Persimmon fruit,Diospyros Kaki,Fruit proprieties

Ηow to eat a persimmon - Persimmons how to ripen Quickly

2013-11-14T22:28:00.001-08:00

Ηow to eat a persimmon

Persimmon (Kaki Diospyros) or lotos in Greek, typically autumnal fruit, has a tradition of thousands of years. Because of the fragile and particular flavor, was profoundly esteemed by old people groups. Had been named as the "nourishment of the divine beings."

Country Lotus is China, where it was classified "apple of the Orient." From China and spread to Japan where it is viewed as a delicacy.

In the nurseries of European nations started to be developed from the finish of the late eighteenth century. There are a few declarations thereof.

Persimmon is a great wellspring of beta-carotene, nutrient C and potassium. Green is wealthy in tannins that give it a solid astringent taste, so possibly eaten when completely ready. At the point when ready the organic product is exceptionally sweet and contains high measures of sugars into glucose and protein.

It has diuretic and purgative properties and is particularly suggested for those experiencing liver. Rather - due to the high substance of sugar - not for the individuals who experience the ill effects of diabetes or who experience the ill effects of corpulence.

Persimmons how to ripen Quickly ?

The Secret:

The Secret:

To age persimmons , place them in a pan shrouded or in a plastic sack or huge paper, with 2-3 apples. We close the sack leaving an exceptionally little gap for delicate ventilation.

Leave the natural product in this state for 3-5 days and at last you will have delectable, ready, persimmons at your table.

Eight servings a day of fruits and vegetables keep the doctor away

2012-01-24T11:02:00.001-08:00

(NaturalNews) Researchers publishing in the European Heart Journal have released the result of a study examining the diet of more than 300,000 men and women from eight European countries. They found that those individuals eating the most fruits and vegetable servings per day experienced the lowest level of ischemic heart disease (IHD), the most common form of the illness.

Ischemic heart disease is characterized by a reduced blood supply to the heart due to narrowed vessels from coronary plaque or chronic levels of inflammation that constrict blood flow. The end result is a greatly increased risk of heart attack as blood flow to the critical organ is shut off.

Data from this research comes from the long-running European Prospective Investigation into Cancer and Nutrition (EPIC) study that began in 1992. An analysis shows that people eating at least eight servings of fresh fruits and vegetables each day have a 22% lower risk of dying from IHD compared to those taking less than three daily servings. A serving is defined as approximately 80 grams or the equivalent of a small banana or medium apple.

Dietary analysis was determined by using a standard questionnaire, and factors including health, socio-economic status, and lifestyle, as well as smoking, drinking and exercise habits were taken into account. Dr. Francesca Crowe of the University of Oxford in England observed"This study involved over 300,000 people in eight different European countries, with 1,636 deaths from IHD. It shows a 4% reduced risk of dying from IHD for each additional portion of fruit and vegetables consumed."

In an effort to better understand the result of data collected over the eight and a half year course of this leg of the study, researchers made allowances for external factors such as differences in lifestyle and eating habits. The researchers did caution that people tend to report a higher intake of fruits and vegetables when completing questionnaires and that may skew the results slightly in either direction.

The final analysis of this leg of the EPIC study provides conclusive evidence that increased consumption of fruits and vegetables have a consistent and measurable impact on the risk of death from a heart attack. Professor Michael Marmot, director of the University College London in an accompanying editorial explains,"Cardiovascular disease is the most common cause of death. A reduction of 22% is huge. Reductions in cancers of several sites, in blood pressure and stroke, would add to this reduction in fatal CHD. Moving to a diet that emphasizes fruit and vegetables is of great importance to public health."

The association between lowered heart attack risk and increased consumption of fresh fruits and vegetables is well known among health-minded people. The ongoing results from the EPIC study continue to reinforce the importance of a diet high in natural foods to maintain health and lower the risk from ischemic heart disease.

Article References:
http://eurheartj.oxfordjournals.org...
http://www.eurekalert.org/pub_relea...
http://www.bmedreport.com/archives/...

About the author

John Phillip is a Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. VisitMy Optimal Health Resourceto continue reading the latest health news updates, and to download your Free 48 page copy of 'Your Healthy Weight Loss Plan'.

Learn more:http://www.naturalnews.com/031284_fruits_vegetables.html#ixzz1kP6L5ucP

Happiness, Lessons from the Ancient Greek Philosophers

An apple a day slashes stroke risk in half, study finds

2012-01-24T10:47:00.000-08:00

(NaturalNews) A new study gives some credence to the old adage, "An apple a day keeps the doctor away" -- at least concerning strokes. In a study published inStroke: Journal of the American Heart Association, Dutch researchers found that eating apples, pears and other white-fleshed fruits and vegetables might lessen stroke risk by a dramatic 52%:Health Enclavereports. Authors of the investigation considered the findings a little surprising, because recent research has recommended vibrantly colored fruits and vegetables as the most beneficial for health.

