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#Post#: 5787--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: October 8, 2016, 1:53 pm
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[center]Although jackfruit is still considered an exotic
tropical fruit in the U.S., it is becoming more popular in the
vegan and vegetarian circles as a meat substitute. After about
one hour of cooking, unripened jackfruit starts to resemble the
flavor and mouth-feel of pulled pork. [img
width=60]
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[center]What Is Jackfruit Good For? ???
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[center]Botanical name: Artocarpus heterophyllus
[/center]
Having a distinct musky smell and deliciously sweet taste,
jackfruit is a unique tropical fruit that is typically harvested
during summer and fall.
It can grow to enormous sizes, measuring between 10 and 60
centimeters in length, 25 to 75 centimeters in diameter, and can
weigh between 10 and 100 pounds, making it the largest
tree-borne fruit in the world.
Specimens weighing more than 100 pounds have also been recorded.
Jackfruit originated from the rainforests of India’s Western
Ghats and spread to other parts of the country, the East Indies
and Southeast Asia. It is now planted in central and eastern
Africa and has become quite popular in Brazil and Suriname. In
Bangladesh, jackfruit is touted as the national fruit and it is
considered the second-most important crop after mangoes.
The exotic jackfruit is green when unripe, and then turns light
brown and spreads a strong fragrant smell once it is ripe. Like
durian, jackfruit is round or oblong-shaped, and has an outer
surface that is covered with blunt thorn-like projections that
soften as the fruit ripens. Inside each fruit are hundreds of
small, succulent yellow lobes. Most jackfruit trees can bear as
many as 250 large fruits every season. The tree is used as
timber as well.
Although jackfruit is still considered an exotic tropical fruit
in the U.S., it is becoming more popular in the vegan and
vegetarian circles as a meat substitute. After about one hour of
cooking, unripened jackfruit starts to resemble the flavor and
mouth-feel of pulled pork.
Health Benefits of Jackfruit
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Jackfruit is a nutritional bonanza: it is rich in vitamins,
minerals and dietary fiber, which makes it a good natural
laxative. It can help improve digestion, as adequate fiber can
be an effective natural remedy to prevent constipation, and it
can also benefit those who want to lose or maintain their weight
by giving a feeling of fullness.
Jackfruit is also known to contain significant amounts of
vitamin A and flavonoid pigments (carotene-ß, xanthin, lutein
and cryptoxanthin-ß), offering antioxidant and vision support.
As it is low in calories and sodium and does not contain
cholesterol or unhealthy fats, its luscious fruit lobes make a
healthy, appetizing treat you can relish.
The enigmatic fruit is rich in B-complex vitamins, containing
niacin, pyridoxine, riboflavin and folic acid. It is a viable
source of minerals, such as iron, magnesium, potassium and
manganese as well.
As a good source of vitamin C — also a powerful antioxidant —
jackfruit offers about 23 percent of the recommended daily
allowance (RDA), which makes it useful in helping fight off
infectious agents while scavenging harmful free radicals in the
body.
However, consume jackfruit in moderation because it contains
fructose, which may be harmful to your health in excessive
amounts.
Jackfruit Nutrition Facts
Serving Size: 3.5 ounces (100 grams),raw or frozen (at article
link)
Studies on Jackfruit
A study published in the journal Plant Foods for Human Nutrition
indicated that the pulp of jackfruit is a natural source of
antioxidants that protect cells from free radical damage. This
means the fruit can help slow down skin aging and can even
assist in repairing damaged molecules, like DNA.1
Jackfruit contains lignans and saponins, which are beneficial
phytonutrients that have been shown to offer anti-cancer
properties. Lignans have been found to help block the effects of
the hormone estrogen, which may decrease risk of
hormone-associated cancers (uterine, ovarian, breast and
prostate). Saponins, on the other hand, are known to optimize
immune function and reduce risk of heart disease.2
Another study published in The Ceylon Medical Journal
categorized jackfruit as a low-glycemic index fruit, which is
attributed to its dietary fiber content.3 Consumption of unripe
jackfruit can even be used to fight high blood sugar level,
according to a Sydney University Glycemic Index Research Service
study.4
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[center]Ripe Jackfruit[/center]
Researchers also regard jackfruit as a “miracle” food crop that
could be a replacement for staple crops that are under threat
from climate change. It is very easy to grow and can survive
high temperatures, pests and diseases, and is even
drought-resistant.
