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The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)

Calories 49 Protein 2 grams Carbohydrate 12 grams Dietary Fiber 3 grams Calcium 37 mg Iron 1.4 mg Magnesium 22 mg Potassium 564 mg

Zinc 1 mg Selenium .50 mg Vitamin C 12 mg Niacin 1 mg Folate 21 mcg Vitamin A 2650 IU Vitamin E 3 mg

University of Illinois Nutrition Analysis Tool
http://www.nat.uiuc.edu/mainnat.html
Ever wonder about the caloric and nutritional value of pumpkin pie? This interesting site will provide nutritional information on everything from pumpkin pies and breads to pumpkin seeds and flowers.

Pumpkin Nutritional Analysis
http://www.aces.uiuc.edu/~nutrican/tables/Pumpkin.html
A complete pumpkin nutritional breakdown.

 History of pumpkins.

Facts, Education, and Information

Amaze your friends with your knowledge of the great orange globe!

Here you will find a plethora (I just wanted to use a fancy word for "lots") of information on pumpkins. This information will prove useful for school reports, to amaze your friends on your knowledge and IQ, or just general education and knowledge.

I once had an E-mail from a young lady in Australia who was looking for the strangest fact or story about pumpkins. She needed it for a local radio station contest where the winner received a pair of tickets to a "Smashing Pumpkins" concert. So, you never know when you will need some of the information below.

• Anatomy of a Pumpkin Do you know all of the parts!?!
• Teacher's Page Find lesson plans for your class...... and more!
• About Pumpkins
• Varieties
• Edible Pumpkins
• Color Me Pumpkin What color are pumpkins? You might be surprised.
• Pumpkins and Your Health
• The History of Pumpkins
• The Largest Pumpkin ever Grown
• Pumpkin Carving Record Just how fast can you carve a pumpkin?
• The Halloween Connection
• The Thanksgiving Connection
• Pumpkin and your Health
• Pumpkins Around the World It truly is a small,world after all!
• Pumpkin and Halloween Movies

About Pumpkins

A pumpkin is really a squash. It is a member of the Cucurbita family which includes squash and cucumbers.

Pumpkins are grown all over the world on six of the seven continents, with Antarctica being the sole exception. They are even grown in Alaska.

The self proclaimed "Pumpkin Capital of the World" is Morton, Illinois where Libby has it's pumpkin industry and plant.

The History of Pumpkins  

Pumpkins are believed to have originated in Central America. Seeds from related plants have been found in Mexico, dating back over 7000 years to 5500 B.C.

Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. When white settlers arrived, they saw the pumpkins grown by the Indians. Pumpkin soon became a staple in their diets, too. They also brought seeds back to Europe, where they quickly became popular. Just like today, early settlers used pumpkins in a wide variety of recipes, from desserts to stews and soups. In addition to cooking with pumpkins, they also dried the shells and cut strips to weave into mats.

Early settlers made pumpkin pie by filling a hollowed out shell with milk, honey and spices, then baking it.Whether they learned this from Native Americans is not known.

Also see: The History of the Jack O'Lantern

The Thanksgiving Connection of pumpkins.

There are conflicting reports and documentation as to whether pumpkins were a part of the first Thanksgiving meal of the Pilgrims and the Indians, or whether it was the second Thanksgiving celebration the next year. We do know that pumpkins were a staple of the Indians long before the arrival of the pilgrims. Regardless of what camp you are in, from that time forward, pumpkins have been, and continue to be a tradition at the Thanksgiving feast.

Not only is it associated with the meal itself, but the pumpkin has adorned and decorated homes and communities in honor of this event for hundreds of years.

Pumpkins should be our national fruit. They were at the first Thanksgiving feast of the pilgrims and Indians in 1620. They were there at the first Independence Day celebration, long before Johnny Appleseed dropped his first seed. Sure, pumpkin fruit was not ripe during the Fourth of July. But, back then American ate more vegetables. This included pumpkin and squash flowers (get the recipe). Pumpkin leaves were also used in salads.

Did you know?!? The Turkey was almost our National Bird? In a vote in congress, the bald eagle won out over the Turkey as our national bird. Had this happened, we all would be eating crow, err Bald Eagle for Thanksgiving dinner!

Pumpkin and your Health

Pumpkins are rich in Vitamin A and potassium. They are also high in fiber. The conclusion you should now be reaching is that they are therefore good for you. Your conclusion is absolutely correct.....until you start adding other ingredients that make up many pumpkin recipes. See Pumpkin Nutrition.

From a medicinal standpoint, pumpkins have been used for a variety of ailments:

• They were once recommended as a cure for freckles.
• They were used as a remedy for snake bites.
• The seeds help avoid prostate cancer in men.

Many recipes, among them Pie and Cheesecake, include eggs and whole milk(or half and half). In addition, the recipes sometimes call for heavy doses of salt. The end product is outstanding in taste, and all but taboo for today's cholesterol and salt conscious population.

Check out our Cookbook for some of these recipes. Also pay attention to our recommendations to use less salt, and try salt and egg substitutes.

Movies of pumpkins:

A sizable number of movies were made with pumpkin and Halloween themes.  Most memorable perhaps is the pumpkin chariot in Cinderella.

You can have hope with these healing foods that can help you fight your cancer, prevent it from getting worse or from ever having cancer in the first place.  You are what you eat. The exact cause for cancer varies with each individual. It is very seldom that the foods listed on this page would be bad for you. If you are allergic to any of them you of course should not eat them. 

The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer-fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn't a single element in a particular food that does all the work: The best thing to do is eat a variety of foods. 

The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size.

Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals.  However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli. 

Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer.  In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.

Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer. 

Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers. 

Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors, though I haven't seen this report. In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.
 

Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease. See Budwig diet for a specialized diet using flax seed oil and cottage cheese. For studies about flax seed and flax oil, go to our Important News or Archives Page.

Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.

Mushrooms - There are a number of mushrooms that appear to help the body fight cancer and build the immune system - Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor.  These mushrooms contain polysaccharides, especially  Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body. 

Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.

Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals.  Also, researchers at the University of North Carolina's medical school in Chapel Hill found the compound resveratrol, which is found in grape skins. It appears that resveratrol inhibits cell proliferation and can help prevent cancer. However, the findings didn't extend to heavy imbibers, so it should be used in moderation. In addition, alcohol can be  toxic to the liver and to the nervous system, and many wines have sulfites, which may be harmful to your health. Note:  some research indicates that alcohol is considered a class "A" carcinogen which can actually cause cancer - see http://www.jrussellshealth.com/alccanc.html. You should probably switch to non-alcoholic wines.

Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven't found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.