In the research, which examined the diets of 20,000 adults over a ten year period, authors investigated the association between the color of consumed fruits and stroke incidence. Participants were required to complete a food frequency questionnaire, which segmented the fleshy part of fruits and vegetables into four color groups: orange/yellow, red/purple, green and white. After comparing the stroke incidence with the diet of the participants, researches found no link with the quantity of brightly colored fruits and vegetables. Conversely, participants who had a daily intake of 171 grams of white-fleshed produce had a stroke incidence 52% lower than those whose daily intake of such foods was less than 75 grams. White-fleshed produce includes apples, pears, bananas, cauliflower and cucumbers, and the quantity of 171 grams correlates to one medium-to-large apple.

Although it is unclear why white-fleshed produce dramatically reduced stroke risk, scientists made some postulations. The fiber found in apples and pears is beneficial for cardiovascular health. Additionally, apples and pears have a high content of a flavonoid called quercetin, which studies have shown to reduce inflammation. This anti-inflammatory benefit could be a significant contributing factor, since inflammation is associated with hardening of the arteries.

Upon evaluating the results of the investigation, author Linda M. Oude Greip provided some recommendations. She cautioned that the findings need to be confirmed by further research; however, she stated it might be beneficial to eat plenty of white produce, and eating one apple a day is an easy method of increasing the intake of these healthful foods. On the other hand, Oude Greip emphatically advised the public to consume brightly colored fruits and vegetables as well, since they are protective against other chronic ailments.

It should be emphasized that the phytochemicals found in vibrantly colored fruits and vegetables have been associated with a reduced risk of cancer, along with a benefit to heart health. Jessica Shapiro, a wellness dietitian in New York City, adds her voice to Oude Greip's recommendation of continuing to include brightly colored produce in the diet:USA Todaynotes. Shapiro points out that the rainbow of fruits and vegetables contribute nutrients that work synergistically with each other.

http://www.healthenclave.com/news/a...

http://yourlife.usatoday.com/health...

http://healthland.time.com/2011/09/...

About the author
Mary West is the creator of a natural healing website where she focuses on solutions to health problems that work without side effects. You may visit her website to learn more athttp://www.alternativemedicinetruth.com.

Learn more:http://www.naturalnews.com/033631_apples_stroke.html#ixzz1kP2Te9qs

Fruit and vegetable consumption effectively lowers colon cancer risk

2012-01-24T10:43:00.000-08:00

(NaturalNews) Health-minded individuals are well aware that a diet high in natural fruits and vegetables equate to vibrant health and dramatically lowered risk of many chronic diseases. The result of a new study published in theJournal of the American Dietetic Associationprovides details on how specific fruit and vegetable consumption lowers the incidence of many types of colon cancer, the third most prevalent form of the disease. Foods such as apples, broccoli and cauliflower each lower the risk of cancer initiation in different parts of the colon while high sugar, fiber-void fruit juices are shown to increase risk of the illness. Nutrition scientists from Australia provide important documentation to confirm the importance of eating a colorful selection of fruits and vegetables to lower colon cancer risk.

Nutrition researchers have designed studies to examine the effect of healthy diet on colon cancer risk in the past, but the protective effect has been debatable as they do not provide specific results for different foods on the key regions or subsites of the colon. Professor Lin Fritschi, PhD, head of the Epidemiology Group at the Western Australian Institute for Medical Research, and her research team set out to investigate the link between fruit and vegetables and three cancers in different parts of the bowel: proximal colon cancer, distal colon cancer and rectal cancer.

Colon Cancer Risk Lowered by Eating a Wide Variety of Brightly Colored Fruits and Vegetables

The controlled study included 918 participants with a confirmed colon cancer diagnosis and compared them with 1021 individuals with no history of the digestive disease. All participants completed extensive nutritional and demographic questionnaires to account for potential conflicts such as socioeconomic status. Analysis of the data showed that specific fruit and vegetables from similar varietal families affect risk for colon cancer in different portions of the digestive tract.

With respect to different fruit and vegetable consumption, the researchers found a reduced rate of proximal colon cancer linked to eating brassicas like broccoli, cabbage, cauliflower and Brussels sprouts. In addition, both total vegetable intake and total vegetable and fruit intake were linked to a lower risk of distal colon cancer. And finally a significant reduction in distal colon cancer risk was linked to dark yellow vegetables and apples.

There should be no doubt that natural fruits and vegetables consumed raw or minimally cooked to retain the active enzymes is a critical factor in digestive health that dramatically lowers the risk of colon cancer and other chronic conditions as well. This study conveys the important nature of eating a wide variety of different colored fruits and vegetables, high in phytonutrient content, to provide a protective shield at different colon subsites and throughout the body.

Sources for this article include:
http://adajournal.org/webfiles/imag...
http://medicalxpress.com/news/2011-...
http://www.medicalnewstoday.com/art...
http://www.eurekalert.org/pub_relea...

About the author:
John Phillip is a Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. VisitMy Optimal Health Resourceto continue reading the latest health news updates, and to download your Free 48 page copy of 'Your Healthy Weight Loss Plan'.

Learn more:http://www.naturalnews.com/033764_fruits_and_vegetables_colon_cancer.html#ixzz1kP0sxkzN

Fruit Facts + Eating Fruits the Healthy Way

2011-11-05T14:35:00.000-07:00

Eating fruits everyday can keep infections away. Fruits are regulatory foods containing carotene, vitamin C and vitamin C complex.
They protect the eyesight, keep skin smooth and clean and increase body resistance against infection
Fruit and vegetable juices are the juiciest way of taking vitamin C, so don't store them for long periods once the container is opened.
Aside from the nutritional value of papaya, it has been found out that it has many varied medicinal uses as its young leaves are effective in deworming. They are also good disinfectants for dog bites. Latex from the fruit peeling proves to be effective in getting rid of freckles and other skin problems.

