Guyabano
Scientific Name:Anona Muricata Linn.
Common Names:guanábana (Spanish),graviola (Portuguese), Brazilian pawpaw,guyabano (Filipino), corossolier,guanavana, toge-banreisi, durian benggala, nangka blanda, sirsak, and nangka londa, mullaatha, shul-ram-fal and hanuman fal.
Guyabano tree, or soursop in English (Scientific Name : Anona muricata Linn.) is a small tree, usually about 5 to 7 meters high. Guyabano is a fruit bearing tree, broadleaf, flowering, and evergreen that is native to Central America, the Caribbean and South America. Guyabano can be found in Mexico, Colombia, Brazil, Peru, and Venezuela. Guyabano or Soursop are also native in sub-Saharan African countries. Guyabano or Soursop is adaptable to tropical climate and are currently cultivated for its fruit in most Southeast Asian countries such as Malaysia, Indonesia and Philippines.
Guyabano fruit is a green, pear-shaped fruit covered with soft spines. Matured guyabano or soursop fruit weighs about 2 to 5 kilograms. Guyabano fruit is ovoid and large, up to 18 centimeters long, with thin skin and the soft edible whitish pulp that is fleshy and fibrous. Guyabano has inedible black seeds. Guyabano fruit or soursop fruit has distinct sweet-sour flavor that tastes like pineapple and strawberry with a tang of sour citrus taste.
Guyabano leaves are oval shaped with smooth, shiny texture. Guyabano leaves are 7 to 20 centimeters in length, pointed on both ends, with petioles about 5 mm long. Guyabano flowers bloom all year round but its peak is from May to June. Guyabano has a solitary flower that is large, yellow or greenish-yellow in color. The three outer petals are broadly ovate with a heart-shaped base, up to 5 centimeters long, and 3 centimeters wide; and the inner three are also large, elliptic to obviate, and rounded..
Guyabano fruits are harvested in its maturity – when the skin is shiny green or yellowish green in color. Guyabano fruit is used as vegetable and made into sweet meat, while the ripe Guyabano fruit can be eaten raw or prepared as dessert.
Guyabano or soursop is also known to possess medicinal properties that include cancer fighting activity.
GUYABANO (SOUR SOP) TEA FOR CANCER, DIABETES, ARTHRITIS AND OTHER INFLAMMATORY DISEASES. COME AND LETS TALK ABOUT IT.
HOW TO PREPARE:
You will be needing 40 pcs of Guyabano leaves
1 liter clean water
1 liter clean water
NOTE: USE MATURE BUT NOT TOO OLD LEAVES. AIR DRIED LEAVES ARE BETTER THAN FRESH LEAVES BECAUSE IT CONCENTRATES THE MEDICINAL PROPERTIES OF THE LEAVES MAKING IT MORE EFFECTIVE. DON'T ALSO DO SUN OR OVEN DRY BECAUSE TOO MUCH HEAT WILL COOK THE NUTRITIONAL VALUE OF THE LEAVES, THUS LOSING ITS POTENCY.
PROCEDURE:
1. Boil the 1 liter water in a sauce pan.
2. As soon as it boils, add the leaves and turn the heat to low.
3. Simmer it for 20 minutes. The color will turn to golden brown or just like the color of regular tea.
4. let it cool before drinking.
2. As soon as it boils, add the leaves and turn the heat to low.
3. Simmer it for 20 minutes. The color will turn to golden brown or just like the color of regular tea.
4. let it cool before drinking.
The tea is only good for 7-8 hours and may be refrigerated.
*GUYABANO TEA MUST BE TAKEN FOR 30 DAYS, 3 TIMES A DAY, ONE GLASS BEFORE MEALS. THE TEA IS EASILY ABSORBED IN AN EMPTY STOMACH.
*It should only be taken for 30 days. More than that, it will destroy the normal flora.
*After 30 days, have yourself checked by your doctor to examine if the disease is still there. If the symptoms is still there, taper the dose to maintenance dose.
*If the symptoms disappear before the 30 day treatment, continue taking the tea to make sure that no single sick cell is present.
30 day treatment, 3x a day, one glass 30 minutes before meals no skipping.
MAINTENANCE DOSE:
ONE GLASS OF TEA A DAY 30 MINUTES BEFORE MEALS FOR 5 DAYS EXCEPT SATURDAY OR SUNDAY. HAVE AT LEAST 2 DAYS REST PERIOD A WEEK.
Note:
-Don't mix the tea with other healing substances to avoid incompatibility.
-Dont overuse the tea. Follow the procedure.
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