Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Chinese lantern,[1] Japanese lantern,[1] or Winter cherry, Physalis alkekengi,  (Bladder cherry,;[1] Japanese: h?zuki), is a relative of P. peruviana (Cape Gooseberry), easily identifiable by the larger, bright orange to red papery covering over its fruit, which resemble paper lanterns. It is native from southern Europe east across southern Asia to Japan. It is an herbaceous perennial plant growing to 40–60 cm tall, with spirally arranged leaves 6–12 cm long and 4–9 cm broad. The flowers are white, with a five-lobed corolla 10–15 mm across, with an inflated basal calyx which matures into the papery orange fruit covering, 4–5 cm long and broad.
 
Cultivation
Physalis alkekengi, or the Chinese Lantern, blooms during Winter and dries during Spring. Once it is dried, the bright red fruit is seen. The outer cover is a thin mesh that held the flower petals, seen in golden colour
It is a popular ornamental plant, though it can be invasive with its wide-spreading root system sending up new shoots some distance from where it was originally planted. In various places around the world, it has escaped cultivation.[2] It has food and medicinal uses.[2][3]
 
Traditional uses
The dried fruit of Physalis alkekengi is called Kaknaj in the Unani system of medicine, and used as a diuretic, antiseptic, liver corrective, and sedative.[4]
Chemical constituents
Like a number of other species in the genus Physalis, it contains a wide variety of physalins.[5][6][7] When isolated from the plant, these have antibacterial[8] and leishmanicidal[9][10] activities in vitro.
It also contains caffeic acid ethyl ester, 25,27-dehydro-physalin L, physalin D, and cuneataside E.[11]
 
Cultural significance
In Japan, its seeds are used as part of the Bon Festival as offerings to guide the souls of the deceased. There is also an annual market dedicated to the flower called h?zuki-ichi which occurs every year in Asakusa around Sens?-ji every year on July 9 and 10.
 
