BLACK SEED: SEED OF BLESSING

Written by Ken Babal, C.N.

A seed that few people in the US have heard of is used by a large portion of the world's population and has a history that dates back 3,000 years. References to this seed can be found in some of the oldest religious and medical texts. It is called black cumin seed. Black cumin (Nigella sativa) (not to be confused with cumin, the common kitchen herb) is an herbaceous annual, which reaches a height of twelve to eighteen inches. It is believed to be indigenous to the Mediterranean but is cultivated in other parts of the world including Saudi Arabia, northern Africa and parts of Asia. The common English name for Nigella sativa is Love in a Mist.

History of Black Seed
Black cumin seed, or black seed for short, was found in Tutankhamen's tomb, implying that it played an important role in ancient Egyptian practices. Although its exact role in Egyptian culture is not known, we do know that items entombed with a king were carefully selected to assist him in the afterlife. The earliest written reference to black seed is found in the book of Isaiah in the Old Testament (Isaiah 28:25,27 NK1V). Avicenna (Ibn Sina) (980-1037), the renowned Persian philosopher and physician who wrote the classic text.The Canon of Medicine, refers to black seed as the seed "that stimulates the body's energy and helps recovery from fatigue or dispiritedness." A saying attributed to the Prophet Muhammad (S.A.W.) is, "Hold onto the use of the black seed for in it is healing for every illness except death."
These passages are the inspiration for Islamic medicine, which recognizes black seed as a natural remedy for maintaining and storing body heat and dryness. It is believed that a reduced metabolic rate (innate heat) is the cause of most illnesses. The body, in losing energy, also loses its ability to dispose of toxins resulting in a greater chance of contracting illness. Many practitioners believe the modern Western diet tends to produce phlegm (wetness). The prophetic reference of black seed having "a remedy for every illness is not exaggerated as it first appears. Recent research has provided evidence, which indicates black seed, can significantly boost the immune system, especially if taken over time. The prophetic phrase "hold onto the use of the seed" also emphasizes consistent usage of the seed. Traditionally, black seed has been used in the Middle and Far East as a panacea for a variety of ailments including bronchitis, asthma, headache, rheumatism and related inflammatory conditions, increasing milk production in nursing mothers, digestive disturbances, parasite infection and supporting immunity. Its oil is used to treat skin condition such as eczema and boils, and is used topically to treat cold symptoms. The Arabic text Medicines of the Prophets lists as many as fifty illnesses for which black seed has effective healing qualities. Its many uses have earned it the Arabic approbation "Seed of Blessing."

Modern Research
Over 150 research papers have confirmed many of the healing properties attributed to black seed, especially in regard to allergies, asthma, fungal problems and immune disorders. Among the hundreds of biologically active compounds in black seed are the volatile oils of thymoquinoline and dithymoquinone. These phytochemicals strongly inhibit an enzyme that contributes to pain (called lipoxygenase) and prevent the release of histamine from mast cells. Histamine often causes allergic reactions and is associated with respiratory conditions such as bronchial asthma. The compounds in black seed oil have also been demonstrated to inhibit tumor cells in laboratory experiments-even those resistant to anticancer drugs. One study showed that when incubated with black seed extract, cancer cells were unable to produce chemicals necessary for blood vessel growth. Without a blood supply, a tumor cannot grow. Human studies also verify the immune-boosting action of black seed. Subjects who took black seed capsules displayed a 72 percent increase in helper to suppressor T-cell ratio as well as an increase in NK (natural killer) cell functional activity. These findings suggest that black seed could play an important role in the treatment of cancer, AIDS and other immune deficiency states. According to USDA phytochemical and ethnobotanical databases compiled by lames Duke, Ph.D., black seed also contains limonene. Found in high amounts in lavender, limonene is being investigated for use as a treatment for some types of cancer. In Europe, ongoing scientific research has fueled immense public interest into the health benefits of black seed, particularly in Austria and Germany where black seed supplements are sold in most health food stores.

Suggestion for using black Seed
Whole black cumin seeds can be found in many Indian, Persian and Russian markets and can be used in baked goods and pickles. Crush the seeds to use in beverages, curries or as a pepper substitute. A tea is also available containing black seed and rooibos. Black seed also comes in honey syrup that can be added to beverages, cereal, yogurt, desserts and baked goods. Black seed oil extract is available as softgel capsules and pure oil. Either form may be taken preventively for immune support. For arthritis, swallow capsules and apply pure oil to affected area. For respiratory problems, dilute the oil (1 part black seed oil to 5 parts olive oil), rub on chest and back; heat a little oil and inhale the vapors. For head cold, rub forehead and sides of face close to the ears with black seed oil. As an energy tonic, take the oil in orange juice in the morning. In spite of it being used for energy, black seed also relieves insomnia. For sleep disturbances, take one teaspoon of the oil and one teaspoon of honey in warm milk. Rub the temples with the oil and turn off the lights. Black seed is not recommended during pregnancy. For more information visit your health food store retailer or go to www.blackseedusa.com.