A medium papaya contains 200% of your Vitamin C requirement
As much as possible, eat raw fruits and vegetables. Raw, unpeeld fruits and vegetables provide greater benefits than when peeled and/or cooked.
Tomatoes contain both Vitamin C and beta carotene which are powerful antioxidants.
Fruits such as oranges, grapefruit, kiwi, melons and strawberries are excellent sources of Vitamin C.

Keep fresh fruits from turning brown such as apples, bananas, or pears with acidic fruits like oranges, pineapple, or lemon juice.
Fresh fruits and vegetables are loaded with antioxidants, phytochemicals and vitamins which neutralize "free radicals". Free radicals are unstable compounds created from the metabolism of fats and/or environmental factors and may be responsible for altering the cell's metabolism resulting in abnormal cellular growth food in cancer. Eating at least five servings of fruits and vegetables a day can avoid such chronic diseases.
Tips for Healthy eating

Make most of your choices whole or cut-up fruit rather than juice, for the benefits dietary fiber provides.
Select fruits with more potassium often, such as bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice.
When choosing canned fruits, select fruit canned in 100% fruit juice or water rather then syrup.
Fruits differ in nutrient content so vary your fruit choices
Try applesauce as a fat-free substitute for some of the oil when baking cakes.
Try meat dishes that incorporate fruit, such as chicken with apricots or mango chutney.
Frozen juice bars (100% juice) make healthy alternatives to high-fat snacks.
Cut-up fruit makes a great snack as well as dried fruits
Wash fruits before preparing or eating them. Under clean, running water, rub fruits briskly with your hands to remove dirt and surface microorganisms. Dry after washing
Choose fruit options, such as sliced apples, mixed fruit cup, or 100% fruit juice that are available in some fast food restaurants
Try raisins or other dried fruits instead of candy.

More Health Tips from: www.medicalfactsandfallacy.bravehost.com/health_tips_fruit_facts.html
For a list of FREE Fruit Smoothie Recipes from A-Z visit www.fruitsmoothierecipe.bravehost.com/

Dried Fruit - Smart Snack Or Health Hazard?

2011-11-05T10:25:00.000-07:00

In speaking to countless patients over the years, it is apparent that people generally want to eat a healthy diet. In most cases, however, this is easier said than done. It takes a lot of planning to eat right each day, and many people feel overwhelmed by the high volume of information about nutrition coming from magazines, newspapers, television and medical professionals. One of the most common concerns I hear from patients is the difficulty of getting enough servings of fresh produce. To make it easier, people often turn to dried fruit out of convenience. My wife often buys these types of snacks every time we are in the airport. I would like to explore these kinds of choices and let you know whether or not it is a truly healthy option.
The Importance of Fruit
Everyone needs fruit and vegetables to stay healthy. These natural wonders are chock full of vitamins, minerals and antioxidants, the substances that protect our cells from free radical damage. Many fruits commonly sold both fresh and dried, such as blueberries, cherries, cranberries and figs, are particularly rich in nutrients that protect our health.
Depending on age, weight and activity level, most adults must consume 5 to 9 fruit and vegetable servings each day. The problem is that choosing fresh produce isn't always easy. You may not have access to a refrigerator at work all day, and delicate fruits like pears and raspberries don't travel very well. Furthermore, purchasing fresh fruit at fast food restaurants, delis, or convenience shops is either impossible or expensive, and the selection is very limited. Despite these challenges, eating your daily produce servings is a natural, highly effective way to keep your body at its best.
Dried Fruit Pros and Cons
For many people, dried fruit has become the go-to solution to the produce dilemma. The question, however, remains: Is dried fruit truly healthy? The answer is not as clear as you might think. To make dried fruit, manufacturers remove the water. It is the water in fresh fruit that contributes to spoilage and bacteria growth, so dehydrating the fruit makes it shelf stable for six months to a year. If dried fruit is simply fresh fruit with the water extracted, how could it be bad for you?
In order to dehydrate fruit like plums, apricots, figs, grapes and all the rest, the fruit must be exposed to dry heat from either the sun or commercial grade ovens. This heat has a negative effect on fruit's nutrient content. In particular, vitamin C, potassium and calcium are three important substances that drastically deteriorate during the drying process.
For example, a dried apricot loses over half of its potassium content, and fruits high in vitamin C lose nearly all nutritional value due to drying. On the upside, however, dried fruit does not lose its fiber and iron content.
Another issue to consider with dried fruit is chemical content. For certain fruits, such as, golden raisins and apricots, sulphur dioxide is used to fix the color during the drying process. This chemical may aggravate or provoke asthma attacks in some individuals. To avoid unwanted additives, you can purchase natural and organic dried fruit at health food stores.
When you eat dried fruit, you must also take calories into account. Remember, the water has been removed, considerably reducing the volume of the fruit. Therefore, you will need to eat a smaller portion of dried fruit compared with fresh fruit in order to consume the same amount of calories.
For example, one cup of fresh grapes has about 60 calories, while one cup of raisins has 495 calories-quite a difference!
In addition, dried fruit tends to be much sweeter due to concentrated flavor, so it's easy to eat a lot without thinking about it. To keep calories in check, divide fresh fruit into individual portions and put them in zip top bags. Keep single servings in your car, purse or desk drawer for snacking.
Despite some stumbling blocks, the National Cancer Institute says that a quarter cup of dried fruit counts as a serving of produce. I recommend that my patients who enjoy dried fruit eat it as just one of their daily produce servings, and that they carefully monitor portion size. With healthy eating, variety is the key. If you purchase natural, chemical-free dried fruit and eat it along with a wide array of fruits and vegetables, it can be a convenient solution to your eat-right goals.

