Category: Diabetes

The 9 Foods You Should Never Eat

 

9 Foods Not to Eat

By Dr. Mercola

Many foods have been heavily promoted as being healthy when they are nothing more than pernicious junk foods. In the featured article, Clean Plates1 founder Jared Koch shared his list of nine staple foods that are far less “good for you” than you’ve been led to believe.

Here, I expand on the selections that are mentioned in the featured article.

1. Canned Tomatoes

Many leading brands of canned foods contain BPA — a toxic chemical linked to reproductive abnormalities, neurological effects, heightened risk of breast and prostate cancers, diabetes, heart disease and other serious health problems. According to Consumer Reports‘ testing, just a couple of servings of canned food can exceed the safety limits for daily BPA exposure for children.

High acidity — a prominent characteristic of tomatoes – causes BPA to leach into your food. To avoid this hazardous chemical, avoid canned foods entirely and stick to fresh fruits and vegetables, or switch over to brands that use glass containers instead—especially for acidic foods like tomatoes.

2. Processed Meats

As Koch warns, processed deli meats like salami, ham, and roast beef are typically made with meats from animals raised in confined animal feeding operations (CAFOs).

This means they’re given growth hormones, antibiotics and other veterinary drugs, and raised in deplorable conditions that promote disease, these meats are also filled with sodium nitrite (a commonly used preservative and antimicrobial agent that also adds color and flavor) and other chemical flavorings and dyes.

Nitrites can be converted into nitrosamines in your body, which are potent cancer-causing chemicals. Research has linked nitrites to higher rates of colorectal, stomach and pancreatic cancer. But that’s not all. Most processed deli meats also contain other cancer-promoting chemicals that are created during cooking. These include:

  • Heterocyclic Amines (HCAs) which are hazardous compounds created in meats and other foods that have been cooked at high temperatures. According to research, processed meats are clearly associated with an increased risk of stomach, colon and breast cancers.
  • Polycyclic Aromatic Hydrocarbons (PAHs): Many processed meats are smoked as part of the curing process, which causes PAHs to form. PAHs can also form when grilling. When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat.
  • Advanced Glycation End Products (AGEs): When food is cooked at high temperatures—including when it is pasteurized or sterilized—it increases the formation of AGEs in your food. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.

The truth is, processed meats are not a healthful choice for anyone and should be avoided entirely, according to a 2011 review of more than 7,000 clinical studies examining the connection between diet and cancer. The report was commissioned by The World Cancer Research Fund2 (WCRF) using money raised from the general public. Therefore the findings were not influenced by any vested interests, which makes it all the more reliable.

It’s the biggest review of the evidence ever undertaken, and it confirms previous findings: Processed meats increase your risk of cancer, especially bowel cancer, and NO amount of processed meat is “safe.” You’re far better off ditching the deli meats and opting instead for fresh organically-raised grass-fed meats, or wild caught salmon.

3. Margarine

The unfortunate result of the low-fat diet craze has been the shunning of healthful fats such as butter, and public health has declined as a result of this folly. There are a myriad of unhealthy components to margarine and other butter impostors, including:

  • Trans fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat. Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children. A US government panel of scientists determined that man-made trans fats are unsafe at any level.
  • Free radicals: Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils. They contribute to numerous health problems, including cancer and heart disease.
  • Emulsifiers and preservatives: Numerous additives of questionable safety are added to margarines and spreads. Most vegetable shortening is stabilized with preservatives like BHT.
  • Hexane and other solvents: Used in the extraction process, these industrial chemicals can have toxic effects.

Good-old-fashioned butter, when made from grass-fed cows, is rich in a substance called conjugated linoleic acid (CLA). Much of the reason why butter is vilified is because it contains saturated fat. If you’re still in the mindset that saturated fat is harmful for your health, then please read the Healthy Fats section of my Optimized Nutrition Plan to learn why saturated fat is actually good for you.

4. Vegetable Oils

Of all the destructive foods available to us, those made with heated vegetable oils are some of the worst. Make no mistake about it–vegetable oils are not the health food that you were lead to believe they were. This is largely due to the fact that they are highly processed, and when consumed in massive amounts, as they are by most Americans, they seriously distort the important omega-6 to omega-3 ratio. Ideally, this ratio is 1:1.

Anytime you cook a food, you run the risk of creating heat-induced damage. The oils you choose to cook with must be stable enough to resist chemical changes when heated to high temperatures, or you run the risk of damaging your health. One of the ways vegetable oils can inflict damage is by converting your good cholesterol into bad cholesterol—by oxidizing it. When you cook with polyunsaturated vegetable oils (such as canola, corn, and soy oils), oxidized cholesterol is introduced into your system.

As the oil is heated and mixed with oxygen, it goes rancid. Rancid oil is oxidized oil and should NOT be consumed—it leads directly to vascular disease. Trans-fats are introduced when these oils are hydrogenated, which increases your risk of chronic diseases like breast cancer and heart disease.

So what’s the best oil to cook with?

Of all the available oils, coconut oil is the oil of choice for cooking because it is nearly a completely saturated fat, which means it is much less susceptible to heat damage. And coconut oil is one of the most unique and beneficial fats for your body. For more in-depth information about the many benefits of coconut oil, please see this special report. Olive oil, while certainly a healthful oil, is easily damaged by heat and is best reserved for drizzling cold over salad.

5. Microwave Popcorn

Perfluoroalkyls, which include perfluorooctanoic acid (PFOA), and perfluorooctane sulfonate (PFOS), are chemicals used to keep grease from leaking through fast food wrappers, are being ingested by people through their food and showing up as contaminants in blood. Microwave popcorn bags are lined with PFOA, and when they are heated the compound leaches onto the popcorn.

These chemicals are part of an expanding group of chemicals commonly referred to as “gender-bending” chemicals, because they can disrupt your endocrine system and affect your sex hormones. The EPA has ruled PFCs as “likely carcinogens,” and has stated that PFOA “poses developmental and reproductive risks to humans.” Researchers have also linked various PFCs to a range of other health dangers, such as:

  • Infertility — A study published in the journal Human Reproduction3 found that both PFOA and PFOS (perfluorooctane sulfonate), dramatically increased the odds of infertility. PFOA was linked to a 60 to 154 percent increase in the chance of infertility.
  • Thyroid disease — A 2010 study4 found that PFOA can damage your thyroid function. Individuals with the highest PFOA concentrations were more than twice as likely to report current thyroid disease, compared to those with the lowest PFOA concentrations. Your thyroid contains thyroglobulin protein, which binds to iodine to form hormones, which in turn influence essentially every organ, tissue and cell in your body. Thyroid hormones are also required for growth and development in children. Thyroid disease, if left untreated, can lead to heart disease, infertility, muscle weakness, and osteoporosis.
  • Cancer — PFOA has been associated with tumors in at least four different organs in animal tests (liver, pancreas, testicles and mammary glands in rats), and has been associated with increases in prostate cancer in PFOA plant workers.
  • Immune system problems — Several studies by scientists in Sweden indicate that PFCs have an adverse effect on your immune system. As described in a report on PFCs by the Environmental Working Group (EWG), PFOA was found to decrease all immune cell subpopulations studied, in the thymus and spleen, and caused immunosupression.
  • Increased LDL cholesterol levels – A 2010 study in the Archives of Pediatric & Adolescent Medicine5 found that children and teens with higher PFOA levels had higher levels of total cholesterol and LDL or “bad” cholesterol, while PFOS was associated with increased total cholesterol, including both LDL cholesterol and HDL or “good” cholesterol.

I strongly recommend avoiding any product you know containing these toxic compounds, particularly non-stick cookware, but also foods sold in grease-proof food packaging, such as fast food and microwave popcorn. Clearly, if you’re eating fast food or junk food, PFCs from the wrapper may be the least of your problems, but I think it’s still important to realize that not only are you not getting proper nutrition from the food itself, the wrappers may also add to your toxic burden.

6. Non-Organic Potatoes and Other Fresh Produce Known for High Pesticide Contamination

Your best bet is to buy only organic fruits and vegetables, as synthetic agricultural chemicals are not permissible under the USDA organic rules. That said, not all conventionally grown fruits and vegetables are subjected to the same amount of pesticide load. While Koch focuses on potatoes, as they tend to take up a lot of pesticides and other agricultural chemicals present in the soil, I would recommend reviewing the “Shopper’s Guide to Pesticides in Produce”6 by the Environmental Working Group.

Of the 48 different fruit and vegetable categories tested by the EWG for the 2013 guide, the following 15 fruits and vegetables had the highest pesticide load, making them the most important to buy or grow organically:

✓ Apples ✓ Celery ✓ Cherry tomatoes
✓ Cucumbers ✓ Grapes ✓ Hot peppers
✓ Nectarines (imported) ✓ Peaches ✓ Potatoes
✓ Spinach ✓ Strawberries ✓ Sweet bell peppers
✓ Kale ✓ Collard greens ✓ Summer squash

 

In contrast, the following foods were found to have the lowest residual pesticide load, making them the safest bet among conventionally grown vegetables. Note that a small amount of sweet corn and most Hawaiian papaya, although low in pesticides, are genetically engineered (GE). If you’re unsure of whether the sweet corn or papaya is GE, I’d recommend opting for organic varieties:

✓ Asparagus ✓ Avocado ✓ Cabbage
✓ Cantaloupe ✓ Sweet corn (non-GMO) ✓ Eggplant
✓ Grapefruit ✓ Kiwi ✓ Mango
✓ Mushrooms ✓ Onions ✓ Papayas (non-GMO. Most Hawaiian papaya is GMO)
✓ Pineapple ✓ Sweet peas (frozen) ✓ Sweet potatoes

7. Table Salt

Salt is essential for life—you cannot live without it. However, regular ‘table salt’ and the salt found in processed foods are NOT identical to the salt your body really needs. In fact, table salt has practically nothing in common with natural salt. One is health damaging, and the other is healing.

  • Processed salt is 98 percent sodium chloride, and the remaining two percent comprises man-made chemicals, such as moisture absorbents, and a little added iodine. These are dangerous chemicals like ferrocyanide and aluminosilicate. Some European countries, where water fluoridation is not practiced, also add fluoride to table salt
  • Natural salt is about 84 percent sodium chloride. The remaining 16 percent of natural salt consists of other naturally occurring minerals, including trace minerals like silicon, phosphorous and vanadium

Given that salt is absolutely essential to good health, I recommend switching to a pure, unrefined salt. My favorite is an ancient, all-natural sea salt from the Himalayas. Himalayan salt is completely pure, having spent many thousands of years maturing under extreme tectonic pressure, far away from impurities, so it isn’t polluted with the heavy metals and industrial toxins of today. And it’s hand-mined, hand-washed, and minimally processed. Himalayan salt is only 85 percent sodium chloride, the remaining 15 percent contains 84 trace minerals from our prehistoric seas. Unrefined natural salt is important to many biological processes, including:

  • Being a major component of your blood plasma, lymphatic fluid, extracellular fluid, and even amniotic fluid
  • Carrying nutrients into and out of your cells
  • Maintain and regulate blood pressure
  • Increasing the glial cells in your brain, which are responsible for creative thinking and long-term planning
  • Helping your brain communicate with your muscles, so that you can move on demand via sodium-potassium ion exchange

While natural unprocessed salt has many health benefits, that does not mean you should use it with impunity. Another important factor is the potassium to sodium ratio of your diet. Imbalance in this ratio can not only lead to hypertension (high blood pressure) and other health problems, including heart disease, memory decline, erectile dysfunction and more. The easiest way to avoid this imbalance is by avoiding processed foods, which are notoriously low in potassium while high in sodium. Instead, eat a diet of whole, ideally organically-grown foods to ensure optimal nutrient content. This type of diet will naturally provide much larger amounts of potassium in relation to sodium.

