Benefit of Broccoli

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means 'cabbage sprout.' Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.

Health Benefits of Broccoli

Cancer: Broccoli may prove to be a natural wonder-drug for many types of cancer, including breast cancer, cancer of uterus, prostrate cancer, cancers of internal organs like lungs, colon, liver, kidneys etc. and cancer of intestines. But it is particularly good for breast cancer and uterus cancer, as it removes extra estrogen from the body. This is due to the presence of strong anti-carcinogens like glucoraphanin, diindolylmethane, beta-carotene, selenium and other nutrients like vitamin-C, vitamin-A and vitamin-E, zinc, potassium and certain amino acids, which are also good anti-cancer agents.
Detoxification: The presence of vitamin-C, sulphur and certain amino acids make broccoli a very good detoxifier. It helps remove free radicals and toxins like uric acid from the body, thereby purifying blood and keeping away problems related with toxins such as boils, itches, rashes, gout, arthritis, rheumatism, renal calculi, skin diseases like eczema and hardening of skin etc.
Stomach Disorders: Broccoli is very rich in fiber or roughage, the best thing which can cure almost all the stomach disorders by curing constipation, since constipation is the root to almost all the stomach disorders. The fiber forms the bulk of the food, retains water and forms the bowels. The magnesium and the vitamins present in the broccoli also cure acidity, facilitate proper digestion and absorption of nutrients from the food and soothe the stomach by reducing inflammation.
Skin Care: The credit for keeping your skin glowing and young goes to expert anti-oxidants like beta-carotene and vitamin-C and other helpers like vitamin B complex, vitamin E (the one that gives shine to your skin, hair etc. and revives skin tissues), vitamin A & K, omega 3 fatty acids (adds glamour), amino acids and folate present in the broccoli. They take very good care of your skin.
Heart Diseases: Apart from the anti-oxidants mentioned above, broccoli has very high fiber content, beta-carotene, omega-3 fatty acids and other vitamins which help reduce bad cholesterol as well as keep the heart functioning properly by regulating the blood-pressure.
Eye Care & Cataract: Primarily Zeaxanthin and then Beta-carotene, vitamin A, phosphorus and other vitamins such as Bcomplex, C and E present in Broccoli are very good for ocular health. These substances protect eyes against Macular degeneration, cataract and repair damages from UV radiations.
Immunity: The substances responsible for green and purple color of broccoli, vitamin C, beta-carotene and other vitamins and minerals, particularly selenium, copper, zinc, phosphorus, etc., present in broccoli are really great immune-strengtheners. They protect you from numerous infections.
Bone Health: Being very rich in calcium (present by 47 mg. per 100 grams) and other nutrients such as magnesium, zinc and phosphorus, eating broccoli is very beneficial particularly for children, old people and pregnant ladies or lactating mothers, because these people are most prone to osteoporosis, weakening of bones, teeth, etc., and deficiency of calcium.
Pregnancy: Since broccoli is so nutritious and full of nutrients essential for pregnant ladies, such as proteins, calcium, vitamins, anti-oxidants, detoxifiers, iron, phosphorus and others, it is an ideal component of diet for them. Being rich in fiber, this will also keep away constipation which is very common during pregnancy.
High Blood Pressure: An important mineral, chromium, found abundantly in broccoli, helps in proper functioning of insulin and regulates blood sugar, thereby regulating blood pressure also. Vitamins, which make all our systems function properly and found in abundance in broccoli, along with fiber and omega-3 fatty acids, helps regulate blood pressure.
Anemia: Anemia is directly related to lack of iron and certain proteins. Broccoli is rich in both of these and hence forms an excellent remedy for anemia. Eat them and blush.
Other Benefits: Now, let’s have a look at all the nutrients present in broccoli. They are carbohydrates, omega-3 fatty acids, protein, vitamin A, B complex, C and E, beta-carotene, calcium, iron, magnesium, phosphorus, chromium, potassium, manganese, glucoraphanin, diindolylmethane, zeaxanthin, water and roughage.

Benefit of Onion

A quick glimpse at their incredible health benefits: The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity. Onions contain chromium, which assists in regulating blood sugar. For centuries, onions have been used to reduce inflammation and heal infections.

Onions range in size, color and taste depending upon their variety. There are generally two types of large, globe-shaped onions, classified as spring/summer or storage onions. The former class includes those that are grown in warm weather climates and have characteristic mild or sweet tastes. Included in this group are the Maui Sweet Onion (in season April through June), Vidalia (in season May through June) and Walla Walla (in season July and August). Storage onions are grown in colder weather climates and, after harvesting, are dried out for a period of several months, attaining dry, crisp skins. They generally have a more pungent flavor and are usually named by their color: white, yellow or red. Spanish onions fall into this classification. In addition to these large onions, there are also smaller varieties such as the green onion, or scallion, and the pearl onion.

