what people are really asking here is whether the distinctly bitter taste is an essential part of the marmalade that has become culturally associated with Britain. A grapefruit marmalade, for example, will taste zesty and refreshing, but is this really marmalade or just a peel jam?

A similar argument rears its head when discussing cider. The eastern side of the country, and increasingly commercial cider makers from wherever they hail, make cider from dessert rather than cider apples, which, like Seville Oranges, contain the distinctive bitter element that for many is the essence of the true taste of cider. Feelings also run high over the naming of pear equivalents – those made from genuine Perry Pears are the only ones that ought to be called Perry (although there is no law enforcing this) and to mistakenly call it Pear Cider (which would be made from dessert pears) is deeply insulting.

Bitterness adds a depth of flavour that is missing from fruit which is predominantly sweet or sour. By including it you will literally be activating more of the taste buds so that the whole taste experience is more complex, less one dimensional. Human beings are born with the basic ability to appreciate sweetness because it tells us when things are fully ripe but the addition of bitterness can prevent sweet dishes from becoming cloying. Sourness is the direct opposite of this and is often likened to the white in an artist’s palette in that a little of it will lighten and lift a dish and actually enhance our perception of the sweetness that exists. Try squeezing a little lemon juice over strawberries rather than adding sugar and see which tastes sweeter.

If sour is the white in an artist’s palette then bitter equates to black, allowing the cook to create shade and depth in a dish. Strangely people often confuse these two, perhaps because either, in excess, will cause one to wince and screw up the face in dislike. The two can also exist together, making distinction more difficult: trying to eat a raw sloe is one example.

Unlike sweetness, an appreciation of bitter usually develops with time and this is probably a natural defence mechanism since it enabled hunter-gatherers to distinguish poisonous plants by their bitter flavour. As their knowledge grew so did their realisation that not all bitter plants are poisonous, but still it appears that these receptors develop with age. So food containing a degree of bitterness has sophisticated, adult overtones.

Yet tea is the example usually used to taste bitterness caused by tannins without the added complication of sourness, and there can be no import more associated with British taste than tea!

Could it be that our basic taste receptors have adapted in response to industrial food production? The main purpose of additives is to enhance the attractiveness of food to us, but it does seem that the majority of these are based on sugar or salt. Consider our taste in chocolate for example. Pure cacao is unpalatably bitter so a degree of sugar is needed to make chocolate for eating, but although we are beginning to appreciate chocolate with higher cocoa solids, the majority of that sold in the UK is still milk and quite sweet. Palates do of course differ and gauging the degree of bitterness that others will enjoy is difficult – you have only to think about the differing amounts of sugar that individuals choose to add to tea or coffee. A quick test to assess your own, or others, tolerance to bitterness is simply to add, one drop at a time, some Angostura Bitters to a glass of Perrier water. Other brands will suffice, but I suggest Perrier in this instance because it is quite salty and the combination, plus the carbonation, should make an enjoyably refreshing drink but exactly how much Angostura to add will be quite a personal taste.

So what I would miss most about the absence of Seville Oranges is not their sourness – for which there are plenty of substitutes, but the bitterness that comes with it. I do not eat much marmalade and thankfully there still seems to be a plentiful supply of good homemade offerings for what I do need, but there are plenty of other recipes for which I still buy a single kilo of organic Seville oranges when the season arrives. It is sometimes suggested that a mixture of orange and lemon juice be substituted when Seville oranges are not available, but whilst this can give an approximation of acidity it really doesn’t provide the complexity and sophistication that comes from the bitterness of Sevilles. I hope that some of this month’s recipes will convince you both to support the bitter orange, for the sake of biodiversity, but also to look for the pleasing touch of bitterness in other foods.

Food writer Laura Donohue celebrates the refreshing powers of citrus

Source:http://www.cambridge-news.co.uk/Food-writer-Laura-Donohue-celebrates-refreshing/story-28518729-detail/story.html

(Cambridge News)

Laura Donohue's blog, Crumbs on the Table, was a finalist for the Guild of Food Writers Food Blog of the Year 2015. In her January column, the writer and cook reflects on the brilliance of citrus in helping to kick-start the new year.

