FOOD & FRUIT

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

2010-10-17T09:33:00.000-07:00

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

2010-10-17T09:29:00.000-07:00

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

2010-10-17T09:24:00.000-07:00

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

2010-10-17T09:20:00.000-07:00

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

2010-10-17T09:18:00.000-07:00

Health Benefits of Mango :

Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.
Mango is effective in relieving clogged pores of the skin.
It is also valuable to combat acidity and poor digestion.
Mango is high in antioxidant and low in carbohydrates.
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

MAKING THE FRUIT TOWER

2009-07-14T00:02:00.000-07:00

FRUIT ENCYCLOPEDIA

2009-07-11T12:12:00.000-07:00

Wild mangos have fruit that are very fibrous, with high concentrations of 'turpentiney' resin. Some, such as M. quadifera have strong unidentified 'pungent' chemicals in the flesh. Some wild species are large, others small, with varying shaped fruit. The low fiber, relatively small stoned and resin free fruit we have today is the result of millennia of human selection. Mango seedlings are highly variable, so there was good opportunity for better sorts to arise as agricultural settlement commenced.
Mangoes need a dry period during fruit set; they also need subtropical to tropical conditions without frost. Spread was therefore mainly to the east, into Myanmar (Burma), Vietnam, and south. It is suspected that Portuguese merchants or travelers took the mango from India to east Africa, West Africa, and then to their colonies in the Americas, probably in the sixteenth century. Mangoes were grown in the West Indies in the eighteen century, and Florida in the nineteenth.
Mangoes have a relatively short shelf life, but the advent of air freight has meant mangoes can be exported from tropical South East Asia, Mexico, India and Africa and arrive in Europe and North America in excellent condition. However, given the cost of air freight, and the lack of extended shelf life, mangoes will always tend toward the luxury end of the market (except in countries where they can be grown locally). Which is a pity, because they are a particularly useful human food.
Not only are mangoes an excellent source of vitamin C (one fruit pretty much fills an adults daily vitamin C requirement), they also have the highest concentration of vitamin A of any commercial fruit listed here (an excellent 3,894 International Units per 100 grams of flesh).

Melon, Cantaloupe Cucumis melo
The melon is, like ourselves, an African. There are quite a few species of the genus Cucumis in Africa, and the wild melon that humans eventually domesticated is a native of sub Saharan eastern tropical Africa. It is believed to have been domesticated fairly late, relative to other crops, but once domesticated many and variable forms arose. It succeeded best in the drier, longer season parts of India and South West Asia; in fact it naturalized in India, and India is regarded as a secondary center of wild germplasm. From South West Asia it spread to Greece and Italy, and all parts of the historic Mediterranean world. It captured the imagination of France not long after it reached there about the fifteenth century, where one intellectual produced a treatise enumerating fifty different ways of eating melons, including in soup, fritters, and served with salt and pepper! The English 'aristocracy' prided themselves on the perfect melons their gardeners produced in their glasshouses. From England and the content, the melon went to America and all the colonies of the 'new world'.
Melons are reasonably priced and seasonably available in countries that span several climatic zones, such as Australia and the USA. While they don't have a very long shelf life, varieties have been bred with reasonably robust rinds to handle long distant transit. The variety and complexity of flavors, sizes, flesh colors and textures makes the melon one of the most exciting and interesting fruits there is. It is also an important source of some nutrients.
High in Potassium, rock melons/canteloupes are an excellent source of vitamin A - they are the second best source (after mangoes) of all the fruit mentioned on this page, with a very respectable 3,224 International Units per 100 grams. In addition, normal serving meets about half an adults daily vitamin C requirements, making them a very good vitamin C source.

Orange Citrus sinensis
Citrus as a genus are not represented in Africa - although there is one obscure, very Citrus like member of the citrus family present, and that is Citropsis daweana. The Mozambique 'Cherry Orange' is a small tree of riverine valleys with citrus smelling leaves, and small, probably edible fruit. So when we radiated to South East Asia, thru Myanmar (Burma) and into Eastern India (the possible place of origin of the sweet orange), we would have been meeting wild citrus not too different from Citropsis, except larger and more edible. The wild ancestral form of the sweet orange hasn't been found. Edibility is fairly widespread in the citrus as a group, with quite a few of the 35 or so species being a potential food item. But the sweet orange is one of the best. The first historical record of the orange is in Chinese writings from 4,400 years ago.
As with most citrus and other good things, the rise of agricultural settlement and both land and sea trading between Europe, the greater Mediterranean through South West and South Asia to China, resulted in the spread of the orange into all these areas. Small citrus groves and protected 'orangeries' of the 'noble' courts were well established in suitable European climates from at least 2,000 years ago. Spanish and Portuguese explorers carried the orange to the 'new world' colonies in the Caribbean Islands and South America in the fifteenth and sixteenth centuries. Late in the eighteenth century citrus culture was already established in Florida, and just introduced into California. The orange was introduced to Australia by the British colonizers in the nineteenth century, and from Australia to New Zealand shortly after.
Today, of course, orange growing is big business, and carried out on a vast scale. This means reasonably priced fruit for the consumer. Oranges travel well, can be cool stored to extend their availability, and some varieties store 'on the tree' in the orchard for quite a while, further extending the season. Most oranges are actually used to make orange juice and other products, with only about 20% of the USA crop, at least, going on the fresh market.
Research into orange growing continues, and one of the more interesting developments, from the nutritional point of view, is the increasing number of 'blood' oranges being grown. These have anthocyanins in the juice, giving a red look to the flesh. Although noone appears to have investigated the matter, it would be reasonable to suspect that they would have increased antioxidant value.
One orange will meet about 20% of an adults daily folate needs, as well as being an excellent source of vitamin C - one orange supplying just over the entire US recommended daily intake (60mg for an adult).
Oranges have natural plant chemicals ('phytochemicals') called 'monoterpenes' in their skin that both protect against cells becoming cancerous, and help fight existing cancers. At least, as studied in laboratory mice - but there is no reason to think these chemicals wouldn't be active in humans. One monoterpene, d-limonene, comprises more than 90% of the oil in orange peel. Unless they are certified as 'organically grown', commercial citrus may have been dipped/sprayed with anti fungal chemicals to prevent storage rots (they may also be dyed to heighten the color, and waxed with a vegetable derived wax to heighten the appearance). Therefore it is advisable to select only organic fruit to chew on the peel. It is unknown if the tumor fighting chemicals survive heat and processing when marmalade is made
Recent tests on the anti-oxidant effectiveness of various commercial fruit put oranges at number five in effectiveness against damaging oxidative processes in cells.
Scientists have recently identified several bioflavonoids from citrus that inhibit certain cytochrome P450 enzymes. One cytochrome enzyme, P450 1B1, can activate cigarette smoke, pesticides and other substances ( 'procarcinogens') in the body to become carcinogens. Hesperetin, the most abundant bioflavonoid in the juice of oranges, has been found to inhibit P450 1B1 from metabolizing procarcinogens, significantly reducing the opportunity for them to be converted into carcinogens.

Papaya Carica papaya
While no members of the genus Carica are present in Africa, there are two species of the closely related genus Cylicomorpha, from central Africa. There is no information on whether or not it has edible fruit.
But Caricas definitely do. There are twenty two species of Papaya, of varying plant and fruit size and edibility. Several more cold hardy species, C. pubescens, C. stipulata and natural hybrids between the two, are used as food in South America. C. stipulata tends to be high in the protein digesting enzyme papain, which can cause irritation to the lips; C. pubescens has tough flesh that only yields to cooking (although the seeds are embedded in a soft sweet pulp). Most are canned in syrup these days. Other species are too small, too dry, too flavorless, have odd tastes, and so on. Only Carica papaya seems to have had the sweetness, flavor, and flesh tenderness to be avidly sought after by the indigenous peoples of South and Central Americas.
The 'tropical papaya' (called by the English and their colonial descendants 'pawpaw') was probably native to the tropical lowlands of eastern Central America. Botanists believe the ancestral fruits were small, probably only 50 or 100 grams or so, and that the present forms are due to millennia of human selection. It spread widely through tropical middle America, from Mexico to Panama. Being easily grown from seed, and having excellent eating qualities, it quickly spread with the Spanish and Portuguese colonizers to the Caribbean, Africa, India, and all places where the climate and soil would allow it to grow.
Papaya are liable to damage in handling, and have only a moderate shelf life. They are reasonably priced in local markets in the tropics, as they grow quickly and easily and produce heavily. Apart from countries with multiple climatic zones, they are otherwise something of a luxury fruit. As a human food, they are of excellent flavor and sweetness, and mix and match with tangy lime juice in a classic combination . And their nutrition value is high.
One serving of papaya will meet about 20% of an adults daily folate needs, and provides about 75% of an adults daily vitamin C needs, an excellent percentage for any food.

Passionfruit, PurplePassiflora edulis
The purple passionfruit is native to an area going from Southern Brazil to Northern Argentina. There are no Passiflora species indigenous to Africa. There are, however, in Asia. I have no information on the edibility or otherwise of the Asian species, but many of the 120 or so species of Passifloras are edible. Some have tiny fruit, some have quite soft leathery skin, one has a rind that can only be opened with a hammer, many are rather small, one, the size of a football, is too big. Even so, there are very nice flavored passionfruit with good handling characteristics, such as P. ligularis, that are never available commercially.
Although passionfruit are - or used to be - prolific fruiting common dooryard fruits in the countries whose climate allows them to grow and fruit, they are quite demanding as to climate and soil conditions. Consequently, the fruit appear on the market more or less as a luxury item.
Purple passionfruits have the third highest potassium level of any domestic fruit on these pages, at 348mg per100 grams.
They have useful amounts of vitamin A, at 700 International Units per 100 grams.

Peach Prunus persica
The ancestral Prunus species which gave rise to both the almond and the peach (they are closely related) was probably native to Central Asia. The peach evolved toward the east of central Asia, toward Western China. The wild peaches of China show enormous variability, with flat fruit, beaked fruit, round fruit, red skin, whites skin, and yellow or white flesh. Our ancestors radiating out of Africa into Central and Western Asia would probably found a much smaller fruit than the one we know today, but it would still be welcome as a summer treat in the hot, dry woodlands of the West Asian interior. Two other species, P. ferganensis of Central Asia and P. mira of West Asia also have edible fruit, but they are inferior to the peach (altho' P. ferganensis has been domesticated in the former USSR).
With agriculture came domestication, and peaches have been cultivated in China for millennia. Almost all peach seedlings produce worthwhile fruit, and they don't take long to come into bearing, so villagers selecting larger or better tasting fruit would soon have improved the fruit. Traders on the silk road took the peach from China to Kashmir and over the central Asian mountains to Iraq (known as Persia in early historic times). When it arrived in Persia and adjacent countries isn't known, but it soon became naturalized there. It is mentioned in Egyptian records about 3,400 years ago, however, so it must have arrived some long time before then. The spread to Europe via South West Asia and the middle East was inevitable. The peach may have been introduced to Greece by Alexander the Great, after his epic wars in Central Asia. The Europeans thought the peach came from Persia, so named this fruit from China 'persica', which means 'Persia'. From Europe, the peach. went to the new world with Spanish and Portuguese explorers and colonizers of the 16th to17th centuries. Interestingly, the Spanish introduced the peach to the Northern Florida/Georgia coast of the USA.
Peaches are a fairly ephemeral fruit of the summer season. They don't keep well, have to be picked at exactly the right stage if they are to ripen 'off the tree' but not bruise in store, and so are worth the price being asked. Firmer fleshed, deep yellow varieties are grown for canning, and these represent excellent value.
One peach ( of around 100 gram size) supplies about 5% of an adults minimum daily Niacin (B3) needs. Fresh and canned peaches have about the same amount of vitamin A, with one medium sized peach having about 530 International Units.

