Most people consider food strictly by way of their palates or stomachs. For them, food is eaten for the pleasure of it or for the satisfied, full feeling after a meal. Still others eat only what the taste buds or habit dictate without any thought as to what is healthy for the body or not. However, food is more than habit or psychological comfort, it is also a kind of natural medicine…or poison for the system.

ANY illness can be traced to one of three factors: genetic, environmental or poor nutritional habits. And of these, the food you eat or don't eat is the first most contributing factor to ill health. Very few people are aware of the effects of food on the system and intentionally eat certain foods for a period of time to initiate a positive health improvement.

Poor dietary habits can trigger genetic tendencies such as cancers and many other illnesses. Yet the medical 'industry' concentrates on a pharmaceutical/symptomatic approach to health care. The direct relationship between what you eat (or don't) and health is minimally taught in the majority of medical schools that traditionally concentrate more on disease rather than prevention of 'dis-ease' and maintenance of good health.
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Let us consider the artichoke and the very long list of health benefits it offers. But first, there are artichokes and Jerusalem artichokes which are a different plant and not an artichoke at all nor from Jerusalem.

This article is about true artichokes or the Cynar scolymus, member of the thistle family (globe artichoke, etc.). Helianthus tuberosus (Jerusalem artichoke) is a member of the sunflower family and is not a true artichoke at all - it is the tuber that is eaten. Both have cynarin and silymarin, however the true artichoke (cynar scolymus), globe artichoke and varieties have higher levels of both and are the kind used most for liver/gall and more treatment.

The choke (heart) of small artichokes or the Spanish or Italian varieties, can be eaten whole. There are no hairs to remove as is the case with larger varieties.

Since ancient times, the artichoke has been used for liver and gallbladder conditions, 'cleaning' the blood, as well as the bladder. The Egyptians highly prized it as a health and diet food and Plinius described it as the 'food for the rich' because of the health problems contributed to a 'rich' life style - excessive in rich foods, fats and wine that led to liver illnesses (such as cirrhosis), gout and a general run down condition.

Today we know that the artichoke is very high in fibre, potassium, calcium, iron, phosphorus and other trace elements important for a balanced system. It is known to positively help poor liver function (thus helping to lower the blood cholesterol), arteriosclerosis, gout, supports the treatment of hepatitis and improves the gall secretions. It can slightly lower the blood sugar, improve the appetite and digestion, is diuretic and may help some migraine conditions (most especially those caused by toxins in the blood). As it helps the body rid itself of excess water and moves toxins it also has the added side effect of an improved skin luminosity.

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