Health Benefits of Eating Boysenberries

Health benefits of Eating Boysenberries
Boysenberries might not be stocked regularly in your local grocery store, but it's worth seeking them out. Not only are the berries a good source of vitamin C and potassium, they also contain a host of other essential vitamins and minerals. The way you purchase boysenberries influences how nutritious they are. Fresh and frozen boysenberries are more nutritious than boysenberries canned in heavy syrup because they contain far less sugar.
Fiber
Fresh, frozen and canned boysenberries each supply about 7 grams of dietary fiber per 1-cup serving. The average diet contains only about 15 grams of fiber a day, which is significantly fewer than the 20 to 35 grams recommended for good health, according to the Harvard School of Public Health. Fiber is the part of a plant that can't be digested, so it helps keep your arteries and intestines clear and healthy, which can reduce your risk of constipation, hemorrhoids, diverticular disease and heart disease.
Folate
Boysenberries supply a significant dose of folate, which is a B vitamin that aids in energy production and the formation of cells. The daily recommended intake of folate is 400 micrograms, though pregnant women are often advised to consume between 600 and 800 micrograms because the nutrient can reduce certain types of nervous system and brain birth defects. A 1-cup serving of fresh or frozen boysenberries contains about 83 micrograms of folate, and the same amount of canned boysenberries supplies 87 micrograms.
Vitamin E
Freezing boysenberries retains their vitamin E content, but canning strips the berries of this beneficial nutrient. A 1-cup serving of fresh or frozen boysenberries contains about 1.15 milligrams of vitamin E, which is slightly less than 10 percent of your daily requirement of 15 milligrams. Vitamin E protects your cells from damage, which can reduce your risk of cancer and heart disease. The vitamin also helps make red blood cells and enables your body to make use of vitamin K to clot your blood.
Tips
Opt for fresh or unsweetened frozen
boysenberries because they don't contain added sugar. Added sugar increases your risk of tooth decay and unhealthy weight gain. In comparison, a 1-cup serving of boysenberries canned in heavy syrup can contain more than 20 grams of added sugar. Add fresh or thawed boysenberries to a fruit salad, or puree them into your favorite smoothie recipe. Stir the fresh or thawed berries into bread and muffin recipes, or sprinkle them into low-fat plain yogurt or oatmeal. Use the berries as a healthier alternative to maple syrup on your pancakes and waffles.

Fruit Talkabout (A-Z): Boysenberries History and Description.

