Monday, 16 February 2015

Yummy....

Sweet Potatoes

sweet potatoes, nutrition

Although they're soft and creamy enough to be put in pies and called dessert, sweet potatoes are also a surprisingly nutritious vegetable.
"Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids," said San Diego-based nutritionist Laura Flores. Plus, they're fat-free, relatively low in sodium and have fewer calories than white potatoes — although they do have more sugar. 
Sweet potatoes are one of the best sources of vitamin A; a large one contains more than 100 percent of the daily recommended intake, according to the U.S. Food and Drug Administration. Vitamin A is an antioxidant powerhouse, and is linked to anti-aging benefits, cancer prevention and the maintenance of good eyesight, according to the National Institutes of Health.

Potatoes.

Health benefits

 Image result for sweet potatoes

Heart health
Sweet potatoes are a great source of B6 vitamins, which are brilliant at breaking down homocysteine, a substance that contributes to the hardening of blood vessels and arteries, according to the Harvard University School of Public Health. Sweet potatoes' potassium content is also helpful for your heart, as it lowers blood pressure by maintaining fluid balance, as explained by the American Heart Association. Potassium is also an important electrolyte that helps regulate your heartbeat.
Controlling blood sugar and maintaining energy
For as sweet as they are, sweet potatoes have a low glycemic index (which means they release sugar slowly into the bloodstream). "Sweet potatoes — unlike other starchy foods that elevate blood sugar rapidly after [they're consumed] due to their metabolism into sugar — will help steady the levels of blood sugar," Flores said. This means you won't get blood-sugar spikes, but you will get a steady amount of energy. Flores noted that this regulation occurs even in people with type 2 diabetes.
Furthermore, the Beauregard sweet potato, an orange-skinned variety grown in North Carolina, is similar to a white-skinned variety used in Japan to make a dietary supplement called Caiapo, which is marketed to control blood glucose in people with diabetes, according to an article in Perspectives, the magazine of the College of Agriculture and Life Sciences at North Carolina State University.
Researchers have found that the Beauregard "has essentially the same protein patterns" as Caiapo. Therefore, consuming sweet potatoes, or extracts from sweet potatoes, may help control blood glucose, and may someday provide a less expensive treatment with fewer side effects.
As if that weren't sweet enough, sweet potatoes are a terrific source of manganese. Manganese helps the body metabolize carbohydrates and thus maintain healthy blood sugar levels, and it can even stabilize your appetite. It also helps the body utilize antioxidants.
Stress
Sweet potatoes contain magnesium, the go-to mineral for destressing. It promotes relaxation, calmness and a good mood, as well as artery, blood, bone, muscle and nerve health. Immunity and anti-inflammatory properties
"Due to the color-pigmented vitamins, sweet potatoes are high in anti-inflammatory benefits," Flores said. One sweet potato contains about half of the daily recommended intake of vitamin C. Vitamins A and E also support a healthy immune system and are powerful disease-fighting antioxidants. While orange sweet potatoes contain more vitamin A, purple sweet potatoes are packed with the antioxidant anthocyanin, which is responsible for red, blue and purple colors in fruits and vegetables. Pigment-related antioxidants have anti-inflammatory properties, which are beneficial to overall health and help mitigate inflammatory disorders.
Skin and hair
Vitamin A may help protect against sun damage, according to a 2004 study in the journal Clinical Cancer Research, and vitamins C and E are well-known for their beauty benefits. They encourage healthy, glowing skin and collagen growth.
Digestion
Sweet potatoes are a good source of dietary fiber, which helps the body maintain a healthy digestive tract and regulates digestion. Cancer prevention
"Orange sweet potatoes have been shown to have anti-carcinogenic properties,” Flores said, and the NIH reports that some studies have suggested that beta-carotene may reduce the risk of breast cancer in premenopausal women and ovarian cancer in postmenopausal women.
However, purple sweet potatoes may be even more effective than orange sweet potatoes in staving off cancer. "Purple sweet potatoes have been shown to have better cancer-fighting abilities, with a positive effect on cancer cell growth.

Sweeeeeeeeet.