Health Benefits of Onion

Good Oral Health: Onions are often used to prevent tooth decay and oral infections. Chewing raw onions for 2 to 3 minutes could possibly kill all the germs present in the mouth area.
Treatment for Heart Ailments: Onions aids in thinning of the blood, which in turn prevents the red blood cells from forming clumps. These blocks could lead to heart disorders or cardiovascular diseases.
Glowing Skin: Onion juice mixed with honey or olive oil is said to be best treatment for acne condition.
Treatment for Cough: Consuming equal mixture of onion juice and honey can relive sore throat and cough symptoms.
Used as Insect Repellent: You can apply onion juice to reduce the pain caused due to honey-bee bite. Fresh onion juice or paste can be used for external applications for insect bites and scorpion stings.
Boost Sexual Drive: Onions are said to increase the urge for healthy sexual life. One table spoon of onion juice along with spoonful of ginger juice, taken trice a day can boost the libido and sex drive.
Treatment of Anemic Condition: Even anemic conditions can be improved by eating onions along with jiggery and water.
Relieves Stomach Ache: Onions have anti-inflammatory and anti-bacterial properties that give relief to upset stomach and related gastro syndromes.
Treating Urinary Disorders: For those suffering from burning sensation during urination, onions can provide considerable relief. The patient should drink water boiled with 6 to 7 gm of onion.
Prevention of Cancer: Onions are rich in active compounds that successfully inhibit the development of cancerous cells.
Relieving Earache: A few drops of onion juice may actually prove immensely beneficial to individuals suffering from acute earache. The ringing sound in the ear may be cured by applying onion juice through cotton wool.
According to Peace Health, onions have been useful for treating various human diseases such as tumors, persistent coughs and cold. Medicine practitioners consider this plant form as a perfect home remedy for relieving disease syndromes. Peace Health further states that onion consumption can help in prevention of stomach and breast cancer.
Onions Consist of Sulphur Rich Compounds- The medical studies reveal that these sulphur compounds stop biochemical chain formations that could possibly lead to an asthmatic condition. Onions facilitates the melting of phlegm in a patient suffering from severe cough. Fresh onion juices are said to be applied to patients who become unconscious, for bringing vigor and energy back into the patient.

Benefit of Garlic

Garlic Contains a Compound Called Allicin, Which Has Potent Medicinal Properties. Garlic is a plant in the Allium (onion) family. It is closely related to onions, shallots and leeks. It grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste.

Best 15 Amazing Benefits of Garlic

In the well-known natural remedy, garlic has several health benefits and has been used to treat many health problems. Here you will find some of the best 15 amazing benefits of garlic below:

Fight bacteria and viruses: Antibacterial and antiviral properties of garlic are well known. They can help prevent food poisoning when they kill bacteria, like E. coli and salmonella. Garlic also helps with bacterial, fungal, worm, yeast and viral infections.
Improve metabolism: Dialy sulfides in garlic increase Ferroportin in the body, and it helps to improve the metabolism of iron.
Relieve toothache: Antibacterial and analgesic powers in garlic can help reduce the pain of toothache.
Reduce weight: Garlic helps to slow down the formation of fat cells in the body. Anti-inflammatory factor of garlic, which slows down the formation of fat.
Treat skin infections: Chemical called ajoene helps treat skin infections caused by fungus, such as ringworm and athlete's foot.
Thin blood: The same chemical works in the prevention of blood clots. This can be dangerous if you are having surgery.
Regulate blood sugar: Another property of garlic is to increase the release of insulin and help regulate blood sugar levels in diabetics.
Low blood pressure: Allicin in garlic helps to lower the blood pressure and polysulfides are converted to hydrogen sulfide. This sulfide also helps to control the blood pressure.
9 Lower cholesterol: Able to reduce the level of cholesterol is another feature of garlic. It also helps to reduce the formation of plaque.
Improving allergy symptoms: Juice of raw garlic can be used to stop the itching from rashes and bug bites. Garlic can also improve airway issues due to allergic reactions.
Protect the Heart: Its sulfides protect heart health. Garlic helps prevent artery hardening. Blood thinning properties of garlic also helps to prevent clots in blood vessels.
12 Prevent cancer: The use of garlic every day is the way to reduce the risk of some cancers. Allyl sulfides in garlic prevents forming of cancer cells.
To treat respiratory conditions: The antibacterial properties of garlic can reduce the number of colds you get. It can also help in the treatment of upper respiratory tract infections, asthma and shortness of breath. Garlic may also be used as an expectorant, to help in loosening phlegm body.
Martial warts and calluses: When the garlic is put on the warts and calluses, it is believed to help with these conditions.
Fan the flame: Garlic can increase circulation in the body that increases the body's ability to feel passionate.

So start eating 2 to 3 cloves of garlic everyday and have a healthy happy life.

Eating Garlic Can Help Detoxify Heavy Metals in the Body
At high doses, the sulfur compounds in garlic have been shown to protect against organ damage from heavy metal toxicity. A four week study in employees of a car battery plant (excessive exposure to lead) found that garlic reduced lead levels in the blood by 19%. It also reduced many clinical signs of toxicity, including headaches and blood pressure. Three doses of garlic each day even outperformed the drug D-penicillamine in symptom reduction.

Benefits of Lime Fruit

Citric acid is a natural inhibitor of kidney stones made of crystallized calcium. Go for fresh lime juice squeezed into water, as opposed to commercial limeades, for maximal benefits. Limes may lower cholesterol.

Health Benefits of Lime Fruit aids digestion, peptic ulcer. Limes are anti-carcinogenic and beneficial for your eyes. Helps maintain normal blood pressure. Lime balances pH level, weight reduction. Lime treats swelling of feet. Good for liver health and help cure infections in the urinary system.

Limes deserve to be in the limelight. Originating from Southeast Asia, the potential uses of limes go far beyond cocktails and fish tacos. You might be surprised by the many unique ways in which limes can be used to benefit your health.

1. Sweet Benefits

As natural health approaches become more and more popular in today’s culture, lime will likely play an increasing role in the treatment that doctors recommend. Scientists are researching ways to incorporate lime into medicines and herbal formulas.

