About Bananas

Your Health choice today...

Source : wikipedia.org

Banana, raw, edible parts Nutritional value per 100 g (3.5 oz)
Energy 90 kcal 370 kJ
Carbohydrates 22.84 g - Sugars 12.23 g - Dietary fiber 2.6 g Fat 0.33 g Protein 1.09 g Vitamin A equiv. 3 μg 0% Thiamine (Vit. B1) 0.031 mg 2% Riboflavin (Vit. B2) 0.073 mg 5% Niacin (Vit. B3) 0.665 mg 4% Pantothenic acid (B5) 0.334 mg 7% Vitamin B6 0.367 mg 28% Folate (Vit. B9) 20 μg 5% Vitamin C 8.7 mg 15% Calcium 5 mg 1% Iron 0.26 mg 2% Magnesium 27 mg 7% Phosphorus 22 mg 3% Potassium 358 mg 8% Zinc 0.15 mg 1%
One banana is 100–150 g. Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red. Bananas can be eaten raw though some varieties are generally cooked first. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Unripe or green bananas and plantains are used for cooking various dishes such as banana pudding and are the staple starch of many tropical populations. Banana sap is extremely sticky and can be used as a practical adhesive. Sap can be obtained from the pseudostem, from the fruit peelings, or from the fruit flesh.

Most production for local sale is of green cooking bananas and plantains, as ripe dessert bananas are easily damaged while being transported to market. Even when transported only within their country of origin, ripe bananas suffer a high rate of damage and loss.^{[citation needed]}

The commercial dessert cultivars most commonly eaten in temperate countries (species Musa acuminata or the hybrid Musa × paradisiaca, a cultigen) are imported in large quantities from the tropics. They are popular in part because, being a non-seasonal crop, they are available fresh year-round. In global commerce, by far the most important of these banana cultivars is 'Cavendish', which accounts for the vast bulk of bananas exported from the tropics. The Cavendish gained popularity in the 1950s after the previously mass produced cultivar, Gros Michel, became commercially unviable due to Panama disease, a fungus which attacks the roots of the banana plant.

The most important properties making 'Cavendish' the main export banana are related to transport and shelf life rather than taste; major commercial cultivars rarely have a superior flavor^{[citation needed]} compared to the less widespread cultivars. Export bananas are picked green, and then usually ripened in ripening rooms when they arrive in their country of destination. These are special rooms made air-tight and filled with ethylene gas to induce ripening. Bananas can be ordered by the retailer "ungassed", however, and may show up at the supermarket still fully green. While these bananas will ripen more slowly, the flavor will be notably richer^{[citation needed]}, and the banana peel can be allowed to reach a yellow/brown speckled phase, and yet retain a firm flesh inside. Thus, shelf life is somewhat extended.

The vivid yellow color normally associated with supermarket bananas is in fact a side-effect of the artificial ripening process. Cavendish bananas that have been allowed to ripen naturally on the plant have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both the flavor and texture of "tree ripened" bananas is generally regarded as superior to any type green-picked fruit, once natural ripening has commenced the shelf life is typically only 7–10 days, making commercial distribution impractical. For most people the only practical means of obtaining such fruit is growing it themselves, however this is also somewhat problematic, as the bananas all tend to ripen at once and have very poor keeping properties.

The flavor and texture of bananas are also affected by the temperature at which they ripen. Bananas are refrigerated to between 13.5 and 15 °C (57 and 59 °F) during transportation. At lower temperatures, the ripening of bananas permanently stalls, and the bananas will eventually turn gray as cell walls break down. The skins of ripe bananas will quickly turn black in the 4°C environment of a domestic refrigerator, although the fruit inside remains unaffected.

It should be noted that Musa × paradisiaca is also the generic name for the common plantain, a coarser and starchier variant not to be confused with Musa acuminata or the Cavendish variety.

M. acuminata x balbisiana inflorescence, partially opened.

In addition to the fruit, the flower of the banana plant (also known as banana blossom or banana heart) is used in Southeast Asian, Tamil, Bengali, and Kerala (India) cuisine, either served raw with dips or cooked in soups and curries. The tender core of the banana plant's trunk is also used in Bengali and Kerala cooking, and notably in the Burmese dish mohinga. Bananas fried with batter is a popular dessert in Malaysia, Singapore, and Indonesia. Banana fritters can be served with ice cream as well. Bananas are also eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf in Burma where bunches of green bananas surrounding a green coconut in a tray form an important part of traditional offerings to the Buddha and the Nats. The juice extract prepared from the tender core is used to treat kidney stones.

