Bitter Ground/Bitter melon medicinal Uses

BITTER GROUND/BITTER MELON: with scientific name:- MOMORDICA CHARANTIA.L AMARGOSO;

It has been known that, this medicinal veggies has bitter taste due to it momordicin contents presence in the veggies. Researchers have proved that momordica charantia can be used for the Treatment of Diabetes. With the Uses of Bitter ground, have shown to increase production of better Cells by the pancreas, there by improving the body's ability to produce insulins. It is also advise to use it in the treatment of skin diseases, and in women's, it can restore the ability of sterilization etc. It has been recommended by the department of health of the Philippines, as one of the best herbal medicine for its ability to help with liver problem, Diabetes, and HIV. It is one of the common herbs chinese herbology uses for Diabetics. And in other parts of the world, such as philippines the leaves are used for the treatment of cough remedy for children's. Bitter melon is generally consumed cooked in the green or early yellowing stage. The young shoots and leaves of the bitter melon may also be eaten as greens. The fruit is very bitter raw and can be soaked in cold water and drained to remove some of those strong flavours. In Chinese cuisine, bitter melon  is valued for its bitter flavour, typically in stir-fries often with pork and douchi, soups, dim sum, and herbal teas gohyah tea. It has also been used in place of hops as the bittering ingredient in some beers in China and Okinawa. Bitter gourd is commonly eaten throughout India. In North Indian cuisine, it is often served with yogurt on the side to offset the bitterness, used in curry such as sabzi or stuffed with spices and then cooked in oil. In South Indian cuisine, it is used in numerous dishes such as thoran thuvaran mixed with grated coconut, stir-fried with spices, theeyal cooked with roasted coconut and pachadi which is considered a medicinal food for diabetics, making it vital in Malayali's diet. Other popular recipes include preparations with curry, deep-frying with peanuts or other ground nuts, and Kakara kaya pulusu in Telugu, a soup with fried onions and other spices. In Karnataka bitter melon is known as hāgalakāyi in Kannada; in Tamil Nadu it is known as paagarkaai or pavakai in Tamil.  In these regions, a special preparation called pagarkai pitla, a kind of sour koottu, is common. Also commonly seen is kattu pagarkkai, a curry in which bitter melons are stuffed with onions, cooked lentil and grated coconut mix, then tied with thread and fried in oil. In the Konkan region of Maharashtra, salt is added to finely chopped bitter gourd, known as karle in Marathi, and then it is squeezed, removing its bitter juice to some extent. After frying this with different spices, the less bitter and crispy preparation is served with grated coconut. Bitter melon is known as karate Konkani;  in Goa; it is valued for its health benefits and used widely in Goan cuisine. In northern India and Nepal, bitter melon, known as  Nepali, prepared as a fresh pickle. For this, the vegetable is cut into cubes or slices, and sautéed with oil and a sprinkle of water. When it is softened and reduced, it is crushed in a mortar with a few cloves of garlic, salt and a red or green pepper. It is also eaten sautéed to golden-brown, stuffed, or as a curry on its own or with potatoes. In Burmese cuisine, bitter melon is sauteéd with garlic, tomatoes, spices and dried shrimp and is served as an accompaniment to other dishes. Such a dish is available at street stalls and deli counters throughout the country. In Sri Lanka, it is known as Sinhala:  karavila and is an ingredient in many different curry dishes . e.g., karawila curry and karawila sambol which are served mainly with rice in a main meal. Sometimes large grated coconut pieces are added, which is more common in rural areas. Karawila juice is also sometimes served there. In Pakistan, where it is known as karela  in Urdu-speaking areas, and Bangladesh, where it is known as korola  in Bengali, bitter melon is often cooked with onions, red chili powder, turmeric powder, salt, coriander powder, and a pinch of cumin seeds. Another dish in Pakistan calls for whole, unpeeled bitter melon to be boiled and then stuffed with cooked minced beef, served with either hot tandoori bread, naan, chappati, or with khichri (a mixture of lentils and rice.  