The ‘Umeboshi Story:’ How Japanese pickled plum has remarkable healing qualities
(NaturalHealth365) Umeboshi plum could be just what you’re searching for. The umeboshi pickled plum brings a myriad of health benefits to offset hangovers, sugar crashes, blood acidity, digestive disorders and even food poisoning.
In truth, the umeboshi plum has been characterized as a ‘natural immune system booster’ and used in Japan for centuries. “Umeboshi” translated in English as, “Japanese salt plums” is actually related to the apricot.
Key point: The body needs (slight) alkalinity to maintain great health
Umeboshi is pickled in barrels outdoors along with shiso leaves and sea salt. They are pressed occasionally with a weight, and the pickling process takes around six months. During this time, the plums develop enzymes, natural bacteria and organic acids.
The result is a highly potent alkaline food.
Keep in mind, the concept of alkalinity is crucial to understand – as it relates to supporting optimal health. Ideally, the body should be slightly alkaline (around 7.35). It’s truly a delicate balance: slightly too much acidity puts the body in a coma and too alkaline can trigger seizures and death on either end of the pH spectrum.
In addition, an acidic state in the body can promote the overgrowth of harmful bacteria, fungi, viruses and parasites. This (acidic state), in turn, can lead to many forms of chronic degenerative disease.
Know the facts and take (better) control of your health: The body can become too acidic by consuming processed simple sugars, alcohol, refined flour, factory-farmed animal foods and being exposed to unwanted toxins in our environment like, mercury or fluoride.
Of course, a sedentary lifestyle will only add to the risk of sickness and disease.
Worth noting: The symptoms of being overly-acidic include fatigue, lethargy, nausea, headaches and anemia.
Umeboshi pickled plum offers antiseptic, germicidal and detoxification benefits
Umeboshi is highly rich in organic acids, specifically phosphoric and citric. These acids help to ensure the breakdown of harmful acids and blood compounds such as pyruvic acid and lactic acid.
Umeboshi plums have been studied for the last half a century, and their health benefits have been verified in many ways. For example, in the 1950s, Japanese scientists extracted a powerful antibiotic from the pickled plum.
In 1968, a compound was extracted that was found to have potent germicidal effects against tuberculosis bacteria.
Other benefits of umeboshi include antiseptic properties and healing effects against food poisoning and water contamination. By the way, its ‘antioxidant effects’ help with general detoxification needs, liver health issues and problematic skin conditions.
Just 2 to 3 umeboshi plums per week can enhance the detoxification pathways of the body
The umeboshi plum has a sour, salty taste and it can be eaten whole or in paste form. It can also be soaked in hot water to make a tea; the plum is then consumed afterward. It can also be combined in savory dishes as part of a healthy diet. (just don’t overdo it.)
Remember, consuming just 2 to 3 umeboshi plums per week is ideal for general health – especially if you’re dealing with health conditions related to an acidic condition. And, yes, Umeboshi pickled plums can be purchased at most natural health food stores.
Editor’s note: For anyone curious, this is the umeboshi I have used for almost 30 years. No, I do not get paid for endorsing this; however, I get a lot of emails asking what I use, so here’s the link.
Sources for this article include:
Food & Nutrition
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