One Drop One Dream

7 Guides To Determine The Best Food or Herbal Supplement

2015-01-09T21:53:00.002-08:00

7 Guides To Determine The Best Food or Herbal Supplement

Food or Herbal supplement nowadays is rampant, from networking companies, grocery stores, stalls in the mall and even in “tiyangge”. Some are cheap and others are so expensive. Others are scam in my opinion for they just wanted to recruit instead to sell their products. Some are local brands but majority are from abroad. And people from almost all walks of life have to almost every night of what they said product presentation but at some point it will be just marketing to get people.

I have attended most of them, for as a scientist and some people knew my work so they will always invited me to listen to their product demo or presentation. I had rejected most all of them and I tried one but I left many years ago. Based from that experienced, I realized that most of them during invitation night didn’t focus on the product but rather they focus more on the marketing on how to earn, get recruits and be rich. Is that really important to them??? For in my opinion, if you have a great product to sell then I think you don’t need to invite most of your friend because all you need to do is to share what the benefits and how the product works for you. When people will know and see how really the product is affecting you healthily and beautifully. Then, without a doubt they will ask you and be interested in it as well. But the problem is, that is the trend now. Most networking companies have engaged to “Recruiting Wars”. Have you invited by a friend that wouldn’t tell you where will you be going? Or invited you to a dinner, coffee or etc but end up in a networking recruitments? Hahaha! That is their strategy for today.

So, here are now the list of my guide in my own knowledge and opinion on how do we determine The Best Food or Herbal Supplement there is today, As a scientist, I come to think what are those factors that we need to consider in order for us to find and determine the best Food and Herbal product that will give us the benefits that we’ve always wanted.

Here are the lists:

1. Is the company registered in SEC and have all the documents necessary for them to operate?

This important for some companies nowadays and even in the past have managed to do this. Imagine if you buy or even recruited by them without anything in return.

2. Are the products has FDA approval?

You need to be careful on this, for some companies have used this to lie to people. Yes, their products has an approval but not on how the product is supposed to be used or consumed. If you have doubts go to the website of your government agency like http://www.fda.gov.ph/ in the Philippines to get information about the product you are concerned with.

3. Are the products has clinical studies, certificate of analysis, certificate of any testing or a 3^rd party analysis?

Stating that their product has been tested and approved to be used or consumed. If not, then don’t use it or even buy it. Most local brands, has an FDA approval but some of them doesn’t have a 3^rd party analysis which is crucial. Please check on this.)(Most imported brands, has already an approval of their FDA but still you needed to ask if they have with our local FDA. Most of them as well, have studies or testing but not specific to the brand. The only testing thy have are the testing and study of the ingredients that they are using. You can ask them about this and please ask for a copy for you have the right as a user or a distributor to have one. If they have a patent of there is a good one but if you have doubts and need to find an answer if the brand or products of the company that you are interested or already consuming or registered have a study go to this website http://www.ncbi.nlm.nih.gov/pubmed and search the product or brand name and not the ingredient I am surely you will be shocked to know that your product that you had been using doesn’t have a study that most people maybe your friend, distributor, or your sponsor have told you have. You can check it out to know if they are telling you the truth.

4. Know How The Product Is Been Manufactured

This is important for most local brands now are so rampant and people are not so interested in knowing this. They should have a good facility for the processes involved that is also FDA accredited or certified. They should have their own production of the ingredients that they are using. Meaning, they should their own farms so that quality is check and assured. If not, then think twice or don’t buy from them.

5. Know this term ORAC Value

ORAC or Oxygen Radical Absorbance capacity or in common term Anti-oxidant value. This is the common unit now in terms of Food or Herbal Supplements. Do you know the ORAC value of your products that you are consuming or selling? If not, then please know from your distributor or from the company that you are registered or have bought your product. Please don’t ask for the ingredients ORAC value for it is already given in the internet, please ask specifically the brand or product name’s ORAC value. If they don’t have one, then have doubts for they are not giving you the quality of products that you deserved. If they have, then that’s good. You are in company somehow. But… Do you that the average human body works best with 3,000-5,000 ORAC (Oxygen Radical Absorbency Capacity - the standard measurement used for the antioxidant value in foods). If you eat more than that there are no side effects, they will simply be expelled by your kidneys. Have you consumed enough ORAC Value from your products each day? Here are some ORAC values of some products. I came to know 2 products with has tightest in the market including one in the picture but the other is the best there is. It will not supply you with anti-oxidants it will help your body to generate anti-oxidants to as much a 1,000,000 ORAC or Anti-oxidant value per second. Imagine per second your body will produce that for you! It will be awesome and they have a patent and a clinical study or a claim that most Herbal or Food Supplements can’t. But I won’t divulge it here, but if you’re interested just send me a message.

6. Don’t Be Deceived By The Testimonies

Those testimonies every night of their recruitment nights are sometimes scripted, like all programs. They are made mainly to deceive you because as a human we tend to find some answers or facts right away just to confirm of our own questions. I suggest for agreeing to buy or register try to do your own research. Search in the internet; ask people who know the most, like doctors, scientist or a chemist. Or get the facts from that person ask for proof for only a proof like test, lab results can verify or validate his testimonies.

7. Try The Product But Don’t Register Yet

The best way to know and confirm your doubts is to test it. After all the research that you have done, now it is the best time to try it for yourself. With this, you can validate and even verify from your body and experiences if what they've been telling about is all true. Your body is the best tool you can really use to prove their claims and testimonies. Just try it for a month or maybe 3, or ask some samples from the company or the distributor because some is already doing this because they are so sure of the products but some won’t and you know why.

So, here are the lists and I hope and pray that this will help you right in looking for the best Food or Herbal supplement there in the market. If you have some questions and comments please send me one and I will appreciate every bit of it. Just know that you all the tools now to be healthy, but the question is which one? I highly suggest if you want to know more… Read more to learn more… God bless… J

Blender or Juicer, Which Is Better?

2013-12-11T18:14:00.000-08:00

This is a question that we get asked all the time. Which is better: juicing or blending? Does one offer more health benefits than the other? Juices and smoothies both play an important role in any wellness program and we discuss the benefits of each in both of our films, Food Matters and Hungry For Change. We believe that both juicing and blending are very beneficial, but in different ways.

Blending

Blending simply combines all the ingredients you place in your blender, leaving the pulp and fiber intact. Fiber is a healthy addition to your diet and can reduce your risk of heart disease and diabetes, according to MayoClinic.com. Another benefit of blending over juicing, notes Disease.com, is that there is a slower rate of sugar absorption. Blending is like eating the whole fruit or veggies plus the enzymes, co-enzymes, co-factors and some essential nutrients that can be found in the pulp and the fibers of both vegetables and fruits. Making frozen drinks is easy with a blender as you can simply add frozen vegetables or ice to your smoothie. The ease of clean up compared to juicing is a plus to many who choose to blend rather than juice.

Juicing

Juicing is the act of extracting the pulp of vegetables or fruits, leaving the juice in a liquid, non-bulky state. Proponents of juicing cite absorbing nutrients more effectively as a benefit because your body is not expending energy digesting fiber. Other claims are that juicing helps with removal of toxins from your body and with losing weight, if done in a specific manner. The purity and high nutritional content of the juice that is extracted is valued among juicers.

Conclusions

According to MayoClinic.com, there is no sound scientific evidence that extracted juices are better for you than eating the fruit or vegetable itself. Juicing can be used as a tool to get more fruits and vegetables in your diet, though, so to that end it is beneficial if you don't normally eat whole veggies. One of the benefits of both vegetable juicing and vegetable blending is that you can mix in vegetables that you would not ordinarily eat alone. If you don't like carrots, try them in a smoothie or juice them with other vegetables that you do like. Whether you choose to blend or juice your vegetables, you are nourishing your body with vitamins, minerals and antioxidants that have both short term and long term health benefits.

What Is Glutathione? Is it Good or Bad?

2013-11-11T03:07:00.001-08:00

Oxidative Stress refers to effects from endogenous (produced in the body) toxins (free radicals) produced in the body by normal metabolism and exogenous toxins from the environment. Historically, oxidative stress was not as important because our environment was not as filled with toxins as it is today. Additionally, people ate what they grew, or what they "caught," or killed. Those foods were natural and healthy. Even the meats which were eaten were healthier because they contained less fat. Actually, men and women have taken antioxidants for centuries, but didn't know it. They called them "vegetables."

Remember the "antioxidant network?" This is a term applied to five antioxidants which work together to help protect the body against the effects of free radicals and aging.

They are:

* Vitamin C
* Vitamin E
* CoQ10
* Alpha Lipoic Acid
* Glutathione

Because of oxidative stress placed on our bodies by normal metabolism, bad habits, bad food and bad environmental conditions, all adults should be taking supplemental dosages of these antioxidants. As will be shown, Glutathione is the most difficult because it is questionable whether supplements of glutathione effectively increase glutathione blood levels. Therefore glutathione levels should be "boosted" in the body by taking the building blocks which raise glutathione levels. Some of those "building blocks" are the essential branched amino acids found in whey, cysteine, Vitamin C and N-acetylcysteine.

What is Glutathione?

Glutathione is a small protein composed of three amino acids: cysteine, glutamic acid and glycine. It is involved in detoxification of the liver and the body. Glutathione to toxins, such as heavy metals, solvents, and pesticides, and transforms them into a form that can be excreted in urine or bile.

Glutathione is also an important antioxidant, counteracting the effects of free radicals produced in the body by oxidation reactions. In preliminary research, dietary glutathione intake from fruit and raw vegetables has been associated with protection against some forms of cancer. Glutathione has also inhibited cancer in test tube and animal studies. In preliminary research, higher glutathione levels have also been associated with good health in older adults.

Dietary Glutathione

Where is it found? Dietary glutathione is found in:

* fresh and frozen fruits and vegetables,
* fish and meat.
* Asparagus,
* avocado and
* walnuts are particularly rich dietary sources of glutathione.

Glutathione can be taken in supplement form but may not be effective. The production of glutathione by the body can be boosted by taking supplemental:

* N-acetylcysteine or
* L-cysteine plus
* L-methionine.

Studies suggest that this may be a better way or raising glutathione levels than taking glutathione itself.

Glutathione's Defense of the Body

Glutathione helps to defend the body against damage from:

* cigarette smoking -- see below for the dramatic and frightening result of a single puff of smoke from a cigarette
* exposure to radiation
* cancer chemotherapy
* toxins such as alcohol
* As a detoxifier of heavy metals and drugs, it aids in the treatment of blood and liver disorders
* Glutathione protects cells in several ways:
* Neutralizes oxygen molecules before they can harm cells.
* With selenium, it forms the enzyme glutathione peroxidase, which neutralizes hydrogen peroxide -- one of the most aggressive and harmful free radicals produced by the oxidation reaction in cells.
* as a component of another antioxidant enzyme, glutathione S-transferase, which is a broad-spectrum liver-detoxifying enzyme.
* Glutathione also protects individual cells and the tissues of the arteries, brain, heart, immune cells, kidneys, lenses of the eyes, liver, lungs, and skin against oxidant damage.

Glutathione also:

* Plays a role in preventing cancer, especially liver cancer.
* May have an anti-aging effect.

Increasing Glutathione Levels in the Body

If glutathione is manufactured within the body, what can we do to maintain or increase Glutathione levels? Some pharmaceutical drugs can do it, and so can some natural sources. Eating glutathione cannot. There are many ideas about how to raise Glutathione levels in the body but only a few actually work --- and some of them have side effects.

The following "co-factors" are important to the production and/or function of Glutathione:

* Vitamin B-1
* Vitamin B-2
* Vitamin B-6
* Vitamin B-12
* Vitamin C
* Vitamin E
* Folic Acid
* Selenium
* Magnesium
* Vanadium
* Zinc

Many of these are antioxidants in their own right. The key ingredient to the increasing of Glutathione levels in the body is a nutritional source of cysteine in a form which can be used by the body. It must be in a form that can survive the trip from our mouths to our cells. Unfortunately, merely eating either Glutathione or the free amino acid cysteine does not give the cell what it needs to manufacture Glutathione.

N-acetyl-cysteine (NAC) is commonly used in critical care medicine, toxicology, and pulmonary medicine. It has been the most researched of the GSH-promoting modalities, and newer clinical applications are being developed all the time.

Many natural products exert some of their positive effects by supporting or directly raising Glutathione levels. Undenatured whey proteins are an exciting development. A whey protein isolate, Immunocal, has recently been patented to augment Glutathione levels and enhance immune function.

Recommendation:

Supplements are medicines and should not be taken carelessly. Before beginning any serious program of supplements, you should discuss your plans with your healthcare provider. If he/she is unfamiliar with supplements and their benefits and cautions, consult a healthcare provider who is. Once you have your healthcare providers advice, being the following:

1. Vitamin C -- at least 1000 mg a day
2. CoQ10 -- at least 100 mg a day and up to 400 mg a day if you are diabetic or have heart disease.
3. Alpha Lipoic Acid (in the R-form) -- at least 200 mg a day and up to 400-600 mg a day if you have a diabetic neuropathy.
4. Vitamin E - 400 IU daily
5. Glutathione -- Add at least 1000 mg of NAC to your diet, and at least one scoop of a high quality whey to your diet each day and 1000 mg of Methionine daily.

At present Glutathione supplements do not appear to be effective, but taking the precursors of Glutathione increases your body's production of Glutathione.

Glutathione Side Effects

The glutathione side effects vary from 'no known side effects' and zero side effects to many side effects depending on your sources of glutathione.
Foods high in Glutathione have ZERO side effects...however ineffective in raising your GSH levels beyond 40%. Read more: Foods high in Glutathione
Glutathione supplements or glutathione pills have zero side effects to very rare side effects that may include skin hives, rashes, and itchy or swollen skin. Even more rarely are side effects of breathing problems or tightness in your throat or chest and even chest pain. Read more: Glutathione supplements
Intravenous glutathione or glutathione injections has zero short term side effects (other than the pain of being poked by a needle) but may possibly have long term side effects of increasing your chances of developing skin cancer and other skin disorders due to the synthethic glutathione found in glutathione injections/glutathione IV's. The synthetic glutathione inhibits your body's protection of melanin synthesis. Read more: Intravenous glutathione

Intravenous Glutathione

What do Magic Johnson and Suzanne Somers have in common?
Intravenous glutathione, that's what!
They both get glutathione injections weekly for $900 an injection! That is $3,600 a month for IV glutathione!
Yes, Suzanne Somers receives IV glutathione once a week! In fact, she wrote about it in her book: Breakthrough: Eight Steps to Wellness
Magic Johnson also gets injectable glutathione.
Why are celebrities willing to dish out a few thousand dollars each and every month to raise their glutathione levels?

Maybe it is the dramatic anti-aging properties of having high levels of the MOST POWERFUL antioxidant on earth!
Or maybe they like the high energy levels and strengthened immune system.
Or, it could be the improved athletic performance & recovery.
Or perhaps it is just plain feeling better, sleeping better, and improved mental functions, such as, focus, concentration, memory, and clarity.
Or maybe they like knowing that by raising their glutathione levels NOW and maintaining them high is protecting from degenerative diseases LATER.
I think it is a combination of all of the above, plus the hundreds if not thousands of other benefits.
However, with intravenous glutathione how much of the glutathione even makes it INTO your cells is questionable.
Getting glutathione intravenously injected does get into your bloodstream (as blood tests show) BUT the "injected" glutathione molecule is not fully absorbing into the cells because of it's size. The IV glutathione molecule is larger than the cell molecule.
Let's just assume some glutathione can squeeze itself into the cell (not likely), whatever glutathione does make into the cells starts going down daily until you get another injection the following week.
Worst of all, superficial glutathione (glutathione not produced by your own cells) may actually inhibit melanin synthesis!
Melanin (or pigment) is a substance that gives the skin its natural color AND protects you from the harmful rays of the sun.
So, if you are getting your glutathione through an IV or another method that gives you superficial glutathione, you are increasing your chances of developing skin cancer and other skin disorders.
On top of the possibility of developing skin cancer, what about the time loss, doctor's visits, gasoline, and needles-yuck! What if you get the injections more than once a week--then the costs go up as well (as does your risk of skin cancer).
(A much better, much more effective, and much less expensive and very convenient source for glutathione is the glutathione accelerator, which actually encourages one's own glutathione production within the cells as opposed to getting some glutathione from an outside source.)