According to Shyamala Reddy, a biotechnology researcher at the
University of Agriculture Sciences in Bangalore, India, the
jackfruit is rich in calories and nutrients and if a person eats
10 to 12 bulbs, he or she won’t need food for another 12 hours.
For these reasons, this fruit could be utilized to help save
millions of people from hunger.5
Jackfruit Healthy Recipe: Easy Jackfruit Curry
healthy jackfruit recipe
Ingredients: Jicama Slaw
500 grams fresh jackfruit
2 medium tomatoes pureed
1 tsp. virgin coconut oil
½ tsp. cumin seeds
½ tsp. mustard seeds
½ tsp. nigella seeds
2 bay leaves
2 dried red chili peppers
1 small onion (chopped)
1 inch ginger (chopped)
1 tsp. coriander powder
½ tsp. turmeric
¼ tsp. black pepper
½ to ¾ tsp. Himalayan salt
1 to 1.5 cups of water
Procedure:
1.Heat extra virgin coconut oil in a skillet over medium heat.
Add the cumin, nigella and mustard seeds and let them sizzle for
about a minute. Add the bay leaves and red chili peppers, and
then cook for several seconds. Add the onion, garlic and ginger,
and just a pinch of Himalayan salt. Cook until translucent (five
to six minutes) and remember to mix occasionally.
2.Add the turmeric, coriander and black pepper, mixing well.
Stir while adding the pureed tomato, jackfruit and the rest of
the salt. Cover and cook for approximately 15 minutes.
3.Uncover and cook for another few minutes to make the tomato
puree thicker. The jackfruit can also be shredded.
4.Add the water and then cover and cook for 15 minutes. Taste
and adjust the flavor accordingly, then reduce the heat to
medium low and cook for an extra 10 minutes or longer, until
your desired consistency is achieved. Garnish with cilantro and
serve.
Jackfruit Fun Facts
Jackfruit emits a sweet yet putrid stench that has been
described as a combination of overripe bananas, onions :P,
pineapple and passion fruit. Like durian [size=14pt]*, the giant
fruit is banned in airports and plane cabins, but it isn’t
prohibited as cargo.
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width=340]
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[center]* durian[/center]
Summary
Jackfruit certainly brings something new to the table. Aside
from its distinctive flavor, this interesting fruit also has an
impressive nutritional profile that includes vitamins,
antioxidants and phytonutrients. Researchers believe this
tropical fruit could help solve the food shortage problem
because it is high in calories, rich in fiber, virtually has no
unhealthy fat and can even be grown very easily.
HTML http://foodfacts.mercola.com/jackfruit.html
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[center] Jackfruit Ropa Vieja
HTML http://www.onegreenplanet.org/vegan-food/have-you-tried-cooking-with-jackfruit-yet-get-started-with-these-recipes/[/center]
#Post#: 5931--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: November 21, 2016, 12:22 pm
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[center]The remarkable history and healing power of
honey[/center]
Katherine Martinko (@feistyredhair)
Living / Green Food
November 18, 2016
HTML http://www.treehugger.com/green-food/remarkable-history-and-healing-power-honey.html
#Post#: 6002--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: December 5, 2016, 1:59 pm
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[center]Medical journal defends article ;D on questionable
science behind US dietary guidelines[/center]
SNIPPET:
[quote]
“They were happy to condemn the article in general terms, but
when I asked them to name just one of the supposed errors in it,
not one of them was able to. One admitted he had not read it.
Another told me she had signed the letter because the BMJ should
not have published an article that was not peer reviewed (it was
peer reviewed). Meir Stampfer, a Harvard epidemiologist,
asserted that Teicholz’s work is ‘riddled with errors, ;)’
while declining to discuss them with me.”