The leaves of the banana plant are large, flexible, and waterproof. They are used many ways, including as umbrellas and to wrap food for cooking or storage.^[14] Banana leaves are also used to serve food in India and other Asian countries.

Banana chips are a snack produced from dehydrated or fried banana or plantain slices, which have a dark brown color and an intense banana taste. Bananas have also been used in the making of jam. Unlike other fruits, it is difficult to extract juice from bananas because when compressed a banana simply turns to pulp.

Seeded bananas (Musa balbisiana), the forerunner of the common domesticated banana,^[15] are sold in markets in Indonesia.

In India, juice is extracted from the corm and used as a home remedy for the treatment of jaundice, sometimes with the addition of honey.^[16]

A 2008 study reported that ripe bananas exhibit a blue fluorescence when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll giving rise to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-tree leaves also fluoresce in the same way. Green bananas do not show any sign of fluorescence. The study suggested that this allows animals which are capable of seeing in the ultraviolet spectrum to detect ripened bananas.^[17]

Fast Food Rules to Follow by DrWeil.com.

Todays Health choice Tips
Even if you are diligent about packing healthful foods when traveling, or finding restaurants with nutritious choices when eating out, there may be times when your healthy dining options are limited. While I suggest you avoid eating fast food entirely, if you must, please keep the following in mind when ordering:

1. No matter how hungry you are, you are better off ordering a small amount of food and making up for it with healthier foods later. Don't super-size or add on items.
2. Pile on the lettuce, tomato and other vegetables that come with your order, to add some fiber and antioxidants.
3. If you order a salad, choose the low-fat dressing, and add sparingly. One serving of full-fat dressing can be equal to the amount of fat in a cheeseburger!
4. Finally, ask to see a list of the nutritional content of menu items. Some restaurants have them posted- if they don't, ask for them, and ask yourself if you really want to eat there.

Natural Health

Healthy Horseradish

By: Lara Endreszl
Published: Sunday, 15 March 2009

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At a birthday party over the weekend, a friend of a friend who I have not seen in a year was chatting with me over appetizers and general conversation ensued until he told me that lately he has become “obsessed” with horseradish and cannot get enough of the potent condiment. Throughout the party he would come over and tell me another fun fact about horseradish’s health benefits as if to persuade me to add it to my diet. Well, even though I do not enjoy horseradish much with my meals and only occasionally add a bit of wasabi to my soy sauce on sushi, I also could not get the idea of horseradish off my mind. Horseradish, as it turns out, is cousin to the hot dog-favorite mustard as well as tasty and good-for-you veggies like cabbage, broccoli, and cauliflower.

A large white root that grows up to five feet tall, horseradish barely gives off a scent in its original form. What we normally call “horseradish” is actually the product of the grated root with vinegar added and is properly known as “prepared horseradish.” Vinegar is added to stop the reaction process and stimulate flavor because when the root is cut down or grated, enzymes are released as the cells break down to produce the sinus-and eye-stinging effect we know and either love or hate depending on our taste tolerance. If the grated horseradish is not immediately put to use or has vinegar added to it, the paste gets dark and becomes bitter because the plant cells have all broken down and spoiled producing an unpleasant condiment once exposed to the air, which no one would want on their dining table.

Horseradish has been used for centuries as a natural herbal medicine to cure all sorts of ailments from toothaches and sinus troubles to urinary tract infections and as an immune booster full of antioxidants to fight against cancer cells. Around for centuries, Pliny the Elder named horseradish (called Amoracia) in his writings of history, Native Americans chewed the root as a natural form of toothpaste, and seafarers rationed it against the spread of scurvy. Helping to rid the body of mucus, consuming horseradish can cure sinusitis and can also prevent against infection and cough. The root, either plain or cured with vinegar, helps to remove toxins and other waste from the body on an as-needed basis.

