What Are the Benefits of Eating Green Bell Peppers?

A fresh, crisp green bell pepper is a tasty vegetable that can be a regular part of your healthy eating plan. This vegetable is low in calories and contains 0 grams of fat and a good supply vitamins and minerals. Their mildly sweet flavor makes green bell peppers versatile enough to include a wide variety of nutritious recipes.

Fiber

A 1-cup serving of green bell peppers contains 2.5 grams of fiber toward the daily recommendation of 21 to 25 grams for women and the 30 to 38 grams for men. When you take in enough fiber on a daily basis, your digestive system works more efficiently, which means you're less likely to get constipated or develop hemorrhoids. Getting enough fiber reduces your risk of heart disease and diabetes as well. Fiber might also help you lose weight or maintain a healthy weight because it keeps you full, which can help prevent you from eating too much

.

Vitamins C and E

You need between 75 and 90 milligrams of vitamin C per day, and one cup of chopped green bell peppers provides 119.8 milligrams. When you get enough vitamin C, you're less likely to develop infections, and your skin, teeth, gums and blood vessels are healthier and work more efficiently. The same serving of chopped green bell peppers contains 0.55 milligrams of vitamin E toward the 15 milligrams you should take in every day. Vitamin E helps protect your cells from damage and supports a strong immune system.

Health Benefits

Eating a diet rich in vegetables, including green bell peppers, reduces your risk of certain chronic illnesses. A 2006 article published in the "Bulletin of University of Agricultural Sciences and Veterinary Medicine" reports that the antioxidants in vegetables reduce free radical damage. Free radicals are compounds that cause cell damage that can lead to inflammation, heart problems and cancer. While red bell peppers contain larger amounts of antioxidants, green bell peppers are a significant source as well. Green bell peppers also contain zeaxanthin, which keeps your eyes healthy and might reduce your risk of age-related eye disorders.

Tips

Eat raw green bell peppers with low-fat ranch dressing or hummus for a nutritious and tasty side dish or snack. Add chopped bell peppers to spaghetti sauce or your favorite lasagna recipe. Stir chopped green bell peppers into scrambled eggs or layer raw strips of the pepper onto a lean turkey or chicken sandwich. Include green bell peppers in vegetable, chicken noodle or minestrone soup. The peppers complement the taste of chili as well. Scatter pieces of raw green bell pepper over a tossed green salad or add to pasta salad.

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Banana fruit nutrition facts

Go for banana fruit, nature's own energy-rich food that comes in a safety envelope! Fresh, delicious bananas are available year around and in fact, one of the cheapest fruits. Botanically, the fruit belongs to the family of Musaceae. Commercially, it is one of the widely cultivated crops in the tropical and subtropical zones.

Scientific name: Musa acuminata colla.

ripe banana

raw banana

banana bunches

Banana (Musa acuminata colla). 

Raw mature banana put for sale in a market.

Banana is a perennial herbaceous plant that develops from the underground rhizome. It flourishes well under tropical moisture-rich, humid low-lying farmlands. 

In fact, the whole plant is a false stem (pseudostem), consisting of broad leaves along with their petioles overlapping around each other in a circular fashion standing up to 2 to 6 meters tall from the ground surface depending upon the cultivar types. At maturity, the rhizome gives rise to flower (inflorescence) that is carried up on a long smooth un-branched stem through the centre of the pseudo-stem emerging out at the top in the centre of the leaf cluster. The flower subsequently develops to hanging bunch consisting of 3 to 20 hands (tiers), each with at least 5-10 fingers (fruits) in each hand (tier). Banana plant or plantain bears hanging clusters of fruits as a bunch. Fruits are arranged in tiers, with 6-20 fruits in each tier.

 Banana plant.

There are several cultivars of banana grown with different size (4”-9”inch), color (yellow to brown), weight (70-150g) and taste. Structurally, fruit has a protective outer skin and delicious, sweet and tart, creamy-white color edible flesh inside.

