GHANAIAN ATTITUDE TOWARDS FRUIT

Most people enjoy eating fruit, but many health authorities recommend eating fruits as part of a balanced and healthy diet.  However, I find fruit it is not needed at all, and it is not a healthful food today for most people.

Fruit is mainly sugar and water with a low level of vital minerals.  The potassium it contains is often some what toxic and the balance of its minerals in not correct for most people.  Fructose is a harmful sugar that puts on weight, and fruit is much too yin for regular use.  The article discusses the controversial topic of fruit-eating.

The following are reasons why many health authorities suggest eating fruit and these may include

Fruit is a whole, natural foods.

Fruit contains vitamins, minerals, antioxidants, fiber, natural sugars and other nutrients.

 Fruit is convenient, easy to eat, and tasty.

Fruit is one of the most yin foods one can eat.  In the Macrobiotic conception of yin and yang, fruit is an extremely yin food.  Yin refers to certain qualities such as cold, expanded, and sweet-tasting or sugary.  Fruit also grows above ground and often up in the air, another quality associated with yin and I guess we can name some of them ourselves.

Fruit upsets the blood sugar level and causes excessive insulin release. A research made indicate that, the higher sugar content of almost all fruit causes this reaction.  This adds stress to the body, can cause weight gain or impair weight loss, and cause other imbalances deep inside the cells.

Many people are unaware of the high sugar content of most fruit.  It can be extremely high, especially with fruit juices, dried fruit or fruit that is packed or dipped in sugar.  These are even worse than eating fresh fruit.

Fruit-eating often contributes to yeast overgrowth.  Most people, even those who do not eat much fruit, already have an overgrowth of intestinal yeast such as candida albicans and others.  This is due to toxic metal poisoning, and especially copper imbalance.  Other mineral imbalances may also contribute, as does overeating on carbohydrate foods.

 

THE SECRET IN APPLE

 Apples are the pomaceous fruit of the apple tree. It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. 

Apples grow on small, deciduous trees. The tree originated in Central Asia and is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have been present in the mythology and religions of many cultures, including Norse, Greek and Christian traditions.

 The phytonutrients in apples can help you regulate your blood sugar. Recent research has shown that apples can help prevent spikes in blood sugar through a variety of mechanisms. Flavonoids like quercetin found in apples can inhibit enzymes like alpha-amylase and alpha-glucosidase. Since these enzymes are involved in the breakdown of complex carbohydrates into simple sugars, your blood sugar has fewer simple sugars to deal with when these enzymes are inhibited. In addition, the polyphenols in apple have been shown to lessen absorption of glucose from the digestive tract; to stimulate the beta cells of the pancreas to secrete insulin; and to increase uptake of glucose from the blood via stimulation of insulin receptors. All of these mechanisms triggered by apple polyphenols can make it easier for you to regulate your blood sugar.

• The whole food form of apples is also important if you want full satisfaction from eating them. Researchers have recently compared intake of whole apples to intake of applesauce and apple juice, only to discover that people report less hunger and better satiety, or food satisfaction after eating whole apples than after eating applesauce or drinking apple juice. But especially interesting was an additional finding about calorie intake following apple consumption.
• According to research when healthy adults consumed one medium-sized apple approximately 15 minutes before a meal, their caloric intake at that meal decreased by an average of 15%. Since meals in this study averaged 1,240 calories, a reduction of 15% meant a reduction of 186 calories, or about 60 more calories than contained in a medium apple. For these researchers, "getting ahead" in calories with a net reduction of 60 calories was a welcomed outcome of the study, and an extra benefit to their study's primary conclusion—the importance of whole apples (versus other more processed apple forms) in helping us manage our hunger and feeling more satisfied with our food.