Mark Rosenberg, M.D.
Institute For Healthy Aging
http://www.vitalmaxvitamins.com
http://www.vitalmaxvitamins.com/blog

Dealing With Fruit Allergies - Important Facts You Must Know

2011-11-05T06:21:00.001-07:00

Fruits are very important in a diet as they supply all the vitamins, minerals and fiber that the body needs to maintain strength and health. But not everyone is able to consume fruit as some people find that taking fruits can cause allergic reactions in their bodies. The allergic reactions which fruits cause can be easily recognized and it is always quite easy to say which fruit is allergic to a person. So once the fruit is identified as causing an allergy the person can best avoid the fruit.
Oral allergy syndrome is very common to fruit allergies as consuming a certain fruit will cause swellings in certain parts like the tongue, mouth, lips and throat etc. The moment the fruit comes into contact with our mouth or lips they begin to burn or swell.

This syndrome is not restricted to fruits alone but also vegetables. Many people display the same allergic symptoms when they eat certain vegetables. This is caused by the chemical reactions which take place between the pollens and proteins. It is common that people who have fruit allergies are also allergic to pollens. Only when the fruits and vegetables are eaten fresh do they cause allergies in people not when they are cooked and eaten. This is because the pollens and proteins which are present get destroyed when cooked.
Some of the other symptoms which fruit allergies cause are skin irritations, redness and rashes or hives. Sometimes due to fruit allergies the blood pressure can also drop drastically cutting off oxygen supply to the brain. The mouth throat and airways begin to swell restricting air to the lungs and this leaves the person gasping for breath which in turn leads to death.
We sometimes notice that only certain classes of fruits tend to cause allergies to us. Like for instance if we are allergic to rag weed then we will find that when we eat fruits like bananas, and melons like watermelon, cantaloupe and honeydew will also cause allergy reactions.
In the case of Birch tree allergy you will find certain fruits like apples, pears, cherries, kiwi and stone fruit which are more likely to cause allergies also. Certain other fruits like lemons, oranges limes and grapefruit which belong to the citrus variety can also cause allergies. This is mainly due to the acidic nature of the citrus fruits which cause allergic reactions.
The best way to avoid fruit allergies is not to eat those fruits so that all that rashes, swelling and skin irritations can be avoided. There are people who have become resistant to fruit allergies because of the allergy injections which they have taken. Though there is another option which is to have the fruits cooked and eaten to avoid allergic reactions in your body.

Abhishek has got some great Allergy Relief Secrets up his sleeves! Download his FREE 54 Pages Ebook, "How To Win Your War Against Allergies!" from his website http://www.Health-Whiz.com/552/index.htm. Only limited Free Copies available.

Introducing Fruits To Small Children

2011-11-04T14:58:00.000-07:00

When is the best time to start giving fruits to babies?
Most baby books recommend starting from 4-6 months. In my article on weaning baby onto solids, I recommend giving vegetables from 6 months. I like to introduce fruits from about 8 - 10 months which gives me time to check on the baby's ability to digest the vegetables. You can check this out by looking at your baby's stools. If the stools contain undigested vegetables this means that his system is not ready to take fruits, which is why I recommend starting fruits later.

It is best to hold off on introducing citrus fruits until your baby is at least 2 years old. Citrus fruits commonly cause allergies or food-sensitivity reactions, such as a diaper rash or eczema. If you have a family history of allergies or asthma, it is best to avoid all citrus fruits including tomatoes and strawberries. When you do introduce citrus fruits, monitor your child for symptoms such as hives, rashes or wheezing. Sometimes milk may cause an allergic reaction if combined with fruits especially orange. If you have a family history of allergies, eczema and asthma, it might be useful to refer to the chart on blood group diet and check out the most suitable fruit to give and which one to avoid.

Some people advocate giving pureed fruits to small children. I personally do not like to do this because, firstly I am too lazy to do this and secondly but most importantly, processing fruits will reduce the nutritional contents of the fruits.
Another question that many mothers ask is: "Should I extract the juice from the fruits for my baby?" My answer is "No". Your baby needs to eat the fibre from the fruit as well as the juice. The fibre is necessary to prevent constipation and some of the vital nutrients are in the fibre so by just giving the juice alone your baby will not have all the nutrients of the fruit.

Drinking too much fruit juice tends to increase restlessness in healthy infants and the children tend to become shorter and fatter. If you really must give fruit juice to your baby, make sure that the juices that you purchase are pasteurized. Limit your baby's intake of juice to 4-6oz per day, this is equivalent to one serving of fruit and is sufficient for a baby's dietary needs. If you use commercial fruit juices always dilute it before giving to your baby. The formula is one part juice to 3 parts water.