Plantains are other cultivar types, more often used as cooking bananas. They are closely related to the familiar fruit banana or dessert banana. Plantains are used as a staple diet in Thailand, Laos, and other Southeast Asian as well as in many parts of tropical African and Caribbean regions.

Health benefits of banana fruit

Banana fruit is one of the high calorie tropical fruits. 100 g of fruit provides 90 calories. Besides, it contains good amounts of health benefiting anti-oxidants, minerals, and vitamins.

Banana pulp is composed of soft, easily digestible flesh with simple sugars like fructose and sucrose that when eaten replenishes energy and revitalizes the body instantly; thus, for these qualities, bananas are being used by athletes to get instant energy and as supplement food in the treatment plan for underweight children.

The fruit contains a good amount of soluble dietary fiber (7% of DRA per 100 g) that helps normal bowel movements; thereby reducing constipation problems.

It contains health promoting flavonoid poly-phenolic antioxidants such as lutein, zea-xanthin, ß and α-carotenes in small amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

It is also a very good source of vitamin-B6 (pyridoxine), provides about 28% of daily-recommended allowance. Pyridoxine is an important B-complex vitamin that has a beneficial role for the treatment of neuritis, and anemia. Further, it helps decrease homocystine (one of the causative factors in coronary artery disease (CHD) and stroke episodes) levels within the body.

The fruit is an also moderate source of vitamin-C (about 8.7 mg per 100g). Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

Fresh bananas provide adequate levels of minerals like copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has a cardiac-protective role as well.  Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells.

Fresh banana is a very rich source of potassium. 100 g fruit provides 358 mg potassium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering bad effects of sodium.

See the table below for in depth analysis of nutrients:

Banana fruit (Musa acuminata colla),

Nutritive Value per 100 g

(Source: USDA National Nutrient data base)

Principle Nutrient Value Percentage of RDA

Energy 90 Kcal 4.5%

Carbohydrates 22.84 g 18%

Protein 1.09g 2%

Total Fat 0.33 g 1%

Cholesterol 0 mg 0%

Dietary Fiber 2.60 g 7%

Vitamins

Folates 20 µg 5%

Niacin 0.665 mg 4%

Pantothenic acid 0.334 mg 7%

Pyridoxine 0.367 mg 28%

Riboflavin 0.073 mg 5%

Thiamin 0.031 mg 2%

Vitamin A 64 IU 2%

Vitamin C 8.7 mg 15%

Vitamin E 0.10 mg 1%

Vitamin K 0.5 µg 1%

Electrolytes

Sodium 1 mg 0%

Potassium 358 mg 8%

Minerals

Calcium 5 mg 0.5%

Copper 0.078 mg 8%

Iron 0.26 mg 2%

Magnesium 27 mg 7%

Manganese 0.270 mg 13%

Phosphorus 22 mg 3%

Selenium 1.0 µg 2%

Zinc 0.15 mg 1%

Phyto-nutrients

Carotene-α 25 µg --

Carotene-ß 26 µg --

Lutein-zeaxanthin 22 µg --

Selection and storage

banana fruits

Banana fruits on a plantain leaf.

Once ripened, bananas are very fragile and start decaying in short time. In the field, bananas are usually harvested while they are green as it is easy to transport when the fruits are raw and firm.

In order to ripen, they are usually subjected to ethylene or kept in close proximity with other ripened fruits. In the stores, choose banana fruits based on when you want to use them; greener ones last for more days, while yellow and brown-spotted bananas should be eaten in a few days.

Ready to eat bananas should be quite firm, bright yellow, and emanate rich fruity fragrance. Ripe fruit peels off easily. Ripened, fresh bananas are nutritionally enriched and sweeter in taste than raw green ones.

Avoid mushy or damaged bananas, as they are un-appealing.

Preparation and Serving methods

Bananas come with nature gifted protective outer layer of skin, therefore, are less likely contaminated by germs and dust.

Just discard the peel and enjoy!

Banana fruit sections are a great addition to the fruit salads.

Fresh "banana-milkshake" with sugar syrup is a delicious drink.