8. Soy Protein Isolate and Other Unfermented Soy Products

Sadly, most of what you have been led to believe by the media about soy is simply untrue. One of the worst problems with soy comes from the fact that 90 to 95 percent of soybeans grown in the US are genetically engineered (GE), and these are used to create soy protein isolate. Genetically engineered soybeans are designed to be “Roundup ready,” which means they’re engineered to withstand otherwise lethal doses of herbicide.

The active ingredient in Roundup herbicide is called glyphosate, which is responsible for the disruption of the delicate hormonal balance of the female reproductive cycle. What’s more, glyphosate is toxic to the placenta, which is responsible for delivering vital nutrients from mother to child, and eliminating waste products. Once the placenta has been damaged or destroyed, the result can be miscarriage. In those children born to mothers who have been exposed to even a small amount of glyphosate, serious birth defects can result.

Glyphosate’s mechanism of harm was only recently identified, and demonstrates how this chemical disrupts cellular function and induce many of our modern diseases, including autism. Soy protein isolate can be found in protein bars, meal replacement shakes, bottled fruit drinks, soups and sauces, meat analogs, baked goods, breakfast cereals and some dietary supplements.

Even if you are not a vegetarian and do not use soymilk or tofu, it is important to be a serious label reader. There are so many different names for soy additives, you could be bringing home a genetically modified soy-based product without even realizing it. Soy expert Dr. Kaayla Daniel offers a free Special Report7, “Where the Soys Are,” on her Web site. It lists the many “aliases” that soy might be hiding under in ingredient lists — words like “bouillon,” “natural flavor” and “textured plant protein.”

Besides soy protein isolate, ALL unfermented soy products are best avoided if you value your health. Thousands of studies have linked unfermented soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility—even cancer and heart disease.

The only soy with health benefits is organic soy that has been properly fermented, and these are the only soy products I ever recommend consuming. After a long fermentation process, the phytate and “anti-nutrient” levels of soybeans are reduced, and their beneficial properties become available to your digestive system. To learn more, please see this previous article detailing the dangers of unfermented soy.

9. Artificial Sweeteners

Contrary to popular belief, studies have found that artificial sweeteners such as aspartame can stimulate your appetite, increase carbohydrate cravings, and stimulate fat storage and weight gain. In one of the most recent of such studies8, saccharin and aspartame were found to cause greater weight gain than sugar.

Aspartame is perhaps one of the most problematic. It is primarily made up of aspartic acid and phenylalanine. The phenylalanine has been synthetically modified to carry a methyl group, which provides the majority of the sweetness. That phenylalanine methyl bond, called a methyl ester, is very weak, which allows the methyl group on the phenylalanine to easily break off and form methanol.

You may have heard the claim that aspartame is harmless because methanol is also found in fruits and vegetables. However, in fruits and vegetables, the methanol is firmly bonded to pectin, allowing it to be safely passed through your digestive tract. Not so with the methanol created by aspartame; there it’s not bonded to anything that can help eliminate it from your body.

Methanol acts as a Trojan horse; it’s carried into susceptible tissues in your body, like your brain and bone marrow, where the alcohol dehydrogenase (ADH) enzyme converts it into formaldehyde, which wreaks havoc with sensitive proteins and DNA. All animals EXCEPT HUMANS have a protective mechanism that allows methanol to be broken down into harmless formic acid. This is why toxicology testing on animals is a flawed model. It doesn’t fully apply to people.

Categories: Cleansing Colon Diabetes Disease & Prevention Eating Healthy Heart Disease Immune System Kidney Health Life Lessons Liver Disease Lowering Cholesterol Lymphatic System Mysteries Natural Cures Personal Health Starchy Foods Sugars Ulcers

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The Healthiest Fruits on the Planet

Fruits are nature’s treat for humans. They are healthy and sweet at the same time! There are very few fruits that can cause side effects that too when consumed in excess. In moderate to little high proportions Fruitsmost of the fruits can serve up a big portion of your daily requirement of Vitamins, minerals and essential fiber. All fruits are different from each other yet all of them pack a punch when it comes to nutrition and their health benefits(1); the most common of them are:
> They carry strong anti-oxidant properties that help them block the free radical damage, strengthen our immune system and prevent or slow the spread of Cancer;
> Fruits have high water content which keeps the body hydrated and restores the lost electrolyte balance owing to heavy exercises;
> Fruits contain a good amount of dietary fiber that aids digestions, prevents constipation, ensures good bowel movement and cleanses colon;
> Most of the fruits are low in fats and the ones that have fats contain good cholesterol known as HDL (high density lipoproteins) which combats and reduces the level of bad cholesterol in the body.
> Fruits are good for bones, teeth and reduce the risk of age related degenerative diseases;
> Fruits regulate blood pressure, lower down cholesterol and are therefore excellent for heart health;
> Fruits are better than any cosmetic product for keeping your facial skin youthful, reducing spots and delaying the ageing and wrinkling;
> Fruits promote healthy hair growth, reduce hair fall and prevent premature greying.
With so many basic benefits, there is no reason one cannot have a platter of seasonal fruits everyday. There is such a huge variety that you are bound to find something that suits your taste.
[Note: All nutritional details are per 100 grams of serving]

Top 45 Fruits Health Benefits And Nutrition Facts

1. Acai Berries

Nutrition Facts: These beautiful blue black berries are high fiber berries and unlike moAcai Berryst of the fruits have a significant amount of healthy fats. Acai berries are made up of 23% Carbohydrates, 71% of fats and 6% proteins.
Fats 71%
Carbohydrates 23%
Protein 6%
Glycemic load 1/100
fiber 2 gms
Vitamin A 15%
Saturated Fat 1.5 gms
Health Benefits: Great for digestion, Keeps you well hydrated, cleanses colon and encourages good fats in the body.
Trivia: Each branch of Acai palm bears 700-900 Acai berries every year! Acai berries must be packed in an air-tight container immediately as they tend to rot incredibly fast on exposure to air.

2. Apples

Nutrition Facts: Apples is one of the most popular fruit that is grown worldwide and comeapples from the family of rose. A 100 grams of Apple contains 13.81 grams of carbohydrate with 10.39 grams of Sugar, 3.3 mcg of Fluoride and 85% water.
Fats 3%
Carbohydrates 95%
Protein 2%
Glycemic load 3/100
fiber 2.4 gms
Vitamin C 8%
Phytosterols 12 mg
Water 85.6 g
Health benefits: Highly beneficial for strong teeth and gums, good source for fiber, prevents diabetes especially in women and incidence of gall stones.
Trivia: There are about 10,000 varieties of Apples grown in the world today! A very few people know this that Apples originated in Central Asia and not in the west. A naughty fact about Apple- Tossing an apple at a girl in ancient Greece was meant as a proposal of marriage.

3. Apricots

Nutrition Facts: Apricots come from the species of Prunus Armeniaca and a 100 grams of serving contains
11 grams of Carbohydrates of which 2 grams is Dietary fiber. It is a rich source of ApricotVitamin A (96 mcg), Beta Carotene (1094 mcg) and Vitamin C (10 mg).
Fats 7%
Carbohydrates 83%
Protein 10%
Glycemic load 4/100
fiber 2 gms
Vitamin A 39%
Vitamin C 17%
Potassium 7%
Water 86.4 g
Health Benefits: It is a strong Anti-oxidant which defies tumors and protects from signs of early ageing. Apricots help in regulating bowel movements, maintain  healthy eyes and are great for your hair and skin.
Trivia: Apricots are natives of Asia, from where they spread to Persia, Europe and finally to the US. In Ancient China they were believed to improve the fertility of women.

4. Avocados

Nutrition Facts: Also known as Alligator pear, Avocados are a high energy fruit with 100 grams serving releasing 160 Kcal. It has a very high content of dietary fiber at 6.7 grams and 9.80 monounsaturated fats.Avaocado
It is a rich source of Vitamin B2, B3, B5, b6, B9, C, E and K! You can also derive a healthy composition of trace metals like Magnesium, Manganese, Potassium and Zinc.
Fats 77%
Carbohydrates 19%
Protein 4%
Glycemic load 2/100
fiber 6.7 gms
Vitamin C 17%
Vitamin E 10%
Vitamin K 26%
Vitamin B2 8%
Vitamin B3 9%
Vitamin B6 13%
Folate 20%
Potassium 14%
Magnesium 7%
Copper 9%
Water 73.2 g
Health Benefits: Avocados are great for Cardiovascular Health, promote digestion, protect eyes, prevent and slow down age related degenerative diseases, help in weight loss and protect from free radical damage.
Trivia: They are perfect for people who are Vegan and are allergic to gluten. Avocado trees do not self-polinate, they need other Avocado trees to bear fruits.

5. Banana

Nutrition Facts: Bananas are typically a tropical fruits though they are widely grown across the world today. They are low fat and are made 22 % of carbohydrates.
Bananas are powerhouse of VitaminBanana B6, b5 and Vitamin C. They have a healthy composition of Manganese, Magnesium and Potassium.
Fats 3%
Carbohydrates 93%
Protein 4%
Glycemic load 8/100
fiber 2.6 gms
Vitamin C 15%
Vitamin B6 18%
Potassium 10%
Magnesium 7%
Manganese 13%
Water 74.9 g
Health Benefits: They lower blood pressure, are great for your heart, protect from diabetes, improves mood and helps in treating diarrhea.
Trivia: Bananas are botanically classified as Berries! There are about 1000 varieties of bananas grown across the world and 100 billion of them are consumed annually making them the 4th largest agricultural product.

6. Blackberries

Nutrition Facts: They come from Rosaceae Family and are a rich source of carbohydrates. You can derive significant amount of Vitamin C, Vitamin K and folate from these berries. They are also rich in Manganese and BlackberriesCopper. Apart from these, it also contains Choline in considerable proportions.
Fats 10%
Carbohydrates 79%
Protein 11%
Glycemic load 3/100
fiber 5.3 gms
Vitamin C 35%
Vitamin K 25%
Copper 8%
Manganese 32%
Water 88.1 g
Health Benefits: Blackberries have cancer fighting properties, is great for your skin, keeps up the electrolyte level in the body, acts as astringent, helps in treating dysentry and helps in effective diabetes management.
Trivia: When they are unripe, blackberries have reddish pink color. Many varieties of Blackberries are covered in thorns and they taste best in Jams and relish.

7. Blueberries

Nutrition Facts: These are perennial berries and is grown in Europe, Asian, Africa and North America. These berries are low fat and high fiber fruits with a rich composition of Vitamin C and Vitamin K. blueberriesIt is particularly high in trace metal, Manganese.
Fats 5%
Carbohydrates 91%
Protein 4%
Glycemic load 4/100
fiber 2.4 gms
Vitamin C 16%
Vitamin K 24%
Manganese 17%
Water 84.2 g
Health Benefits: Blueberries are excellent anti-oxidants, anti-inflammatory agent, rejuvenates your skin, prevents Cancer, delays and protects from age related degenerative conditions and keeps your bladder in a healthy shape.
Trivia: For Native Americans blueberries are nothing less than divine. They believe that god himself made these berries to feed the children  during famine. During the American Civil war, Blueberries were staple food of troops. Blueberries are amongst the rarest fruits that bear the blue color naturally.

