What Does An Apple A Day Do For Your Health? Nutrients in Apples Have Synergistic Properties

The old saying “an apple a day keeps the doctor away" may be more than a widely circulated, unsupported notion after all. Apples nutrition includes powerful antioxidants(especially in the peel) that work synergistically together when they are eaten in their fresh, whole state. The antioxidant power of these combined nutrients is equal to approximately 1500 milligrams of vitamin C even though they contain almost no vitamin C.

Apples contain soluble and insoluble fiber which is powerful protection against high cholesterol and a powerful bad cholesterol reducer. The insoluble fiber has the ability to attach itself to LDL cholesterol in the digestive tract and remove it from the body. The soluble fiber known as pectin combines with phenols to reduce the amount of LDL cholesterol and triglycerides levels. In addition to the heart protection offered by fiber, the antioxidant quercetin combines with other nutrients to increase immune defenses, offering additional protection against free radical damage caused by LDL cholesterol, as well as defence against cancer and other diseases.

Apples are abundant in flavonoids which soak up free radicals that lead to disease. New research has found that flavonoids also have the ability to inhibit cell damage which leads to atherosclerosis. Many studies have found that eating fresh, whole apples have reduces the risk of heart disease, cancer, type 2 diabetes and asthma. Other benefits found were increased weight loss and improved lung function. Pectin has the ability to bind to heavy metals such as lead and mercury and safely carry them out of the body.

Specific studies have been conducted with liver, colon and breast cancer. Apple consumption was found to inhibit the growth of liver and colon cancer cells and shrink breast cancer tumors during a 6 month test period. Unfortunately, these benefits found in eating fresh whole apples were not found in drinking apple juice, eating apple sauce or taking fiber supplements.

Apples promote bowel regularity and relieve constipation. The insoluble fiber acts as roughage, while the soluble fiber acts as a stool softener by drawing in water but also treats diarrhea because of pectins ability to firm up loose stool. The sweetness of the apple comes from fructose, which breaks down slowly especially when combined with the apple fiber which helps keep blood sugar levels stable.

Kidney stone research has found that drinking one half to one liter of apple juice per day greatly decrease the risk of developing calcium oxalate stones. Phenols found in apple skin are believed to provide protection against UV-B sun rays. Of the different varieties of apples tested, Braeburns were found to provide the most protection. One flavonoid found in apples was found to prevent bone loss due to menopause.

Medicinal Benefits of Guava

This pear shaped fruit ranges in size from 1 to 4 inches in diameter. Guava’s thin skin varies in color from pale yellow to yellow-green, have a slightly bitter taste, so the fruit is usually served peeled. Most varieties have meaty deep pink flesh, although some are yellow, red, or white. Ripe guavas have a fragrant aroma and a sweet flavor, with hints of pineapple or banana.

Guava Fruit:

• Guava is an excellent source of vitamin C, by weight, guavas has almost five times as much vitamin C as an orange (four ounces of guava provide 275 mg, compared to 57mg in the same amount of fresh orange).
• Guavas are also a good source of potassium and iron (330 mg and 1mg, respectively, in four ounces).
• Guavas are high in pectin (a soluble fiber that lowers bad cholesterol in the blood as well as promoting digestive function) and other types of soluble dietary fiber. An average-size guava provides 6g of fiber.
• • Guavas are good diet food, with only about 60 calories per fresh guava.
  • Guava leaves have a high content of antioxidants. Antioxidants can help prevent and repair cell damage from free radicals (oxidants), thus slowing the aging process and reducing ones risk of diseases linked to aging.  
  
  
  Guava Leaves:
• Guava tea can help inhibit diarrhea caused by bacteria, including Salmonella, Staphylococcus aureus, and E. coli.
• Guava tea can increase the secretion of digestive enzymes and also help halt vomiting.
• Guava tea can help in cases of diabetes because it reduces glucose levels in the blood without effecting levels of insulin.
• Guava leaves have an anti-allergic effect and can inhibit the release of histamine.
• Guava leaves can help relieve arthritis pain when made into a paste and applied to the affected area.
• Guava leaves can help speed up the healing process and relieve pain in wounds and sores when they are crushed and applied over the affected area.It is popularly used for the healing of circumcision wounds.
• Guava can help relieve toothaches when fresh leaves are washed and chewed on (2-3 young leaves is enough).
• Guava tea can soothe sore throat when use a gargle.
• Guava tea can help heal inflamed gum and mouth sores when used as a mouthwash 3 times daily.
• Guava tea is an effective vaginal wash (after childbirth) or douche because of its antiseptic properties.
• Guava tea: Guava tea is made by putting 6-10 guava leaves in 3 cups of boiling water, then simmer it for 5 minutes. Drink 1 cup 1-3 times daily.