Bottom line:

1) Effectiveness--Minimal
2) Convenience--Not at all
3) Side Effects--may possibly increase your chances of developing skin cancer and other skin disorders.
4) Cost--Very Expensive

Glutathione IV

Getting glutathione IV goes into your bloodstream and tissues. Many used to think this was the most effective way to raise glutathione levels. However the "injected" glutathione molecule is not being absorbed into the cells because our cells do not have a receptor for glutathione.
In other words, our cells do not have a molecule (receptor) that recognizes or binds to glutathione injected into the bloodstream or tissues.
Why does that matter?
Almost 100% of glutathione is utilized, needed and found in the cells. If glutathione does not get to the cells where glutathione does it's job, it just simply cannot be effectively used!
To make matters worse, the injected glutathione in the blood or tissues will be rapidly broken down and eliminated from the body. Most of the glutathione gotten from an IV or injection goes out in our urine! (Now that is some expensive pee!)
Not to mention IV glutathione is artificial glutathione. Real glutathione is made by the body and anything outside of that is artificial, not as effective as the real deal and even has serious side effects. You can read more here: Intravenous Glutathione.
So the best way to increase glutathione in your body is to give your body glutathione precursors that ARE absorbed into the cell and your body then uses the precursors (building blocks) to make more glutathione WITHIN the cell where glutathione is efficiently utilized.
To date, the best product that does this most effectively is a glutathione accelerator, called MaxGXL.

Some Important Insights On Why We Need to Fruitify and Veggify Our Meals?

2013-05-23T23:02:00.002-07:00

I would like to add some insights on why we should fruitify and veggify our meals. I could give scientific basis but it would be too long and people will get bored and would not be interested of reading it. I would like to give two powerful insights that I am hoping that will help you not just try but really change your meal on a healthier way.

First, fruits and veggies are the source of foods for our body’s great defence against all sickness. I mean, our body can heal all sickness including cancer and HIV. Is that amazing? It is really amazing knowing that but only a few knows how it works. God, give us everything including a body that has its own doctor. We are like “Wolverine” that can heal itself when damage or get sick. But most of us don’t have any idea of who and what this Doctor inside us. This so called Doctor inside us has been known but kept silent by modern and western medicine. Our own Doctor that will fight against any sickness in our body is, our “IMMUNE SYSTEM”. Our immune system is our greatest ally to fight against any sickness that we will. It consists of 9 organs in our body (Tonsils, Adenoids, Thymus, Lymph nodes, Spleen, Appendix, Peyer’s patches, Bone Marrow, and Lympahtic vessels) that if these organs are healthy then no sickness can bother us. This is a gift from God for us for over centuries since the beginning. This is the very reason why people that came before us have lived for more than a hundred years and until now people who lives in the boondocks and provinces where fruits and veggies are so available have lived longer than us living in the cities. Know immunology, know how to take good care of our immune system, and know how to make it strong so that you will know from yourself and from your own body that it really works and that is all that we need for us to be healthy and no sickness. If you want to know more about the importance of our immune system read more to learn more: http://www.nobelprize.org/educational/medicine/immuneresponses/overview/

Second, do you know that the pH of our body should be alkaline? When our body is more alkaline, our immune system is strong, our body is bursting with energy, our body rapidly disposes of fat, our skins, bone and cell regenerates keeping it young. Any cancer cells won’t survive if our body is alkaline. But here’s a big problem, most us nowadays we are acidic. Why? There are a lot of reasons why we acidic nowadays and here some of the reasons that I would like to present:

1. Air pollution

2. Stress

3. Radiation

4. Drugs

5. Soft drinks

6. Alcohol

7. Chemicals

8. Pesticide

9. Energy drinks

10. Burgers

11. Sugar

12. Tobacco

13. Fried Foods

14. Artificial Sweeteners

15. Un-natural Fruit Juices

16. Processed Foods

17. Imitation Foods

To get all the alkaline benefits, our body needs to be at pH 7.4. A quick fact, it takes 33 glasses of water to neutralize 1 glass of cola. When we’re too acidic, our body tries everything to get more alkaline. Sounds good, but this is where the trouble starts. The good and bad points are as follows: Good point 1, it stores some acid in your fat to keep it from harms way. Bad point 1, then our body holds onto fat for protection. Hence, it becomes our weight loss problem. Good point 2, it finds alkaline elsewhere from our bones and teeth. Bad point 2, our bones and teeth get the life sucked out of them and they became frail and decay. Arthritis coming in, and this why people shrink as they age. Good point 3, the acid settles away from healthier organs. Bad point 3, instead it hits your weakest organs that are already prone to disease or hereditary cancer (Cancer cells become dormant if you are at pH 7.4). On top all that, it contaminates something else our blood. Our body is like a car. Running a car on dirty oil would cause the engine parts to wear quickly, not operate like it was designed to. It becomes reliable and loses its power. Engine oils are to cars, what the blood is to humans. But our blood is more vital. Our red blood cells deliver oxygen to the tissues, collect carbon dioxide, and conveys sugar, vitamins and amino acids. Each red blood cell is surrounded by a negative charge, so they can frantically repel/bounce off each other, delivering their goodness at high speed. But! When we are too acidic, they lose their negative charge as they stick together. They sludge to the body at low speed. Struggling to absorb water, nutrients and oxygen, and can’t expel unhealthy toxins. Poisoning starts, we feel loss of energy. Even though you’re getting enough sleep. Our blood does this after drinking alcohol. Question, how is it possible to get alkalized nowadays? My answer is by in-taking more alkaline foods and drinks. See the pictures below on some charts that will help to be alkalized… God bless… :)

Real (Whole Food) Vitamins Versus Synthetic Isolated Vitamins

2013-04-17T02:40:00.002-07:00

Many people take vitamins to gain energy, to prevent certain health conditions, and to avoid vitamin deficiency. Taking the wrong types and doses of vitamins can pose great health risks. But there are two types of vitamins. One is synthesized from plants or copied from active plant ingredients or synthetic and the other one is whole food vitamins.

There is a big difference between synthetic and whole food vitamins that most people didn’t know. Synthetic vitamins are manmade while whole vitamins are naturally available or God given. Synthetic vitamins are synthesized from plant active ingredients like Vitamins C while whole Vitamins are already available in most fruits and vegetables. Here is an example how synthetic vitamins are synthesized or manufactured: Sorbitol + Acetone (nail polish remover) + Perchloric Acid (A catalyst found in rocket fuels and explosives) + Benzene (gasoline) + Nickel + Caustic Bleach (NaOh) + Toluene (glues and paints) = Ascorbic Acid or vitamin C.

Here are some facts that you won’t find advertised on most of the vitamin supplements at your local store:

The majority of commercial vitamin supplements are made up of synthetic vitamins. Synthetic vitamins do not perform the same functions in your body as vitamins found naturally in whole food. Many synthetic vitamins deplete your body of other nutrients and tax your kidneys before being excreted through your urine. Anyone who studies biochemistry learns that vitamins do not exist as single components that act on their own. Vitamins are made up to several components – enzymes, co-enzymes, and co-factors - that must work together to produce their intended biological effects. Vitamins that are found naturally in whole foods come with all of their necessary components. The majority of vitamins that are sold in pharmacies, grocery stores, and vitamin shops are synthetic vitamins, which are only isolated portions of the vitamins that occur naturally in food.

A good example is vitamin C. If you take a look at a variety of vitamin C supplements, you will find that the majority of them contain only ascorbic acid or a compound called ascorbate, which is a less acidic form of ascorbic acid. Ascorbic acid IS NOT vitamin C. It represents the outer ring that serves as a protective shell for the entire vitamin C complex, much like an orange peel that serves as a protective shell of an orange. Real vitamin C found in whole foods like fruits and vegetables contain the following components: Rutin, Bioflavonoids (vitamin P), Factor K, Factor J, Factor P, Tyrosinase, Ascorbinogen, and Ascorbic Acid. When you take only ascorbic acid found in your synthetic vitamin C tablet or powder, your body must gather all of the other components of the full vitamin C complex from your body’s tissue in order to make use of it. In the event that your body does not have adequate reserves of the other components, ascorbic acid itself does not provide any of the health benefits that the full vitamin c complex does. After circulating through your system, the unused ascorbic acid is eliminated through your urine.

Just like vitamin C, almost all other vitamins that we know of offer their full health benefits when they are in the presence of a number of enzymes, co-enzymes, co-factors, and even minerals. For example, Vitamin D may have as many as twelve different active components, while vitamin P has at least five different components. The mineral copper is needed for full vitamins C activity, while vitamin E works closely with the mineral selenium to provide its health promoting, anti-oxidative effect. Clearly, it is best to get your vitamins from whole foods. In many cases, whole foods also provide the minerals that are necessary for optimal vitamin activity. For example, sunflower seeds are an excellent whole food source of vitamin E and the mineral selenium, both of which need each other to offer their full health benefits. How do you know if the vitamins on your kitchen counter are from whole foods or if they are synthetic? If the list of ingredients includes an actual vitamin like Vitamin C” rather than an actual food that contains natural vitamin C like “acerola cherry powder” you can bet that it is a synthetic vitamin. If you choose to use nutritional supplements, it is in your best interest to use only those products that list actual foods as their ingredients rather than synthetic and isolated vitamins. While some synthetic and isolated vitamins have been shown to provide minimal health benefits, on the whole, most of them cause more harm than good and you are far better off spending your money on whole foods. It is important to note that the principles in this are just as relevant and applicable to minerals and mineral supplements.

Here are the lists of dangers of using synthetic vitamins:

1. Synthetic Folic Acid Supplements

a. increased colon cancer by 68%

b. Increased the risk of prostate cancer by 167%

2. Vitamin E

a. John Hopkins University Study stated that taking too much vitamin E could possibly increase your risk of death or cause other serious side effects.

3. Vitamin A

a. Too high a dose of vitamin A in a pregnant woman can cause birth defects in her baby.

b. Risk of liver damage

c. Hair loss

d. Weaken bones

4. A study of 232,000 people showed taking vitamins A, E, C, Beta-Carotene and Selenium SHOWED NO IMPROVEMENT.

5. Vitamin C

a. A research conducted by Mount Sinai School of Medicine actually shows too much vitamin C can damage your cells.

Whole vitamins sources:

1. Vitamin E

a. Almonds

b. Peanut butter

c. Avocados

d. Spinach

e. Broccoli

f. Asparagus

2. Vitamin A

a. Raw Carrots

b. Sweet Potatoes

c. Squash

d. Spinach

e. Canteloupes

f. Leafy Vegetables

g. Eggs

Now, it is really fascinating because most people would assume that their vitamins that they are taking are nature base not manmade? Our body wasn’t created in a laboratory our nutritional supplements shouldn’t be either. Nature really given us all we need for good health we just need to look it, harness it and use it.

"Know the labels of what you eat and drink. Have a healthy life."...:>)

Deoxyribonucleic Acid Alteration or DNA Mutation. A New Technology or A New Danger?

2013-04-08T22:34:00.004-07:00

Have you heard of this chemical term, Deoxyribonucleic acid? Or DNA? According to https://en.wikipedia.org/wiki/DNA - Deoxyribonucleic acid (DNA) is a molecule that encodes the genetic instructions used in the development and functioning of all known living organisms and many viruses. Along with RNA and proteins, DNA is one of the three major macromolecules essential for all known forms of life. Genetic information is encoded as a sequence of nucleotides (guanine, adenine, thymine, and cytosine) recorded using the letters G, A, T, and C. Most DNA molecules are double-stranded helices, consisting of two long polymers of simple units called nucleotides, molecules with backbones made of alternating sugars (deoxyribose) and phosphate groups (related to phosphoric acid), with the nucleobases (G, A, T, C) attached to the sugars. DNA is well-suited for biological information storage, since the DNA backbone is resistant to cleavage and the double-stranded structure provides the molecule with a built-in duplicate of the encoded information.

Today, the word DNA is so famous in the research world. Why? Modern scientist of today have found a way to manipulate our DNA for us to have a better body not prone to any diseases. They said that, with this technology any disease can be cured. But how? By DNA alteration or mutation. A change in DNA resulting from a copying error during DNA replication is called a mutation. Mutations happen naturally, by chance, and when that happens there is no way for the mutated cell to recover the original DNA sequence. Mutations play a role in evolution, where they sometimes lead to the rise of new traits, and in cancer, where mutations of cells within the body may cause the cells to start multiplying out of control.

What??? Mutation? Are they saying that, in order for us to be better or to have a healthier body they need our DNA to be mutated into another one? So, meaning to say they are making mutants and Professor Charles Xavier Academy of mutants will come to fulfilment. I am kinda scared of this new discovery, I am not against it but I am just scared. Why? Because, until now they don’t have facts and proof of what kind of mutation our body will have and they only have one, only one proof that these technology are good for humans. Mutations in our body are happening everyday and these mutations are cause naturally. It doesn’t mean these mutations happened naturally for us to have a newer or mutated body but it happens for us to have a new cell, for mutations is a way of producing new cells in our body. There are a lot of fruits and vegetables that can do these mutations naturally like grape seed extract, resveratrol and etc.

These new technology is using synthetic chemicals for our body to have these mutations, and this makes me scared off for a lot of reasons. By using these synthetic chemicals mutations are force not naturally happening. With using unbalance synthetic ingredients not from the whole food or whole natural ingredients from plants, will create a bigger possibility of having side effects. As we all know, most synthetic drugs, medicines and synthetic ingredients have side effects. We may have good mutations, but what about the side effects? And we are not just talking side effects here like most drugs give, we are talking side effects here in DNA level. Which is the foundation of our cells and our entire body. Think about it? The side effects of these new technology will happen in our entire system. There are no known side effects yet nowadays, but I am pretty sure in 5-10 years side effects will be revealed and I hope there will be no cover up this time for the welfare of the consumer here is at risk.

These side effects won’t happen unless these giant companies sell or manufacture products from whole plant food or plant ingredients, not synthetically made or laboratory made. I know most scientists have an idea that the best way for us to have a healthier life is to eat what we have in our garden but they wanted to earn more and produce these synthetic drugs or medicines. God gives us a body that can heal itself whatever sickness do we have (Immune system), but we must eat the right kind of foods for these system to function well. God had given us everything for us to have a happy and a healthy life… J

Sources: http://www.councilforresponsiblegenetics.org/ViewPage.aspx?pageId=108

http://www.genome.gov/10004764

Cranberries nutrition facts

2012-10-04T21:53:00.003-07:00

Cranberries nutrition facts

Unique, wild and natural by habitat, cranberries are rich in phyto-nutrients (naturally derived plant compounds), particularly proanthocyanidin antioxidants, which are essential for all-round health and wellness. The berries are indeed packed with compounds that offer protection from tooth cavities, urinary tarct infection, and inflammatory diseases. The berry is an evergreen dwarf creeping shrub, or trailing vine belonging to the family of Ericaceae, in the genus Vaccinium, and subgenus: Oxycoccos.

Scientific name: Vaccinium macrocarpon.

In their natural habitat, they found in acidic sandy bogs throughout the cooler parts of the Europe, Northern states in the United States and Canada. The plants are actually dwarf, creeping shrubs, or vines which run up to 2 m long and 10 to 20 cm in height. They have slender, wiry, not so thick, or woody stems bearing small, evergreen leaves.

Cranberry season generally lasts from October till December. The fruit is small, round, red color berry. Each berry features four centrally situated tiny seeds enclosed inside the capsules. The fruit is very tart in taste.

Health benefits of Cranberries

Delicious, tart cranberries have significantly high amounts of phenolic flavonoid phytochemicals calledpro-anthocyanidins (PAC’s). Scientific studies have shown that consumption of berries have potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections.
Antioxidant compounds in cranberries such as oligomeric proanthocyanidins (OPC’s), anthocyanidin flavonoids, cyanidin, peonidin and quercetin may prevent cardiovascular disease by counteracting against cholesterol plaque formation in the heart and blood vessels. Further, these compounds help body lower LDL cholesterol levels and increase HDL-good cholesterol levels in the blood.
Research studies shows that cranberry juice consumption offers protection against gram-negative bacterial infections such as E.coli in the urinary system by inhibiting bacterial attachment to the bladder and urethra.
Consumption of cranberries makes urine acidic. This, along with the bacterial anti-adhesion property of cranberry juice helps prevent formation of alkaline (calcium ammonium phosphate) stones in the urinary tract by working against proteus bacterial infections.
Further, the berries prevent plaque formation on the tooth surface by interfering with the ability of another gram-negative bacteria, Streptococcus mutans, to sticking on the surface. It thus helps prevent development of cavities in a way similar to the action in preventing urinary tract infections.
The berries are also good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein-zeaxanthin and folate and minerals like potassium, and manganese.
Oxygen Radical Absorbance Capacity or ORAC (measurement of antioxidant strength of food items) demonstrates cranberry with an ORAC score of 9,584 units per 100 g, one of the highest in edible fruits.

