Common Name: Tawa Tawa

Local Tagalog Name: Gatas-Gatas

Scientific Name: Euphorbia Hirta
We all heard about the amazing wonders of the Tawa tawa plant when the juice is extracted and
made into a concoction of health and hemoglobin enhancing drink. It has even been recognized
by the Department of Health (DOH) for its effective fighting capabilities to control dengue virus.
Whats good with tawa tawa is that it is all organic which means that it is 100% all-natural. If
you ask me how to make this amazing plant that helps increase the hemoglobin count, please
read below. Otherwise, you can always buy from the Healing Galing office the Tawa Tawa Tonic
or make tea out of the miracle wonder plant made into a drinkable liquid extract with the same
amazing healing effects and power to control dengue and prevent it from killing an infected host.
How To Make Tawa Tawa Tonic / Tea
Take 5 to 6 full whole Tawa Tawa plants
Cut off the roots
Wash and clean
Fill a boiling pot with clean water
Boil the Tawa Tawa for 1 (one) minute in a slow rolling boil
Cool
Let the dengue fever victim drink only the Tawa Tawa water for 24 hours
Sip 1 to 1.5 glasses of Tawa Tawa water every hour
Dont be surprised that when you first drink this tonic concoction that it will taste really bitter at
first. This only means that you indeed have something wrong and imbalance in your body. In this
case, you have hemoglobin deficiency. It will sooner taste nothing like bitter after you get to
recover from your illness. On the other hand, if you are having a hard time making children drink
the liquid all natural tonic medicine, please feel free to add up a couple of tea spoon full of wild
and organic honey. This will help neutralize the taste so kids can easily drink it.
Healing Galing Version of Mixture
As per instruction, take a glass full of siniksik tawa tawa plant washed and clean from dust and
other impurities and boil it to 4 glasses of the same container of water. Boil until the liquid is
reduced to 3 glasses. Please note that you have to drink this one dosage every now and then
which means you will have to make another set and follow the same procedure to extract tawa
tawa tonic and drink again. Always make sure to drink it while its a bit hot and fresh.
http://www.products.healinggaling.com/health-wellness/tawa-tawa-tonic/

http://ucanr.edu/datastoreFiles/608-779.pdf

chili
http://appealingheart.blogspot.com/2013/07/chili-health-benefits-chili-leaves.html

Health Benefits:

An excellent source of vitamin A and C. Just one ounce of chili contains 70mg of vitamin
C, more than 100% of the RDA, and about 70% of the RDA for vitamin A.

The capsaicin in chilies may act as an anticoagulant perhaps helping to prevent blood
clots that can lead to a heart attack or stroke. Two teaspoon of Jalapeno pepper can rev up
the blood-clot-dissolving mechanism.

For those with a cold or allergies, eating chilis can provide temporary relief from nasal
and sinus congestion.

Contain bioflavonoids that may help prevent cancer.

A drop or two of hot-pepper extract on cotton applied to a sore tooth is an instant remedy
for toothache

Hot peppers are used as folk medicine to ward off senility.

Has aphrodisiac effect

Helps in digestion by promoting salivary and stomach secretions.

Prevents the growth of helicobacter pylori, the bacteria that causes ulcer.

Chili is made into warm lotion and applied for rheumatic pains. To make the lotion, crush
fruit, mix with oil and apply on affected part 3-4 times daily. Avoid using near the eyes.

An excellent medicine for lung; it acts as expectorant and can help prevent and alleviate
chronic bronchitis and emphysema. A hot spicy meal three times a week can help keep
airways free of congestion.

Chili Leaves Health Benefits:

Leaves are used for dressing wound.

The leaves are excellent sources of calcium, iron and Vitamin B.

The leaves are a good source of potassium and vitamin A.

The leaves can help relieve indigestion. Make an infusion of fresh leaves using one
tablespoon per cup of boiling water. Drink after meals.

For wellness: Eat one cup of fresh leaves everyday

Varieties:

Anaheim Chili is along; thin chili with a blunt end; this chili can be red or green and has
a mild, sweet taste.

Ancho this chili looks like tiny peppers. They are mild enough to taste their underlying
sweetness.

Birdeye or Bird Chili or Pequin these small red varieties are fiery hot.

Early Jalapeno is a popular American chili, which starts dark green and gradually turns
to red.