2. Sickle Cell Solution

Sickle cell anemia is a condition that causes the bone marrow to produce misshapen, sickle-shaped red blood cells. It can cause chronic fatigue as well as painful episodes, called crises.

Crises cause severe pain in areas such as the chest, joints, or lower back. A study found that consuming lime juice reduced the severity of crises in children with sickle cell anemia.

3. Keep Your Heart in Lime

Antioxidants keep your arteries healthy, and healthy arteries are essential for carrying blood from your heart to the organs of your body. A new study conducted on rabbits reveals some interesting results.

Lime peel and lime juice contain antioxidants that slow down the process of atherogenesis, the buildup of plaque on artery walls. Try getting more lime juice in your diet with this delicious grilled shrimp recipe.

4. Kaffir Limes Fight Harmful Bacteria

The same study also found that the kaffir lime, a bumpy-skinned lime grown in India and other regions of Southeast Asia, fights bacteria. One specific type of well-known bacteria this lime fights is E. coli, which causes food poisoning.

5. Put Your Complexion in the Limelight

The antibacterial properties of kaffir lime extend to the skin, too. In a 2014 study, researchers found that essential oil from the kaffir lime could stop acne-causing bacteria. The oil also reduced scarring from acne and assisted in healing acne blemishes. This natural remedy is an option worth trying if you want to improve your skin.

6. A Little Can Go a Long Way

Lime’s bacteria-fighting abilities also enable the fruit to fight cholera, according to one study. Bacteria that cause cholera often travel in food. In West Africa, where cholera outbreaks have happened in recent history, researchers found that feeding affected people lime juice with rice killed the dangerous bacteria.

7. A Comp-Lime-Ment to Your Food or Fragrance

The peel left behind after a few good squeezes can be used to create a powerful, pure oil. This oil is used in a number of ways, most popularly in flavoring food and adding a fresh fragrance to a variety of products. Try this recipe for an amazing lime-filled twist on hummus.

8. A Blast of Important Vitamins and Minerals

Similar to other citrus fruits, lime offers a plethora of vitamins and minerals, including potassium. Potassium is important for maintaining nerve function and healthy blood pressure levels. The fruit is also linked to antioxidants and bioflavonoids that researchers believe could lower the likelihood of cancer.

There are many ways to put this fruit to use. As a member of the powerful citrus family, the list of lime’s benefits only continues to lengthen as researchers delve further into the science behind the fruit.

The simplest way to use lime is to add it to your cooking. Start with this sweet potato and black bean burger recipe. The next time you’re at the grocery store, you may want to consider grabbing a few limes to add a final touch of flavor to your meal.

Benefits of Durian

Durian is naturally rich in potassium, dietary fibre, iron, vitamin C, and vitamin B complex. The king of fruits is thus excellent for improving muscle strength and blood pressure, bowel movements and skin health. It also supports the nervous and immune systems, and enhances red blood cell formation.

Durian Acts as a natural anti-depressant. Durian Fruit is good for Bone health. Preventing and treating constipation. Durian Fruit Help maintain thyroid function. Helps relieve migraine. Durian is an instant energizer. Durian Fruit is Good For a healthy digestive system muscles, sexual dysfunction.

Contrary to popular belief, you will not have a big spike in your cholesterol level after eating a durian. In fact, this king of fruits has good monounsaturated fats that can actually lower your harmful cholesterol levels and moderate your high blood pressure.

But feasting on this highly nutritious fruit will certainly not benefit your waistline. A durian can have anywhere from 885 calories to 1,500 calories depending on its size. Durians may be a very good source of nutrients, but they are also high in calories and carbohydrates and thus must be consumed with moderation.

Facts and myths about durian

Durian facts

1. Durian can cause weight gain

With an average 1 kg sized durian having close to 1,350 calories, eating one durian can rack up as much as 68 per cent per cent of the daily 2,000 calories recommended for an average adult! One seed durian (about 40 g) has 54 calories.

2. Durian is rich in nutrients

3. People with diabetes must limit their durian intake

If you have diabetes and must count your carbs, you cannot feast on durians because of the fruit’s high sugar content. Durians contain simple sugars – sucrose, fructose and glucose.

4. Durian is an instant energiser

Because of their high carbohydrate content, durians can help replenish low energy levels quickly (in healthy individuals). The fruit’s high potassium content can also help reduce fatigue and relieve mental stress and anxiety.

Durian myths

1. Durian is loaded with cholesterol

Not true. Durians have zero cholesterol. Cholesterol is found in foods containing saturated fats such as red meats, seafood and dairy products. Durians have heart-healthy monounsaturated fats which help to lower your levels of bad LDL cholesterol.

2. Mangosteen must be eaten with durian to reduce heatiness

According to conventional Chinese wisdom, a mangosteen, being a cooling fruit, will reduce the heatiness associated with durians. However, there is no scientific research to support this. The habit of eating durians and mangosteens together probably stems from the fact that the two fruits are harvested at about the same time.

3. Eating durian and drinking beer at the same time may kill you

There is no scientific evidence to show that this is a lethal combination. It is more likely to cause bloating, indigestion and discomfort as your liver has to work extra hard to metabolise both fats and sugars in the durians and the alcohol, especially if you have consumed both in excessive amounts.

4. Eating durian can boost your libido

The heatiness in the durian may cause your body temperature to rise, but this does not make the fruit an aphrodisiac.

Despite the myths associated with the durian, it remains a highly prized fruit.