Pear Pyrus communis
Pear species in general abounded in the woods and forests of Central and South West Asia as we came out of the Levantine coastal corridor into the wide, wide world of South West Asia and beyond, so genetically, we are well familiar with this fruit and it's relatives. The ancestral pear, Pyrus communis, grows wild in the forests of parts of Central and South West Asia. The 'European' pears' origin was therefore certainly in this general region, more or less, but it is not an unaltered descendant of P. communis. In the wild P. communis fruits, like most wild pear species, are barely edible - they are small, gritty, hard, astringent and sour. Other species, P. nivalis, the 'snow pear', and P. serotina, the 'Asian pear' are thought to have naturally crossed withP. communis to produce the early forms of the pear we know today. Other species may also have been involved, particularlyP. ussuriensis. It was likely these natural hybrids that our ancestors and bears alike preferred. Of the 22 odd species of Pyrus, only the 'European' (actually 'Central Asian'), the 'Asian' pear and the 'Ussuri' pear (P. ussuriensis) have been domesticated.
The pattern of selection and improvement is linked to sparing preferred trees as the forests were cut to make way for agriculture and herding; spreading of seed of selected trees in human manure; and, very recently, learning how to propagate individual plants by grafting twigs to seedlings grown for the purpose.
Pears from South West Asia spread with settlement and trade into Europe, probably fairly late, as they are not mentioned in the bible. They were highly regarded, both for wine making and as a fresh fruit - altho' even as late as the seventeenth century some writers were claiming raw pears were poisonous! From Europe they went to England, then in the boats of the colonizers to the American eastern seaboard and Australasia.
Today, the people of the North Caucasus mountains still collect wild Pyrus fruit, in spite of having ready access to a range of domestic fruit. And, in an echo from our ancient past, no doubt fathers still show their children where 'the best pear trees are'.
Pears, like their relative the apple, have a good storage life. Unlike an apple, you can't pick up a fully colored, ripe, crisp pear and eat it. Pears have to ripen and soften - not too much, or they are floury. This, and the trees susceptibility to a particular bacterial disease, are the limiting factors in consumer acceptance and grower expansion.
Few fruit can match a perfumed, sweet, juicy and fine fleshed, almost buttery, pear. But this marriage of superior variety and exact point of ripeness is not always easy to find. New pears are being bred, using the 'Asian pear' as a parent. Hopefully, this will produce a fine fleshed, slightly crisp, perfumed and aromatic fruit that will be edible from the moment we select it from the supermarket display. We shall see.

Persimmon, OrientalDiospyros kaki
The genus Diospyros includes quite a few African plants, and a suprising number have reasonably edible fruit. D. lycoides is a small shrub of Central and Southern Africa with small reddish fruit and translucent flesh. The pulp is "faintly sweet and insipid". Unlike D. mespiliformis, whose pulp is very sweet. It's small purple or yellowy fruits are sometimes dried and stored by African tribespeople. D. mespiliformis is common in the gallery forests alongside rivers in Southern Africa. There is increasing evidence that the fruit, fish, and animal resources of such gallery forests constituted one of the major habitats that humans evolved in. D. mespiliformis may, therefore, have been one of our most longstanding dietary items. I have not seen any analysis of this fruit, but another wild Southern African Diospyros. D. dichrophylla, has about 40 mg/100grams of flesh (compare with domestic persimmon fruit, below) Not all wild African Diospyros are small - D. batocana is small apple sized, yellowy orange, with a very acid pulp. The fruit of D. chamaethamnus have already been mentioned. The tropical African D. kirkii has small, sweet mealy fleshed fruit in spring, and is considered by one writer as perhaps being worth domesticating.
Even when a portion of the human species started radiating out of our African homeland, we did not leave 'persimmons' behind. There are wild species from central to East Asia, and also down into South East Asia. One of these, D. roxburghii from the northern part of South East Asia and the southernmost part of Central Asia, was possibly the progenitor of D. kaki.
D. kaki has tannins in the flesh which are responsible for the 'astringency' ( an unpleasant 'furry' feeling in the mouth) of the unripe fruit. Most fruit have a lot of tannins, which do not reduce until the fruit is soft ripe - at which point it absolutely cannot be handled without damage. It is probably for this reason that the fruit was so long to come to the west, apart from it's need for particular climatic conditions and slowness to fruit from seed. And it is also for this reason that people have seized upon any chance seedlings with less tannin in the flesh.
Some plants, such as peaches, are easy to grow from seed, almost always give a good fruit, and take only three or four years to come into bearing. These kind of fruits soon become widespread along the trade routes. Persimmons are the antithesis, which explains, in part, why reduced tannin fruit have been so slow to 'arise'.
It wasn't really until the American and British contact with Japan in the nineteenth century that nurseries in America and Australasia started to obtain varieties of persimmon. They are hard to propagate, the fruit are unfamiliar and difficult to handle, so they had a fairly sparse distribution even then. It is only with the twentieth century identification of types with tannin levels so low they can be eaten when ripe but still firm that the persimmon became a commercial proposition.
And that is where they are today. Persimmons are still climatically demanding, and even in the low tannin fruits, there needs to be a further reduction.
This ancient fruit, whose territory we shared in all the stages of our evolution and radiation, could undoubtedly be improved. Perhaps species from Africa may impart wider adaptation and even lower tannin levels. We will never know; as with all fruits of low commercial 'penetration', there is little effort to radically improve the fruit.
Persimmons are an excellent source of vitamin C, with from 25 to 52mg per 100 grams of flesh, depending on the variety. The most common commercial low tannin variety, 'Fuyu', has 52mg/100 grams. Interestingly, and similar to apples, persimmons have very high concentrations of ascorbic acid in the skin. 'Fuyu' peel, for example, has more than four times the already excellent amount in the flesh.
Lycopene, a carotenoid protective against prostate cancer, is present in some varieties in quite high concentrations, as it is primarily responsible for the bright red color of the skin. How much, if any, is in the flesh, is uncertain. Other varieties have no lycopene at all (the lycopene component of the caretonoids in persimmon fruits varies, depending on the variety, from 0 to 30%). While some very thin skinned home garden varieties can be eaten skin and all, most are peeled before eating. The redder the skin, the higher the lycopene. Commercially, it would be prudent to select 'no spray' or 'organic' fruit if you wanted to eat the skin as well.

Pineapple Ananus communis

"On the margins of the Campo wild pine-apples also grew in great quantity. The fruit was of the same shape as our cultivated kind, but much small, the size being that of a moderately large apple. We gathered several quite ripe; they were pleasant to the taste, of the true pine-apple flavour, but had an abundance of fully developed seeds, and only a small quantity of eatable pulp"

- Henry Bates, 'The Naturalist on the Amazons', 1879.

