Ηow to eat a persimmon - Persimmons how to ripen Quickly

  Ηow to eat a persimmon

Persimmon (Kaki Diospyros) or lotos in Greek, typically autumnal fruit, has a tradition of thousands of years. Because of the fragile and particular flavor, was profoundly esteemed by old people groups. Had been named as the "nourishment of the divine beings."

Country Lotus is China, where it was classified "apple of the Orient." From China and spread to Japan where it is viewed as a delicacy.

In the nurseries of European nations started to be developed from the finish of the late eighteenth century. There are a few declarations thereof.

Persimmon is a great wellspring of beta-carotene, nutrient C and potassium. Green is wealthy in tannins that give it a solid astringent taste, so possibly eaten when completely ready. At the point when ready the organic product is exceptionally sweet and contains high measures of sugars into glucose and protein.

It has diuretic and purgative properties and is particularly suggested for those experiencing liver. Rather - due to the high substance of sugar - not for the individuals who experience the ill effects of diabetes or who experience the ill effects of corpulence.

Persimmons how to ripen Quickly ?

The Secret:

The Secret:

To age persimmons , place them in a pan shrouded or in a plastic sack or huge paper, with 2-3 apples. We close the sack leaving an exceptionally little gap for delicate ventilation.

Leave the natural product in this state for 3-5 days and at last you will have delectable, ready, persimmons at your table.

Eight servings a day of fruits and vegetables keep the doctor away

(NaturalNews) Researchers publishing in the European Heart Journal have released the result of a study examining the diet of more than 300,000 men and women from eight European countries. They found that those individuals eating the most fruits and vegetable servings per day experienced the lowest level of ischemic heart disease (IHD), the most common form of the illness.

Ischemic heart disease is characterized by a reduced blood supply to the heart due to narrowed vessels from coronary plaque or chronic levels of inflammation that constrict blood flow. The end result is a greatly increased risk of heart attack as blood flow to the critical organ is shut off.

Data from this research comes from the long-running European Prospective Investigation into Cancer and Nutrition (EPIC) study that began in 1992. An analysis shows that people eating at least eight servings of fresh fruits and vegetables each day have a 22% lower risk of dying from IHD compared to those taking less than three daily servings. A serving is defined as approximately 80 grams or the equivalent of a small banana or medium apple.

Dietary analysis was determined by using a standard questionnaire, and factors including health, socio-economic status, and lifestyle, as well as smoking, drinking and exercise habits were taken into account. Dr. Francesca Crowe of the University of Oxford in England observed"This study involved over 300,000 people in eight different European countries, with 1,636 deaths from IHD. It shows a 4% reduced risk of dying from IHD for each additional portion of fruit and vegetables consumed."

In an effort to better understand the result of data collected over the eight and a half year course of this leg of the study, researchers made allowances for external factors such as differences in lifestyle and eating habits. The researchers did caution that people tend to report a higher intake of fruits and vegetables when completing questionnaires and that may skew the results slightly in either direction.

The final analysis of this leg of the EPIC study provides conclusive evidence that increased consumption of fruits and vegetables have a consistent and measurable impact on the risk of death from a heart attack. Professor Michael Marmot, director of the University College London in an accompanying editorial explains,"Cardiovascular disease is the most common cause of death. A reduction of 22% is huge. Reductions in cancers of several sites, in blood pressure and stroke, would add to this reduction in fatal CHD. Moving to a diet that emphasizes fruit and vegetables is of great importance to public health."

The association between lowered heart attack risk and increased consumption of fresh fruits and vegetables is well known among health-minded people. The ongoing results from the EPIC study continue to reinforce the importance of a diet high in natural foods to maintain health and lower the risk from ischemic heart disease.

Article References:
http://eurheartj.oxfordjournals.org...
http://www.eurekalert.org/pub_relea...
http://www.bmedreport.com/archives/...

About the author

John Phillip is a Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. VisitMy Optimal Health Resourceto continue reading the latest health news updates, and to download your Free 48 page copy of 'Your Healthy Weight Loss Plan'.

Learn more:http://www.naturalnews.com/031284_fruits_vegetables.html#ixzz1kP6L5ucP

Happiness, Lessons from the Ancient Greek Philosophers

An apple a day slashes stroke risk in half, study finds

(NaturalNews) A new study gives some credence to the old adage, "An apple a day keeps the doctor away" -- at least concerning strokes. In a study published inStroke: Journal of the American Heart Association, Dutch researchers found that eating apples, pears and other white-fleshed fruits and vegetables might lessen stroke risk by a dramatic 52%:Health Enclavereports. Authors of the investigation considered the findings a little surprising, because recent research has recommended vibrantly colored fruits and vegetables as the most beneficial for health.