8. Cantaloupe

Nutrition Facts: Also known as Musk melon and honeydew, it is a very fragrant andCantaloupe sweet fruit which originated in Ancient Armenia. Cantaloupe has rich composition of Vitamins like Vitamin A, Beta Carotene and Vitamin C. It contains minerals in moderation but has high concentrate of Manganese.
Fats 5%
Carbohydrates 87%
Protein 8%
Glycemic load 3/100
fiber 0.9 gms
Vitamin A 68%
Vitamin C 61%
Potassium 8%
Water 90.2 g
Health Benefits: Protects lungs health, maintains cardiovascular system, treats insomnia, nurtures pregnancies, rejuvenates skin, keeps the body hydrated and prevents hair loss.
Trivia: Cantaloupe was introduced to America the the great explorer Christopher Columbus. Honey dew, musk melon etc are the different species of same fruit.

9. Cherimoya

Nutrition Facts: Cherimoya is a less known fruit and is considered to have originated in Andes. CherimoyaIt is a high fiber fruit which is rich source of Vitamin B2, B6 and Vitamin C. It contains trace metals and minerals in moderation which makes it a very safe fruit.
Fats 7%
Carbohydrates 86%
Protein 7%
Glycemic load 6/100
fiber 2.3 gms
Vitamin C 19%
Vitamin B6 11%
Potassium 8%
Water 79.4 g
Health Benefits: It is known to for its anti-inflammatory properties, is good for your heart, optimizes immune function, improves bone health and delays appearance of signs of ageing on skin as well as hair.
Trivia: Cherimoya tree is known as Tree of Ice cream; it is all thanks to the creamy and tasty fruit it bears. Cherimoya is a sensitive fruit and gets spoilt really fast because of which it is usually available only locally where it is produced.

10. Cherry

Nutrition Facts: Cherry is a stone fruit from genus Prunus and is popular in its sweet form. CherriesSweet cherries are high energy and high fiber fruits with a very moderate composition of Vitamins and minerals. It mainly consists of Carbohydrates with hardly any fats.
Fats 3%
Carbohydrates 91%
Protein 6%
Glycemic load 5/100
fiber 2.1 gms
Vitamin C 12%
Potassium 6%
Water 82.2 g
Health Benefits: It helps in controlling diabetes, improves the quality of sleep, known to reduce and delay skin ageing, reduce muscle pain, manages arthritis and prevents cancer.
Trivia: Darker the color of cherry, healthier the fruit. Cherry has thousand varieties but only ten are produced commercially. One tree of cherry can produce almost 7000 cherries every year!

11. Choke berry

Nutrition Facts: It is native to North America and belongs to the family of Rosaceaea. ChokeberriesThey come on three colors- Black, Red and sometimes in purple. It is low in calories and high in dietary fiber. Chokeberries have a well balanced composition of Vitamin A, C, E, K and folate. The mineral density of chokeberries mostly include Iron, Calcium, Potassium, Manganese and Zinc.
Fats 6%
Carbohydrates 87%
Protein 7%
Glycemic load 9/100
fiber 17 gms
Vitamin K 37%
Vitamin B6 10%
Potassium 9%
Manganese 10%
Water 61.5 g
Health Benefits: Chokeberries help in controlling blood cholesterol, chronic inflammation, cancer, reduce the risk of cardiovascular diseases, prevent ulcers and maintain liver health.
Trivia: Chokeberries boast of one of the highest concentrate of anti-oxidants in fruits. The term chokeberry comes from the fact that this berry leaves a sensation in the mouth and throat making it feel dry like partial choking!

12. Cranberries

Nutrition Facts: Cranberries grow on dwarf shrubs and are white when unripe. Completely ripe Cranberriescranberries have deep red color and they are high on carbohydrates with very significant amount of dietary fiber but very low in fat composition. It is particularly rich in Vitamin C and Vitamin E. In trace metals, it has high quantity of Manganese.
Fats 2%
Carbohydrates 95%
Protein 3%
Glycemic load 2/100
fiber 4.6 gms
Vitamin C 22%
Vitamin E 6%
Vitamin K 6%
Manganese 18%
Water 87.1 g
Health Benefits: It has strong anti-oxidant and anti-inflammatory properties, keeps your body well hydrated, is great for your facial skin, has anti-cancer properties, protects liver and its juice cures UTI (Urinary Tract Infection).
Trivia: Cranberries are used by Native American as color dye and used stewed cranberries to cure arrow wounds! Thanksgiving in America and Canada is incomplete without serving of this sweet sour tarty berries.

13. Dates

Nutrition Facts: Dates are one of the oldest cultivated edible fruits and are believed to have Datesoriginated somewhere around Iraq. Dates are high energy, dietary fiber and high sugar fruit. But its use as a substitute to sugar is considered far healthier than the artificial Sugar itself. It is a rich source of Vitamin B5 and B6. It is particularly known for its trace metal composition which has Manganese, Magnesium, Potassium and Phosphorus.
Fats 0%
Carbohydrates 98%
Protein 2%
Glycemic load 39/100
fiber 6.7 gms
Vitamin B3 8%
Vitamin B6 12%
Potassium 20%
Magnesium 14%
Manganese 15%
Copper 18%
Water 21.3 g
Health Benefits: It alleviates constipation, prevents Anemia, provides instant energy, is good for heart, controls diarrhea and is generally good for regulating digestion.
Trivia: Dates Palm are national symbols of Arabia and Israel. They have a rare specialty which allows them to be irrigated with Ocean water and need at least 100 days of strong sunshine to flourish in the best way. They are sturdy and very tolerant to nature’s elements.

14. Durian Fruit

Nutrition Facts: This fruit belongs to the Genus Durio and has hard thick and thorny coveringDurian. The fruit itself is soft, creamy, juicy and emits strong odor. This fruit is a high energy and high carbohydrate fruit. It contains significant amount of Vitamin B1, B2, B6, Folate and Vitamin C. It also has a rich composition of trace metals like Manganese, Magnesium and Potassium.
Fats 30%
Carbohydrates 67%
Protein 3%
Glycemic load 10/100
fiber 3.8 gms
Vitamin C 33%
Vitamin B1 25%
Vitamin B2 12%
Vitamin B6 16%
Potassium 12%
Folate 9%
Copper 10%
Magnesium 8%
Manganese 16%
Water 65 g
Health Benefits: It aids digestion, improves blood flow, boosts healthy cholesterol, prevents anemia, improves metabolism and nourishes pregnancy.
Trivia: Durian is not a great fruit if take in excess by those who want to shed weight but is a great addition to a weight loss regimen in limited quantities. The smell of this fruit is hated by a lot of people and is termed as “worst smelling fruit in the World”!

15. Figs

Nutrition Facts: Figs are from the family- Moraceae and genus Ficus. It is a native of FigsMiddle East and Western Asia. Fig is powerhouse of energy and has a high sugar and fiber content. It has a complete composition of Vitamins in form of Vitamin A, B2, B5, B6 and Vitamin K. It also contains a rich combination of trace metals- Calcium, Iron, Magnesium, Manganese, Phosphorus and Zinc.
Fats 3%
Carbohydrates 94%
Protein 3%
Glycemic load 6/100
fiber 2.9 gms
Vitamin K 6%
Vitamin B6 6%
Potassium 7%
Water 79.1 g
Health Benefits: Figs can provide a lot of energy almost instantly. They are high in antioxidants, cure constipation, prevents gastrointestinal disorders, is good for skin, reduces the risk of Colon cancer and regulates blood pressure.
Trivia: The blossoms of figs are inside the fruit which give rise to so many tiny seeds that are edible and make it crunchy. Earlier Olympic athletes used to eat figs as a part of special diet recommended to them. Half cup of Figs have calcium equal to half glass of milk!

16. Goose Berries

Nutrition Facts: Gooseberries come from the same species as currants i.e Ribes. It is native tGooseberrieso Europe and has bitter sour taste. Goose berries are made up majorly of carbohydrates with high amount of Dietary fiber. It is a very rich source of Vitamin C and Manganese. Other nutrients are in moderate quantities in these berries.
Fats 11%
Carbohydrates 82%
Protein 7%
Glycemic load 2/100
fiber 4.3 gms
Vitamin C 46%
Manganese 7%
Water 87.9 g
Health Benefits: Goose berries enhance digestion, have strong anti-oxidant properties, improve the quality of hair, boost calcium absorption in the body, relieve from menstrual cramps and is very effective in controlling diabetes.
Trivia: If you consume water right after chewing on a gooseberry, it gives it out a sweet aftertaste. These berries are usually consumed in form of chewies, pickles and preserves and are rarely eaten in their natural form.

17. Grapes

Nutrition Facts: Grapes are berries and come from the Genus Vitis. Grapes have high sugarGrapes nutritionand healthy water content. They are a rich source of Vitamin B1, B2, B6 and Vitamin K. It is a safe fruit to consume because the composition of trace metals in this fruit is moderate.
Fats 2%
Carbohydrates 94%
Protein 4%
Glycemic load 6/100
fiber 0.9 gms
Vitamin C 18%
Copper 6%
Water 80.5 g
Health Benefits: They keep you well hydrated, flush toxins from the body, help in managing asthma, prevents heart diseases, reduce fatigue, aids digestion and is good for bone health.
Trivia: Grapes are new to America and were brought here some 300 years ago. About 2.5 pounds of grapes go into making one bottle of wine. Grapes come in green, black , red, yellow and even blue color! Raisins are sun dried grapes.
Know More:  Grapes Health Benefit

18. Grapefruit

Nutrition Facts: Though it has “grape” in its name but grapefruit is not related to them inGrapefruitanyway and look more like oranges. Grapefruits have a rich water content and contain carbohydrates with a high sugar proportions. It has a very high Vitamin C content and rest of Vitamins and minerals are found in smaller quantities.
Fats 3%
Carbohydrates 91%
Protein 6%
Glycemic load 3/100
fiber 1.6 gms
Vitamin A 23%
Vitamin C 52%
Potassium 4%
Water 88.1 g
Health Benefits: Grapefruit is known for its antioxidant properties, keeps you well hydrated, gives radiant skin, reduces risk of stroke, controls high blood pressure, has cancer preventing characteristics and prevents Asthma.
Trivia: Grapefruit actually evolved from another fruit which is native to Indonesia and Malaysia. Grapefruit is made 75% of water and if freshly squeezed juice is frozen immediately then it retains all its goodness for up to a week!

19. Guava

Nutrition Facts: Guava is a tropical fruit and the most common variety is called an Apple guava. Guava nutrition factsGuava is high energy and high sugar fruit with an impressive proportion of dietary fiber. It has the highest amount of Vitamin C, more than oranges! It also contains Vitamin B3, B5, B6 and Folate. It also has a healthy combination of Magnesium, Manganese and Potassium.
Fats 12%
Carbohydrates 75%
Protein 13%
Glycemic load 8/100
fiber 5.4 gms
Vitamin A 12%
Vitamin C 381%
Folate 12%
Potassium 12%
Copper 11%
Water 80.8 g
Health Benefits: It is a very rich anti-oxidant, is good for teeth and gums, is good for digestion, helps in diabetes management, improves vision, nurtures pregnancy and balances electrolyte levels in the body.
Trivia: The leaves of Guava have a toxin which discourages the growth of any other plants near a Guava tree. Guava is used as a popular salad ingredient and in fruit punches all around the world.

20. Jackfruit

Nutrition Facts: Jackfruit comes from Mulberry family and is a native of South and SouthJackfruitEast Asia particularly India. It contains high proportion of Sugar and dietary fiber. It is a rich source of Vitamin B1, B6 and Vitamin C. Amongst the trace metals, it contains high quantities of Magnesium and Potassium.
Fats 3%
Carbohydrates 92%
Protein 5%
Glycemic load 10/100
fiber 1.6 gms
Vitamin C 11%
Vitamin B2 6%
Potassium 9%
Copper 9%
Manganese 10%
Water 73.2 g
Health Benefits: It optimizes immune function, provides instant energy, maintains blood pressure, ensures healthy cardiovascular system, improves digestion, is good for eyesight and slows down the process of ageing.
Trivia: Jackfruit is the largest tree borne fruit and can weigh up to 50 kilos when completely grown up and reach up to a size of one meter! The smell and appearance of Jackfruit is akin to Durian but they are not a related species.