Final message from our dieticians:

The durian is a highly nutritious fruit which, when eaten in moderation, will provide the body with many minerals, vitamins and good fats. Eating two to three seeds of durian at one sitting is sufficient, but because durians can become so addictive, people tend to eat more than they should.

Benefits of Coconut

Health benefits of Coconut Water prevents urinary tract infection. Coconut Water is extremely beneficial during pregnancy. It is good for your heart. Coconut Water Helps to lose weight, Hydration. Coconut Water is rich in Antioxidants. Coconut Water Regulates blood pressure. Remedy for Diarrhea, Coconut Water helps Digestion. Reduces the risk of kidney stones.

Is coconut water good for you?

Advocates say coconut water - the clear liquid inside a young coconut - is a nutritional goldmine. Already popular in Brazil, where sales top $300 million a year, coconut water is one of the fastest-growing new food categories in the UK and sales doubled in the US last year, thanks to investment by Coca-Cola, PepsiCo and Madonna, who poured $1.5 million into the brand Vita Coco and convinced Matthew McConaughey and Demi Moore to do the same.

Not to be confused with coconut milk, the fattier, pulped coconut meat, pure coconut water has been available fresh from health food outlets and in pre-packaged form in Asian supermarkets for years, and has just made its Australian debut in general supermarkets.

The Jamaicans use it as a heart tonic and the United Nations' Food and Agriculture Organisation says it's full of natural electrolytes.

But Tania Ferraretto, an accredited practising dietitian with Nutrition Professionals Australia, says, "At this point I wouldn't recommend coconut water to my clients." Aloysa Hourigan, senior nutritionist with Nutrition Australia, agrees. "I think the claims for coconut water are probably overrated. It's unlikely to be harmful and it has got some mineral component, but it doesn't have a high nutritional content."

Health claims

It's a low-fat health drink. Deemed a healthy alternative to sugar- and kilojoule-packed soft drinks and juices, pure coconut water is a natural beverage with no artificial additives or sweeteners. It's cholesterol free, 99 per cent fat free, low in carbohydrates and naturally occurring sugars and has less than 100 kilojoules per 100ml (most flavoured varieties use 100 per cent fruit extracts).

It also boasts zinc, selenium, iodine, sulfur, manganese, boron, molybdenum, ascorbic acid and B-group vitamins. But Hourigan says the latter two are not at a substantial level and Ferraretto warns that the bottled source may not be as good as the real deal. "What's the shelf life for all these components and are they still active when they've been on the shelf for a while?" she asks. She says you also need to remember that coconut water is not kilojoule free.

It's better than a sports drink

Dubbed "nature's Gatorade", coconut water is a natural isotonic drink that provides many of the same benefits as formulated sports drinks, including the electrolytes calcium, magnesium, phosphorus, sodium and potassium, but in their natural form.

"While it's a marketing advantage to say it's natural, in the real world your body doesn't distinguish between the electrolytes coming from coconut water or from a sports drink," says Ferraretto. And while a small Malaysian study found it caused less nausea, fullness and stomach upset than sports drinks, and could be used for whole-body rehydration after exercise, she would not yet recommend it for athletes.

"Although it does provide electrolytes and a little bit of carbohydrate, a sports drink is specifically formulated for athletes and the electrolytes and carbohydrates are at the right level." She says the rest of us get all the hydration and electrolytes we need from a healthy diet.

It slows down ageing

Fans say coconut water can promote smoother, more youthful-looking skin. They claim it's a natural source of cytokinins, a group of plant growth hormones that help regulate cell growth, development and ageing. Rich in potassium, antioxidants and lauric acid, cytokinins are said to balance pH levels, strengthen and hydrate connective tissues and even reduce the risk of age-related diseases. Dab it onto skin and you may also reduce acne, cellulite, eczema, stretch marks, wrinkles, age spots and sagging skin. But Hourigan says no scientific studies back any of this up.

It's almost as good as a blood transfusion

According to the UN, coconut water's chemical profile is so similar to blood plasma it has been used intravenously to save lives in developing countries and during World War II. In the Pacific, it was siphoned directly from the nut to provide emergency transfusions for wounded soldiers. It is also used as a home remedy for dehydration-related ailments such as cholera and gastroenteritis, although a West Indian study warned against using it in severe cases. "When medical saline isn't available it can replace water and salt," Hourigan agrees. "But it doesn't contribute enough glucose."

Regulates blood pressure, blood sugar and cholesterol

Research shows that coconut water can improve blood circulation, lower elevated blood pressure and reduce the risk of heart attacks and strokes, says Dr Bruce Fife, director of the Coconut Research Center and author of Coconut Water For Health And Healing (Perfect Paperback). Advocates also claim it helps increase HDL (good) cholesterol, reduces plaque formation, moderates sugar absorption and improves insulin sensitivity. "People at risk of high blood pressure and stroke need more potassium and less sodium, but I'd like to see more studies on [coconut water and] cholesterol and diabetes," Ferraretto says.

Good for digestive and urinary health

Coconut water claims to be a cure-all for a range of digestive and urinary ailments and has been used in the tropics to treat stomach flu, dysentery, indigestion, constipation, intestinal worms, bladder infections and malfunctioning kidneys. It's a natural diuretic and is said to prevent urinary tract infections (UTIs) and kidney stones. Research from the Philippines found drinking coconut water up to three times a week may reduce stone size and the need for surgery.