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It’s difficult to argue with Teicholz’s evidence-based logic
that rates of obesity in the U.S. shot upward in 1980, the very
year in which dietary guidelines were introduced, and the
diabetes epidemic kicked in shortly after. Nor is it acceptable
for decisions about influential national nutrition policies to
be decided by people who work within the food industry. Teicholz
wrote:
“It may be time to ask our authorities to convene an unbiased
and balanced panel of scientists to undertake a comprehensive
review, in order to ensure that selection of the dietary
guidelines committee becomes more transparent, with better
disclosure of the conflicts of interest, and that the most
rigorous scientific evidence is reliably used to produce the
best possible nutrition policy.”
It appears she has won the battle this time round.
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[/quote]
HTML http://www.treehugger.com/health/medical-journal-admits-us-dietary-guidelines-are-based-questionable-science.html
#Post#: 6043--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: December 10, 2016, 1:04 pm
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[center]But Don’t We Need Protein?
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While we do need protein, perhaps we don’t need so much as we
might think. The Center for Disease Control and Physician’s
Committee for Responsible Medicine both agree we are getting
plenty of protein and that protein deficiency is not a problem
in our society, especially in comparison to the cancer problem
we have.
The Physician’s Committee for Responsible Medicine (PCRM) even
says that we actually get too much protein, around double of
what we really need. They advise using the Recommended Dietary
Allowance (RDA) protein formula, which is : 0.8 grams per
kilogram of body weight for the average adult.
To find out your average individual need, multiply your body
weight in pounds by your recommended protein intake in grams.
[center][font=times new roman]Are We Eating Too Much Protein? A
Scientist Makes the Connection Between Protein and
Cancer[/font][/center]
HTML http://www.onegreenplanet.org/news/t-colin-campbell-protein-and-cancer/
#Post#: 6084--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: December 17, 2016, 2:45 pm
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[center]Is Your Olive Oil Fake?
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???
[/center]
December 17, 2016 | 113,852 views | Available in Español
Disponible en Español
Story at-a-glance
The popularity of the Mediterranean diet has made olive oil a
$16 billion-a-year industry. Unfortunately, this popularity has
also led to massive fraud and corruption.
Even "extra virgin" olive oil is often diluted with other less
expensive oils, including hazelnut, soybean, corn, sunflower,
palm, sesame, grape seed and/or walnut.
These added oils will not be listed on the label. >:(
Tips on how to identify high quality olive oil include buying
from specialty retailers that allow you to taste it first.
Guidance on what to look for is included. Taste and smell are
factors by which you discern authenticity. 8)
[center]
HTML https://youtu.be/_UdCpVONOg0[/center]
Full article with added explanatory videos:
HTML http://articles.mercola.com/sites/articles/archive/2016/12/17/fake-olive-oil.aspx
Agelbert NOTE: Watch out for the term "cold pressed" olive oil
on the label. As the article points out. NO olive oil is cold
pressed now. ALL olive oil is centrifuged. If you see "cold
pressed" on the label, you are being lied to. That might
indicate a proclivity to lie about content as well by that
company...
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#Post#: 6384--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: January 28, 2017, 6:48 pm
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[center]Where Do We Get Our Biological Energy?[/center]
[center]
HTML https://youtu.be/p9UC0chfXcg[/center]
[center][font=times new roman]Water Supports Health in Ways You
May Never Have Suspected [/font][/center]
January 28, 2017 | 176,023 views
HTML http://articles.mercola.com/sites/articles/archive/2017/01/28/ez-water.aspx
#Post#: 6430--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: February 9, 2017, 9:04 pm
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[center]Peas Are the Future of Protein – Here’s Why[/center]
Kat Smith
January 26, 2017
It’s no secret that we’re kind of obsessed with protein. Studies
have shown that the average person in a developed country
consumes 103 grams of protein a day — more than double the
recommended daily intake, most of which come from animal
protein. Unfortunately, our appetite for animal-based protein
has a devastating impact on the planet. Luckily, as more people
come to recognize how meat and dairy can negatively impact not
only the health of the planet but their own as well, the demand
for clean, plant-based protein is on the rise. The plant-based
protein market is estimated to reach a value of $5.2 billion by
2020 and plant-based meat alternatives could make up one-third
of the entire market by 2050. In keeping with this trend, one
company just took a huge step in leading the change.
