Health benefits of Apples

HEALTH BENEFITS OF APPLE:
Apples are very effective and beneficial in followning aspects and helps in:

1: BONE PROTECTION

2: ASTHMA HELP

3: WEIGHT LOSS

4: DIABETES MANAGMENT

5: LOWER CHOLESTROL

6: ALZHEIMER`S PROTECTION

7: LUNGS,BREAST,COLON,LIVER CANCER

In all obeve mentioned aspects, Apples are very effective and beneficial so keep eating apples and enjoy your life.

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HEALTH BENEFITS OF CHILI PEPPERS

Health benefits of chili peppers

Chili pepper contains an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties.

Chilies contain health benefiting an alkaloid compound in them, capsaicin, which gives them strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals.

Fresh chili peppers, red and green, are rich source of vitamin-C. 100 g fresh chilies provide about 143.7 µg or about 240% of RDA. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis inside the human body. Collagen is one of the main structural protein required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps protect from scurvy, develop resistance against infectious agents (boosts immunity), and scavenge harmful, pro-inflammatory free radicals from the body.

They are also good in other antioxidants such as vitamin-A, and flavonoids like ß-carotene, a-carotene, lutein, zea-xanthin, and cryptoxanthin. These antioxidant substances in capsicum help protect the body from injurious effects of free radicals generated during stress, diseases conditions.

Chilies carry a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Chilies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that human body requires them from external sources to replenish.

Chili peppers have amazingly high levels of vitamins and minerals. Just 100 g provides (in % of recommended daily allowance):

240% of vitamin-C (Ascorbic acid),

39% of vitamin B-6 (Pyridoxine),

32% of vitamin A,

13% of iron,

14% of copper,

7% of potassium,

but no cholesterol.

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HOW TO LOSE YOUR WEIGHT WITH LEMON: A VERY EFFECTIVE METHOD

How to lose your weight with lemon

Lemons are one of the best nature’s weapons in the burning fat war. A diet comprised of lemons will help you lose weight on a daily basis and you will be able to achieve the body figure that you’ve always wanted. Using the recipe described below in combination with a healthy diet can help you lose weight very quickly, almost 1 kg daily.

This drink will also clean your body of toxins that you accumulate each day. Not only that, it will boost and strengthen your immune system. Our body loses Vitamin C every day, and this is one of the healthiest ways of replenishing it.
Fans of Beyonce will be particularly interested in the diet below because she used this very same recipe to lose 38 kg after she gave birth.

Ingredients:

• 8 cups of water

• Squeezed lemon juice (6 lemons)

• ½ cup of honey

• Few ice cubes

• 10 mint leaves

When you make a drink using lemons or honey, never let the water come to a boil. You need it to be lukewarm. So, when you’ve brought the water to the appropriate temperature, just add all the ingredients in it and leave the mixture in the fridge for a couple of hours. After that just strain it and combine it with your meals.
The best time of the day to consume this mixture is just before breakfast. After that your breakfast should be consisted strictly of fruit. After a couple of hours drink another glass of the mixture and combine it with a snack of unroasted almonds.
For lunch you will need a lettuce salad with olive oil and apple cider vinegar, which will help you burn fat quickly, and one boiled egg. After lunch drink another glass of the mixture and combine it with a fruit of your choice.
For dinner you can have chicken or grilled fish with a salad. Drink another glass two hours before bedtime.
By adhering to this diet you will not only lose weight, but rid your body of toxins too. For maximum results you have to drink the entire amount of the mixture during the day. Do this for five days straight and make sure to combine it with other healthy meals.

 

     

 

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How to fight with cancer with green

Berries

Berries are good sources of vitamin C and fiber. According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, foods high in vitamin C probably protect against cancer of the esophagus, while foods containing dietary fiber probably decrease colorectal cancer risk.

All berries, but particularly strawberries and raspberries, are rich in ellagic acid. In laboratory studies, this phytochemical has shown the ability to prevent cancers of the skin, bladder, lung, esophagus and breast. Research suggests that ellagic acid seems to utilize several different cancer-fighting methods at once: it acts as an antioxidant, it helps the body deactivate specific carcinogens and it helps slow the reproduction of cancer cells.

Strawberries also contain a wide range of other phytochemicals, called flavonoids, each of which seems to employ a similar array of anti-cancer strategies.

Blueberries contain a family of phenolic compounds called anthocyanosides, which many scientists believe are among the most potent antioxidants yet discovered.

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Green Vegetables: And Their Nutritional Values

Vegetables, like fruits, are low in calories and fats but contain good amounts of vitamins and minerals. All the Green-Yellow-Orange vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin-A, and vitamin K.

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Best vegetables to grow in summer.

Hot Peppers

 

Hot peppers may have made Oprah’s list of top super foods (you know how we feel about the term super foods!) but there is a lot to be said for good ol’ hot peppers. Chief among its benefits, hot peppers boast a hefty dose of capsaicin, a compound that can alleviate the symptoms of migraine headaches, arthritis, inflammation, gastric ailments (really!), reduce the risk of cancer AND serve as a thermogenic agent to speed metabolic activity. In addition, hot peppers are high in antioxidant carotenes and flavonoids, and contain about twice the amount of vitamin C as oranges. Due to the intense flavor of the peppers, they are best used to spice up everyday soups, stews, chili dishes, stir fries, salads and salsas.

Kohlrabi

 

Often referred to as cabbage turnip, this green vegetable looks almost like an oversized radish, complete with a ball-like bulb and bushy sprouting leaves. When selecting a kohlrabi, look for smallish, firm bulbs less than 3 inches in diameter (the larger ones tend to be woody and have a more earthy taste). So why stock up? First, kohlrabi is an excellent source of vitamin C as well as potassium. When raw, it can be added to salads and vegetable platters or served as relish. When cooked, it can be steamed for inclusion in casseroles or hollowed out, stuffed with a meat or vegetable filling and oven baked much like a stuffed pepper.