Ferraretto argues that water is better for hydration and urine flow and says if you're worried about UTIs, try cranberry juice. "We know there's some evidence there," she says. Coconut water is considered safe for children as well as pregnant and breastfeeding women and there are no known side effects, however there are some things to watch out for:

The fresher the coconut water, the better. Once exposed to air and warm temperatures, it rapidly ferments and loses its nutritional value. If you have nut allergies, check with your GP. Avoid coconut oil if you have heart disease, kidney disease or are on a low-potassium diet. Regulate your potassium levels if you consume coconut water and potassium supplements, as too much potassium can impact on the heart. It may have a laxative effect.

Benefits of Banana

You'll never look at a banana the same way again after discovering the many health benefits and reasons to add them to your diet. Bananas combat depression, make you smarter, cure hangovers, relieve morning sickness, protect against kidney cancer, diabetes, osteoporosis, and blindness. They can cure the itch of a mosquito bite and put a great shine on your shoes. Here are 25 reasons to eat bananas you might have never considered before.

If You Think Bananas Are Just For Monkeys, Think Again

Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin -- the happy-mood brain neurotransmitter.
Eat two bananas before a strenuous workout to pack an energy punch and sustain your blood sugar.
Protect against muscle cramps during workouts and night time leg cramps by eating a banana.
Counteract calcium loss during urination and build strong bones by supplementing with a banana.
Improve your mood and reduce PMS symptoms by eating a banana, which regulates blood sugar and produces stress-relieving relaxation.
Bananas reduce swelling, protect against type II diabetes, aid weight loss, strengthen the nervous system, and help with the production of white blood cells, all due to high levels of vitamin B-6.
Strengthen your blood and relieve anemia with the added iron from bananas.
High in potassium and low in salt, bananas are officially recognized by the FDA as being able to lower blood pressure and protect against heart attack and stroke.

Eating Bananas Aids Digestion

Rich in pectin, bananas aid digestion and gently chelate toxins and heavy metals from the body.
Bananas act as a prebiotic, stimulating the growth of friendly bacteria in the bowel. They also produce digestive enzymes to assist in absorbing nutrients.
Constipated? High fiber in bananas can help normalize bowel motility.
Got the runs? Bananas are soothing to the digestive tract and help restore lost electrolytes after diarrhea.
Bananas are a natural antacid, providing relief from acid reflux, heartburn, and GERD.
Bananas are the only raw fruit that can be consumed without distress to relieve stomach ulcers by coating the lining of the stomach against corrosive acids.

Natural Cures From A Simple Banana

Eating bananas will help prevent kidney cancer, protects the eyes against macular degeneration and builds strong bones by increasing calcium absorption.
Bananas make you smarter and help with learning by making you more alert. Eat a banana before an exam to benefit from the high levels of potassium.
Bananas are high in antioxidants, providing protection from free radicals and chronic disease.
Eating a banana between meals helps stabilize blood sugar and reduce nausea from morning sickness.
Rub a bug bite or hives with the inside of the banana peel to relieve itching and irritation.
Control blood sugar and avoid binging between meals by eating a banana.
Eating a banana can lower the body temperature and cool you during a fever or on a hot day.
The natural mood-enhancer tryptophan helps to relieve Seasonal Affective Disorder (SAD).
Quitting smoking? Bananas contain high levels of B-vitamins as well as potassium and magnesium to speed recovery from the effects of withdrawal.
Remove a wart by placing the inside of a piece of banana peel against the wart and taping it in place.
Rub the inside of a banana peel on your leather shoes or handbag and polish with a dry cloth for a quick shine.

Weight Loss

Finding foods to fit into your weight-loss diet can be challenging, but bananas make a perfect fit. Bananas are naturally sweet and can help curb your sweet tooth if you get that afternoon sugar craving. A 6-inch banana has a minimal 90 calories, about one-fourth of the calories you would get from a chocolate candy bar. Additionally, about half of the fiber content in bananas is soluble. When soluble fiber reaches your digestive tract, it absorbs water and slows digestion. Food is forced to sit in your stomach for a while, making you feel full. If you have a banana before lunch, you'll be less likely to overeat when your food comes to the table.

Regularity

Enjoying a banana each day aids in keeping you regular. One 6-inch banana has more than 2.5 grams of total fiber, about half of which are insoluble. As insoluble fiber travels through your digestive tract, it sweeps up waste and helps push it out. You'll have more regular bowel movements that are soft and easy to pass. Keep your bowels healthy by getting 14 grams of fiber in your diet for every 1,000 calories you consume, reports Colorado State University Extension. For example, if you tend to stick to an 1,800-calorie diet, you need about 25 grams of total fiber. You get nearly 10 percent of your daily fiber needs -- for this number of calories -- from one 6-inch banana.

Normal Heart Function

Having a banana at breakfast every day adds a nutrient to your body to support normal heart function. Bananas are rich in a mineral electrolyte called potassium. When potassium enters your body, it absorbs directly into your bloodstream through intestinal walls. Potassium travels around to cells all over your body and dissolves in fluid inside of cells. It travels across cell membranes if needed to keep fluid balanced in and around cells. This process keeps electricity flowing throughout your system, which is required to make your heart beat. In cases of severe potassium deficiency, your heart rhythm may become irregular, which can be deadly. According to the Linus Pauling Institute, you need 4,700 milligrams of potassium on a daily basis. Bananas provide more than 360 milligrams per 6-inch piece of fruit.

