Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews

Overview

Asparagus (Asparagus officinalis) is a plant widely grown as a vegetable. The spears are commonly eaten. The root and seeds are used to make medicine.

Asparagus can increase urine production and is also a good source of dietary fiber, folic acid, vitamin C, vitamin E, vitamin B6, and several minerals.

People use asparagus for high blood pressure, obesity, kidney stones, constipation, and many other purposes, but there is no good scientific evidence to support these uses.

Uses & Effectiveness ?

We currently have no information for ASPARAGUS overview.

Side Effects

When taken by mouth: Asparagus spears are commonly consumed as food. Eating asparagus can make the urine have a pungent smell. There isn’t enough reliable information to know if asparagus is safe when used in larger amounts as medicine. It can cause allergic reactions in sensitive people.

When applied to the skin: There isn’t enough reliable information to know if asparagus is safe to use. It can cause allergic reactions in sensitive people.

Special Precautions and Warnings

When taken by mouth: Asparagus spears are commonly consumed as food. Eating asparagus can make the urine have a pungent smell. There isn’t enough reliable information to know if asparagus is safe when used in larger amounts as medicine. It can cause allergic reactions in sensitive people.

When applied to the skin: There isn’t enough reliable information to know if asparagus is safe to use. It can cause allergic reactions in sensitive people.

Pregnancy: Asparagus spears are commonly consumed as a food. But asparagus extracts are possibly unsafe to use when pregnant. Asparagus extracts have been used for birth control, so they might harm hormone balances during pregnancy.

Breast-feeding: Asparagus spears are commonly consumed as a food. There isn’t enough reliable information to know if asparagus extracts are safe to use when breast-feeding. Stay on the safe side and stick to food amounts.

Allergy to onions, leeks, and related plants: Asparagus might cause an allergic reaction in people who are sensitive to other members of the Liliaceae family including onions, leeks, garlic, and chives.

Interactions ?

Moderate Interaction

Be cautious with this combination

• Asparagus might have an effect like a water pill or “diuretic.” Taking asparagus might decrease how well the body gets rid of lithium. This could increase how much lithium is in the body and result in serious side effects. Talk with your healthcare provider before using this product if you are taking lithium. Your lithium dose might need to be changed.

• Asparagus can decrease potassium levels. “Water pills” can also decrease potassium levels. Taking asparagus along with “water pills” might make potassium levels drop too low.

Dosing

Asparagus spears are commonly eaten as food. As medicine, there isn’t enough reliable information to know what an appropriate dose of asparagus might be. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult a healthcare professional before using.

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CONDITIONS OF USE AND IMPORTANT INFORMATION: This information is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects. This information may not fit your specific health circumstances. Never delay or disregard seeking professional medical advice from your doctor or other qualified health care provider because of something you have read on WebMD. You should always speak with your doctor or health care professional before you start, stop, or change any prescribed part of your health care plan or treatment and to determine what course of therapy is right for you.

This copyrighted material is provided by Natural Medicines Comprehensive Database Consumer Version. Information from this source is evidence-based and objective, and without commercial influence. For professional medical information on natural medicines, see Natural Medicines Comprehensive Database Professional Version.
© Therapeutic Research Faculty 2020.

Grandma’s Kidney Stone Remedies – Not All They’re Cracked Up to Be

HomeUncategorizedGrandma’s Kidney Stone Remedies – Not All They’re Cracked Up to Be

March 29, 2017

Kidney stones are—in the most literal sense—a pain. They are tiny, hard mineral/acid salt deposits that form in the kidneys. Though they usually have no singular cause, they typically form when the urine becomes concentrated, allowing these elements to crystallize and stick together. Why they form and what they’re made up of depends on the type of kidney stone. Types include:

• Calcium stones. Calcium stones form calcium or calcium oxalate. Oxalate is naturally found in certain foods (e.g., fruits, vegetables, chocolate and nuts) and is also produced by the liver. Situations such as having certain metabolic disorders, intestinal bypass surgery and high doses of vitamin D may increase the chances of calcium oxalate
• Cystine stones. Cystine stones form in individuals with a hereditary disorder—known as cystinuria—in which the kidneys release an excessive amount of certain amino acids
• Struvite stones. Struvite stones form in response to an infection. They can form quickly and can become quite large with little to no warning
• Uric acid stones. These stones are the result of a lack of fluid intake/loss of fluid, a high-protein diet or gout

With so many factors to consider, it’s no wonder kidney stones are so common. In fact, it may be the commonality that has led to so many home remedies. But, how effective are these “tried-and-true” at-home solutions to rid or prevent pesky kidney stones? Let’s take a look at some of the suggestions the internet has to offer:

Remedy #1: Steering clear of soda, coffee and tea will keep kidney stones at bay.

Effectiveness: Though this was once thought to be true by the scientific community, it has since been proven that these beverages do not increase the risk of kidney stones. In actuality, constant fluid intake—regardless of the type of fluid—generally decreases the risk. (Granted, water is always the best option.)