Ken Babal is a nutritionist in private practice in Los Angeles and staff nutritionist for Erewhon Natural Foods Market. He is the author of Maitake: King of Mushrooms (Keats 1997) and Good Digestion: Your Key to Vibrant Health (Alive 2000). He appears ' The Discovery Health Channel documentary "Alternatives Uncovered."

INGREDIENTS

Here are some common ingredients and their descriptions:

ACETIC ACID: Occurs naturally in most fruits and vegetables. It is used in cheese, baked goods, and animal feeds. Solvent for gums, resins, and volatile oils. Potential adverse skin reactions include irritation or itching, hives, and overgrowth of organisms that do not respond to germ killers. It may cause gastrointestinal distress, skin and eye irritation. In its glacial form (w/o much water) it is highly corrosive and its vapors are capable of producing lung obstruction. It caused cancer in rats and mice when given orally or by injection. It is GRAS- Generally Recognized As Safe by the FDA but caution is advised. The additive may be unsafe, poorly tested, or used in foods we eat too much of.

MALT EXTRACT: Extracted from barley that has been allowed to germinate, then heated to destroy vitality, and dried. I tbs contains 6 grams of sugar. The extract is mixed with water and allowed to solidify. It is used as a nutrient and as a texturizer in cured meat and poultry. Generally Recognized As Safe.

LEMON EXTRACT: It is made from lemon zest extracted from alcohol. Used in perfumes and food flavorings.It can cause an allergic reaction and has been suspected of being a co-additive cause of cancer.

WHAT IS WRONG IN A PRODUCT?

Written by Zaheer Uddin

Why certain products are Haram? What are the reasons? The answer is very simple. There are many ingredients, which are derived or made from a Haram source, like animal fat and alco­hol etc. If that Haram ingredient is listed as part of a product then that particular product should be avoided. If a Haram ingredient is less than 2%, then the manufacturer is not obliged to mention that ingredient on the label. In any case, without inquiring with the manufacturer about the source and origin of such ingredient, one cannot make the decision about the status of that product.

BREAD, BAGEL AND ROLLS: May contain animal shortening, animal based mono and diglycerides.

BREAD CRUMBS AND COATING MIXES: May contain animal shortening, animal based mono and diglycerides.

CANDY AND CHOCOLATE: May contain animal based mono and diglycerides, gelatin, whey, animal fat, alcohol, animal sourced glycerin and marshmallows.

CEREAL: May contain animal based mono and diglycerides, animal shortening, whey and gelatin.

CHEESE: May contain animal enzyme, whey and gelatin.

CHEWING GUM: May contain animal gum base, stearates and animal based glycerin.

COOKIES AND BISCUITS: May contain animal fat, whey, animal based mono and diglycerides and glycerin.

DESSERT AND PUDDING: May contain gelatin, whey, animal based mono and diglycerides.

FISH PRODUCTS: May contain animal based mono and diglycerides, whey and animal shortening.

CAKE AND BAKING MIX: May contain animal based mono and diglycerides and animal shortening.

FROZEN AND PACKED DINNER: May contain non-zabiha meat, animal enzyme and animal fat.

ICE CREAM AND SHERBET: May contain animal based mono and diglycerids, gelatin, wine, rum and stearates.

MILK PRODUCTS: May contain animal based mono and diglycerides, shortening and marshmallows.

MUSTARD AND SAUCES: May contain animal based mono and diglycerides, wine, wine vinegar and cheese made of animal enzyme.

FROZEN PIZZA: May contain animal sourced enzyme, brewer's yeast and animal base in sauce.

SHAMPOO AND CONDITIONERS: May contain pork collagen and protein.

SOAP: May contain pork tallowate and glycerin.

TOOTHPASTE AND MOUTHWASH: May contain pork glycerin and alcohol.

YOGURT: May contain gelatin and animal based mono and diglycerides.

HOW TO PREPARE A HALAL MEAL?

HOW ABOUT A RECIPE TODAY:) BAKLAVA RECIPE- TURKISH STYLE

BAKLAVA
Prep Time: 20 minutes
Total Cooking Time: 30 minutes Serves 15-18

Ingredients

1 standard package phyllo dough
2 cups (4 sticks) unsalted butter 3 cups sugar
3 1/2 cups water
1 tbsp. lemon juice
1 1/2 cup ground walnuts



Instructions

Thaw the phyllo dough to room temperature.
Prepare the syrup by boiling the sugar and the water. Add the lemon juice and boil for about 15­-20 minutes. Set aside and allow it to cool to room temperature.
Preheat the oven to 375 degrees.
Gently melt the butter without browning it.
Open the phyllo dough and unroll it carefully.
Lightly butter the bottom of a 9x13x2 inch bak­ing pan (shallow sides are a must) with a brush. Brush every 2-3 sheets with the melted butter before layering the next sheets on top of it.
When half the dough is used in this manner, spread the walnuts across the dough evenly. Drizzle the walnuts with enough melted butter.
Continue to layer the remaining sheets of dough and keep brushing them with butter.
Cut the baklava into diagonal or square 1-inch strips and pour the rest of the butter on the baklava.
Bake at 375 degrees until golden brown.
Remove it from the oven and place on a cooling rack. Immediately, gradually pour the syrup over it and let it cool at least 2 hours.