The rest of the plant can also be used for natural healing. The leaves are said to dispel a headache almost immediately when pressed on the forehead and tea made from the flowers of the plant is steeped and enjoyed in order to calm even the most severe of colds or even the flu.

Chock full of vitamins C and B, potassium, iron, and calcium, as well as helpful enzymes and a natural antibiotic, the spicy root acts as a super food and is also great for dietary means. In just one tablespoon of prepared horseradish the numbers are small and great for adding lots of flavor without all the guilt of more fattening condiments such as mayonnaise or gravy. The National Heart, Lung, and Blood Institute (NHLBI) even included horseradish on their tip sheet for healthy eating as a way to curb obesity. As well as acting as a natural food preservative, with only 6 calories in one tablespoon, 1.4 grams carbohydrates, 14 milligrams of sodium, 9 milligrams of calcium, and 0 grams of fat, horseradish should be a welcome addition to any sandwich, meat, fish, salad, soup, or any other dish, so get creative!

In the United States, prepared horseradish or creamy horseradish sauce is commonly found on roast beef sandwiches and culturally alongside fish and other meat-related dishes, and fast food has made it a staple at Arby’s chains across the nation. If you enjoy the taste, spicy and tangy horseradish can clean out your airways, boost your nutrient intake, and is a great way to stay healthy without all the bland “diet food” fear.

Health food

Fannie Charles, 46, lives six miles from the nearest grocery store in rural Orangeburg County, S.C. She doesn't own a car, so she pushes a cart along the side of the highway. (There are no sidewalks.) It's difficult, since she weighs 240 pounds and suffers from asthma and type 2 diabetes. That's why she usually goes only once a month. About once a week she supplements her grocery-store purchases with pricier, less healthy food from the convenience store, just a mile and a half away. At both places she forgoes fruits and leafy greens. "They're too expensive," she says. Skim milk is often unavailable. "I get the whole milk, or I'll get a little can of Carnation evaporated," she says. Though she often worries about go­ing hungry, she is obese. "I'm stressed. That's why I'm eating a lot," she says. "And I've got to eat what I have."

This is the real world of eating and nutrition in the rural United States. Forget plucking an apple from a tree, or an egg from under a chicken. "The stereotype is everyone in rural America lives on a farm, which is far from the truth," says Jim Weill, president of the nonprofit Food Research and Action Center (FRAC). New research from the University of South Carolina's Arnold School of Public Health shows just how unhealthy the country life can be. The study, which examined food-shopping options in Orangeburg County (1,106 square miles, population 91,500), found a dearth of supermarkets and grocery stores. Of the 77 stores that sold food in Orangeburg County in 2004, when the study was done, 57—nearly 75 percent—were convenience stores. Grocery stores, which stock far more fruits and vegetables than convenience stores, are often too far away, says University of South Carolina epidemiologist Angela Liese, lead author of the study, which appeared in last month's Journal of the American Dietetic Association. "Oftentimes a nutritionist will just say, 'Buy more fruits and vegetables,' when, in fact, the buying part is not simple."

Like other rural areas (and some inner-city ones), Orange County is an isolated "food desert." "You are pretty much at the mercy of what's in your neighborhood," says Adam Drewnowski, director of the center for obesity research at the University of Washington. Although only 28 percent of all the stores in Orangeburg County carried any of the fruits and vegetables—apples, cucumbers, oranges, tomatoes—that were part of the survey, Liese and her colleagues found plenty of healthy foods in the county's 20 supermarkets and grocery stores. The situation in the convenience stores was decidedly grimmer. Only 4 percent of them carried high-fiber bread, and only 2 percent carried low-fat or skim milk.

Poverty poses a big barrier to good nutrition in rural areas. "Eating healthier is more expensive," says Jodi Bates, who operates the Compassion in Action food bank in Orangeburg County, where the median household income is just $30,000 and 22 percent of the residents fall below the poverty line. Last year food stamps went to 10.3 percent of rural Americans, versus 7.3 percent of urban ones, and 31 percent of rural grade-schoolers got a free or reduced lunch, compared to 25 percent of urban grade-schoolers.