21. Kiwi Fruit

Nutrition Facts: Kiwi is a berry and is native to Northern China with some species originatingKiwi health benefits n nutrition factsfrom India and Siberia as well. Kiwi has a good amount of dietary fiber and is a rich source of Vitamin C, Vitamin B5, Folate and Vitamin E. They contain significant amount of Potassium with other metals in moderate quantities.
Fats 7%
Carbohydrates 87%
Protein 6%
Glycemic load 4/100
fiber 3 gms
Vitamin C 155%
Vitamin K 50%
Potassium 9%
Water 83.1 g
Health Benefits: Kiwi protects from free radical damage, is anti-cancer, alleviates symptoms of Asthma, maintains cardiovascular health, slows down macular degeneration and controls diabetes.
Trivia: Kiwi does not self pollinate and needs one male and female variety to reproduce. The largest producers of Kiwi fruit are New Zealand, Italy and Chile. Kiwi tree produces fruit for over 30 years and can survive for up to 50 years.

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22. Kumquat

Nutrition Facts: Kumquat belongs to the family Rutaceae and resembles oranges closely in Kumquatterms of appearance and taste. Kumquat has a very high fiber content in raw form and is a rich source of Vitamin C, Vitamin B2, Iron, Magnesium, Manganese and Calcium.
Fats 10%
Carbohydrates 81%
Protein 9%
Glycemic load 4/100
fiber 6.5 gms
Vitamin C 73%
Manganese 7%
Water 80.8 g
Health Benefits: Kumquat increase immunity, Protects from cancer, improves Cardiovascular health, protects from Diabetes, is an anti-inflammatory agent, delays ageing, expedites healing and improves bone health.
Trivia: Kumquat has a sweet skin so it can be eaten whole including the skin. The flesh of this fruit is quite sour. They do not belong to citrus family but have their very own genus!

23. Lemon

Nutrition Facts: Lemon is native to Asia and is extremely sour fruit. Lemon has an impressiveLemon amount of Dietary fiber and almost equal amount of Sugar content. It is a rich source of Vitamin C, Vitamin B6 and has rest of the Vitamins and minerals in moderate quantities.
Fats 13%
Carbohydrates 63%
Protein 14%
Glycemic load 3/100
fiber 4.7 gms
Vitamin C 128%
Copper 13%
Water 87.4 g
Health Benefits: It strengthens immunity, protects from common diseases like cold and flu, aids weight loss, regulates ideal blood pressure, improves digestion, alleviates fever, brightens skin tone, restores electrolyte balance and application of skin removes scars and spots gradually.
Trivia: Lemon acts as a natural bleaching agent. The tree is in bloom the entire year and one tree can produce over 200 Kgs of lemons in a year! 5%-6% of lemon is made of Citric acid which makes it very sour and tarty.

24. Loquat Fruit

Nutrition Facts: Loquat belongs to family Rosaceae and is a native to South- Central China. LoquatLoquat is a very safe fruit as the nutritional composition of this fruit is very moderate. It is high in dietary fiber and is rich source of Vitamin A, Vitamin B6 and Manganese.
Fats 4%
Carbohydrates 93%
Protein 3%
Glycemic load 3/100
fiber 1.7 gms
Vitamin A 31%
Potassium 8%
Water 86.7 g
Health Benefits: Loquat protects from Colon Cancer, improves skin health, maintains blood pressure, increases blood formation, strengthens bones, improves eye sight and protects from Cancer.
Trivia: Loquat is a popular Ornamental plant and bear fragrant flowers. They need sunny days to grow well and are drought tolerant.

25. Lychee

Nutrition Facts: It is the only member of genus Litchi in Soapberry family. This fragrant, juicy lycheeand very sweet fruit is healthy source of Sugar, dietary fiber and is rich in water content. It has high amount of Vitamin C and has other vitamins and minerals in low but complete composition.
Fats 6%
Carbohydrates 90%
Protein 4%
Glycemic load 5/100
fiber 1.3 gms
Vitamin C 119%
Copper 7%
Water 81.8 g
Health Benefits: It strengthens immunity, protects from free radical damage, boosts blood production and purification, optimizes metabolism, great for skin and takes care of your Cardiovascular health.
Trivia: Lychees do not ripe after being harvested. Lychee is also used in perfume and it has a classic combination with Rose perfume and rose flavor.

26. Mango

Nutrition Facts: Mango is supremely tasty fruit which belongs to the genus Mangifera and is aMango native of South and South East Asia. It is high on sugar and dietary fiber. Mango is a rich source of Vitamin A, Vitamin B6, folate and Vitamin C. The nutrients in form of mineral and trace metals are present in strictly moderate quantities.
Fats 3%
Carbohydrates 94%
Protein 3%
Glycemic load 5/100
fiber 1.8 gms
Vitamin A 15%
Vitamin C 46%
Vitamin B6 7%
Copper 6%
Water 81.7 g
Health Benefits: Mango is rich in anti-oxidants, improves eye health, lowers cholesterol, improves digestion if taken in moderation and boosts immunity.
Trivia: Mango is the national fruit of India, Pakistan and Philippines. Mango tree is national tree of Bangladesh. It is a summer fruit and has over thousand varieties. They are close relatives of Cashew and Pistachios!

27. Mangosteen

Nutrition Facts: Mangosteen is evergreen and is believed to have originated in Indonesia. MangosteenIt has significant amount of fiber and is a rich source of Vitamin B9 and has considerable amount of Vitamin B1, B2 and Manganese. Rest of the other nutrients are found in smaller quantities in Mangosteen.
Fats 7%
Carbohydrates 91%
Protein 2%
Glycemic load 5/100
fiber 1.8 gms
Vitamin C 5%
Folate 8%
Manganese 5%
Water 80.9 g
Health Benefits: It is a low calorie fruit which has impressive antioxidant properties, improves blood flow, lowers bad cholesterol in the body, is anti-bacterial and anti-fungal in nature, expedites cell repair and aids weight loss.
Trivia: It is national fruit of Thailand and is known for its amazingly delicious taste. The Mangosteen tree can grow up to 75 feet and it takes about 10 years for the tree to bear its first fruit!

28. Mulberries

Nutrition Facts: Mulberries cover 10-16 species of deciduous trees collectively called Mulberry.Mulberries It is a rich source of Carbohydrates and contains high quantities of Vitamin B2, Vitamin C, Copper and Iron. It also has phytonutrients like beta Carotene and Lutein-zeaxanthin.
Fats 8%
Carbohydrates 81%
Protein 11%
Glycemic load 4/100
fiber 1.7 gms
Vitamin C 61%
Vitamin K 10%
Iron 10%
Water 87.7 g
Health Benefits: It slows down ageing, prevent cancer, treats anemia, controls diabetes, improves cardiovascular health, boosts immunity, promotes hair growth, purifies blood and cures chronic constipation.
Trivia: White Mulberry plants are used in Sericulture which means rearing of silk worms. Black mulberries are known to have the best taste. The largest trees of this species can reach up to 75 feet in height!

29. Olives

Nutrition Facts: Olives come from the family Oleaceae and is widely cultivated for its fruit as Oliveswell as their oil. Olives are high energy and are majorly made up of mono-unsaturated fats which makes them super healthy. They are a powerhouse of Vitamin E and sodium.
Fats 88%
Carbohydrates 10%
Protein 2%
Glycemic load 1/100
fiber 3.3 gms
Vitamin E 19%
Sodium 65%
Copper 6%
Manganese 13%
Water 75.3 g
Health Benefits: Olives control the bad cholesterol in the body, regulate high blood pressure, aid weight loss, delay the onset of degenerative diseases, prevent Anemia and improve fertility in women.
Trivia: 11 pounds of olives need to be pressed to produce 32 ounces of Olive oil. It is one of the healthiest oils in the world. Burning olive oil reduces its goodness significantly, this is why unlike other oils you can add the vegetables for cooking when olive oil is still heating.

30. Orange

Nutrition Facts: Orange belongs to Citrus species and they account for about 70% production Orangesof the fruits of this species. Oranges have a high content of water and an impressive composition of Dietary fiber and Sugar. Oranges are particularly rich in Vitamin C, Vitamin B1, B5 and Folate.
Fats 3%
Carbohydrates 93%
Protein 4%
Glycemic load 8/100
fiber 2.6 gms
Vitamin C 15%
Vitamin B6 18%
Potassium 10%
Magnesium 7%
Manganese 13%
Water 74.9 g
Health Benefits: Oranges are rich in antioxidants, purify blood, fight free radicals, build up the immunity of the body, reduces risk of developing Cancer, boosts heart health and regulates healthy heart function.
Trivia: The color orange is derived from this fruit and the flavor of orange assumes the coveted third place as world favorite after chocolate and Vanilla. In Victorian Britain Oranges were gifted dueing Christmas.

31. Papaya

Nutrition Facts: Papaya is the sole species in the genus Carica and is a native to tropics ofpapayaAmerica. It is a low fat, high carbohydrate and high fiber fruit. It has a high content of Vitamin A, Folate, Vitamin C and Magnesium.
Fats 3%
Carbohydrates 92%
Protein 5%
Glycemic load 2/100
fiber 1.8 gms
Vitamin A 22%
Vitamin C 103%
Folate 10%
Potassium 7%
Water 88.8 g
Health Benefits: Papaya is beneficial in bettering the eyesight and maintaining eye health, lowers cholesterol, aids healthy weight loss, boosts immunity, controls diabetes, improves digestion, reduces menstrual cramps and pain, promotes healthy skin and is good for hair growth.
Trivia: The flowers of Papaya can contain both male and female organs. Papaya leaves are used for treating Malaria and their stems and bark are used for making ropes!

32. Passion Fruit

Nutrition Facts: Passion fruit comes from species of Passion flower which is native ofPassion fruit Brazil, Paraguay and Argentina. It is a rich source of Vitamin A, Beta Carotene, Vitamin B2, B3, B6 and Vitamin C. It also contains trace metals like Iron, Magnesium, Phosphorus and Potassium in significant quantities.
Fats 6%
Carbohydrates 86%
Protein 8%
Glycemic load 6/100
fiber 10.4 gms
Vitamin A 25%
Vitamin C 50%
Vitamin B2 8%
Iron 9%
Potassium 10%
Water 72.9 g
Health Benefits: It protects from Cancer, lowers blood pressure, acts as a colon cleanser, improves eye sight, increases hemoglobin, aids digestion, boosts immunity, ensures cardiovascular health and alleviates the symptoms of Asthma.
Trivia: Botanically, Passion fruit is a berry and have four common varieties viz. Yellow, purple, Panama and Banana. Best passion fruits have smooth to slightly wrinkled skin and are heavy for their size.

33. Peaches

Nutrition Facts: Peaches belong to genus Prunus and are native to North West China. It is rich inPeaches dietary fiber and is a healthy source Vitamin B3, Vitamin C and Vitamin E. The mineral and trace metal composition is present in moderate quantities.
Fats 5%
Carbohydrates 87%
Protein 8%
Glycemic load 3/100
fiber 1.5 gms
Vitamin A 8%
Vitamin C 11%
Potassium 5%
Water 88.9 g
Health Benefits: Peach is a perfect snack for weight losing diet, reduces hair loss, acts as natural de-worming agent in the intestines, is a natural diuretic, control diabetes, inhibits tumor growth, strengthens kidney function and improves the quality of sleep.
Trivia: There are about 700 varieties of Peaches available. Peach oil is an excellent moisturizer and ancient Romans used to call them Persian apples. A peach plant can take up to four years to bear the first fruits.