The pineapple is thought thought by some to be derived from Ananus species native to the tropical Parana-Paraguay basin. The possible wild progenitors, A. bracteatus, A. paraguazensis, and Pseudananas sp. of the tropical Amazon all have edible, but seedy fruit; the more probable wild ancestor, a wild form of A. communis itself, probably indigenous to much drier lowland South Americas forests, has not been found. And because most lowland South Americas forests have been destroyed, it will probably be extinct by now. The native people of the American tropics have grown pineapples by planting offshoots and crowns for a very long time. Propagules of this 'fruit of kings' were spread west and north from the tropical Amazon, if that is it's area of origin. Regardless, related species are seedy, and the odd 'mutant' self fertile pineapple will have as many as 3,000 hard seeds. People aren't stupid - they infinitely preferred the seedless form, and spread it preferentially. In fact, the indigenous peoples of South Americas had selected varieties with different flesh color, different acidity levels, and different flavors.Maritime trading Indian tribes traded and raided South Americas west coast and river systems. The Carib Indians introduced the pineapple to their Islands in the sea now named after them. The first westerner to see the pineapple was Christopher Columbus, in 1493, at Guadeloupe, one of the Caribbean Islands. His expedition records that the Carib Indians had clearly hastily deserted their village in fear of these strange men, because, apart from vessels of human body parts, they had left behind the dessert of freshly gathered fruit - including the pineapple.
This strange and wondrous fruit was taken back to Spain, from whence it was re-distributed to all suitable Spanish colonies, chiefly in the Pacific.
The world's first commercial plantation was set up in Oahu, Hawaii in 1885. Hawaii remained the world's main producer of
pineapples until the 1960's, when production relocated and expanded in the Philippines. Pineapples are produced in all climatically suitable countries, and South East Asia is the dominant producer.
Pineapples keep fairly well, and, because of mass production methods, are relatively cheap.
Most varieties are a good source of vitamin C with a typical serving having around 13mg (about 20% of the recommended daily intake for an adult). Canned pineapple loses about a third of it's vitamin C content in processing, but still contains a useful amount. There is some varietal differences in vitamin C content - 'Queen Victoria' pineapple has about 24mg/100 grams, and the variety 'Del Monte Gold™' has about 53mg/100 grams, making this particular variety an excellent source of vitamin C.
Pineapples contain the enzyme 'bromelain'. Bromelain tablets (extracted from the pineapple plant stems) are sold in health stores with claims they help combat heart disease, arthritis, and various other illnesses . Scientists testing the tablets on the incidence of mammary gland infection in cows (mastitis) found that on average, they reduced the number of white blood cells (a normal immune system response to chronic infection) by a third. How bromelain does it isn't certain, but scientists suspect the enzyme interferes with the synthesis of inflammatory substances in the body, such as prostaglandins.
Plum Prunus sp.
There are two main kinds of plum - the European plum, Prunus domestica, generally oval, mellow and often intriguingly flavored fruit (it also includes the prune plums) and the Japanese plums, P. salicina, the main fresh plums of commerce. There is a third type, P. institia, a native of Western Asia, which includes the small, acid, purple damsons and the small yellow mirabelle plums. Neither of these are of any commercial importance.
The plums our ancestors most likely encountered as some left Africa for Central and then South West Asia was a small plum called the cherry plum or bullace, P. cerasifera, a reasonably edible fruit. Other wild plums in the region included P. spinosa,the sloe plum. This plum is pretty much inedible, being very astringent indeed. Our expansion into China found us amongst the wild P. salicina, the 'Japanese' plum (correctly, obviously, the 'Chinese' plum - it wasn't introduced to Japan until around 400 years ago).
The advances in fruit quality went hand in hand with the rise of agriculture, as it has (but not always) with most fruit. the 'Japanese' plum has probably had the longest human attention; the 'European' plum, P. domestica, is a natural hybrid between the edible P. cerasifera and the largely inedible P. spinosa, and it is suspected to have only occurred in the last 2,000 years or so, probably (but perhaps not only) in the Caucasus Mountain region of South West Asia.
From the South of South West Asia it is a short hop to Mediterranean Europe. Accordingly, Spanish missionaries introduced the European plum to west coast North America, and British colonizers took it to the east coast. Similarly, the European plum was taken to temperate and warm temperate climate colonies within the British Empire.
The 'Japanese' plum was much slower to reach the west, somewhat curiously - although it does need warmer climatic conditions than the European plum. As the name suggests, it wasn't until American and British contact with the previously closed society of Japan in the late nineteenth and early twentieth century that nurserymen in the west acquired plants of this 'novel' fruit.
The Japanese plums and their hybrids are somewhat susceptible to bacterial disease in humid climates, and this has limited their extensive culture to dry climate areas. Plums, along with peaches, are the archetypal 'summer fruit', and the firmer fleshed modern varieties have a good shelf life, store for a while, and handle quite well. Their season is all too short. Plums are good 'fruit of the season', and fresh or dried, a valuable contributor to the human animals diet.
Plums have useful levels of riboflavin (B2), with two (66 gram sized) plums providing about a sixteenth of an adults recommended minimum daily intake, and fairly good amounts of vitamin C.
Dried prune plums ('prunes') were ranked an outstanding first in tests to identify the most antioxidant rich fruits and vegetables. Studies have shown that fresh plums have the fourth highest chemical effectiveness in preventing oxidation in cells of any other commercial fruit. Most of this anti-oxidant activity is in the juicy portion.
Dried plums (prunes), like dried figs, contribute a useful amount of of calcium toward meeting the recommended daily requirement of 800 mgs.
Raspberry Rubus idaeus
There are several species of wild raspberry in our African evolutionary homeland. Rubus ludwigii, from Southern Africa, has small, white pleasant fruit, and R. rigidus, with it's glossy purple-black berries, is common from central Africa to the Cape.
As we radiated out into the fruit and nut filled woodlands of South West Asia, we would have come upon the wild form of the red raspberry, R. idaeus (named after Mt.Ida in the Caucasus Mountains), as well as related wild fruits such as Rubus chamaemorus, R. arcticus, R. saxatilis of the forest tundra belt of North Asia. Raspberries are easy to propagate, as plants or seed. They would have been taken to Europe by traders and soldiers, and the Romans, in particular, played their part in spreading them far afield. The British improved the fruit in the middle ages, and like most fruits, plants were sent to it's colonies, including America (in the late eighteenth century). The red raspberry was already present in America however. A variety of the Southwest Asian raspberry, Rubus idaeus variety strigosus is indigenous to eastern North America. The black raspberryRubus occidentalis, is found only in North America, and it wasn't domesticated until the 1800's.
Raspberries have a very short shelf life, they are liable to damage in transport and handling, and the plant can be subject to quite a few diseases. When conditions are good, they are very productive, and well suited to 'commoditization' as a frozen or pulp product for use in other manufactured 'foods'. Fresh market berries are consequently relatively expensive, and have a short season. Frozen berries may give best value for money.
Laboratory tests suggest some berries may reduce the buildup of LDL (low-density lipoprotein) cholesterol, a contributor to heart disease, stroke and atherosclerosis. Raspberries were tested as having the second highest LDL inhibitory effect. Interestingly, the anthocyanin content (believed to be a protective antioxidant) of raspberries increases in storage, thus increasing their antioxidant value over time.
Strawberry Fragaria ananassa
The forty or so species of strawberry are all more or less edible, and one of the most widespread, F. vesca, the wood strawberry, is found in North Africa. Wherever we roamed in the temperate zone, there were woodland and meadow strawberries to be found. The best of these were F. vesca, F. viridis, and F. moschata (hautbois or musk strawberry). No great improvement seems to have occurred in these species subsequent to the commencement of farming, and while all three species were domesticated to a greater or lesser degree, the strawberry that we know today did not exist.
It wasn't until seeds of a North American species, F. virgininiana (long used by indigenous Indians) were sent to Europe in the sixteenth century that the stage was set for production of the modern strawberry. The 'meadow strawberry', as it was called, was no bigger than the existing cultivated forms of the European woodland strawberry, but had a different flavor and were a different color. Quite a few varieties were selected from this introduction, and they became quite well spread amongst gardens of the day. The Indians of Chile had domesticated another American species, F. chiloensis, and the Spanish, impressed with it's size and eating quality, spread it to other parts of South America, and mentioned it in documents of the day. A Frenchman was stirred to introduce plants to France in 1714. These proved to be fruitless unless cross pollenized by either F. moschata or
F. virgininiana. The natural cross pollenizing eventually resulted in a chance seedling hybrid between chiloensis andvirginiana. This new 'Pine Strawberry' ('pine' as in 'pineapple') was first described in 1759, and was the first ever modern strawberry. And from this beginning breeders have developed the large, firm, red varieties we buy in the shops.
Fruit in general are not good sources of the B vitamin pantothenic acid, with the conspicuous exception of avocados, but strawberries have useful amounts. Half a dozen strawberries will provide almost a third of an adults minimum daily requirement.
Strawberries have very good quantities of vitamin C; five strawberries provide better than half the daily requirement for an adult.
As with tomato consumption, regular strawberry consumption has been significantly associated in one study, at least, with reduced risk of prostate cancer. Strawberries do not contain lycopene (the active carotenoid in tomatoes), so an as yet unidentified natural plant chemical unique to strawberries is responsible for the protective effect.
Strawberries were ranked sixth overall in tests to identify the most antioxidant rich fruits and vegetables. Laboratory tests in another study re-inforce this, suggesting some berries may reduce the buildup of LDL (low-density lipoprotein) cholesterol, a contributor to heart disease, stroke and atherosclerosis. In this last mentioned study, strawberries were tested as having the fifth highest LDL inhibitory effect of all the berries investigated. Interestingly, further studies have shown that strawberries, while having the sixth highest anti-oxidant concentration, are THIRD in actual chemical effectiveness in preventing oxidation in cells. Most of this anti-oxidant activity is in the juicy portion. As with raspberries, the anthocyanin content (believed to be a protective antioxidant) of strawberries increases over time in storage, thus increasing their antioxidant value while on the shelf.
Tamarillo Cyphomandra betaceae
The tamarillo is a short lived small tree grown all along the Andes at 1000 to 3000 Meters altitude. It has been grown for so long by the native peoples that it's natural range and actual place of origin is now unknown. C. betaceae does require relatively frost free, mild conditions, which has limited it's spread. The approximately egg shaped fruit are usually yellow or orange, although the commercially available varieties are usually a red skinned form selected in New Zealand. There are several very closely related species found in the wild, and one, from Bolivia (although present in USDA and New Zealand) Cyphomandra maternum, is suspected to be the distant ancestor of this species. Both the tree and the fruit of C. maternum are almost identical to the tamarillo, except that the ripe fruit from the only C. maternum, population that has been examined so far are so laden with 'hot' chemicals that humans can't eat them. Pigs, interestingly, eat them with aplomb. However, Cyphomandras are distant relatives of tomatoes, and they are quite variable. The tamarillo may once have been as inedible as C. maternum - in fact, some varieties have a very slight hint of the chemicals in C. maternum. Humans have a highly discriminating palate, and have always selected sweeter, more pleasant fruit, and millennia of human preference may well have been responsible for the palatable fruit we have today.
In fact, the first commercial tamarillo varieties lacked sweetness, had a tendency to acidity, and had dark orange flesh and darkest purple seeds pulp. Today, most commercial varieties have red or pinkish red skin, but orange or yellow flesh, orange or yellow seed pulp, and are (usually) sweeter.
Today, tamarillos are produced commercially for export by only a few countries - chiefly New Zealand. There is a small domestic market in New Zealand, Australia, India, and some South American countries. However, no country is actively developing new varieties (unusually for a crop plant, there is also no germplasm collection - anywhere in the world), and it is likely to remain a minor fruit in the supermarket, in spite of it's potential. It is not helped by having relatively poor storage characteristics.
Altho' I have seen no data, it would be reasonable to assume that tamarillos would have a good vitamin A content, and may have the same kind of health beneficial red and yellow plant pigments that tomatoes have. Some writers describe tamarillos as having a 'very good' vitamin C content, which is very likely; however, I have seen no figures. While it is likely to be high in antioxidants - especially the more acid red seeded kinds - it appears not to have been investigated for antioxidant content.
Tangerine/MandarinCitrus reticulata
Citrus as a genus are not represented in Africa - although there is one obscure, very Citrus like member of the citrus family present, and that is Citropsis daweana. The Mozambique 'Cherry Orange' is a small tree with citrus smelling leaves, and small, probably edible fruit that grows in riverine valleys in Mozambique and Zimbabwe. So when we radiated to Myanmar (Burma), South East Asia, and southern China, the possible origin of the mandarin, we would have been meeting wild citrus not too different from Citropsis, except a bit larger and more edible. The wild ancestral form of the mandarin hasn't been found; either that or the mandarin is ancestral to both the orange and mandarins.
Edibility is fairly widespread in the citrus as a group, with quite a few of the 35 or so species being a potential food item. But the mandarin is one of the best. As with most citrus and other good things, the rise of agricultural settlement and both land and sea trading between Europe, the greater Mediterranean through South West and South Asia to China, resulted in the spread of the mandarin into all these areas. In time, the mandarin was spread to Spanish, Portuguese, and- eventually - British colonies. The tangerine was introduced to Australia by the British colonizers in the nineteenth century, and from Australia to New Zealand shortly after.
Mandarins don't travel quite as well as oranges, but they can be cool stored to extend their availability, and the complex hybrids now being produced have better storage and handling characteristics. Hybrids include tangelos (tangerine x grapefruit), tangors (tangerine x orange), and tangtangelos (tangerine x tangelo). Mandarin hybrids, in particular, look set to become a standard market fruit, and excellent nutritional value.
Tangerines are a good source of vitamin A - in fact, they rank number 5 in the list of top sources from commercial fruit, with 920 International Units per 100 grams. They are a very good source of vitamin C - one fruit provides almost half an adults daily requirement.
Tangerines have natural plant chemicals ('phytochemicals') called 'monoterpenes' in their skin that both protect against cells becoming cancerous, and help fight existing cancers. At least, as studied in laboratory mice - but there is no reason to think these chemicals wouldn't be active in humans. Unless they are certified as 'organically grown', commercial citrus may have been dipped/sprayed with anti fungal chemicals to prevent storage rots (they may also be dyed to heighten the color, and waxed with a vegetable derived wax to heighten the appearance). Therefore it is advisable to select only organic fruit to chew on the peel. It is unknown if the tumor fighting chemicals survive heat and processing when marmalade is made.

Watermelon Citrullus lanatus
The watermelon is native to the Kalahari desert of Southern Africa. One form of the fruit is bitter, due to the presence of a glucoside called 'cucurbbitacin'. The other form lacks this bitter chemical, and is the progenitor of all domesticated watermelons. Kalahari tribesmen grind the seed for bread, they dry the flesh, and eat the young fruit as a vegetable. The wild form is quite large, crisp and juicy, but it is also tasteless.
Millennia of association with humans and their agriculture has selected for the sweet fruit we know today.
Watermelon is a very good source of vitamin C, with a typical serving supplying an adult with just on half their daily vitamin C requirement.