Sweet potato facts
 Image result for sweet potatoes
Sweet potatoes are roots, whereas regular potatoes are tubers (underground stems).
Sweet potatoes are native to Central and South America and have been grown for at least 10,000 years.
Christopher Columbus took sweet potatoes to Europe after his first voyage to the New World in 1492.
By the 16th century, Spanish and Portuguese explorers had taken sweet potatoes to the Philippines and to Africa, India, Indonesia and southern Asia. Around this same time, sweet potatoes began to be cultivated in the southern United States.
George Washington grew sweet potatoes at Mount Vernon.
George Washington Carver developed 118 products from sweet potatoes, including glue for postage stamps and starch for sizing cotton fabrics.
Sweet potatoes are North Carolina's official state vegetable. North Carolina is the leading producer of sweet potatoes in the United States, producing about 40 percent of the national supply.
China grows about 80 million tons of sweet potatoes each year, Africa produces about 14 million tons, Central and South America churn out about 2 million tons and the United States harvests about 1 million tons.

Noodles......


Instant Noodles Could Hurt Your Heart

 

ramen, diet, nutrition, heart disease, metabolic syndrome 

It's convenient, cheap and best served hot, but how healthy is it? The instant noodles commonly known as ramen — a staple food for college kids and other young adults, as well as people in certain cultures — may increase people's risk of metabolic changes linked to heart disease and stroke, new research finds.
In the study, women in South Korea who consumed more of the precooked blocks of dried noodles were more likely to have "metabolic syndrome" regardless of what else they ate, or how much they exercised, the researchers found. People with metabolic syndrome may have high blood pressure or high blood sugar levels, and face an increased risk of heart disease, stroke and diabetes.

Although instant noodle is a convenient and delicious food, there could be an increased risk for metabolic syndrome given [the food's] high sodium, unhealthy saturated fat and glycemic loads.

Baylor University and Harvard analyzed the health and diet of nearly 11,000 adults in South Korea between ages 19 to 64. The participants reported what they ate, and the researchers categorized each participant's diet as centered on either traditional healthy food or fast food, as well as how many times weekly they ate instant noodles.
Women who ate instant noodles twice a week or more had a higher risk of metabolic syndrome than those who ate ramen less, or not at all, regardless of whether their diet style fell into the traditional or fast-food category. The researchers found the association even among young women who were leaner and reported doing more physical activity.
As for men, Shin and his colleagues guessed that biological differences between the genders, like the effect of sex hormones and metabolism, might account for the lack of an apparent association among males between eating instant noodles and developing metabolic syndrome.
The study was conducted in South Korea, an area known to have the largest ramen consumption group in the world, where people consumed 3.4 billion packages of instant noodles in 2010.
But the findings could apply to people in North American too, said Lisa Young, a nutritionist and professor at New York University who was not involved in the study. "We [in the States] don't eat it as much, but the ramen noodles are being sold, so this could apply to anywhere they're sold, and they're sold almost everywhere."
So what's so bad about instant noodles?
"Instant noodles are high in fat, high in salt, high in calories and they're processed — all those factors could contribute to some of the health problems [the researchers] addressed," Young said. "That doesn't mean that every single person is going to respond the same way, but the piece to keep in mind is that it's not a healthy product, and it is a processed food."
Processed foods generally contain high amounts of sugar and salt, primarily because they are designed to have long shelf lives.
But Young said there might be ways to dampen the dangers of eating instant noodles without swearing off of them altogether. "Number one, don't eat it every day," Young told Live Science. "Number two, portion control," she said, and recommended that people eat a small amount of instant noodles and mix them with vegetables and other healthier, nonprocessed foods.
Above all, however, Young said a little bit of preparation could help people avoid processed instant noodles altogether. "You can easily make noodles, homemade pasta, ground-rice pasta and veggies" at home, with a little bit of planning, she said.

 

Eat.......


Eat More Early, Eat Less at Night

It has been suspected that eating hearty meals earlier in the day instead of in the evening leads to weight loss and better health, even when the same foods and same calories are eaten.

 A healthy breakfast

Now, a recent study published in the scientific journal Diabetologia confirms that, finding people with Type 2 Diabetes  eating a large breakfast and lunch and no dinner — as compared with those eating six small meals with the same calories — lost body fat and improved insulin sensitivity.