Rural Americans are at increased risk of what the government calls "low food security," better understood as fear of going hungry. According to new data from the U.S. Department of Agriculture, more than 35.5 million Americans (not including the nation's 750,000 or so homeless people) fell into this category last year. The highest food insecurity rates were in states with large rural populations: Mississippi, New Mexico, Texas and South Carolina. Ironically, people with low food security are often hungry—and fat. The reason: they binge on cheap, high-calorie foods that fill them up. "People don't think of people who are obese as struggling with hunger, when of course many of them are," says Weill of FRAC. "Poverty and food insecurity and obesity are often linked not because poor people are getting too much food from programs but because they're not getting enough resources to obtain a healthy diet." And according to a study published this month in the Journal of the American Dietetic Association by the University of Washington, the cost of fresh fruits and vegetables is increasing faster than the cost of other foods.

Nutritionists and anti-hunger activists know what rural Americans should eat. In an ideal world, says Weill, more people would take advantage of nutrition and financial education programs, like those offered by the USDA, that teach consumers how to make a food budget and use recipes. The 2007 Farm Bill would in­crease food stamp access and benefits and allocate an additional $2.75 billion over 10 years to buy fruits and vegetables for the USDA's nutrition assistance programs, including the national school lunch and breakfast programs. (The USDA now runs a pilot program that gives kids in 25 schools in eight states fresh fruit during the day.) Jan Probst, director of the South Carolina Rural Health Research Center, has hopes that these new measures could help prevent what may be an oncoming health catastrophe in rural America: "If you start now, these people won't be having heart attacks at 40."

With Joan Raymond

health News

TRENTON, N.J. – GlaxoSmithKline PLC is seeking approval in the U.S. and Europe to sell an existing breast-cancer drug as a first-line treatment.

The British pharmaceutical company's Tykerb was approved here two years ago as part of a treatment for most women with advanced breast cancer that wasn't stopped after chemotherapy and other drugs.

Tykerb is designed for women whose breast cancer is hormone sensitive, meaning it is fueled by the estrogen their body makes.

GlaxoSmithKline today applied to regulators to market Tykerb as an initial treatment for hormone-sensitive breast cancer that has spread.

If approved, it will be used along with another drug that presents hormones from making cancer cells multiply. Tykerb works by a different mechanism.

Take From http://news.yahoo.com.

Breast Cancer

In a perfect world, we'd get prior warning when breast cancer was about to occur. An alarm would sound, a red flag would wave or we'd receive a letter in the mail. But the real world, unfortunately, isn't quite so thoughtful.

Early breast cancer does not reveal outward symptoms of its presence. No warnings and likely no pain. The only method for detecting breast cancer in its early stage is to find a lump or other abnormality. Most of the time this comes about from a breast self-examination, or from a regular mammogram test.

Most lumps in breasts are not cancerous. But if you do find one, it is very important to have your doctor examine it as soon as possible.

The area above the collarbone, or under the arm can also reveal the presence of a bump. Especially if this bump persists for some time, have it examined. Other symptoms may accompany it, such as changes in your skin or surface area of the breast, or nipple discharge or inversion.

Rarely will a discharge be a symptom of cancer, and in fact is quite common. However, if you notice blood in the discharge, or if it only occurs in one breast, then see a doctor immediately. Inversion of nipples is also quite common, but if it occurs suddenly, check with your doctor.

Swelling or redness in the breast may be an indication of an infection present in the breast tissue. Any infections, regardless of the type or cause, should be treated promptly. See your doctor right away if you notice redness, swelling or severe pain in your breast, in your armpit, or under your shoulder.

Where breast cancer is present, changes may occur to the skin such as redness, puckering and changes to texture. There are some skin diseases that may cause a similar effect, however it's important to have a professional consultation to rule out any possibility of cancer.

It can take months or years for breast cancer to develop. But once it is diagnosed, it is very important to begin treatment as soon as possible. The goal is to treat the cancer before it goes through metastastic spread and affects other parts of the body.

Some of the earliest signs of breast cancer can be detected by a mammogram test. Women over 40 should have this test done once per year. The test uses an electronic scanner to examine breast tissue. If something abnormal shows up, contact your physician to determine if it is something to worry about and seek treatment for.