Some taboos with regards to giving fruit juice to baby
o Never give fruit juice to baby below 6 months of age
o Do not give sweet juices from a feeding bottle as this leads to early tooth decay
o Do not allow your baby to endlessly sip juice throughout the day
So far all the children that I have looked after do not have any problems eating their vegetables and fruits. In fact, they love eating so much I sometimes wonder where they put the food. I guess they must have hollow legs!
Instead of making fruits into purees for babies I prefer to scrape the fruit and give it fresh to the baby. I like to use this method until the baby is 1 year old.
o Cut the fruit into 4 big slices. It is best to start with one big slice per day and you can give more as your baby gets used to the fruit.
o Using a teaspoon, scrape the fruit until you get some pulp and juice onto the tip of the spoon.
o Offer it to the baby.
o Continue scraping and feeding it to the baby until the slice is finished.

Fruits which are suitable for 'scraping'
o Apples contain both insoluble and soluble fiber and are an excellent source of antioxidants especially the peels. Apples' protective effects against free radical damage to cholesterol reach their peak at three hours following apple consumption and drop off after 24 hours, providing yet another good reason to eat a whole fresh apple a day.
o Avocados are a surprisingly complete food, with fourteen minerals to stimulate growth, including iron and copper. The sodium and potassium in avocados keeps the body chemically balanced, and their low sugar content and absence of starch make them an ideal fruit for diabetics. Vitamins in avocados include A, several B-complex, C, and E, as well as phosphorus and magnesium. They're also a great source of antioxidants like vitamins E and C, fruit oil and digestible fats. Because of their density, avocados filling. When blended with other fruits, they make particularly nutritious baby food.

o Pears are rich in pectin, a soluble fiber, which helps the body to eliminate cholesterol and also protects against environmental toxins. Pears are also a good source of potassium, protein, iron, vitamin A, vitamin C and vitamin K. It is an ideal weight loss food therefore should not give too much to small children.
If the fruit is soft you can give it slice by slice instead of mashing it up. This will teach your baby to enjoy the real texture of the fruit and it is less messy.
o I like to use the local 'pisang emas' because the texture is smoother and one banana is just nice for small children.
o Peel the banana and using a teaspoon, slice off a small piece at a time.
o Feed your baby one slice at a time Fruits that is suitable for 'slicing' with a spoon.
o Bananas are an exceptionally rich source of prebiotic which nourishes probiotic (friendly) bacteria in the colon. Probiotics produce vitamins and digestive enzymes that improve our ability to absorb nutrients and compounds to protect us against unfriendly microorganisms and the body's ability to absorb calcium. In addition, gastrointestinal transit time is lessened, decreasing the risk of colon cancer. Bananas have antacid effects that protect against stomach ulcers and ulcer damage. In addition, bananas contain pectin, a soluble fiber that can help normalize movement through the digestive tract and ease constipation.
o Kiwifruit is an excellent source of vitamin C and a very good source of dietary fiber. It is also a good source of the minerals potassium, magnesium and copper. In addition, kiwi fruit is a good source of the antioxidant vitamin E.
o Papayas are an excellent source of three very powerful antioxidants, vitamin C, E and A. Vitamin C and vitamin A, which is made in the body from the beta-carotene in papaya, are both needed for the proper function of a healthy immune system. Papaya therefore may be a healthy fruit choice for preventing such illnesses as recurrent ear infections, colds and flu.

Once your baby is over 1 year old, start offering cut pieces of fruits. To prevent oxidation of vitamin C, I always cut the fruit immediately before serving. If you really have to cut the fruit in advance, then it is best to keep the fruit in an air tight container to prevent oxidation.
Other fruits that is suitable for 'cutting'
o Mangoes are packed with vitamins, minerals and anti-oxidants. They are perfect to replenish salts, vitamins and energy after physical exercise. Mango strengthens and invigorates the nerve tissues in muscles, heart, brain and other parts of the body. The enzymes of mango cleanse the bowel of the "filth" within and are an ideal antidote for all toxic effects inside the body. The vitamin C in mango enhances the absorption of iron and so prevents anemia in vegetarians.

o Watermelon is rich in the B vitamins necessary for energy production. Watermelon is a very good source of vitamin B6 and a good source of vitamin B1, magnesium and potassium. It is a very good thirst quencher.
Examples of some fruits that is not suitable for children below 2 years of age.
o Oranges can cause over production of phlegm and may be allergenic.
o Very acidic fruits such as pineapple and pomelo.
o Very 'heaty' fruits such as durian, mandarin oranges and guava
o Very 'cooling' fruits such as mangosteen, Chinese pear
Always remember to try one fruit at a time so that you can assess whether that fruit is suitable. Normally by the end of 6 months your baby should be able to take a large variety of fruits.

Cecilia Koh is a British trained nurse/midwife with over 30 years working experience. If you want to know more baby care topics go to http://www.Babiesconsult.com
Copyright (c) 2007 Cecilia Koh

Quickly Make Fruit Desserts 101

2011-11-04T10:54:00.000-07:00

A healthy diet does not mean having to skip on dessert. You can actually enjoy dessert through fruit platters and other edible fruit arrangements. Whether it's an ordinary day at your home or a day for partying, learning what kinds of desserts to make can ensure that you'll be able to eat delectable desserts as often as you want.