Mushrooms

 

Although there are different types of mushrooms available year round, summer is the season for chanterelles and porcinis varieties. With a low sodium and fat content and high levels of fiber and riboflavin, niacin, potassium and riboflavin, mushrooms are an excellent way to add bulk to a meal without dramatically changing the nutrition content of foods. When shopping for mushrooms, they should be dry and firm and, if open, should have gills that are intact and appear fresh. Mushrooms will generally keep for several days if stored in a paper bag in a refrigerator and should be cleaned – preferably with a damp cloth – before cooking. Mushrooms can be served raw, added to salads or sautéed, grilled or broiled for inclusion in any number of dishes.

Shallots

 

Of all the vegetables in the onion and leek family, shallots have one of the highest concentrations of antioxidants. In addition, they have also shown to have anti-bacterial, anti-inflammatory, and anti-allergic properties. As such, shallots are associated with a reduction in risk for several cancers, including those affecting the liver and colon as well as heart disease and diabetes. If you’re thinking of trading in your regular white onion for a shallot, choose those that are firm and appear dry. When cooking, separate similar to a garlic clove and use as a base for sauces or to add taste and texture to casseroles, stir fries or other dishes where onions are common.

Zucchini

Freshest – and most plentiful – among local growers between May and July, zucchinis are an excellent source of vitamin C and manganese and a good source of dietary fiber, magnesium, vitamin A, potassium, copper, folate, phosphorus, omega-3 fatty acids, protein and several B vitamins. When shopping for zucchini, look for those that resemble a cucumber in size and shape and have a smooth, thin skin that is either green or yellow in color. To enjoy, cut in half, drizzle with oil, salt and pepper and bake at 350 degrees for 20-25 minutes. If you’d prefer your zucchini raw consider chopping julienne and serving as part of a vegetable platter or add grated to salads, sandwiches and other summer salads.

Our top summer produce picks will change from one summer to the next. In fact, ask us what our top 10 veggie recommendations are next week and we are likely to serve up a different list entirely. There are so many delicious veggie options it is difficult to be too partial to any item for too long.

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Top 5 vegetables for upcomming summer

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While the wild world of global trading means that we now have access to many fruits and vegetables year round, somehow fruits and vegetables just taste better when you purchase them in season and literally days after its been picked!

The following is a list of vegetables (and a couple fruits that couldn’t be missed!) that will be hot this summer season:

1. Arugula

A fixture of many-a-bistro salad, arugula is an excellent source of folate and vitamin C as well as a good source of calcium. Although arugula is typically mildly flavored, larger leaf varieties can have a more peppery, almost hot taste than the smaller, softer leaf variety, so choose your arugula accordingly! Arugula is typically best served in a salad with olives, hard-boiled eggs, onions and salty cheeses and is most flavorful when paired with lemon juice or vinaigrettes with a strong acid content, such as aged red wine.

2. Avocados

Although available year round, California’s Hass avocados are at their peak in the summer months! Touted most frequently for their high quantity of good fat (or oleic, mononunsaturated and therefore heart-healthy fat), avocados are also an excellent source of potassium, folate and vitamins C and B6, and are considered a good source of thiamin, riboflavin, niacin and magnesium. In addition, avocados also contain a compound that helps with the absorption of healthy carotenoids from vegetables, making them a welcome addition to a seasonal chopped salad (or when combined with store-bought salsa for a quickie guacamole) To pick the perfect avocado, look for those that have a uniform and unblemished skin that gives gently when pressed.

3. Blueberries

Although technically a fruit, blueberries are just too darn delicious to pass up for the summer season. Relatively low in calories and carbohydrates, blueberries boast a ridiculously high level of antioxidants that protect against free-radical activity that can cause cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer. In addition, blueberries also boast a high level of vitamin C, manganese and dietary fiber. When selecting blueberries, look for those that are firm, deeply hued and are stored in containers that allow them to move freely and do not appear moist (both of which can lead to premature molding). Store in a cold, dry place and wash only when ready to serve as moisture can damage the berries or spur the degeneration process. Blueberries can be eaten alone, added to breakfast smoothies or protein shakes, sprinkled on top of a salad or served as a desert with fresh cream.

4. Cucumbers

A member of the squash family, cucumber’s high water content makes it a refreshing (and hydrating) addition to summer menus. Although comprised primarily of water, cucumber is also a good source of vitamin C and silica, which is important for connective tissue health and also does wonders for the skin (both when ingested or applied topically to reduce swelling or redness). In addition, the skin of the cucumber is a great source of fiber, potassium and magnesium. When selecting a cucumber, look for slender cucumbers (which are a sign of their tender age) and those with dark green, firm skins. Cucumbers can be added raw to salads, sandwiches, soups or dips and are most flavorful when paired with chives, dill, mint and salt and vinegar.

5. Eggplant

Although it is almost always assumed that an eggplant would have a purple skin, eggplants can come in just about any shade from black to a near-translucent white (and just about every color in between!) Eggplants are revered for their excellent fiber content as well as several phytonutrients that play an important role in antioxidant activity. Although selecting an eggplant is easy enough – again, just look for those with smooth, taut skin and those that feel heavy for their size –cooking can be a little bit more complicated. If the eggplant is young, the skin is edible, but if it’s a little bit older, the skin will taste bitter and is best removed. If this is the case, cut or slice the eggplant, salt it and set it out to “weep” for 20 minutes, a process that will remove any residual bitterness. Eggplant is tasty grilled and seasoned with oregano, salt and pepper or as a casserole when combined with tomatoes, olives, peppers, onions and fresh oregano.

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