References
1. ^ a b c "USDA GRIN Taxonomy, entry for Physalis alkekengi".
2. ^ a b "1. Physalis alkekengi Linnaeus". Flora of China.
3. ^ Azadeh Montaserti, Maryam Pourheydar, Mozafar Khazaei, and Rostam Ghorbani (Winter 2007), "Anti-fertility effects of physalis alkekengi alcoholic extract in female rat", Iranian Journal of Reproductive Medicine 5 (1): 13–16, ISSN 1680-6433
4. ^ Rasheed N.M.A., Shareef M.A., Ahmad M., Gupta V.C., Arfin S., Shamshad A.K "HPTLC finger print profile of dried fruit of Physalis alkekengi Linn." . Pharmacognosy Journal 2010 2:12 (464-469)
5. ^ Matsuura, T; Kawai, M; Makashima, R; Butsugan, Y (1970), "Structures of physalin A and physalin B, 13,14-seco-16,24-cyclo-steroids from Physalis alkekengi var. Francheti.", Journal of the Chemical Society. Perkin transactions 1 5: 664–70, ISSN 0300-922X, PMID 5461642
6. ^ Qiu, L; Zhao, F; Jiang, Zh; Chen, Lx; Zhao, Q; Liu, Hx; Yao, Xs; Qiu, F (Apr 2008), "Steroids and flavonoids from Physalis alkekengi var. franchetii and their inhibitory effects on nitric oxide production.", Journal of Natural Products 71 (4): 642–6, doi:10.1021/np700713r, PMID 18348534
7. ^ Kawai, M; Yamamoto, T; Makino, B; Yamamura, H; Araki, S; Butsugan, Y; Saito, K (2001), "The structure of physalin T from Physalis alkekengi var. franchetti.", Journal of Asian natural products research 3 (3): 199–205, doi:10.1080/10286020108041391, ISSN 1028-6020, PMID 11491395
8. ^ Silva, M.T.G.; Simas, S.M.; Batista, T.G.; Cardarelli, P.; Tomassini, T.C.B. (2005). "Studies on antimicrobial activity, in vitro, of Physalis angulata L. (Solanaceae) fraction and physalin B bringing out the importance of assay determination". Memorias do Instituto Oswaldo Cruz 100: 7.
9. ^ leishmanicidal[dead link]
10. ^ Choudhary M.I., Yousaf S., Ahmed S., Samreen , Yasmeen K., Atta-ur-Rahmang "Antileishmanial physalins from Physalis minima" Chemistry and Biodiversity 2005 2:9 (1164-1173)
11. ^ YUAN Ye,XU Nan,BU Xian-kun,ZHAN Hong-li,ZHANG Meng-meng Chemical constituents of Physalis alkekengivar. franchetii(?) "Chinese Traditional and Herbal Drugs" http://en.cnki.com.cn/Article_en/CJFDTOTAL-ZCYO201012005.htm (Liaoning University of Traditional Chinese Medicine,Dalian 116600,China)   [source - retrieved from   http://en.wikipedia.org/wiki/Physalis_alkekengi    on  6/6/2013]
Height:
18-24 in. (45-60 cm)
Spacing:
24-36 in. (60-90 cm)
Hardiness:
USDA Zone 2a: to -45.5 °C (-50 °F)
USDA Zone 2b: to -42.7 °C (-45 °F)
USDA Zone 3a: to -39.9 °C (-40 °F)
USDA Zone 3b: to -37.2 °C (-35 °F)
USDA Zone 4a: to -34.4 °C (-30 °F)
USDA Zone 4b: to -31.6 °C (-25 °F)
USDA Zone 5a: to -28.8 °C (-20 °F)
USDA Zone 5b: to -26.1 °C (-15 °F)
USDA Zone 6a: to -23.3 °C (-10 °F)
USDA Zone 6b: to -20.5 °C (-5 °F)
USDA Zone 7a: to -17.7 °C (0 °F)
USDA Zone 7b: to -14.9 °C (5 °F)
USDA Zone 8a: to -12.2 °C (10 °F)
USDA Zone 8b: to -9.4 °C (15 °F)
USDA Zone 9a: to -6.6 °C (20 °F)
USDA Zone 9b: to -3.8 °C (25 °F)
USDA Zone 10a: to -1.1 °C (30 °F)
USDA Zone 10b: to 1.7 °C (35 °F)
Sun Exposure:
Sun to Partial Shade
Danger:
Parts of plant are poisonous if ingested
Bloom Color:
White/Near White
Bloom Time:
Mid Summer
Foliage:
Grown for foliage
Other details:
Average Water Needs; Water regularly; do not overwater
May be a noxious weed or invasive
Soil pH requirements:
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)
7.6 to 7.8 (mildly alkaline)
Patent Information:
Non-patented
Propagation Methods:
By dividing the rootball
From seed; direct sow outdoors in fall
From seed; sow indoors before last frost
From seed; direct sow after last frost
Seed Collecting:
Remove fleshy coating on seeds before storing
Allow unblemished fruit to ripen; clean and dry seeds
Unblemished fruit must be significantly overripe before harvesting seed; clean and dry seeds
Ferment seeds before storing
Properly cleaned, seed can be successfully stored  [source - retrieved from    http://davesgarden.com/guides/pf/go/1894/   on  6/6/2013]
 
Read more: http://davesgarden.com/guides/pf/go/1894/#ixzz2VRRZvJwK
 
CAUTION
Most – but not all – physalis species produce edible fruits, with a basic flavor recalling ... For example, the hardy Physalis alkekengi is popular for its large, bright ...
 
These plants grow in most soil types and do very well in poor soils and in pots. They need lots of water throughout the growing year, except towards fruit-ripening time. Plants are susceptible to many of the common tomato diseases and pests; other pests such as aphids, white flies, spider mites, and the false potato beetle (Leptinotarsa juncta) also attack them. Propagation is by seed. Some species are self-incompatible and require multiple plants for fruit set.
The typical Physalis fruit is similar to a firm tomato (in texture), and like strawberries or other fruit in flavor; they have a mild, refreshing acidity. Most – but not all – physalis species produce edible fruits, with a basic flavor recalling a tomato/pineapple-like blend. Some species like cape gooseberries and tomatillos have numerous named cultivars, which offer a range of flavors from tart to sweet to savory. Physalis fruit have around 53 kcal for 100 grams,[4] and are rich in cryptoxanthin.
 