Eye Health

Adding a banana to your diet also helps keep your eyes healthy. Bananas have a small amount of vitamin A, a fat-soluble vitamin that is vital for protecting your eyes and normal vision. The term "vitamin A" refers to a series of compounds, including beta-carotene and alpha-carotene. These compounds preserve the membranes that surround your eyes and are a component of one of the proteins that brings light into your cornea. Adequate daily vitamin A intake also lessens your risk of night blindness and is essential for everyday vision. Women require 700 micrograms of daily vitamin A, and men need 900 micrograms, explains the Office of Dietary Supplements. One 6-inch banana has nearly 10 micrograms of vitamin A. Bananas also contain alpha-carotene and beta-carotene, which convert to vitamin A to further keep your eyes healthy.

Benefit of Banana Peels Banana peels sparkling Trather than an appeal every day for a week on your teeth for about a minute this actually results and teeth whitening which can cost a lot of money otherwise for white and sparkling teeth. The only thing that you have to do is to add the banana peel on your teeth for a few minutes regular imwarren's banana peel helps in removing warts and eliminates the occurrence of new ones for this simply rub appeal on the affected area were tied appeal overnight on him this is one of the simplest ways to use a banana peel for skin pain reliever banana peel is a very good pain reliever next few drops a vegetable oil with banana peel in reply that mixture on the painful area lead the mixture for 20 to 30 minutes.

After 30 minutes your pain will be less best for silver leather and shoot police for instant shine in she'll leather and silver banana peel is a perfect idea just rub the banana peel on the silver leather and shoes to get instant shinning best for abides by bugs banana peel can also be used on the mosquito by banana peel gives instant relief from the pain and itching that is caused due to bug bites temple just massage banana peels on your face and body for five minutes every day to cure pimples on results should be visible within a week keep applying the field till the acne disappears wrinkle banana peel helps to keep your skin hydrated add and akio to mashed banana peel apply this mixture on your face and leave it for five minutes wash off.

After five minutes psoriasis just apply the peel on the psoriasis affected area banana peel has moisturization properties and also reduces 18s it work quickly heal psoriasis and you can see noticeable results within no time UV protection banana peel Health in protecting the eyes from harmful UV rays make sure you leave the key under the Sun before having the banana peel on the rise it is also proven to reduce the risk of cataracts thanks for watching this video please like share don't subscribe channel for more health steps have a nice day in.

Adding a banana to your daily diet has an array of benefits in your body. Bananas help you reach your weight-loss goals, keep your bowels healthy, provide nutrients that regulate heart rhythm and have vitamin compounds for eye health. Keep a bunch of bananas on your desk at work and replenish your stock each week. You'll be more likely to reach for a healthy banana -- instead of heading to the vending machine -- if you have a bunch sitting in front of you.

Why you should eat kumara

In New Zealand, kumara is an age-old crop which remains a firm favourite - with good reason.

History

Maori have grown kumara extensively since bringing it to New Zealand over 1000 years ago. They showed great skill cultivating and storing kumara, and managed to control the potentially devastating kumara caterpillar by using tamed black-backed seagulls. The original kumara were very small but in the early 1850s, a larger American variety was quickly adopted for its superior size and flavour. The majority of kumara are grown in Northland where the soil and climate are ideal. In other countries, kumara is known as sweet potato.

Varieties

New Zealand kumara are available in red, gold and orange varieties. They each have a different skin and flesh colour, texture and flavour. Red kumara, with red skin, has a creamy white flesh with a firm texture and mellow flavour. The gold-skinned kumara has golden flesh with a soft texture and it is sweeter than red kumara. Orange kumara has orange skin and flesh, a firm texture and the sweetest taste.

Nutrition

About 1/2 cup of boiled kumara (100g ) provides around 300kJ energy, virtually zero fat, 1.8g fibre and small amounts of a wide range of vitamins and minerals. In general, the stronger the colour of a fruit or vegetable, the higher the antioxidant content. This applies to kumara which are generally a good source of a range of antioxidants. Other constituents in kumara have been shown to have anti-cancer and anti-coagulant properties (ie. it stops blood from clotting).

Storage and use

Kumara will retain their flavour and freshness for a week or two after purchase if you keep them in a cool, dark, well ventilated place. Don't store them in the fridge and keep them out of warmer temperatures to avoid sprouting. As with potatoes, if you peel the skin and throw it away, you're throwing away some of the goodness (fibre, vitamins and minerals), so just give kumara a good scrub and trim any bruising or woody bits. Kumara can be used as an alternative in any recipe that uses potatoes. You'll find they generally cook a little quicker than potatoes.

Ways with kumara

Add to your mashed potato for a nice flavour change.
Kumara wedges are yummy instead of potato wedges. Slice the kumara, lay them on an oven tray and spray with a little oil. Bake in a hot oven.
Layer sliced kumara with onion slices and garlic in a baking dish. Pour over a little milk and bake in a hot oven for a kumara gratin.
Kumara makes a delicious soup, especially if you add some curry spices.
Kumara, boiled and cooled, is a good salad base. Toss kumara pieces with a dressing made from sweet chilli sauce, soy sauce, lime juice and sesame oil. Toss coriander leaves through the salad.

Back to basics: Rice

The complete guide to cooking and using this staple food, so it's perfect every time.

Cooking rice is not difficult; it just needs a little care and attention. Rice is satisfying to eat, low in fat, and comes in a number of different varieties. It can be used to create all sorts of tasty dishes. Here we tell you how to cook long-grain, basmati, risotto and sushi rice.