I love January. Despite its grey tendencies, I relish the fresh start, the hopeful certainty that last year's inadequacies can be redressed by what comes next, that this year's surprises will be of the wondrous variety.

I'm also one of many relieved that the holidays have been navigated for another year without incident or illness, and glad of the respite from round-the-clock kitchen duty. I crave eating and preparing simple, clean-tasting foods – not self-denying or effortless foods, but those that taste of themselves with minimal interference from the cook.

Nothing does this job like the brilliant citrus at its best this month. Oranges are so ubiquitous we can forget how glorious they taste in January at the peak of their season, so juicy and sweet, nothing like their year-round impersonators. And oranges are not the only orange. The intense tangerine, distinctive in taste from its many cousins, is available for a brief couple of weeks longer, full of juice. Excellent easy-peeling satsumas and seedless clementines, also in the class of mandarin oranges along with the tangerine, are still to be had if you choose carefully from the leftover holiday supply. Look for heavy fruits with good skin.

In the sweet orange class there are seedless navels and navelinas, and early Valencias with their few seeds. Grapefruit, especially the ruby red, can be as sweet as oranges now. Claret-hued blood oranges, the most celebrated of which grow in the Sicilian sun under Mt Etna, are complex, gutsy, addictive. Their cousin the blush orange is sweeter, and gorgeous with tie-dye sunset pigments, each a little different from the last. The best and simplest thing to do with all these treasures is to juice them and drink down all that sun and promise in a few good gulps that will make you instantly glad to be alive. As January rituals go, this is a joyously straightforward one that requires only a few good fruits and a strong hand or simple juicing device, nothing fancy. It is the ultimate convenience food and natural high, blessed with the virtues of sun and vitamins just when we need them most. Knowing you have a bowl of citrus waiting to be squeezed can make it easier to start the day and even convince you (on a weekend at least) that you're on holiday in Italy, where spremuti from the fruits of local trees are in themselves worth the whole holiday.

This is also the perfect time of year to experiment with cooking with citrus. Sliced in salads, squeezed onto carrots, or onto broccoli or flower sprouts (a delicious new cross between kale and Brussel sprouts), oranges add a zing to winter's vegetables and enhance their nutritional value.

January also means the Seville oranges are in town, and there is so much more to do with these mouth-puckering, pip-filled fruits than making marmalde. The juice of the Seville is easy to squeeze and has both the notes of orange and the tartness of lemon, so makes brilliant curds, mousses, drizzle cakes, sorbets and sauces. It brightens fish, chicken, duck and guinea fowl. Frozen in small cubes it can enhance rhubarb and other fruit compotes throughout the year. Freeze a few whole and you will find many uses for them beyond the breakfast table.

'Sour oranges' were the oranges prized as luxuries by the Romans and medieval cooks, brought from China by Arab traders. It wasn't until the 17th century that truly sweet oranges were cultivated in Europe, and not until the 19th century that they were for mass trade. Wartime shortages made them a precious commodity once again, and they have vacillated since between being taken for granted and being revered. What is now seemingly so commonplace a fruit is still a miracle most of us would not wish to live without.

Don't miss the window. You owe it to yourself to get a few prime specimens this month, carry them home, wash them and put them in a bowl where you can admire them, and then one by one, hold them in your hand to marvel for a moment before you take in the scent of zest, their inner beauty, and finally, taste. Sun in winter.

Scroll for two of Laura's best-loved citrus recipes:

• Hassled chicken with citrus

Serves 2

This dish is so quick and juicy. It's comfort food in a flash, the zesty brightness of Seville orange or lemon on every bite-sized morsel making a week-night chicken breast anything but bland. It's so named because you hassle your chicken pieces in the pan, cooking and turning them quickly: a little harmless kitchen therapy to redress the day's minor harassments. It obligingly makes its own moist glaze with nothing more than the squeeze of a few citrus fruits.

A family friend gave this dish its name in the spirit of irony after a difficult day. He loved it with mashed potatoes he would dress with a legendary excess of butter. I often serve it with rice or orzo, but mash provides a double dose of comfort. A clean and crunchy salad of shaved fennel, sweet orange slices and black olive makes a sympathetic and quick accompaniment; or serve it with broccoli or flower sprouts jazzed up with garlic, olive oil and a squeeze of sweet orange juice.