SWEETS AND CAKES

2009-07-08T01:57:00.000-07:00

FRUIT WALLPAPERS

2009-07-06T23:59:00.000-07:00

JETLAG - Overcome with these Healthy Easy Ways

2009-06-30T04:54:00.000-07:00

Having just traveled internationally, I was reminded of how it feels to fall victim to a mega dose of jet lag. I had full intentions of quickly adapting to my new time zone, but unfortunately, I made a fatal error in my plan to adapt. I drank not one, but TWO cappuccinos late in the day. Bad decision when trying to overcome 6 hours of a time difference!
In the past, however, I have prided myself in adapting quickly...one day or so for a European destination. Not too shabby. This recent experience, however, has inspired me to share what HAS worked for a quick turnaround:

Exercise:

Staying in good shape, before and after your flight will be helpful. Continue to exercise at your destination and eat right.

Stay Hydrated:

When flying, you can easily become dehydrated due to the dry air on the plane. This can cause you to feel very tired. Be sure to drink plenty of fluids before, during and after your flight.

Do as the Romans Do:

Once you reach your destination, adopt the schedule of the time zone you are in. Eat when the locals eat. Drink when the locals drink and sleep when the locals sleep.

Sleep Schedules:

Do everything in your power to get a full night sleep at your new destination. If you need to, use a sleep aid (such as Simply Sleep) to help you fall off to sleep. Avoid using them, however, in flight and don't overuse them.

Shower:

If you arrive in the morning, take a cool shower once you have landed. This will help you to feel refreshed and stimulate circulation, getting you ready for the rest of the day ahead. If you arrive in the evening, however, take a hot shower before bedtime to help relax and calm your body and mind so that you are prepared for bedtime.

Caffeine:

Avoid caffeine after the equivalent of 1pm in your new destination. Caffeine can impact your sleep, making it difficult for you to get adjusted to the new time zone (as it did for me this last time!)

Alcohol:

Avoid alcohol the evening before your trip. On the flight, however, you might consider a glass of wine to relax you and help you fall off to dreamland. Don't overdo it though...alcohol can disrupt sleep patterns and dehydrate you.

Eat Often:

Especially on the first or second day of your trip, consider eating light snacks every couple of hours. This will help you to keep your metabolism cranked throughout the day, but will also avoid potential food comas from over eating and restlessness from too full of a tummy while trying to sleep.

Does broccoli fight cancer?

2009-06-30T04:53:00.001-07:00

Broccoli is anybody's go-to everyday vegetable: it’s affordable and available year-round. And the icing on the cake is that it frequently earns a top spot on “superfoods” lists. This is partially because it’s packed with an array of vitamins and minerals. And partly because it delivers a healthy dose of sulforaphane, a compound thought to thwart cancer by helping to stimulate the body’s detoxifying enzymes.

According to recent research in the Journal of Agricultural and Food Chemistry, raw broccoli provides significantly more of this beneficial nutrient than cooked. (Cooking locks sulforaphane in, making it unavailable to your body.) In the small study, men were given about 1 cup of broccoli, raw or cooked. Those who ate the raw broccoli absorbed sulforaphane faster and in higher amounts compared to those who ate it cooked. The findings add to growing evidence that links diets rich in cruciferous vegetables, such as broccoli, and to lower rates of cancer.

Bottom line: If you like broccoli, eat it raw: it’s more nutritious. Or, if you prefer it cooked, steam it until it’s cooked but still crunchy. Some research suggests this method may keep sulforaphane available.

Here is a simple and healthy recipe:

Ginger Broccoli

1 tablespoon canola oil
2 tablespoons minced garlic
4 teaspoons minced fresh ginger
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
3 tablespoons water
1 tablespoon fish sauce (see Note)
1 tablespoon rice vinegar

Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute. Add broccoli and cook, stirring, until the broccoli is bright green, 2 minutes. Drizzle water and fish sauce over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes. Stir in vinegar just before serving.

Makes 4 servings, 1 cup each.

Per serving: 74 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 8 g carbohydrate; 4 g protein; 3 g fiber; 328 mg sodium; 372 mg potassium. Nutrition bonus: Vitamin C (170% daily value), Vitamin A (60% dv), Folate (19% dv).

Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.

6 Healthy Snacks

2009-06-30T04:52:00.000-07:00

You may have heard that eating four to six smaller meals in one day may be a healthier way of eating. Experts say that it may keep your metabolism up and prevent huge hunger swings throughout the day.

This philosophy may sound great in theory, but when it comes to practice, many argue that it is a challenge and rightfully so. Coming up with 4 - 6 small meals in one day sure sounds like a lot more work than preparing three bigger meals. The truth is, however, it doesn't have to be. All it takes is some planning.

Assuming you have the traditional breakfast, lunch and dinner meals covered, here are six ideas for healthy snacks that you can enjoy that are well-balanced (incorporating all three macro-nutrients: carbs, protein and fat), full of fiber and healthy nutrients to keep you energized and your metabolism in high gear all day long.

Baby Carrots and Hummus: Carrots are loaded with Vitamins A, B6 and E... and fiber. Hummus is a great source of and healthy fats. Keep a tub of hummus and a bag of carrots at work for a great afternoon snack. Serving Size = 1 cup carrots and 1/3 cup hummus
Whole Grain/Multi Grain Toast and Low-Fat Cheese: Whole Grain or Multi-Grain bread is packed with nutrients and fiber. The Low-Fat Cheese gives you the protein you'll need to keep you satiated.Serving Size = 2 slice of multi-grain bread and 2 slices low-fat swiss cheese
All Natural Peanut Butter and an Apple: When I say Peanut Butter, I mean the all-natural kind that is made purely from peanuts. If a peanut butter has sugar in it and other ingredients or preservatives, it isn't all natural. The apple provides you with all the sweetness you need, so getting added sugar in the peanut butter is unnecessary. Serving Size = 1 large apple (with skin) and 1 Tbsp. Peanut Butter
Plain Yogurt, Berries and Granola or Oats: This is one of my favorite 'second breakfast' snacks. It is loaded with fiber and antioxidants, plus will give you some healthy protein. Serving Size = 1/4 cup oats, 1/2 cup yogurt and 1/2 cup berries
Almonds and raisins: Almond and raisins are FULL of vitamins and minerals and provide you with great anti-aging benefits, not to mention fiber and healthy fats. Serving Size = 11 almonds and 1/4 cup raisins
Nutrition Bars: Although I'm a proponent of eating whole foods as much as possible, there are a lot of healthier snack bars out on the market. Some to consider trying are Kashi Crunch and Roll Bars. Also Odwalla and Balance Bare bars. Most of these are between 150-250 calories each and provide you with a healthy and satisfying ratio of carbohydrates, fat and protein. Serving size = 1 Bar

Why is it Important to take Breakfast

2009-06-30T04:51:00.000-07:00

Many people tend to skip their breakfast or they may just drink a glass of milk or a cup of coffee. Reports have shown that it is unhealthy to avoid breakfast because the body need new energy to get started after a night’s sleep. A recent study illustrated the mental and physical efficiency of a set of adults taken over the entire day, some of whom had taken their breakfast while others did not.
It is even more important for children to take a good breakfast. Children who do not have their breakfast tend to get tired easily and usually get shorter attention spans, mostly late in the morning. Breakfast can improve your children’s academic performance and diet.By eating in the morning, they are able to get the vitamins and minerals they need which can’t be provided sufficiently by lunch and dinner alone. Also, children who skip their breakfast often eat more junk food as they get hungry through midday.

What’s in a breakfast?

Whole-grain bread or cereal, milk, fruit, yogurt, or eggs are good breakfast options.

For children older than two years, 1% low-fat milk or non-fat milk is a good beverage to include with breakfast.

If your child doesn’t enjoy the type of foods associated with breakfast, consider a sandwich or a serving of leftovers that may appeal to him more.

Some foods might surprise you. For example, many toaster waffles are actually quite low in fat. Top them with some fresh fruit, add a glass of low-fat milk and you have a quick and easy breakfast that combines good taste and good nutrition.

Don’t have time for breakfast?

It takes no more than one minute for your child to put a slice of cheese between two slices of whole grain bread on his way out the door!

Try these time-saving tips:

Keep convenient foods on hand, such as yogurt, fruit, cheese, instant oatmeal, and whole grain bread.

Have your child eat ‘breakfast-to-go’ on the bus, in the car, or while walking to school.

The point of breakfast is to feed your child’s body the protein and energy it needs to start the day and to carry him through to lunch. Of course, children often learn most by example, so it’s important for parents to set a good example and have a nutritious breakfast each day too.

Sugar : 8 Shocking Facts

2009-06-30T04:50:00.000-07:00

In case you haven't heard, sugar is quite the bad boy for a healthy diet. Part of the reason for this is because the more sugar you consume, the more you crave it. And while sugar is an ingredient that is definitely worth indulging in once in awhile, over indulging can cause many health problems, both in the short term and the long term.
Why, however, has it become such a problem? In a recent teleconference that we held, experts enlightened us on some very interesting factoids about the sweet white stuff and why it has become such a topic of concern in recent years:

Today's Consumption: Today, an average American consumes 2-3 pounds of sugar each week. While at the end of the 19th century (1887-1890), the average American consumed only 5 lbs. per year..
A Continual Rise: Over the last 20 years, sugar consumption in the U.S. has increased 26 pounds to 135 lbs. of sugar per person per year.
Hidden Culprits: Sugar consumption includes highly refined sugars that are incorporated into many of the foods we eat (bread, peanut butter, condiments, sauces, etc.). Some of these are better known as sucrose (table sugar), dextrose (corn sugar), and high-fructose corn syrup..
4 Classes: 4 classes of simple sugars (Sucrose, fructose, honey, and malts) are deemed "harmful" to optimal health when long-term consumption is over 15% of carbohydrate calories ingested. Hint...complex carbohydrates (veggies, beans, legumes, whole grains) are the way to keep this number below 15%..
Health Issues: Simple sugars have been documented to contribute to and/or aggravate health problems, including: asthma, mood disorders, mental illness, nervous disorders, diabetes, heart disease, gallstones, hypertension, and arthritis..
Insulin Impacts: Sugar raises insulin levels, inhibiting the release of growth hormones which depresses the immune system. Further, too much insulin promotes the storage of fat, so that when you eat foods that are high in sugar, you're enabling rapid weight gain and elevated triglyceride levels, both of which have been linked to cardiovascular disease
Degenerative Disease: Sugar has no real nutritional value (minerals, vitamins and fiber) and as a result, has a deteriorating effect on the endocrine system, causing sugar consumption to be one of the 3 major causes of degenerative disease.
Cancer Culprits: Turns out that cancer's preferred fuel is none other than glucose. Controlling one's blood-glucose levels through diet, exercise, supplements, meditation and prescription drugs - when necessary - can be extremely important to a cancer treatment program..

So next time you think of having a lump of sugar in your coffee, remember, a long time ago, people found a way to drink their coffee without the sweet taste of sugar.
Do you avoid sugar? How much do you think you consume in a day, week or year?

Benefits of Honey

2009-06-30T04:49:00.001-07:00

Honey is far better than what most people perceive...Discover the enormous benefits of honey; its pure, natural, and varied tastes and all the health benefits it provides. Its versatility and the goodness it can bring into your everyday practical life is WOW!
More and more researchers are turning up new evidence of honey's medical benefits in all directions. Honey also offers incredible antiseptic, antioxidant and cleansing properties for our body and health, hot beauty and skin care tips for ladies, and amazing healing properties as a head-to-toe remedy, from eye conjunctivitis to athlete foot. Its powerful healing attributes have long been used thousands of years ago and known to promote healing for cuts, cure ailments and diseases, and correct health disorders for generations after generations.