There are so many ways of transforming fruits into fun to eat desserts. Though fruits can be eaten just by simply rinsing, peeling off the skin, then popping into the mouth, other ingredients that mixes well with fruits can make your dessert extra special. If budget and time is your main concern, you need not worry now as there are pretty simple desserts to make which will be discussed in detail below:

One great secret to tasty and edible fruits arrangements and fruit platters is to mixing them with just a little amount of liqueur. As soon as the liqueur cooks off, there is sure to be a nice flavor that remains, and once mixed with your fruits, can be a hit in family gatherings, and even that romantic date with your sweetie. You may also substitute the alcohol with juice in the event that you have no stock of liqueur in your house. Recommended fruits for mixing with some alcohol would be raspberries, cherries, oranges, etc. It is also up to you to add a bit of honey or caramelized sugar to increase the sweetness of the dessert.

Another recommendation when making fruit platters or edible fruit arrangements is to serve those with some yoghurt. Add the yoghurt on top of your fruits, then sprinkle with some chocolate bits, almond pieces, or some candy sprinkles. You may also opt to exchange the yoghurt with ice cream and still top it over the fruits, then put in a good amount of chocolate o strawberry syrup for that heavenly quality.

Remember that the fresher the fruits in your fruit platters, edible fruit arrangements, etc., the better. However, if you don't have access to fresh fruits, you may just use dried fruits e.g. prunes, dried mangoes, and the likes, and just simmer those longer for them to really soften. Once they're softer, proceed to adding the liqueur as softer fruits mean having the ability to absorb the flavor more, hence, giving you the sweet taste you're craving for.

Fruits that are in season should also be considered when making edible arrangements as well as fruit platters. Those fruits not only turn out to be really delicious, but will also help you stick to your budget. After all, buying fruits which are not in season is surely more expensive than those that are in season. During the autumn season, apples, pears, and plums are the most suitable fruits to use. In winter, fruits mixed with chestnut puree are highly suggested. During springtime, use cherries as well as peaches in your edible fruit arrangements or your fruit platters. Summer, of course, means using strawberries, raspberries, and other berries in your desserts.

Whatever be the occasion, the Orchard has a wide collection of gourmet fruits, fruit baskets, fruit platter and special fruits that is not just appetizingly inviting, but is also visually and economically alluring! Go buy the fruit bowl of your choice.

Fruits For Diabetics - Learn Which Fruits Diabetics Should Eat and How to Eat Them

2011-11-04T04:48:00.001-07:00

Should Diabetics Eat Fruit?
This is a tricky question. On the one hand, most of the calories in fruit come from carbohydrates which of course is something diabetics have to watch very closely or their blood sugar may spike. Additionally, most fruits have a high glycemic index compared to low carb high protein foods. On the other hand, some fruits are extremely high in antioxidants, vitamins, minerals, and fiber if eaten in their unadulterated raw form. There is no question that fiber helps regulate blood sugar. Scientific studies are rapidly proving the powerful health benefits of antioxidants. These include antioxidants that help regulate insulin and help our cells become more sensitive to insulin, i.e. they help reverse diabetes. They also include antioxidants that help fight off health complications that diabetics are more susceptible to including heart disease, premature aging, stroke, and cancer. The pectin found in apples has been shown to improve glucose metabolism. Early studies show grapefruit can also lower blood sugar.

My take on this is that most diabetics should eat fruit BUT they should be very prudent about how they go about it. The primary purpose of this article is to give those with diabetes (and those who love them) practical information they can use to make wise decisions about which fruits they eat and how to eat them.
One important caveat: From a strict botanical perspective, some foods which we call "vegetables" are technically fruits but I am not including a discussion of these in this article. I do want to mention that many of these "vegetable fruits" are superstars in the diabetic diet. For example, a medium-sized peeled cucumber which is technically a fruit has only 3 net carbs and an extremely low glycemic load of 1 plus they are chock full of nutrients and fiber.

What Are the Best Fruits For Diabetics?
The best fruits for diabetics, taking all important factors into consideration, are berries. Relative to other fruits, berries are low carb and have a low glycemic index (20 - 45 GI, usually on the lower end of this). They are also exceptionally high in fiber and antioxidants. Within the most common berries consumed in the US, raspberries and blackberries have less carb and a lower glycemic index than blueberries but you can adjust your serving size to compensate for this. For example, a 100 gram serving (about 2/3 cup) of raspberries or blackberries has approximately 6 net carbs whereas the same volume of blueberries has 12 net carbs. So, if you're keeping your carbs super low you may want to reduce your serving size of blueberries to 1/3 - 1/2 cup.