34. Pears

Nutrition Facts: Pears come from genus Pyrus and family Rosaceaea. Pears have a high dietaryPears fiber and sugar content. Pears are a very safe fruit with moderate composition of Vitamins and minerals in them that make up 1-4% of dietary requirement with a 100 grams serving.
Fats 2%
Carbohydrates 96%
Protein 2%
Glycemic load 3/100
fiber 3.1 gms
Vitamin C 7%
Phytosterols 8.0 mg
Water 83.7 g
Health Benefits: Pears have anti-carcinogen agents that make it anti-cancer. It is good for controlling blood pressure, cleanses colon, lends instant energy, is anti-inflammatory, aids faster healing, prevents Osteoporosis, controls blood sugar level and reduces bad cholesterol in the body.
Trivia: About 3000 varieties of pears are grown world wide and China is their largest producer. Pear leaves were smoked in Europe before Tobacco was introduced in the continent. Pear juice is considered to be safe as first juice for infants.

35. Persimmon Fruits

Nutrition Facts: Persimmon belongs to genus Diospyros and is botanically classified as aPersimmonberry. It is a high carbohydrate ingredient with a lot of dietary fiber and is low on fats. Persimmon fruit is a rich source of Vitamin A, Vitamin B6 and Vitamin C. It is particularly loaded with Manganese.
Fats 2%
Carbohydrates 95%
Protein 3%
Glycemic load 5/100
fiber 3.6 gms
Vitamin A 33%
Vitamin C 13%
Magnesium 7%
Manganese 18%
Water 80.3 g
Health Benefits: Persimmon fruit promotes weight loss, protects eye sight, nourishes eyes, improves digestion, fights cancer, delays ageing, boosts immune function and is great for cardiovascular health.
Trivia: The cream colored flowers of Persimmon are female whereas pink are male! Persimmons have astringent properties and the unripe one can leave a dry trail in your mouth like acid.

36. Pineapple

Nutrition Facts: Pineapple is a tropical fruit and finds its origin in area between Brazil and PineappleParaguay. It is a rich source of dietary fiber along with Vitamin B1, B6 and Vitamin C. It also boasts of high concentrates of trace metal- Manganese.
Fats 2%
Carbohydrates 94%
Protein 4%
Glycemic load 3/100
fiber 1.4 gms
Vitamin C 80%
Vitamin B6 6%
Copper 6%
Manganese 46%
Water 86 g
Health Benefits: Pineapples strengthen immunity and thus build better body defenses. They slow down degenerative diseases particularly Macular degeneration, ensure healthy gums, has anti-cancer properties, aids digestion, regulates blood pressure, keeps your body hydrated and is very effective against acne.
Trivia: Pineapples hardly ripen after harvesting and a single pineapple takes almost three years to fully mature! Pineapple leaves are used to produce the textile fiber Pina which is widely used in weaving cloth for formal clothing in Philipines.

37. Plums

Nutrition Facts: Plums come from genus Prunus and are a high sugar and high fiber fruit. PlumsThey contain water, Vitamin C and Vitamin K in considerable quantities whereas other vitamins, minerals and trace metals are present in moderation.
Health Benefits: Plums restore lost electrolyte balance, relieve from constipation, good for eye sight, have anti-cancer capabilities, lower cholesterol levels, acts as laxatives, lowers blood glucose levels and detoxifies the body.
Trivia: Only those Plum trees that bear white flower produce plum fruit whereas the other species which is laden with pink flowers is essentially a flowering plant. Plum seeds have a chemical compound which turns into Cyanide in the human body!

38. Pomegranate

Nutrition Facts: Believed to have originated somewhere in the area of present day Iran. PomegrenateThey are very rich in dietary fiber and provide your body with important Vitamins like Vitamin B5, Folate, Vitamin C and Vitamin K. They also contain considerable quantities of Manganese, Phosphorus and Potassium.
Fats 12%
Carbohydrates 81%
Protein 7%
Glycemic load 6/100
fiber 4 gms
Vitamin C 17%
Vitamin K 21%
Folate 10%
Potassium 7%
Copper 8%
Water 77.9 g
Health Benefits: Pomegranates lower high blood pressure, Protect from heart diseases, reduce the risk of developing cancer, boosts immunity, hydrates your body, lowers anxiety and stress and keeps plaque from building on your teeth.
Trivia: The term pomegranate is from latin and means “Apple of many seeds”. One fully grown and matured pomegranate contains over hundred of edible seeds. They can be stored in refrigerator for up to two months without going bad.

39. Quince Fruit

Nutrition Facts: It is the sole member of genus Cydonia and are a powerhouse of Vitamin C. Quince fruitThey have healthy amount of Dietary fiber and hardly any fats. In trace metals, Iron and Potassium are found in considerable quantity whereas other nutrients are present in lower to moderate concentrates.
Fats 1%
Carbohydrates 97%
Protein 2%
Glycemic load 4/100
fiber 1.9 gms
Vitamin C 25%
Potassium 6%
Water 83.8 g
Health Benefits: Quince are known for their antioxidant properties, aid weight loss, control bad breath, is anti-bacterial, fights cancer, strengthens immune system, protects from free radical damage and is good for blood purification.
Trivia: Quince look like Golden apples and cannot be eaten in their raw form because of their extreme astringent quality. They are natives of Middle East. Quince just like Apples, oxidize very fast on exposure to air.

40. Raspberry

Nutrition Facts: Raspberries are from genus Rubus and belong to Rose Family. Raspberries Raspberryare high energy fruits with very high concentrate of Dietary fiber. It has a rich composition of Vitamins and are specifically high in Vitamin B5, Vitamin C and Vitamin K. It contains Manganese in high levels and other metals in moderation.
Fats 10%
Carbohydrates 82%
Protein 8%
Glycemic load 2/100
fiber 6.5 gms
Vitamin C 44%
Vitamin K 10%
Manganese 34%
Water 85.7 g
Health Benefits: Raspberries increase immunity, slow down ageing, protects from Cancer, arrests the growth of tumors, maintains eye health, control inflammation and helps in Diabetes management.
Trivia: There are over 200 varieties of Raspberries but only two are grown. Raspberries are more adapted to colder climates but a few varieties tend to grow in tropical climate as well.

41. Sapodilla

Nutrition Facts: Sapodilla is a sturdy evergreen growth native to Mexico, Central America andSapodilla Caribbean. They contain very high amount of Dietary fiber and are rich in Vitamin C and Vitamin B5. Trace metals and minerals are present in moderate quantity with the highest being Iron.
Fats 11%
Carbohydrates 87%
Protein 2%
Glycemic load 4/100
fiber 5.3 gms
Vitamin C 24%
Potassium 6%
Water 78 g
Health Benefits: They make for high energy fruits, are anti-inflammatory in nature, boost blood production, boost metabolism, protect from cancer causing toxins, cures digestion related disorders especially acid reflux, good for your skin and helps in treating diarrhea.
Trivia: A naturally growing Sapodilla can grow up to 100 feet! They are sturdy and can stand salt water and need a lot of sunshine. They can grow even without regular watering.

42. Star Fruit

Nutrition Facts: Star fruit is native to South East Asian countries and is also known as Carambola. StarfruitThey are known for their high fiber content, Vitamin C and Vitamin B5. All trace metals and mineral are present in low composition in this fruit.
Fats 9%
Carbohydrates 80%
Protein 11%
Glycemic load 6/100
fiber 2.8 gms
Vitamin C 57%
Copper 7%
Water 91.4 g
Health Benefits: It optimizes immune function, allays inflammation, has anti-cancer properties, aids healthy weight loss regimen, maintains blood pressure, Protects your heart, improves iron absorption, aids digestion and boost milk production in lactating mothers.
Trivia: Starfruit needs warm humid climate for best growth. They germinate throughout the year but need only 5-7 days in summers whereas take almost 12-18 days to germinate in the winter season.

43. Strawberry

Nutrition Facts: Strawberry is a hybrid species of genus Fragaria and botanically does notStrawberriesbelong to the Berry classification. Strawberries are rich in Carbohydrates, folate, Vitamin C and trace metal Manganese. It has a high water content and is moderately composed fruit as far as other vitamins and minerals are concerned.
Fats 8%
Carbohydrates 85%
Protein 7%
Glycemic load 2/100
fiber 2 gms
Vitamin C 98%
Folate 6%
Manganese 19%
Water 90.9 g
Health Benefits: Strawberries are great for your skin, Boosts memory, help in digestion, lower the risk of cardiovascular diseases, reduce inflammation, good for your eyes and promote strong immune function.
Trivia: The tiny seeds appearing on strawberry skin are actually a type of Dry fruits and contain their own seeds! Strawberries do not ripe after being plucked. They are known to increase libido and are considered natural aphrodisiac.

44. Tangerine

Nutrition Facts: Tangerine is a variety of Citrus fruit and looks closely like an Orange. TangerineIt is a high energy and high sugar fruit which is a rich source of Vitamin B1, B6 and Vitamin C. The trace metals are moderately contained in this fruit with richer concentrates of Calcium and Potassium.
Fats 5%
Carbohydrates 90%
Protein 5%
Glycemic load 4/100
fiber 1.8 gms
Vitamin A 14%
Vitamin C 44%
Potassium 5%
Water 85.2 g
Health Benefits: Tangerine is anti-inflammatory, anti-oxidant, heals wounds faster, restrict cholesterol absorption, improves digestion, is good for skin, boosts bone health, slows down ageing, gives a brighter skin and delays hair greying.
Trivia: Tangerine have intensive cleansing properties and are extremely beneficial for removing toxins from the body. Mandarins are highly respected in China and have been termed after the imperial officials of the Chinese royal court.

45. Watermelon

Nutrition Facts: Watermelon is a Vine fruit with origins in Southern Africa. They are very rich in Watermelonwater content and are a high sugar fruit. It is a very safe fruit for Children and adults alike as it contains all vitamins and minerals but in moderation. The only vitamin they have in substantial quantity is Vitamin C which is a water soluble Vitamin.
Fats 4%
Carbohydrates 89%
Protein 7%
Glycemic load 2/100
fiber 0.4 gms
Vitamin A 11%
Vitamin C 13%
Water 91.5 g
Health Benefits: Watermelon is excellent for your heart, improves bone health, shaves off the fats, boosts immunity function, expedites cell repair and soothes muscles.
Trivia: Watermelons have a lot of seeds inside but there are hybrids created some 50 years back to give out seedless melons. Watermelon has 92% water, one of the highest percentages in any fruit.

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Conditions You Can Treat With Cannabidiol (CBD)

Cannabidiol is just one of the many cannabinoids found in marijuana, however, it is probably the most medically advanced substance in the world. Here’s what CBD can help treatment with…

Conditions You Can Treat With Cannabidiol (CBD)

There are more than 500 cannabinoids currently known to humanity and 1 of them is cannabidiol. It is easily the most interesting of all right next to THC as CBD has a ton of medicinal uses.

Thus, it is slowly becoming a global healing agent, but unlike “modern” drugs it has no negative side effects and can also help treat a number of conditions – some of which are extremely serious ones.

1. Cannabidiol VS Cancer

CBD has been proven to have antineoplastic properties which inhibit cancerous development and tumor growth. The stimulation of apoptotic pathways throughout the body forces the immune system to effectively destroy cancer cells.