Health Benefits of Honey:

Honey is nature’s energy booster

Honey is a great immunity system builder

Honey is a natural remedy for some ailments

Honey Nutrition Facts:

Honey is a source of carbohydrates

80% natural sugar -- mostly fructose and glucose. Due to the high level of fructose, honey is sweeter than table sugar.

18% water. The less water content the honey has, the better the quality of honey.

2% minerals, vitamins, pollen and protein.

The vitamins present in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. The minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc.

This natural sweetener has antioxidants -- , is fat free, cholesterol free, and sodium free!

Honey Facts on Calories, GI:

One tablespoon of natural sweetener honey contains 64 calories.

Honey has a healthy Glycemic Index (GI), meaning that its sugars can be gradually absorbed into the bloodstream to result in better digestion. We should try to avoid eating excessive high-glycemic foods which would prompt an elevated insulin release in our body as a result of the pancreas being stimulated to metabolize the sudden surge of glucose into the blood.

Honey contains natural minerals and vitamins which help the metabolizing of undesirable cholesterol and fatty acid on the organs and tissues into the system, hence preventing obesity and promoting better health for us.

Expiration Date for Honey:

Archaeologists found 2000 year old jars of honey in Egyptian tombs and they still tasted delicious!

So, real honey facts -- there is no expiration date for honey, it is a miracle food; it never goes bad!

Many people find it rather surprising that bacteria cannot grow in honey because all things being equal, bacteria loves sugar.

The unique chemical composition of low water content and relatively high acidic level in honey creates a low pH (3.2-4.5) environment that makes it very unfavourable for bacteria or other micro-organism to grow.

Mouthwatering Honey in Recipes: Start using honey in your meals straightaway

As a drizzle for desserts such as pudding, pancakes, ice-cream, oats and corn flakes.

As a sweetener for your tea or coffee.

As a seasoning for barbecue spare ribs, pork chops or chicken wings before cooking.

As a salad dressing with olive oil and vinegar for the extra body.

Honey as Alternative Medicine:

Eyesight : Regular use of honey mixed with the carrot juice helps to improve the eyesight. It should be taken one hour before meals in the morning.

Cough : Mixture of equal quantities of honey and ginger juice is a good expectorant. It gives immediate relief in symptoms like cold, cough, sore throat, congestion of chest and runny nose.

Asthma : Mix half a gram of black pepper powder with honey and ginger juice mixture (equal quantity). Take this mixture at least three times a day. It helps to cure asthma.

Blood Pressure : Take one teaspoonful of garlic juice mixed with two teaspoonful of honey. It can be taken twice a day in the morning and evening. Regular use of this mixture is beneficial for high blood pressure.

Obesity : ake one glass of warm water and mix 1-2 teaspoonful of honey and one teaspoonful of lemon juice. Take this preparation daily before evacuation. It helps to purify the blood. It also helps to reduce fat and to clean the bowels.

The combination of honey and cinnamon has been used in oriental medicine for centuries and people have claimed that the mixture is a formula for many health benefits and a cure for many ailments including hair loss and bad breath.

City made from Biscuits

2009-06-30T04:47:00.000-07:00

7 Foods to Eat Everyday

2009-06-30T04:45:00.000-07:00

Losing weight isn't just about avoiding fat-laden foods. Many people make the mistake of simply removing high-calorie concoctions without replacing them with healthier fare. Starving yourself is not an effective weight-loss strategy.
A common misconception is that eating healthy has to be difficult -- it doesn't have to be. Eating right doesn't necessarily have to cost a lot or take up all your time if you know which foods excel in ease of use, nutrient density and versatility.
"The trick is to have healthy, easy options on hand when you're grabbing a snack or quick meal," says eDiets Director of Nutrition Services Pamela Ofstein. "Preparation is the key. If you have healthy options, like apples or nuts, you'll get a tasty snack with health benefits, instead of foods high in calories and low in nutrition."
So, instead of eating foods loaded with calories and lacking in nutrients, add these foods to your daily diet to stay full, feel good, lose weight and get healthy.

1. Oatmeal:

Oatmeal is a quick and easy breakfast or snack. Oatmeal has protein, carbs and fiber. It's simple to make -- and cheap! -- plus you can add berries or fruit to make it even more nutritious.

2. Apples:

Apples are easy to grab and take with you anywhere. An apple is a perfectly portioned serving of fruit, a great source of fiber, inexpensive, loaded with nutrients -- and all you have to do is wash them and they're ready to eat! There's a reason for the old adage: "An apple a day keeps the doctor away."

3. Yoghurt:

Yogurt has calcium for our bones, as well as being a good source of carbs and protein. It comes in individual containers, making it easy to take and eat anywhere. Make sure it says "live active cultures" on the container, which have an added benefit for your digestive tract.

4. Berries:

Berries are perfect to add to yogurt, oatmeal, cereal or eaten alone. They are delicious, packed with antioxidants and just need a thorough rinsing to be ready to eat.

5. Spinach:

Spinach is a super food that's loaded with minerals, vitamins A and C, fiber, and antioxidants. You can mix it into a salad or top a sandwich with it for added health benefits.

6. Beans:

Beans are a great source of fiber and protein. Eating beans with brown rice makes for a complete low-cost vegetarian protein source.

7. Nuts:

Nuts have heart-healthy monounsaturated fat and vitamin E, and studies have shown nuts help to prevent heart disease and cancer. Grabbing a handful of nuts is a great way to snack on the go.

These foods are great to eat every day, but you can get too much of a good thing. Eat proper portions to make sure you're not getting excess calories. Just because something is healthy doesn't mean it's calorie free.

MOST EXPENSIVE FOODS

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1. Saffron, a spice grown worldwide, is derived from the saffron crocus flower. Requiring so much resources and labor, prices for the spice go around US$500/pound to US$5,000/pound (US$1100â€"US$11,000 per kilogram).

2. The most expensive nut in the world is the Macadamia nut. They have a very hard seed, but once it's open it reveals a creamy white kernel containing up to 80% oil and 4% sugar. The cost of a kilogram of these nuts exceeds 30$.

3. The most expensive caviar in the world is not the black one, but the almas caviar! The word 'almas' is Iranian for diamond. Beluga caviar comes from a fish over 100 years old, that is virtually unchanged for 120 million years. Beluga caviar ranges in price from more than $5,000 per kilogram in the United States.

4. The most expensive mushroom in the world is the white truffle. These truffles are sold at a amazing price of Euros2,000 and Euros4,000 per kilogram ($1350 - $2700 per pound).

5. The most expensive potato in the world is a French one, "La Bonnotte". The potato fields require to be fertilized only with seaweed in a climate shaped by the nearby sea. The cost of one single kilogram can reach Euros500 since this type of potato is almost extinct.

6. The most expensive beef in the world is the type of beef coming from the Wagyu cows. These Japanese cows are fed the best grass and provided the best treatment. 200 grams of a fillet cost in Europe more than 100 dollars.

8. The most expensive pizza in the world, valued at 8300 Eur can be tasted in Italy. With generous toppings of caviar and lobster, the pizza has a diameter of 20cm and Louis XIII Remy Martin cognac poured all over it.

9. The most expensive omelet in the world can be tasted at the Le Parker Meridien restaurant in New York. The $1,000 omelet consists of 10 ounces of sevruga caviar, a whole lobster, and six eggs. To make it in the privacy of your own home, the cost will be only $700.

10. Off to something sweet now with one of the most expensive deserts in the world, served at Serendipity 3, a popular restaurant in the Upper East Side of Manhattan. The $1000 sundae was introduced in 2004 and was listed in the Guinness Book of World Records as the most expensive dessert. It's made up of 5 scoops of the richest Tahitian vanilla bean ice cream, Madagascar vanilla, 23K edible gold leaf and one of the most expensive chocolates in the world, Amedei Porceleana.

Good Fats and Bad Fats

2009-06-24T10:57:00.001-07:00

The fact is: we all need fats. Fats helps nutrient absorption, nerve transmission, maintaining cell membrane integrity etc. However, when consumed in excess amount, fats contribute to weight gain, heart disease and certain types of cancer. Fats are not created equal. Some fats promote our health positively while other increase our risks of heart disease. The key is to replace bad fats with good fats in our diet.

Monounsaturated Fats:

Monounsaturated fats (MUFAs) lower total cholesterol and LDL cholesterol (the bad cholesterol) while increasing HDL cholesterol (the good cholesterol). Nuts including peanuts, walnuts, almonds and pistachios, avocado, canola and olive oil are high in MUFAs. MUFAs have also been found to help in weight loss, particularly body fat.

Polyunsaturated Fats:

Polyunsaturated fats also lower total cholesterol and LDL cholesterol. Seafood like salmon and fish oil, as well as corn, soy, safflower and sunflower oils are high in polyunsaturated fats. Omega 3 fatty acids belong to this group.

THE BAD FATS

Saturated Fats
Saturated fats raise total blood cholesterol as well as LDL cholesterol (the bad cholesterol). Saturated fats are mainly found in animal products such as meat, dairy, eggs and seafood. Some plant foods are also high in saturated fats such as coconut oil, palm oil and palm kernel oil.

Trans Fats

Trans fats are invented as scientists began to "hydrogenate" liquid oils so that they can withstand better in food production process and provide a better shelf life. As a result of hydrogenation, trans fatty acids are formed. Trans fatty acids are found in many commercially packaged foods, commercially fried food such as French Fries from some fast food chains, other packaged snacks such as microwaved popcorn as well as in vegetable shortening and hard stick margarine.

When Fat is good??

2009-06-24T10:57:00.000-07:00

Certain fats are good for you and as important as other food groups for your body,

Agreed, it’s great to be thin. But when the ‘veins’ on your hands pop up and your face loses its glow, being thin doesn’t seem so great. On the contrary, the gaunt look just indicates that your body is craving for fat

Unless you are obese, you shouldn’t deprive your body of all fats. The key is to use up your body fat, and as you approach your ideal weight — when you are within 10 to 15 kg of it — start eating regimented amounts. If you skip the butter and the ghee, don’t be surprised if you experience joint paints, lower back-ache and even problems of vision.
Why fat is important

Fat is needed for the normal growth and development. Primarily because it:

• Provides long-lasting energy

• Helps you feel full after eating

• Helps in making hormones

• Forms a part of the brain

• Forms cell membranes for every cell in the body

• Carries vitamins through the body

• Helps regulate body temperature

• Cushions your joints and helps them move smoothly.

It also provides you with two essential fatty acids — linoleic and linolenic — that your body cannot make by itself. These strengthen the immune system, protect the auto-immune system and form a protective shell over your organs.
The good fats

Saturated fats

Saturated fatty acids or saturated fats have all the hydrogen the carbon atoms can hold. These are usually solid at room temperature, and they’re more stable; they don’t combine readily with oxygen. However, they are the main dietary factors, along with transfats in raising blood cholesterol.

Sources: Home-made ghee, table butter, white butter, coconut oil, cheddar cheese and meat.
Unsaturated fats

Polyunsaturated and monounsaturated fatty acids are found in liquid oils of vegetable origin. Polyunsaturated oils are liquid at room temperature and in the refrigerator. They help your body get rid of newly formed cholesterol, thus keeping blood cholesterol level down and reducing cholesterol deposits on artery walls.