Basic rice rules

There is no need to rinse rice bought in the supermarket before cooking in New Zealand as it has been thoroughly cleaned before packaging.
Unless specifically stated in a recipe, rice does not need to be soaked before cooking.
Always use a heavy-bottomed pan with a tight-fitting lid.
Use the correct type of rice for the type of dish you are making. For example, risotto is best made with risotto rice: arborio or carnaroli. Extra flavour can be added to rice by using stock instead of water when cooking.
When cooking rice by the boiling or absorption method, never stir the rice during cooking as the grains can split. This causes the rice to become sticky.
Rice is cooked when the rice separates well and is not hard in the middle.
As soon as rice is cooked, remove it from the pan otherwise it will continue to cook and become overcooked.
If you're using the boiling method, drain thoroughly in a sieve or colander taking care that the steam does not burn you.
Lightly fluff with a fork before serving.

Different types of rice and uses

As a general guide, different rice suits different dishes.

Long-grain, white and brown – salads, stir-fries, pilafs, curries, mince dishes.
Basmati – Indian dishes, spicy dishes.
Risotto, arborio, carnaroli – risottos, risotto cakes.
Sushi rice – sushi and Asian soups.

There are two main ways of cooking rice

Boiling method

The usual way to boil rice is in 5 times its volume of water for 15 minutes. As a guide, for 1 cup long-grain rice use 5 cups of water.

Bring a large pan of water to a roaring boil. Add the rice and return to the boil. Reduce the heat to a simmer and cook for 12-15 minutes, until the rice is tender but firm.

Once cooked, pour the rice and cooking water into a sieve or colander and leave covered for 5 minutes. Fluff up with a fork before serving.

This method can be used for long-grain, brown long-grain and basmati rice.

Approximate boiling times for other varieties:

White basmati – 15 minutes
Brown basmati – 25 minutes
Brown long-grain – 30 minutes

Absorption method

Cooking rice like this means as the rice cooks, it absorbs all the cooking water. For this method of cooking, accurate measuring is very important. As a guide, for 1 cup long-grain rice use 1 1/2 cups water or stock.

Place the rice and liquid in a large saucepan. Bring to the boil over a medium heat. Stir several times. Cover and reduce heat to a low setting and cook for 15-20 minutes. Remove the pan from the heat and leave to stand covered for 5-10 minutes before serving

This method can be used for long-grain, brown, basmati rice and sushi rice.

Approximate cooking times by the absorption method for other varieties:

White basmati – 15-20 minutes
Brown basmati – 25-30 minutes
Brown long-grain – 25-30 minutes

Stock options

When cooking rice using the absorption method you can use water or, for extra flavour you can use a flavoured stock. For a chicken stock, use a chicken-flavoured stock cube crumbled into boiling water or a long-life boxed stock such as Campbell's reduced-salt version.
For a vegetable stock, the cheapest option is to use vegetable water from vegetables you have cooked. This stock can be used to add flavour to all rice dishes.

Cooking risotto rice

Risotto is made by using arborio, carnaroli or risotto rice, which are all short-grain varieties. The basic recipe is made by gradually stirring hot stock into rice and softened onions using a wooden spoon. The stirring action agitates the starch in the rice and this gives risotto a creamy texture. For successful results, follow these simple guidelines:

Keep your stock at a gentle simmer.
Use a wide-bottomed pan that will be large enough to accommodate the rice, liquid and the additional ingredients. Stir with a wooden spoon.
As a guide, 1 1/2 cups risotto rice needs about 3 cups of hot stock.

Soften finely chopped onion in olive oil in a large pan. Add risotto rice. Use a wooden spoon to stir rice with oil and onion. Cook for a few minutes until rice is coated.
Add a ladleful of stock to pan – it should sizzle when added – and stir with a wooden spoon.
Continue adding stock in this way – as stock is absorbed, add more – stirring continuously, until rice has become creamy (you might not need to use all the liquid). It should take around 20 minutes.

Simple sushi rolling

The secret to successful sushi making is to have all your ingredients sliced and the rice cooked before you begin assembly. If you do not have a sushi mat, use a clean tea-towel. Have a bowl of water to hand as wet hands prevent the rice sticking to them so much. You will find all the ingredients for sushi in your supermarket in the Asian aisle.

Once rice is cooked, use a fork or chopsticks to fluff it up. Cool before using.
Lay a sheet of nori, shiny side down, on the centre of a sushi mat or clean tea-towel. Wet your hands and place some of the rice on two-thirds of the nori and press down to cover evenly.
Make an indentation along the top end of the rice and spread with a little wasabi.
Lay a quarter of your fish, meat or chicken and vegetables across the width.
Place your fingers over the filling to hold it in place, then using your thumbs, pick up the nori sheet at the end closest to you (you can use the tea-towel or mat to guide you).
Roll it away from you, pressing in the filling gently as you do so. Continue rolling until the filling is encased in nori, using the mat to help form a firm roll. Unroll the mat. Slice the roll into individual pieces.

Perfect pilaf

Pilaf is a tasty rice dish made using long-grain rice. It is cooked in the oven. As a guide, for 1 cup long-grain rice use 2 1/2 cups hot stock.

Preheat the oven to 160°C.
Heat some oil in an ovenproof dish and cook finely chopped onion until softened. Add the rice and stir with a wooden spoon to coat the grains with the onion. Add all the heated stock to the rice and stir once. Return to the boil. Cover with a tight fitting lid.
Place in the oven and cook for 20-25 minutes or until the rice is tender and all the liquid has been absorbed. Season and serve.
Vary your pilaf by adding diced ham, cooked chicken and vegetables. Or add ground spices and a can of chopped tomatoes.