Diabetics Should Favor Fruits That Are Relatively Low Carb, Have a Relatively Low Glycemic Number, and Are Relatively High In Fiber
Besides berries which I've identified as the #1 choice overall, a small serving of apples (12-26 g/fruit), citrus (8-22 g/fruit), and stone fruits (1-19 g/fruit) a few times a week can be part of a healthy diet for most diabetics. These fruits have a relatively low glycemic index and relatively low carb per fruit. Stone fruits are fruits that have a single large pit (the "stone") in the middle with a sweet fleshy outer layer around it. These include cherries (1 g/fruit), peaches (11-19 g/fruit), plums (7 g/fruit), apricots (3 g/fruit), and nectarines (12-13 g/fruit). For your easy reference, I've included the estimated range of net carbs in grams per fruit. If you're on a really low carb diet (less than 30 carbs per day usually) or you are gaining unwanted weight, you may have to really curtail fruits. It is interesting to note that stone fruits are all members of the genus Prunus which also includes almonds, a superstar in the diabetic diet, and that a peach pit looks a lot like an almond shell. The edible skins of fruits tend to be very high in fiber so be sure to eat your apple peels and that fuzzy peach skin!
Cantaloupe (aka ground melon), watermelon, and pineapple are examples of fruits that are very high in carb so you might want to eat them only occasionally.

Bananas Are Very Popular In the American Diet But...
Bananas are the most popular fruit in America, even surpassing apples and oranges. However, bananas have 17-31+ grams of carb and have an average glycemic index of 55 which can be much higher with a really ripe super sweet banana (the way I like 'em). If you really miss banana, I recommend eating them only 1-2 times a week and eating only half a banana as a single serving. Plus, you can pick out small bananas when you shop to lower the carb.
Diabetics Should Avoid Fruit Juice and Dried Fruit
Even if you drink the unsweetened kind, fruit juice contains little to no fiber and is very high in sugar with a high glycemic index. Because of this, even a small amount of juice can play haywire with your blood sugar levels. Plus, when you drink juice, you miss out on many nutrients you'd have in the actual whole fruit. Dried fruit highly concentrates the sugar and should therefore definitely be avoided by diabetics.

Eat Fruit With Other Foods
This is a very important point so pay close attention. When diabetics eat foods that are higher in carbs and have a higher glycemic index such as fruits, they should always try to eat some protein and healthy fat along with it. The protein and fat balances out the effect of the carbohydrates in the fruit and you will get less of a spike in your blood sugar. A really good combination seems to be eating fruit with nuts. You can also combine eating fruit with some low carb yogurt, cottage cheese, hard cheese, or eat your fruit as part of a full meal. I love eating a small bit of fruit as a dessert. Use common sense though. If your meal already has a significant number of other carbs (like grains), you may want to skip the fruit.
Try To Eat Fruit Earlier In the Day
It seems that for most diabetics fruit has less effect on their blood sugar levels if they eat it earlier in the day. So, try to eat your fruit as part of your breakfast or lunch. This is especially true if you are experiencing the "dawn phenomenon" where your early morning blood sugar readings are much higher than they were when you went to bed. In this case, you should definitely avoid eating fruit at night and see if that makes a difference.

Pay Attention To Your Whole Diet and Keep It In Balanced
Let's say you go on a beautiful summer picnic and you splurge on some very sweet watermelon (yum!). To compensate, you may want to watch your carbs more carefully for the rest of the day and maybe eat a lower carb dinner. If you just have to have a banana with your breakfast (I suggest eating half of a small banana), try to eat a lower carb lunch and limit your other carbs at breakfast.

Pay Very Careful Attention To Serving Size
The phrase "eat in moderation" takes on new meaning for the diabetic. Food is medicine for the diabetic and can even reverse diabetes if you know what to eat and stick to it but it can also exacerbate the disease if you eat the wrong foods. When it comes to eating carbohydrates, no matter how healthy food item is, serving size is the most important factor. Yes, fruits are healthy in many ways but if you are diabetic, it is crucial you do not over-indulge in fruit. Doing so bcould result in a huge spike in your blood sugar, and worse, if you over-indulge too often you could make your cells less receptive to insulin.

I know the natural tendency of most Americans is to pick out larger sized fruit, which is why cultivators select for it. However, a simple trick for diabetics who want to limit their carbs is to pick out smaller fruit. It is generally just as tasty as the bigger fruit. Let me give you a few examples to illustrate the carbs you can save by doing so. A six inch banana has 17 net carbs whereas a nine inch banana has 31 net carbs. That's a 14 carb difference! That's very significant. Even if you eat just half a banana, that's still a 7 carb difference. Try to pick out small bananas. A small tangerine is only 9 net carbs (clementines are only 8 net carbs) whereas a large tangerine is 14 net carbs. You may even want to pick tangerines over oranges because even a small orange is 16 net carbs which is more than the largest tangerine. If you really want to limit your carbs, you may want to pick apricots and plums (3 and 7 net carbs respectively) over peaches and nectarines (11-19 net carbs). It's hard to resist eating the entire peach and it's awfully messy to slice and leave half (but possible). With cherries, you can simply count out the number of cherries by the number of carbs you can afford since they are 1 net carb per cherry. How convenient of them (smile).