Its uses are similar to the common tomato or to fruits with a refreshing taste. Once extracted from its husk, it may be eaten raw or used in salads, desserts, as a flavoring, and in jams and jellies. They can also be dried and eaten much like raisins or other small dried fruit. Cape gooseberries contain large amounts of pectin, and are therefore suitable for jams and pies.
The cape gooseberry is native to the Americas, but is commonly grown and feral in many subtropical areas, including South Africa (the "Cape" in the common name). Another important commercial type is the tomatillo (P. philadelphica). Physalis fruit are significant as an export product e.g. for Colombia.
Some species are grown as ornamental plants. For example, the hardy Physalis alkekengi is popular for its large, bright orange to red husks.
 
In Chinese medicine, the Physalis is used as a remedy for abscesses, coughs, fevers and sore throats, among others.[5] Smooth groundcherry (P. subglabrata) is considered a hallucinogenic plant by some, and its cultivation for other than ornamental purposes is outlawed in Louisiana by State Act 159. However, its use as a hallucinogen does not appear widespread.
 
The extinct Dacian language has left few traces, but in De Materia Medica by Pedanius Dioscorides, a plant called Strychnos alikakabos (???????? ??????????) is discussed, which was called kykolis (or cycolis) by the Dacians. Some have considered this plant to be Physalis alkekengi, but Ashwagandha (Withania somnifera) has been proposed as an alternative candidate and indeed this widely-traded medical plant seems to be a better match.[6]   [source - retrieved from   http://en.wikipedia.org/wiki/Physalis    on  / /2013]
 
General poisoning notes:
Chinese-lantern (Physalis alkekengi) is an outdoor ornamental grown for its lantern-shaped fruit cover (pericarp). The enclosed immature fruits contain sufficient quantities of solanine to cause gastroenteritis and diarrhea in children. The mature fruits are apparently edible (Lampe and McCann 1985).  [source - retrieved from    http://www.cbif.gc.ca/pls/pp/ppack.info?p_psn=239&p_type=all&p_sci=sci   on  6/6/2013]
 
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to  www.jw.org].
 
To view a movie on this plant, go to,  http://www.youtube.com/watch?v=AhyF4LdkE28
 
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Your Friend in Christ Iris89
 
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org! 

 
Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Cinnamon (disambiguation), Cinnamon (pron.: /?s?n?m?n/ SIN-?-m?n) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon".
 
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia.
 
The Hebrew Bible makes specific mention of the spice many times: first when Moses is commanded to use both sweet cinnamon (Hebrew: ?????????, qinn?môn) and cassia in the holy anointing oil in Proverbs where the lover's bed is perfumed with myrrh, aloes, and cinnamon; and in Song of Solomon, a song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon. Cinnamon was a component of the Ketoret that is used when referring to the consecrated incense described in the Hebrew Bible and Talmud. It was offered on the specialized incense altar in the time when the Tabernacle was located in the First and Second Jerusalem Temples. The ketoret was an important component of the Temple service in Jerusalem.
 
It was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus.  Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Bangladesh, Sri Lanka, Malabar Coast of India and Burma.   It is also alluded to by Herodotus and other classical writers. It was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year's worth of the city's supply at the funeral for his wife Poppaea Sabina in AD 65.
 
Before the foundation of Cairo, Alexandria was the Mediterranean shipping port of cinnamon. Europeans who knew the Latin writers who were quoting Herodotus knew that cinnamon came up the Red Sea to the trading ports of Egypt, but whether from Ethiopia or not was less than clear. When the Sieur de Joinville accompanied his king to Egypt on crusade in 1248, he reported what he had been told—and believed—that cinnamon was fished up in nets at the source of the Nile out at the edge of the world. Through the Middle Ages, the source of cinnamon was a mystery to the Western world. Marco Polo avoided precision on this score.  In Herodotus and other authors, Arabia was the source of cinnamon: giant Cinnamon birds collected the cinnamon sticks from an unknown land where the cinnamon trees grew and used them to construct their nests; the Arabs employed a trick to obtain the sticks. This story was current as late as 1310 in Byzantium, although in the first century, Pliny the Elder had written that the traders had made this up in order to charge more. The first mention of the spice growing in Sri Lanka was in Zakariya al-Qazwini's Athar al-bilad wa-akhbar al-‘ibad ("Monument of Places and History of God's Bondsmen") in about 1270. This was followed shortly thereafter by John of Montecorvino, in a letter of about 1292.
Indonesian rafts transported cinnamon (known in Indonesia as kayu manis- literally "sweet wood") on a "cinnamon route" directly from the Moluccas to East Africa, where local traders then carried it north to the Roman market.[16][17][18] See also Rhapta.
 