Season the chicken pieces before you flour, and don't overcook them. The pan should be hot enough for the meat quickly to take on a golden colour, but not to scorch. Stop when a skewer or knife goes through the chicken easily. This takes only about three minutes. Cooking just to doneness ensures succulence.

If scaling up the recipe, cook the chicken in batches (too much in the pan and it will steam). Keep the first batch/es lightly covered with foil on a plate in a very low oven and return them to the hot pan for a final stir with the garlic, capers, parsley and juice. This dish is best cooked just before serving so the chicken doesn't get dry.

Ingredients:

2 boneless, skinless chicken breasts

Strained juice of 4 Seville oranges or 2 lemons, about 100ml

Finely grated zest of 1 Seville orange or lemon

2 minced garlic cloves

About 60g flour (6 tablespoons) or substitute cornflour if avoiding gluten

1 level teaspoon sea salt and about 30 grinds of finely ground pepper

About 50ml (3 tablespoon) olive oil

2 tablespoons fresh parsley leaves, chopped

1-2 tablespoons capers (ideally the small 'nonpareille')

1. Slice and season the chicken: a) Slice the breasts on the diagonal into strips about 6mm (¼ inch) thick, and halve the longest so you have uniform bite-sized pieces. b) Season with the salt and pepper, zest, and half the minced garlic (reserve the rest for the pan). Rub in well and let the pieces absorb the seasonings and come to room temperature while you get on with the rest of the meal prep.

2. Flour the chicken and heat the pan: a) Put a large frying pan on to heat over medium while you flour the seasoned chicken pieces. b) Shake the chicken in a bag with the flour to coat completely.

3. Cook the chicken: a) Add the oil to the pan when it has warmed up and put the heat up to medium high (one or two settings up from medium). Allow the oil to get hot but not to shimmer or smoke. b) Give the chicken pieces a good shake to get rid of excess flour (which would otherwise burn) and add them to the hot pan one by one in a single layer, taking care not to crowd the pan. The pieces should sizzle decisively but not fiercely. c) Turn with tongs or a spatula until golden on both sides, cooking only until the chicken can easily be pierced without resistance by a skewer or knife. This will take just about 3-4 minutes.

4. Finish the dish: a) When the chicken is almost finished, add the remaining garlic and give it about 30 seconds to soften; don't let it brown. b) Add the parsley and capers and give everything a quick stir. c) Quickly finish by adding the orange or lemon juice. The juice will sizzle and immediately thicken to coat the chicken pieces in a flavoursome glaze. Stir through and serve immediately.

• Fresh orange jelly with passion fruit and banana

Serves 6-8

This vibrant pudding is packed with fruit, held together with a delicious passion fruit and orange jelly: a combination that brings out the best in both. The soft banana and tart grapefruit and blood orange make every bite interesting in taste and texture, and the colours are beautiful.

This is special enough for important celebrations and so popular you'll want to make it often when citrus fruits are at their best. It also makes a tempting tonic for those suffering from seasonal sore throats and colds. The vitamin hit of the citrus and the protein in the gelatine makes it a wholesome pudding, soothing and delightful.

The quantity of gelatine given here allows for moulding, either as one large jelly, or in individual portions. If making a single large jelly, use a loaf tin or dish with a capacity of just over one litre, and portion the finished dessert with a serrated knife. You could instead forego the moulding and simply set the jelly in individual glasses, in which case cut down on the gelatine for a more delicate set.

This recipe calls for you to segment (i.e. to 'supreme') the citrus fruits so they are free of peel and pith, a silky smooth treat. The job will go faster if you use large fruits. A sharp paring knife is essential and you'll need to work on a board or over a bowl to catch all the juices, much of which you need for the jelly (the rest is the cook's reward for doing thirsty work).

Ingredients:

6 passion fruits

6 large sweet oranges

2 ruby red grapefruits, or 1 grapefruit and 3 blood oranges

3 small ripe bananas

75g caster sugar

1 x 12g sachet gelatine powder; use 8 grams (1 tablespoon) if not moulding the jelly

60ml hot water

1. Prepare the moulds: Lightly moisten the inside of one 1.25 litre jelly mould or loaf tin, or 6-8 individual moulds, and line with cling film, leaving an overhang on all sides.