See the table below for in depth analysis of nutrients:

Vaccinium macrocarpon, Fresh, ORAC score 9584,
Nutritive Value per 100 g.
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	46 Kcal	2.3%
Carbohydrates	12.2 g	9%
Protein	0.4 g	1%
Total Fat	0.13 g	<1%
Cholesterol	0 mg	0%
Dietary Fiber	4.6 g	12%
Vitamins
Folates	1 µg	<1%
Niacin	0.101 mg	1%
Pantothenic acid	0.295 mg	6%
Pyridoxine	0.057 mg	4%
Riboflavin	0.020 mg	2%
Thiamin	0.012 mg	1%
Vitamin A	60 IU	2%
Vitamin C	13.3 mg	22%
Vitamin E	1.20 mg	8%
Vitamin K	5.1 µg	4%
Electrolytes
Sodium	2 mg	0%
Potassium	85 mg	2%
Minerals
Calcium	8 mg	1%
Copper	0.061 mg	7%
Iron	0.25 mg	3%
Magnesium	6 mg	1.5%
Manganese	0.360 mg	16%
Phosphorus	13 mg	2%
Selenium	0.1 mcg	0%
Zinc	0.10 mg	1%
Phyto-nutrients
Carotene-ß	36 µg	--
Crypto-xanthin-ß	0 µg	--
Lutein-zeaxanthin	91 µg	--

Selection and storage

Fresh cranberries are available from October until December. In the store, choose berries that are bright red in color, plump, free from wrinkles with intact skin, firm to touch, without any cuts or cracks. Antioxidant pigments are largely concentrated in berries that feature deep red in color. Discard any wet, mottled ones, as they tend to spread the mold to rest others.

Fresh, as well as dried berries contain the most antioxidants while bottled cranberry drinks and cranberry cocktails with added sugars contain the least.

Fresh berries can be stored in the refrigerator for several days. Sort out any discolored, soft, shriveled or sticky fruits before storing. They have very short shelf life if kept at room temperature.

Preparation and serving method

Here are some serving tips:The wild cranberries that are picked up by hand from their natural habitat can be consumed directly. While purchasing from the stores, choose berries with uniform surface and color. Wash them in cold water just prior to use to keep their texture intact.

Raw, fresh, or dried cranberry can be eaten all alone as snacks.

Tart berries can be a great addition in the preparation of green as well fruit salads.

The berries can be used as an ingredient in sorbets and fruit cocktails.

They are being used in the preparation of muffins, pie-fillings, breads, and ice creams.

Used in the food industry in preparation of sauce, jam, jelly.

Cranberry sauce is being used in traditional poultry dish.

Safety profile

Cranberries contain oxalic acid, a naturally occurring substance found in some fruits and vegetables (spinach,kale...), which may crystallize as oxalate stones in the urinary tract in some individuals. It is therefore, people with known history of oxalate urinary tract stones may not eat too much of these berries and, especially vegetables belonging to the brassica family. Adequate intake of water is therefore advised to maintain normal urine output.

Oxalic acids also interfere with the absorption of minerals like calcium and magnesium causing their deficiency.

Research studies have shown that cranberry juice potentiates the anticoagulant effect of warfarin. Some patients on warfarin therapy exhibited excessive bleeding in the organ system after they began to drink cranberry juice. It is therefore, patients using warfarin should be advised to avoid its juice.

(Medical disclaimer: The information and reference guides in this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.)

Source: http://www.nutrition-and-you.com/cranberries.html

Chokeberry (aronia) nutrition facts

2012-10-04T21:50:00.000-07:00

Chokeberry (aronia) nutrition facts

Do you wish to have robust health! Chokeberry or aronia have it all! The humble shrub from its wild natural habitat has recently grabbed the attention of fitness lovers and food scientists alike for their exceptional nutritive value of these tiny fruits. Botanically, the berry belongs to the rosaceae family of the genus aronia.

Scientific name: Aronia melanocarpa.

At least two species of chokeberries are cultivated widely: black and red. The plant bears numerous small, about 1 cm size fruits with relatively thick, pigmented skin. Red berries are sweeter in taste than black berries; the latter are slightly bitter in taste; however, black and blue color berries are rather rich inanthocyanin anti-oxidants.

Health benefits of chokeberry

Chokeberries are low in calories and fats but are rich source of vitamins, minerals, antioxidants, and dietary fiber.

The oxygen radical absorbency capacity or ORAC (measurement of antioxidant strength of food items) demonstrates chokeberry with one of the highest values yet recorded -16,062 micro moles of Trolox Equivalents (TE) per 100 g.

Black color berries consists significantly high amounts of phenolic flavonoid phyto-chemicals calledanthocyanins. Total anthocyanin content is 1480 mg per 100 g of fresh berries, and proanthocyanidin concentration is 664 mg per 100 g (Wu et al. 2004, 2006). Scientific studies have shown that consumption of berries on regular basis offers potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections. (- By Dr. Paul Gross, 2007-07-09).

Laboratory analyses of anthocyanins in chokeberries have identified the following individual chemicals:cyanidin-3-galactoside, quercetin, peonidin, delphinidin, petunidin, epicatechin, caffeic acid, pelargonidin and malvidin. These flavonoid poly-phenolic antioxidants have proven health benefits through scavenging dangerous oxygen free radicals from the body.

Cancer research on anthocyanins where in black chokeberry preparations were first used to inhibit chemically induced cancer in the rat esophagus was found to reduce the severity of the disease by 30-60% and of the colon by up to 80%. Effective at both the initiation and promotion/progression stages of tumor development, these berries are a practical research tool and hold a promising therapeutic source, since they contain highest amount of anthocyanins among native North American berries [J. Agric. Food Chem. 50 (12): 3495–500].
They are also rich in flavonoid anti-oxidants such as carotenes, luteins and zeaxanthins. Zeaxanthinhas photo-filtering effects on UV rays and thus protects eyes from age related macular disease in the elderly (ARMD).

They are also good source of many antioxidant vitamins like vitamin-C, vitamin A, vitamin E, beta-carotene and folate and minerals like potassium, iron and manganese. 100 g of fresh berries provide about 35% of daily-recommended levels of vitamin C.

See the table below for in depth analysis of nutrients:

Chokeberries (Aronia melanocarpa),
Nutrition value per 100 g,
ORAC Value- 16,062
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	47 Kcal	2.5%
Carbohydrates	9.6 g	7%
Protein	1.4 g	2.5%
Total Fat	0.5 g	2%
Cholesterol	0 mg	0%
Dietary Fiber	5.3 g	14%
Vitamins
Folates	25 mcg	6%
Vitamin A	214 IU	7%
Vitamin C	21 mg	35%
Vitamin E	1.17 mg	8%
Vitamin K	19.8 mcg	17%
Electrolytes
Sodium	1 mg	0%
Potassium	162 mg	3%
Minerals
Calcium	30 mg	3%
Iron	0.62 mg	8%
Magnesium	20 mg	5%
Manganese	0.646 mg	32%
Zinc	0.53 mg	5%
Zinc
Phyto-nutrients
Carotene-α	0 mcg	--
Carotene-ß	128 mcg	--
Lutein-zeaxanthin	118 mcg	--

Selection and storage

In the wild, chokeberries usually are picked up from their natural habitat and eaten directly after simple washing. While purchasing from the stores, choose berries that feature uniform surface and color. Remove any wet, mottled berries, as they tend to spread the mold to other ones.

Berries can be stored in the refrigerator for about a week. Wash them in cold water just prior to use to keep their texture intact.

Preparation and serving methods

Chokeberries in their natural form feature very thin whitish waxy coat on them, as you see in other berries like grapes, blueberries....etc. Red berries are sweeter than black variety; however, the latter have high levels of pigment anti-oxidants.

To wash, gently swish them in a bowl of cold water for few minutes. Then mop dry using soft cloth, taking care not to injure them. This method also brings them back to normal temperature and enhances their taste and flavor.

Here are some serving tips:

Chokeberries are great addition to ice cream tops, and fruit salads.
They are also used in juice, cakes, muffins, tarts, baby foods, and pies.
Chokeberry syrup has been used in variety of recipes.

Safety profile

Chokeberry contains oxalic acid, a naturally occurring substance found in some fruits and vegetables, which may crystallize as oxalate stones in the urinary tract in some people. It is therefore, in individuals with known history of oxalate urinary tract stones may not have to eat too much of these fruits and, vegetables especially belonging to the brassica family. Adequate water intake is advised in these individuals to maintain normal urine output. Oxalic acid also interferes with the absorption of minerals like calcium and magnesium.

Source: http://www.nutrition-and-you.com/chokeberry.html

Cherry fruit nutrition facts

2012-10-04T21:44:00.001-07:00

Cherry fruit nutrition facts

Wonderfully delicious, cherry fruit is packed with full of health-benefiting nutrients and unique antioxidants. Cherries are native to Eastern Europe and Asia Minor regions. Botanically, the fruit is a “drupe” (stone fruit), belonging to the broad rosaceae family of small tree fruits in the genus, prunus. Some of common “drupe” family fruits are plums, peaches, apricots etc. Although several species of cherries exist, two popular cultivars are wild or sweet cherry and sour or tart cherry. While wild or sweet cherry belongs to the species; prunus avium, tart cherry belongs to that of prunus cerasus.

Cherries are drupe fruits with central “stony-hard” seed surrounded fleshy fruit measuring 2 cm in diameter. Externally the fruits have bright "shiny" red or purple color with very thin skin.

The West Indian cherry fruit known as aserola (Malpighia emarginata) is native to West Indian islands and grown in Mexico, Texas regions in North America. Acerola belongs to tropical fruit-bearing shrub or small tree in the family Malpighiaceae and contain 2-3 small seeds. Acerola contain exceptionally high levels of vitamin-C and vitamin-A than North American and European cherries.

Health benefits of cherry fruit

Cherries are one of the very low calorie fruits; yet are rich source of nutrients, vitamins, and minerals. Both sweet as well as tart Cherries are packed with numerous health benefiting compounds that are essential for wellbeing.
Cherries are pigment rich fruits. These pigments are in fact polyphenolic flavonoid compounds known asanthocyanin glycosides. Anthocyanins are red, purple or blue pigments found in many fruits and vegetables, especially concentrated in their skin, known to have powerful anti-oxidant properties.
Scientific studies have shown that anthocyanins in the cherries are found to act like anti-inflammatory agents by blocking the actions of cycloxygenase-1 and 2 enzymes. Thus consumption of cherries has potential health effects against chronic painful episodes such as gout arthritis, fibromyalgia (painful muscle condition) and sports injuries.
Research studies also suggest that tart cherries are help body to fight against cancers, aging and neurological diseases and pre-diabetes.
Cherry fruits are very rich in stable anti-oxidant melatonin. Melatonin can cross the blood-brain barrier easily and produces soothing effects on the brain neurons, calming down nervous system irritability, which helps relieve neurosis, insomnia and headache conditions.
They are also good source of minerals such as potassium, iron, zinc, copper and manganese. Potassium is a heart-healthy mineral; an important component of cell and body fluids that regulate heart rate and blood pressure.
The fruits, especially tart cherries are exceptionally rich in many health promoting flavonoid poly phenolic anti-oxidants such as lutein, zeaxanthin and beta carotene. These compounds act as protective scavengers against harmful free radicals and reactive oxygen species (ROS) that play a role in aging, cancers and various disease processes.
Anti-inflammatory property of cherries has been found effective in reducing heart disease risk factors by scavenging action against free radicals.
Acerola or West Indian cherry has exceptionally very high levels of vitamin-C (1677.6 mg per 100 g or 2796 % of RDA) and vitamin-A (767 IU per 100 g).

See the table below for in depth analysis:

Sweet and Tart Cherry fruits, fresh, raw,
Nutritive Value per 100 g,

Principle

Nutrient Value per 100g

Percentage of RDA

Cherry type

Sweet

Tart

Sweet

Tart

Energy

63 cal 50 Kcal

3% 2.5%

Carbohydrates

16.1 g 12.18 g

12% 9%

Protein

1.06 g 1.00 g

2% 2%

Total Fat

0.2 g 0.3 g

1% 1.5%

Cholesterol

0 g 0 g

0% 0%

Dietary Fiber

2.1 g 1.6 g

5.5% 4%

Vitamins

Folates

4 mcg 8 mcg

1% 2%

Niacin

0.154 mg 0.400 mg

1% 2.5%

Pantothenic acid

0.199 mg 0.143 mg

4% 3%

Pyridoxine

0.049 mg 0.044 mg

4% 3.5%

Riboflavin

0.033 mg 0.040 mg

2.5% 3%

Thiamin

0.027 mg 0.030 mg

2% 2.5%

Vitamin C

7 mg 10 mg

11% 17%

Vitamin A

640IU 1283 IU

21% 43%

Vitamin E

0.07 mg 0.07 mg

0.5% 0.5%

Vitamin K

2.1 mcg 2.1 mcg

2% 2%

Electrolytes

Sodium

0 mg 3mg

0% 0%

Potassium

222 mg 179mg

5% 4%

Minerals

Calcium

13 mg 16 mg

1.3% 1.6%

Copper

0.060 mg 0.104 mg

7% 11.5%

Iron

0.36 mg 0.32 mg

4.5% 4%

Magnesium

11 mg 9mg

3% 2%

Manganese

0.070 mg 0.112mg

3% 5%

Phosphorus

21 mg 15 mg

3% 2%

Zinc

0.07 mg 0.10 mg

0.5% 0.1%

Phyto-nutrients

Carotene, alpha

0 mcg 0 mcg

Carotene, beta

38 mcg 770 mcg

Crypto-xanthin, ß

0 mcg 0 mcg

Lutein-zeaxanthin

85 mcg 85 mcg

(Source: USDA Nutrient database)

Selection and storage

Cherry fruit season lasts from May end until August in the United States. Fresh ripe cherries have short shelf life. In the store, choose cherries that have bright, shiny skin with green stalk firmly attached to the top of the fruit.

Keep fresh cherries in the refrigerator. Whenever you wish to eat them, just rinse cherries in lukewarm water to remove dust and to bring them to room temperature. Then, gently pat dry with soft cloth to remove moisture.

Preparation and Serving method

To prepare cherry, remove the stalk, wash them gently in cold water, and pat dry in soft cloth. Ripe ones can be eaten as a whole including skin to get the maximum benefits.

Sweet cherries are being used in several recipes,

Sweet cherries can be eaten all alone.

In fruit cocktail made with cherry, peach, pineapple, pear and grape.

As fruit salad with peach, pear, apricot and pineapple.

Add dried cherries infruitcakes, bread, and cookie.

Use them in desserts, pie fillings and toaster Pastries.

Tart cherries are mainly used in the preparation of sauce, pie fillings, jams, muffins and cheese cakes. Tart cherry fruit juice concentrate is a favorite refreshing drink among athletes and various sports personnel. Dried tart cherries make delicious additions to meals and snacks.

Source: http://www.nutrition-and-you.com/cherry-fruit.html

Cherimoya fruit nutrition facts

2012-10-04T21:32:00.001-07:00

Cherimoya fruit nutrition facts

Sweet, pulpy, and fragrant rich cherimoya is among the most delicious tropical fruits of Andean valleys origin. The greenish-yellow, conical fruits are from the evergreen trees belonging to the family annonaceae, of the genus of Annona. It is thought to be native of Loja region of Ecuador, bordering Peru of the low rising tropical forests of Central Andean Mountains.

Scientific name: Annona cherimola.

Annona is a small sized tree, grows to about 15 to 30 feet tall with dense foliage, and bears fruits after 4-5 years of plantation. At their natural habitat, cherimoya flowers are pollinated by insects (coleoptera, hemiptera). However, in the cultivated farms, pollination is largely done artificially to obtain good yields.