That's not to say you shouldn't be eating dinner, but you can use the study's conclusions to make positive changes for your health and weight, as did one of my clients.
"I lost more than 35 pounds and have kept it off for more than two years," he later told me.
Snacking scenarios
Does this sound familiar? You get home from work, stressed and ravenous. You head straight for the kitchen, grab a bowl of nuts or a plate of cheese and crackers. You nibble as you're preparing dinner. After dinner, you settle on the couch, most likely in front of the television, and zone out with some favorite snacks, such as popcorn, chips, nuts, ice cream, peanut butter or sweets — whatever is tasty and easy to grab.
Welcome to the typical American evening! For many people, it's an endless graze that doesn't stop until they go to bed.
Evening overeating is an issue that contributes to many peoples' weight problems. I've been surprised at just how many people struggle with this. I used to myself. Even disciplined people who carefully watch their intake during the day break down at night. I can't count how many times I've heard these refrains: "I'm fine during the day, my problem's at night," or "If I could control my eating at night, my weight problem would probably disappear.... "
This is important because more and more research is confirming the importance of eating lighter at night and heavier during the day — for health, not just weight. The study in Diabetologia confirmed the importance of that approach — calories were the same with both sets of eaters, just distributed differently.
It's become clear to me that evening overeating is not just an isolated problem but the convergence of a host of lifestyle issues — stress, exhaustion, loneliness, disorganized eating and hunger.
In today's fast-paced world, many people are constantly hopping from meeting to meeting or from chore to chore during the day and don't have time to sit down and eat a decent meal. So we become ravenous. In the evening, there's more time for eating, so we not only eat larger meals, but continuous ones. Those who are tired or stressed find that food is an easy way to reward themselves at the end of the day. Food can provide a little companionship for the lonely or depressed. Researchers who have identified "night eating syndrome" — the most severe form of evening overeating, which affects about five percent of obese people seeking treatment — say it is stress-related.
"We believe it's a stress disorder which causes people to eat more than one-third of their calories after the evening meal," says obesity researcher Albert Stunkard, who has studied nighttime overeaters since the 1950s.
Evening overeating is an important problem to solve, because Americans who eat most of their daily intake of food at night eat more overall calories, according to a study reported in the Journal of Nutrition — and that makes them more susceptible to weight problems.
"The late-night period was when the highest-density foods were eaten. Eating a high proportion of daily intake in the late evening, compared to earlier in the day, was associated with higher overall intake," researcher John de Castro concluded in the study, which analyzed food diaries of about 900 men and women.
De Castro, professor and chair of the department of psychology at the University of Texas at El Paso, also found that evening eating was less satisfying for people, which may help explain why they eat more.
"In the evening, you get lower satiety. People tend to eat very large meals but then eat again shortly afterward," said de Castro.
For those who succumb to nighttime overeating, I recommend you attack this problem by assessing why this may be happening to you and then devising specific personalized strategies for eating lighter at night. Some points to consider:
Breakfast:Study found that a "high proportional intake in the morning is associated with low overall daily intake." This finding confirms my experience of 25-plus years: Eating a bigger breakfast is the single most effective way of curbing evening overeating. Other studies have confirmed the importance of breakfast for maintaining weight loss .
I advise my clients to eat one-third of their daily calories in the morning. For most people, that's at least 600 calories, much more than they're used to consuming.
While solving other issues such as end-of-day stress, exhaustion and emotional issues are important, too, I've found that nothing works unless morning eating is beefed-up first. Eating more in the morning is a scary proposition for many people who fear that they'll continue their evening overeating on top of the bigger breakfast. But, my clients who bite the bullet and give it a try are amazed to find that it reduces cravings and gives them a sense of control, so that it is easier to eat more moderately later in the day.
Interestingly, de Castro found that people are more sated with the food they eat in the morning. "If they eat a large breakfast, they'll wait a long time before eating again. They get a lot of bang for the buck," says de Castro.
Organized eating: Researchers have found that most people with the more severe "night-eating syndrome" don't have regular meal and snack times  . I have also found this is true for evening overeaters. Most overeating is due simply to under-eating throughout the day and poor planning. I hear so many people say "I have no will power," or "I hate myself because I have no discipline." But, they somehow regain their "discipline" and "will power" by simply planning and eating regular daytime meals and snacks.
That's why I advocate cooking in large batches and regular grocery shopping: that way you will have healthy and delicious foods at your fingertips when you get home from work in the evenings.
Trigger foods: Many people who overeat in the evenings have "trigger" foods, specific foods they crave and are more likely to overeat, such as chips, chocolate or peanut butter. The experts find that by avoiding trigger foods, you can reduce evening overeating.
Assessing hunger: Your body lets you know what it needs. One key to lasting weight management is being in touch with your body and its signals. In the evening, before eating, get rid of distractions, take a few deep breaths and stop to think if you're physically hungry. If you're hungry, eat. If you're not, or if you're not sure, you shouldn't eat.
Stress management: Many people overeat in the evenings as a way to cope with the stress and exhaustion they may feel or to reward themselves at the end of a hard day. But this is a self-defeating response to stress or rewards. When you come home, never head straight for the kitchen. Instead, hop in the shower or tub to decompress, take a walk or stretch. Once relaxed, then decide what you'd like for dinner. Better yet, hopefully you've already planned your dinner.
Of course, these actions are only possible if you've fed yourself properly during the day and you're not ravenous.
Reducing behavioral associations: Like Russian scientist Ivan Pavlov's famous dogs, we can train ourselves to salivate and crave food in connection with just about any activity. Playing cards, eat. Watching a movie, eat. Going to the mall, eat. Talking on the phone, eat. Reading in bed, eat. Watching TV, eat. The experts recommend you eat only when seated at your dining or kitchen table, without distractions, so that you don't develop an association between eating and any activity, place or person. The only stimulus for eating should be hunger. Distractions tend to reduce inhibitions to overeating.
When to eat: There is no hard-and-fast rule governing the timing of your last meal in the evening. I recommend that evening calories don't exceed lunch or breakfast calories and that you eat at least two-thirds of your day's calories before dinner. It's important to go to bed feeling light, not full. This way, you awake hungry for a big breakfast.


