HAVE A GOOD HEALTH Healthy Habits: 2010

Thursday, September 23, 2010

KIWI : A Nutritional fruit


Kiwifruit can be medium or small in size, although most are small. They are brown and fuzzy on the outside and bright green on the inside with tiny black seeds. The shell or skin of the fruit can be eaten or peeled. Kiwifruit is available all year. Choose firm, plump, light brown kiwi that gives slightly to the touch. Wash kiwis in cold water before using.

Kiwifruit is a member of the botanical family Act inidia and there are 400 different varieties. The Hayward variety is the most popular U.S. variety. The flavor is a mixture of peaches, strawberries, and melon with a soft and juicy texture. It's one of the most popular fruits today.
Store unripe kiwis at room temperature until skin indents slightly when touched. Place kiwi in a paper bag with an apple or banana, or in a ripening bowl to speed ripening. Ripe kiwis can be kept in the refrigerator for up to three weeks.

Kiwi fruits are rich in many Vitamins, falconoid and minerals. In particular, they contain a high amount of Vitamin C (more than oranges), as much potassium as bananas and a good amount of beta-carotene.
Studies in Italy, though, performed on 6-7 year old children, have also demonstrated additional health benefits to the respiratory tract. In particular, children that were fed 5-7 portions a week of citrus and kiwifruits had 44% less probability wheezing compared to children eating less than once a week.Shortness of breath was reduced by 32%,night time cough by 27%, severe wheeze by 41%, chronic cough by 25%, and runny nose by 28%. This results is not only traceable to the content in Vitamin C or Potassium, but in substances which are still largely unknown contained in kiwi fruit.
These substances are most likely falconoid that help protect our cells from oxidative damage, and are therefore considered very helpful in protecting our DNA from mutations and damage.

Common Names:

Kiwifruit, kiwi, Chinese gooseberry, Yang-tao.

Kiwi Food Facts:

The kiwifruit is native to the Yangtze River valley of northern China and Zhejiang Province on the coast of eastern China. The first seeds were brought out of China by missionaries to New Zealand at the turn of this century.
Early nurserymen in New Zealand, such as Alexander Allison, Bruno Just, and Hayward Wright, recognized the potential of the fruit and it soon became a popular backyard vine. Several plants were sent to the Chico Plant Introduction Station in California and exist to this date.
In addition to New Zealand and California, kiwifruit is also grown commercially in such areas as Italy, South Africa and Chile.
Did you know kiwifruit could also be used as a natural meat tenderizer? That's because kiwifruit contains an enzyme called Actinidin. Just cut in half and rub kiwifruit over the meat, or peel and mash with a fork then spread it on the surface of the meat and let stand for 10 to 15 minutes or longer. The enzyme Actinidin also breaks down protein in dairy products. That's why when kiwifruit is combined with low fat ice cream, yogurt, or sour cream, it's best to serve and eat it right away.
Like all berries, kiwi pack a big nutrition punch. A serving of green kiwifruit (two medium) is just 92 calories, yet it provides almost double the Daily Value for vitamin C. That's as much C as in two oranges. Kiwi also contains 10 percent of the DV for vitamin E, as well as lute in, an antioxidant that helps protect eyes against age-related macular degeneration and may help prevent certain cancers.
Nutritionally, gold kiwi fruit is slightly different. It contains a little more of vitamins A, C, E and foliate than its green counterpart, but has less potassium and only half the fiber. Its flavor is even different, with a more tropical taste and without the tartness of green kiwi.

Protection from Age-Related Macular Degeneration (ARMD):

A series of studies published by the Archives of Ophthalmology have proven that consuming 3 or more servings of fruit per day (including kiwi fruits) can reduce by 36% the risk of developing an eye-related disease called ARMD(the primary cause of vision impairment in adults), if compared to people who only consume 1.5 servings of fruit per day.The study was conducted on 110.000 women and men and lasted several decades. Surprisingly, the study found that while vegetables were not correlated with an improved resistance to the disease, fruits containing high amount of Vitamin C,A and E (the most common antioxidant vitamins) helped significantly in protecting against ARMD.