2. Cannabidiol VS Multiple Sclerosis

Multiple sclerosis is an awful condition which is caused by the body’s own immune system attacking nerve endings. That results in  constant pain throughout the entire day.

However, marijuana is very well know for its pain relieving properties. More specifically, CBD has been found to relieve that exact same pain caused by multiple sclerosis.

Rough statistics show that up to 30% of multiple sclerosis patients in Europe puff weed to ease the symptoms of MS.

3. Cannabidiol VS Epilepsy

This battle is probably what CBD is most famous for currently and we all know who the winner is. There is still much to learn about the way cannabidiol works to stop seizures, but one thing’s for sure – the effects are there and no one can deny their power.

The countless success stories around the Internet of people treating their children’s epilepsy with medical marijuana (like this one) prove just how good of a medicine this plant is.

In the story mentioned above, we have a 9 year old girl with severe epileptic episodes in her earlier years going to 30 or more in a day and some days even more than 100.

However, since here mother started her on cannabis oil treatment, her daughter hasn’t had a single seizure in more than 18 months.

The sad part is that even though the results are too obvious to be true, hospitals are still denying medical marijuana renewals, because of the lack of scientific evidence of marijuana being a safe treatment option.

What a joke. Where’s the scientific evidence that any of the drugs you buy at your local pharmacy are a safe treatment option? There is none, because they aren’t.

They all do more damage than heal and if the same rule was applied to them as is to cannabis, there will be no pharmacies left.

4. Cannabidiol VS Depression

That lame state of mind we’ve all been at one point in our lives should be fought with the mind itself, however, throwing in some CBD in the mix won’t hurt at all.

According to this study, cannabidiol induces anti-depressant effects in mice. THC was also found to have these same anti-depressant properties which is why marijuana is a first choice for anyone feeling blue.

5. Cannabidiol VS Diabetes

CBD has been recently found to significantly reduce the incidence of diabetes in mice. This study showed that with the percentage lowered from 86% for non-treated mice to 30% in mice treated with cannabidiol.

This data proves that CBD can in fact inhibit and delay the destructive insulitis and inflammatory cytokine production.

6. Cannabidiol VS Schizophrenia

Recent research suggested that CBD is also an effective and at the same time safe treatment for patients suffering from schizophrenia – who isn’t right?

Cannabidiol has anxiolytic and anti-psychotic properties that help people with schizophrenia as well as another similar mind condition, namely bipolar disorder.

It has also been found to help negate some of the more unwanted effects of THC such as paranoia and anxiety. In my opinion, those are caused by the puffer’s mind frame right before they smoke.

7. Cannabidiol VS Cardiovascular Disease

Aside from the aforementioned serious conditions that CBD can help with, it can also help with the number 1 cause of death nowadays – cardiovascular disease.

According to this study, the same effects that cannabidiol exerts which help prevent diabetes are also responsible for its positive effects on cardiovascular disease.

CBD attenuated myocardial dysfunction, cardiac fibrosis, oxidative stress, inflammation, cell death, and interrelated signaling pathways.

Summary

Believe it or not, there are even more conditions that CBD can help with (probably even cure on its own), but a lot more research is needed to know.

However, since it acts on the endocannabinoid system in our bodies, which is located everywhere, it’s pretty logical to assume that it can help with almost anything.

The good thing is that CBD at least can be obtained legally much more easily than marijuana as a whole. That is due to the fact that it does not cause a high like THC.

But despite that fact, the decades of being demonized by the “health organizations” around the world have caused immense damage to the plant’s “image” including its underlying cannabinoids.

So, it will take time before marijuana and its substances become a (legal) major part of the medical industry, but once this happens, we will be surely looking at the medical revolution of the millennium.

Admin – February 2, 2016

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4 Reasons to Drink Pomegranate Peel Tea

pp

I love pomegranate, it’s a wonderful fruit to incorporate into your diet because it can help reduce brain inflammation and protect against Alzheimer’s and Parkinson’s.

After extracting the delicious aryls, do you normally throw out the pomegranate peels, right?

So did I, until I discovered their potential to help keep you healthy and happy.

During the late nineties scientists discovered the health benefits from the discarded part of this extremely beneficial fruit.

Chief amongst these discoveries were the substantial benefits you can derive from using pomegranate peels, especially in your digestive system.

So before you start tossing away what might be the best part of pomegranates, here are some key benefits to convince you otherwise.

4 Benefits of Pomegranate Peels

1. They’re a Great Tool to Fight Heart Diseases

Pomegranate peels are loaded with antioxidants. As their name might imply, antioxidants are extremely effective at eliminating oxidation from LDL cholesterol.

If your LDL cholesterol accumulates too much oxidization, it will eventually wreak havoc in your cardiovascular system, leaving you vulnerable to most heart diseases.

When it comes to antioxidants, I’ve felt that you can never get enough, especially if they come from a completely natural source.

 2.They’re Packed with Vitamin C

Vitamin C is an integral part of a healthy holistic diet. Its health benefits cover a lot of areas in your health, ranging from improving your immune system, your cardiovascular system, preventing prenatal health complications, avoiding wrinkles, and reducing your chances of developing ocular diseases.

Pomegranate peels carry enough vitamin c to render vitamin pills or tablets obsolete. This is perfect because we’re trying to base our diet’s needs on completely natural sources.

3.They’re an Effective Form of Detox

Remember the plentiful antioxidants that could help your heart? Well, here’s where they shine again. Pomegranate peels pack enough antioxidants to make them the perfect natural detox you can get your hands on.

If you ever feel the need to detox, be it to keep it in shape or if you feel like you want to spoil yourself, pomegranate peels make the perfect detox tea.

4.They Fine Tune Your Digestive System

Below this you’ll find my recipe for making pomegranate peel tea. This tea’s key strength is its ability to destroy the pathogenic cells that can wreak havoc within your gastrointestinal tract.

This makes it the perfect natural treatment for with multiple digestive diseases and their respective symptoms. They can range from diarrhea, salmonella, bile ulcers, and multiple forms of colitis.

So without further ado, here’s pomegranate peel tea recipe that’s the perfect addition to your healthy diet.

Homemade Pomegranate Peel Tea

Ingredients:

All you’ll really need is one part dried pomegranate peels to twenty parts water. For the purposes of keeping it simple think 10 to 12 grams of dried pomegranate peels paired with 200 milliliters of water.

Instructions:

  1. Place the dried pomegranate peels in an empty glass, preferably the one you’ll be using to drink it.
  2. Boil the 200 milliliters of water.
  3. Add the boiling water to the glass filled with pomegranate peels.
  4. Cover it with a lid and let it sit for 25 minutes.
  5. Do not strain it.
  6. Enjoy!

I’d recommend keeping it covered while you’re sipping it.

Sources:

Amazing Health Benefits of Pomegranate Peels.

http://www.natural–living.com/pomegrante-peel-benefits-recipes-and-more.html

Image Source: Cooking Fox

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The Health Benefits of Eating Ginger

ginger

Ginger is in the same plant family (Zingiberacea) that includes the medicinal powerhouse turmeric, and which only recently was proven to be 100% effective in preventing the development of type 2 diabetes in prediabetics, according to a study published in the American Diabetes Association’s own journal Diabetes Care.

In the new ginger study, titled “The effect of ginger consumption of glycemic status, lipid profile and some inflammatory markers in patients with type 2 diabetes mellitus,”[i] 70 type 2 diabetic patients were enrolled in a double-blinded, placebo-controlled clinical trial, the objective of which was to assess the effect of ginger consumption on glycemic status, lipid profile and some common inflammatory markers associated with the condition.

The trial participants were divided randomly into a ginger group and control group, receiving either 1600 mg ginger or a 1600 mg placebo daily for 12 weeks. The patients were measured before and after the intervention for blood sugar levels, blood lipids, C-reactive protein, prostaglandin E2 and tumor necrosis factor alpha (TNFα).

As a result of the intervention, ginger treatment reduced the following parameters significantly compared with the placebo group:
  • Fasting plasma glucose
  • HbA1C (aka glycated hemoglobin) – a measurement of how much damage is being caused by sugars to red blood cells in the body, reflective of body wide damage caused by chronically elevated blood sugar
  • Insulin
  • HOMA (the homeostatic model assessment) – which measures insulin resistance and beta-cell function (the pancreatic cells that produce insulin)
  • Triglycerides
  • Total cholesterol
  • C-reactive protein (CRP) – a marker of inflammation
  • Prostaglandin E2 (PGE2) – a marker of inflammation

No significant differences in HDL, LDL and TNFα between two groups (p > 0.05).

The researchers concluded:

“Ginger improved insulin sensitivity and some fractions of lipid profile, and reduced CRP and PGE2 in type 2 diabetic patients. Therefore ginger can be considered as an effective treatment for prevention of diabetes complications.”

This is, of course, not the first study to establish the value of ginger for diabetes. Simply dropping the two search terms “diabetes” and “ginger” into Pubmed.gov will draw up 63 results. Our database of abstracts on ginger contains a number of gems on its benefit for both type 1 and type 2 diabetes which can be viewed here: Ginger Health Benefits.

Additionally, the research on turmeric (and its primarily polyphenol curcumin) as a diabetes aid is far more plentiful, with 123 results for the search terms “turmeric” and “diabetes,” and 252 for “curcumin” and “diabetes,” on the National Library of Medicine’s Pubmed.gov database. To view our curated research on turmeric’s diabetes benefits (as well as for 600 other disorders), view our page on the topic: Turmeric Health Benefits.

How Much Was Used?

The amount of ginger used in the study amounted to 1.6 grams, which is a non-heroic, ‘culinary’ dose of approximately a quarter of a teaspoon. In the study, participants were given two doses of 800 mg, delivered twice daily, orally through capsules. This dose scheme points to the fact that higher doses does of complex plant extracts within the spice category are not necessarily better, and in fact, in some cases, may actually have effects opposite to the expectation. This study, for instance, found that rosemary at a lower dose (750 mg) improved cognition whereas a higher dose (6,000 mg) interfered with it. The point is that lower doses, as used traditionally in culinary applications, passed down to us through previous generations as ‘recipes’ (literally: ‘medical prescriptions’), may be more effective than higher ones; a perspective that obviously turns conventional pharmacological wisdom and practice on its head. Learn more here.

Other Essential Resources for Type 2 Diabetes

The GreenMedInfo.com database now contains 350 abstracts on 180 natural substances that have been researched to have potential value in the prevention and treatment of type 2 diabetes, and which can be viewed on our Type 2 Diabetes Research page.  The resource also includes Problem Substances (e.g. fructose, BPA), Therapeutic Actions (e.g. yoga, low carb diets) and Problematic Actions (e.g. vaccination, microwave cooking) linked to this condition in the published research. We also have a curated health portal on Blood Sugar Problems (click hyperlink to view) which aggregates both our research sections on type 1 and type 2 diabetes and our reporting on various studies related to these conditions in greater depth.

[i] Tahereh Arablou, Naheed Aryaeian, Majid Valizadeh, Faranak Sharifi, Aghafatemeh Hosseini, Mahmoud Djalali. The effect of ginger consumption on glycemic status, lipid profile and some inflammatory markers in patients with type 2 diabetes mellitus. Int J Food Sci Nutr. 2014 Feb 4. Epub 2014 Feb 4. PMID: 24490949

This article was republished with permission from greenmedinfo.com. 

Image Source:

whstatic.com

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Nigella Sativa – The Remedy For Everything But Death

 

This humble, but Immensely powerful seed, kills MRSA, heals the chemical weapon poisoned body, stimulates regeneration of the dying beta cells within the diabetic’s pancreas, and yet too few even know it exists.