 

Curvy Yellows.

Bananas: Health Benefits, Risks & Nutrition

Facts

 Image result for banana

 Bananas are among the most widely consumed fruits on the planet.The curvy yellow fruits are high in "potassium and pectin, a form of fiber," said Laura Flores, a San Diego-based nutritionist. They can also be a good way to get magnesium and vitamins C and B6. "Bananas are high in antioxidants, which can provide protection from free radicals, which we come into contact with every day, from the sunlight to the lotion you put on your skin," Flores added. 

Bananas are known to reduce swelling, protect against developing type-2 diabetes, aid in weight loss, strengthen the nervous system and help with production of white blood cells, all due to the high level of vitamin B6 that bananas contain.




An Apple A Day Keeps The Doctor Away.

Health Risks

 
Image result for apple

"Eating apples in excess will not cause many side effects," said Flores. "But as with anything eaten in excess, apples may contribute to weight gain."
Furthermore, apples are acidic, and the juice may damage tooth enamel. A study published in 2011 in the Journal of Dentistry found that eating apples might be up to four times more damaging to teeth than carbonated drinks.
However, according to the lead researcher, Professor David Bartlett, head of prosthodontics at the Dental Institute at King's College in London, "It is not only about what we eat, but how we eat it." Many people eat apples slowly, which increases the likelihood that acids will damage tooth enamel.
"Snacking on acidic foods throughout the day is the most damaging, while eating them at meal times is much safer," Bartlett said in a press release from King's College. "An apple a day is good, but taking all day to eat the apple can damage teeth."
Dentists recommend cutting up apples and chewing them with the back teeth. They also recommend rinsing the mouth with water to help wash away the acid and sugars.

Apples and pesticides

"Most apples will have pesticides on them, unless they are certified organic," Flores said. Results analyzed by the Environmental Working Group showed that 98 percent of conventional apples had pesticide residue on their peels. The group also said in its report, however, that "the health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure." [Infographic: Guide to Pesticides in Produce]
Washing apples well helps remove pesticides, according to the Colorado State University Extension Service. "It's fairly easy… Washing apples and making sure you rub the skin in some way will do the trick," Flores said. "You can do this with your hands or a fruit scrubber." However, using chemical rinses and other treatments for washing fresh produce is not recommended because the Food and Drug Administration has not evaluated then for safety or effectiveness.
Some researchers say not to worry about pesticides. Dr. Dianne Hyson, a research dietitian at the University of California, Davis, writes that laboratory tests have shown very low levels of pesticide residue on apple skins.

Are apple seeds poisonous?

