Can Carrot Juice Cure Chronic Coughs?

Juicing provides a way for you to consume many of the nutrients in fruits and vegetables even if you have difficulty eating several servings of whole produce daily. Carrot juice contains several essential nutrients, providing a rich source of antioxidants, vitamins and minerals, as well as natural sugar that provides your body with energy. While drinking carrot juice does not cure diseases, like those that cause some types of chronic cough, nutrients in the juice can benefit your overall health and might help control the symptoms.

Vitamins in carrot juice might help control some types of chronic coughing.Photo Credit Stockbyte/Stockbyte/Getty Images

Asthma

Nutrients found in carrot juice might benefit those with a chronic cough due to asthma. During an asthma attach, the airways that allow air to move into your lungs become irritated and constricted, causing coughing and difficulty breathing. Both beta carotene -- a form of vitamin A -- and choline might aid in controlling asthma, according to the University of Maryland Medical Center. Drinking carrot juice provides a rich source of both nutrients, though the specific effect of carrot juice on asthma severity has not yet been fully investigated.

Whooping Cough

Carrot juice provides a source of nutrients that might also play a role in controlling pertussis, or whooping cough, a bacterial infection that leads to long-term severe coughing that proves especially harmful for children. The University of Maryland Medical Center recommends that individuals with whooping cough consume a range of nutrients, especially vitamin C and beta carotene. Carrot juice can modestly increase your vitamin C consumption, and provides a rich source of vitamin A to help your body fight against the bacterial infection.

Preventing Respiratory Issues

Drinking carrot juice might benefit the health of your respiratory tract, even if you do not currently have a chronic cough. A study published in "Respiratory Research" in 2005 found that vitamin A deficiency in rats contributed to bronchial reactivity, a factor that contributes to chronic obstructive pulmonary disease and chronic coughing. Though studies conducted in humans are required to draw definitive conclusions regarding the role of vitamins in preventing chronic coughing, drinking carrot juice can prevent the vitamin A deficiency that might negatively affect your airways.

Considerations

If you have a chronic cough, you must seek medical attention to both diagnose the underlying health issue and learn how to control your symptoms. While carrot juice might benefit your respiratory health and might play a role in controlling some diseases that cause chronic coughing, it does not serve as a treatment for chronic cough. If you're interested in alternative treatments to help control your coughing, talk to your physician -- she can recommend lifestyle and dietary choices that might complement any traditional medical treatments you require.

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How to Cook Shrimp With a Wok

The shape of a wok pan allows the food to cook quickly over high heat without burning. Shrimp cooks in only a few minutes in a hot wok. The wok is most often used to make stir-fry dishes, but you also can cook shrimp by itself or lightly flavored with your favorite sauce. No matter how you choose to serve the shrimp, using a wok allows you to enjoy a healthy meal even when you are limited on time.

Cook shrimp in a wok for a quick meal. Photo Credit Jupiterimages/Comstock/Getty Images

Step 1

Peel and devein the shrimp if you didn't buy it that way. Cut along the shell and peel it off. Cut along the black vein that is visible on the curved edge and pull it out with the knife or your fingers.

Step 2

Heat your wok over high heat and add the oil. Swish the oil around inside the wok with a spatula to cover the surface.

Step 3

Place fresh or frozen vegetables in the heated wok if you are making a stir fry with the shrimp. Frozen vegetables do not need to be thawed before cooking. Cook the vegetables until they begin to get tender and heated through.

Step 4

Drop in the ginger and garlic. Cook for one minute, stirring the ingredients frequently. Substitute 1 tsp. each of ground ginger and garlic powder if desired.

Step 5

Add the shrimp to the wok, stirring it regularly for two to three minutes. When the shrimp turns pink, pour in your choice of stir-fry sauce, or a mixture of broth and soy sauce. Add salt and pepper or other preferred spices, such as red pepper flakes.

Step 6

Stir fry the shrimp another one to two minutes to cook it through. Remove the shrimp from the wok to the serving platter. Add any desired garnishes to the shrimp.

Things You'll Need

• 2 lbs. large shrimp
• Knife
• 1 tbsp. oil
• 2 cups fresh or frozen vegetables
• 2 tsp. finely chopped ginger
• 2 cloves minced garlic
• Sauce

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How Many Calories are in a Turkey Sandwich?

If you typically pack a sandwich for lunch, keeping your choices varied can help avoid lunchtime monotony. As an alternative to a ham or peanut butter and jelly sandwich, place a couple of slices of turkey and your favorite condiments between two slices of bread. How you build your sandwich dictates how many calories it contains.

A turkey sandwich with lettuce, tomato and cheese. Photo Credit rez-art/iStock/Getty Images

Choose Your Ingredients Wisely

Your choice of bread plays a significant role in the total calories of your turkey sandwich. Two slices of regular white bread contain 148 calories, while two slices of cracked wheat bread have 130 calories. The exact number of calories depends on the density of your bread and slice thickness. Four slices of prepackaged luncheon meat turkey add 60 calories to the sandwich. One tablespoon of cholesterol-free mayonnaise contributes 103 calories, and a teaspoon of yellow mustard adds another three calories to the sandwich. A 1-ounce slice of Swiss cheese has 106 calories, and 1/4 cup of shredded iceberg lettuce has three calories. In total, a sandwich with these ingredients contains between 405 and 423 calories, depending on the bread choice. Decrease the number of calories significantly by leaving off the mayonnaise, and boost nutrients by adding extra vegetables such as tomatoes, cucumbers or sprouts.