Anti Oxidant properties of Kiwi Fruit:

It is important to note that kiwi fruits contain a remarkable amount of Vitamin C, E and A. Vitamin C is a water-soluble antioxidant that has been proven to protect our body from free radicals, dramatically improving the health of individuals who consumed it regularly against all kinds of disease, from cardiovascular problems to cancer and obesity.Vitamin E has been proven to have similar effects, but is fat-soluble and thus is complimentary to Vitamin C in its functions. Kiwi fruits contain both these vitamins in high amount, which help protect our body against free radicals from all fronts.
Kiwi fruits have a high fiber content
The high content in dietary fiber helps improving diseases such as diabetes, by controlling sugar levels, and colon cancer, since fiber binds to toxic compounds in the colon and helps us expel them.
Fiber has also been proven to reduce cholesterol levels, improving the conditions of patients with cardiovascular diseases and lowering the probability of heart attacks.

General Nutritional Facts:

· Fat free
· Cholesterol free
· Saturated fat free
· Sodium free
· Cholesterol free
· High in fiber
· Kiwis are an excellent source of vitamin C
· A good source of vitamin E
· A good source of potassium

Summary of Kiwifruit Health Benefits:

Eating kiwi fruit is clearly a healthy choice, and it is particularly useful in these cases:
· Prevents Asthma
· Prevents wheezing and coughing, especially in children· Protects our DNA from mutations
· Provides a healthy amount of antioxidants and vitamins
· Helps prevent colon cancer thanks to a high fiber content

Serving Suggestion:

Kiwi can be used as a tart topping, garnish for seafood and meat entrees and as a salad bar ingredient. You can peel and slice a kiwi, or eat with the skin on! Make a unique salsa with chopped avocado, chilies and gold kiwi. Or cut up and mix with vinegar and sugar for a marinade or dipping sauce for meat or poultry. Or just enjoy out of hand; to avoid having to peel it, simply cut it in half and eat with the skin on, or use a spoon to scoop it out of its own ready-made cup.

Peel and slice some kiwifruit, and mix it with bananas for a potassium-rich fruit salad; kiwifruit's tartness complements the bananas mellow flavor.

Friday, May 28, 2010

Organic Food

Organic food-

Organic food is termed as certified food, which is produced in accordance with some production standards. It is grown in organic farms and vigorously monitored by the officials of a certification body, during the production. Organic foods are made in a way that limits or excludes the use of synthetic materials during production. For the vast majority of human history, agriculture can be described as organic; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. This more recent style of production is referred to as "conventional." Under organic production, the use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and saved as a last resort.
Organic food production methods resulted in: (a) higher levels of nutritionally desirable compounds (e.g., vitamins/antioxidants and poly-unsaturated fatty acids such as omega-3 and CLA); (b) lower levels of nutritionally undesirable compounds such as heavy metals, mycotoxins, pesticide residues and glyco-alkaloids in a range of crops and/or milk; (c) a lower risk of faecal Salmonella shedding in pigs. Organic food consumption has become the trend of the time, owing to the multiple health benefits that it offers. Organic food is absolutely natural and is packed with loads of vital nutrients required by the body.

Organic farming :

Organic farming is the form of agriculture that relies on crop rotation, green manure, compost, biological pest control, organically approved pesticide application and mechanical cultivation to maintain soil productivity and control pests, excluding or strictly limiting the use of synthetic fertilizers and synthetic pesticides, plant growth regulators, livestock antibiotics, food additives, and genetically modified organisms.

List of organic food..

Organic Spices:
Turmeric, Ginger, Garlic, Pepper, Fenugreek, Cardamom, Cinnamon, Cumin, Chili, Nutmeg, Coriander, Mustard, Tamarind, Vanilla, Sesame
Organic Cereals & Foods:
Rice, Basumati Rice, Ragi, Millets, Maize, Jowar, Bajara, Sorghum, Tamarind, Onion, Honey, Cashewnut
Organic Herbs:
Aloe vera, Bacopa, Gotu kola, Neem, Amla, Triphala, Basil, Senna, Andrographics, Ashwagandha, Asparagus, Soap nut, Shikakai, Bael, Mucuna, Eclipta, Tinospora, Garcinia, Nux vomica
Organic Pulses:
Red Gram, Green Gram, Black Gram, Horse Gram, Chick pea, Kidney beans, Arhar, Country Pea, Cow Pea
Organic Oil Seeds:

Sesame, Niger, Castor, Mustard, Neem, Amla, Karanja (Pongamia), Sal Seeds, Madhuca seeds
Organic Wild Collection:
Gum Resins, Annato, Arjuna, Ashok, Babul, Phyllanthus, Tribulus, Vasaka, Vitex Negundo
Organic Herbal Tea:
TONE-UP Tea, Holy Tea, Preventive Tea, Cleansing Tea, Stress Free Tea, Sugar Free Tea, Digestive Tea, Clod Tea, Memory Tea, Appetizer Tea

Advantages of Organic food:
* Organically grown foods are natural, without any sprayed chemical.
* Organically grown foods are nutritious and full of taste although they may not look as colorful and well presented as shop produce.