Bananas have also been used in the making of fruit jams.

Grilled banana fruit can be served on cake/ ice cream in the Caribbean style dessert.

Banana chips are a snack produced from dehydrated or fried banana or plantain slices.

Mash ripe banana fruits and add to cakes, casseroles, muffins, bread pudding, etc.

Plantain is raw unripe banana that is used as vegetable in recipes.

Safety profile

Banana fruits are sometimes known to cause skin and systemic allergic reactions. In "oral allergy syndrome" which causes itching and swelling around the mouth or throat within hours after ingestion and is related to birch tree and other pollen allergies.

The other type of reaction is related to latex allergies and causes urticaria and potentially serious gastrointestinal symptoms like nausea, vomiting, and diarrhea

http://www.nutrition-and-you.com

Oh banana, your so great. Banana is very plenty in our country and banana is very nutritious.

Avocados nutrition facts

avocado fruit

 Avocados are distinct fruits with high-fat content and calories. Subtly flavorful yet buttery, they are among the most popular fruits having nutrition profile similar to that of some edible nuts and seeds.

Some of the common names for this staple fruit are alligator pear, aguacate, butter pear, etc.

Botanically, the fruit belongs to the family of Lauraceae, the family that also includes some unusual members like bay laurel, cinnamon, etc. Scientific name is Persea americana.

avocado-persea americana, cut section with large single avocado seed inside.

hass variety avocados. note dark brown color and pebble surface hass avocados.

Avocado (Persea americana). Note for cream color flesh and brown-coated single seed.

Mature and ripen Hass-variety avocados in the market. Note for dark brown color fruits with pebble surface

Avocados are medium sized evergreen trees of about 20-30 feet in height with large green leaves. The tree prefers fertile soil with high moisture content to flourish. Small light green flowers appear during winter. After about 8-10 months later, hundreds of pear shaped green color fruits appear on the tree.

Avocados, like bananas, mature on the tree but ripen only after their harvest. Once Ripen, they turn dark green or deep purple and yield to gentle pressure. Inside, cream color flesh has butter-like consistency with bland taste yet pleasant aroma. The fruit features centrally placed single brown color seed. On an average, each fruit weighs about 300-700 g, although heavier avocados are quite common in the markets.

Health benefits of avocado

Avocados, like olives, are high in mono-unsaturated fats and calories. However, they are very rich in dietary fiber, vitamins, and minerals and packed with numerous health benefiting plant nutrients.

Humble Avocado tree

Their creamy pulp is a very good source of mono-unsaturated fatty acids like oleic and palmitoleic acids as well as omega-6 poly-unsaturated fatty acid linoleic acid. Research studies suggest that Mediterranean diet that is rich in mono-unsaturated fatty acids help lower LDL or bad cholesterol and increase HDL or good-cholesterol, thereby, prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

They are a very good source of soluble and insoluble dietary fiber. 100 g fruit provides 6.7 g or about 18% of recommended daily intake. Dietary fibers help lower blood cholesterol levels and prevent constipation.

In addition, the fruit, like persimmons, contain high concentration of tannin. Tannin, a poly-phenolic compound, which was once labeled as an anti-nutritional agent is in-fact, has beneficial anti-inflammatory, anti-ulcer and anti-oxidant properties.

Its flesh contains health promoting flavonoid poly-phenolic antioxidants such as cryptoxanthin, lutein, zea-xanthin, beta and alpha carotenes in small amounts. Together, these compounds act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

Total antioxidant strength (ORAC) of avocados (raw, Hass variety) is 1933 µmol TE/100 g.

They are also good in many health-benefiting vitamins. Vitamin A, E, and K are especially concentrated in its creamy pulp.

Avocados are also excellent sources of minerals like iron, copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron and copper are required in the production of red blood cells.

Fresh avocado pear is a very rich source of potassium. 100 g of fruit provides 485 mg or about 10% of daily-required levels. Potassium is an important component of cell and body fluids where it helps regulate heart rate and blood pressure, countering bad effects of sodium.