The fruit is irregularly oval or conical in shape, has leathery dark green skin with polygonal indentations and small round or conical protuberances. It measures about 10-20 cm in length and 10 cm in diameter and weight about 350 g to 500 g and in some varieties weighing several pounds. Ripe fruits turn pale green to light brown color and emanate fragrant rich sweet aroma that can be appreciated from a distance. Inside the fruit features, cream color pulp with black color smooth seeds embedded all over. Seeds and skin are inedible.

Sugar apple (Annona squamosa) is small sized tropical fruit with polygonal mosaic pattern on the surface. It has rich taste and flavor similar to that of cherimoya.

Custard apple (Annona reticulata) is another small size fruit commonly grown in India, Pakistan and other South Asian regions. It features smooth conical protuberances (carpels) on the surface. It has similar taste and flavor as cherimoya; however, has less pulp and heavily seeded for its size.

Atemoya is hybrid of cherimoya (A. cherimola) and sugar apple (A. squamosa). It has better temperature and humidity tolerance suitable for cultivation in tropical climates.

Guanabana (Annona muricata) or soursop (graviola) is much larger than cherimoya. It is easily distinguished by its size, spiky surface and fibrous tart flesh.

Health benefits of cherimoya

Very sweet and pleasant flavor annonas contain an impressive list of essential nutrients, vitamins, anti-oxidants and minerals.

The fruit has calories equivalent to that of mangoes. 100 g of fresh fruit pulp provide about 75 calories. It is however, contain no saturated fats or cholesterol; but rich in dietary fiber (3 g per100 g) that helps prevent absorption of cholesterol in the gut. The dietary fibers also help protect the mucous membrane of the colon from exposure to toxic substances by binding cancer causing chemicals in the colon.

Cherimoya contains several poly-phenolic antioxidants. Among them, the most prominent in annona family fruits are Annonaceous acetogenins. Acetogenin compounds such as asimicin, bullatacinare...etc are powerful cytotoxins and have been found to have anti-cancer, anti-malarial, and anti-helminthes properties.
It is very good in vitamin-C. Vitamin C is a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

In addition, cherimoya fruit is a good source of B-complex vitamins, especially vitamin B-6 (pyridoxine). 100 g fresh fruit provides 0.257 mg or 20% of daily-recommended levels. Pyridoxine help keep up GABA neuro chemical in the brain. High GABA levels calms down nervous irritability, tension, and headache ailments.

Further, it has well balanced sodium-potassium ratio. A good potassium level in the body helps control heart rate and blood pressure; thus counters the bad influences of sodium. It also contain more minerals weight per weight than many common fruits like apples, rich in copper, magnesium, iron and manganese.

See the table below for in depth analysis of nutrients:

Cherimoya fruit (Annona cherimola), Fresh,
Nutritive value per 100 g,
(Source: USDA National Nutrient data base)
Vitamins
Energy	75 Kcal	4%
Carbohydrates	17.71 g	13.5%
Protein	1.57 g	3%
Total Fat	0.68 g	3%
Cholesterol	0 mg	0%
Dietary Fiber	3 g	8%
Folates	23 µg	6%
Niacin	0.644 mg	4%
Pantothenic acid	0.345 mg	7%
Pyridoxine	0.257 mg	20%
Riboflavin	0.131 mg	10%
Thiamin	0.101 mg	8%
Vitamin A	5 IU	<1%
Vitamin C	12.6 mg	21%
Vitamin E	0.27 mg	2%
Electrolytes
Sodium	7 mg	0.5%
Potassium	287 mg	6%
Minerals
Calcium	10 mg	1%
Copper	0.069 mg	8%
Iron	0.27 mg	3%
Magnesium	17 mg	4%
Manganese	0.093 mg	4%
Phosphorus	26 mg	4%
Zinc	0.16 mg	1%
Phyto-nutrients
Carotene-ß	2 µg	--
Crypto-xanthin-ß	1 µg	--
Lutein-zeaxanthin	6 µg	--

Selection and Storage

In its natural habitat, cherimoya season last from November until May. Usually, the fruit is handpicked by clipping on reaching maturity. In the markets, buy fresh, firm, medium-sized, uniform fruits featuring greenish-yellow color and full for their size. Ripe fruits just yield to gentle pressure.

Avoid those with broken skin, surface blemishes and overly-ripen ones as they stay poorly.

Once at home, place mature fruits at room temperature in fruit basket until them ripe. Cherimoya has very short shelf life. Ripe fruits deteriorate early at room temperature. As in bananas, whole cherimoya cannot either be stored in the refrigerator for long period as they sustain chilling injury to skin and pulp. However, juiced or pureed fruits may be kept in the refrigerator for several weeks.

Preparation and Serving tips

Cherimoya has unique fragrant flavor and delicious taste. To prepare, wash fruit in cold running water. Gently mop dry using paper towel. Cut the fruit lengthwise and eat it scooping with spoon. Discard seeds and peel.

Here are some serving tips:

The fruit is better eaten out of hand on its own without add on.
Pulp pureed and mixed with other fruits in salads or used in ice-cream toppings.
Cherimoya juice is a refreshing dink.
Tart flavored guanabana or soursop can be mixed with honey, sugar, milk, and ice; and serve chilled as sorbet or with other fruit cocktails and milkshakes.

Source: http://www.nutrition-and-you.com/cherimoya.htm
l

Cantaloupe nutrition facts

2012-10-04T21:25:00.001-07:00

Cantaloupe nutrition facts

Wonderfully delicious and unique flavored cantaloupe or “muskmelon” is the member in large cucurbitaceae family. Some of popular fruits and vegetables in the cucurbita family include squash, pumpkin, cucumber, gourd...etc and like its relatives, melons grow on the ground surface as a trailing vine.

Muskmelons thought to be originated either from India or ancient Persia or Africa. They grow best on draining sandy soil with good irrigation facility, and require honeybees for effective pollination. Melons, just as mangoes, watermelon...etc, are actually summer season fruits. Their season runs from April through August when they are at their best.

Different varieties of muskmelons grown all over the world; but two varieties that named after their place of origin have become popular in the western world. The European cantaloupe (Cucumis melo cantalupensis) derives its name from the Italian papal village of "Cantalup" and features lightly-ribbed, pale green skin that looks quite different from the North American cantaloupe. Galia melon and charentais belong to this category. The North American cantaloupe (Cucumis melo reticulatus), popular in the United States and in some parts of Canada, is named reticulatus due to its net-like (or reticulated) skin covering. Honeydew melon has sweet, pale green succulent flesh.

In general, melons feature round or oblong shape, measure 4.5- 6.5 inches in diameter and weigh 450 – 850 gm. Internally, flesh range from orange-yellow to salmon color, has soft consistency and juicy texture with a sweet, musky aroma that emanates best in the ripe fruits. At the center, there is a hollow cavity filled with small off-white color seeds encased in a web of mucilaginous netting.

Health benefits of Cantaloupe

Wonderfully delicious with rich flavor, muskmelons are very low in calories (100 g fruit has just 34 calories) and fats; but rich in numerous health promoting poly-phenolic plant derived substances, vitamins and minerals that are required for optimum health.
The fruit is an excellent source of Vitamin A, (provides about 112% of recommended daily levels) one of the highest among fruits. Vitamin A is a powerful antioxidant and is essential for vision. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
It is also rich in antioxidant flavonoids such as beta-carotene, lutein, zeaxanthin and cryptoxanthin.These antioxidants have the ability to help protect cells and other structures in the body from oxygen free radicals and hence; offer protection against colon, prostate, breast, endometrial, lung, and pancreatic cancers.
Zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eye where it is thought to provide antioxidant and protective light-filtering functions; thus it protects eyes from "Age related macular degeneration" (ARMD) disease in the elderly.
It is a good source of potassium. Potassium is an important component of cell and body fluids and helps control heart rate and blood pressure; thus offers protection against stroke and coronary heart diseases.
The fruit also contain good amounts of B-complex vitamins, such as niacin, pantothenic acid andvitamin C and minerals like manganese. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Commercially, muskmelons are being used to extract an enzyme known as superoxide dismutase (SOD) which is essential for maintaining strong antioxidant defenses in the human body.

See the table below for in depth analysis of nutrients:

Cantaloupe (Cucumis melo), Fresh,
Nutritive Value per 100 g
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	34 Kcal	1.5%
Carbohydrates	8.6 g	6.5%
Protein	0.84 g	1.5%
Total Fat	0.19 g	<1%
Cholesterol	0 mg	0%
Dietary Fiber	0.9 g	2.25%
Vitamins
Folates	21 mcg	5%
Niacin	0.734 mg	4.5%
Pantothenic acid	0.105 mg	2%
Pyridoxine	0.072 mg	5.5%
Riboflavin	0.026 mg	2%
Thiamin	0.017 mg	1%
Vitamin A	3382 IU	112%
Vitamin C	36.7 mg	61%
Vitamin E	0.05 mg	0.5%
Vitamin K	2.5 mcg	2%
Electrolytes
Sodium	1 mg	0%
Potassium	267 mg	6%
Minerals
Calcium	9 mg	1%
Copper	41 mcg	4.5%
Iron	0.21mg	2.5%
Magnesium	12mg	3%
Manganese	0.041 mg	2%
Zinc	0.18 mg	1.5%
Phyto-nutrients
Carotene-ß	2020 mcg	--
Crypto-xanthin-ß	1 mcg	--
Lutein-zeaxanthin	26 mcg	--

Selection and storage

Cantaloupes best grow during the summer months. In the store, try to buy organically grown muskmelons since they are richer in taste as well as in nutrients.

Oftentimes, it is difficult to judge ripeness and taste without checking the wedge section of the melon. Look for one that feel heavy for its size with a rind that is clean, and is neither overly shiny nor overly dull, without any cuts or bruises on the surface that might have occurred while transporting the fruit.

Cantaloupes emanates rich, sweet, musky aroma that can be appreciated from a distance.

At home, place them in cool, well-ventilated place. Cut sections, however, should be kept in the refrigerator.

Preparation and serving methods

The surface of cantaloupe may harbor harmful salmonellabacteria, especially along the minor cracks and cuts. Therefore, wash the whole fruit in cold running water thoroughly before consumption.

Depending upon the size you desire, the flesh can be sliced, cubed or scooped into balls.

Here are some serving tips:

Fresh cantaloupe should be eaten as it is without any additions in order to experience its delicious, natural taste.

The fruit Sections are a great addition to fruit salad.

Jam, sorbet, and juice are some nutritious and delicious items you can prepare with muskmelon.

Cantaloupes can be used as a desert with ice cream or custard.

Source: http://www.nutrition-and-you.com/cantaloupe.html

What's with high Heels?

2012-09-26T23:56:00.001-07:00

What's with high heels?

I'm not a woman and I should not discuss or made a research about this. But I have a lot of sister friends who are wearing this torturing invention. Although high heeled shoes are depicted in ancient Egyptian murals on tombs and temples, the earliest recorded instance of men or women wearing an elevated shoe comes from Hellenic times. It is suspected that the wear of an elevated sole, or heel, occurred centuries before, but there is little direct evidence to support this, although there is indeed much indirect evidence that lends credence to the use of high heels by both men and women for many reasons.

It has been commonly stated that the first instance of the wear of high heels involved the 1533 marriage between Catherine de' Medici with the Duke of Orleans. She wore heels made in Florence for her wedding, and as a result, Italian high heels became the norm for ladies of the Duke's court in France. Unfortunately, this reference may be apocryphal, as the development of heels did not begin to come about until the late 1580s, based on iconographic evidence and extant pieces.

Mary Tudor, another short monarch, wore heels as high as possible. From this period until the early 19th century, high heels are frequently in vogue for both sexes.

Around 1660, a shoemaker named Nicholas Lestage designed high heeled shoes for Louis XIV. Some were more than four inches (ten cm), and most were decorated in various battle scenes. The resulting high "Louis heels" subsequently became fashionable for ladies. Today the term is used to refer to heels with a concave curve and outward taper at the bottom similar to those worn byMadame de Pompadour, Louis XV's mistress. (They are also sometimes called "Pompadour heels".)

The late 18th-Century trend toward lower heels had much to do with the French Revolution. During the revolution, high heels became associated with opulence. Since people wished to avoid the appearance of wealth, heels were largely eliminated from the common market for both men and women. In the wake of the French Revolution heels become lower than at any time in the 18th century.

I have made this research to make women aware what are the health risks of wearing high heels for I know for some they don't care about the torture that they always experience each time they wear this kind of shoes. I know for a fact that man is created to walk "flat footed" not tip toeing and it pains me to see them wearing on a daily basis not knowing what are the health risks behind it. In fact, women should wear them because it affects the natural posture and the spine and also it is very expensive.

An Australian based study has found that women who wear high heel shoes on a regular basis could suffer from health problems.

The study, a first of its kind, was published last week in the Journal of Applied Physiology.

According to the study, women who wear high heels are at risk for permanent damage to their knees, hips, back and tendons.

"You can have Achilles tendon contractors [and] tight calf muscles [due to wearing heels]. It's reported to lead to some hip and knee and back pain, but I wouldn't say it's proven," explained orthopedic, foot and ankle surgeon Dr. Brian Thompson.

The recent study found in some cases, damage was detected in women as young as 25-years-old.

Here are the list of the health risks:

Sources: http://en.wikipedia.org/wiki/Heel_(shoe)
  http://www.wkrn.com/story/16612879/study-reveals-health-risks-associated-with-high-heels
  http://www.femalehealthissues.co.uk/dangers-of-wearing-high-heels.html
  http://www.dailymail.co.uk/health/article-1053601/High-heel-horrors-The-hidden-cost-body-crucial-extra-inches.html

Blueberries nutrition facts

2012-09-23T21:23:00.000-07:00

Blueberries nutrition facts

Sweet, juicy blueberries are rich in pro-anthocyanin natural pigment anti-oxidants. These tiny, round blue-purple berries have long been attributed to the longevity and wellness of indigenous natives living in the subarctic regions in the Northern hemisphere. Botanically, the plant is a deciduous shrub belonging within the family of Ericaceae, of the genus: Vaccinium.

Broadly, vaccinium species are classified according to their growth habit as high-bush and low-bush berries.

High-bush blueberry (Vaccinium corymbosum) is highly branched, erect deciduous shrub with rich foliage. It grows up to 10-12 feet tall in cultivated orchards and bears clusters of small, cream-white flowers during spring, which subsequently develop into berries after about two months. In the wild, high bush-blueberry is found on the edges of marshes, lakes, ponds, and streams. Rabbiteye blueberry (Vaccinium virgatum, also known as V. ashei.) is a medium-sized shrub grows naturally in South Eastern parts of USA.
Low-bush blueberry (Vaccinium angustifolium) is a short, erect plant grows about one-two feet in height and spread by underground rhizomes. In cultivated farms, it is grown as two-year cycle crop, since the whole plant is either mowed down or burnt to allow new shoots that appear only during next season.

Both species require well-drained sandy, acidic soil to flourish. This berry shrub prefers open sunny conditions and intolerant of shade. In general, the berries are ready to harvest when the green- pink color turns completely blue, juicy and sweeter. Traditionally, they handpicked and therefore, require intense laboring. Soon after the berries separated from the shrub, they are sorted out and transport to cold facility for storage.

Health benefits of blueberries

Blueberries are very low in calories. 100 g fresh berries provide only 57 calories. However, they possess notable health benefiting plant-nutrients such as soluble dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely towards optimum health and wellness.
Blueberries are among the highest anti-oxidant value fruits. The ORAC value of 100 g fresh blueberry is 5562 TE (Trolex equivalents). Their antioxidant value largely derived from poly-phenolic anthocyanidin compounds such as chlorogenic acid, tannins, myricetin, quercetin and kaempferol.
In addition, these berries have other flavonoid anti-oxidants such as carotene-β, lutein and zea-xanthin.
Altogether, the phyto-chemical compounds in the blueberry help rid off harmful oxygen-derived free radicals from the body, and thereby, protect the human body against cancers, aging, degenerative diseases, and infections.
Further, research studies suggest that chlorogenic acid in these berries help lower blood sugar levels and control blood-glucose levels in type-II diabetes mellitus condition.
Fresh berries contain a small amount of vitamin C, vitamin A and vitamin E. Altogether these vitamins work as potent anti-oxidants, which help limit free radical mediated injury to the body.
The berries also contain a small amount of B-complex group of vitamins such as niacin, pyridoxine, folates and pantothenic acid. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help the body metabolize carbohydrates, protein, and fats.
Furthermore, they contain a good amount of minerals like potassium, manganese, copper, iron and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required for the production of red blood cells. Iron is required for red blood cell formation.

