Big Pharma has made a fortune convincing the world to take its chemical drugs. A lot of these “cures” work by poisoning part of your body. They’re toxic.
For thousands of years, people used food as medicine. It worked then and it works now.
That’s why whenever I travel I like to try the local fruits, vegetables and herbs. And I’ve never seen a natural food that doesn’t have some health benefit.
Even the “poison” foods in Mother Nature’s bounty have healing powers. As long as you know the right way to eat them…
I learned that lesson the hard way on one of my early trips to Jamaica many years ago.
I wanted to try ackee. It’s the national fruit of Jamaica. I picked one right from the tree.
Boy, was that a mistake!
I didn’t know at the time that you’re not supposed to eat ackee until it’s fully ripe. I ended up with “Jamaican morning sickness.” It was no fun.
You see, unripe ackee fruit contains a poison called hypoglycin. This unnatural amino acid is not found in our genetic code. It can lower your blood sugar to dangerous levels.1 It can lead to vomiting, seizures and even death in rare cases.
But properly ripened ackee is a whole different story… and my friends in Jamaica swear it gives them boundless energy.
There’s only one way to safely eat ackee. You have to wait for the ackee pods to ripen on the tree and burst open. Then you have to throw out the black seeds. You’re left with fleshy yellow pulp.
Traditional healers in Jamaica like my friend Ivey use ackee to treat parasites… lower fever… control dysentery… reduce headaches… and heal ulcers.
They know it works. But modern science explains why.
The fruit from the ackee is rich in omega-3 and other fatty acids, vitamin A, zinc and protein.2Ackee also helps:3
- aid digestion and eliminate constipation
- lower blood pressure
- control blood sugar
- improve heart health
- increase bone mineral density
- boost the immune system
- fight anemia
My favorite way to eat ackee is cooked with salted codfish. It’s the national dish of Jamaica, and it’s one of the best dishes I’ve ever had. When I eat it for breakfast, I’m full of energy. It’s amazing!
Ackee trees grow in West Africa, Jamaica, Cuba, Haiti and Central America. I’ve even seen them growing right here in South Florida. But you won’t find fresh ackee in your local market. In the U.S., you can only get the canned variety. You’ll find it in Caribbean markets or on the Internet.
Try this recipe for breakfast. It’ll boost your energy better than any artificial energy drink…
Ackee with Saltfish Recipe
Ingredients:
| • 2 cans ackee | • 3 Scotch Bonnet pepper slices |
| • 1 pound salted cod | • 1 teaspoon fresh thyme |
| • 1/4 cup oil | • 2 scallions, sliced |
| • 1 large onion, sliced | • Salt and fresh ground pepper |
| • tomato, chopped | |
Directions:
- Cut cod into medium size chunks and cover in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day.
- In skillet, sauté onion until softened, then add tomato, peppers, thyme and cod.
- Sauté for 5 minutes and add black pepper to taste.
- Add ackee and stir gently to combine, simmering until just warmed.
- Garnish with scallions, and add salt and pepper to taste.
To Your Good Health,
Al Sears, MD, CNS
1. Barceloux, Donald G. “Akee Fruit and Jamaican Vomiting Sickness (Blighia Sapida Köenig).” Disease-a-Month 55.6 (2009): 318-26.
2. Dave A Holson, MD, MBBS, MPH. “Ackee F