* Organic foods put less burden on environment. Growing foods organically can protect the topsoil from erosion and is a great way of getting closer to nature.

More facts about organic food:

*The average non organic fruit contains more than 20 pesticides.
*Organic food is much more rich in vitamins, minerals and fibre and retains the levels of nutrients for much longer.
*Your body will be more resistant to disease as it will have higher levels of the essential nutrients it needs to fight off infection.
*You will have more energy through consuming lower levels of toxins and chemicals that slow your body down
*If you are eating dairy or farm produce then you are also eating the chemicals, drugs and growth hormones given to the animals.

*Organic food producers must meet stringent standards
*Organic farms respect our water resources and do not leach nitrogens and other pollutants from their soil.
*Organic food just tastes much better.

Saturday, February 27, 2010

Benefits of Aloe Vera Juice

Aloe vera juice benefits includes or can act as eye wrinkle remover, treating acne and pimples, underarm odor remover, cares for your body and skin, after shave lotion, remove pregnancy stretch, removes dandruff, regenerates cells, prevents wrinkles, help scalps and hair and many more.
Aloe vera juice one of the most important extracts of the Aloe vera plant. This is the most used Aloe vera products. Aloe vera juice benefits are talked world wide and millions are giving reviews that Aloe vera juice are really helpful for them and there are many benefits of Aloe vera juices.
Various forms of Aloe vera juices are available in the market and one can buy the aloe juice from the market and enjoy the Aloe vera juice benefits. It has various medical and cosmetic benefits which can be easily seen and discussed. That the reason Aloe vera juices are so much prevalent and popular in the market. Aloe vera juices are used in number of lotions, creams, gels and shampoos. People can also take aloe juice as diet supplement or directly.
since Aloe vera juice is mixture of almost 70 ingredients in which the prime ingredients are minerals, enzymes, proteins, amino acids, vitamins and polysaccharides which make them highly beneficial and you can benefit from drinking Aloe vera juice directly or as a supplemental diet.
• Aloe vera juices help to improve general immune system and organism condition improvement. Keeps keeping your stomach cool.
• Aloe vera juice benefits include prevention from the cancer and fight with cancer.
• It is used to control the stomach acids and maintain the balance in the stomach. This is one of the important benefits of drinking Aloe vera juice.
• Aloe juice stimulates tissue regeneration- help stomach and other body parts also. Highly effective and shooting for your skin.
• Aloe vera juice benefits include absorption of nutrients and neutralizing toxic and bad elements. This is also one of the benefits of drinking Aloe vera juice.
• Aloe vera juice is also helpful for diabetic patients.