In the research, which examined the diets of 20,000 adults over a ten year period, authors investigated the association between the color of consumed fruits and stroke incidence. Participants were required to complete a food frequency questionnaire, which segmented the fleshy part of fruits and vegetables into four color groups: orange/yellow, red/purple, green and white. After comparing the stroke incidence with the diet of the participants, researches found no link with the quantity of brightly colored fruits and vegetables. Conversely, participants who had a daily intake of 171 grams of white-fleshed produce had a stroke incidence 52% lower than those whose daily intake of such foods was less than 75 grams. White-fleshed produce includes apples, pears, bananas, cauliflower and cucumbers, and the quantity of 171 grams correlates to one medium-to-large apple.

Although it is unclear why white-fleshed produce dramatically reduced stroke risk, scientists made some postulations. The fiber found in apples and pears is beneficial for cardiovascular health. Additionally, apples and pears have a high content of a flavonoid called quercetin, which studies have shown to reduce inflammation. This anti-inflammatory benefit could be a significant contributing factor, since inflammation is associated with hardening of the arteries.

Upon evaluating the results of the investigation, author Linda M. Oude Greip provided some recommendations. She cautioned that the findings need to be confirmed by further research; however, she stated it might be beneficial to eat plenty of white produce, and eating one apple a day is an easy method of increasing the intake of these healthful foods. On the other hand, Oude Greip emphatically advised the public to consume brightly colored fruits and vegetables as well, since they are protective against other chronic ailments.

It should be emphasized that the phytochemicals found in vibrantly colored fruits and vegetables have been associated with a reduced risk of cancer, along with a benefit to heart health. Jessica Shapiro, a wellness dietitian in New York City, adds her voice to Oude Greip's recommendation of continuing to include brightly colored produce in the diet:USA Todaynotes. Shapiro points out that the rainbow of fruits and vegetables contribute nutrients that work synergistically with each other.

http://www.healthenclave.com/news/a...

http://yourlife.usatoday.com/health...

http://healthland.time.com/2011/09/...

About the author
Mary West is the creator of a natural healing website where she focuses on solutions to health problems that work without side effects. You may visit her website to learn more athttp://www.alternativemedicinetruth.com.


Learn more:http://www.naturalnews.com/033631_apples_stroke.html#ixzz1kP2Te9qs

Fruit and vegetable consumption effectively lowers colon cancer risk

(NaturalNews) Health-minded individuals are well aware that a diet high in natural fruits and vegetables equate to vibrant health and dramatically lowered risk of many chronic diseases. The result of a new study published in theJournal of the American Dietetic Associationprovides details on how specific fruit and vegetable consumption lowers the incidence of many types of colon cancer, the third most prevalent form of the disease. Foods such as apples, broccoli and cauliflower each lower the risk of cancer initiation in different parts of the colon while high sugar, fiber-void fruit juices are shown to increase risk of the illness. Nutrition scientists from Australia provide important documentation to confirm the importance of eating a colorful selection of fruits and vegetables to lower colon cancer risk.

Nutrition researchers have designed studies to examine the effect of healthy diet on colon cancer risk in the past, but the protective effect has been debatable as they do not provide specific results for different foods on the key regions or subsites of the colon. Professor Lin Fritschi, PhD, head of the Epidemiology Group at the Western Australian Institute for Medical Research, and her research team set out to investigate the link between fruit and vegetables and three cancers in different parts of the bowel: proximal colon cancer, distal colon cancer and rectal cancer.

Colon Cancer Risk Lowered by Eating a Wide Variety of Brightly Colored Fruits and Vegetables

The controlled study included 918 participants with a confirmed colon cancer diagnosis and compared them with 1021 individuals with no history of the digestive disease. All participants completed extensive nutritional and demographic questionnaires to account for potential conflicts such as socioeconomic status. Analysis of the data showed that specific fruit and vegetables from similar varietal families affect risk for colon cancer in different portions of the digestive tract.

With respect to different fruit and vegetable consumption, the researchers found a reduced rate of proximal colon cancer linked to eating brassicas like broccoli, cabbage, cauliflower and Brussels sprouts. In addition, both total vegetable intake and total vegetable and fruit intake were linked to a lower risk of distal colon cancer. And finally a significant reduction in distal colon cancer risk was linked to dark yellow vegetables and apples.

There should be no doubt that natural fruits and vegetables consumed raw or minimally cooked to retain the active enzymes is a critical factor in digestive health that dramatically lowers the risk of colon cancer and other chronic conditions as well. This study conveys the important nature of eating a wide variety of different colored fruits and vegetables, high in phytonutrient content, to provide a protective shield at different colon subsites and throughout the body.