See the table below for in depth analysis of nutrients:

Blueberries (Vaccinium spp)
ORAC Value 5562,
Nutrition Value per 100 g.
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	57 Kcal	3%
Carbohydrates	14.49 g	11%
Protein	0.74 g	1%
Total Fat	0.33 g	1%
Cholesterol	0 mg	0%
Dietary Fiber	2.4 g	6%
Vitamins
Folates	6 µg	1.5%
Niacin	0.418 mg	2.5%
Pantothenic acid	0.124 mg	2.5%
Pyridoxine	0.052 mg	4%
Riboflavin	0.041 mg	3%
Vitamin A	54 IU	2%
Vitamin C	9.7 mg	1.5%
Vitamin E	0.57 mg	4%
Vitamin K	19.3 µg	13%
Electrolytes
Sodium	1 mg	0%
Potassium	77 mg	2%
Minerals
Calcium	6 mg	0.5%
Iron	0.28 mg	3.5%
Magnesium	6 mg	1.5%
Manganese	0.336 mg	14%
Zinc	0.16 mg	1.5%
Phyto-nutrients
Carotene-ß	32 µg	--
Lutein-zeaxanthin	80 µg	--

Selection and storage

In the United States, blueberries are readily available in the markets throughout the year, since they imported across the continents. However, fresh wild berries are at their best from June until August when the harvest season begins in Michigan and Maine in USA and from Quebec province of Canada.

In the stores, look for fresh berries that are firm, plump, smooth-skinned, with a silver-gray surface bloom. Buy deep purple-blue to blue-black berries. Avoid soft or shriveled, over-handled bruised berries and those with signs of mold and of old stock.

Once at home, place the berries in a plastic or zip pouch and store inside the refrigerator set at high relative humidity. Stored thus, they stay well for up to a week.

Preparation and serving tips

Blueberries are sweet and juicy, leaves deep-blue pigment stain over teeth and tongue. Trim away any stems and leaves if you have purchased berries directly from the local farmer.

They are better eaten fresh after washing in cold water. If taken out from the cold storage, place them in a bowl of water to bring to normal room temperature to enrich their taste and palatability. Gently pat dry using a moisture absorbent cloth/ paper and enjoy!

Here are some serving tips:

Traditionally, blueberries have been part of food culture of Native Americans.
While fresh berries eaten as they are like table grapes, dried ones added to soup, stews, and to sweeten venison meat.
They are one of the most preferred berries in the preparation of muffins, pies, and cheesecakes.
These berries are also favorite addition in fruit salads, fresh fruit-tarts, ice-creams, etc.
They are also used to make juice, sauce, jellies, and jams.

Safety profile

Blueberries may rarely cause serious allergic reactions in some sensitized individuals. Often, these kinds of reactions occur because of possible cross-reactions to other fruits (strawberry), pollen or weed allergies. Some of the most common symptoms of blueberry allergy may include swelling and redness of mouth, lips and tongue, eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing and gastrointestinal disturbances. Individuals who suspect allergy to these fruits may want to avoid eating them.

Source: http://www.nutrition-and-you.com/blueberries.html

Black currants nutrition facts

2012-09-23T21:16:00.000-07:00

Black currants nutrition facts

Incredibly rich in numerous health benefiting phyto-nutrients and anti-oxidants, black currants are indeed one of the very popular summer season berries. Currants are native to central and northern Europe and northern Asia. Black currant plant is a small shrub belonging to the family of Grossulariaceae, of the genus; Ribes and has scientific name: Ribes nigrum. In general, currants grow best in regions where summer is humid but winter is severe and chilling. It is a fast growing, deciduous, small shrub reaching about 5-6 ft tall.

During each season, the shrub bears pendulous chain of small berries. The fruit has size of about 1 cm in diameter, very dark purple in color, almost black, with a glossy skin and a persistent calyx at the apex, and containing 3-10 tiny seeds.

Berries of red, white and pink currants are translucent, sweeter in taste, but less nutritional than black varieties.

Health benefits of black currants

Blackcurrants have significantly high amounts of phenolic flavonoid phytochemicals calledanthocyanins. Scientific studies have shown that consumption of blackcurrants have potential health effects against cancer, aging, inflammation and neurological diseases.
Black currants have anti-oxidant value (Oxygen radical absorbance capacity- ORAC) of 7950 per 100g. One of the highest among fruits after chokeberries, elderberry and cranberries. The ORAC value for red currants is 3387.
These berries are an excellent source of antioxidant vitamin, vitamin-C. 100 g of fresh currants provide more than 300% of daily recommended intake values of vitamin C. Research studies have shown that consumption of fruits rich in vitamin C helps body develop immunity against infectious agents and also help scavenge harmful oxygen free radicals from the body.
Black currants are very good in vitamin-A and flavonoid anti-oxidants such as beta carotene, zeaxanthin and cryptoxanthin levels. These compounds are known to have antioxidant properties. Vitamin A is also required for maintaining integrity of mucus membranes and skin, and is also essential for vision. Also, consumption of natural fruits rich in flavonoid anti-oxidants helps to protect from lung and oral cavity cancers.
Fresh blackcurrants are also rich in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish and required for metabolism.
They also contain good amounts of minerals iron. 100 g currant berries provide about 20% of daily recommended levels. Iron is an important co-factor for cytochrome oxidase guided cellular metabolism. It is also required for red blood cells production in the bone marrow.
Black currants are also very good source of other important minerals like copper, calcium, phosphorus, manganese, magnesium, and potassium which are very essential for body metabolism.

See the table below for in depth analysis of nutrients:

Black currants (Ribus nigrum),
Nutrition Value per 100 g.
ORAC Value (Anti-oxidant level) 7950.
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	63 Kcal	3%
Carbohydrates	15.38 g	12%
Protein	1.4 g	2.5%
Total Fat	0.41 g	2%
Cholesterol	0 mg	0%
Dietary Fiber	4.3 g	11%
Vitamins
Folates	8 mcg	2%
Niacin	0.300 mg	2%
Pantothenic acid	0.398 mg	8%
Pyridoxine	0.066 mg	5%
Riboflavin	0.050 mg	4%
Thiamin	0.050 mg	4%
Vitamin A	230 IU	7.5%
Vitamin C	181 mg	301%
Electrolytes
Sodium	2 mg	0%
Potassium	322 mg	7%
Minerals
Calcium	55 mg	5.5%
Copper	0.086 mg	9.5%
Iron	1.54 mg	19.5%
Magnesium	24mg	6%
Manganese	0.256mg	11%
Phosphorus	59 mg	8.5%
Zinc	0.27 mg	2%

Selection and storage

Black currants season lasts from July till October. If the fruits are to be stored at all, they should be picked dry. Damaging the fruits can be avoided by picking up the whole string by its stem, taking care not to damage the spur.

Fresh currants have dark purple in color, almost black, with a glossy skin and a persistent calyx at the apex. Avoid berries that are soft, shriveled skin and with cuts/bruises with leaking juice. If not used immediately, store them in the refrigerator where they keep fresh for several days.

Preparation and serving methods

Wild currants that are picked up from their natural habitat can be consumed directly. While purchasing from the stores, choose berries with uniform surface and color. Wash them in cold water just prior to use to keep their texture intact.

Here are some serving tips:

Raw, fresh or dried currants can be eaten all alone as snacks; especially red, pink and white varieties which are sweeter and delicious.

Tart, astringent quality black currants are favored in many culinary dishes, especially boiled and pureed, across Europe.

As an ingredient in fruit cocktails.

Black currants are being used in the preparation of muffins, pie fillings, and ice-creams.

Used in the food industry in preparation of sauce, jam, jelly.

Used in wine production.

Source: http://www.nutrition-and-you.com/black-currants.html

Blackberries nutrition facts

2012-09-23T21:02:00.002-07:00

Blackberries nutrition facts

Sweet, succulent blackberries are summer delicacies in the northern temperate regions. As in raspberries, they grow on shrubs known as brambles in the vast Rosaceae family bush berries. The plant is native to Europe and now grown at a commercial scale from North America, particularly in the USA, to as far as Siberia. Binomially, the plant is a small perennial shrub belonging to the family Rosaceae, of the genus: Rubus. Botanical name: Rubus fruticosus.

Depending up on cultivar type, blackberry bush can be classified into erect, semi-erect and trailing types. Erect type bush generally features cane thorns and spreads by root suckers (which send cane shoots) along hedgerows, whereas, trailing shrubs require a trellis to support growth, and they spread by fresh shoots known as canes or primocanes. In the second year, these primocanes become floricanes. White or pink flowers appear in the floricanes.

Technically, the berry is an aggregate fruit consisting of small drupelets arranged in circular fashion. Each drupelet composes of juicy pulp with single tiny seed. The berry measures about 3-4 cm in length containing about 80-100 drupelets.

Loganberries and phenomenon berries are hybrids between blackberry and red raspberry. Several other bramble berries such as boysenberry, nessberry, youngberry, marionberry etc., are hybrids of dewberry, blackberry, and wild raspberry cultivars.

Health benefits of bllackberries

As in other bush berries, blackberries too are packed with numerous plant nutrients such as vitamins, minerals, anti-oxidants, and dietary fibers that are essential for optimum health.
The berries are very low in calories. 100 g provide just 43 calories. Nonetheless, they are rich in soluble and insoluble fiber (100 g whole berries consist of 5.3 g or 14% RDA of fiber). Xylitol, a low-calorie sugar substitute present in the fruit fibers, absorbs more slowly than sugar inside the gut, and thus does not cause rapid fluctuations in blood sugar levels.
Blackberries compose significantly high amounts of phenolic flavonoid phytochemicals such asanthocyanins, ellagic acid, tannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Scientific studies show that these antioxidant compounds may have potential health benefits against cancer, aging, inflammation, and neurological diseases.
Fresh berries are an excellent source of vitamin C (35% of RDA/100 g), which is a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps develop resistance against infectious agents, counter inflammation, and scavenge harmful free radicals from the body.
They contain adequate levels of vitamin A, vitamin E, and vitamin K (16% of RDA/100 g) and in addition; they are rich in much other health promoting flavonoid poly-phenolic antioxidants such aslutein, zeaxanthin, and ß-carotene in small amounts. Altogether, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
Blackberries have an ORAC value (oxygen radical absorbance capacity, a measure of anti-oxidant strength) of about 5347µmol TE per 100 grams.
Further, blackberries contain a good amount of minerals like potassium, manganese, copper, and magnesium. Copper is required in the bone metabolism as well as in production of white and red blood cells.
They contain moderate levels of B-complex group of vitamins. It contains very good amounts of pyridoxine, niacin, pantothenic acid, riboflavin, and folic acid. These vitamins are acting as cofactors help the body metabolize carbohydrates, proteins, and fats.

See the table below for in depth analysis of nutrients:

Blackberries (Rubus fruticosus), ORAC Value 5347 µmol TE/100 g,
Nutritive Value per 100 g,
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	43 Kcal	2%
Carbohydrates	9.61 g	7%
Protein	1.39 g	2%
Total Fat	0.49 g	2%
Cholesterol	0 mg	0%
Dietary Fiber	5.3 g	14%
Vitamins
Folates	25 µg	6%
Niacin	0.646 mg	4%
Pantothenic acid	0.276 mg	5.5%
Pyridoxine	0.030 mg	2%
Thiamin	0.020 IU	2%
Vitamin A	214 IU	7%
Vitamin C	21 mg	35%
Vitamin E	1.17 mg	8%
Vitamin K	19.8 µg	16.5%
Electrolytes
Sodium	1 mg	0%
Potassium	162 mg	3%
Minerals
Calcium	29 mg	3%
Copper	165 µg	18%
Iron	0.62 mg	8%
Magnesium	20 mg	5%
Manganese	0.646 mg	3%
Selenium	0.4 µg	1%
Zinc	0.53 mg	5%
Phyto-nutrients
Carotene-ß	128 µg	--
Carotene-α	0 µg	--
Lutein-zeaxanthin	118 µg	--

Selection and storage

Blackberry season generally lasts from June to September. Fresh berries are either handpicked or harvested using machines in large-scale farms. In general, the berries are ready to be harvested when they come off the receptacle easily and have turned to deep color. At the stage when they are supposed to be the most ripen and sweetest.

In the stores, choose fresh berries featuring bright, shiny, completely black, and plump in constancy. In general, the berries are packed in a firm box, spread out evenly in a single layer.

Avoid unripe (purple), overripe, bruised, damaged and mushy berries. In general, the berries are highly perishable and sensitive to handling. At home, use them as soon as possible.

To store, place them in the refrigerator, they stay fresh for up to 4-5 days.

Preparation and serving methods

Fresh blackberries can be eaten out of hand directly from the bush. If you purchase from the store, they are best used immediately. To prepare; do not wash them until ready to use. Just rinse in a bowl of cold water, swish around to remove surface dirt. Gently lift out and pat dry using an absorbent towel. This method will also help bring them to normal room temperature, increases their flavor and enriches the taste.

Here are some serving tips:

Blackberries make a delicious addition to fruit/vegetable salads. They can be added in ice creams.
Pureed, the berries can be added in sorbets, coulis (thick French sauce), etc.
Pureed, and sieved, added in juice, jams, jelly, syrup, and sorbet preparations.
They add special flavor to muffins, bread, pie, pastry, crumbles, tarts, and puddings.

Safety profile

Allergy to blackberries is uncommon and rare. There are very few reported cases of particularly in some sensitized individuals. The reaction may be thought due to presence of salicylic acid in the berries which, may cause symptoms like swelling and redness of mouth, lips and tongue, eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing, gastrointestinal disturbances, depression, hyperactivity and insomnia. Individuals who suspect allergy to these fruits may want to avoid them.

Source: http://www.nutrition-and-you.com/blackberries.html

Banana fruit nutrition facts

2012-09-23T20:54:00.001-07:00

Banana fruit nutrition facts

Go for banana fruit, nature's own energy-rich food that comes in a safety envelope! Fresh, delicious bananas are available year around and in fact, one of the cheapest fruits. Botanically, the fruit belongs to the family of Musaceae. Commercially, it is one of the widely cultivated crops in the tropical and subtropical zones. Scientific name: Musa acuminata colla.

Banana is a perennial herbaceous plant that develops from the underground rhizome. It flourishes well under tropical moisture-rich, humid low-lying farmlands.

In fact, the whole plant is a false stem (pseudostem), consisting of broad leaves along with their petioles overlapping around each other in a circular fashion standing up to 2 to 6 meters tall from the ground surface depending upon the cultivar types. At maturity, the rhizome gives rise to flower (inflorescence) that is carried up on a long smooth un-branched stem through the centre of the pseudo-stem emerging out at the top in the centre of the leaf cluster. The flower subsequently develops to hanging bunch consisting of 3 to 20 hands (tiers), each with at least 5-10 fingers (fruits) in each hand (tier). Banana plant or plantain bears hanging clusters of fruits as a bunch. Fruits are arranged in tiers, with 6-20 fruits in each tier.There are several cultivars of banana grown with different size (4”-9”inch), color (yellow to brown), weight (70-150g) and taste. Structurally, fruit has a protective outer skin and delicious, sweet and tart, creamy-white color edible flesh inside. Plantains are other cultivar types, more often used as cooking bananas. They are closely related to the familiar fruit banana or dessert banana. Plantains are used as a staple diet in Thailand, Laos, and other Southeast Asian as well as in many parts of tropical African and Caribbean regions.