 See the table below for in depth analysis of nutrients:

Avocado (Persea americana),

Refuse seed and skin, Nutrition value per 100 g.

(Source: USDA National Nutrient data base)

Principle        Nutrient Value          Percentage of RDA

Energy           160 Kcal        8%

Carbohydrates          8.53 g 6.5%

Protein           2.0 g   3.5%

Total Fat         14.66 g           48%

Cholesterol   0 mg   0%

Dietary Fiber 6.7 g   18%

Vitamins                   

Folates           81 µg  20%

Niacin            1.738 mg       11%

Pantothenic acid      1.389 mg       28%

Pyridoxine     0.257 mg       20%

Riboflavin      0.130 mg       10%

Thiamin         0.067 mg       5.5%

Vitamin A      146 IU            5%

Vitamin C      10 mg 17%

Vitamin E      2.07 mg          14%

Vitamin K      21 µg  17.5%

Electrolytes              

Sodium          7 mg   0.5%

Potassium     485 mg           10%

Minerals                    

Calcium         12 mg 1%

Copper           0.190 mg       21%

Iron     0.55 mg          7%

Magnesium   29 mg 7%

Manganese   0.142 mg       6%

Phosphorus  52 mg 7%

Selenium      0.4 µg <1%

Zinc    0.64 mg          6%

Phyto-nutrients                   

Carotene-α    24 µg  --

Carotene-ß    62 µg  --

Cryptoxanthin-ß       28 µg  --

Lutein-zeaxanthin   271 µg    

       

Selection and storage

Avocados are readily available in the market year around. Buy medium size, fully ripe fruit with pleasant aroma. The fruit that is ready to eat should yield to pressure when gently squeezed.

Avoid very hard fruits as they may take quite some time to ripen properly. On the other hand, avoid buying excessively ripe ones as their pulp is rather mushy and featuring little, if any, flavoring. Furthermore, look carefully for any surface cuts, blemishes, and spots.

At home; store avocado in a cool, dark place. Unripe fruits usually placed in a paper wrap with a banana or apple in order to speed up ripening.

Preparation and Serving methods

Ripe avocado has delicate nutty flavor and butter like in taste. To eat; cut the fruit lengthwise at its center all the way around the seed. Then rotate or twist the two halves in opposite directions and gently pull apart. Remove the seed using a spoon. Gently peel the skin with your fingers starting from the stem end. Cut the pulp into desired cubes.

How to cut avocado

Sprinkle or rinse the cut sections in lemon juice to prevent enzymatic brown discoloration until ready to use.

Here are some serving tips:

In many parts of Central America, the fruit is eaten as it is with some added pepper powder, lime juice, and salt.

The fruit sections or cubes are added to vegetable/fruit salads, salsa, etc.

Mashed avocado fillings used to make Mexican polenta and pancakes. Guacamole is a favorite avocado based Mexican dip.

Similarly, guasacaca is Venezuelan the variant prepared using vinegar instead of lemon juice.

Mashed fruit may be mixed with ice-cream, shakes, and fruit juices.

Safety profile

Raw unripe avocados concentrated with tannins. High tannin content makes them bitter and unappetizing. Very high levels of tannins in the food prevent minerals like iron, calcium and phosphorus and vitamins from absorption in the gut.

Although very rare, eating avocados may result in allergic symptoms in some latex-sensitive persons. The symptoms may include itching in the throat, hives, runny nose, breathlessness, etc. Often the symptoms are mild and self-limiting.

http://www.nutrition-and-you.com

Our country is rich of these fruit, sometimes because of its bounty and available everywhere you tend to under estimate the fruit. Its natures complete food but for those who has high blood pressure eat moderately. It can cause mild stroke because of its high in cholesterol As experience by our neighbor, avocado is the cause of her mild stroke because she ate too much.