2. Prepare a plate for the citrus slices: Line a plate with kitchen towels to absorb excess juice from the citrus. You will need extra for each layer of fruit.

3. Dissolve the gelatine: Sprinkle the gelatine over the hot water (never vice versa) and stir; set aside to soften, stirring occasionally.

4. Sieve the passion fruit for the jelly: a) Place a mesh strainer over a large measuring jug (or use a bowl). Halve the passion fruits and press the pulp through the strainer to obtain as much seedless juice as you can, about 80ml. Set aside and keep the slippery seeds in the strainer for now.

5. Segment ('supreme') the oranges: a) Cut off the tops and bottoms of each orange so it can sit flat, taking away just enough to expose the clean flesh. b) With the fruit sitting stable on a cutting board, and working from top to bottom, use a sharp paring knife to slice away the peel and white pith in downwards slices. Go just deep enough into the orange to expose the clean flesh with the minimum wastage. Follow the curve of the fruit as you get to the bottom. Continue the downwards slicing action until you've made it all around the fruit. c) Trim off any remaining pith you may have missed. d) Carefully cut between the membranes separating the orange segments and remove each segment cleanly. e) Lay each slice onto the prepared plate to drain.

6. Make up the juice to 300ml: As you supreme the oranges, squeeze out the juice from the peels and membranes into the strainer with the passion fruit seeds; collect all the juices from the cutting board and add them too. You need enough orange juice to bring the total quantity of juice in the jug to 300ml. The orange juice will also help rinse off more passion fruit flavour from the remaining seeds in the strainer. Discard the seeds once they've given all their pulp.

7. Finish the jelly: a) When you have collected 300ml combined passion fruit and orange juice, stir in the caster sugar. b) Heat the juice just to boiling point (on the stove or in the microwave, and don't let it boil over). c) Remove the hot juice from the heat and stir in the softened gelatine until it is completely dissolved in the juice; set aside to cool and stir occasionally. Don't boil the juice again once the gelatine is added; boiled gelatine tastes awful.

8. Segment the grapefruit and/or blood oranges: Proceed as described for the oranges.

9. Mix the fruit into the jelly: a) Once the juice with the gelatine has cooled to room temperature (it will still be liquid), strain it through a clean sieve into a bowl large enough to take all the fruit. b) Slice the bananas about 6mm (¼ inch) thick and add to the cooled juice. c) Add the drained citrus fruits and mix gently.

10. Fill the moulds and chill: a) Keeping the overhanging cling film clear, fill the mould/s with fruit first, distributing it in pleasing colours with as much or little fuss as you please. b) Top up with the juice, coaxing it into all the nooks and crannies until it just covers the fruit. c) Cover the top of the mould/s with the overhanging cling film and refrigerate until the jelly is firm, about 5 hours or overnight.

11. Unmould and serve: a) Open up the cling film to clear the tops of the jellies. b) Use the overhang to remove them from their moulds, and turn into serving bowls or plates, removing the rest of the cling film once they're in place. c) If you made one large jelly, it's easier to place a lightly moistened platter on top of the mould once the top is clear of cling film, and to then flip it right-side up before removing the mould and rest of the film. Serve cold. Leftovers last a couple of days in the fridge.

Sweet news for bitter orange

Source:http://newhope.com/breaking-news/sweet-news-bitter-orange

By Shara Rutberg

Supplement still safe after two months, study finds

The longest safety test yet of bitter orange on its own suggests that the compound is safe after two months of daily use. A new study published in Food & Chemical Toxicology was noted in the American Botanical Council's most recent Herbclip.

Bitter orange (Citrus aurantium) became popular with dieters and weight-loss supplement manufacturers after the the Food and Drug Administration banned ephedra. A compound in bitter orange, p-synephrine, is a stimulant similar to ephedra. The safety of p-synephrine hasn't been established, though there have been no direct adverse event reports made for it, writes Risa Schulman in HerbClip. P-synephrine's similar in structure to ephedrine, norepinephrine and m-synephrine, which have been known to have have detrimental cardiovascular effects.

