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Ramadan Iftar? Don’t forget the condiments!
The Prophet’s favorite condiments were honey, olive
oil, salt, and vinegar.
The Qur’an (2:168) says, "Yea people: eat of what
is on earth, lawful and wholesome." According to Muslim, Allah’s
Messenger said, "The stomach is the central basin of the body, and
the veins are connected to it. When the stomach is healthy, it passes on
its condition to the veins, and in turn the veins will circulate the
same; and when the stomach is putrescence, the veins will absorb such
putrescence and issue the same."
We can assume from this Hadith that the Prophet ate what
suited his stomach. And what better time to eat the best and the most
suitable foods than during Ramadan? For the Prophet has said, "Fast
(the month of Ramadan) so to heal your bodies from diseases."
Using the Hadith as a guide, I have explored, in a
five-part series, how some of the Prophet’s favorite foods are
beneficial to our health. Part one deals with condiments; Part two, with
fruits; Part three, with vegetables; Part four, with meat and milk
products; and Part five, with grains.
Honey
In Bukhari (Volume 7: Book 65), Aisha narrates that,
"Allah's Apostle used to love sweet edible things and honey."
He also attributed many healing powers to honey. The Holy Qur’an
(16:69) says, "From its [the bee’s] belly, comes forth a drink of
varying colors wherein is a cure for people. Surely there is a sign for
those who would give thought."
Honey is not just a sugar, but also a complex
combination of enzymes, organic acids, esters, antibiotic agents, trace
minerals, and yet unidentified components! One pound of honey contains
1.4 grams of protein, 23 milligrams of calcium, 73 milligrams of
phosphorus, 4.1 milligrams of iron, 1 milligram of niacin and 16
milligrams of vitamin C. Honey has been attributed externally with
healing wounds and burns, and making the skin supple and smooth.
Internally, honey is a cure-all, with specific benefits for the
digestive system and as a tonic for general health and well-being.
Olive Oil
The Prophet also advised us to, "Use olive oil as a
food and ointment for it comes from a blessed tree" (Tirmidi). In
Crete, a recent study showed that even though 90% of Cretans consume an
average of 60-70 pounds of oil a year per person, the incidence of
coronary disease is very low compared to other countries.
Everyone knows that animal fats contain saturated fatty
acids that vertically increase blood cholesterol levels. But
mono-unsaturated fatty acids, like olive oil, control LDL levels while
raising HDL levels. In fact, no other naturally produced oil has as
large an amount of monounsaturated fatty acids (mainly oleic acid) as
olive oil.
Olive oil also contains vitamins E and K, and
polyphenols, which provide a defense mechanism that delays aging and
prevents carcinogenesis, atherosclerosis, liver disorders, and
inflammations. Oleates in the oil also promote bone formation in
children and protect the bones of the elderly. Even The Journal of the
National Cancer Institute reported that olive oil offers strong
protection in the fight against breast cancer.
Salt
Contrary to popular modern belief, salt is also a
beneficial condiment. The Prophet said, "Salt is the master of your
food. God sent down four blessings from the sky - fire, water, iron and
salt" (Ibn Maja). UNICEF reports that the body needs only minute
amounts of iodine (from iodized salt) to function properly. Yet, a lack
of the nutrient causes various disorders, from stunted growth to
cretinism, a most serious condition. Even mild deficiency produces
mental impairment. Studies estimate that children living in iodine-
deficient areas forfeit up to 10 to 15 IQ points.
Doctors often recommend replacing water and salt lost
during exercise and when working outside in jobs such as agriculture.
Increased salt intakes have been used successfully to combat Chronic
Fatigue Syndrome as well. Dramatic deficiencies or "excessive"
sodium intakes have been associated with other conditions and diseases
such as stomach cancer. Testing the salinity of perspiration has proven
to be a good test for cystic fibrosis.
The most talked-about effect of salt is the association
of dietary sodium and elevated blood pressures (hypertension). However,
the American Society published a good overview of recent scientific
evidence as a supplement to The American Journal of Clinical Nutrition
for Clinical Nutrition in February 1997, and the Medical Journal of
Australia reviewed that debate earlier this year. They found that the
kidneys efficiently process this "excess" sodium in healthy
people. In fact, in cases of hypotension, genetic factors explain a
quarter to a half of blood pressure variability – five times more than
environmental factors such as stress, physical activity/exercise,
smoking and, of course, diet. Among dietary risk factors, obesity is
generally recognized as the most important followed by excess alcohol
consumption and then salt intake.
In May 1998, JAMA published a large meta-analysis
confirming a 1996 study and documenting, as well, a series of adverse
changes to blood chemistry among those placed on low-sodium diets in
clinical trials. All told, there have been six clinical trials, five of
which were limited to randomized controlled trials. These provide
consistent evidence of only a minor blood pressure response to a
restriction of dietary sodium.
Vinegar
The Prophet has also called vinegar a "blessed
seasoning" (Muslim). Modern science has confirmed that it indeed
does have many "blessings." A recent book called, simply,
Vinegar talks about many ways in which vinegar benefits our health, and
cites numerous scientific proofs of this claim. However, vinegar
"miracles" were known even before the time of the Prophet
(SAW). The first-century Greek doctor Dioscorides, who traveled widely
with the Roman army, was a careful observer of the medicine of his time.
In his writings, he describes the use of a substance he calls 'oxymel,'
or sour honey, for arthritis-like pains.
Over the centuries, oxymel – a combination of apple
cider vinegar and honey – has been widely used to dissolve painful
calcium deposits in the body, and for other health problems such as hay
fever. This is because apple cider vinegar is nutrient-rich, including
amino acids, enzymes, manganese, magnesium, potassium, and silicon. It
improves metabolism and can counteract the effects of excess lactic acid
in the bloodstream released during exercise and stress.
It has also been used as a tonic to help those with
arthritis, blood pressure, cholesterol, colds, constipation, cramps,
diabetes, diarrhea, indigestion, muscle stiffness, and sore throat. In
his over 300-page book Vinegar, D. Lawrence cites over 100 studies in
praise of the condiment. Many more claims of vinegar’s benefits are
documented in respected journals like Science Digest, The
Pharmacological Basis of Therapeutics and The Journal of the American
Medical Association.
Perhaps, though, the most important thing we can learn
from Prophetic nutrition is moderation. As we sort through the wisdoms
of Prophetic nutrition in our attempt to reconcile them with modern
"science," we must always remember what the Qur’an (20:8 1)
says, “Eat of the good things We have provided for
your sustenance, but commit no excess therein."
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