Health benefits of banana fruit

Banana fruit is one of the high calorie tropical fruits. 100 g of fruit provides 90 calories. Besides, it contains good amounts of health benefiting anti-oxidants, minerals, and vitamins.
Banana pulp is composed of soft, easily digestible flesh with simple sugars like fructose and sucrose that when eaten replenishes energy and revitalizes the body instantly; thus, for these qualities, bananas are being used by athletes to get instant energy and as supplement food in the treatment plan for underweight children.
The fruit contains a good amount of soluble dietary fiber (7% of DRA per 100 g) that helps normal bowel movements; thereby reducing constipation problems.
It contains health promoting flavonoid poly-phenolic antioxidants such as lutein, zea-xanthin, ß and α-carotenes in small amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
It is also a very good source of vitamin-B6 (pyridoxine), provides about 28% of daily-recommended allowance. Pyridoxine is an important B-complex vitamin that has a beneficial role for the treatment of neuritis, and anemia. Further, it helps decrease homocystine (one of the causative factors in coronary artery disease (CHD) and stroke episodes) levels within the body.
The fruit is an also moderate source of vitamin-C (about 8.7 mg per 100g). Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
Fresh bananas provide adequate levels of minerals like copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells.
Fresh banana is a very rich source of potassium. 100 g fruit provides 358 mg potassium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering bad effects of sodium.

See the table below for in depth analysis of nutrients:

Banana fruit (Musa acuminata colla),
Nutritive Value per 100 g
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	90 Kcal	4.5%
Carbohydrates	22.84 g	18%
Protein	1.09g	2%
Total Fat	0.33 g	1%
Cholesterol	0 mg	0%
Dietary Fiber	2.60 g	7%
Vitamins
Folates	20 µg	5%
Niacin	0.665 mg	4%
Pantothenic acid	0.334 mg	7%
Pyridoxine	0.367 mg	28%
Riboflavin	0.073 mg	5%
Thiamin	0.031 mg	2%
Vitamin A	64 IU	2%
Vitamin C	8.7 mg	15%
Vitamin E	0.10 mg	1%
Vitamin K	0.5 µg	1%
Electrolytes
Sodium	1 mg	0%
Potassium	358 mg	8%
Minerals
Calcium	5 mg	0.5%
Copper	0.078 mg	8%
Iron	0.26 mg	2%
Magnesium	27 mg	7%
Manganese	0.270 mg	13%
Phosphorus	22 mg	3%
Selenium	1.0 µg	2%
Zinc	0.15 mg	1%
Phyto-nutrients
Carotene-α	25 µg	--
Carotene-ß	26 µg	--
Lutein-zeaxanthin	22 µg	--

Selection and storage

Once ripened, bananas are very fragile and start decaying in short time. In the field, bananas are usually harvested while they are green as it is easy to transport when the fruits are raw and firm.

In order to ripen, they are usually subjected to ethylene or kept in close proximity with other ripened fruits. In the stores, choose banana fruits based on when you want to use them; greener ones last for more days, while yellow and brown-spotted bananas should be eaten in a few days.

Ready to eat bananas should be quite firm, bright yellow, and emanate rich fruity fragrance. Ripe fruit peels off easily. Ripened, fresh bananas are nutritionally enriched and sweeter in taste than raw green ones.

Avoid mushy or damaged bananas, as they are un-appealing.

Preparation and Serving methods

Bananas come with nature gifted protective outer layer of skin, therefore, are less likely contaminated by germs and dust.

Just discard the peel and enjoy!
Banana fruit sections are a great addition to the fruit salads.
Fresh "banana-milkshake" with sugar syrup is a delicious drink.
Bananas have also been used in the making of fruit jams.
Grilled banana fruit can be served on cake/ ice cream in the Caribbean style dessert.
Banana chips are a snack produced from dehydrated or fried banana or plantain slices.
Mash ripe banana fruits and add to cakes, casseroles, muffins, bread pudding, etc.
Plantain is raw unripe banana that is used as vegetable in recipes.

Safety profile

Banana fruits are sometimes known to cause skin and systemic allergic reactions. In "oral allergy syndrome" which causes itching and swelling around the mouth or throat within hours after ingestion and is related to birch tree and other pollen allergies.

The other type of reaction is related to latex allergies and causes urticaria and potentially serious gastrointestinal symptoms like nausea, vomiting, and diarrhea.

Source: http://www.nutrition-and-you.com/banana-fruit.html

Atis Fruit Nutritional Facts

2012-09-13T18:50:00.002-07:00

Atis Fruit Nutritional Facts

Atis is the Philippine name for Sweet Sop and Sugar Apple. Atis is a relative to custard apple and belongs to the Annona family. Atis is native to Central America, the Caribbean and northern South America. Atis was introduced to the Philippines during the Spanish times.

Atis is a small tree that grows between 10 to 20 feet high when fully matured with oblong leaves and green heart-shaped fruits with polygonal tubercles. The atis fruit has a white, sweet flesh and black seeds.

The Atis tree is easy to grow. Just plant a seed on almost any soil and atis will grow. However, it requires tropical or near tropical weather. When planted, Atis will begin to bear fruit in about a year's time. It will bear fruit about 3 times a year and the sweetest fruits are those borne during the summer months.

Atis Fruit Nutrition

al Value (edible portion)

Food Value of Atis Fruit	Per 100g	Vitamins & Minerals	Per 100g
Calories Water Carbohydrates Protein Total dietary fiber Fat Total sugars Tryptophan Lysine Methionine	91 g 70 g 22 g 2.0 g 2.0 g 0.60 g 15% 9 mg 60 mg 7.5 mg	Ascorbic Acid (Vitamin C) Thiamine Riboflavin Niacin Carotene Ash Phosphorus Calcium Iron	40 mg 0.12 mg 0.14 mg 0.80 mg 6 I.U. 1 mg 40 mg 30 mg 1.0 mg

Toxic Properties of the Atis Fruit

All parts of the at is tree have medicinal value. The seeds however are poisonous. The seeds are pounded and made into paste. This can be applied to the scalp of the head to kill hair lice. Care should be taken when applying atis seed paste on the scalp as this is extremely irritating to the eyes and can even cause blindness. The paste when applied into the uterus can cause abortion.

Atis Use as Herbal Medicine

• A decoction (boiling in water) of the leaves induces or hastens menstrual flow and used to treat dysentery, colds and fever. The decoction is also used for bathing to alleviate rheumatic pain.

• Crushed leaves are inhaled for dizziness and fainting.
• The bark of the atis tree is used as a decoction for diarrhoea.
• The root is a strong purgative and used to treat dysentery.
• Infected insect bites can be cured by applying the juice from an unripe atis fruit.

Atis health benefits:

1. Helps prevent asthma (Vitamin C – 151%)

If you’re suffering from asthma, sugar-apple may be good for you. Eating sugar-apple can supply an excellent amount of vitamin C, one of the potent anti-oxidants which may help decrease the risk of developing asthma, a common airway inflammation.

2. Helps control sugar levels (Fiber – 44%)

Two sugar-apples can provide over half of the DV of fiber. Dietary fiber has shown to slow down the absorption of sugar in the body and a high fiber diet has been linked with a lower risk of developing type-2 diabetes.

3. Keeps the heart healthy (Vitamin B6 – 25%)

How can the sugar-apple apple be heart-friendly? Through its rich vitamin B6 content. This B vitamin has been found to prevent homocystein build-up. A high level of this amino acid in the blood is associated with a higher risk of coronary heart disease and stroke.

4. Lowers blood pressure levels (Potassium – 18%)

It is also rich in potassium, the mineral known to regulate blood pressure levels by controlling the effects of sodium in the body.

5. Helps the body produce energy (Thiamin – 18%)

Feeling a little tired? Sugar-apple is a good source of thiamin, a nutrient which helps sugar turn into energy.

6. Maintains supply of other B vitamins in the body (Riboflavin -17%)

One of the important roles of riboflavin in the body is to see to it that the body has all the other needed B vitamins. The B vitamins are a group of water-soluble vitamins which are essential for growth, development and other important bodily functions.

7. Keeps bones strong (Magnesium – 13%)

Magnesium is now one of the minerals added in bone strengthening supplements as they have proven to be effective together with calcium in increasing bone density and keeping the bones strong. Nuts, legumes and leafy greens are some of the highest sources of magnesium.

8. Helps lower cholesterol levels (Niacin – 11%)

Sweetsop is packed with is niacin, a B vitamin which has been found to be effective in increasing the good cholesterol in the body.

9. Helps maintain thyroid health (Copper – 11%)

Sugar-apple contains a good amount of copper, a trace mineral that is important for the production of the thyroid hormone called thyroxine.

10. Help prevent pregnancy problems (Folate – 9%)

Did you know that folate is one of the B vitamins? It is also called vitamin B9. Folate is best known for its very important role in conception especially in preventing neural tube problems for the baby. Folate rich fruits include avocados, guavas and papayas.

* Nutrient data source: USDA

Source: http://brient-archangel.blogspot.com/2011/03/atis-fruit-sweet-sop-sugar-apple-anona.html

Avocados nutrition facts

2012-09-10T21:41:00.001-07:00

Avocados nutrition facts

Avocados are distinct fruits with high fat content and calories. Subtly flavorful yet buttery, they are amongst the most popular fruits having nutrition profile similar to that of some edible nuts and seeds.

Some of the common names for this staple fruit are alligator pear, aguacate, butter pear etc.

Botanically, the fruit belongs to the family of lauraceae, the family that also includes some unusual members like bay laurel, cinnamon etc. Scientific name is persea americana. Avocados are medium sized evergreen trees of about 20-30 feet in height with large green leaves. The tree prefers fertile soil with high moisture content to flourish. Small light green flowers appear during winter. After about 8-10 months later, hundreds of pear shaped green color fruits appear on the tree.

Avocados, like bananas, mature on the tree but ripen only after their harvest. Once Ripen, they turn dark green or deep purple and yield to gentle pressure. Inside, cream color flesh has butter-like consistency with bland taste yet pleasant aroma. The fruit features centrally placed single brown color seed. On an average, each fruit weighs about 300-700 g, although heavier avocados are quite common in the markets.

Health benefits of avocado

Avocados, like olives, are high in mono-unsaturated fats and calories. However, they are very rich in dietary fiber, vitamins, and minerals and packed with numerous health benefiting plant nutrients.
Their creamy pulp is very rich source of mono-unsaturated fatty acids like oleic and palmitoleic acidsas well as omega-6 poly-unsaturated fatty acid linoleic acid. Research studies suggest that Mediterranean diet that is rich in mono-unsaturated fatty acids help lower LDL or bad cholesterol and increase HDL or good cholesterol, thereby, prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
They are very good source of soluble and insoluble dietary fiber. 100 g fruit provides 6.7 g or about 18% of recommended daily intake. Dietary fibers help lower blood cholesterol levels and prevent constipation.
In addition, the fruit, like persimmons, contain high concentration of tannin. Tannin, a poly-phenolic compound, which was once labeled as anti-nutritional agent is in-fact, has beneficial anti-inflammatory, anti-ulcer and anti-oxidant properties.
Its flesh contains many health promoting flavonoid poly-phenolic antioxidants such as cryptoxanthin, lutein, zeaxanthin, beta and alpha carotenes in small amounts. Together, these compounds act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
They are also good in many health-benefiting vitamins. Vitamin A, E, and K are especially concentrated in its creamy pulp.
Avocados also excellent sources of minerals like iron, copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has cardiac-protective role as well. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron and copper are required in the production of red blood cells.
Fresh avocado pear is a very rich source of potassium. 100 g of fruit provides 485 mg or about 10% of daily-required levels. Potassium is an important component of cell and body fluids where it helps regulate heart rate and blood pressure, countering bad effects of sodium.

See the table below for in depth analysis of nutrients:

Avocado (Persea americana),
Refuse seed and skin, Nutrition value per 100 g.
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	160 Kcal	8%
Carbohydrates	8.53 g	6.5%
Protein	2.0 g	3.5%
Total Fat	14.66 g	48%
Cholesterol	0 mg	0%
Dietary Fiber	6.7 g	18%
Vitamins
Folates	81 µg	20%
Niacin	1.738 mg	11%
Pantothenic acid	1.389 mg	28%
Pyridoxine	0.257 mg	20%
Riboflavin	0.130 mg	10%
Thiamin	0.067 mg	5.5%
Vitamin A	146 IU	5%
Vitamin C	10 mg	17%
Vitamin E	2.07 mg	14%
Vitamin K	21 µg	17.5%
Electrolytes
Sodium	7 mg	0.5%
Potassium	485 mg	10%
Minerals
Calcium	12 mg	1%
Copper	0.190 mg	21%
Iron	0.55 mg	7%
Magnesium	29 mg	7%
Manganese	0.142 mg	6%
Phosphorus	52 mg	7%
Selenium	0.4 µg	<1%
Zinc	0.64 mg	6%
Phyto-nutrients
Carotene-α	24 µg	--
Carotene-ß	62 µg	--
Cryptoxanthin-ß	28 µg	--
Lutein-zeaxanthin	271 µg	--

Selection and storage

Avocados are readily available in the markets year around. Buy medium size, fully ripe fruit with pleasant aroma. The fruit that is ready to eat should yield to pressure when gently squeezed.

Avoid very hard fruits as they take very long time to ripen properly. Also, look carefully for any surface cuts, blemishes, and spots. Avoid excessively ripen ones as their pulp is rather mushy and has little, if any, flavor.

Once at home, store avocado in cool place. Unripe fruits usually placed in a paper wrap with a banana or apple in order to speed up ripening.

Preparation and Serving methods

Ripe avocado has delicate nutty flavor and butter like in taste. To eat, cut the fruit lengthwise at its center all the way around the seed. Then rotate or twist the two halves in opposite directions and gently pull apart. Remove the seed using spoon. Gently peel the skin with your fingers starting from stem end. Cut the pulp in to desired cubes.

Photo courtesy: The essential vegetarian cookbook from Thunder bay press.

Sprinkle or rinse the cut sections in lemon juice to prevent enzymatic brown discoloration until ready to use.

Here are some serving tips:

In many parts of Central America, the fruit is eaten as it is with some added pepper powder, limejuice, and salt.
The fruit sections or cubes are added to vegetable/fruit salads, salsa etc.
Mashed avocado fillings used to make Mexican polenta pancakes. Guacamole is a favorite avocado based Mexican dip.
Similarly, guasacaca is Venezuelan variant prepared using vinegar instead of lemon juice.
Mashed fruit may be mixed with icecreams, shakes, and fruit juices.

Safety profile

Raw unripe avocados concentrated with tannins. High tannin content makes them bitter and unappetizing. Very high levels of tannins in the food prevent minerals like iron, calcium and phosphorus and vitamins from absorption in the gut.

Although very rare, avocados may result in allergic symptoms in some latex-sensitive persons. The symptoms may include itching in the throat, hives, runny nose, breathlessness etc. Often the symptoms are mild and self-limiting.

Source: http://www.nutrition-and-you.com/avocados.html

Apricot nutrition facts

2012-09-10T21:37:00.001-07:00

Apricot nutrition facts

Sweet, fragrant rich, golden-orange apricot fruits are another summer delicacies of Asian origin. These much-prized fruits were first brought to Europe by Greeks who called them as “golden eggs of the sun”. Today, the most important commercially producing countries are Turkey, Iran, Italy, France, Spain, Syria, Greece, and China.

Botanically, the fruit is closely related to peaches and nectarine, sharing with them in the broader Rosaceaefamily of fruit trees in the genus, Prunus. Scientific name: Prunus armenia.

Apricot is a medium sized deciduous tree growing best in the well-drained mountainous slope soils. During the spring, the plant bears plenty of beautiful pinkish-white flowers, which attract bees. The fruits have almost uniform size, 4-5 cm in diameter, and weigh about 35 g. In structure, the fruit is a drupe, consist a centrally located single seed surrounded by crunchy, aromatic edible flesh. The seed is enclosed in a hard stony shell, often called a "stone".

Fresh, ripe apricots have sweet flavor similar to plums. Sun dried organic fruits have concentrated nutrient values than fresh ones although they are lesser in vitamin-C content. Seeds are also edible and taste like that of almonds. Oil extracted from the seeds has been used in cooking.