Remedy #2: Consuming Coke^® and steamed asparagus will break down kidney stones.

Effectiveness: Some say that diuretic properties of the popular cola combined with the phosphoric acid of steamed asparagus—half a pound, to be exact—is a surefire way to dissolve kidney stones. While the origins of this are unknown, The University of Chicago officially classified this remedy as “useless.”

Remedy #3: Drinking cranberry juice will help kidney stones pass.

Effectiveness: ENT. Right system, wrong problem.

It has been suggested that cranberry juice may help with urinary tract infections (UTI), but the tart beverage can actually make stones worse. Cranberries are high in oxalate, which may increase the risk of kidney stone development.

Remedy #4: Avoid alcoholic beverages to decrease the risk of forming kidney stones.

Effectiveness: Diuretics have struck again, this time in the form of alcohol.

There was a concern that the diuretic properties of alcohol would be a risk factor for developing kidney stones. In reality, beer and wine consumption may actually decrease the risk (in moderation).

Remedy #5: Drinking lemon juice and olive oil can help kidney stones pass with ease.

Effectiveness: Besides being a gross combination, there is no confirmed evidence that the acids in lemons and the lubrication properties of olive oil will help kidney stones pass easily (or at all, for that matter).

What’s the bottom line?

Whether found on the web or passed down by generations, home remedies have no place in the proper prevention or treatment of kidney stones. In fact, treatment should be discussed with a specialist to determine the best course of action for dealing with kidney stones.

Meet the Kidney Stone Specialists

At Partners In Urology, we treat kidney stones and other urologic conditions. With over 25 years of experience, we put our patients first, treating them with care and dignity.

 For more information or to schedule an appointment, contact us today.

Which asparagus is the most correct – AgroXXI

Anna Medvedeva

June 12, 2018 at 09:00

Asparagus – a low-calorie vegetable – features of declaration, storage and consumption asparagus. This culture is very popular in Europe, and in Russia it is eaten mainly by healthy lifestyle supporters and connoisseurs of natural aphrodisiacs.

Asparagus is a vegetable plant that has been known for over 2000 years. Of the 200 varieties of asparagus, only a few are eaten; it is a perennial herb or shrub plant, on a long branched stem there are many small leaves, soft needles, so asparagus resembles a Christmas tree. Young shoots 15-22 cm long and not thicker than 2 cm are used for food. Asparagus has a neutral taste.

Calorie content of asparagus is 20 kcal per 100 grams. Contains vitamins A, B1, B2, B5, B6, C, E H and PP, aspargin, and minerals: potassium, calcium, magnesium, zinc, iron, phosphorus and sodium, folic acid. Asparagine is rich in fiber, asparagine has a vasodilating effect, thereby lowering blood pressure and protecting the heart muscle. Asparagus is a natural diuretic, gently cleansing the kidneys, and is also credited with removing kidney stones. Asparagus has antiviral and antifungal properties, acts as an antioxidant, and has a choleretic effect.

Only three types of asparagus are used: white, green and purple. White is considered the most tender and noble. Green is the most popular. The purple variety of asparagus is quite rare, it has a taste with a slight bitterness. Asparagus is a seasonal plant, and although the vegetable can be found on supermarket shelves all year round, summer asparagus is still the most juicy and “correct”.

Store asparagus in the refrigerator for no longer than two to three days, covered with cling film. Often, asparagus is frozen, but already cooked, most often boiled. Asparagus can be boiled, fried, baked, marinated or steamed. Asparagus is often added to salads and soups, used as a side dish or addition to complex dishes.

Asparagine lowers blood pressure and strengthens the heart. Coumarins improve the condition of blood vessels and blood clotting. Saponins improve the secretion of the glands, remove mucus from the bronchi and thin the sputum. Carotenes provide cancer prevention. Folic acid makes the skin beautiful, prevents hair loss and the appearance of gray hair. Asparagus juice helps to get rid of swelling and warts, prevents the formation of cellulite.

Asparagus is considered to be a good aphrodisiac. Regulatory documents for this product is GOST R Fresh asparagus. Laboratory tests were carried out for compliance with TR TS 021/2011 “On food safety”, section Fruit and vegetable products. Declaration of conformity TR TS 021/2011 was registered and posted on the website of the Customs Union

(Source: Specialists of the Certification Body of the Federal State Budgetary Institution “Rostov Reference Center of Rosselkhoznadzor”).

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benefits and harms – Dietology.pro
Asparagus is not often mentioned when talking about seasonal vegetables. Classifying it as a delicacy is also not entirely correct.

This is something in between, between gastronomic delights and everyday food.

Taste properties will appeal to culinary gourmets, and adherents of proper nutrition will appreciate the useful qualities of the product. An easy-to-prepare side dish for meat and fish dishes, it will become an exquisite addition to the festive table.

Chemical composition and calorie content

Asparagus is a perennial plant that, with proper care, can remain viable for up to 20 years. The yield is on average 2.5 kg / m2, and under good weather conditions, the stems of the plant grow by 10 cm per day!