Health Benefits of Garlic

For centuries the use of Garlic is not just limited to cooking, garlic is also respected for a very different sort of magic, its possible protective power against many types of disease. The first benefits you get when you chew on a clove of garlic is nutrition. When using garlic for medicinal purposes, remember that its odiferous constituents are its most active parts. Eat it fresh or freeze dried for best results

Nutritive Values of Garlic: Per 100 gm.

• Vitamin A: trace
• Vitamin B: Thiamine .25 mg.;
• Niacin: .5 mg.
• Vitamin C: 15 mg.
• Calcium: 29 mg.
• Iron: 1.5 mg.
• Phosphorus: 202 mg.
• Potassium: 29 mg.
• Protein: 6.2 mg.
• Fat: .2 gm.
• Carbohydrates: 30.8 mg.
• Calories: 137

Active Components of Garlic which is responsible for many of it medicinal benefits:

• Alliin - is an odorless substance in whole garlic bulb which when ground or chewed turn intoallicin. Allicin is a substance that carries the strong odor most of us associate with garlic, as well as the healing powers of the herb.
• Allicin is a substance in garlic that inhibits or totally destroys many types of bacteria and fungi; in many cases this substance is stronger than penicillin and tetracycline.
• Anti-hemolytic factor - It is claimed that this is responsible for the beneficial effect of garlic in the treatment of anemia.
• Anti-oxidant factor - garlic has been shown capable of helping to prevent foods from getting rancid.
• Anti-coagulant factor - garlic contains certain active substances, which appear to prevent blood from coagulating therefore benefiting certain heart conditions.
• Saponin - a compound which helps lower blood pressure, thus preventing strokes.
• Fructose - this carbohydrate helps stimulate the immune system.
• Di-Sulphides - these are believed to have cholesterol lowering effect which helps to control cholesterol and other fats within the arteries and blood vessels.

Health Benefits of Garlic:

• Garlic can help in the normalization of body functions. This means that it can lower the blood pressure in high blood pressure sufferers and can increase it in cases of low blood pressure. The same appears to be true of different body functions not just blood pressure.
• Garlic can stimulate your immune system. In one study, people who ate two to three heads of garlic a day for three weeks show significantly more activity in special white blood cells that fight tumors.
• Garlic acts as a great lung decongestant helping to loosen the harmful, infection secretion of bronchial tubes.
• Garlic contains a lot of iodine which helps people who suffer from hyperthyroid.
• Garlic can help cure tuberculosis, it has been claimed to be specific for tubercle bacillus and for tubercular process no matter what part of the body is infected.
• Garlic aids weak digestion because it stimulates the secretion of gastric juices.
• Garlic is powerful against tumor-formation (including cancer) due to its sulfur and selenium content.
• Garlic prevents platelets clumping and stickiness thus prevents thrombosis.
• Garlic acts as a heart relaxant; garlic regulates the cardiac rhythm, helping to avoid arrhythmia. This is beneficial for people that have accelerated heart rates and cardiac arrhythmia.
• Studies found that garlic even offers protection against the influenza virus.
• Garlic can help against vaginal infection, either bacterial or fungal.
• Garlic is effective in relieving nicotine poisoning.
• Garlic normalizes blood sugar as in diabetes mellitus.

Other Ailments where garlic is beneficial: Bronchial asthma, Whooping cough, Spasmodic cough, Hemorrhoids, Middle ear infection, Tonsillitis, Menstrual cramps, Rheumatism, Leg cramps, Diarrhea, Scarlet fever, Skin diseases and Allergy.

Recommended Dosage: One clove of garlic weighs more or less 1.5 gm.

• Adults: one clove of fresh garlic, two to three times a day.
• Children: ¼ to ½ clove, one to three times a day.
• Therapeutic Dose: The therapeutic dose of garlic is four to ten grams per day, to be divided into three equal doses, taken once you are half-way in your meal to prevent stomach distress. Hypertensive may require higher dosage. Reduce the dose if it is exerting too much of its carminative effect.

You don't have to chew it. Cut one clove cross-wise into five or six pieces, then swallow with water once you are half-way in your meal to avoid gastric discomfort.

Health Benefits of Lime

• Scientific Name: Citrus aurantifolia
• Origin: Southeast Asia
• Varieties: Countless
• Tree: height: up to 4.5 m
• Fruit: diameter: 4-6 cm
• Culinary uses: flavoring for food and drink
• Other uses: medicinal; industrial (flavoring) application citric acid.

The lime is the smallest and probably most widely used fruit amongst the family of citrus. Lime comes from Southeast Asia. The name is of Arabic origin and it is believed that the Arabs most likely introduced it into India and Persia from where it was taken to Europe. Today it is cultivated in many tropical countries such as Florida, Brazil, Mexico and Egypt.