Sources: Safflower, sesame, soy, corn and sunflower seed and nuts such as pista, almonds, cashewnuts,
walnuts.

Monounsaturated oils are liquid at room temperature but solidify in the refrigerator. These may also help reduce blood cholesterol as long as the diet is very low in saturated fat.

Sources: Olive, canola and peanut oils and avocados.

Omega 3 fatty acids are also a part of unsaturated fats. They reduce blood pressure and stimulate blood circulation. It will also give you glossy hair and rid you of varicose veins.

Sources: Salmon, mackerel, walnuts and flax seeds.

Consume in moderation

Since fats contain more than twice the calories of protein and carbohydrate, they should be eaten in moderation. About 30 per cent of the energy we eat should come from fat. Balance your meals with carbohydrates, proteins and fat. The ratio should be 1:1:1 — about 10 gm of saturates to 10 gm of mono-saturates to 10 gm of poly-saturates. So a person maintaining his or her ideal weight can have 10 gm of ghee, 10 gm of olive oil and 10 gm of sunflower oil in a day.

BANANAS

2009-06-24T04:52:00.000-07:00

NEVER PUT BANANA IN THE REFRIGERATOR!!!

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

But energy isn't the only way a banana can help us keep fit.

It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

DEPRESSION:

According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS:

Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

ANEMIA:

High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

BLOOD PRESSURE:

This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

BRAIN POWER:

200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

CONSTIPATION:

High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

HANGOVERS:

One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

HEARTBURN:

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

MORNING SICKNESS:

Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

MOSQUITO BITES:

Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

NERVES:

Bananas are high in B vitamins that help calm the nervous system.

OVERWEIGHT AND AT WORK?

Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

ULCERS:

The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

TEMPERATURE CONTROL:

Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

SEASONAL AFFECTIVE DISORDER (SAD):

Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

SMOKING & TOBACCO USE:

Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium (K) and magnesium (Ma) found in them, help the body recover from the effects of nicotine withdrawal.

STRESS:

Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

STROKES:

According to research in "The New England Journal of Medicine, 'eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

WARTS:

Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"

Eat Less To Live Longer

2009-06-24T04:39:00.000-07:00

Researchers from Harvard Medical School, in collaboration with scientists from Cornell Medical School and the National Institutes of Health, have discovered two genes in mammalian cells that act as gatekeepers for cellular longevity. When cells experience certain kinds of stress, such as caloric restriction, these genes rev up and help protect cells from diseases of aging.

"We've reason to believe now that these two genes may be potential drug targets for diseases associated with aging," says David Sinclair, associate professor of pathology at Harvard Medical School and senior author on the paper.

1. Eat a variety of nutrient-rich foods. You need more than 40 different nutrients for good health, and no single food supplies them all. Your daily food selection should include bread and other whole-grain products; fruits; vegetables; dairy products; and meat, poultry, fish and other protein foods. How much you should eat depends on your calorie needs. Use the Food Guide Pyramid and the Nutrition Facts panel on food labels as handy references.

2. Enjoy plenty of whole grains, fruits and vegetables. Surveys show most Americans don't eat enough of these foods. Do you eat 6-11 servings from the bread, rice, cereal and pasta group, 3 of which should be whole grains? Do you eat 2-4 servings of fruit and 3-5 servings of vegetables? If you don't enjoy some of these at first, give them another chance. Look through cookbooks for tasty ways to prepare unfamiliar foods.

3. Maintain a healthy weight. The weight that's right for you depends on many factors including your sex, height, age and heredity. Excess body fat increases your chances for high blood pressure, heart disease, stroke, diabetes, some types of cancer and other illnesses. But being too thin can increase your risk for osteoporosis, menstrual irregularities and other health problems. If you're constantly losing and regaining weight, a registered dietitian can help you develop sensible eating habits for successful weight management. Regular exercise is also important to maintaining a healthy weight.

4. Eat moderate portions. If you keep portion sizes reasonable, it's easier to eat the foods you want and stay healthy. Did you know the recommended serving of cooked meat is 3 ounces, similar in size to a deck of playing cards? A medium piece of fruit is 1 serving and a cup of pasta equals 2 servings. A pint of ice cream contains 4 servings. Refer to the Food Guide Pyramid for information on recommended serving sizes.

5. Eat regular meals. Skipping meals can lead to out-of-control hunger, often resulting in overeating. When you're very hungry, it's also tempting to forget about good nutrition. Snacking between meals can help curb hunger, but don't eat so much that your snack becomes an entire meal.

6. Reduce, don't eliminate certain foods. Most people eat for pleasure as well as nutrition. If your favorite foods are high in fat, salt or sugar, the key is moderating how much of these foods you eat and how often you eat them.
Identify major sources of these ingredients in your diet and make changes, if necessary. Adults who eat high-fat meats or whole-milk dairy products at every meal are probably eating too much fat. Use the Nutrition Facts panel on the food label to help balance your choices.
Choosing skim or low-fat dairy products and lean cuts of meat such as flank steak and beef round can reduce fat intake significantly.
If you love fried chicken, however, you don't have to give it up. Just eat it less often. When dining out, share it with a friend, ask for a take-home bag or a smaller portion.

7. Balance your food choices over time. Not every food has to be "perfect." When eating a food high in fat, salt or sugar, select other foods that are low in these ingredients. If you miss out on any food group one day, make up for it the next. Your food choices over several days should fit together into a healthy pattern.

8. Know your diet pitfalls. To improve your eating habits, you first have to know what's wrong with them. Write down everything you eat for three days. Then check your list according to the rest of these tips. Do you add a lot of butter, creamy sauces or salad dressings? Rather than eliminating these foods, just cut back your portions. Are you getting enough fruits and vegetables? If not, you may be missing out on vital nutrients.

9. Make changes gradually. Just as there are no "superfoods" or easy answers to a healthy diet, don't expect to totally revamp your eating habits overnight. Changing too much, too fast can get in the way of success. Begin to remedy excesses or deficiencies with modest changes that can add up to positive, lifelong eating habits. For instance, if you don't like the taste of skim milk, try low-fat. Eventually you may find you like skim, too.

10. Remember, foods are not good or bad. Select foods based on your total eating patterns, not whether any individual food is "good" or "bad." Don't feel guilty if you love foods such as apple pie, potato chips, candy bars or ice cream. Eat them in moderation, and choose other foods to provide the balance and variety that are vital to good hea

10 Foods That Help You Get Your

2009-06-17T02:38:00.000-07:00

It’s all about timing. Try some of these if you want to fall asleep easily and rest through the night.

If it takes you more than 15 minutes to fall asleep at night, quicken your trip to dreamland by changing what you eat in the evening. It can make the difference between staring at the ceiling and sleeping like a baby.

For years, the top food on the snooze list was turkey, because it contains sleep-inducing tryptophan (credited with all those Thanksgiving naps). But researchers have done an about-face and nixed this connection. Why? Turkey, like most foods, just doesn't contain enough tryptophan to put you to sleep, explains Elizabeth Somer, R.D., author of The Food & Mood Cookbook: Recipes for Eating Well and Feeling Your Best.

Instead, think light but high-carbohydrate snacks. Carbs boost levels of the brain's sleep chemical serotonin without overloading your digestive system. If you like, wash them down with something warm and soothing, such as a cup of herbal tea (chamomile, lemon balm, or valerian) or warm milk.

10 top sleep boosters

Nibble on one of these 10 high-carb calmers an hour before bedtime. You'll be yawning in no time.

Half of a whole-wheat English muffin or raisin bagel drizzled with honey
Two cups of air-popped popcorn
A small slice of angel food cake topped with berries
A frozen whole-wheat waffle, toasted, with maple syrup
Half a cup of pretzels
Fresh strawberries dunked in a little fat-free chocolate syrup
Half a cup of pasta topped with marinara sauce
A 4-ounce baked potato topped with salsa
A handful of oyster crackers and a piece of fruit
Canned mandarin oranges sprinkled with crystallized ginger

The benefits of sleep go well beyond good moods and lots of energy. Getting six to eight hours of sleep a night can make your Real Age as much as three years younger.

MEDICAL BENEFITS OF HONEY AND CINNAMON

2009-06-15T01:40:00.000-07:00

MEDICAL BENEFITS OF HONEY AND CINNAMON

It is found that a mixture of honey and cinnamon cures most Diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a "Ram Ban" (very effective) medicine for all kinds of diseases. Honey can be used without any side Effects for any kind of diseases.

Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients. Weekly World News, a Magazine in Canada , on its issue dated 17 January, 1995 has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists

HEART DISEASES

Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also, those who have already had an attack, if they do this Process daily they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada , various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
ARTHRITIS:

Arthritis patients may take daily, morning, and night, One cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon honey and half teaspoon Cinnamon powder before breakfast, They found that within a week, out of the 200 people So treated, practically 73 patients were totally relieved of pain, and
within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.

BLADDER INFECTIONS:

Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.

TOOTHACHE:

Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be applied three times a day until the tooth stops aching.

CHOLESTEROL:

Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea water, given to a cholesterol patient were found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol. By the way, if you're taking cholesterol medicine, STOP! They all contain STATIN which weaken your muscles...including YOUR HEART and none has been shown to stop heart attacks or strokes!!!!= 20

COLDS:

Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days.

This process will cure most chronic cough, cold, and clear the sinuses.

UPSET STOMACH

Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.

GAS
According to the studies done in India and Japan , it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.
IMMUNE SYSTEM

Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant Use of honey strengthens the white blood corpuscles to
fight bacterial and viral diseases.

Healing food

2009-05-28T23:51:00.001-07:00

Healing food

Could hot cocoa be the next "wonder drug" for high blood pressure? Harvard researchers praise stunningly simple discovery!

According to recent estimates, nearly 1-in-3 American adults has high blood pressure. But for the Kuna Indians living on a group of islands off the Caribbean coast of Panama , hypertension doesn't even exist. In fact, after age 60, the average blood pressure for Kuna Indian islanders is a perfect 110/70.

Is it because they eat less salt? No. Kuna Indians eat as much, if not more salt, than people in the U.S.
Is it due to their genes? No. Kuna Indians who move away from the islands are just as likely to suffer from high blood pressure as anyone else!
So what makes these folks practically "immune" to hypertension -- and lets them enjoy much lower death rates from heart attacks, strokes, diabetes, and cancer?

Harvard researchers were stunned to discover it's because they drink about 5 cups of cocoa each day. That's right, cocoa!
Studies show the flavonols in cocoa stimulate your body's production of nitric oxide -- boosting blood flow to your heart, brain, and other organs. In fact, one study found cocoa thins your blood just as well as low-dose aspirin!
But that's not all. A Harvard Medical School professor claims cocoa can also treat blocked arteries, congestive heart failure, stroke, dementia, even impotence!

Painless cholesterol cure....
Works in just 7 days.... and drives the "food police" crazy!

Want to lower your cholesterol so fast it'll make your head spin? It's a breeze, just eat guacamole -- or any dish containing avocados!

Most health experts and nutritionists will tell you this rich, delicious Mexican dish is BANNED from any cholesterol- watcher's menu. But not Dr. Steven Pratt. That's because new research shows eating avocados can lower your cholesterol even faster than drugs... without the side effects!
One study found after just 7 days on a diet including avocados, LDL ("bad") cholesterol and triglyceride levelsdropped by 22 percent. Meanwhile, HDL ("good") cholesterol shot up 11 percent -- something most cholesterol- lowering drugs won't do!