Health benefits of apricots

Fresh fruits are low in calories, composing just 50 calories per 100 g. However, they are rich source of dietary fiber, antioxidants, vitamins, and minerals. The fruits are enriched with numerous health promoting phyto-chemicals; that helps prevent heart disease, reduce LDL, ("bad cholesterol") levels and offers protection against cancers.
Apricots are excellent sources of vitamin-A and carotenes. 100 g fresh fruits have 1926 IU or 64% of daily-required levels of vitamin A. Both of these compounds are known to have antioxidant properties and are essential for vision. Vitamin-A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in carotenes helps protect body from lung and oral cavity cancers.
Fresh fruits contain vitamin-C, another natural anti-oxidant. Vitamin-C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals.
They are also good source of minerals such as potassium, iron, zinc, calcium and manganese. Potassium is a heart-healthy mineral; an important component of cell and body fluids that help regulate heart rate and blood pressure.
The total anti-oxidant or ORAC value of raw apricots is 1115 umol TE/100 g. Much of this in these fruits comes from some important health promoting flavonoid poly phenolic anti-oxidants such aslutein, zeaxanthin and beta cryptoxanthins. Altogether these compounds act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging, cancers and various disease process.
Zeaxanthin, a carotenoid selectively absorbed into the retinal "macula lutea" in the eyes where it is thought to provide anti-oxidant and protective light-filtering functions. Thus, consumption of fruits like apricots rich in zeaxanthin helps eyes protect from age-related macular disease (AMRD), especially in the elderly people.

See the table below for in depth analysis of nutrients:

Apricots (Prunus armeniaca), fresh,
Nutritive Value per 100 g,
Total-ORAC umol TE/100 g-1115.
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	50 Kcal	2.5%
Carbohydrates	11 g	8.5%
Protein	1.4 g	2.5%
Total Fat	0.4 g	1%
Cholesterol	0 mg	0%
Dietary Fiber	2 g	5%
Vitamins
Folates	9 mcg	2%
Niacin	0.600 mg	4%
Pantothenic acid	0.240 mg	5%
Pyridoxine	0.054 mg	5%
Riboflavin	0.040 mg	3%
Thiamin	0.030 mg	2.5%
Vitamin A	1926 IU	64%
Vitamin C	10 mg	16%
Vitamin E	0 mg	0%
Vitamin K	3.3 mcg	3%
Electrolytes
Sodium	1 mg	0%
Potassium	259 mg	5.5%
Minerals
Calcium	13 mg	1.3%
Copper
Iron	0.39 mg	5%
Magnesium	10 mg	2.5%
Manganese	0.077 mg	3%
Phosphorus	23 mg	3%
Zinc	0.2 mg	2%
Phyto-nutrients
Carotene-α	19 mcg	--
Carotene--ß	1094 mcg	--
Crypto-xanthin-ß	104 mcg	--
Lutein-zeaxanthin	89 mcg	--

Selection and storage

Avoid those with pale yellow color as they were picked too soon. Ripened apricots are delicate and should be handled with care. Apricot season lasts from May until September. Buy fresh, well ripe fruits that feature uniform golden-orange color and rich aroma.

Store them in the refrigerator in egg tray set at high relative humidity. Use them as early as possible.

Preparation and Serving method

Wash fresh fruits gently in cold water and pat dry in soft cloth. Ripe ones can be eaten as a whole including skin to get the maximum benefits.

Sliced sections of the fruit can be a great addition to salads.
They are also used jam, marmalade, syrup, and jelly preparation.
Sun dried organic fruits can be used like raisins andcurrants in sweet/confectionary preparations.

Safety profile

Dried apricots are often treated with sulfites to extend their shelf life by preventing oxidation and bleaching of colors, as in the case of other dried fruits like figs. Sulfite treated bright orange colored fruits can cause acute bronchospasm in sensitized people who are suffering from asthma episodes. Therefore, sulfite sensitive persons can instead safely use unsulfured dried fruits that have brown color.

Source: http://www.nutrition-and-you.com/apricot.html

Apple fruit nutrition facts

2012-09-10T21:28:00.000-07:00

Apple fruit nutrition facts

Delicious and crunchy apple fruit is one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept “health is wealth.” This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties; thus truly justifying the adage, “an apple a day keeps the doctor away.”

Scientific name: Malus domestica.

Apples are obtained from the medium-sized tree belonging to the Rosaceae family. The apple tree is originated in the mineral-rich mountain ranges of Kazakhstan, and now being cultivated in many parts of the world.

Apple fruit features oval or pear shape; and the outer skin has different colors depending upon the cultivar type. Internally, the juicy pulp has been off-white to cream in color and has to mix of mild sweet and tart taste. Its seeds are inedible because of their bitter taste.

Hundreds of varieties of apples are either eaten as table fruits or as dessert fruit grown in the US and worldwide. Some of the apples are sought-after in cooking and baking too.

Health benefits of apple

Delicious and crunchy apple fruit is notable for its impressive list of phtyto-nutrients, and anti-oxidants. Studies suggest that its components are essential for normal growth, development and overall well-being.
Apples are low in calories; 100 g of fresh fruit slices provide only 50 calories. They, however, contain no saturated fats or cholesterol. Nonetheless, the fruit is rich in dietary fiber, which helps prevent absorption of dietary-LDL or bad cholesterol in the gut. The fiber also saves the colon mucous membrane from exposure to toxic substances by binding to cancer-causing chemicals inside the colon.
Apples are rich in antioxidant phyto-nutrients flavonoids and polyphenolics. The total measured anti-oxidant strength (ORAC value) of 100 g apple fruit is 5900 TE. Some of the important flavonoids in apples are quercetin, epicatechin, and procyanidin B2. Additionally, they are also good in tartaric acid that gives tart flavor to them. Altogether, these compounds help the body protect from deleterious effects of free radicals.
Apple fruit contains good quantities of vitamin-C and beta-carotene. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.
Further, apple fruit is a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body.
Apple also contains a small amount of minerals like potassium, phosphorus, and calcium. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure; thus, counters the bad influences of sodium.

See the table below for in depth analysis of nutrients:

Apple fruit (Malus domestica), Fresh,
Nutritive value per 100 g,
ORAC value-5900
(Source: USDA National Nutrient data base)
Vitamins
Energy	50 Kcal	2.5%
Carbohydrates	13.81 g	11%
Protein	0.26 g	0.5%
Total Fat	0.17 g	0.5%
Cholesterol	0 mg	0%
Dietary Fiber	2.40 g	6%
Folates	3 µg	1%
Niacin	0.091 mg	1%
Pantothenic acid	0.061 mg	1%
Pyridoxine	0.041 mg	3%
Riboflavin	0.026 mg	2%
Thiamin	0.017 mg	1%
Vitamin A	54 IU	2%
Vitamin C	4.6 mg	8%
Vitamin E	0.18 mg	1%
Vitamin K	2.2 µg	2%
Electrolytes
Sodium	1 mg	0%
Potassium	107 mg	2%
Minerals
Calcium	6 mg	0.6%
Iron	0.12 mg	1%
Magnesium	5 mg	1%
Phosphorus	11 mg	2%
Zinc	0.04 mg	0%
Phyto-nutrients
Carotene-ß	27 µg	--
Crypto-xanthin-ß	11 µg	--
Lutein-zeaxanthin	29 µg	--

Selection and Storage

Fresh apples are readily available in the stores all around the season. Choose fresh, bright, firm textured apples with rich flavor. Avoid fruits with pressure marks over their surface as they indicate underlying mottled of pulp.

Fresh apples can be kept at room temperature for few days and stored inside the refrigerator for two to three weeks. Wash them in clean running cold water before use to remove any surface dust and pesticide/fungicide residues.

Preparation and Serving tips

Wash apples thoroughly in the running water to remove any surface dust, insecticide/fungicide sprays. Trim off top end using a paring knife and cut the fruit into two equal halves. Take out tiny, centrally placed, bitter seeds. Slice the fruit into desirable cubes or slices.

Here are some serving tips:

Eat apple fruit as they are, along with their peel in order to get maximum health-benefits.
Sliced apple turns brown (enzymatic brownish discoloration) on exposure to air due to conversion in iron form from ferrous oxide to ferric oxide. If you have to serve them sliced, rinse slices in water added with few drops of fresh lemon.
Cloudy as well as clear apple juice is a healthy alternative drink with dinner.
Apple fruit is also used in the preparation of fruit jam, pie, and fruit salad.

Safety profile

Good yield demands close attention and supervision of apple crop. According to the environmental-working group reports, apple fruit is one of the heavily pesticide-contaminated produce. The most common pesticides found on apple are organo-phosphorous and organo-chloride pesticides like Permethrin and DDT. Therefore, it is recommended to wash the fruit thoroughly before use.

Source: http://www.nutrition-and-you.com/apple-fruit.html

Acai berry nutrition facts

2012-09-10T21:22:00.001-07:00

Acai berry nutrition facts

Does acai berry have highest anti-oxidant levels than some commonly used fruits like pomegranate,blueberries, etc.?

Recent revelations establish that it has no extra beneficial nutrients than some of commonly used fruits like mango, blueberry, pomegranate, etc. The berry has been a traditional staple food of Amazon basin tribes for centuries, but somehow recently gained recognition as so-called "super food” in the western world. Nonetheless, this wonderful berry has very good levels of anti-oxidants, minerals, and vitamins that would benefit overall health and fitness.

Acai berry is a small, round, dark purple fruit obtained from acai palm tree. Botanically, acai belongs to palm orArecaceae family of tall trees in the genus Euterpe and known as Euterpe oleracea.

Acai palm is a tall, slender tree, which grows 15 to 25 m in height. The average mature plant has 3-10 well-developed stems (10-18 cm in diameter) from a single seed and root system. It grows better under waterlogged low-lying plains receiving good annual rainfall. Each stem behaves like individual tree and bears 3-5 bunches with each bunch holding about hundreds of berries in a way similar to areca palm or coconut palm.

Each acai berry measures about the size of small sized grape, 2-3 cm in diameter. They appear dark-green initially, later turn to deep-purple color on attaining maturity. Technically, the fruit is a drupe which consists of outer-edible pulp surrounding a central large seed. Only the pulp part, comprising about just 10-15% of berry weight, is edible.

Health benefits of acai berry

Acai berry has very good levels of anti-oxidants, minerals, and vitamins that have health benefiting and disease preventing properties.
Unlike other berries and fruits, acai has high caloric values and fats. 100 g of berries provide about 80-250 calories depending up on the preparation and serving methods. In fact, fresh acai berry has been the staple nutritious diet of native Amazonian for centuries. There is no solid research evidence suggesting the use of these berries will help lose weight.
Acai berry contains many polyphenolic anthocyanin compounds like resveratrol, cyanidin-3-galactoside, ferulic acid, delphinidin, petunidin as well as astringent pro-anthocyanidin tannins like epicatechin, protocatechuic acid and ellagic acid. Scientific studies suggest that these compounds have been claimed to act as anti-aging, anti-inflammatory, anti-cancer functions by virtue of their anti-free radical fighting actions. In addition, tannins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic properties.
Primary research studies suggest that ellagic acid in acai has anti-proliferative properties by virtue of its ability to directly inhibit DNA binding of certain carcinogens (nitrosamine toxins in the food).
Acai berry is also rich in medium chain fatty acids like oleic acid (omega-9) and linoleic acid (omega-6). These compounds help reduce LDL-cholesterol level and raise good HDL-cholesterol levels in the body and thus help prevent heart disease. In addition, the essential fats help prevent skin dryness by maintaining adequate moisture in the skin.
Acai pulp has good levels of dietary fiber. Adequate fiber in the diet helps clear cholesterol through the stools.
ORAC value (oxygen radical absorbance capacity) of acai berry is thought to be at mid-level range for fruits, higher than that of oranges but less than pomegranate. USDA so far not validated exact ORAC value of acai.
Acai berries contain a good amount of minerals like potassium, manganese, copper, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme,superoxide dismutase.
Further, they are rich in B-complex vitamins and vitamin-K. Contain very good amounts of niacin, vitamin B-6 and riboflavin. These vitamins are function as co-factors and help body in the metabolism of carbohydrates, proteins, and fats.

Acai uses in traditional medicine

Acai extracts have been used by Amazon basin tribes as the treatment remedy for diarrhea, parasitic infections, hemorrhages, and ulcer treatment.
A kind of decoction obtained from crushed seeds has been used in the treatment of fever.
Decoction obtained from the roots has been used in the treatment of menstrual pain, liver diseases, malaria in Peruvian culture.

Selection and storage

Fresh acai are only available near their plantation. In general, acai fruits harvested twice a year. People expert in climbing trees collect the completely mature bunch from the top end of the acai palm. Acai is highly perishable. Once harvested, they should either be eaten or transported to processing units.Several commercial products from the acai extraction are available in the stores. Freeze-dried whole acai also sold in the stores; however, they are nutritionally much inferior to fresh berries.

Preparation and serving methods

The outer peel or pulp has been the main edible content in acai. Seeds are either discarded or used as animal fodder.

Here are some serving tips:

Acai juice is a refreshing drink commonly obtained from macerating ripe fruits. To prepare the juice, the ripe-berries are soaked in lukewarm water to soften their thin outer shell. They are then squeezed, and the large seeds strained out to produce a dense purple creamy liquid with a distinctive nutty flavor.
Acai drinks, either freeze-dried or powdered juice preparations, are quite popular in the Americas.
Traditionally, in the tribal Amazon belt, acai extracts commonly mixed with starchy root vegetable calledmanioc and is eaten as porridge.
Its extract is mixed with sugar or sugar cane to sweeten and drunk as a beverage.
Its extract has been used to flavor ice creams, smoothies, shakes, liquor, and other desserts.
Further, the berries are being used as energy boosting nutritional supplements or snacks in the forms of capsules, tablets, and energy bars.

Acai palm hearts

The acai palm hearts are eaten as a vegetable worldwide. They are obtained by cutting down the stem and removing the outer layers of bark leaving center core or palm heart. Palm's hearts are the tender, whitish immature growing buds of the palm frond just above the growing point on each stem. Although they have no or little nutritious value, palm hearts have been a delicacy and priced very high.

Safety profile

Acai berry has no notified contraindications. It has been used by pregnant women safely in the Amazon basin. So far, no cases of allergic or toxicity cases notified.

True facts about Acai

Acai berry is the fruit from a palm tree. As the fruits from any other similar palm family like coconut, date palm, oil palm, acai is no different in caloric and nutritional profile. It is high in calorie and fats. There is no established studies to prove the use of acai product help in lose weight.
Acai has been staple food of Amazonian for centuries. So it is treated more like a food item than a novel fitness fruit unlike blueberry, pomegranates, etc., which are, indeed, very low in calories.
Anti-oxidants levels present moderately in acai in contrast to claims made by certain companies, websites, articles, etc. USDA has so far not even bothered to find out its nutritional profile and ORAC value. Nobody knows its exact ORAC strength. However, there are countless herbs, fruits, berries and vegetables in nature that have antioxidants higher than acai (for example, example cinnamon has highest USDA documented ORAC value of 267536 trolox equivalents (TE), which is many hundred times more than in acai, chokeberry, apples etc.
Acai berry is high in calories and hence gives immediate strength and stamina. There are no known food items in nature, which are rich in calories and fats, yet known to reduce weight.

Source: http://www.nutrition-and-you.com/acai-berry.html

Why Not Fruits?

2012-09-10T21:18:00.004-07:00

Why Not Fruits???

Fruits are nature’s wonderful medicines packed with vitamins, minerals, anti-oxidants and many phyto-nutrients (Plant derived micronutrients). They are absolute feast to our sight, not just because of their color and flavor but help body keep fit and healthy!

Fruits are low in calories and fat and are a source of simple sugars, fiber, and vitamins, which are essential for optimizing our health.
Fruits provide plenty of soluble dietary fiber, which helps to ward of cholesterol and fats from the body and to get relief from constipation as well.
Fruits contain many anti-oxidants like poly-phenolic flavonoids, vitamin-C, anthocyanins. These compounds, firstly, help body protect from oxidant stress, diseases, and cancers, and secondly, help body develop capacity to fight against these ailments by boosting our immunity level. Many fruits, when compared to vegetables and cereals, have very high anti-oxidant values which is something measured by their "Oxygen Radical Absorbent Capacity" or ORAC.
Anthocyanins are flavonoid category of poly-phenolic compounds found in some "blue fruits" like blue-black grapes, mulberries, acai berry, chokeberries, blueberries, blackberries, and in many vegetables featuring blue or deep purple color. Eating fruits rich in blue pigments offers many health benefits. These compounds have potent anti-oxidant properties, remove free radicals from the body, and thus offer protection against cancers, aging, infections etc. These pigments tend to concentrate just underneath the skin.
Fruit’s health benefiting properties are because of their richness in vitamins, minerals, micro-nutrients, anti-oxidants which helps body prevent or at least prolong the natural changes of aging by protecting and rejuvenating cells, tissues and organs in the human body. The overall benefits are manifold! Fruit nutrition benefits are infinite!
You are protecting yourself from minor problems like wrinkling of skin, hair fall, memory loss to major ailments like age related macular degeneration of retina in the eyes, Alzheimer’s disease, colon cancers, weak bones (osteoporosis)… and the list of fruit nutrition benefits never ends!

