SQUASH
Introduction
Summer Squash is a variety of Pumpkin, but consumed when the plant is immature and the rind tender.
Winter Squash is another member of the Pumpkin family. It is different from the Winter Squash in that its flesh is stronger in texture though milder in flavour.
Grown in Britain for over 400 years, the squash is curiously lacking in popularity. In its native region of the Americas (in particular Peru and Chile) and throughout the Caribbean it is a very popular and commonly eaten vegetable. However, in England it has never really become so and is certainly not part of our staple diet. Strange when one considers how many tasty different sorts there are - over 700 species. Even stranger when one considers how widely they have been used across the world - and for how long. The Ethiopians have chewed the seeds for hundreds of years as they believe them to have a laxative and cleansing quality.
What do they contain?
In addition to various cleansing compounds which we are aware of but cannot yet isolate and identify, there are many useful nutrients within pumpkin and other squashes. In particular, pumpkin contains traces of sodium, potassium, calcium, silica, magnesium, iron, sulphur and phosphorus and also fats, sugars and proteins, which make it a very useful food.
What do they do?
The yellow varieties of squash or any of the ‘gourd’ family of vegetables are believed to be particularly useful for maintaining lung, stomach, bladder and prostate health. In certain tests in New Jersey squashes, along with sweet potato and carrots, were found to halve the risk of lung disease amongst smokers.
Squash seeds contain compounds known as protease tyrosine inhibitors. When we eat proteins they are generally healthy for us, but too much protein in the diet can contribute towards ill health. Firstly, protease inhibitors in the stomach inhibit the body from digesting as much protein. Chewing pumpkin seeds, therefore, will fill the stomach with these essential compounds, helping to regulate the levels of protein absorbed into the body. Secondly they are a rich source of beta carotene. Beta carotene is one of many carotenoids, whose antioxidant action makes squash an extremely important line of defence against disease. Carotenoids work by protecting healthy cells from oxygen-free radicals, which could otherwise mutate the cells or inhibit their normal function.
Kidney complaints have also been seen to improve with the use of pumpkin juice. It is very important for elimination, and therefore effective in cleansing the system. All types of pumpkin exhibit both diuretic and laxative effects, thus helping rid the body of harmful toxins. Freshly pressed, filtered (cellulose free) pumpkin juices are the most effective and gentle in such cases. Also, taking a good vitamin C supplement in addition to the juice will protect the renal and urinary canals.
It is said that just half a cup of squash or pumpkin a day can reduce the risk of lung cancer by half. Clearly it is potent and little is required. However, there is such a massive potential for variety with this vegetable. Try looking for recipes for traditional pumpkin soup, use it in casseroles, or simply steam it to use as a vegetable as part of the main meal.