The cinnamon cure for high blood sugar....

Sprinkle a little cinnamon on your toast, cereal, oatmeal, or sliced apples. It not only tastes good, it lowers your blood sugar!
In a recent study, people reduced their blood sugar levels by as much as 29 percent in just 40 days. That's with NO drugs, NO diet changes -- just plain old cinnamon!


The fat that blasts away cancer....

You've been told cancer runs in families. You've been told what to eat and what NOT to eat -- including LESS fat.

Yet Dr.. Steven Pratt says there's one fat you should eat MORE of. It's the monounsaturated fatcalled oleic acid, found in olive oil!
It should come as no surprise. After all, olive oil is a staple of the Mediterranean diet. And people in Spain and Greece are far less likely to develop cancer than in the U.S.
But what's really interesting is how olive oil not only preven ts c ancer, it blasts away cancer cells that already exist! So if you're even the slightest bit worried about cancer, this is one SuperFood you don't want to be without!



NEW prostate-protecting champ trumps tomatoes!

Unless you've been asleep under a rock for the past decade, you've heard the news about tomatoes. They contain a potent antioxidant called lycopene that's been proven to reduce the risk of certain cancers -- in particular, prostate cancer.

A famous Harvard study back in 1995 found that out of 48,000 men surveyed, those who ate 10 or more servings of tomatoes a week reduced their risk of prostate cancer by more than one-third. What's more, they lowered their risk of aggressive prostate tumors (the kind that are really tough to treat) by HALF!
But before you reach for that slice of pizza or bottle of ketchup, listen up. What if I told you about a sweet, refreshing food Dr. Steven Pratt recommends that's even better for your prostate than tomatoes?
This NEW prostate protecting champ is watermelon! Ounce for ounce, watermelon is even richer in lycopene than tomatoes. And since you probably eat more watermelon in one sitting than you do tomatoes, you don't have to gorge on it 10 times a week in order to slash your cancer risk! Just a few times a week should do it.

Knock out an ulcer with broccoli?!

About 25 million Americans will suffer from a peptic ulcer at some point in their lives. To get rid of their ulcers, most will take an antibiotic like amoxicillin.
Pretty tame stuff, right? Wrong! Amoxicillin can bring with it unwanted side effects like fever, nausea, stomach pain, diarrhea, headache, even a yucky condition called "hairy tongue"!
And if you think that's bad, according to the Centers for Disease Control (CDC), the cost of treating an ulcer with antibiotics over an average 17-day period can run upward of $1,000!

Fortunately, there's one unconventional treatment with NO side effects Dr. Pratt swears by. "Eat broccoli!" he says. Why?
Broccoli contains a remarkably potent compound called sulforaphane, that kills off the H. pylori bacteria that cause most ulcers. Not only can it knock out an ulcer, eating one serving a day for a month might run you 20 bucks... a fraction of the cost of drugs!

HEALTH TIPS FOR ARMS AND LEGS

2009-05-28T23:30:00.000-07:00

Treating Dark Elbows and Knees Naturally

Rub lime juice over the discolored area and leave for 15-20 minutes. Soak a towel in hot water and scrub firmly. Repeat this for 2 weeks.
Mix half teaspoon of lime juice with 1 teaspoon of coconut oil. Apply and wash in the same way with a hot towel. Repeat this everyday for better results.

Rough Palms - Herbal Cure for Rough Palms

Take 1 teaspoon of sugar and 1 teaspoon of any oil. Massage between both palms for a minute and rinse after 10 minutes.
Take 1 teaspoon of sugar along with 1 teaspoon of limejuice and rub between palms for a minute or two and wash after 10-15 minutes.

Beauty Tips - Treating Rough Hands and Feet

Add corn flour to hot water and soak hands and feet in it for 5-10 minutes before sleep.
Make a paste out of roasted onion by smashing it. Apply this paste on cracked heels and wash after 20 minutes. Continue this for one month and you will see the difference.
After a bath massage Mustard oil well into hands and feet when your body is still moist. Wash with water and pat with a towel to dry.
Add half teaspoon Vinegar to half a cup of curd. Massage feet and ankles well with this mix and wash after five minutes.
Mix Candle wax with Mustard oil and heat. Now apply this gently on the cracked areas of the heels. Wear socks over this, leave overnight and wash in the morning.

Body Lotions and Masks for smooth and soft skin

Body Lotions - A body lotion is a low to medium viscosity preparation intended for application on external skin and body, usually after bath. Many lotions, especially hand and face creams can be classified as cosmetics and not medicine. Its main purpose is to smoothen and soften the skin.

Given below are some beauty tips and ways to prepare body lotions.

Mix 1 table spoon of limejuice with 1 table spoon of Glycerin and 1 table spoon of rose water. Mix well and store it in a glass bottle. Apply daily half an hour before a bath or apply at bedtime and wash in the morning before bath.
In Winter season, right after a bath while the skin is still wet, rub some Baby oil into the skin gently to avoid dryness.
Make a paste with 2 tablespoons of oats and 1 tablespoons lime juice and milk. Apply on the body and wash after 5 minutes before a bath.
Take 1 cup of fresh rose petals with half a cup of milk. Add 1 teaspoon of gram flour and some Rose water. Make a paste and apply on arms and legs before bath. Wash after 10 minutes.
Mix 1 teaspoon Vaseline with 1 teaspoon Glycerin and leave overnight. This is good for dry skin and also during winter season.
Mix 1 teaspoon of Vaseline with 1 teaspoon of Vitamin E oil and 1 teaspoon of Glycerin and apply over the entire body. Have a bath after an hour repeat this for a week or two.

Home Made Mask for Hands and Feet :

Ingredients:

Papaya - Half cup
Pineapple - Half cup
Avocado - Half cup
Honey 4 tablespoons
Bran 1 cup

Procedure - Make a paste out of the above ingredients and apply till elbows for hands and ankles for feet. Wash after it gets dried up. This helps to get soft and supple skin.

Nail Warts - Treating Nail warts

The daily application of Cauliflower juice for 5-10 minutes will reduce the warts.
Slice a Garlic pod at the end and rub gently on the wart for 5 minutes every day for a week or two.
Apply the juice of a raw potato and massage very gently with a piece of cotton wash after 5-10 minutes repeat everyday for better results.

BENEFITS OF FISH OIL

2009-05-25T23:26:00.000-07:00

Fish Oil - Benefits

Pain and Inflammation.

Omega 3 fatty acids, particularly EPA, have a very positive effect on your inflammatory response. Through several mechanisms, they regulate your body's inflammation cycle, which prevents and relieves painful conditions like arthritis, prostatitis, cystitis and anything else ending in "itis."

Cardiovascular Health.

Omega 3 fatty acids have also been proven to work wonders for your heart and the miles and miles of arteries and veins that make up your cardiovascular system. They help to lower cholesterol, tryglicerides, LDLs and blood pressure, while at the same time increasing good HDL cholesterol. This adds years to your life expectancy.

Brain Function and Intelligence.

Pregnant and nursing mothers can have a great impact on the intelligence and happiness of their babies by supplementing with fish oil. For adults, omega 3 improves memory, recall, reasoning and focus. You'll swear you're getting younger and smarter.

Depression and Psychosis.

Making you smarter is not all omega 3 does for your brain. Psychiatry department researchers at the University of Sheffield, along with many other research studies, found that omega 3 fish oil supplements "alleviate" the symptoms of depression, bipolar and psychosis (Journal of Affective Disorder Vol. 48(2-3);149-55).

Cancer.

And finally, omega 3 fish oil has been shown to help prevent three of the most common forms of cancer – breast, colon and prostate. Science tells us that omega 3s accomplish this in three ways. They stop the alteration from a normal healthy cell to a cancerous mass, inhibiting unwanted cellular growth and causing apoptosis, or cellular death, of cancer cells.

Kids

Fish oil benefits are huge for children. Many of them are deprived of essential nutrients that fish oil provides. Here is a list of just a few fish oil benefits for children.

1. Improves concentration

2. Calms ADHD symptoms

3. Improves learning

4. Increases in test scores

5. Reduces Dyslexia and Dyspraxia

6. Helps language skills

7. Helps with autism

Diabetes

It has been continually shown that the fish oil benefits extend to people with diabetes. Fish oil benefits to diabetes consisted of increased power of muscle cells to use glucose (blood sugar). Another fish oil benefit is an increased level of good cholesterol as well as a reduced amount of fatty tissues in the blood.

Got Diabetes? Take advantage of the fish oil benefits!

Good For Your Heart

Back in the 1970s, scientists found out that Eskimos had a very low rate of heart diseases. They found out it was related to fish oil benefits.

It is prescribed to all patients after they get a heart attack. It is urged by the American Heart Association that you should eat at lease two servings of fish a week. They encourage people to take supplements especially if you are in a higher risk group.

Great Skin

Fish oil benefits include the essentials nutrients that your skin craves. It has been reported countless times that your skin will become much radiant and glowing after taking fish oil.

Many acne people have reported the acne curing fish oil benefits. It has totally turnd their lives around. Bad skin is a way of communicating that we are doing something bad to your bodies. It's just a reflection of what we do and eat.

Fish oil will completely trasform your skin. Try it out and see and feel the results!

2009-05-22T02:49:00.000-07:00

How many calories should we eat if we want to lose

weight?

To estimate how many calories you should consume in order to maintain your weight, you'll need to do a little math. By using a simple formula called the Harris-Benedict principle, you can assess your basal metabolic rate -- also known as your BMR.

Calculate Your BMR

Your BMR is the amount of energy your body needs to function. We use about 60% of the calories we consume each day for basic bodily functions such as breathing.

Other factors that influence your BMR are height, weight, age and sex.

Step one is to calculate your BMR with the following formula:

Women:
655 + (4.3 x weight in pounds) + (4.7 x height in inches) - (4.7 x age in years)

Men:
66 + (6.3 x weight in pounds) + (12.9 x height in inches) - (6.8 x age in years)

Calculate Activity

In order to incorporate activity into your daily caloric needs, do the following calculation:

If you are sedentary : BMR x 20 percent

If you are lightly active: BMR x 30 percent

If you are moderately active (You exercise most days a week.): BMR x 40 percent

If you are very active (You exercise intensely on a daily basis or for prolonged periods.): BMR x 50 percent

If you are extra active (You do hard labor or are in athletic training.): BMR x 60 percent

Add this number to your BMR.

The result of this formula will be the number of calories you can eat every day and maintain your current weightt. In order to lose weight, you'll need to take in fewer calories than this result.

As you lose weight, you can re-calculate the formula to assess your new BMR.

How to Make Fresh Grape Juice??

2009-05-20T03:19:00.000-07:00

When you think of grape juice, concord grapes, the grape traditionally used to make conventional grape juice, might come to mind. This variety is absolutely wonderful for making delicious raw grape juice, but isn’t the only choice.

Grapes are a diverse bunch, available in multiple colors [green, red, amber, blue-black, purple], varying in taste [sweet, dry, tart], texture, and size. Among these varieties, certain grapes are said to be best suited for certain uses. There are wine grapes [best used to produce wine], raisin grapes [dried to make raisins], and table grapes [best eaten as is or used in a recipe] – but don’t let this information limit you from trying each type of grape, regardless of its designated use, or varieties like Muscadine or Scuppernong.