To the uninitiated, the boysenberry may look like a big, blowzy, underripe blackberry, but it is in fact a noble fruit, as distinct from a common blackberry as a thoroughbred is from a mule.
Large, dark purple, juicy and intense, it derives its unique flavor from its complex ancestry:
sweetness and floral aroma from its raspberry grandmother, and a winy, feral tang from three native blackberry species.
It's a California classic, emblematic of the joys of growing up in the Southland before it succumbed completely to sprawl. And it's all the more precious, despite its near extinction in this state, because it evokes why people moved here in the first place.
But Boysens can still be found if you know where to look, although their season is brief — late May to early July — and they are so delicate that as a fresh fruit they can be enjoyed at their best only from farmers markets, farm stands and home gardens.
The boysenberry was the fruit sensation of its era, rocketing from mysterious origins to be grown on some 2,400 acres in California by 1954. This gradually dwindled to 70 in 2008, and last year agricultural statisticians stopped counting, the ultimate indignity for the once-dominant variety.
One of the few remaining local growers, retired math professor Robert Poole, 72, came to love boysenberries in the early 1950s when his family grew a patch of them in Rialto for market, like hundreds of small farmers. This ended after his father died young of complications from a tonsillectomy, but Poole's taste for Boysens lingered, and when he bought property in Redlands in 1977 he put in a modest planting for his family's use.
He expanded production, but it was only when he started selling at farmers markets in the mid-1980s that he found a viable outlet for the perishable fruit. He and his family now cultivate 1 acre of berries, doing all the work themselves — planting, pruning, weaving the thorny canes onto wire trellises and harvesting. His wife, Patricia, makes boysenberry pies and jam, the most traditional uses for the fruit.
Most of the commercial Boysen crop has always gone into preserves, pies, syrups, juice, yogurt and ice cream. Ripe, fresh Boysens are so soft and thin-skinned that they leak juice and soon decay, so they must be sold within a day or two of harvest. Commercial shippers therefore have to compromise on maturity to get fresh Boysens to market with decent shelf life, but reddish, underripe fruits are quite tart for eating fresh.
"To be at their best, boysenberries need to be both really sweet and tart, that's the combination," says Gordon Mason, a software designer and self-proclaimed fruit connoisseur who tends his mother's garden in West Los Angeles. "When they separate easily from the calyx, the white part underneath turns translucent, and the drupelets start to shrivel a little bit. That's when they're spot-on."
The Boysen's soft texture and rich, fruity flavor come from Rubus ursinus, a wild blackberry species improbably descended from a cross with a giant raspberry now found only on the island of Hawaii. Native to the Pacific Coast from Oregon to Southern California, it's one of several American species of so-called dewberries, basically blackberries with a trailing habit (tending to sprawl close to the ground, rather than growing upright) that were domesticated starting in the late 19th century.
In 1881, Judge James Logan of Santa Cruz planted seeds from ursinus plants growing in his garden next to raspberries. He came up with the loganberry, a celebrated hybrid with large, conical, reddish-purple fruits. It was a leading variety for several decades, much prized for wine, juice and preserves.
The exact parentage of boysenberry is obscure, but scientists surmise, based on analyses of genes, plants and fruits, that it resulted from a cross of Logan with an Eastern dewberry. It may in fact have been one of the famous plant breeder Luther Burbank's seedlings, which somehow made its way to John Lubben's home in Alameda, Calif., and thence to his Napa County farm, where it was called lubbenberry.
In the early 1920s, Rudolph Boysen, who was farming Lubben's property, was crossing blackberries and raspberries, and when he moved to Anaheim in 1923, he took with him some plants growing large, exquisitely flavored berries, which he claimed to have bred.
Boysen soon shifted his attention to growing oranges, but George Darrow of the U.S.
Department of Agriculture, a great berry breeder, traveled from Maryland to see this novel fruit, marveled at it and contacted a small farmer, Walter Knott, at his Berry Place in Buena Park.

Benefits of eating Blackberries.

The today TalkedAbout fruit Blackberries has so much benefits which you need to know. Take your time and read the below.
Benefits
- Low-Calorie Nutrition
A cup of raw blackberries has 62 calories, less than a gram of fat, 2 grams of protein, no cholesterol and only 1 gram of sodium. It also gives you 7.6 grams of fiber, more fiber than a cup of bran flakes, which provide 7 grams. If you are trying to lose weight, blackberries can give you quick energy, and their fiber content can help you stay full until your next meal, preventing you from wanting to snack on more fattening foods.
- Heart Function
Blackberry juice may be good for your heart, according to a group of researchers from Policlinico Universitario in Messina, Italy, who published a 2003 study in "Life Sciences," a scientific journal distributed by Science Direct.
They observed the antioxidant activity of blackberry juice on vascular tissue damaged by free radicals induced by peroxynitrite, an oxidant that can damage or destroy DNA and cells. Compounds called anthocyanins, they concluded, may increase the juice's antioxidant activity and protect your cardiovascular system from disease.
- Motor and Cognitive Skills
A 2009 study published in the medical journal "Nutritional Neuroscience" indicated that blackberry intake may have a positive impact on motor and cognitive skills, which often decline with age. The researchers fed blackberries to aged rats for 8 weeks, after which they tested their ability to perform a series of tasks. The rats that ate a diet supplemented by 2 percent with blackberries displayed better motor performance, balance and coordination than the control group. The blackberry-eating rats also showed significantly greater short-term memory performance. The researchers believe that the polyphenols in blackberries increase antioxidant levels enough to make them potentially beneficial to aging adults.
- Oral Health
Eating blackberries may help kill oral bacteria that cause illness. According to Oregon State University, blackberries contain gallic acid, rutin and ellagic acid, compounds that may have antiviral and antibacterial properties. In 2012, researchers from the University of Kentucky and the University of North Carolina examined the effects of blackberry extract's antibacterial properties on periodontal health.
After testing it on 10 different kinds of
bacteria, they concluded that blackberry extract's ability to kill pathogens, along with its anti-inflammatory and antiviral properties, make it a promising ingredient in products designed to prevent or treat periodontal infections.