Apple seeds, also called pips, contain a substance called amygdalin, which can release cyanide, a powerful poison, when it comes into contact with digestive enzymes. Whole seeds will pass through your digestive system relatively untouched, but if you chew the seeds you may be exposed to the toxins. One or two will not be harmful, as the body can handle small doses of cyanide, but if you or a child chews and swallows a lot of seeds, you should seek medical attention immediately. A very large helping of apple seeds may be fatal.
How many seeds are harmful? According to John Fry, a consultant in food science, about 1 milligram of cyanide per kilogram of body weight will kill an adult person. Apples seeds contain about 700 mg of cyanide per kilogram; so about 100 grams of apple seeds would be enough to kill a 70-kg (154-pound) adult. However, a seed weighs 0.7 grams, so you would have to munch on 143 seeds to get that amount of cyanide. Apples typically have about eight pips, so you'd have to eat the seeds of 18 apples in one sitting to get a fatal dose.
Image result for apple

Apple production:

  • Apples come in all shades of red, green and yellow.
  • There are 7,500 varieties, or cultivars, of apples grown throughout the world.
  • There are 2,500 varieties of apples grown in the United States.
  • Apples are grown in all 50 states.
  • The world's top apple producers are China, the United States, Turkey, Poland and Italy.
  • In 2006-2007, commercial world production of apples was at 44,119,244 metric tons.
  • In 2006-2007, China led the world in commercial apple production with 24,480,000 metric tons, followed by the United States with 4,460,544 metric tons.
  • Total apple production in the United States in 2005 was 234.9 million cartons, valued at $1.9 billion.
  • In 2006, 58 percent of the apples produced in the United States were grown in Washington state, 11 percent in New York, 8 percent in Michigan, 5 percent in Pennsylvania, 4 percent in California and 2 percent in Virginia.
  • In 2005, 35.7 million bushels of fresh market apples were exported from the United States. That was 24 percent of the total U.S. fresh-market crop that year.
  • The Red Delicious variety is the most widely grown apple in the United States, with 62 million bushels harvested in 2005.
  • Commercial grade wax is applied to many apples after they are harvested and cleaned. These waxes are made from natural ingredients.

Apple consumption

 Image result for apple

  • In 2005, the average U.S. consumer ate an estimated 16.9 pounds of fresh market apples.
  • Sixty-three percent of the 2005 U.S. apple crop was eaten as fresh fruit.
  • Also in 2005, 36 percent of apples were processed into apple products, 18.6 percent was used in juice and cider, 2 percent was dried, 2.5 percent was frozen, 12.2 percent was canned, and 0.7 percent was sold as fresh slices. Apples were also used in the making of baby food, apple butter or jelly, and vinegar.
  • A "peck" of apples weighs 10.5 lbs. (4.8 kilograms).
  • A bushel of apples weighs about 42 lbs. (19 kg) and will yield 20-24 quarts of applesauce.
  • It takes about 36 apples to create one gallon of apple cider.

Apple history

  • The apple tree originated in an area between the Caspian Sea and the Black Sea.
  • The Lady or Api apple is one of the oldest varieties in existence.
  • Archeologists have found evidence that humans have enjoyed apples since at least 6500 B.C.
  • Charred apples have been found in prehistoric dwellings in Switzerland.
  • Apples were the favorite fruit of ancient Greeks and Romans.
  • The Pilgrims planted the first U.S. apple trees, in the Massachusetts Bay Colony.
  • Newton Pippin apples were the first apples exported from America, in 1768; some were sent to Benjamin Franklin in London.
  • In 1730, the first apple nursery was opened in Flushing, New York.
  • The world's largest apple peel was created by Kathy Wafler Madison on Oct. 16, 1976, in Rochester, New York. It was 172 feet, 4 inches long (52 meters). She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery.
  • National Apple Month is the only national, generic apple promotion conducted in the United States. Originally founded in 1904 as National Apple Week, it was expanded in 1996 to a three-month promotional window from September through November.
  • The apple is the state fruit of Illinois, Minnesota, New York, Vermont, Washington and West Virginia.

Apple science

  • The science of apple growing is called pomology.
  • Apples are members of the rose family.
  • The largest apple ever picked weighed 3 lbs. (1.4 kg).
  • Apples have five seed pockets or carpels. Each pocket contains seeds. The vigor and health of the plant determines the number of seeds per carpel. Different varieties of apples have a different number of seeds.
  • Apples ripen six to 10 times faster at room temperature than when refrigerated.