Habanero also called Scotch Bonnet, this variety is the hottest of all chilis and is small
and can be green, red or yellow. Color is not real guide to its heat properties, so dont be
fooled into thinking that green ones are mild. They are all very hot.

Poblano is a small, dark green chili, served whole in Spain either roasted or grilled. They
are mostly mild but you should still be cautious when eating them whole.

Red this is a long, rather wrinkled chilies which are green at first and then gradually
ripen to red.

Serrano is a long, red and very hot chili.

http://www.nutrition-and-you.com/chili-peppers.html
Chili peppers nutrition facts

Chili peppers, despite their fiery hotness, are one of very popular spices known for
their medicinal and health benefiting properties. The chili, actually, is a fruit pod
from the plant belonging to the nightshade family (Solanaceae), within the genus,
capsicum.

Scientific name: Capsicum annum. Some of other common members in the

Solanaceae family are tomato, aubergine, potato, etc.

dry chili peppers with seeds

green chili peppers
Dry chilli peppers with seeds.

Raw green chilies in a capsicum annum plant.

The chili plant is native to Central American region where it was employed as one
the chief spice ingredients in Mexican cuisine for centuries. It was later introduced
to the rest of the world by Spanish and Portuguese explorers during 16th and 17th
centuries, and today grown widely in many parts of the world as an important
commercial crop.

Several cultivars of chili peppers are grown all around the world. Chili plant is a
small, perennial shrub with woody stem, growing up to a meter in height. It bears
white flowers which subsequently develop into fruit pods of variable size, shape,
color, and pungency. Depending on the cultivar type, their hotness ranges from
mild, fleshy (Mexican bell peppers) to fiery, tiny, Nag Jalokiya chili peppers of Indian
subcontinent. The hotness of chili is measured in Scoville heat units (SHU). On the
Scoville scale, a sweet bell pepper scores 0, a jalapeo pepper around 2,500-4,000
units, and a Mexican habaeros may have 200,000 to 500,000 units.

Inside, each fruit features numerous tiny, white, or cream colored, circular, flat
seeds which clinging around the central white-placenta.

To harvest, chilies can be picked up while they are green, or when they reach
complete maturity and dry on the plant itself. In general, the fruits are ready for
harvesting once they mature and turn red. They are then left to dry under sun and
srink in size.

Chilies have a strong spicy taste that comes to them from the active alkaloid
compounds: capsaicin, capsanthin and capsorubin.

Health benefits of chili peppers

Chili pepper contains an impressive list of plant derived chemical compounds that
are known to have disease preventing and health promoting properties.

Chilies contain health benefiting an alkaloid compound in them, capsaicin, which

gives them strong spicy pungent character. Early laboratory studies on
experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic,
analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels
in obese individuals.

Fresh chili peppers, red and green, are rich source of vitamin-C. 100 g fresh
chilies provide about 143.7 g or about 240% of RDA. Vitamin C is a potent watersoluble antioxidant. It is required for the collagen synthesis inside the human body.
Collagen is one of the main structural protein required for maintaining the integrity
of blood vessels, skin, organs, and bones. Regular consumption of foods rich in
vitamin C helps protect from scurvy, develop resistance against infectious agents
(boosts immunity), and scavenge harmful, pro-inflammatory free radicals from the
body.

They are also good in other antioxidants such as vitamin-A, and flavonoids like carotene, -carotene, lutein, zea-xanthin, and cryptoxanthin. These antioxidant
substances in capsicum help protect the body from injurious effects of free radicals
generated during stress, diseases conditions.

Chilies contain a good amount of minerals like potassium, manganese, iron, and
magnesium. Potassium is an important component of cell and body fluids that helps
controlling heart rate and blood pressure. Manganese is used by the body as a cofactor for the antioxidant enzyme, superoxide dismutase.

Chilies are also good in B-complex group of vitamins such as niacin, pyridoxine
(vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in
the sense that human body requires them from external sources to replenish.

Chili peppers have amazingly high levels of vitamins and minerals. Just 100 g
provides (in % of recommended daily allowance):
240% of vitamin-C (Ascorbic acid),
39% of vitamin B-6 (Pyridoxine),
32% of vitamin A,
13% of iron,
14% of copper,
7% of potassium,
but no cholesterol.