Moringa (Malunggay) Nutritional Facts

2012-08-10T03:19:00.000-07:00

What is moringa?
Moringa, also known as the Miracle Tree, is a multipurpose plant, as the leaves, pods, fruits, flowers, roots and bark of the tree can be utilized. It is also referred to as Drumstick Tree by the Britishers. In the Philippines, they are referred to as malunggay or malungay. Others refer to moringa ashorseradish tree, benzolive tree, kelor, marango, mlonge, moonga, nébéday, saijhan, sajna or Ben oil tree.

What are the health benefits of moringa?
Scientific research confirms that these humble leaves are a powerhouse of nutritional value. Gram for gram, moringa leaves contain: SEVEN times the vitamin C in oranges, FOUR times the Calcium in milk, FOUR times the vitamin A in carrots, TWO times the protein in milk and THREE times the Potassium in bananas.

There are many benefits of the moringa tree, but the health benefits are the most important. Research has shown that various parts of the moringa tree can be effective in a significant number of health concerns. Here’s a quick look at a few of them:

Moringa is rich in Vitamin A. It contains four times more Vitamin A or beta-carotene than carrots. Hence, it is a weapon against blindness.
It is also a rich source of Vitamin C many times more than oranges.
Normally milk is said to be a rich source of calcium but the amount of calcium present in moringa leaves is way higher than in milk.
The moringa leaves are said to contain two times the protein present in milk.
Bananas are a rich source of potassium. But moringa leaves contain several times more potassium than bananas.
Along with potassium, zinc is also found in large quantities in moringa.
If moringa leaves were to be eaten by one and all, the world will be free of anemia as it contains three times more iron than spinach.
With all the junk food eaten these days, many people face problems of high cholesterol. Moringa helps in balancing the cholesterol levels in the body.
Essential Amino acids are also found in moringa.
Moringa is also said to balance sugar levels, hence it is helpful in the fight against diabetes.
The body's natural defense mechanism increases with the consumption of moringa in the daily diet pattern. Since it is an immunity-stimulant, it is prescribed for AIDS afflicted patients.
Moringa leaves can be consumed to stimulate metabolism.
It is also said to have digestive powers.
It is a nutrition booster and is known to promote a feeling of well-being in people.
If you are looking for non-sugar based energy, then moringa leaves is the answer. Thus, it will also help in the weight loss process.
The cell structure of the body is stimulated by the moringa leaves.
It is especially useful for lactating mothers. The consumption of moringa has shown dramatic increase in the quantity of breast milk.
It is also famous for its anti-bacterial properties.
The paste of the moringa leaves is said to beautify the skin and is hence applied by women regularly.
It protects the liver and kidneys.
It can also be used as a water purifier.

Moringa contains more than 90 nutrients and 46 types of antioxidants. With all the health benefits of moringa, it can easily be termed as the most nutritious plant on the face of the earth. There are no side-effects of moringa tree leaves which have been proved till date. At the same time it can be consumed by small children and adults alike. Therefore, many people have started using it in porridge, pastas, breads, etc., to reap the everlasting health benefits of the extraordinary 'moringa'.According to Dr. Monica G. Marcu, researcher and clinical pharmacologist, Moringa is unique because, even in small amounts, it can supply daily a wide gamut of vital nutrients with few calories.

Vitamin and mineral content are just the beginning. Moringa has 18 amino acids, including the eight essentials – the ones your body can not survive without but can not manufacture on its own; they must be supplied through diet.

Moringa is as good a source of roughage as carrots but has quadruple the beta carotene content. It also has plenty of omega-3 oils and chlorophyll, plus 45 compounds with antioxidant properties and 36 with anti-inflammatory properties.

To the average Joe, Moringa is a simple way to manage many health problems. It can help reduce cholesterol and triglycerides, control blood sugar, and offer anti-aging and anti-inflammatory substances, many of which have anti-cancer properties.

Moringa is widely found in tropical and sub-tropical belts. It is a medicinal plant used in Central and South America, Mexico, Malaysia, Philippines, India, Sri Lanka and Africa.

A Review of the Medical Evidence for Its Nutritional, Therapeutic, and Prophylactic Properties. Part 1. Jed W. Fahey, Sc.D. Johns Hopkins School of Medicine, Department of Pharmacology and Molecular Sciences, Lewis B. and Dorothy Cullman Cancer Chemoprotection Center, 725 N. Wolfe Street, 406 WBSB, Baltimore, Maryland, USA 21205-2185.

Frequently Asked Questions (FAQ):
Why is moringa called the “Miracle Tree”?
Moringa leaves and pods when taken in regularly, will nourish the body with necessary vitamins and minerals. All parts of the moringa tree including leaves, pods, bark, seed, fruits and root has medicinal value. Hence, it was called the ‘Miracle Tree.’
Does moringa have anti-ageing properties?
Moringa is one of the richest sources of antioxidants, with high contents of vitamin A, vitamin C, vitamin E and bioflavonoid. Active oxygen radicals steal electrons from normal, healthy biological molecules. This electron theft by active oxygen oxidizes tissue and can cause disease. By supplying the body with these nutrients we can find an effective method to block the oxidation of healthy tissue by active oxygen, then we can attempt to delay the ageing process.

Is moringa dried leaf powder more potent than fresh leaves?When you take a delicate moringa leaf and carefully shade dry it - amazing things happen. There is significantly higher nutritional value in the moringa dried leaf, in some cases over ten times in specific nutrients when compared to fresh Moringa leaf. Many universities and independent research laboratory analyses have confirmed the higher nutritional values in the dried leaf powder. What's more amazing is gram for gram comparison of moringa to common fruits and vegetables. The nutritional values of moringa's many vitamins, minerals, amino acids, chlorophyll, and anti-aging compounds are higher than it's own fresh leaves.

What are known side effects of moringa?Dr. Lowell Fuglie, based in Senegal and considered as one of the experts about moringa says that to date there has not been any known negative side effect even in the daily consumption of moringa.

What are the antioxidants and anti-inflammatory compounds present in moringa?Antioxidants:
Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B (Choline), Vitamin B1 (Thiamin) , Vitamin B2 (Rivoflavin), Vitamin B3 (Niacin), Vitamin B6, Alanine, Alpha-Carotene, Arginine, Beta-Carotene, Beta-Sitosterol, Caffeoylquinic Acid, Campesterol, Carotenoids, Chlorophyll, Chromium, Delta 5- Avenasterol, Delta 7 Avenasterol, Glutathione, Histidine, Indole Acetic Acid, Indoleacetonitrile, Kaempferal, Leucine, Lutein, Methionine, Myristic-Acid, Palmitic Acid, Prolamine, Proline, Quercitin, Rutin, Selenium, Threonine, Tryptophan, Xanthins, Xanthopyll, Zeatin, Zeaxanthin, Zinc.

Anti- Inflammatory Compounds:
Vitamin A, Vitamin B1, Vitamin C, Vitamin E, Arginine, Beta-Sistosterol, Caffeoylquinic Acid, Calcium, Chlorophyll, Copper, Cystine, Omega 3, Omega 6, Omega 9, Fiber, Glutathione, Histidine, Indole Acetic Acid, Indoleacetonitrile, Isoleucine, Kaempferal, leucine, Magnesium, Oleic-Acid, Phenylalanine, Potassium, Quercitin, Rutin, Selenium, Stigmasterol, Sulfur, Tryptophan, Tyrosine, Zeatin, Zinc.

There are over 46 antioxidants and 36 anti-inflammatory compounds all naturally occurring in the moringa plant. That is why it is referred to as the best natural source of anti-oxidants.

What are the vitamins and minerals present in moringa?VITAMINS:
Vitamin A (Alpha and Beta Carotene), B,B1, B2, B3, B5, B6, B12, C, D, E, K, Folate (Folic Acid), Biotin and much more.

MINERALS:
Calcium, Chloride, Chromium, Copper, Fluorine, Iron, Manganese, Magnesium, Molydenum, Phosphorus, Potassium, Sodium, Selenium, Sulfur, Zinc.

AMINO ACIDS:
Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine, Alanine, Arginine, Aspartic Acid, Cystine, Glutamine, Glycine, Histidine, Proline, Serine, Tyrosine.

OTHER NUTRIENTS:
Chlorophyll, Carotenoids, Cytokins, Flavonoids, Omega 3,6 9 oils, Plant Sterols, Polyphenols, Lutein, Xanthins, Rutin and many more.

How does moringa act as detoxifier?Moringa seeds are well known for its use to purify dirty water. Moringa seeds when mixed with impure water will absorb all the impurities. In the similar process, moringa attracts the toxins from the blood and removes and excrete toxic build up.

Can moringa supplements be taken with other prescriptions?Moringa supplements is a 100% natural product made from the parts of the Moringa tree. People in India are taking moringa for hundreds of years as a staple food and have not reported any problem since then. However, we suggest you to consult with your physician whether you can take these supplements along with other prescription medicines.

What is the best method to take the moringa powder?The best way is to mix it with a glass of orange juice or any other beverages. A teaspoon of moringa powder mixed in a glass of orange juice will give you a wholesome drink filled with nutrients. It can also be mixed in food and soup preparation.

How effective is moringa?A lot of research has been done about moringa and has been part of the daily diet of people around the world because of it’s nutritional and medicinal properties. Moringa has saved millions of lives in poor countries where malnutrition is prevalent because of its high nutritive value. John Hopkins has released a scientific paper regarding some of the medicinal properties of moringa.

How many moringa capsules should I take a day?The suggested daily intake is 2 capsules a day. One capsule in the morning and 1 capsule during lunch time. These are the times when your active body need it most.
Is moringa all natural?
Yes, our moringa is 100% natural and is made from pure moringa oleifera leaf powder and fruit powder. All our moringa trees are organically grown without using any pesticides.

How is moringa better than other nutritional supplements available in the market?Most of the multivitamin and calcium supplements available in the market are made using synthetic ingredients. The human body absorbs very minimal nutrients supplied through the synthetic supplements. However, moringa leaves and pods are natural sources of calcium and multivitamins and their processing method also enhances the bioavailability of the nutrients.

Bioavailability of Whole Plant Minerals: Calcium - Up to 8.79 times more bioavailable; Chromium - Up to 25 times more bioavailable; Copper - 1.85 time more retained in the liver; Iron - 1.77 times more absorbed into blood; Magnesium - Up to 2.20 times more bioavailable;
Manganese - 1.63 times more retained in the liver; Molybdenum - 16.49 times more absorbed into blood; Selenium - Up to 17.60 times the antioxidant effect; Zinc - 6.46 times more absorbed into blood.

Source: http://edlagman.com/moringa/moringa-health-benefits.htm

Fruttie Facts Coming Soon

2012-08-01T21:47:00.004-07:00

I am quiet finished with the “Veggies Facts” . I might add some veggies in the future which require more research. But I will be posting a new one “ Fruttie Facts”. It is all about Fruits Nutritional Facts which majority of us didn't know. I pray that what I am doing makes you aware of what should you eat for you to be healthy for it is my way of sharing what God has given me. Read more to learn more… :)

Zucchini nutrition facts

2012-08-01T21:21:00.001-07:00

Zucchini nutrition facts

Zucchini squash or courgettes are the most popular among summer squashes in Americas and Europe. Like gourds, they belong to cucurbitaceous or cucurbita pepo family. Summer squash are believed to be originating in the Central America and Mexico. Several different cultivars of summer squash are grown throughout the United States during the warm, frost-free season. Almost all the members of the squash family vegetables feature smooth, tender skin; and flesh with small edible seeds and high moisture content.

Like other members of the summer squash group, the zucchini plant has the bush habit rather than the vine spread of the winter squashes. Its fruits are ready for harvesting about 40-50 days after seed implantation.

Some popular varieties are:

Golden zucchini features brilliant golden yellow skin that retains its color even after cooking.
Round variety are dense, heavy, and nearly seedless with smooth surface.
Tatume, which are common in Mexico, have similar features of round variety but have large oval shape.
Costata romanesco also known as cocozelle is long, narrow variety with slight bulge at the bottom end. It features pale raised ribs in mottled green skin. When solid and young, this squash is juicy and sweet.
Middle-Eastern types are stocky, pale green, tapering ends with a thick dark green stem. They have smooth shiny skin and solid, crispy and flavorful flesh.
Yellow crooknecks have thick warty skin with markedly curved neck. They are crunchy in texture with sweet delicate flavor.

Health benefits of zucchini (courgette)

One of the very low calories vegetable that is used during weight reduction and cholesterol control programs. Zucchinis provide only 17 calories per 100 g. Contains no saturated fats or cholesterol. Its peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
Courgette is relatively moderate source of folates, consists of 24 mcg or 6% of RDA per 100 g. Folates are important in cell division and DNA synthesis. When taken adequately before pregnancy, it can help prevent neural tube defects in the fetus.
It is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart friendly electrolyte; helps reduce blood pressure and heart rates by countering effects of sodium.
Fresh fruits are rich in vitamin A; provide about 200 IU per 100 g.
Furthermore, zucchinis, especially golden skin variety are rich in flavonoid poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species (ROS) from the body that play a role in aging and various disease process.
Fresh pods, indeed, are good source of anti-oxidant vitamin-C. Provide about 17.9 mcg or 30% of RDA per 100g.
In addition, they are good in B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, zinc and potassium.

See the table below for in depth analysis of nutrients:

Zucchini (Cucumis pepo), raw with skin,
Nutrition value per 100 g.
(Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	17 Kcal	<1%
Carbohydrates	3.11 g	2.5%
Protein	1.21 g	2%
Total Fat	0.32 g	1%
Cholesterol	0 mg	0%
Dietary Fiber	1 g	3%
Vitamins
Folates	24 mcg	6%
Niacin	0.451 mg	3%
Pantothenic acid	0.204 mg	5%
Pyridoxine	0.163 mg	13%
Riboflavin	0.094 mg	7%
Thiamin	0.045 mg	4%
Vitamin A	200 IU	7%
Vitamin C	17.9 mg	30%
Vitamin E	0.12 mg	<1%
Vitamin K	4.3 mcg	4%
Electrolytes
Sodium	8 mg	0.5%
Potassium	261 mg	5.5%
Minerals
Calcium	16 mg	1.6%
Iron	0.37 mg	5%
Magnesium	18 mg	4%
Manganese	0.177 mg	8%
Phosphorus	38 mg	5%
Selenium	0.2 mcg	<1%
Zinc	0.32 mg	3%
Phyto-nutrients
Carotene-ß	120 mcg	--
Crypto-xanthin-ß	0 mcg	--
Lutein-zeaxanthin	2125 mcg	--

Selection and storage

Zucchinis are available all around the year, but they are at their best during late spring and summer seasons.

In the stores choose small to medium sized zucchini featuring shiny, bright green skin, firm and heavy in hand. The best size for zucchini is 6 to 8 inches long and 2 inches or less in diameter. Some big sized varieties with marrow are specially grown especially for stuffing. Minor superficial scratches and mild bruises are oftentimes seen on their surface but are perfectly fine.

Avoid overly large courgette with pitted skin or those with flabby or spongy texture. Also, avoid those with soft and wrinkled ends as they indicate old stock and state of de-hydration. Go for organically grown products to get rich flavor and nutrients content.

At home, place them in plastic bag and store inside the vegetable compartment of the refrigerator set with adequate moisture. They can be stored for up to 2-3 days.

Preparation and serving methods

Wash zucchini thoroughly in cold running water just before cooking. Sometimes the fruits may require light scrub at places where prickles or dirt attached firmly. Trim the neck and bases. Peeling of skin is not advised.

Zucchini blossoms are also an edible delicacy. In general, blossoms are picked up during morning hours when they are fresh and soft. To prepare, open up blossoms and carefully inspect for insects. Pull off any calyces attached firmly at the base.

Here are some serving tips:

Fresh, tender zucchini can be eaten raw either in salad or as a dip.
The pods can be used fried, baked, steamed, boiled, or in stuffing.
This vegetable mixes well with potatoes, carrots, asparagus, green beans etc.
It can be shred into bread or muffins.

Source: http://www.nutrition-and-you.com/zucchini.html