The seeds of the annual flowering plant, Nigella Sativa, have been prized for their healing properties since time immemorial.  While frequently referred to among English-speaking cultures as Roman coriander, black sesame, black cumin, black caraway and onion seed, it is known today primarily as black seed, which is at the very least an accurate description of its physical appearance.

The earliest record of its cultivation and use come from ancient Egypt. Black seed oil, in fact, was found in Egyptian pharoah Tutankhamun’s tomb, dating back to approximately 3,300 years ago.[i]  In Arabic cultures, black cumin is known as Habbatul barakah, meaning the “seed of blessing.” It is also believed that the Islamic prophet Mohammed said of it that it is “a remedy for all diseases except death.”

Many of black cumin’s traditionally ascribed health benefits have been thoroughly confirmed in the biomedical literature. In fact, since 1964, there have been 458 published, peer-reviewed studies referencing it.

These 22 pharmacological actions are only a subset of a far wider number of beneficial properties intrinsic to the black seed. While it is remarkable that this seed has the ability to positively modulate so many different biological pathways, this is actually a rather common occurrence among traditional plant medicines.

Our project has identified over 1600 natural compounds with a wide range of health benefits, and we are only in our first 5 years of casual indexing. There are tens of thousands of other substances that have already been researched, with hundreds of thousands of studies supporting their medicinal value (MEDLINE, whence our study abstracts come, has over 600,000 studies classified as related to Complementary and Alternative Medicine).

Take turmeric, for example. We have identified research indicating its value in over 600 health conditions, while also expressing over 160 different potentially beneficial pharmacological actions. You can view the quick summary of over 1500 studies we have summarized on our Turmeric Research page, which includes an explorative video on turmeric. Professional database members are further empowered to manipulate the results according to their search criteria, i.e. pull up and print to PDF the 61 studies on turmeric and breast cancer.  This, of course, should help folks realize how voluminous the supportive literature indicating the medicinal value of natural substances, such as turmeric and black seed, really is.

Black seed has been researched for very specific health conditions. Some of the most compelling applications include:

  • Type 2 Diabetes: Two grams of black seed a day resulted in reduced fasting glucose, decreased insulin resistance, increased beta-cell function, and reduced glycosylated hemoglobin (HbA1c) in human subjects.[ii]
  • Helicobacter Pylori Infection: Black seeds possess clinically useful anti-H. pylori activity, comparable to triple eradication therapy.[iii]
  • Epilepsy: Black seeds were traditionally known to have anticonvulsive properties. A 2007 study with epileptic children, whose condition was refractory to conventional drug treatment, found that a water extract significantly reduced seizure activity.[iv]
  • High Blood pressure: The daily use of 100 and 200 mg of black seed extract, twice daily, for 2 months, was found to have a blood pressure-lowering effect in patients with mild hypertension.[v]
  • Asthma: Thymoquinone, one of the main active constituents within Nigella sativa (black cumin), is superior to the drug fluticasone in an animal model of asthma.[vi] Another study, this time in human subjects, found that boiled water extracts of black seed have relatively potent antiasthmatic effect on asthmatic airways.[vii]
  • Acute tonsillopharyngitis: characterized by tonsil or pharyngeal inflammation (i.e. sore throat), mostly viral in origin, black seed capsules (in combination with Phyllanthus niruri) have been found to significantly alleviate throat pain, and reduce the need for pain-killers, in human subjects.[viii]
  • Chemical Weapons Injury: A randomized, placebo-controlled human study of chemical weapons injured patients found that boiled water extracts of black seed reduced respiratory symptoms, chest wheezing, and pulmonary function test values, as well as reduced the need for drug treatment.[ix]
  • Colon Cancer: Cell studies have found that black seed extract compares favorably to the chemoagent 5-fluoruracil in the suppression of colon cancer growth, but with a far higher safety profile.[x] Animal research has found that black seed oil has significant inhibitory effects against colon cancer in rats, without observable side effects.[xi]
  • MRSA: Black seed has anti-bacterial activity against clinical isolates of methicillin resistant Staphylococcus aureus.[xii]
  • Opiate Addiction/Withdrawal: A study on 35 opiate addicts found black seed as an effective therapy in long-term treatment of opioid dependence.[xiii]

Sometimes the biblical reference to ‘faith the size of a mustard seed moving mountains’ comes to mind in connection with natural substances like black seeds. After all, do seeds not contain within them the very hope for continuance of the entire species that bore it?  This super-saturated state of the seed, where life condenses itself down into an intensely miniaturized holographic fragment of itself, promising the formation of future worlds within itself, is the very emblem of life’s immense and immortal power.

If we understand the true nature of the seed, how much life (past, present and future) is contained within it, it will not seem so far-fetched that it is capable of conquering antibiotic resistant bacteria, healing the body from chemical weapons poisoning, or stimulate the regeneration of dying insulin-producing beta cells in the diabetic, to name but only a fraction of black seed’s experimentally-confirmed powers.

Moving the mountain of inertia and falsity associated with the conventional concept of disease, is a task well-suited for seeds and not chemicals. The greatest difference, of course, between a seed and a patented synthetic chemical (i.e. pharmaceutical drug), is that Nature (God) made the former, and men with profit-motives and a deranged understanding of the nature of the body made the latter.

The time, no doubt, has come for food, seeds, herbs, plants, sunlight, air, clean water, and yes, love, to assume once again their central place in medicine, which is to say, the art and science of facilitating self-healing within the human body. Failing this, the conventional medical system will crumble under the growing weight of its own corruption, ineptitude, and iatrogenic suffering (and subsequent financial liability) it causes. To the degree that it reforms itself, utilizing non-patented and non-patentable natural compounds with actual healing properties, a brighter future awaits on the horizon. To the degree that it fails, folks will learn to take back control over their health themselves, which is why black seed, and other food-medicines, hold the key to self-empowerment.

 Source: GreenMedInfo

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Hand Pressure Points – Every Body Part Is In The Palm Of Your Hand

Western medicine has not yet satisfactorily addressed chronic pain or discomfort in varying parts of our body. Alternative medicine can often be light-years ahead when it comes to relieving pain.

Although a combination of both western and alternative medicine, is probably the most sensible route overall, it is worth looking at the benefits of an alternative form of pain resolution, such as reflexology.


The principles of reflexology have led to the idea of finding the pressure points within the palm of your hand that are connected to the part of the body causing you pain. By pressing the thumb point into the corresponding part of the hand for 5 seconds, releasing for 3 seconds, pressing again and repeating this cycle for several minutes, several times a day you will get results. This methodology as well as others are demonstrated in this video.

In the video you are about to watch, Dr. Oz’s guest is a reflexologist who explains that both the hands and feet can be seen as a microcosm of our entire body. Five audience members come to the stage to explain what part of their body is causing them chronic discomfort or pain. For each malady, the reflexologist explains which part of the palm is connected to the body part involved. She then demonstrates how using one hand, different forms of pressing or massaging of a particular part of the palm of the other hand will, over time, alleviate the pain experienced.

The audience members in this video suffered from: (1) Constipation and bloating (2) Insomnia and exhaustion (3) Sinus congestion (4) Upper back pain (5) Low libido. The reflexologist showed them how to work on their own palms to alleviate their pain or problem. She explained what sensations they would experience as they applied pressure and massage, that would signal that they were working in the correct area. Her explanations were fascinating and easy to follow.


After watching this I will try a few of the methods demonstrated for things that I need relief from. Let us know what you think about reflexology after watching the video. Have you ever tried it and had success? Will you give it a try?

September 10, 2015

 

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20 Amazing Health Benefits of Okra

Okra WonderOne of the best therapeutic vegetables is known as Okra. After you read this article, we are certain that you will begin utilizing Okra as a part of your every day diet.

What is Okra?
This therapeutic vegetable is grown all throughout the tropical and warm mild districts around the globe for its stringy fruits or “pods”. Okra can be consumed as a vegetable.  Okra aka “Lady’s finger” is in with the Malvaceae (mallows) family and is named deductively as Abelmoschus esculentus.

Why should you incorporate Okra in your eating regimen?

These are the medical advantages of Okra:

Brings Down Bad Cholesterol: Okra (soluble fiber pectin) helps lower the serum (bad) cholesterol and avoids atherosclerosis.

For Pregnancy and Fetal advancement: Okra helps prevent unnatural birth cycles, promotes development of the fetal neural tube, and prevents imperfections in the tube.

Skin Detoxifier: Okra (Vitamin C, fiber aids toxic) is utilized to repair body tissues, heal psoriasis, eliminate pimples, and other skin conditions.

Treats Genital Disorders: Okra treats genital issue like syphilis, extreme menstrual bleeding, leucorrhoea, dysuria, and gonorrhea.

For Asthma: It can shorten the duration of asthma manifestations and prevent deadly attacks.  Okra is high in vitamin C, has anti-inflammatory and antioxidant properties.

Reduces Colon cancer risk: Okra cleans out the intestinal tract with its insoluble fiber, diminishing the danger of colon-rectal tumor. The high cell reinforcements in Okra aid in securing the immune system against unsafe free radicals and avoid transformation of cells.

Immunity Booster: Okra is a decent immune booster food high in antioxidants and vitamin C. Other vital minerals like calcium, iron, magnesium, manganese, battle against unsafe free radicals and support the immune system.

Rich Fiber Source: Okra helps regulate digestion, and regularization of entrails with its filaments.

Rich Protein Source: The superb wellspring of top notch vegetable protein and oils, cystine, advanced with amino acids like tryptophan, and other sulfur amino acids content are contained in the seeds of Okra.

Lively Hair: Okra is an extraordinary hair conditioner, battles dandruff and lice, scalp cream for dry and irritated scalp and adds a youthful sheen to your hair.

Treats Sun strokes: Okra eases general misery, weakness, and fatigue.

Relieves Constipation: the mucilaginous and rich fiber content in Okra cases helps enhance stool mass, binds poisons, guarantees simple solid discharges, encourages fitting assimilation of water, and lubricates the intestines with its common purgative properties.

Probiotics: Okra facilitates the propagation of probiotics and helps the natural production of vitamin B complex.

Diabetes: Okra regulates glucose levels. The kind of fiber found in Okra i.e. Eugenol, aids in settling glucose by controlling the rate at which sugar is ingested from the intestinal tract. Learn how to make okra water in the video below.

Feeds Blood Network: Okra helps build the structure of blood vessels.

Respiratory soother: The antioxidants in okra along with a large content of vitamin C are effective in treating respiratory problems and has shown to reduce the frequency of asthma attacks in patients.

Counteracts Anemia: Helps red blood cell production.

Prevents Obesity: the Okra’s fiber helps in keeping you full, and the copious supplements sustain you.

Ulcers: The same mucilage in okra which helps ease digestion can also heal and relieve the pain of stomach ulcers.

Strong Bones: Okra is an excellent source of vitamin K which is vital for reinforcing bones and counteracting osteoporosis.

 

How To Make Okra Water:

How To Grow Okra From Seed:

Sources:

http://www.healthyfoodteam.com/

http://www.curejoy.com/

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How to Combine Foods for Optimal Health

proper-food-combining-chart

By Dr. Mercola

Dr. Wayne Pickering is a naturopathic physician on the East Coast of Florida, and was a good friend of fitness legend Jack Lalanne. He gave a beautiful eulogy at Jack’s funeral. At the age of 67, he swims several miles a week in addition to extensive biking and a wide variety of calisthenics, pushups and pull ups.

He has quite an impressive exercise regimen and is a personal inspiration to me as I hope to be in as good a shape as he as that age. He also has one of the most positive attitudes of anyone I know.