Because bitter orange is often taken in combination with other supplements like caffeine, it has not been clear what role bitter orange has had in adverse events reported for the combination. To gain some clarity, researchers designed a double-blind, placebo-controlled study to evaluate the safety of bitter orange alone and in combination with the citrus flavonoids naringin and hesperidin, in healthy adults.

For 60 days, researchers gave 75 healthy adults (average age, 51.6 years; 15 males and 60 females) two daily doses of either 49 mg of p-synephrine alone, 49 mg of p-synephrine with 576 mg of naringin and 100 mg of hesperidin or a placebo. None of the subjects reported adverse events, according to the HerbClip article. There were no statistically significant changes from baseline in the blood chemistry, systolic or diastolic blood pressure, resting heart rate, heart, liver, kidneys or quality of life in any of the groups. There was a small, but statistically significant, difference in the increase of the average resting heart rate between the combination group (3 beats per minute) and the p-synephrine-only (0.1 beat per minute) and placebo groups (P < 0.05 for both). However, they weren't considered clinically significant.

“This study indicates that a daily dose of nearly 100 mg of p-synephrine taken for up to 60 days is safe in healthy male and female adults. Efficacy studies need to be done to determine if there would be any effects on weight loss,” writes Schulman. HerbClip notes, however, that “the combination of p-synephrine and caffeine is still a major concern among some health professionals and researchers, and this paper did not address this issue.”

This study echoes another published in 2012 in the International Journal of Medical Sciences that concluded p-synephrine did not appear to pose a health risk.

Oranges add distinctive flavor to all sorts of dishes

Source:http://www.naplesnews.com/columnists/lifestyle/doris-reynolds/lets-talk-food-oranges-add-distinctive-flavor-to-all-sorts-of-dishes-2965712d-c0b1-7dff-e053-0100007-365812671.html

By Doris Reynolds

Chu Sung, the great Chinese poet wrote in the 13th century: "Fairest of all God's trees, the orange came and flourished, commanded by God not to move but to grow only in the south country."

Oranges were originally cultivated in China and their history has been traced back some 20 million years ago when the islands of the South Pacific were still part of the landmass that included Asia and Australia. It is believed that modern oranges were developed from a bitter ancestral plant whose sacred seed was stolen from a Buddhist temple.

Arab traders brought the bitter orange, Citrus aurantium, from the east and cultivated it in the Mediterranean regions. The Moors introduced it to Spain, where it established itself and became known as the Seville orange. Later, the Crusaders brought oranges to northern Europe and while the climate was too cold for cultivation it became the rage for royalty and the aristocracy to build orangeries in which to show off the trees and their fruit. One of the most lavish such orangeries is at the Palace of Versailles, outside of Paris.

It was much later that the sweet orange, Citrus sinensis, was imported from China. The sour orange had been revered for the scent of its flowers and skin was used mostly in cooking. Once the sweet oranges became available it quickly became an extraordinary treat and were sold in theaters, gift boxes and by street vendors.

The Renaissance painters believed that the orange had originated in Palestine and often included oranges and orange trees in their religious paintings. The significant and symbolic "Golden Apples of Hesperides" was one of these paintings as well as the inclusion of oranges in "The Last Supper" and other works. Oranges and orange trees were considered symbols of the Virgin and were considered to represent love and fidelity.

French brides often refused to marry if they could not find orange blossoms to carry or wear. In Germany, oranges played an important role in the dating game since young girls often threw oranges from their balconies to encourage their suitors. Orange peels were used to redden lips long before lipstick was invented and they were credited as a nostrum to rid evil thoughts from a woman's mind.

Florida owes much to Christopher Columbus and Ponce de Leon. During Columbus' second voyage in 1493 he brought the first sweet orange seeds to the New World. The first plantings of oranges and other citrus was in Hispaniola. Ponce de Leon brought seedlings of orange trees and while he never did find that Fountain of Youth his contributions to our state live on and have a profound effect on our diets and our economy.

The first orange groves were established in Florida between 1513 and 1565 in and around the settlement of St. Augustine and along the St. Johns River. Assisted by Spanish explorers, missionaries and the Indians, sweet orange groves spread rapidly throughout the state.