Arab traders brought the spice via overland trade routes to Alexandria in Egypt, where it was bought by Venetian traders from Italy who held a monopoly on the spice trade in Europe. The disruption of this trade by the rise of other Mediterranean powers, such as the Mamluk Sultans and the Ottoman Empire, was one of many factors that led Europeans to search more widely for other routes to Asia.
 
Portuguese traders finally landed in Ceylon (Sri Lanka) at the beginning of the sixteenth century and restructured the traditional production and management of cinnamon by the Sinhalese, who later held the monopoly for cinnamon in Ceylon. The Portuguese established a fort on the island in 1518 and protected their own monopoly for over a hundred years.
 
Dutch traders finally dislodged the Portuguese by allying with the inland Kingdom of Kandy. They established a trading post in 1638, took control of the factories by 1640, and expelled all remaining Portuguese by 1658. "The shores of the island are full of it", a Dutch captain reported, "and it is the best in all the Orient: when one is downwind of the island, one can still smell cinnamon eight leagues out to sea." (Braudel 1984, p. 215)
 
The Dutch East India Company continued to overhaul the methods of harvesting in the wild and eventually began to cultivate its own trees.
In 1767, Lord Brown of East India Company established Anjarakkandy Cinnamon Estate near Anjarakkandy in Cannanore (now Kannur) district of Kerala, and this estate became Asia's largest cinnamon estate.
 
The British took control of the island from the Dutch in 1796. However, the importance of the monopoly of Ceylon was already declining, as cultivation of the cinnamon tree spread to other areas, the more common cassia bark became more acceptable to consumers, and coffee, tea, sugar, and chocolate began to outstrip the popularity of traditional spices.
 
Cultivation
Global annual production of cinnamon and cassia comes to 27,500-35,000 tons. Cinnamom verum accounts for 7,500-10,000 tons of production with the remainder produced by other species   In Sri Lanka, only Cinnamomum verum is cultivated. Sri Lanka still produces 80-90% of the world's supply of Cinnamomum verum, and this species is also cultivated on a commercial scale in Seychelles and Madagascar.   Global production of the other species comes to 20,000-25,000 tons, of which Indonesia produces around two-thirds of the total, with significant production in China. India and Vietnam are also minor producers.
Cinnamon is harvested by growing the tree for two years then coppicing it. The next year, about a dozen shoots will form from the roots.
 
The branches harvested this way are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark. The inner bark is then prised out in long rolls. Only the thin (0.5 mm (0.020 in)) inner bark is used; the outer, woody portion is discarded, leaving metre-long cinnamon strips that curl into rolls ("quills") on drying. Once dry, the bark is cut into 5–10 cm (2.0–3.9 in) lengths for sale.
 
The bark must be processed immediately after harvesting while still wet. Once processed, the bark will dry completely in four to six hours, provided that it is in a well-ventilated and relatively warm environment. A less than ideal drying environment encourages the proliferation of pests in the bark, which may then require treatment by fumigation. Bark treated this way is not considered to be of the same premium quality as untreated bark.
 
Sri Lanka cinnamon has a very thin, smooth bark with a light-yellowish brown colour and a highly fragrant aroma. In recent years in Sri Lanka, mechanical devices have been developed to ensure premium quality and worker safety and health, following considerable research by the Universities in that country led by the University of Ruhuna.
 
