The healing power and antibiotic potency of umeboshi

FacebookEmail
Print Friendly

umeboshi(NaturalHealth365) Far from being the harmless wonder drugs they are often portrayed to be, antibiotics have opened the door to a whole host of problems, from the creation of “super bugs” to dangerous allergic reactions. It’s no wonder people are turning to the healing power of natural alternatives, like umeboshi.

Truly a superfood, the umeboshi is often referred to as a “salty plum,” but is actually a species of apricot, frequently served dried or pickled. It is prized as a natural antibiotic and healing food, widely consumed by the Japanese and Chinese in various forms.  Today, its healing power is finally being discovered in the Western world – amid growing concerns over the use of conventional antibiotics.

Big pharma wants you to ignore the facts about avoiding disease

The powerful umeboshi is a natural route to prevention of many illnesses, including flu. Its secret is the alkalinizing effect it has on the body, despite its own acidity.  It may seem “counterintuitive”, but it’s worth noting that most (fresh) vegetable juices are acidic – yet drinking them helps to alkalize the body.

For centuries, many forms of oriental medicine approached illnesses, not in terms of the many types of bacteria and viruses that cause them, but in terms of body conditions. The pickled umeboshi is very effective in reversing one of the most common: improper body chemistry.

In healthy people, the blood and other bodily fluids are slightly alkaline. In most cases, chronic illness occurs when the body grows too acidic. The umeboshi is effective in restoring the body’s natural acid-alkaline balance, promoting health and protecting us from chronic disease.

The result is a natural way to fight fatigue, avoid digestive upset and even promote detoxification of the body. Sometimes described as a Far Eastern combination of aspirin and apple, it also makes for a potent hangover remedy. Umeboshi has also been known to alleviate symptoms of asthma and fight off flu symptoms, among other ills.

Choose wisely: Discover an effective antibiotic alternative

Perhaps one of the greatest health benefits to consuming umeboshi is its qualities as a natural antibiotic.

In the early 1950s, Dr. Kyo Sato, Hirosaki University, Aomori, Japan, successfully extracted an antibiotic-like substance from umeboshi. He was able to destroy both staphylococcus and dysentery infections with it.

Unfortunately, his discovery did not send the world of medicine down a more natural path. At the time of his discovery, the use of penicillin and other antibiotics was already popular and the impacts that antibiotics would have were not yet widely understood.

In addition to Dr. Sato’s discovery, a component of umeboshi was isolated and found to have an effective germicidal effect on tuberculosis bacteria.

A great way to detoxify the body and improve digestion

Maintaining a weak alkaline level in your blood by consuming umeboshi on a regular basis can improve digestion. The greater amount of citric acid entering your system will make it easier for your small intestine to absorb alkaline minerals from food, including iron and magnesium.

The umeboshi itself also contains large amounts of alkaline minerals, including calcium, iron, manganese and potassium. Because of the available citric acid, your system will also absorb these minerals more readily. Another benefit of the citric acid – from the umeboshi – is that it helps to break down lactic acid in your body’s blood and tissues.

Most fruits are low in minerals, protein and fat, but not the umeboshi. The minerals calcium, iron and phosphorus are particularly plentiful. Umeboshi also contains greater amounts of organic acids, such as citric acid and phosphoric acid, than other fruit. Even when pickled, the fruit maintains these higher levels.

For example, picric acid stimulates and supports healthy liver function, while the umeboshi itself helps the liver to remove toxins from the body. Catechin acid supports intestinal activity. It is also known to have an antiseptic response and helps the body to better digest proteins.

By the way, found in the fruit’s peel, pectin acid can be used as a natural laxative. And, in case you’re wondering how to eat this…

In very small amounts, this fruit can be eaten on its own or mixed with water, tea and other drinks. It can even be placed in nori (“California”) rolls, soups, sauces and dips.  It’s got a great (salty) flavor – enjoy it!

Editor’s note: I highly recommend the brand “Eden Foods” for umeboshi pickled plums plus a wide variety of quality natural foods.  This company has been around a long time and has a great reputation.  By the way, I do NOT get paid to make this recommendation … just passing on the information to you.

References:
http://www.macrobiotics.nl/library/UME1.html
http://www.flu-treatments.com/umeboshi.html
http://www.mitoku.com/products/umeboshi/healthbenefits.html

FacebookEmail

Gain INSTANT Access:


  • » Vaccine World Summit
  • » 7-Day Juice Cleanse
  • » FREE Newsletter
 

Keep Reading:

  • Rita Moran

    Umeboshi plums and vinegar are my favorite condiments. I use umeboshi to flavor rice, barley, millet, and other grains. I really had no idea that it had all these health benefits. Thanks for such an informative article.

  • Ida Rosen

    This is a wonderful way to flavor foods. I love to just eat them by themselves.

  • Carol H

    I have always looked at Umeboshi plums as medicinal. Thank goodness a little goes a long way as they are getting expensive.