Oranges are one of Florida's greatest gifts. We lead the nation in the production of oranges and we supply the most superior quality fruit, juice concentrate and juice in crystallized form to most of the United States and for most of the year. In addition to wonderful jams, jellies and marmalades, oranges are made into syrups, ice cream, candied and jellied products. Not an orange goes to waste and they are used for perfume, alcohol, cosmetics, textiles, paints, insecticides and for cattle feed.

Oranges are best eaten out of hand or squeezed for the most delicious and healthful juice ever devised. However, oranges add distinctive and tempting flavor to all sorts of dishes.

Any proof bitter orange can help shed pounds?

Source:http://komonews.com/news/consumer/any-proof-bitter-orange-can-help-shed-pounds

By Herb Weisbaum

SEATTLE -- Bitter orange extract is a popular weight loss supplement. For many people it became a replacement for the herb ephedra, which was banned by the FDA because of health concerns.

There's no question bitter orange can speed up your metabolism for a very short time. But is there solid proof it will help someone shed the pounds?

"The data to show that it helps to lose weight is not there," said Dr. John Swartzberg, head of the editorial board at the UC Berkeley Wellness Letter. "They haven't been proven safe and they haven't been proved effective."

Swartzberg is concerned that bitter orange supplements might be dangerous because it contains chemicals that are similar to ephedra.

"People taking excessive amounts of bitter orange could develop heart disturbances, high blood pressure, really dangerous things," he said.

There's also concern that bitter orange can interfere with the proper absorption of certain medications, including antidepressants, statins and calcium channel blockers.

A citrus celebration

Source:http://www.nyrnaturalnews.com/article/a-citrus-celebration/

By Pat Thomas (NYR Natural News)

You know that sharp, energising scent.

It’s the hit that you get when you peel and orange or zest a lemon that is immediately uplifting and able to take your mind away to some sunny corner of the world.

In the world of complementary health we are always looking for the next unique, exotic ingredient. That’s led to some amazing discoveries, but it can also cause us to overlook some of the simplest, most effective and most affordable remedies right on our doorsteps.

The smell of citrus is now so common in many commercial products used around the house that we don’t always think of it as therapeutic. And yet the citrus family provides some of the most delightfully refreshing and energising essential oils around. Think of them as a good mood in a bottle.

Great for depression

Although each citrus scent is unique, one thing they all seem to have in common is the ability to lessen anxiety and lift our moods. This makes citrus essential oils a good choice if you are feeling a little depressed.

Another thing they have in common is their usefulness as insect repellents. Try them in a spritz on holiday to keep the mosquitoes at bay or sprinkle a few drops in drawers to keep bugs and moths way from your clothes.

Unlike most essential oils that are extracted using steam distillation, most citrus oils, with the exception of oils like neroli and petitgrain, are extracted by cold pressing the rinds of the fruit.

Although citrus oils are generally inexpensive, it pays to make sure that you are using the best quality oils you can find, and if they are organic so much the better since citrus fruits are heavily sprayed with pesticides and going organic means you won’t risk any pesticide residues on yourself or in yourself.

Finding your favourite

There are many different citrus oils to choose from. Since everyone responds to scent a little differently, and since most citrus oils share similar properties, it’s worth experimenting to find the one that most resonates best with you.

Orange (Citrus sinenis)

Orange oil is expressed from the rind of the fruit. It has a sweet, uplifting scent that is energising and revitalising. Not long ago Brazilian scientists tested the effects of orange oil, tea tree and (as a control substance) water, in stressed out men. The participants spend five minutes inhaling one of three substances then underwent a stressful test while having their vital signs measured. Those who inhaled the orange oil were less anxious throughout the test and for some time afterwards. Used externally orange oil is gently detoxifying and great for supporting the skin’s natural repair process.

Lemon (Citrus limonum)

Lemon oil is also expressed from the rind of the fruit. Its scent is uplifting and fruity and it has a cleansing, toning action and can help purify both skin, when used in toiletries, or the environment, when used in a vapouriser or essential oil burner. Lemon is a generally happy scent – a good choice if you have a hectic day ahead and need an extra dose of mental clarity and positivity. Like most citrus oils lemon also has an antiseptic effect that can be put to good use in cosmetics, and even household cleaners.