Chili peppers nutrition facts

 

Wild Chilli

Chili peppers, despite their fiery “hotness” are one of very popular spices known for medicinal and health benefiting properties. The chili is actually a fruit pod from the plant belonging to the nightshade family of Solanaceae, within the genus; capsicum. Scientific name: Capsicum annum. Some common members of nightshade family are tomato, aubergine, potato, etc.

Dry chili peppers with seeds green chili peppers Dry chilli peppers with seeds.    Raw green chilies in a capsicum annum plant.

Several cultivars of peppers are grown all around the world. The chili plant is native to Central American region where it was used as the chief spice ingredients in Mexican cuisine for centuries. It was introduced to the rest of the world by Spanish and Portuguese explorers during 16th and 17th centuries and now grown widely in many parts of the world as an important commercial crop.

Chili plant is a perennial small shrub with woody stem growing up to a meter height and bears white colored flowers. The pods are very variable in size, shape, color, and pungency. Depending on the cultivar type, they range from the mild, fleshy, Mexican bell peppers to the tiny, fiery, finger-like chili peppers, commonly grown in Indian subcontinent. The hotness of chili is measured in “Scoville heat units” (SHU). On the Scoville scale, a sweet bell pepper scores 0, a jalapeño pepper around 2,500-4,000 units, and a Mexican habañeros have 200,000 to 500,000 units.

Interiorly, each fruit features numerous tiny, white, or cream colored, circular and flat seeds. The seeds are actually clinging around the central white-placenta.

To harvest, chilies can be picked up while they are green or when they reach complete maturity and dried in the plant. Usually, the fruits are picked up by hand when they are matured and turned red. They are then left to dry, which causes them to shrivel. Chilies have a strong spicy taste that comes to them from the active alkaloid compounds: capsaicin, capsanthin and capsorubin.

fresh chili fruit

Health benefits of chili peppers

Chili pepper contains an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties.

Chilies contain health benefiting an alkaloid compound in them, capsaicin, which gives strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals.

Fresh chili peppers, red and green, are rich source of vitamin-C. 100 g fresh chilies provide about 143.7 µg or about 240% of RDA. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.

They are also good in other antioxidants like vitamin A, and flavonoids like ß-carotene, α-carotene, lutein, zea-xanthin, and cryptoxanthin. These antioxidant substances in capsicum help to protect the body from injurious effects of free radicals generated during stress, diseases conditions.

Chilies contain a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Chilies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish.

Chili peppers have amazingly high levels of vitamins and minerals. Just 100 g provides (in % of recommended daily allowance):

240% of vitamin-C (Ascorbic acid),

39% of vitamin B-6 (Pyridoxine),

32% of vitamin A,

13% of iron,

14% of copper,

7% of potassium, 

but no cholesterol.

 See the table below for in depth analysis of nutrients:

Chili peppers (Capsicum annum), raw, Nutrient value per 100 g

(Source: USDA National Nutrient data base)

Principle        Nutrient Value          Percentage of RDA

Energy           40 Kcal           2%

Carbohydrates          8.81 g 7%

Protein           1.87 g 3%

Total Fat         0.44 g 2%

Cholesterol   0 mg   0%

Dietary Fiber 1.5 g   3%

Vitamins                   

Folates           23 µg  6%

Niacin            1.244 mg       8%

Pantothenic acid      0.201 mg       4%

Pyridoxine     0.506 mg       39%

Riboflavin      0.086 mg       6.5%

Thiamin         0.72 mg          6%

Vitamin A      952 IU            32%

Vitamin C      143.7 mg       240%

Vitamin E      0.69 mg          4.5%

Vitamin K      14 µg  11.5%

Electrolytes              

Sodium          9 mg   0.5%

Potassium     322 mg           7%

Minerals                    

Calcium         14 mg 1.5 %

Copper           0.129 mg       14%

Iron     1.03 mg          13%

Magnesium   23 mg 6%

Manganese   0.187 mg       8%

Phosphorus  43 mg 6%

Selenium      0.5 µg 1%

Zinc    0.26 mg          2%

Phyto-nutrients                   

Carotene-ß    534 µg            --

Carotene-α    36 µg  --

Cryptoxanthin-ß       40 µg  --

Lutein-zeaxanthin   709 µg            --

Selection and storage

dried red chili pepers chili powder

Sun-dried red chili peppers./Red chili pwder.

dried chili

chili powder

Chili peppers are available year around in the markets either in the fresh, dried or powdered form. In the store, buy fresh chili peppers instead of powder since, oftentimes it may contain adulterated spicy mixtures.

