Aloe Vera

Aloe ferox, A. barbadensis

Edible Parts - There are over 240 different species of Aloe, growing mainly in the dry regions of Africa, Asia, Europe and America. Although Aloe Vera is a member of the Lily family, it is very-cactus like in its characteristics. This unique plant also belongs to a larger plant family called "Xeroids". Of the 240 plus species of Aloe, only four are recognized as being of nutritional value to humans and animals. Aloe barbadensis miller (Aloe Vera species) is the top of these four.  Significantly the top.

Medicinal - Aloe Vera [Intestinal, Skin] is a nutritional storehouse, containing vitamins B1, B2, B6, C, niacina-mide, choline and 18 amino acids, in addition to many other nutritional substances. It nutritionally benefits the intestinal system. Mucopolysaccharides are made in the human body and perform many key functions in our health, including growth and immune system functioning. Unfortunately, after puberty we cease manufacturing mucopolysaccharides and must obtain them from outside sources. Mucopolysaccharides are found in large amounts in fresh aloe vera and in properly prepared aloe vera juices. Taken internally, Aloe Vera has been shown to have various beneficial effects:

For the best full effects of the Aloe - use within four hours after removing from the living plant, do not use any form of heat to process or prepare youur extracts. Use only a cold press technique to prepare the juice or poultice. Processing of the aloe to stabilize and purify it for long term shelf-life requires keeping the constituents of the plant refrigerated. Do not use processes requiring heat, freezing or drying out of the plant as this destroys sugars and the long chain molecules that are the healing qualities of the plant!


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