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PORTERESIA

Porteresia coarctata is a species of grass in the Poaceae, family, native to India, Sri Lanka, Bangladesh and Myanmar.

Porteresia
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
(unranked):	Commelinids
Order:	Poales
Family:	Poaceae
Genus:	Porteresia Tateoka
Species:	P. coarctata
Binomial name
Porteresia coarctata (Roxb.) Tateoka
Synonyms
Indoryza coarctata (Roxb.) A.N.Henry & B.Roy Oryza coarctata Roxb. Oryza triticoides Griff. Sclerophyllum coarctatum (Roxb.) Griff.

Porteresia coarctata is considered by some botanists to be the only species in the genus, Porteresia. Other authors maintain instead that it should belong in the rice genus Oryza, as Oryza coarctataRoxb. It is a form of wild rice that grows in saline estuaries in Bangladesh and is harvested and eaten as a delicacy. The plant is salt-tolerant, and is seen as a possibly important source of salt-tolerance genes for transfer to other rice species. It is closely related to Oryza australiensis.

References

1. ^ "entry for Porteresia". World Checklist of Selected Plant Families. Retrieved February 15, 2014.
2. ^ "The Plant List". Retrieved 1 February 2015.
3. ^ ^a b Kew World Checklist of Selected Plant Families, entry for Oryza.
4. ^ "Tropicos.org". Retrieved 1 February 2015.
5. ^ SM Humayun Kabir (2012). "Rice".  In Sirajul Islam and Ahmed A. Jamal. Banglapedia: National Encyclopedia of Bangladesh (Second ed.). Asiatic Society of Bangladesh.
6. ^ Sengupta, S.; Majumder, A. L. (2010). "Porteresia coarctata (Roxb.) Tateoka, a wild rice: A potential model for studying salt-stress biology in rice". Plant, Cell & Environment 33 (4): 526–542. doi:10.1111/j.1365-3040.2009.02054.x.
7. ^ "Salt Tolerance in the Halophytic Wild Rice, Porteresia coarctata Tateoka" 114: 675–684. JSTOR 2556839.
8. ^ Rangan, L.; Sankararamasubramanian, H. M.; Radha, R.; Swaminathan, M. S. (2002). "Genetic relationship of Porteresia coarctata Tateoka using molecular markers". Plant Biosystems - an International Journal Dealing with all Aspects of Plant Biology 136 (3): 339–348. doi:10.1080/11263500212331351239.

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FRITILLARIA CAMSCHATCENSIS

Fritillaria camschatcensis is a species of fritillary native to northeastern Asia and northwestern North America, including northern Oregon, Washington, British Columbia, Alaska, northern Japan, and the Russian Far East (Amur,  Kamchatka,  Khabarovsk, Magadan, Primorye, Sakhalin and the Kuril Islands). It has many common names, typically Kamchatka fritillary or Kamchatka lily.

It is also called rice lily, northern rice-root, or (misleadingly) "Indian rice" or "wild rice", because of the rice-like bulblets that form around its roots. It is also sometimes known as skunk lily, dirty diaper and outhouse lily because of the flower's unpleasant smell.

Kamchatka lily
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
Order:	Liliales
Family:	Liliaceae
Genus:	Fritillaria
Species:	F. camschatcensis
Binomial name
Fritillaria camschatcensis (L.) Ker-Gawl
Synonyms
Amblirion camschatcense (L.) Sweet Fritillaria camschatcensis f. flavescens(Makino) T.Shimizu Fritillaria camschatcensis var. flavescensMakino Fritillaria saranna Stejneger Lilium camschatcense L. Lilium nigrum Siebold Lilium quadrifoliatum E.Mey. ex C.Presl Sarana edulis Fisch. ex Baker

Yet another vernacular name is "chocolate lily" because of its brown color, but that term is also applied to Fritillaria biflora (in California) or to the distantly related Arthropodium strictum whose flowers smell of chocolate.

Description

Fritillaria camschatcensis produces bulbs with several large fleshy scales, similar to those of commercially cultivated garlic. Leaves are lanceolate, up to 10 cm long, borne in whorls along the stem. Stem is up to 60 cm tall, with flowers at the top. Flowers are spreading or nodding (hanging downwards), dark brown, sometimes mottled with yellow.

Uses

Fritillaria camschatcensis produces starchy bulbs, often eaten by various wild animals and also by the Indigenous peoples of the region. In 2012 there was a small movement to revive the use of plant in British Columbia by West Coast First Nations.

References and External Links

1. ^ The Plant List
2. ^ Kew World Checklist of Selected Plant Families.
3. ^ Flora of North America v 26 p 168, Fritillaria camschatcensis.
4. ^ Ker Gawler, John Bellenden. 1809. Botanical Magazine 30: sub pl. 1216, Fritillaria camschatcensis.
5. ^ Linnaeus, Carl von. 1753. Species Plantarum 1: 303, as Lilium camschatcense.
6. ^ Shimizu, Tatemi. 1983. New Alpine Flora of Japan in Color 2: 358, as Fritillaria camtschatcensis forma flavescens
7. ^ "The Story from Here | June 20, 2012. CBC.ca. 2012-06-20. Retrieved 2012-07-01.

• USDA Plants Profile
• Photo of the Chocolate Lily
• European Garden Flora, Vol. 1

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