Sources for this article include:
http://adajournal.org/webfiles/imag...
http://medicalxpress.com/news/2011-...
http://www.medicalnewstoday.com/art...
http://www.eurekalert.org/pub_relea...

About the author:
John Phillip is a Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. VisitMy Optimal Health Resourceto continue reading the latest health news updates, and to download your Free 48 page copy of 'Your Healthy Weight Loss Plan'.

Learn more:http://www.naturalnews.com/033764_fruits_and_vegetables_colon_cancer.html#ixzz1kP0sxkzN

Fruit Facts + Eating Fruits the Healthy Way

Eating fruits everyday can keep infections away. Fruits are regulatory foods containing carotene, vitamin C and vitamin C complex. 
They protect the eyesight, keep skin smooth and clean and increase body resistance against infection
Fruit and vegetable juices are the juiciest way of taking vitamin C, so don't store them for long periods once the container is opened.
Aside from the nutritional value of papaya, it has been found out that it has many varied medicinal uses as its young leaves are effective in deworming. They are also good disinfectants for dog bites. Latex from the fruit peeling proves to be effective in getting rid of freckles and other skin problems.

A medium papaya contains 200% of your Vitamin C requirement
As much as possible, eat raw fruits and vegetables. Raw, unpeeld fruits and vegetables provide greater benefits than when peeled and/or cooked.
Tomatoes contain both Vitamin C and beta carotene which are powerful antioxidants.
Fruits such as oranges, grapefruit, kiwi, melons and strawberries are excellent sources of Vitamin C.

Keep fresh fruits from turning brown such as apples, bananas, or pears with acidic fruits like oranges, pineapple, or lemon juice.
Fresh fruits and vegetables are loaded with antioxidants, phytochemicals and vitamins which neutralize "free radicals". Free radicals are unstable compounds created from the metabolism of fats and/or environmental factors and may be responsible for altering the cell's metabolism resulting in abnormal cellular growth food in cancer. Eating at least five servings of fruits and vegetables a day can avoid such chronic diseases.
Tips for Healthy eating

Make most of your choices whole or cut-up fruit rather than juice, for the benefits dietary fiber provides.
Select fruits with more potassium often, such as bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice.
When choosing canned fruits, select fruit canned in 100% fruit juice or water rather then syrup.
Fruits differ in nutrient content so vary your fruit choices
Try applesauce as a fat-free substitute for some of the oil when baking cakes.
Try meat dishes that incorporate fruit, such as chicken with apricots or mango chutney.
Frozen juice bars (100% juice) make healthy alternatives to high-fat snacks.
Cut-up fruit makes a great snack as well as dried fruits
Wash fruits before preparing or eating them. Under clean, running water, rub fruits briskly with your hands to remove dirt and surface microorganisms. Dry after washing
Choose fruit options, such as sliced apples, mixed fruit cup, or 100% fruit juice that are available in some fast food restaurants
Try raisins or other dried fruits instead of candy.


More Health Tips from: www.medicalfactsandfallacy.bravehost.com/health_tips_fruit_facts.html
For a list of FREE Fruit Smoothie Recipes from A-Z visit www.fruitsmoothierecipe.bravehost.com/

Dried Fruit - Smart Snack Or Health Hazard?

