Health benefits of plantains

Plantain relatively has more calories weight for weight than that in the fruit bananas. 100 g plantain holds of 122 calories, while dessert banana has only 89 calories. Indeed, they are very reliable sources of starch and energy; ensuring food security for millions of inhabitants worldwide.

It contains 2.3 g of dietary fiber per 100 g (6% of DRA per 100 g). Adequate amount of dietary-fiber in the food helps normal bowel movements, thereby reducing constipation problems.

Fresh plátanos have more vitamin C than bananas. 100 g provide 18.4 mg or 31% of daily required levels of this vitamin. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

Plantains carry more vitamin A than bananas. 100 g fresh ripe plantains contain 1127 IU or 37.5% of daily required levels of this vitamin. Besides being a powerful antioxidant, vitamin A plays a vital role in the visual cycle, maintaining healthy mucus membranes, and enhancing skin complexion.

As in bananas, they too are rich sources of B-complex vitamins, particularly high in vitamin-B6 (pyridoxine). Pyridoxine is an important B-complex vitamin that has a beneficial role in the treatment of neuritis, anemia, and to decrease homocystine (one of the causative factors for coronary artery disease (CHD) and stroke episodes) levels in the body. In addition, the fruit contains moderate levels of folates, niacin, riboflavin and thiamin.

They also provide adequate levels of minerals such as iron, magnesium, and phosphorous. Magnesium is essential for bone strengthening and has a cardiac-protective role as well.

Fresh plantains have more potassium than bananas. 100 g fruit provides 499 mg of potassium (358 mg per 100 g for bananas). Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering negative effects of sodium.

Health benefits of plantains

Plantain relatively has more calories weight for weight than that in the fruit bananas. 100 g plantain holds of 122 calories, while dessert banana has only 89 calories. Indeed, they are very reliable sources of starch and energy; ensuring food security for millions of inhabitants worldwide.

It contains 2.3 g of dietary fiber per 100 g (6% of DRA per 100 g). Adequate amount of dietary-fiber in the food helps normal bowel movements, thereby reducing constipation problems.

Fresh plátanos have more vitamin C than bananas. 100 g provide 18.4 mg or 31% of daily required levels of this vitamin. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

Plantains carry more vitamin A than bananas. 100 g fresh ripe plantains contain 1127 IU or 37.5% of daily required levels of this vitamin. Besides being a powerful antioxidant, vitamin A plays a vital role in the visual cycle, maintaining healthy mucus membranes, and enhancing skin complexion.

As in bananas, they too are rich sources of B-complex vitamins, particularly high in vitamin-B6 (pyridoxine). Pyridoxine is an important B-complex vitamin that has a beneficial role in the treatment of neuritis, anemia, and to decrease homocystine (one of the causative factors for coronary artery disease (CHD) and stroke episodes) levels in the body. In addition, the fruit contains moderate levels of folates, niacin, riboflavin and thiamin.

They also provide adequate levels of minerals such as iron, magnesium, and phosphorous. Magnesium is essential for bone strengthening and has a cardiac-protective role as well.

Fresh plantains have more potassium than bananas. 100 g fruit provides 499 mg of potassium (358 mg per 100 g for bananas). Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering negative effects of sodium.

Garlic


Garlic is an herb. It is best known as a flavoring for food. But over the years, garlic has been used as a medicine to prevent or treat a wide range of diseases and conditions. The fresh clove or supplements made from the clove are used for medicine.

Garlic is used for many conditions related to the heart and blood system. These conditions include high blood pressure, high cholesterol, coronary heart disease, heart attack, and “hardening of the arteries” (atherosclerosis). Some of these uses are supported by science. Garlic actually may be effective in slowing the development of atherosclerosis and seems to be able to modestly reduce blood pressure.

Some people use garlic to prevent colon cancer, rectal cancer, stomach cancer, breast cancer, prostate cancer, and lung cancer. It is also used to treat prostate cancer and bladder cancer.

