Many records indicate that it’s use in food preparation and medicinal use began in India and was further introduced into Chinese medicine around the 14th century. It is known that bitter foods have a tendency of cleansing and are very therapeutic for the body while simultaneously boosting the liver's health. The Chinese culture have been long attracted to the bitter melons sour taste; they would often use it in many recipes and also juice it to create elixirs and tonics to assist individuals in treating indigestion, skin problems, coughs and respiratory infections.
Bitter Melon has been the topic of discussion for over 100 clinical studies. It has been best attributed in assisting with hypoglycemic patients, and studies have shown that the juice from the melon, the fruit itself and the dried powder can and have all been used as a substitute for insulin in its effectiveness for treatment with diabetes.
Bitter melon has over a dozen varieties of species and have been found growing through many parts of the world. According to a National Bitter Melon Council, there are 32 active chemicals within the fruit it self. The sour flavor stems from an alkaloid momordicine compound that is produced within the plant's fruit and leaves.
There is a form of this fruit when it is in the immature stage which is a vegetable, in this form it can be an excellent source of nutrients for Vitamin A, C, iron and phosphorus. Benefits of Bitter Melon?