Grapefruit (Citrus paradisi)

An energising, crisp and zesty scent, grapefruit essential oil can help lift the emotions and when used in cosmetic products has a toning action on the skin. There is some evidence from animal studies that grapefruit essential oil (along with lemon) can help boost metabolism and can help reduce food cravings. It is also thought to have diuretic, stimulant and cleansing properties that support the kidneys, lymphatic and vascular systems.

Lime (Citrus aurantifolia)

A gently toning and detoxifying oil expressed from the rind of the fruit. Like grapefruit, inhaling lime essential oil has been shown in animal studies to help reduce weight. Lime is reputed to support creativity and clear thinking. It’s refreshing and stimulating, so a good choice when you are feeling exhausted or listless.

Mandarin (Citrus nobilis)

Relaxing, warming and soothing this oil has a calming effect on the nerves and is especially good for fractious children and pregnant women. If you are feeling a bit nauseous mandarin may help calm your stomach down. Used in massage oils it is good to aid lymphatic drainage. You might also see some shops selling tangerine oil. Tangerines are a type of mandarin and you can expect similar effects from this oil.

Neroli (Citrus aurantium amara)

A relaxing floral aroma steam distilled from the flowers of the bitter (Seville) orange tree. Unlike most citrus oils neroli is very costly to produce. It has an uplifting effect on the emotions and is great when you are feeling stressed out. Used externally it good for all types of skin, but particularly mature skin, and for improving the appearance of scars. It also has an antibacterial effect that can make it useful for healing sores and wounds. Read our full profile of neroli here.

Petitgrain (Citrus aurantium var. amara)

Also from the bitter (Seville) orange tree, but this time distilled from the leaves and twigs. It has an uplifting effect making it a good choice for depression and anxiety. Some sources also consider it an aphrodisiac. Used externally it is a good choice if you are prone to oily skin or acne.

Bergamot (Citrus aurantium bergamia)

Bergamot oranges have a very sour fruit but a deeply scented rind. Bergamot is what gives Earl Grey tea its unique scent. It’s a balancing and calming oil with a fruity and uplifting scent. Used externally it is good for cold sores and acne as well as for soothing dry, itchy skin and improving the appearance of scars.

Versatility

Citrus oils are good all-rounders; they are used widely in perfumes and cosmetics as well as in cooking and room scents and are a staple of many aromatherapists personal blends.

They are also generally safe to use for everyone but remember that most citrus oils are phototoxic, which means they can encourage skin burning when exposed to sun. As a general rule you should not use them immediately before going out into the sunshine.

To get the most from your citrus oils use them in a diffuser or as a room spray – they are great for clearing the air of cigarette smoke or other unpleasant smells. Or you can directly inhale them (try putting a few drops on a hankie and keeping this in a plastic bag for when you are on the go or using a pre-blended remedy like Neal’s Yard Remedies ‘Remedies to Roll’ blends which can be applied to pulse points for a quick lift.

Mixed in a suitable base oil you can also apply them topically, for instance as massage oils, or use them as bath oils. See our essential oils chart for suggestions on blending. You can also try adding a few drops of a citrus essential oil of your choice to boost the scent of products you are already using such as shampoos and skin creams.

These days we can’t predict what the weather will do, but making use of citrus oils is a way to bring a little summer sunshine into your life no matter where you are.

Aromatherapy using bitter orange during labor can reduce anxiety

Source:http://news.therawfoodworld.com/aromatherapy-using-bitter-orange-labor-can-reduce-anxiety/

By Nadine Watters

The freshly gathered blossoms of the evergreen tree Citrus Aurantium, commonly known as the Bitter Orange tree, are water distilled to create Neroli Oil. Citrus Aurantium has been used in complementary medicine for its versatility and helpful effects such as antibacterial and antifungal properties.

A recent study performed by the Department of Midwifery of Shahid Beheshti University of Medical Sciences in Iran, confirmed that aromatherapy using Neroli Oil is an effective way of reducing anxiety during labor.