Friday, January 8, 2010

Top Heart-Healthy Foods: Best Foods for Cardiovascular Health

There really is an abundance of fruits and vegetables in many colors, shapes, sizes that are good for your heart. You can definitely reduce your risk of developing cardiovascular disease by eating these foods every day.
25 Top Heart-Healthy Foods
1. Salmon Nutrients: Omega-3 fatty acids.
Menu Idea: Grill salmon with a yummy rub or marinade. Save a chunk to chop for a pasta or salad later on.
2. Flaxseed (ground) Nutrients: Omega-3 fatty acids; fiber, phytoestrogens.
Menu Idea: Ground flaxseed hides easily in all sorts of foods -- yogurt parfaits, morning cereal, homemade muffins, or cookies.
3. Oatmeal Nutrients: Omega-3 fatty acids; magnesium; potassium; folate; niacin; calcium; soluble fiber.
Menu Idea: Top hot oatmeal with fresh berries. Oatmeal-and-raisin cookies are a hearty treat.
4. Black or Kidney Beans Nutrients: B-complex vitamins; niacin; folate; magnesium; omega-3 fatty acids; calcium; soluble fiber.
Menu Idea: Give soup or salad a nutrient boost -- stir in some beans.
5. Almonds Nutrients: Plant omega-3 fatty acids; vitamin E; magnesium; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols.
Menu Idea: Mix a few almonds (and berries) into low-fat yogurt, trail mix, or fruit salads.
6. Walnuts Nutrients: Plant omega-3 fatty acids; vitamin E; magnesium; folate; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols.
Menu Idea: Walnuts add flavorful crunch to salads, pastas, cookies, muffins, even pancakes.
7. Red wine Nutrients: Catechins and reservatrol (flavonoids).
Menu Idea: Toast your good health! A glass of red wine could improve "good" HDL cholesterol.
8. Tuna Nutrients: Omega-3 fatty acids; folate; niacin.
Menu Idea: Here's lunch: Salad greens, fresh fruit, canned tuna. Keep "Salad Spritzer" - a light dressing -- in your office fridge.
9. Tofu Nutrients: Niacin; folate; calcium; magnesium; potassium.
Menu Idea: Tasty tofu is easy: Thinly slice "firm" tofu, marinate several hours, grill or stir-fry.
10. Brown rice Nutrients: B-complex vitamins; fiber; niacin; magnesium, fiber.
Menu Idea: Microwavable brown rice makes a quick lunch. Stir in a few chopped veggies (broccoli, carrots, spinach).
11. Soy milk Nutrients: Isoflavones (a flavonoid); B-complex vitamins; niacin; folate, calcium; magnesium; potassium; phytoestrogens.
Menu Idea: Soy milk is great over oatmeal or whole-grain cereal. Or, make a smoothie with soy milk.
12. Blueberries Nutrients: Beta-carotene and lutein (carotenoids); anthocyanin (a flavonoid); ellagic acid (a polyphenol); vitamin C; folate; calcium, magnesium; potassium; fiber.
Menu Idea: Cranberries, strawberries, raspberries are potent, too -- for trail mixes, muffins, salads!

13. Carrots Nutrients: Alpha-carotene (a carotenoid); fiber.
Menu Idea: Baby carrots are sweet for lunch. Sneak shredded carrots into spaghetti sauce or muffin batter.
14. Spinach Nutrients: Lutein (a carotenoid); B-complex vitamins; folate; magnesium; potassium; calcium; fiber.
Menu Idea: Pick spinach (not lettuce) for nutrient-packed salads and sandwiches.
15. Broccoli Nutrients: Beta-carotene (a carotenoid); Vitamins C and E; potassium; folate; calcium; fiber.
16. Sweet potato Nutrients: Beta-carotene (a carotenoid); vitamins A, C, E; fiber.
Menu Idea: Microwave in a zip-lock baggie for lunch. Eat au naturale, or with pineapple bits.
17. Red bell peppers Nutrients: Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; potassium; fiber.
Menu Idea: Rub with olive oil, and grill or oven-roast until tender. Delicious in wraps, salads, sandwiches.
18. Asparagus Nutrients: Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; fiber.
Menu Idea: Grill or steam slightly, then dress with olive oil and lemon. It's a pretty side dish.
19. Oranges Nutrients: Beta-cryptoxanthin, beta- and alpha-carotene, lutein (carotenoids) and flavones (flavonoids); vitamin C; potassium; folate; fiber.
Menu Idea: Got orange juice? Check out the new nutrient-packed blends.
20. Tomatoes Nutrients: Beta- and alpha-carotene, lycopene, lutein (carotenoids); vitamin C; potassium; folate; fiber.
Menu Idea: For a flavor twist, try oil-packed tomatoes in sandwiches, salads, pastas, pizzas.
21. Acorn squash Nutrients: Beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; calcium; magnesium; potassium; fiber.
Menu Idea: Baked squash is comfort food on a chilly day. Serve with sauteed spinach, pine nuts, raisins.
22. Cantaloupe Nutrients: Alpha- and beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; potassium; fiber.
Menu Idea: A fragrant ripe cantaloupe is perfect for breakfast, lunch, potluck dinners. Simply cut and enjoy!
23. Papaya Nutrients: Beta-carotene, beta-cryptoxanthin, lutein (carotenoids); Vitamins C and E; folate; calcium; magnesium; potassium.
Menu Idea: Serve papaya salsa with salmon: Mix papaya, pineapple, scallions, garlic, fresh lime juice, salt and black pepper.
24. Dark chocolate Nutrients: Reservatrol and cocoa phenols (flavonoids).
Menu Idea: A truffle a day lowers blood pressure, but choose 70% or higher cocoa content.
25. Tea Nutrients: Catechins and flavonols (flavonoids).
Menu Idea: Make sun tea: Combine a clear glass jar, several tea bags, and hours of sunshine.