A soft drink made from bitter melon Bitter melon, known as gōyā  in Okinawan, and nigauri  in Japanese although the Okinawan word gōyā is also used. is a significant ingredient in Okinawan cuisine, and is increasingly used in Japanese cuisine beyond that island. In Indonesian cuisine, bitter melon, known as pare in Javanese and Indonesian also paria is prepared in various dishes, such as gado-gado, and also stir-fried, cooked in coconut milk, or steamed. In Christian areas in Eastern Indonesia it is cooked with pork and chile, the sweetness of the pork balancing against the bitterness of the vegetable. In Vietnamese cuisine, raw bitter melon slices known as mướp đắng or khổ qua in Vietnamese, eaten with dried meat floss and bitter melon soup with shrimp, are common dishes. Bitter melons stuffed with ground pork are commonly served as a summer soup in the south. It is also used as the main ingredient of stewed bitter melon. This dish is usually cooked for the Tết holiday, where its "bitter" name is taken as a reminder of the bitter living conditions experienced in the past. In Thai cuisine, the Chinese variety of green bitter melon, mara  in Thai, is prepared stuffed with minced pork and garlic, in a clear broth. It is also served sliced, stir-fried with garlic and fish sauce until just tender. Varieties found in Thailand range from large fruit to small fruit. The smallest fruit variety mara khii nok is generally not cultivated, but is occasionally found in the wild and is considered the most nutritious variety. In the cuisine of the Philippines, bitter melon, known as ampalaya in Tagalog and parya in Ilokano, may be stir-fried with ground beef and oyster sauce, or with eggs and diced tomato. The dish pinakbet, popular in the Ilocos region of Luzon, consists mainly of bitter melons, eggplant, okra, string beans, tomatoes, lima beans, and other various regional vegetables all stewed together with a little bagoong-based stock. In Trinidad and Tobago, bitter melons, known as caraille or carilley, are usually sautéed with onion, garlic and scotch bonnet pepper until almost crisp. In Mauritius, bitter melons are known as margose or margoze. Traditional medicinal uses Edit A close-up view of an Indian bitter gourd Bitter melon has been used in various Asian and African herbal medicine systems for a long time. In Turkey, it has been used as a folk remedy for a variety of ailments, particularly stomach complaints. In traditional medicine of India, different parts of the plant are used as claimed treatments for diabetes particularly Polypeptide-p, an insulin analogue, and as a stomachic, laxative, antibilious, emetic, anthelmintic agent, for the treatment of cough, respiratory diseases, skin diseases, wounds, ulcer, gout, and rheumatism. harmacology  Momordica charantia has a number of purported uses including cancer prevention, treatment of diabetes, fever, HIV and AIDS, and infections. While it has shown some potential clinical activity in laboratory experiments, "further studies are required to recommend its use" In 2012, the germplasm and chemical constituents, such as momordicin within several varieties of the gourd, were being studied. For fever reduction and relief of menstrual problems, there is no scientific research to back these claims. For cancer prevention, HIV and AIDS, and treatment of infections, there is preliminary laboratory research, but no clinical studies in humans showing a benefit. With regard to the use of Momordica charantia for diabetes, several animal studies and small-scale human studies have demonstrated a hypoglycemic effect of concentrated bitter melon extracts. In addition, a 2014 review shows evidence that Momordica charantia, when consumed in raw or juice form, can be efficacious in lowering blood glucose levels. However, multiple reviews have found that Momordica charantia does not significantly decrease fasting blood glucose levels or A1c, indicators of blood glucose control, when taken in capsule or tablet form. Momordica charantia may be beneficial in diabetes; however, the effects seem to depend on how it is consumed. More studies need to be performed in order to verify this effect. The Memorial Sloan Kettering Cancer Center concludes that bitter melon "cannot be recommended as a replacement therapy for insulin or hypoglycemic drugs". In the Caribbean, tea brewed from cerasee leaves is a popular remedy for stomach and abdominal ailments. The plant grows wild in many areas, and the tea is made with freshly gathered leaves. The dried leaves in tea bags are also sold commercially and readily available for sale in stores. Adverse effects . Reported side effects include diarrhea, abdominal pain, fever, hypoglycemia, urinary incontinence, and chest pain. Symptoms are generally mild, do not require treatment, and resolve with rest. Pregnancy Bitter melon is contraindicated in pregnant women because it can induce bleeding, contractions, and miscarriage