Last week Roquette, a French, family-owned company, announced it
will build the world’s largest pea processing plant in Manitoba,
Canada. Roquette has been around since the 1930s and currently
specializes in producing sustainable products in the
pharmaceutical, health, food, nutrition, feed, pet food spaces.
This new plant will be dedicated to making pea protein, a
high-protein, low-fat, and allergen-friendly alternative to
animal protein. According to Roquette chair Edward Roquette, “it
is the largest global investment dedicated to pea protein to
date. And it constitutes a key pillar of our strategy in plant
protein in general and in pea protein in particular.”
It’s not just Roquette that’s responding to the demand for
plant-based protein — more companies than ever have embraced pea
protein. Last year, Ripple Foods launched a line of plant-based
milks made from pea protein while the maker’s of Muscle Milk
released Evolve, a plant-based protein shake made from pea
protein. 2016 also saw the launch of the Beyond Burger, a pea
protein-based burger that contains 20 grams of protein per
patty. Now, Roquette’s processing plant will be a fantastic step
forward into the future of protein, making pea protein more
easily available than ever. Construction of the world’s largest
pea processing plant is set to begin later this year.
There’s no turning back from here. As the world’s population
continues to grow and more developing nations start to demand
more meat and dairy, we need to realize that animal protein
cannot sustain a world of meat eaters. As Nil Zacharias,
Co-Founder of One Green Planet, has said, “advancements in
plant-protein are the kind of technological innovations the
world desperately needs. In fact, it may be one of the only real
shots we have to make our future on this planet possible.” If we
hope to feed the growing demand for protein, we need to move
ahead into the future of food with more plant-based options like
pea protein.
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#Post#: 6530--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: February 20, 2017, 3:51 pm
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[center]How Eating the Rainbow Can Help Protect Against
Cancer[/center]
SNIPPET:
Start by replacing your processed or animal-based meals with
foods from each color segment below and check out their benefits
on their ability to fight cancer.
Green:
Fruits and vegetables such as cabbage, broccoli, kale, turnips,
cauliflower, asparagus, collards, mustard greens, green apples,
fresh herbs, zucchini, turnip greens, spinach, and Brussels
sprouts contain either antioxidants known as flavones and/or
indoles which have been directly linked to the prevention
against cancer. They also contain high amounts of chlorophyll
that prevents acidity in the body. Soybeans, green peas, and
green beans are also high in antioxidants that support immune
health even further.
Yellow/Orange:
Fruits and vegetables such as pumpkin, squash, peaches, yellow
and orange bell peppers, lemons, cantaloupe, sweet potatoes,
grapefruit, papaya, and apricots all contain especially high
levels of Vitamin C for immune health, along with beta-carotene,
a nutrient derived from the carotenoids found in these plants
that give them their colorful hue. Studies have shown that women
who eat carotenoid-rich vegetables reduce their breast cancer
risk by up to 19 percent!
Red/Orange:
Fruits like watermelon, tomatoes, red peppers, papaya,
grapefruit, and guava, all contain lycopene that also reduces
the risks for prostate cancer and heart disease. Lycopene has
also been shown to lower high cholesterol that can lead to
increased fat cells that stimulate cancer cell growth.
Red/Blue/Purple:
Blue and purple foods like berries, figs, beets, pomegranates,
grapes, raisins, and plums, all contain high levels of
antioxidants known as anthocyanins or polyphenols that protect
the heart and prevent heart disease. Their intake has also been
linked to the prevention of certain types of cancers, according
to The American Cancer Society.