How to use up leftover rice

Once cooled, cooked rice can be stored in the refrigerator for up to 24 hours. It is great for salads and stir-fries. If reheating rice, reheat in a covered bowl in the microwave, or place in a pan with 3 tablespoons water or stock, cover and heat gently for 5 minutes.
Make a simple rice salad by mixing a teaspoon of curry powder with 150g low-fat natural yoghurt, a tablespoon fruity chutney and a squeeze of lemon juice. Stir into some cooked rice. Add finely sliced spring onions, slices of mandarin and some unsalted nuts. Serve sprinkled with chopped parsley.

Simple serving suggestion

Courgettes are perfect for filling with this tasty tomato rice filling.

Cut courgettes in half lengthwise, scoop out the flesh and chop. Plunge the courgette shells into a pan of boiling water for 3-4 minutes. Drain and place on a baking sheet.
Finely chop some onion. Cook the onion with the chopped courgette and onion in a little oil until softened. Add a can of chopped tomatoes with herbs and heat for 3-4 minutes. Add some cooked long grain rice and use to fill the shells.
Sprinkle over some breadcrumbs and grated cheese. Season and bake for 20 minutes at 190°C, until the top is golden brown. Serve sprinkled with chopped parsley.

Back to basics: Eggs

Eggs can be cooked in minutes and are the perfect base to create endless healthy and economical dishes. Sarah swain takes us through boiling, scrambling and omelettes.

Storage

Eggs are best stored in the fridge as their freshness deteriorates at warmer temperatures. Eggs are best stored in the carton.
Store them pointed end downwards to prevent breakage and minimise dehydration.
Eggs are porous and will absorb strong flavours and smells, so store them well away from strong-smelling foods.
Egg yolks placed in a container and covered with water to prevent them from drying out will keep in the fridge for up to two days.
Egg whites can be put in a covered container and will keep for up to two days when stored in the fridge.
Hard-boiled eggs can be stored in the fridge and used within two days.

Testing for freshness

To test for freshness, put an egg in a bowl or glass of water.
If it sinks and lies on its side, it is fresh.
If it floats with its rounded end on the surface of the water, it is stale.
If an egg floats in the middle of the water with its rounded end up, it is not stale but it is probably two or three weeks old.

Boiling eggs

Remove the eggs from the fridge about 30 minutes before using.
Cover the egg with cold water in a small pan. Cover the pan. Bring the water to the boil. Uncover the pan. Reduce to a simmer.
Soft-boiled eggs need to be simmered for 2-3 minutes.
Hard-boiled eggs need to be simmered for 8-10 minutes.
To shell hard-boiled eggs, as soon as you remove them from the boiling water, crack the shells all over with a spoon and immediately plunge the eggs into a bowl of cold water for a couple of minutes. This helps stop the dark circle forming around the yolk and makes eggs easier to shell.

Scrambled eggs

For best results, the eggs should be well beaten with a fork before cooking so the yolks and whites are well mixed.
Use a non-stick pan and a wooden spoon.
Use a low-fat spread suitable for cooking. I use Logicol.
Beat 3 eggs together with 2 tablespoons trim milk.
Melt 1 1/2 teaspoons low-fat spread spread in a non-stick pan and run it around to coat the base of the pan.
Pour in the beaten eggs and cook them gently, stirring every 20 seconds, ideally with a wooden spoon.
The eggs will start to scramble. Continue stirring every 20 seconds until you have the eggs at your desired consistency.
Take the eggs off the heat when they are still a little wet if you like your scrambled eggs very moist, as they will finish cooking in their own heat while on the way to the table. Season with black pepper.

Omelettes

For 3 eggs (to serve 2 people) use 1 1/2 teaspoons low-fat spread. Beat the eggs thoroughly so that the yolk and whites are well mixed.
Melt the low-fat spread in a non-stick frying pan over a moderate heat. Make sure the hob is heating the entire pan base.
When the spread begins to foam, add the eggs. Shake the pan to distribute the eggs evenly.
After 40-45 seconds the eggs will begin to set on the base in the centre first. Continue to cook over a moderate heat while the entire base becomes set.
To test to see if the base is cooked all over, use a palette knife to lift at the edges.
At this stage you can add any sliced vegetables you like to create a vegetable omelette. Scatter over evenly.
Cook for a further 30 seconds, then use the knife to fold one side of the omelette into the middle. Fold in the other side and serve.

Poaching eggs

A poached egg on toast makes a perfect quick, healthy light meal or breakfast choice. Here's how to get a perfect poached egg:

Fill a frying pan with 10cm of water and add a teaspoon of vinegar (this helps the egg keep its shape).
Bring the water to a boil. Break the egg into a shallow cup or dish with a lip for easy sliding.
Slide the egg into the pan. As soon as the water returns to a boil, cover the pan. Turn off the heat and stand for about 2 minutes, or until a light film of white has set over the yolk. Do not lift the lid until after 2 minutes as the steam helps cook the egg (a glass lid will make this easier).
Lift the eggs out with a slotted spoon.

Whisking egg whites

For perfect results with egg whites, make sure the bowl and beaters are completely grease-free.
Place egg whites in a large bowl. Allow them to come to room temperature.
Begin whisking on a slow beating speed, until the egg whites begin to froth.
Increase the speed to 2 or 3. After 30-40 seconds, increase to a higher speed. Continuing whisking until you have reached the desired thickness.
Soft peaks are ideal for an egg white omelette. Stiff egg whites are ideal for meringues.

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