Citrus Aurantium blossom oil, Neroli Oil, is effective in reducing anxiety during labor

The recent study sought to use aromatherapy as a means to reduce stress and induce calmness by stimulating the olfactory system. A few of C. aurantium’s benefits include the following: “stimulates the central nervous system, enhances the mood, lowers blood pressure, and has sedative, analgesic, anti-inflammatory, antispasmodic, carminative, digestive, and diuretic effects (2).” Because it is high in flavonoids, a natural ” tranquilizer” among other properties, it has been found to reduce anxiety effectively. (2) Lower levels of anxiety can reduce labor pain

126 women giving birth for the first time were divided into two groups, aromatherapy and control. At dilations of 3-4 and 6-8 cm, however, there was a significantly lower anxiety level in the aromatherapy group. The use of the essential oil not only reduced anxiety but also its consequences such as, increased labor pain, increased length of labor, likelihood of intervention and cesarean section, bleeding and delayed lactation. Neroli Oil has also been found to treat:

• High blood pressure

• Hemorrhoids

• Diarrhea

• Helps regenerate cells

• Antidepressant

• Fatigue

• Insomnia

How does aromatherapy work?

Essential oils absorbed through inhalation stimulate the olfactory pathways in the limbic system. Through this system, the oils stimulate the brain, interact with the central nervous system, and increase blood circulation in the brain. In this study a gauze with 4mL of Neroli oil was attached to the collar of the aromatherapy group and changed every 30 minutes while the control group was attached normal saline.

The particularly appealing fragrance of Neroli is said to have gotten its name from Italian princess of Nerola who loved the sweet and spicy scent. (3) Laboring women everywhere can use aromatherapy safely during their labor as “a simple, inexpensive, noninvasive, and effective” complementary medicine and a calming enjoyable fragrance.

Top Diet Drugs on the Market

Source:http://www.newsmax.com/Health/Health-Wire/top-diet-drugs/2015/08/29/id/672569/

By Jerry Shaw

Top diet drugs promise weight-reducing benefits, but generally work while people also practice a healthy diet and exercise program. Weight-loss drugs include prescription and over-the-counter varieties. They usually have the risk of side effects. People should read product warnings or talk to their doctor when taking these medications.

Here are some of the top diet drugs on the market, according to WebMD and Drugs.com.

• Orlistat blocks the absorption of about a third of fat from foods, WebMD reported. Prescription versions are called Xenical. A non-prescription formula called Alli has about half the dose of Xenical. A low-fat diet, consuming about 30 percent of daily calories from fat, is recommended before taking the drug. Supplements might be added to boost vitamins that are harder to absorb because of orlistat.

• Phentermine curbs the appetite and is usually approved for short-term use, such as a few weeks. It is an amphetamine that can increase the risk of addiction or abuse, so it requires a special prescription for a certain amount of time.

• Belviq helps to curb the appetite by promoting a feeling of fullness, according to Drugs.com. Diabetics can suffer side effects such as low blood sugar, headaches, fatigue, and back pain. The drug is not recommended for pregnant women or those who intend to get pregnant.

• Contrave combines naltrexone and bupropion, which are also used to treat alcohol dependence, depression and smoking cessation. Contrave increases metabolism and suppresses the appetite.

• Qsymia contains phentermine and also topiramate, a drug that helps burn calories, gives people a full feeling and makes food taste less appealing with the aim of less food intake. The two drugs are in lower doses than when prescribed alone, but they act as an appetite suppressant.

• Saxenda tricks the brain into thinking the stomach is full.

Other top diet drugs sold in non-prescription formulas include:

• Bitter orange, or citrus aurantium, has a possible modest benefit in weight loss, according to the Mayo Clinic. It helps burn calories and suppresses the appetite.

• Conjugated linoleic acid helps reduce body fat and also has a possible modest benefit, the Mayo Clinic noted.

• Green coffee extract reduces absorption of sugar and green tea extract decreases fat absorption. Both pills increase calorie and fat metabolism and may have a slight to modest benefit.

Pictures of Bitter Orange

Bitter Orange Fruits
Bitter Orange twigs

Bitter Orange

Contents

Bitter Orange

What Bitter Orange Is Used For

How Bitter Orange Is Used

News About Bitter Bitter Orange

Pictures of Bitter Orange

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