White/Tan/Brown:
If you think white vegetables don’t count, think again! They are
rich in antioxidants known as phytochemicals like allicin
(garlic and onions), beans and legumes (that contain fiber to
reduce cholesterol and obesity), quercetin (onions and apples),
selenium (mushrooms), Vitamin C (onions, apples, and parsnips),
and a variety of vitamins and minerals that support the immune
system (banana flesh, white nectarines, white peaches,
cauliflower, artichokes, and potatoes.) Selenium was found to be
one of the most prominent minerals for mens’ prostate health
while garlic and onions remain as two of the top foods to boost
the immune system and fight cancer cell growth.
There are so many ways to add fruits and vegetables to your
diet. Here are a few great suggestions:
[img width=75
height=50]
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HTML http://www.onegreenplanet.org/natural-health/how-eating-the-rainbow-can-help-protect-against-cancer/
#Post#: 7030--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: May 3, 2017, 5:59 pm
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[center]The Cholesterol Myth Has Been Busted — Yet
Again[/center]
May 03, 2017 • 96,863 views
cholesterol myth
Story at-a-glance
-
A 40-year-old previously unpublished trial shows that while
replacing saturated fat with vegetable oil lowered total
cholesterol by 14 percent, for every 30 point drop in total
cholesterol there was a 22 percent increased chance of death
Many other trials have also found that replacing saturated fats
with vegetable oils increase mortality risk from all causes,
including coronary heart disease and cardiovascular disease
Processed vegetable oils contribute to devastating attacks to
your health and attacks your brain in several ways, thereby
contributing to and worsening neurologic disorders
SNIPPET:
By Dr. Mercola
For the past four decades, the U.S. government has warned that
eating cholesterol-rich foods such as eggs would raise your LDL
cholesterol (inappropriately referred to as "bad" cholesterol)
and promote heart disease.
Alas, decades' worth of research utterly failed to demonstrate
this correlation, and the 2015-2020 Dietary Guidelines for
Americans1,2,3,4,5 finally addressed this scientific
shortcoming, announcing "cholesterol is not considered a
nutrient of concern for overconsumption."6
This is good news, since dietary cholesterol plays an important
role in brain health and memory formation, and is indispensable
for the building of cells and the production of stress and sex
hormones, as well as vitamin D. (When sunlight strikes your bare
skin, the cholesterol in your skin is converted into vitamin D.)
Unfortunately, the dietary guidelines still cling to outdated
misinformation about saturated fat, wrongly accusing it of
raising LDL and contributing to heart disease. Here, science has
shown that saturated fat only raises the safe, fluffy LDL
particles. It also increases HDL, which is beneficial for your
heart.
The guidelines became and are still confusing because the basic
premise was wrong. Dietary fat is indeed associated with heart
disease, but it's the processed vegetable oils, which are loaded
with trans fats and oxidized omega-6 fats, that are the problem
, not saturated fats.
The introduction of industrialized, highly processed and
frequently heated omega-6 vegetable oils distorted the vitally
important omega 6-to-3 ratio, causing metabolic catastrophes.
The problem was further exacerbated by replacing saturated fat
with refined carbohydrates, which were incorrectly viewed as a
healthier option, thanks to misinformation created and spread by
the sugar industry.
Full must read article:
HTML http://articles.mercola.com/sites/articles/archive/2017/05/03/cholesterol-myth-busted.aspx
HTML http://articles.mercola.com/sites/articles/archive/2017/05/03/cholesterol-myth-busted.aspx
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#Post#: 7073--------------------------------------------------
Re: Healthy Eating
By: AGelbert Date: May 7, 2017, 6:05 pm
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[center]Is Aluminum Foil Safe to Use in Cooking? ???
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By Helen West
Aluminum foil is a common household product that's often used in
cooking.
Some claim that using aluminum foil in cooking can cause
aluminum to seep into your food and put your health at risk.
However, others say it's entirely safe to use.
This article explores the risks associated with using aluminum
foil and determines whether or not it is acceptable for everyday
use.
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width=175]
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HTML http://www.ecowatch.com/aluminum-foil-cooking-2394046382.html
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