He eats plenty of fruit and caused me to seriously reevaluate my position on consuming fruits and I have gradually been increasing my intake of them, especially mangoes, which is his pseudonym (Mango Man). He even has a variety of mangoes named after him. I actually have two of the Pickering mangoes growing in my yard.

But one of the things he’s known for in the nutrition world is food combining—and he is truly like a walking billboard for his program. The man looks about 20-30 years younger than his calendar age.

“Age is not a matter of years; it’s a matter of condition. You can keep your health up until you die because you have 75 to 90 trillion cells in your body that work symbiotically on your behalf striving towards health. You cut yourself? It’s going to heal without a thought. It just does,” he says.

Improper food combining is one of the primary factors that cause gas, flatulence, heartburn, and upset stomach. What’s worse, poor digestion can also contribute to malnutrition, even if you think you’re eating a decent diet.

In his youth, Dr. Pickering was no different from most Americans today—severely overweight, out of shape, and eating the wrong foods. He recalls the key moment that turned his life around:

“I was in Illinois when I came back from Vietnam. I stayed up there for a year in Rockford. A little lady found me one day in a distraught situation. She owned a health food store. I went in there, and I bought a bottle of vitamins and a little book, How to Be Healthy with Natural Foods, by Edward E. Marsh.”

He also found a postcard-sized food combining chart. He’d had frequent stomach pains for years, and was absolutely shocked when 24-hours after putting the information into practice, he didn’t suffer with indigestion anymore.

Since then, Dr. Pickering has become an avid teacher of natural health, in which health and longevity is the natural outgrowth of proper nutrition—which also encompasses proper food combining, to optimize digestion.

ashton-foodcombiningrules

Three Principles of Health

 

Many are under the mistaken belief that the human body is a frail instrument, prone to disease and pre-programmed to decay. Dr. Pickering wholeheartedly disagrees, and I second that motion. The truth is, your body is infinitely wise, with a natural inborn “instinct” toward health, and by following certain natural principles, you allow your body to do what it does best, which is to maintain an equilibrium of health. Dr. Pickering’s three basic principles of health are:

  1. You are automatically healthy, by design, and sick only by default
  2. You don’t catch disease; you “earn” it, as it stems from “crud in the blood from being drunk with junk,” as he says
  3. You get well by what comes out of you, not by what goes into you

In essence, health is as much based on getting rid of toxins and other harmful substances as it is based on optimizing your nutrition. Part and parcel of this philosophy is that food is your number one ally. And while certain nutritional supplements can be beneficial, they will not allow you to circumvent a poor diet. They can only complement your diet; they cannot take the place of a meal.

“Nutrition doesn’t heal. It doesn’t cure. It doesn’t do anything,” Dr. Pickering says. “It’s a science though and it never changes... Here’s what nutrition is: it’s a series of four processes that your body employs to make food materials for the body to use.”

Those four processes are the following:

  1. Digestion
  2. Absorption
  3. Assimilation
  4. Elimination

Four Principles of Wholesome Nutrition

According to Dr. Pickering, one of the most important factors when it comes to healthful eating is to make sure you’re eating foods that are in season. Your constitution changes with the seasons of your local climate, and eating local foods when they’re in season is a natural way to harness that intrinsic relationship your body has with the Earth.

Seasonal foods will typically be at their cheapest when they’re in season, and will be readily available in most stores and farmers markets. Dr. Pickering’s food combining guide1 can also help you determine which foods are in season, in addition to how to combine them for optimal health.

Next, Dr. Pickering advises eating foods that are indigenous to your area. Eskimos, for example, are not going to reap the same nutritional rewards from watermelon as someone living in the American South where watermelons grow naturally. The climate itself makes nutritional demands on your body.

Third, you also want to select foods according to the type and amount of physical activity you’re involved in (an office worker, for example, will not benefit from the diet of a triathlete), and lastly, you want to choose foods according to your body’s digestive chemistry. As a side note, albeit an important one, Dr. Pickering also points out the importance of your thoughts.

“Your thoughts, you see, help to govern chemistry,” he explains. “When you sit down to eat, it’s crucial to not talk about problems at the dinner table; talk about joyous things just because it gives you a chance to get together [with each other].”

Recent research has even confirmed that if you want to make your food taste better, and more thoroughly enjoy the experience of a meal, perform a ritual first. One of the most rewarding rituals you can do before a meal is to stop and give thanks for your food.

Not only might this make your food taste better, but also people who are thankful for what they have are better able to cope with stress, have more positive emotions, and are better able to reach their goals. People who give thanks before they eat also tend to eat more slowly and savor the meal more so than those who do not, lending a natural transition to mindful eating, which has a direct and beneficial impact on digestion.

8-food-combining-chart

Why Food Combining Matters

Wayne is probably best known for promoting the importance of food combining. If the food you eat is not digesting properly, not only can painful gas, heart burn, acid reflux and other stomach problems arise, but your body will also be deprived of critical nutrients.

The short definition of digestion is: you put food or liquid into your mouth, swallow it, and then your body breaks these molecules down into a size it can absorb. What your body doesn’t use is excreted as waste. These are the four processes listed above—digestion, absorption, assimilation and elimination. But food is actually broken down in a number of different areas, including in your mouth, stomach, and the first and middle sections of your small intestine, called the duodenum and jejunum respectively. Furthermore, you have two kinds of digestion:

  1. Mechanical (chewing and churning) digestion
  2. Chemical digestion

Food combination takes into account the area and complexity of digestion of each food, to ensure it goes through your entire digestive system with ease. Dr. Pickering explains:

“There’s only one food that chemically breaks down in the stomach and that’s protein. Proteins require pepsin, a very highly acidic [enzyme] in conjunction with hydrochloric acid. But the hydrochloric acid doesn’t have the ability to break the food down. It just sets the medium for the concentration of the amount of pepsin that’s poured into the stomach to digest whatever food that’s in there. The intelligence of this human body is phenomenal.”

There are three primary categories of food: proteins, carbohydrates, and fats. Proteins, again, begin their digestion chemically in your stomach. Carbohydrates are divided into two categories: fruits and starches. While fruits pass through your digestive system with relative ease, starches require three levels of breakdown; the very first stage is in your mouth. That’s why it’s crucial to carefully chew starchy foods.

According to the rules of food combination, you do not want to mix proteins and starches in the same meal. This means, no bun with your hamburger, no meatballs if you have pasta, no potatoes with your meat… Why is that? Dr. Pickering explains:

“Starches require an alkaline digestive medium to digest. If you put your fist in your stomach while it’s digesting steaks and all that, chances are, you wouldn’t have a hand anymore. The acid is intense… When you mix them both together – an acid-type of food and an alkaline – basic chemistry shows that they don’t digest. They neutralize. Then what happens? If the food is not digesting… it’s going through your body [undigested], throwing it into all kinds of turmoil.”

Related Article: What Happens to your body when you eat Meat & Potatoes Together

The Three Commandments of Food Combination

Dr. Pickering lays out three basic commandments of eating that he recommends you not deviate from:

    1. No proteins and starches at the same meal, as they neutralize each other and prevent proper digestion of either food. To ensure proper digestion of each food, wait two hours after eating a starch before eating protein. And wait three hours after eating protein before eating a starch.
    2. No fruits and vegetables at the same meal. Fruits are either a single or double sugar, whereas the starches are a triple sugar. Fruits mechanically break down in your stomach, but chemically, they don’t break down until they reach the third and fourth stage of your digestive system, which are in your small intestine. Starches, again, are broken down in three different stages, starting in your mouth.

According to Dr. Pickering, this is also why it’s crucial to not eat dessert after a meal. When you do, it gets trapped in your stomach with all that other food, where it starts to rot as it’s not being chemically digested there. Therefore, eat fruit 30-60 minutes before dinner. The same applies if you want to eat another piece of fruit. Acidic fruits, such as lemons for example, also do not combine well with starches. Lemon and banana is but one example of a combination that is sure to lead to gastrointestinal upset…

Many people consider tomatoes a fruit, yet it’s commonly added to salad. Dr. Pickering classifies tomatoes as a “fruit-vegetable,” because even though they don’t have the sugar like most fruits, they’re still an acidic fruit-vegetable. As such they’re okay to combine with other vegetables. He suggests the following recipe for an excellent salad:

“Any kind of vegetable that has seed in it; for example summer squash, zucchini, eggplant, cucumbers, bell peppers, and okra—those are all fruit-vegetables. Your tomatoes go well with those. And since lettuce and celery have a neutral effect, as far as the breakdown of food, the celery and the lettuce combine very well with all of that. You can also add avocados.”

  1. “Eat melon alone, or leave it alone, or your stomach will moan.” In short, melons do not digest well with other foods and will frequently cause problems unless consumed by itself.

The When and What of Eating

According to Dr. Pickering, the amount and sequencing of the foods you eat can also make a difference. He recommends the following eating schedule:

  • Morning meal: The least concentrated foods, in the greatest amount. Ideal food choice: fruits
  • Middle of the day: More complex foods, but in a smaller amount than your first meal. Ideal food choice: starchy carbs
  • Evening: The most concentrated foods, but in the least abundant amount. Ideal food choice: protein
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15 Health Conditions Helped By Drinking Lemon Water In the Morning

lemon-drink

1. Helps Heal Acne

Consuming lemon water, helps metabolize the acidic temperament of the body alleviating and preventing acne breakouts.
You can also rub the juiced lemons on your face to help with acne.

 

2. Appetite Suppression and Weight Loss

The vitamins and enzymes in lemons help regulate blood sugar in order to maintain normal weight levels.  Pectin fiber helps fight hunger cravings. Lemon juice is also a digestive aid. It encourages the production of bile, which is what breaks down food during digestion.

3. Flushes Out Kidney Stones

Potassium in lemons helps increase citrate levels in the urine to prevent oxalate from forming.

 

4. Boosts your immune system

Lemon water is a great support to the lymphatic system, which works in conjunction with your immune system to trap and eliminate pathogens.

 

5. Gall Bladder Pain

Drinking lemon water while eating has helped some deal with painful gall bladder stones.

 

6. Cold and Flu Remedy

Lemons are high in vitamin C, a natural antioxidant that enhances the immune system and has antiviral and antibacterial properties.

 

7. GERD (Gastroesophageal Reflux Disease)

One reader used to go through TUMS like candy and since drinking lemon water, two weeks later, she hasn’t needed them.

 

8. Harder Finger Nails

Several people mention they feel lemon water has increased the hardness of nails and cleared up white spots seen on them.

 

9. Fights Off Food-Borne Illnesses

This might be handy while traveling. Drink lemon water to avoid food poisoning.

10. Helps Deal With Fibromyalgia

A combination of lemon water and yoga stretches helps a reader deal with exhaustion due to fibromyalgia.

11. Reduces Inflammation

Lemons have anti-inflammatory properties. They also help neutralize acidity which is the main cause of tissue inflammation.

 

12. Relieves Sore Muscles After Exercise

Have a hard workout? Squeeze a lemon into a glass of water and feel the pain ease.

 

13. Reduces Joint Swelling And Pain

Lemon water can help reduce uric acid in our joints, which is one of the main causes of inflammation, especially as related to arthritis.
One reader suffered a compressed vertebrae and the doctors were surprised that she was in less pain than is normal–she credits drinking lemon water.

 

14. Reduces Alcohol Cravings

Whether you’re in recovery or just cutting back, one reader reports success by drinking lemon water at parties to help kick a craving for alcohol.

 

15. Helps With Colitis

Colitis is an imbalance of acid/alkaline levels in the body so it’s no wonder that lemons can help with this. Drinking a glass of lemon water a day is a great way to bring your pH levels back into balance and reduce acidity.

Source: Living Traditionally

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