Garlic has been tried for treating an enlarged prostate (benign prostatic hyperplasia; BPH), diabetes, osteoarthritis, hayfever (allergic rhinitis), traveler's diarrhea, high blood pressure late in pregnancy (pre-eclampsia), cold and flu. It is also used for building the immune system, preventing tick bites, and preventing and treating bacterial and fungal infections.

Other uses include treatment of fever, coughs, headache, stomach ache, sinus congestion, gout, rheumatism, hemorrhoids, asthma, bronchitis, shortness of breath, low blood pressure, low blood sugar, high blood sugar, and snakebites. It is also used for fighting stress and fatigue, and maintaining healthy liver function.

Some people apply garlic oil to their skin to treat fungal infections, warts, and corns. There is some evidence supporting the topical use of garlic for fungal infections like ringworm, jock itch, and athlete’s foot; but the effectiveness of garlic against warts and corns is still uncertain.

There is a lot of variation among garlic products sold for medicinal purposes. The amount of allicin, the active ingredient and the source of garlic’s distinctive odor, depends on the method of preparation. Allicin is unstable, and changes into a different chemical rather quickly. Some manufacturers take advantage of this by aging garlic to make it odorless. Unfortunately, this also reduces the amount of allicin and compromises the effectiveness of the product. Some odorless garlic preparations and products may contain very little, if any, allicin. Methods that involve crushing the fresh clove release more allicin. Some products have a coating (enteric coating) to protect them against attack by stomach acids.

While garlic is a common flavoring in food, some scientists have suggested that it might have a role as a food additive to prevent food poisoning. There is some evidence that fresh garlic, but not aged garlic, can kill certain bacteria such as E. coli, antibiotic-resistant Staphylococcus aureus, and Salmonella enteritidis in the laboratory.

How does it work?
Garlic produces a chemical called allicin. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell. Some products are made “odorless” by aging the garlic, but this process can also make the garlic less effective. It’s a good idea to look for supplements that are coated (enteric coating) so they will dissolve in the intestine and not in the stomach

Health Benefits of okra

Okra is one of the best medicinal vegetable although it is not everyone’s favorite. You may like to try it if you knew about its immense health benefits:
Anemia:  Helps red blood cells production and prevent anemia.
Anti-Cancer:  The high antioxidants in okra helps protect the immune system against harmful free radicals and prevent mutation of cells.
Asthma:  The high antioxidants and vitamin C content make okra useful for reducing asthmatic attacks.
Bone Strength:  Folate in okra builds strong bones and density, preventing osteoporosis.
Cholesterol:  The soluble fiber helps to lower serum cholesterol, thus also reducing atherosclerosis and the risk of heart diseases.
Constipation:  The rich fiber and mucilaginous (slimy) content in okra pods help increase bulk, bind to toxins and ensure easy bowel movements with its natural laxative properties. Regularly eating okra also reduces the risk of colon cancer.

Diabetes:  It has insulin-like properties that help to reduce blood sugar level.
Gut flora:  The fiber helps improve the population of beneficial bacteria in the gut.
Immune Booster:  The high antioxidants and vitamin C content make okra a good immune booster food that reduce your catching the cough and cold.
Peptic Ulcers: The mucilaginous content provides a temporary coating to the digestive tract and stomach lining while healing the ulcers.
Pregnancy:  The rich folate content in okra can help decrease the incidence of neural tube defects in babies.
Skin Health:  With good bowel movements, skin health will improve. Helps reduce acne, psoriasis and other skin conditions.
Vision Health: Okra contains beta-carotenes (precursor of vitamin A), xanthin and lutein, all antioxidant properties that are helpful for vision health, preventing eye problems like cataract and glaucoma


Caution

Like most vegetables, okra has a small amount of oxalic acid and does not generally bother. Avoid okra if you have a history of kidney stones