Look for raw, fresh chilies featuring brilliant color (green, yellow, orange, red depending on the variety), with healthy stalk, wholesome and compact. Avoid those with spots or those spoiled tips and inflicted by molds.

Once at home, should be stored in the refrigerator in a plastic bag where they will stay fresh for about a week. Completely dried red chilies are also available in the markets. Dry chilies can be stored at room temperature in a cool, dark place, inside airtight containers for many months; and can be milled to powder using mixer/grinder as and when required. If you want to buy dry chili powder instead, go for the authentic and branded products. Powdered chili pepper should be stored in cool place in airtight containers.

   

Medicinal uses

Chili peppers contain chemical compound capsaicin. Capsaicin and its co-compounds used in the preparation of ointments, rubs and tinctures for their astringent, counter-irritant and analgesic properties.

These formulations have been in use in the treatment of arthritic pain, post-herpetic neuropathic pain, sore muscles, etc.

Scientific studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese persons. (Medical-disclaimer).

Culinary uses

Raw, fresh chilies should be washed in clean water before used in cooking in order to remove any residual fungicides, sand and soil. Chilies either fresh or powder form, can cause severe burning sensation to hands and may cause severe irritation to nasal passages, eyes and throat. Therefore, it may be advised in some sensitive individuals to use thin hand gloves and face masks while handling chilies.

Here are some serving tips:

chili-sauce

Red chili sauce.

  Fresh raw bell peppers and other  sweet, mild variety peppers are being used as vegetables in cuisines in many parts of the world.

Chopped peppers are being used in the preparation of chili sauce, pizzas, rolls, and in variety of dishes using fish, meat and chicken in many Central American and European regions.

Dried chili powder is an important ingredient in the spice mix known as curry powder in many Asian countries.

Hot chilies used as a condiment in the preparation of soups, chili sauce, spicy water, vinegar-spice mix, etc.

Chilies, soaked in yogurt and then dried under sunlight, are used as side-dish during dinner in south Indian states.

Safety profile

Chili peppers contain capsaicin, which gives strong spicy pungent character which when eaten causes severe irritation and hot sensation to mouth, tongue and throat.

Capsaicin in chilies initially elicit inflammation when it comes in contact with the delicate mucus membranes of oral cavity, throat and stomach, and soon produces severe burning sensation that is perceived as ‘hot’ through free nerve endings in the mucosa. Eating cold yogurt helps reduce the burning pain by diluting capsaicin concentration and preventing its contact with stomach walls.

Avoid touching eyes with chili-contaminated fingers. Rinse eyes thoroughly in cold water to reduce irritation.

Chilies may aggravate existing gastro-esophageal reflux (GER) condition.

Certain chemical compounds like aflatoxin (fungal mold), found in spoiled chilies have been known to cause stomach, liver and colon cancers.

La Pacho Tea Miracle Cure for CANCER

La Pacho is an herbal tea effective or preventative against viruses and many diseases which modern medicine can't cure.

Now, the modern medical reseraches, medical practitioners, the HARVARD MEDICAL SCHOOL AND THE PURDUE UNIVERSITY have listed La Pacho as an anti-cancer agent

Today, medical practitioners also use La pacho against all kinds of diseases.

It may hold the secret for the successful treatment of cancer and other diseases. There has been widely published article that whole La pacho has produced clinical anti-cancer effects without side effects.

Lapacho may be the most wondrous herb in all of nature. Through its inimitable nutritional composition which is governed by principles in nature, Lapacho naturally possesses mild anti-malarial, antibiotic, antiviral, anti-microbial, anti-fungal, anti-parasitic, anti-inflammatory, analgesic, decongestant and sedative effects.