The chemical composition can be described in one phrase: a minimum of calories – a maximum of useful components.

Calorie content is only 20 calories per 100 grams of the product.

Nutritional properties of 100 g of asparagus look like this:

• Proteins – 2.2 g;
• Fat – 0.2 g;
• Carbohydrates – 3.8 g.

At the same time, the vitamin composition and the amount of useful nutrients are impressive:

• Vitamin K – 57% of the daily norm – improves blood clotting and strengthens blood vessels.
• Vitamin B9 or folic acid – 34% of the daily requirement – is responsible for cell growth, which is especially useful for women during pregnancy.
• Vitamin A – 18% DV – good for eyesight.
• Vitamin C – 12% of the daily norm – has an immunostimulating effect, protects the body from infectious and viral diseases.
• Vitamin E – 7% of the daily norm – prevents cell aging, has a general strengthening effect.

In addition, the plant contains potassium, phosphorus, calcium, iron, copper. Such a rich composition has a beneficial effect on the functioning of many body systems.

Species of asparagus

Asparagus as a biological genus has more than 200 species. In everyday life, when we talk about varieties, we mean division according to the color of the stem. It depends on growing conditions, in particular on the level of lighting. Green, light purple and white asparagus can grow on the same plant!

To get green asparagus, the plant is grown in the open sun. White asparagus grows underground, while purple asparagus is somewhere between white and green.

White has the most delicate taste, but it is inferior in nutritional properties to green and purple, since some elements are formed under the influence of sunlight. Most often in cooking use green asparagus.

The benefits of asparagus

• Prevention of cardiovascular diseases and strokes. The high content of vitamin K improves blood coagulation and strengthens the walls of blood vessels.
• Vitamins of group B serve as prevention of cardiovascular diseases.
• Beneficial effect on brain activity.
• Vitamin B helps to cope with depression with increased nervous stress, improves mood.
• Vitamins E and C prevent the development of Alzheimer’s disease.
• Prevention of diabetes mellitus.
• B vitamins are involved in the regulation of blood sugar, so asparagus will be useful for people with diabetes.
• Normalizes bowel function. The high fiber content improves intestinal motility, promotes the reproduction of favorable microflora and accelerates metabolic processes.
• Green asparagus, like other vegetables, contains vitamins C and E, glutathione, flavonoid and polyphenol, protects body cells from aging and prevents the development of malignant tumors.
• Benefits during pregnancy. Lack of folic acid production in the body is a common problem when carrying a child, 100 grams of asparagus provides 1/3 of the daily requirement of the expectant mother’s body for this element.
• Strengthens the immune system. Vitamins of groups B and C have immunostimulating general strengthening properties. The complex of vitamins has a beneficial effect on the condition of the skin, hair, nails.
• The substances contained, in particular potassium, contribute to the relaxation of the walls of blood vessels, which leads to the normalization of pressure.
• Beneficial effect on the kidneys. Boiled asparagus stimulates the excretion of salts from the body, helps to relieve swelling and protects against the formation of kidney stones.

Harm

As with any product, there are some contraindications to the use of asparagus. You have to be careful:

• for diseases of the gastrointestinal tract and duodenum;
• for allergies;
• children under 2;
• for cystitis, rheumatism and prostatitis.

What to cook with asparagus

Eat only the upper parts of the stems with small buds. The vegetable tolerates freezing well, so you can replenish the reserves of vitamins in the body all year round.

Regardless of the method of preparation, first peel the tough top layer, cut off the white base of the stem, rinse in cold water and dry.

To eat asparagus as a side dish, the stalks can be boiled, steamed, or pan-fried. In any case, the preparation of the side dish will take no more than 3-5 minutes of time.

Asparagus with vegetables

Ingredients:

• asparagus, carrots, tomatoes, eggplants, sweet peppers, onions – to taste.
• sunflower oil – 2 tbsp. l,
• salt, pepper to taste.

Cooking:

1. Cut vegetables into small pieces 3-4 cm;
2. Heat sunflower oil in a deep frying pan;
3. Saute asparagus, carrots and onions for 3-4 minutes;
4. Add pepper and eggplant, fry for 2-3 more minutes;
5. Add tomatoes, salt, ground pepper, a glass of water and simmer covered for 10 minutes.

Serve hot.

Pasta carbonara with asparagus

Ingredients:

• Feather pasta 200 g;
• Asparagus 300 g;
• Tomatoes 200 g;
• Egg 1 pc.;
• Parmesan cheese 50 g;
• Olive oil 1 tbsp. l.;
• Garlic 1 clove;
• Salt, pepper, basil to taste;

Cooking:

1. Boil pasta;
2. Fry asparagus, tomatoes, garlic in olive oil for 2-3 minutes;
3. Mix grated cheese, eggs, spices;
4. Mix boiled pasta well with sauce;
5. Add vegetables;
6. When serving, top with grated cheese and garnish with herbs.