In addition to a mammogram, manual examination and ultrasolography may also be used to detect abnormalities. A complete physical examination of the breast includes a visual inspection and palpitation, including the armpits and areas around the collarbone. Your healthcare provider may palpate for a lump or feel for a thickening in the skin. A biopsy, where a piece of the lump or tissue is removed, is the only definite method to test the cells and provide a positive diagnosis.

Here are some of breast cancer's most common symptoms:

* A lump under the arm, above the collarbone, or in the breast that remains for more than a week

* Nipple discharge

* Nipple inversion or similar changes in the nipple

* Changes on the breast's skin surface

During your regular self-examinations, if you find any of these symptoms, don't take a chance, but see your doctor as soon as you can to determine if what you have found requires treatment.

Article Source: http://www.diet-article.com

Health Articel >> Beauty Tips For You

Beauty Tips

Tania Jain

Beauty is an essence. Looking beautiful means having one of the most comforts of life. Looking beautiful means get noticed. And who don't' want to be noticed. The word 'beauty' has a number of synonyms, cute, smart, gorgeous, handsome, and good looking sexy, stylish and after all beautiful.

When we use word beauty or beautiful, it clearly indicates our inclination towards something or object which we like the most. Nature is most beautiful object we have in which we exist in general. The word beautiful is a feminine word. When we listen the word beauty or beautiful, we assume a pretty, cool, charming and good-looking face. Boys or men don't need to be beautiful rather they need to be handsome.

No matter either you are a cool pretty girl / woman or a handsome boy / man; you must need to be smart, intelligent, and diligent. Your smartness, intelligence and diligence all reflect in your personality. And your personality depends on the fact that how you carry yourself and how you associate with the objects or persons around you. Your personality is the integration of your body, mind and soul. Rather you are a big-hearted person having a high degree of IQ. And the amalgamation of beauty with your mind and soul make you a being of get noticed. And who don't want that.

A well groomed child get noticed in his or her prep class, a handsome is get noticed in playgrounds, a sexy lace is get noticed some time on the streets and some time on the discos. A smart and bold person is get noticed in the society. A smart / beautiful manager is get noticed in board meetings.

It means beauty has its place everywhere, it makes its' place, it exists. It exists in every being. Some time it didn't look even though it is there. This is because the person is not taking care of his / her body i.e. skin, nails, eyes, hair, etc.

Taking care of your body means taking care of your self and for that you don't need to put extra effort, you don't need to put extra hour of your work schedule. Only you need to put is the minimum required attention. You need to regulate your life style, you need to discover the ways of living, and you need to monitor yourself with proper care.

How do you do that?

Here are few tips that make you a noticeable personality in the crowd and your body healthy, sexy and overall beautiful.
1. Drink 8 to 12 glasses of water everyday, having more water means feeling less hungry, consuming less food and hence being fit in shape and always looks energetic.
2. You can drink water in a regular interval of half an hour or so, while in office or traveling long, keep you water bottle with you.
3. Take balanced diet rich in carbohydrates, vitamins, minerals, and good fats.
4. Cut on calories; don't take food that gives high calories and fewer nutrients.
5. Nutrients are necessary to keep you away from sickness and thus helps in being beautiful
6. Take some beet root, cut into small pieces and grind. Squeeze it and massage your face for 5 minutes with beetroot juice. Wash / shower after 10 minutes with mild soap or gram flour. You will feel relaxed and your face will glow.
7. Mix honey in water, and drink it daily in the morning. This will keep your skin shiney and smooth.
8. Massage your body with milk. Moisturizer in the milk will keep your skin smooth and healthy.
9. Keep room temperature moderate, using humidifiers. This will keep you skin away from dryness.
10. If you take shower too long or a bit long, the dead skin of your body automatically gets removed. Don't rub your body with towel. Be gentle on your skin.
11. If you go out in the sun, your skins will loss its fairness. Take cucumber juice and tomato juice and apply it to your skin, shower after 10 minutes. This will make your skin fair.
12. Take rose petals, and grind them. Mix with cream on the top of milk. Shower after 10 minutes.

So take a little care of your body and stay healthy, handsome, beautiful, smart, and bold.
Get noticed!!!

Tania is the writer of www.ultimate-cosmetics.com

Tania Jain writes on ultimate cosmetics.com, Learn more on beauty tips.

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