Medicinal Uses

Immune system booster

Anticandidal
Antiviral
Antibacterial
Anti-inflammatory
Cancer
Viral infection
Bacterial infection
Fever-reducer
Venereal and rheumatic disorders
Skin disorders, especially eczema, herpes and the mange.

Colds
Flu
Malaria
Causing perspiration
Analgesic
Calming
Against high blood pressure
Diuretic
Insect stings
Wounds
Herpes
Psoriasis
Stimulates Digestion

TESTIMONIALS:

One woman in Utah who has been suffering with cancer for over a year, started taking the tea and found relief within a twenty four hour period. She said this was the first time she had felt human in months. She continues to take the tea daily and after several weeks is free from pain. It is too soon to know what benefit it is toward eliminating her cancer, but if she can get relief from her pain without taking drugs I am sure that she will always be grateful.


A man in Florida who has used the herb for several months. He was diagnosed as having prostate cancer and had suffered with it for over a year. He told me that he used the herb for thirteen days and noticed a feeling of well-being, but when he really noticed the benefits of the herb was when he stopped eating white sugar products and started taking vitamins and minerals along with his tea. It was then only fifteen days that he really noticed a change in his health. When I spoke to him in March, 1982 he told me that he was told by his doctors that his cancer is completely gone.


A man from Illinois had suffered from a gum disease called Pyorrhea which caused him a great deal of pain that usually developed into an abscess which meant a trip to the dentist where he lanced and drained the abscess and put him on antibiotics. He was really worried because Pyorrhea ends up in loose teeth which usually ends up having to pull the teeth. This man came across La pacho in November, 1981 and after using it for twenty-four hours found amazing results. The pain subsided, the swelling went down and the pus pocket was gone.


This wonderous herb has a regulatory action upon digestive functions, bolsters pancreatic function, stimulates the appetite and acts as a general tonic. Upon spreading throughout the body, it revitalizes it by creating new vital elements and new normal cells. It gives the body greater vitality by strengthening its organic defenses. As a blood tonic, Lapacho contributes to the proper assimilation of nutrients and elimination of wastes, thereby facilitating the orderly multiplication of cells.

Part of the effectiveness of La pacho may stem from its observed ability to stimulate the production of red blood cells in bone marrow. Lapacho is a blood builder which increases the hemoglobin content and the number of red corpuscles. Increased red blood cell production would improve the oxygen-carrying capacity of the blood. This, in turn, could have important implications for the health of tissues throughout the body.
Also needed for oxygen transport by red cells is iron. The bark contains a high percentage of assimilable iron. It can be taken in mass doses and combined with other medications. It can also be given to children as well.

As a detoxifier, La pacho acts upon the nervous system, to alleviate mild anxiety states. In its broad action, it puts the body in a defensive posture, giving it the energy it needs to naturally defend itself.

La pacho is also a very powerful antioxidant. In vitro trials show definite inhibition of free radicals and inflammatory leukotrienes by lapacho constituents. Anti-oxidants, or free-radical scavengers, have emerged as premier candidates for the role of healers and disease-preventers.

Dietemann Research Foundation, Inc., of Los Angeles, California, found in extract samples that La pacho is stimulating to the alimentary tract through the rectum and then back to the liver, gall bladder and sweat glands. The sweat glands are relief valves for the stomach, lungs and heart. The stimulation of this herb helps keep these glands open, operating well and warns the body when the adrenal glands are under stress.

My kumare, is suffering from yeast infection badly. Someone introduce here the La Pacho and it works well to her. It can cure several ailment and cancer. Wow what a plant.

SOURCES:http://www.cantron.com/html/nutraceuticals/lapacho.html

http://74.125.153.132/search?q=cache...&hl=en&ct=clnk

http://thegiveroflife.blogspot.com/2...pacho-tea.html

What Are the Benefits of Quail Eggs?