Scientists have recently shown that important health benefits of apples may stem from their impact on bacteria in the digestive tract. In studies on laboratory animals, intake of apples is now known to significantly alter amounts of two bacteria in the large intestine. As a result of these bacterial changes, metabolism in the large intestine is also changed, and many of these changes appear to provide health benefits. For example, due to bacterial changes in the large intestine, there appears to be more fuel available to the large intestine cells in the form of butyric acid after apple is consumed. We expect to see future studies confirming these results in humans, and we are excited to think about potential health benefits of apple that will be related to its impact on bacterial balance in our digestive tract.

ORANGES AND THIER BENEFITS

 GHANAIAN ORANGES

Oranges are round citrus fruits with finely-textured skins that are, of course, orange in color just like their pulpy flesh; the skin can vary in thickness from very thin to very thick. Oranges usually range from approximately two to three inches in diameter.

Juicy and sweet and renowned for its concentration of vitamin C, oranges make the perfect snack and add a special tang to many recipes; it is no wonder that they are one of the most popular fruits in the world. Oranges are generally available from winter through summer with seasonal variations depending on the variety.  

A Healthy Dose of Vitamin C for Antioxidant Protection and Immune Support
You may already know that oranges are an excellent source of vitamin C—just one orange supplies 116.2% of the daily value for vitamin C—but do you know just how important vitamin C and oranges are for good health? Vitamin C is the primary water-soluble antioxidant in the body, disarming free radicals and preventing damage in the aqueous environment both inside and outside cells. Inside cells, a potential result of free radical damage to DNA is cancer. Especially in areas of the body where cellular turnover is especially rapid, such as the digestive system, preventing DNA mutations translates into preventing cancer. This is why a good intake of vitamin C is associated with a reduced risk of colon cancer. 

Free radical damage to other cellular structures and other molecules can result in painful inflammation, as the body tries to clear out the damaged parts. Vitamin C, which prevents the free radical damage that triggers the inflammatory cascade, is thus also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis.
Free radicals also oxidize cholesterol. Only after being oxidized does cholesterol stick to the artery walls, building up in plaques that may eventually grow large enough to impede or fully block blood flow, or rupture to cause a heart attack or stroke. Since vitamin C can neutralize free radicals, it can help prevent the oxidation of cholesterol.
Vitamin C, which is also vital for the proper function of a healthy immune system, is good for preventing colds and may be helpful in preventing recurrent ear infections. 

You may already know that oranges are an excellent source of  vitamin C—just one orange supplies 116.2% of the daily value for vitamin C—but do you know just how important vitamin C and oranges are for good health? Vitamin C is the primary water-soluble antioxidant in the body, disarming free radicals and preventing damage in the aqueous environment both inside and outside cells. Inside cells, a potential result of free radical damage to DNA is cancer. Especially in areas of the body where cellular turnover is especially rapid, such as the digestive system, preventing DNA mutations translates into preventing cancer. This is why a good intake of vitamin C is associated with a reduced risk of colon cancer. 

Free radical damage to other cellular structures and other molecules can result in painful inflammation, as the body tries to clear out the damaged parts. Vitamin C, which prevents the free radical damage that triggers the inflammatory cascade, is thus also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis. 

Free radicals also oxidize cholesterol. Only after being oxidized does cholesterol stick to the artery walls, building up in plaques that may eventually grow large enough to impede or fully block blood flow, or rupture to cause a heart attack or stroke. Since vitamin C can neutralize free radicals, it can help prevent the oxidation of cholesterol. 

Vitamin C, which is also vital for the proper function of a healthy immune system, is good for preventing colds and may be helpful in preventing recurrent ear infections.

HEALTH TIPS IN BANANA

BANANA AND ITS HEALTH ISSUES

A banana is an edible fruit produced by several kinds of large herbaceous flowing plant in the genus Musa. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant.

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout.

 No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet. 

The following are the healthy things banana do in our system.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke. 

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach. 

USEFUL BENEFITS OF BANANA:

• For Safe and pure enough for baby's first solid food.
  
• Bananas are a terrific, heart-healthy food when included in a diet low in saturated fat and cholesterol. While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease.
• Naturally fat- cholesterol- and sodium-free.
• A good source of potassium, dietary fiber, manganese and vitamins B6 & C