The naturally sweet taste of fresh-juiced grapes alone is enough to sell me on the idea of making this beautiful drink, and its healthful nutrients [antioxidants – vitamin C, flavonoids, vitamin B1 and B6, manganese, and potassium] only adds to its appeal.
Fresh Mixed Grape Juice

I’ve used both seedless and seeded grapes. I especially like the idea of receiving the added bonus of fresh grape seed extract from the crushed seeds of the seeded grapes!

1/3 cup organic black grapes
1/3 cup organic red grapes
1/3 cup organic green grapes
¼ cup filtered water, optional

Remove grapes from the stems. Place the grapes in a bowl under running water to wash and strain the water from the grapes.

Run the grapes in batches through a juicer. Add water, if desired, and stir.

If using a blender [ideally a high-speed blender], add the grapes and ½ cup filtered water to the blender container. Blend until liquefied. Pour the juice through a fine mesh sieve or cheesecloth to strain and remove the pulp and any seed particles.

Serve immediately or chill in the refrigerator until ready to serve.

Serves 1 – 2, depending on the size of the glass.

Health Benefits of Grapes

2009-05-20T03:02:00.000-07:00

Grapes is a small round or oval fruit, some grapes are seedless. Grapes is a rich source of flavonoids, this gives the gives the vibrant purplish color to grapes , grape juice and the stronger the color, the higher the flavonoid content.( Flavonoids are most commonly known for their antioxidant activity. )

nutritive Values of Grapes : Per 100 gm.

* Vitamin A : 80 I.U.
* Vitamin B : Thiamine .06 mg.;
* Vitamin c : 4 mg.
* Calcium : 17 gm.
* Phosphorus : 21 mg.
* Fat : 1.4 gm.
* Carbohydrates : 14.9 gm.
* Protein : 1.4 gm.
* Calories : 70

Health Benefits of Grapes:

1. Good blood and body builder, it is also a quick source of energy.

2. Drinking Concord grape juice can be good for the heart.

3. Grape Juice Protect against Breast Cancer

4. Grape juice is easily assimilated and called the "nectar of the gods". It is indicated in cases of constipation, gout, rheumatism, skin and liver disorders.

5. This alkaline fruit (also called "the queen of fruits") helps greatly to decrease the acidity of the uric acid and lends itself further in aiding the elimination of the acid from the system, thus benefiting the kidneys greatly.

6. Studies shown that grape juice and raisin tea showed strong antiviral activity against poliovirus, herpes simplex virus.

7. Helps reduce platelet clumping and harmful blood clots.

How to Make Chinese Green Tea

2009-05-20T02:57:00.000-07:00

This article details the art of making a cup or pot of green tea using leaves by following traditional Chinese methods.

Things You'll Need

* Teapot
* cups
* kettle
* water just under boiling(190°F)
* tea

Steps
Method 1

1. Put a hand full of tea leaves in the pot.
2. Add warm water. Leave for a minute - Boiling water releases a chemical that make the tea sour.
3. Add some sugar to it (optional, real Chinese tea rarely has sugar added and for only some types)
4. Wait a few minutes, then serve. You will get a few cups of tea.

Method 2

1. Add a lot of tea into the pot.
2. Add not-quite-boiling water. Leave for a minute and then pour out to wash the leaves.
3. Add more water.
4. Wait about 30 seconds to a minute and then pour to serve.

Tips

* You will get the same ratio of tea to water whichever method you choose.
* Try to buy good quality tea. It will last longer and have a more pleasant taste. Teas all have different unique tastes. instead of buying just one (because the name sounds good), buy a few (but in smaller quantities).
* Using more tea is a sign of respect to a guest. The more tea you put into the pot, the higher the level of respect.
* Having the spout of the teapot facing anyone is a show of bad manners and disrespect.
* Boiled water is too hot for tender green tea leaves. Pouring boiled water upon the leaves will cause the immediate release of tannins, resulting in a bitter brew.

Warnings

* Watch out for old, out-of-date tea. Check the tea. Smell it. Look at it and check for dried-out leaves. Taste a piece (but dont taste it if is has been wet and in a container for a long time, or smells completely different from its original scent; if it smells a sickly sweet [rotted]).
* It helps to know how a specific tea will smell before you buy it. If you happen to buy a tea frequently, then you can check at the store if it has gone bad before buying it.
* If you are buying loose leaf tea, make sure you examine what you are putting in the pot. Rarely small objects, such as twigs, foil(depending on the wrapping), or insects can make their way into tea accidentally.

How to Make Green Tea

2009-05-20T02:45:00.001-07:00

Green tea is a wonderful beverage with potential health benefits. But if you're not familiar with a few basic techniques, you can wind up with a tea that's grassy, bitter, or just too strong. Here's how to get a perfect cup of green tea:

Steps
1. Determine how many cups of green tea you want to make. The original guideline for brewing is one teaspoon (5 ml) of green tea leaves (or pearls) per one cup of water. This will yield one cup of brewed tea.
2. Measure out the desired amount of green tea leaves (or pearls) and place them in your tea strainer or sieve.
3. Fill a non-reactive pot or pan (glass or stainless steel) with water and heat it to about 180 °F (80 °C). You can use a candy thermometer to watch the temperature, but if you don't have one, then keep an eye on the water so that it doesn't boil.
4. Place the filled tea strainer or sieve into an empty mug.
5. Pour the heated water into the mug, over the tea leaves.
6. Steep the tea leaves for 2 - 2 1/2 minutes but not any longer, or else your tea will become bitter.
7. Let your tea cool a few moments and enjoy your perfect cup of green tea.

Tips
* Filtered water is especially recommended, especially if your tap water has a distinct taste or smell.
* You can shorten your preparation time by heating your water in your microwave.
* A glass coffee press (if you're making more than one cup) or a glass mug (if you're making one cup at a time) will allow the tea to cool quickly, minimizing bitterness.
* If you drink a lot of green tea, consider installing a hot-water dispenser on your kitchen sink. The temperature is perfect for green tea.
* To re-use your tea leaves (or pearls) just plunge the tea strainer into a cup of ice water immediately after the steeping process. Depending on the type of tea you're using, you should be able to get at least one additional use of your leaves or pearls.

Warnings
* The biggest mistake you can make with green tea is to steep it in water that's too hot. Green, white or silver teas are different from black teas in that they need water that's only about 180° to 185° (80 °C to 85 °C).
* The second biggest mistake is to steep for too long. Green tea shouldn't be steeped for more than 2 to 2 1/2 minutes. White or silver teas should be steeped for even shorter periods--a minute and a half is usually perfect.

How to Make Lemon Juice Shampoo

2009-05-19T04:27:00.001-07:00

Things You'll Need:

* 1/4 cup liquid vegetable-based soap
* 2 tablespoon fresh lemon juice
* 1/4 cup water
* 1 lemon
* Grater
* Sauce pan
* Spoon
* Strainer
* Plastic shampoo bottle
* Mixing bowl

Step 1

Grate the outside of the lemon's skin until you have a teaspoon of the yellow part of the rind. This is called lemon zest.

Step 2
Heat the soap, lemon juice, lemon zest and water in the sauce pan for two minutes. Do not allow the mixture to hiss or boil. Use medium heat.

Step 3
Allow the mixture to cool to room temperature. This will probably take about 10 minutes.

Step 4
Strain out the lemon zest. You can catch the shampoo in the mixing bowl.

Step 5
Store your homemade lemon shampoo in the plastic shampoo bottle. You can use this shampoo every day. Rinse thoroughly after every use.

25 Health Benefits of Lemons

2009-05-19T04:18:00.000-07:00

Lemon is one of those super foods with a myriad health and cosmetic benefits. There are a few persons for whom it is an allergen, so make sure you are not allergic to this natural product, before you start enjoying the many benefits.

1. Lemon being a citrus fruit, fights against infection. It helps in production of WBC's and antibodies in blood which attacks the invading microorganism and prevents infection.

2. Lemon is an antioxidant which deactivates the free radicals preventing many dangerous diseases like stroke, cardiovascular diseases and cancers.

3. Lemon lowers blood pressure and increases the levels of HDL (good cholesterol).

4. Lemon is found to be anti-carcinogenic which lower the rates of colon, prostate, and breast cancer. They prevent faulty metabolism in the cell, which can predispose a cell to becoming carcinogenic. Also blocks the formation of nitrosamines in the gut.

5. Lemon juice is said to give a glow to the skin.

6. A few drops of lemon juice in hot water are believed to clear the digestive system and purify liver as well.

7. The skin of lemon dried under the sun and then ground to make powder can be applied to the hair for a few minutes before bath which relieves head ache and cools the body.

8. Applying lemon juice to acne dries the existing ones and prevents from getting more.

9. Lemon juice acts as a natural hair lightner and skin bleach which reduces the pigment melanin and prevents the risk of chemical allergic reactions which is common with hair dyes and bleaches.

10. Lemon juice is given to relieve gingivitis, stomatitis, and inflammation of the tongue.

11. Lemon juice is given to prevent common cold.

12. Lemon juice is given to prevent or treat urinary tract infection and gonorrhea.

13. Lemon juice is applied to the sites of bites and stings of certain insects to relieve its poison and pain.

14. Lemon juice relieves colic pain and gastric problems.

15. Lemon juice soothes the dry skin when applied with little glycerin.

16. Lemon juice used for marinating seafood or meat kills bacteria and other organisms present in them, thereby prevents many gastro-intestinal tract infections.

17. Lemon juice with a pinch of salt (warm) every morning lowers cholesterol levels and brings down your weight.

18. Lemon juice is the best drink to prevent dehydration and shock in case of diarrhea.

19. Lemon juice can also be used as a mouthwash. It removes plaque, whitens the teeth and strengthens the enamel.

20. A table spoon on thick lemon syrup everyday relieves asthma.

21. Lemon juice relieves chilblains and itchy skin.

22. Gargling lemon juice relieves throat infection and also used as a treatment for diphtheria.

23. Lemon juice is an excellent treatment for dandruff and greasy hair.

24. Lemon applied over the face removes wrinkles and keeps you young.
25. Lemon juice helps to prevent and cure osteoarthritis.

Collection of creative designs made from chocolate

2009-05-18T03:41:00.000-07:00

Chocolate Pills

White Chocolate Keyboard

Chocolate Wii Controller

Chocolate Shot Glasses

Chocolate Calculator

Chocolate Ferrari Formula 1 Car

Chocolate Pencils

Rompibollo Chocolate

Chocolate Keyboard

Chocolate Record

Chocolate NES Controller

Chocolate Laptop

Chocolate Mail Stamps

Chocolate Nike Sneakers

Delicious miniature milk and chocolate shoes were created for the 25th anniversary of Nike’s Air Force 1. [link]

Chocolate Typeface

Chocolate Nail

Chocolate Shoe

Chocolate Laptop

Chocolate Pie Chart

Chocolate Swiss Knife

Chocolate Shoe

Chocolate Nail

Chocolate Typeface

Chocolate Nike Sneakers

Chocolate Mail Stamps

CUPCAKE ART

2009-05-18T03:27:00.000-07:00

ART OF PRESENTING CUPCAKES