In speaking to countless patients over the years, it is apparent that people generally want to eat a healthy diet. In most cases, however, this is easier said than done. It takes a lot of planning to eat right each day, and many people feel overwhelmed by the high volume of information about nutrition coming from magazines, newspapers, television and medical professionals. One of the most common concerns I hear from patients is the difficulty of getting enough servings of fresh produce. To make it easier, people often turn to dried fruit out of convenience. My wife often buys these types of snacks every time we are in the airport. I would like to explore these kinds of choices and let you know whether or not it is a truly healthy option.
The Importance of Fruit
Everyone needs fruit and vegetables to stay healthy. These natural wonders are chock full of vitamins, minerals and antioxidants, the substances that protect our cells from free radical damage. Many fruits commonly sold both fresh and dried, such as blueberries, cherries, cranberries and figs, are particularly rich in nutrients that protect our health.
Depending on age, weight and activity level, most adults must consume 5 to 9 fruit and vegetable servings each day. The problem is that choosing fresh produce isn't always easy. You may not have access to a refrigerator at work all day, and delicate fruits like pears and raspberries don't travel very well. Furthermore, purchasing fresh fruit at fast food restaurants, delis, or convenience shops is either impossible or expensive, and the selection is very limited. Despite these challenges, eating your daily produce servings is a natural, highly effective way to keep your body at its best.
Dried Fruit Pros and Cons
For many people, dried fruit has become the go-to solution to the produce dilemma. The question, however, remains: Is dried fruit truly healthy? The answer is not as clear as you might think. To make dried fruit, manufacturers remove the water. It is the water in fresh fruit that contributes to spoilage and bacteria growth, so dehydrating the fruit makes it shelf stable for six months to a year. If dried fruit is simply fresh fruit with the water extracted, how could it be bad for you?
In order to dehydrate fruit like plums, apricots, figs, grapes and all the rest, the fruit must be exposed to dry heat from either the sun or commercial grade ovens. This heat has a negative effect on fruit's nutrient content. In particular, vitamin C, potassium and calcium are three important substances that drastically deteriorate during the drying process.
For example, a dried apricot loses over half of its potassium content, and fruits high in vitamin C lose nearly all nutritional value due to drying. On the upside, however, dried fruit does not lose its fiber and iron content.
Another issue to consider with dried fruit is chemical content. For certain fruits, such as, golden raisins and apricots, sulphur dioxide is used to fix the color during the drying process. This chemical may aggravate or provoke asthma attacks in some individuals. To avoid unwanted additives, you can purchase natural and organic dried fruit at health food stores.
When you eat dried fruit, you must also take calories into account. Remember, the water has been removed, considerably reducing the volume of the fruit. Therefore, you will need to eat a smaller portion of dried fruit compared with fresh fruit in order to consume the same amount of calories.
For example, one cup of fresh grapes has about 60 calories, while one cup of raisins has 495 calories-quite a difference!
In addition, dried fruit tends to be much sweeter due to concentrated flavor, so it's easy to eat a lot without thinking about it. To keep calories in check, divide fresh fruit into individual portions and put them in zip top bags. Keep single servings in your car, purse or desk drawer for snacking.
Despite some stumbling blocks, the National Cancer Institute says that a quarter cup of dried fruit counts as a serving of produce. I recommend that my patients who enjoy dried fruit eat it as just one of their daily produce servings, and that they carefully monitor portion size. With healthy eating, variety is the key. If you purchase natural, chemical-free dried fruit and eat it along with a wide array of fruits and vegetables, it can be a convenient solution to your eat-right goals.



Mark Rosenberg, M.D.
Institute For Healthy Aging
http://www.vitalmaxvitamins.com
http://www.vitalmaxvitamins.com/blog

Dealing With Fruit Allergies - Important Facts You Must Know

Fruits are very important in a diet as they supply all the vitamins, minerals and fiber that the body needs to maintain strength and health. But not everyone is able to consume fruit as some people find that taking fruits can cause allergic reactions in their bodies. The allergic reactions which fruits cause can be easily recognized and it is always quite easy to say which fruit is allergic to a person. So once the fruit is identified as causing an allergy the person can best avoid the fruit.
Oral allergy syndrome is very common to fruit allergies as consuming a certain fruit will cause swellings in certain parts like the tongue, mouth, lips and throat etc. The moment the fruit comes into contact with our mouth or lips they begin to burn or swell.

This syndrome is not restricted to fruits alone but also vegetables. Many people display the same allergic symptoms when they eat certain vegetables. This is caused by the chemical reactions which take place between the pollens and proteins. It is common that people who have fruit allergies are also allergic to pollens. Only when the fruits and vegetables are eaten fresh do they cause allergies in people not when they are cooked and eaten. This is because the pollens and proteins which are present get destroyed when cooked.
Some of the other symptoms which fruit allergies cause are skin irritations, redness and rashes or hives. Sometimes due to fruit allergies the blood pressure can also drop drastically cutting off oxygen supply to the brain. The mouth throat and airways begin to swell restricting air to the lungs and this leaves the person gasping for breath which in turn leads to death.
We sometimes notice that only certain classes of fruits tend to cause allergies to us. Like for instance if we are allergic to rag weed then we will find that when we eat fruits like bananas, and melons like watermelon, cantaloupe and honeydew will also cause allergy reactions.
In the case of Birch tree allergy you will find certain fruits like apples, pears, cherries, kiwi and stone fruit which are more likely to cause allergies also. Certain other fruits like lemons, oranges limes and grapefruit which belong to the citrus variety can also cause allergies. This is mainly due to the acidic nature of the citrus fruits which cause allergic reactions.
The best way to avoid fruit allergies is not to eat those fruits so that all that rashes, swelling and skin irritations can be avoided. There are people who have become resistant to fruit allergies because of the allergy injections which they have taken. Though there is another option which is to have the fruits cooked and eaten to avoid allergic reactions in your body.



Abhishek has got some great Allergy Relief Secrets up his sleeves! Download his FREE 54 Pages Ebook, "How To Win Your War Against Allergies!" from his website http://www.Health-Whiz.com/552/index.htm. Only limited Free Copies available.