The lime is a small citrus fruit, like a small orange, with skin and flesh that are green in color. The pulp of the lime taste sour, and the fruit contains twice the amount of juice as the yellow, larger lemon. The juice, as a drink, makes one of the best thirst-quenchers. The acid content of lime is known to slow down the oxidation of fresh-cut fruits and vegetables, thus preventing discoloration and acting as a preservative.

Nutritive Values: Per 100 gm.

• Vitamin B: Thiamine .04 mg;
• Riboflavin: trace
• Niacin: .1 mg
• Vitamin C: 27 mg.
• Calcium: 40 mg.
• Iron: 6 mg.
• Phosphorus: 22 mg.
• Fat: .1 gm
• Protein: .8 gm
• Calories: 37

 Health Benefits:

• Lime contains by far more vitamin C than the lemon. A glass of warm water with lime juice and a teaspoonful of honey is an ideal remedy for cold and dry cough.
• Lime juice is a pep-up in cases of listlessness and a rundown feeling due to vitamin deficiency.
• The pectin content in fruit pulp is said to be beneficial in lowering blood cholesterol.
• The vitamin C content in lime increases the body's resistance to disease, aids the healing of wounds and prevents damage to the eyes.
• Vitamin C is also helpful in maintaining the health of the teeth and other bones of the body. It prevents decay and loosening of the teeth, dental caries, toothache, bleeding of the gums and fragility of bones.
• The rind of the fruit also has medicinal properties. It contains a volatile oil which is used in medicine for improving digestion and removing wind
• Lime is considered highly beneficial in the treatment of digestive disorders.
• The lime juice is of great value in constipation, when it is taken first thing in the morning in a glass of warm water.
• The citric acid in limes has an alkaline reaction in the system which can relieve peptic ulcers.
• Few drops of warm lime-juice diluted with water should be instilled in the eyes in case of conjunctivitis. Its regular use with pure rose water in the ratio of 1:4 is helpful in preventing old-age cataract.
• Lime juice diluted in warm water was proven valuable in cystitis. It gives relief to burning sensation and also stops bleeding in cystitis.
• The lime juice is also excellent for weight reduction. Fresh juice' of a lime mixed in a glassful of water and sweetened with honey should be taken every morning on empty stomach in case of obesity.
• Lime contain limonene, this phytochemical are potent detoxifiers with anti-biotic effect that is protective against bacterial poisoning.
• The potent anti-viral properties in lime can kill cholera bacilli within a very short period of time. Drink one part juice and one part water regularly.
• Lemon peels when rub on dry or scaly skin can restore softness and add moisture to the skin.

Tip on how to get more juice from lime: Roll the fruit around on a table top with the palm of your hand, until it softens

Tip on how to get the most nutrition from lime:

• The highest content of limonene is found in the white spongy inner parts of the lemon. When juicing a lemon, put in the whole fruit together with the peel, to get the most nutrition out of it (be sure to wash and brush the dirt off the skin before doing so.)
• Make it a habit to add lime a sliced lime (together with peel) into your drinking water or juices, to enjoy all its medicinal properties. With lime in your drink, the absorbability of the other nutrients in your drink is increased up to five times!

Use cut lime to remove: Onion and fish odors from your hands, knives and chopping board. Turmeric and ink stains from your fingers and nails.

 Buying and Storing Tip:

• Limes and lemons can be stored in the fridge for up to two weeks. Although they can actually keep longer, it will soon lose its flavor after too long.
• When buying lemons, look at the stem end of the lemon. There should be about four or five little lines radiating out of the stem. The greater the number of these lines, the higher the mineral content of the lemon.

Precaution: Excessive sucking of fresh lime is also bad for teeth as the acid damages the delicate enamel of the teeth and makes them sensitive. Its excessive use weakens digestion.

Other Uses of Lime:

• Lime is indispensable in industrial preparations of herbal ointments and cosmetics, its oil is used in soaps and shampoos, and it provides a major source for citric acid.
• Lime juice is part of ritual washing ceremonies, such as during wedding, in India and Malaysia.

Health Benefits of Mango

Health Benefits of Mango :

1. Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
2. Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.
3. Mango is effective in relieving clogged pores of the skin.
4. It is also valuable to combat acidity and poor digestion.
5. Mango is high in antioxidant and low in carbohydrates.
6. Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments.

Other cases where Mango is beneficial ;

• Kidney problems including nephritis.
• Fever
• Respiratory problems
• Constipation

Nutritive Values : Per 100 gm.

• Vitamin A : 6,350 I.U.
• Vitamin B : Thiamine .06 mg.;
• Vitamin C : 41 mg.
• Calcium : 9 mg.
• Phosphorus : 13 mg.
• Protein : .7 gm.
• Calories : 66