The Benefits of Ginger

Maintains Normal Blood Circulation. Ginger contains chromium, magnesium and zinc which can help to improve blood flow, as well as help prevent chills, fever, and excessive sweat.
Remedies Motion Sickness. Ginger is a known effective remedy for the nausea associated with motion sickness. The exact reason is unknown, but in a study of naval cadets, those given ginger powder suffered less.
Improves absorption. Ginger improves the absorption and stimulation of essential nutrients in the body. It does this by stimulating gastric and pancreatic enzyme secretion.
Cold and Flu Prevention. Ginger has been used for thousands of years as a natural treatment for colds and flu around Asia. The University of Maryland Medical Center states that to treat cold and flu symptoms in adults, steep 2 tbsp. of freshly shredded or chopped ginger root in hot water, two to three times a day
Combats Stomach Discomfort. Ginger is ideal in assisting digestion, thereby improving food absorption and avoiding possible stomach ache. Ginger appears to reduce inflammation in a similar way to aspirin and ibuprofen
Colon Cancer Prevention. A study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells.
Reduce Pain and Inflammation. Ginger contains some of the most potent anti-inflammatory fighting substances known and is a natural powerful painkiller.
Fights Common Respiratory Problems. If you’re suffering from common respiratory diseases such as a cough, ginger aids in expanding your lungs and loosening up phlegm because it is a natural expectorant that breaks down and removes mucus.. That way you can quickly recover from difficulty in breathing.
Ovarian Cancer Treatment. Ginger powder induces cell death in ovarian cancer cells.
Strengthens Immunity. Ginger helps improve the immune system. Consuming a little bit ginger a day can help foil potential risk of a stroke by inhibiting fatty deposits from the arteries. It also decreases bacterial infections in the stomach, and helps battle a bad cough and throat irritation.
Combats Morning Sickness. Ginger has demonstrated a success rate of 75 percent in curing morning sickness and stomach flu

Eggs
Egg yolks are home to tons of essential but hard-to-get
nutrients, including choline, which is linked to lower rates
of breast cancer (one yolk supplies 25% of your daily
need) and antioxidants that may help prevent macular
degeneration and cataracts. Though many of us have
shunned whole eggs because of their link to heart disease
risk, there’s actually substantial evidence that for most of
us, eggs are not harmful but healthy. People with heart
disease should limit egg yolks to two a week, but the rest
of us can have one whole egg daily; research shows it
won’t raise your risk of heart attack or stroke. Make
omelets with one whole egg and two whites, and watch
cholesterol at other meals.


Nuts
In a nutshell: USDA researchers say that eating 1½
ounces of tree nuts daily can reduce your risk of heart
disease and diabetes. Walnuts are rich in omega-3s.
Hazelnuts contain arginine, an amino acid that may lower
blood pressure. An ounce of almonds has as many heart-
healthy polyphenols as a cup of green tea and 1/2 cup of
steamed broccoli combined; they may help lower LDL
cholesterol as well. The key is moderation, since nuts are
high in calories. Keep a jar of chopped nuts in your fridge,
and sprinkle a tablespoon on cereal, salads, stir-fries, or
yogurt. Or have an ounce as a snack most days of the
week.


Tomatoes
Tomatoes are our most common source of lycopene, an
antioxidant that may protect against heart disease and
breast cancer. The only problem with tomatoes is that we
generally eat them in the form of sugar-loaded jarred
spaghetti sauce or as a thin slice in a sandwich. For a
healthier side dish idea, quarter plum tomatoes and coat
with olive oil, garlic powder, salt, and pepper. Roast


Red peppers
Citrus fruits get all the credit for vitamin C, but red
peppers are actually the best source. Vitamin C may be
best known for skin and immunity benefits. Researchers in
the United Kingdom looked at vitamin C intake in 4,025
women and found that those who ate more had less
wrinkling and dryness. And although getting enough
vitamin C won’t prevent you from catching a cold or flu,
studies show that it could help you recover faster. Vitamin
C has other important credentials, too. Finnish
researchers found that men with low levels were 2.4 times
likelier to have a stroke, and Australian scientists recently
discovered that the antioxidant reduces knee pain by
protecting your knees against arthritis.

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