The Sri Lankan grading system divides the cinnamon quills into four groups:
* Alba, less than 6 mm (0.24 in) in diameter
* Continental, less than 16 mm (0.63 in) in diameter
* Mexican, less than 19 mm (0.75 in) in diameter
* Hamburg, less than 32 mm (1.3 in) in diameter
These groups are further divided into specific grades. For example, Mexican is divided into M00 000 special, M000000, and M0000, depending on quill diameter and number of quills per kg.
Any pieces of bark less than 106 mm (4.2 in) long are categorized as quillings. Featherings are the inner bark of twigs and twisted shoots. Chips are trimmings of quills, outer and inner bark that cannot be separated, or the bark of small twigs.
 
Species
A number of species are often sold as cinnamon:
* Cinnamomum verum ("True cinnamon", Sri Lanka cinnamon or Ceylon cinnamon)
* C. burmannii (Korintje, Padang Cassia, or Indonesian cinnamon)
* C. loureiroi (Saigon cinnamon, Vietnamese cassia. or Vietnamese cinnamon)
* C. cassia (Cassia or Chinese cinnamon) [source - retrieved from  http://en.wikipedia.org/wiki/Cinamon on  1/05/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to  www.jw.org].
 
Research on Cinnamon for Health
Recent studies have found that cinnamon may have a beneficial effect on blood sugar.
 
One of the first human studies was published in 2003 in a medical journal called Diabetes Care. Sixty people with type 2 diabetes took 1, 3, or 6 grams of cinnamon in pill form daily, an amount roughly equivalent to one quarter of a teaspoon to 1 teaspoon of cinnamon.
 
After 40 days, all 3 amounts of cinnamon reduced fasting blood glucose by 18 to 29%, triglycerides by 23 to 30%, LDL cholesterol by 7 to 27%, and total cholesterol by 12 to 26%.
 
For more information about cinnamon and diabetes, read Is Cinnamon a Proven Diabetes Remedy?
 
Preliminary lab and animal studies have found that cinnamon may have antibacterial and antifungal properties. It's active against Candida albicans, the fungus that causes yeast infections and thrush, and Helicobacter pylori, the bacteria responsible for stomach ulcers.
Safety of Cinnamon
 
People taking diabetes medication or any medication that affects blood glucose or insulin levels shouldn't take therapeutic doses of cinnamon unless they're under a doctor's supervision. Taking them together may have an additive effect and cause blood glucose levels to dip too low.
Also, people who have been prescribed medication to manage their blood sugar should not reduce or discontinue their dose and take cinnamon instead, especially without speaking with a doctor. Improperly treated diabetes can lead to serious complications, such as heart disease, stroke, kidney disease, and nerve damage.
 
Cassia cinnamon, the kind of cinnamon normally found in grocery stores and in supplement form, naturally contains a compound called coumarin. Coumarin is also found in other plants such as celery, chamomile, sweet clover, and parsley.
At high levels, coumarin can damage the liver. Coumarin can also have a "blood-thinning" effect, so cassia cinnamon supplements shouldn't be taken with prescription anti-clotting medication, such as Coumadin (warfarin), or by people with bleeding disorders.
 
Cinnamon can also be found in a concentrated oil form that comes from cinnamon bark. Some of these products are not intended for consumption, but instead are used for aromatherapy essential oils. Also, the oil is highly potent and an overdose can depress the central nervous system. People should not take the oil to treat a condition unless under the close supervision of a qualified health professional.
 
Pregnant women should avoid excessive amounts of cinnamon and shouldn't take it as a supplement.  [source - retrieved from http://altmedicine.about.com/od/cinnamon/a/cinnamon.htm   on  //2013]
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Your Friend in Christ Iris89
 
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
 
 
 
 

Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Climbing Blueberry Billardiera longiflora
 
A choice Tasmanian climber that sports thin twining stems that produce creamy-yellow purple-tipped waxy flowers in spring. In autumn, outstandingly lovely clusters of deepest violet grape-sized berries appear when this unusual color for autumn is appreciated. Hardy in zones 7-9, this variety grows 6-10 feet in full to part sun.
 
