The word Umeboshi means dried plum. It is actually a species of apricot. It has been used as food and medicine in China, Korea and Japan.
Freshly picked plums are first washed and then dried on rice mats, by exposing them to the sunshine. The plums are also left out during the night. At that time dew forms and softens the plums. The next day the sunshine again dries them, and the following night the dew softens them again. This process is repeated for several days. As a result the plums become smaller and many wrinkles appear.
At that time the plums are packed in barrels, together with white crude sea salt, and covered by a weight. Through the action of salt and pressure the plums begin to shrink, and their juice starts to collect at the bottom of the barrel. Since the plums have been well - dried, this juice does not cover the plums.
Ume contains protein, minerals and fat in twice the amount found in other fruits. In particular calcium, iron and phosphorus are abundant.
|
Per 100 gram fruit
|
Ca
|
Fe
|
P
|
|
Ume
|
65 mg
|
130 mg
|
2.7 mg
|
|
Apple
|
3 mg
|
7 mg
|
0.2 mg
|
|
Strawberry
|
14 mg
|
17 mg
|
0.5 mg
|
|
Peach
|
3 mg
|
13 mg
|
0.3 mg
|
Ume is also much richer in organic acids (especially citric acid and phosphoric acid) than any other fruit. These acids are not broken down in the pickling process.
ALKALINIZING EFFECT OF UMEBOSHI:
We can maintain a weak alkaline pH (of about 7.35) in our blood by regularly consuming umeboshi. Without exaggerating, the ume has been named "the king of alkaline foods." By taking 10 grams of umeboshi we can neutralize the acidity created by consuming 100 grams of sugar. The strength of this alkalinizing effect is due to three factors:
* The abundance of citric acid makes the absorption in the small intestine of alkaline minerals, such as iron, magnesium, etc., from other foods, much easier. Citric acid combines with those minerals from other foods, creating an easy to absorb mineral salt.
* Umeboshi itself contains high amounts of alkaline minerals such as iron, calcium, manganese, potassium, etc. Because these minerals are digested in the presence of citric acid, their absorption is insured.
* Citric acid breaks down the lactic acid in our blood and tissues.
OTHER COMPONENTS OF UMEBOSHI
* Picric Acid: This acid supports and stimulates the function of the liver. Umeboshi also helps the liver to clean out artificial chemicals from our body.
* Catechin Acid: This acid speeds up the peristaltic movement of the intestines; it also has an antiseptic effect, and promotes the digestion of proteins.
* Pectin Acid: This acid is present in the umeboshi peel. It has a laxative effect.
GENERAL PHYSIOLOGICAL EFFECT OF UMEBOSHI
PREVENTION OF FATIGUE
Fatigue is usually caused by an accumulation of acids (lactic acid, pyruvic acid), which are not broken down fast enough by the body metabolism. Our blood becomes acidic when we consume excessive amounts of very yin or very yang foods (such as sugar, refined flour, and animal foods), as well as by a lack of oxygen consumption (often caused by a lack of movement or exercise). (For a better understanding of yin and yang you may click on this file).
Acidification of the blood stream makes us more susceptible to infectious diseases, liver diseases and diseases correlated with aging. As we mentioned before, umeboshi supplies the substances to secure a fast breakdown of an excess of acids in the body.
PREVENTION OF AGING
Aging simply speaking is a process of oxidation ("rusting" is also an oxidation). Umeboshi, as well as tamari soy sauce, have an anti-oxidizing effect on the blood.
STIMULATION OF DETOXICATION
Because umeboshi supports the metabolism, the energy supply to continuously active cells, such as kidney and liver cells, is secured. These organs can thus perform their normal detoxifying functions at a more efficient level.
The combined influence of these three physiological effects of umeboshi serve to rejuvenate the body and increase vitality.
HOW TO USE UMEBOSHI?
You can eat a fresh umeboshi as such, or soak it in some hot water or hot bancha or kukicha tea and then eat it. Or you can put pieces of umeboshi in rice balls.
You can use umeboshi for:
* over
acidity in the stomach
* intestinal problems
* tiredness
* after consuming a harmful food such as sugar.
LACK OF APPETITE:
A lack of appetite can have numerous causes: stomach disease, liver disease, worries, heat, etc. Umeboshi will stimulate the normal secretion of our digestive juices. (These are remedies for the general adult in case of children better to ask before using).
CONSTIPATION:
If you are suffering from constipation you can take every morning one umeboshi plum with some bancha or kukicha tea. Take it immediately after getting up, or together with breakfast.
BAD BREATH:
Bad breath can have numerous causes: teeth troubles, gum troubles, stomach troubles, intestinal fermentation, lung troubles, etc. Any affection accompanied by a more or less intense decaying process will cause a bad odor. Umeboshi has an anti-putrefying effect.
HANGOVER:
Hangover is caused by alcohol intoxication and can manifest as nausea, vomiting, headache, vertigo, etc. Soak the umeboshi for 5 minutes in hot water or bancha/kukicha tea,drink the liquid and eat the plum.
MORNING SICKNESS:
Pregnant woman often desire an acid food such as lemon, grapefruit, or sauerkraut. This craving may even be a first symptom of pregnancy. During pregnancy the blood has a tendency to become more acidic. By eating the craved foods, a pregnant woman instinctively tries to alkalize her blood. If however she eats foods which create acids (white bread, sugar, meats, etc.), her blood will generally stay acidic, and she may start to experience nausea and vomiting.
Vomiting in the morning has often been considered an obligatory or normal symptom of pregnancy. It is not, and it is even harmful. It means that the pregnant woman´s blood is constantly over-acid, and this will affect various of her organs and structures, such as liver, teeth and bones, and it will finally exhaust her.
A good way to prevent morning sickness is to take an umeboshi at every meal, as well as balancing the daily diet.
**
When producing the umeboshi plums and they are packed in barrels, purple leaves of the beefsteak plant, called shiso leaves, are also added. These leaves are rich in chlorophyl, vitamin A, B2, and C, calcium, iron and phosphorus. They also contain linoleic acid, which has the ability to dissolve cholesterol.
They help calm the nervous system, activate the digestive system, they are helpful in case of common colds, and coughing etc.
(Source: Michio Kushi)