The quail egg is prized as a dietary and healing food. It is recorded that Chinese medical practitioners have used quail eggs for thousands of years to remedy aliments such as rhinitis, asthma, hay fever, spasmodic cough along with skin conditions such as eczema and psoriasis. 

Chicken Egg vs. Quail Egg

Chicken eggs are considerable larger

Quail eggs are packed with vitamins and minerals. Even with their small size, their nutritional value is three to four times greater than chicken eggs. Quail eggs contain 13 percent proteins compared to 11 percent in chicken eggs. Quail eggs also contain 140 percent of vitamin B1 compared to 50 percent in chicken eggs. In addition, quail eggs provide five times as much iron and potassium. Unlike chicken eggs, quail eggs have not been know to cause allergies or diathesis. Actually they help fight allergy symptoms due to the ovomucoid protein they contain.

Health Benefits

Regular consumption of quail eggs helps fight against many diseases. They are a natural combatant against digestive tract disorders such as stomach ulcers. Quail eggs strengthen the immune system, promote memory health, increase brain activity and stabilize the nervous system. They help with anemia by increasing the level of hemoglobin in the body while removing toxins and heavy metals. The Chinese use quail eggs to help treat tuberculosis, asthma, and even diabetes. If you are a sufferer of kidney, liver, or gallbladder stones quail eggs can help prevent and remove these types of stones.

Complementary Benefits

Children eating quail eggs are less inclined to suffer from infectious diseases than other children do. In men, quail eggs provide the prostate gland with phosphorus, proteins, and vitamins that can be a powerful stimulant for sexual potency. Women find that the egg improves skin color and strengthens hair. This is why quail eggs are in facial and in hair care products.

Ways to Consume Quail Eggs

If you purely want to promote your health without concern for intake you can eat raw quail eggs after washing them in boiling water. You don’t have to worry about salmonella with quail eggs as quails are resistant to infections due to their increased content of lysozyme that kills harmful bacteria. For this method eating three to five quail eggs each morning promotes a strong immune system and improves metabolism.

Raw quail egg consumption provides stronger health benefits than cooked eggs.

I wanted to raise layers chicken in our backyard. My friend told me that he raises quails so I decided to research about quails and it says quail eggs is healthier than chicken eggs.

The Facts About Coconut Water (Fluid of Life)

Fact about Coconut Water:

'It's a natural isotonic beverage, with the same level of electrolytic balance as we have in our blood. It's the fluid of life, so to speak.'



During the Pacific War of 1941-45, both sides in the conflict regularly used coconut water - siphoned directly from the nut - to give emergency plasma transfusions to wounded soldiers..

Most coconut water is still consumed fresh in tropical coastal areas - once exposed to air, the liquid rapidly loses most of its organoleptic and nutritional characteristics, and begins to ferment.

Coconut Water is More Nutritious than whole milk - Less fat and NO cholesterol!

Coconut Water is More Healthy than Orange Juice - Much lower calories

Coconut Water is Better than processed baby milk- It contains lauric acid, which is present in human mother's milk

Coconut water is naturally sterile -- Water permeates though the filtering husk!

Coconut water is a universal donor-- Its identical to human blood plasma

Coconut Water is a Natural Isotonic Beverage - The same level we have in our blood.

Coconut water has saved lives in 3rd world countries thru Coconut IV.

Coconut water is the very stuff of Nature, biologically Pure, full of Natural Sugars, Salts, and Vitamins to ward off fatigue... and is the next wave of energy drinks BUT natural!', according to Mortin Satin, Chief of the United Nation's Food & Agriculture Organization.

Coconut water contains more potassium (at about 294 mg) than most sports drinks (117 mg) and most energy drinks..

Coconut water has less sodium (25mg) where sports drinks have around 41mg and energy drinks have about 200mg!

Coconut water has 5mg of Natural Sugars where sports and energy drinks range from 10-25mg of Altered Sugars.

Coconut water is very high in Chloride at 118mg; compared to sports drinks at about 39mg.

Data is based on a 100ml drink

I use coconut water everytime my son got fever, this is serve as his energy drink.