No shade of purple is lovelier than the fruit, it's a tasty treat, too. This evergreen climber twines up any available support.  (source - retrieved from  http://www.seedman.com/fruit.htm   on  4/2/2013)
 
Origin:
New South Wales and Tasmania.
Plant Group:
Vines.
Hardiness:
Sunset zones: Not listed.
USDA zones: 8-9. Heat zones: 9-8.
Mature size:
Height: 6-10 feet (2-3 m).
Flowering period:
June.
Flowering attributes:
Pendent, narrow bell-shaped flowers open a pale chartreuse, turning a creamy white in its prime and then aging to lavender-purple.
Leaf attributes:
Evergreen, linear lance-shaped, dark green leaves.
Growth habit:
Climber.
Light:
Sun to partial shade.
Soil:
Humus rich, neutral to acidic, moist, well-drained soil.
Feeding:
Mulch well with composted manure or compost. Feed once a month with a complete organic fertilizer during the growing season.
Propagation Methods:
Sow fresh seed as soon as ripe in autumn. Old seed may take up to a year to germinate.
Softwood cuttings in early summer.
Pruning Methods:
Prune after fruiting and is only neccessary for rejuvenation or to keep confined to its space.  (source - retrieved from  http://rainyside.com/plant_gallery/vines/BillardieraLongiflora.html   on  4/2/2013)
 
 
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to  www.jw.org].
 
View plant and fruit at,  https://www.google.com/search?q=Climbing+Blueberry+Billardiera+longiflora&hl=en&client=firefox&hs=IOE&rls=com.yahoo:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=24xbUfGjPOPT0gHVloCoDA&ved=0CDsQsAQ&biw=1280&bih=854
 
 
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Your Friend in Christ Iris89
 
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
 

 
Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Theobroma cacao also cacao tree and cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae,[1] native to the deep tropical region of America. Its seeds are used to make cocoa powder and chocolate.
 
Leaves are alternate, entire, unlobed, 10–40 cm (3.9–16 in) long and 5–20 cm (2.0–7.9 in) broad.
 
The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, 1–2 cm (0.39–0.79 in) diameter, with pink calyx. While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the order Diptera.  The fruit, called a cacao pod, is ovoid, 15–30 cm (5.9–12 in) long and 8–10 cm (3.1–3.9 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare a refreshing juice. Each seed contains a significant amount of fat (40–50%) as cocoa butter. Their most noted active constituent is theobromine, a compound similar to caffeine.
 
Cacao (Theobroma cacao) belongs to the genus Theobroma classified under the subfamily Sterculioidea of the mallow family Malvaceae. Cacao is one of 22 species of Theobroma.
 
T. cacao is widely distributed from southeastern Mexico to the Amazon basin. There were originally two hypotheses about its domestication; one said that there were two foci for domestication, one in the Lacandon area of Mexico and another in lowland South America. More recent studies of patterns of DNA diversity, however, suggest that this is not the case. Motomayor et al. sampled 1241 trees and classified them into 10 distinct genetic clusters. This study also identified areas, for example around Iquitos in modern Peru, where representatives of several genetic clusters originated. This result suggests that this is where T. cacao was originally domesticated, probably for the pulp that surrounds the beans, which is eaten as a snack and fermented into a mildly alcoholic beverage.  Using the DNA sequences obtained by Motomayor et al. and comparing them with data derived from climate models and the known conditions suitable for cacao, Thomas et al. have further refined the view of domestication, linking the area of greatest cacao genetic diversity to a bean-shaped area that encompasses the border between Brazil and Peru and the southern part of the Colombian-Brazilian border.  Climate models indicate that at the peak of the last ice age 21,000 years ago, when habitat suitable for cacao was at its most reduced, this area was still suitable, and so provided a refugium for the species. Thomas et al. speculate that from there people took cacao to Mexico, where selection for the beans took place.
 
Cacao trees grow well as understory plants in humid forest ecosystems. This is equally true of abandoned cultivated trees, making it difficult to distinguish truly wild trees from those whose parents may originally have been cultivated.
Cacao production has increased from 1.5 million tons in 1983-1984 to 3.5 million tons in 2003-2004, almost entirely due to the expansion of the production area rather than to yield increases. Cacao is grown both by large agroindustrial plantations and small producers, the bulk of production coming from millions of farmers who have a few trees each.
 