Be Careful, You May Be Eating More Carbs Than You Think
I think many diabetics and low carb dieters grossly underestimate the net carbs in the fruit they eat. There are many reasons for this.
It is easy to be fooled when you look up the nutritional values of fruit. The value you get is probably an average value. The average may not be as big or as ripe as the fruit you are actually eating. The tests may have been conducted with a different species or variety that is more or less sweet or has more or less fiber than the fruit you are actually eating. There is a lot of variation between varieties in fruit and it can make a HUGE difference in the actual nutritional values. Even if you are comparing the exact same variety/species, your fruit may have been grown in a different soil type. Bottom line, you need to take the nutrition values you find for fruit with a grain of salt and be very aware that the values can vary greatly - much more so than with other types of foods like meat and dairy.
Cultivators and food science geeks play with genetics of fruits in an effort to make us, the sugarophilic super size that please consumers that we are, happy. I've read that the sugar content in cantaloupe doubled between 1950 and 1999. The values for fruit in the USDA Food Database were recently updated because they were so underestimated because fruits have gotten so much bigger and sweeter.
When you pick out fruit, don't you tend to pick out the ripest, sweetest, most tantalizing fruit you can find? I know I do. In general, as a fruit ripens its carb quantity goes up, especially if it ripens before it is picked. Have you ever heard anyone say, "That fruit was as sweet as candy?"

Know Your Own Body
There seems to be more variability in how diabetics respond to fruit than just about any other food type. For some diabetics, eating a whole apple seems to be just fine while with others eating just half an apple can send their blood sugar soaring through the roof. For this reason, you need to do some very careful testing to see how your body responds to fruit so you will know what quantities and which fruits you can eat without causing ill effects. You'll want to keep the testing as simple as possible. Measure out a certain quantity of fruit, perhaps a half cup or whole cup of a fruit you'd like to eat, and test your blood sugar just before you eat it and then again 1.5 hours after you eat it. Compare these readings to what happens when you eat a low carb high protein snack at the same time of day under as many of the same conditions as possible. You can try increasing or decreasing the amount the next day depending on the initial result and you can try other favorite fruits. Keep in mind that many other factors such as other foods you eat around the same time, how much exercise you've recently gotten, how much sleep you had the night before, how stressed you are, what you do in that 1.5 hours between tests, etc, etc can all affect the results so you'll want to test more than once to see how consistent your results are.
If your blood sugar does spike after eating a reasonable portion of fruit, I encourage you to re-test in a month or two if you adhere to a good and consistent low carb diabetic diet and make other healthy lifestyle changes during that time such as getting more exercise, sleeping more, and lowering stress. Once the body has had time to heal itself, i.e. once you've had time to reverse your diabetes, you will likely be less insulin resistant (this is what happened to me) and your body may be able to handle reasonable portions of fruit (and a few other carbs) without the spikes in blood sugar.

You CAN reverse diabetes by eating the right foods and by other natural means.
I am living proof of this and so are many other people who were diagnosed with diabetes but now have normal blood sugar levels and feel much healthier. My doctor could hardly believe the difference in my blood sugar readings after only a few weeks. Please visit my Reverse Diabetes Naturally website to learn more about how you too can reverse diabetes: http://reverse-diabetes-naturally.blogspot.com.

Persimmons, Persimmon fruit, Persimmon Kaki ,Kaki fruit, Diospyros kaki

2010-12-14T08:02:00.003-08:00

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Persimmon (Kaki Diospyros), typically autumnal fruit, has a tradition thousands of years. Due to the delicate and distinctive taste, enjoyed high esteem by ancient peoples. He was named as the "food of the gods."
Home of Lotus is China, where it was called "apple of the Orient." From China and spread to Japan where it is refined delicacy.
In the gardens of European countries began to be cultivated from the end of the late eighteenth century.

See bottom of page, What is the secret to mature unripe Persimmon,Kaki.

Variety:

    The Kaki Diospyros belongs to the family Ebenaceae. In nature appears as a tree that reaches ten meters high, with large deciduous leaves. The fruit looks like a big round ball, four pods, with thin skin, membrane, yellow or orange flesh is more or less soft, almost liquid when they reach perfect ripeness.
The most popular varieties are: Lotus of Romagna, the most common, and vanilla of Campania, the Fuyu and Kawabata, Suruga characterized by the tight flesh.

Nutrition:

    The Persimmon is an excellent source of beta-carotene, vitamin C and potassium. Green is rich in tannins that give it a strong astringent taste, so be eaten only when fully ripe. When ripe the fruit is very sweet and contains a large amount of sugars glucose and protein.
    It has diuretic and laxative properties and is especially recommended for those suffering from liver. Instead - because of its high content of sugar - not those who suffer from diabetes or suffering from obesity.

Tips:

    The persimmon is a fruit of autumn, net of features is hard to enjoy the offseason.
When you are ready to be eaten with bright orange skin tends to break very easily, taste sweet and gelatinous consistency.
It should be eaten immediately after harvest is necessary to wait longer to mature, to eliminate the typical astringent flavor caused by high tannin content.

In fact, the end of the ripening tannins are reduced while increasing the sugars, giving the fruit its characteristic flavor.
The lotus can be eaten fresh or dried (this is especially true in Japan).

The secret of the maturation of Persimmon,Kaki.

How to mature the Persimmon,Kaki we buy.

I asked and I pass the knowledge of a grandmother from Italy, which has always succeeded mature Persimmons on the table.

To mature Persimmons, place them in a pot, covered or inside a plastic bag or paper and large, with 2-3 apples. Close the bag, leaving a tiny hole for gentle ventilation.
Leave the fruit in this state for 3-5 days and in the end
you will have delicious, ripe, honey-colored Persimmons at your table.

Bon appetite.

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