A tree begins to bear when it is four or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 300-600 seeds (10 pods) are required to produce 1 kg (2.2 lb) of cocoa paste.
Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate. The most prized, rare, and expensive is the Criollo group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is less bitter and more aromatic than any other bean. The cacao bean in 80% of chocolate is made using beans of the Forastero group. Forastero trees are significantly hardier than Criollo trees, resulting in cheaper cacao beans. Trinitario, a hybrid of Criollo and Forastero, is used in about 10% of chocolate. The new, genetically-based classification into 10 groups may well help breeders to create new varieties that are both pest- and disease-resistant and contain valued flavours.
 
Major cocoa bean processors include Hershey's, Nestlé and Mars, all of which purchase cocoa beans via various sources.
 
In June 2009, Mars Botanicals, a division of Mars, launched Cirku, a cocoa extract product that provides cocoa ?avanols made with a patented process that contains a high level of phytonutrients.
 
The pests and diseases to which cacao is subject, along with climate change, mean that new varieties will be needed to respond to these challenges. Breeders rely on the genetic diversity conserved in field genebanks to create new varieties, because cacao has recalcitrant seeds that cannot be stored in a conventional genebank.  In an effort to improve the diversity available to breeders, and ensure the future of the field genebanks, experts have drawn up a A Global Strategy for the Conservation and Use of Cacao Genetic Resources, as the Foundation for a Sustainable Cocoa Economy. The strategy has been adopted by the cacao producers and their clients, and seeks to improve the characterization of cacao diversity, the sustainability and diversity of the cacao collections, the usefulness of the collections, and to ease access to better information about the conserved material. Some natural areas of cacao diversity are protected by various forms of conservation, for example national parks. However, a recent study of genetic diversity and predicted climates  suggests that many of those protected areas will no longer be suitable for cacao by 2050. It also identifies an area around Iquitos in Peru that will remain suitable for cacao and that is home to considerable genetic diversity, and recommends that this area be considered for protection.
 
The genome of T. cacao is diploid, its size is 430 Mbp, and it comprises 10 chromosome pairs (2n=2x=20). In September 2010, a team of scientists announced a draft sequence of the cacao genome (Matina1-6 genotype).  In a second, unrelated project, the International Cocoa Genome Sequencing Consortium-ICGS, co-ordinated by CIRAD, first published in December 2010 (online, paper publication in January 2011), the sequence of the cacao genome, of the Criollo cacao (of a landrace from Belize, B97-61/B2). In their publication, they reported a detailed analysis of the genomic and genetic data.
 
The sequence of the cacao genome identified 28,798 protein-coding genes, compared to the roughly 23,000 protein-coding genes of the human genome. About 20% of the cacao genome consists of transposable elements, a low proportion compared to other plant species. Many genes were identified as coding for flavonoids, aromatic terpenes, theobromine and many other metabolites involved in cocoa flavor and quality traits, among which a relatively high proportion code for polyphenols, which constitute up to 8% of cacao pods dry weight. The cacao genome appears close to the hypothetical hexaploid ancestor of all dicotyledonous plants, and it is proposed as an evolutionary mechanism by which the 21 chromosomes of the dicots' hypothetical hexaploid ancestor underwent major fusions leading to cacao's 10 chromosome pairs. [source - retrieved from   http://en.wikipedia.org/wiki/Cacao_pod  on  1/05/2013]
 
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to  www.jw.org].
 
Cocoa
Scientific Name(s): Theobroma cacao L. subsp. cacao . Family: Sterculiaceae
Common Name(s): Cacao , cocoa . Materials derived from the cacao seeds (beans) include cocoa solid (the nonfat component of cocoa beans that is finely ground into a powder), cocoa butter (the fat component extracted by grinding and pressing the beans), and chocolate (a combination of cocoa solids, cocoa butter, and sugar). 1
 
Uses of Cocoa
Cocoa solid, cocoa butter, and chocolate are all rich sources of antioxidants.   Epidemiological studies show an inverse association between the consumption of cocoa and the risk of cardiovascular disease. The likely mechanisms are antioxidant activity; improvement in endothelial function, vascular function, and insulin sensitivity; as well as attenuation of platelet reactivity and reduction in blood pressure.
 
Cocoa Dosing
No specific dosing recommendations can be made. Further studies characterizing the polyphenol content of cocoa products and method of measurement are needed. 1 , 7 In one study, an inverse relationship was demonstrated between cocoa intake and blood pressure, as well as a 15-year cardiovascular and all-cause mortality; the median cocoa intake among users was 2.11 g/day. 3
Pregnancy/Lactation
Generally recognized as safe (GRAS) when used in moderate amounts or in amounts used in foods. Avoid dosages greater than those found in food because safety and efficacy are unproven. Caffeine content should be restricted during pregnancy. 8 , 9
 
Cocoa Interactions
None well documented.
Cocoa Adverse Reactions
Children consuming large amounts of chocolate and caffeinated beverages may exhibit tics or restlessness. Ingredients in chocolate may precipitate migraine headaches, and cocoa products may be allergenic.
 
Cocoa Uses and Pharmacology
Cocoa has been reported to be a source of natural antioxidants, 10 the free radical scavengers that preserve cell membranes, protect DNA, prevent the oxidation of low-density lipoprotein (LDL) cholesterol that leads to atherosclerosis, and prevent plaque formation in arterial walls. The antioxidant activity of cocoa has been attributed to the procyanidins and their monomeric precursors, epicatechin and catechin, which inhibit oxidation of LDL., Dark chocolate and cocoa inhibit LDL oxidation and increase high-density lipoprotein (HDL)-cholesterol concentrations.
 
Although, the relatively high stearic acid content in cocoa products was once purported to reduce the risk of coronary heart disease (CHD), it is no longer considered to play a role in the reduction of CHD risk.
 
Cardiovascular disease and its risk factors
 
Research suggests that the flavonoid constituents, in particular flavanols, in cocoa may be beneficial in cardiovascular disease. Consumption of foods rich in flavanols are also associated with improved cardiovascular outcomes, suggesting that this specific group of flavonoids may have potent cardioprotective qualities. One study concluded that epicatechin content was likely to be the main factor in cocoa's association with beneficial health effects. [source - retrieved from  http://www.drugs.com/npp/cocoa.html  on  1/05/2013]
 
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Your Friend in Christ Iris89
 
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
 
 
 
 

Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Common Grape Vitis vinifera
 
Vitis vinifera is also called Common Grape Vine and is a species of Vitis, native to the Mediterranean region, central Europe, and southwestern Asia, from Morocco and Spain north to southern Germany and east to northern Iran. It is a liana growing to 35 m tall. It holds on to supports with twining tendrils.
An interesting climber with green leaves covered with silvery down. This plant is ideal for color compositions with shrubs, other climbers or trees with dark leaves or flowers. The leaves are alternate, palmate and lobed, about 5–20 cm long and broad.
 
The flowers of the vine are of color yellow-green and are gathered in bunches. They are intensely fragrant, hermaphrodites (have both male and female organs) and are pollinated by insects. Since it has both sexes, you need only one plant to be able to enjoy the fruits. The flowers will bloom from May to July.
The sweet edible fruit is a berry, known as a grape; in the wild species it is 6 mm diameter and ripens dark purple to blackish with a pale wax bloom; in cultivated plants it is usually much larger, up to 3 cm long, and can be green, red, or purple. Fruits ripen from September to October.
 
Hardiness zones: 6-10 (-20°C/-5°F, 1°C/35°F) in winter. Tolerating temperatures down to about -20°c. Best grown in fertile, moist but permeable soil that is rich in calcium, but it will also succeed moderate soil. This vine does best in calcium rich fertile loamy evenly moist soils for best production and flavorful fruit. It likes sunny, warm and well-aerated spots. When grown in shade, the leaves turn green. It can freeze during severe winters. The species typically occurs in humid forests and stream sides.
 
Note: These seeds need to be cold statified before sowing.  (source - retrieved from   http://www.seedman.com/fruit.htm  on  //2013)
 
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to  www.jw.org].
 
View of plant on side of a house at,  http://www.hgtvgardens.com/flowers-and-plants/common-grape-vitis-vinifera-purpurea
 
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5) http://religious-truths.forums.com/
 
6) http://religioustruthsbyiris.createmybb3.com/
 
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Your Friend in Christ Iris89
 
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!