Fruit Talkabout (A-Z): Blackberries history and description.

The History and Description of the Blackberry Fruit
Overview
Blackberries are used in recipes, but the berries and other parts of the plant have been used in other places besides the kitchen.
Throughout history, the blackberry has had significance in medicine and has been used in many ways. Almost every corner of the earth has a blackberry species that has adapted to its specific climate and conditions
Origin
It is hard to trace the exact origin since blackberries proliferate all over the globe, but it is likely the first were in Asia, North or South America or in Europe. Greeks and Romans used blackberries in medicine, and Native Americans used them for food, medicine and to dye animal skins. Blackberries are also known as bramble, brummel, brambleberry and bly.
General History
The formal name of the blackberry is Rubus fructicosus, and there are more than 40 species. Blackberries were always considered wild, so in the early days they were not cultivated. Those who wanted the berries would travel to where a bush was growing and gather them. Development of the blackberry is relatively modern and was done mostly in America. Judge Logan began to breed blackberries in California and introduced loganberries, a relative of blackberries, in 1880. Identifying species is difficult because so many types of blackberry plants have crossbred by themselves. Luther Burbank attempted to develop a thornless berry in 1921, but the flavor lacked. Recently the Triple Crown berry was introduced and is a good-tasting, thornless berry.
Medicinal History
Blackberry has been used to treat bowel problems and fever for more than 2,000 years.
The berry was not often used in medicinal applications but the root, bark and leaf was.
They were boiled in water and given as medicine for whooping cough. Other illnesses thought to be cured by blackberry were bites from venomous creatures, boils and sore throats. In 1771, it was documented that blackberry decoctions would cure ulcers.

Benefits of eating Blueberries.

Blueberries are so good for our health. Read some of its benefits
- Catechins found in blueberries activate fat- burning genes in abdominal fat cells to assist with weight loss, and belly fat loss in particular. According to research at Tufts University, regularly ingesting catechins increases abdominal fat loss by 77 percent and double total weight loss.
- They contain a group of natural
phytonutrients (plant nutrient) called
proanthocyanidins which have a unique ability to protect both the watery and fatty parts of the brain against damage from some environmental toxins.
- Blueberries are one of the richest sources of proanthocyanidins. These phytonutrients decrease free radicals levels that are linked to aging (yes wrinkling!) and disease.
- In animal studies, those given an extract of blueberries had less motor skill decline and performed better on memory tests than animals not given the blueberries. Researchers conclude that compounds in blueberries may reverse some age-related memory loss and motor skill decline.
- Blueberries are packed with vitamins C, E, riboflavin, niacin, and folate.
- They are a rich source of the phytonutrients ellagic acid. Ellagic acid has proven anticancer and genetic-material-protection capabilities . It also encourages a healthy rate of apoptosis—how the body seeks out and destroys harmful or damaged cells, like cancer cells.

Fruit Talkabout (A-Z): Blueberries history and description.

Sequel on our Fruit Talkabout campaign, here is another fruit named Blueberries, read its brief history and description.
Blueberries.
In terms of U.S. fruit consumption, blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. We recommend enjoying raw blueberries — rather than relying upon blueberries incorporated into baked desserts — because, like other fruits, raw blueberries provide you with the best flavor and the greatest nutritional benefits.
As one of the few fruits native to North America, blueberries have been enjoyed by Native Americans for hundreds of years. They have also enjoyed great popularity around the world in cuisines from Asia to the Mediterranean.
After many years of research on blueberry antioxidants and their potential benefits for the nervous system and for brain health, there is exciting new evidence that blueberries can improve memory.

Benefits of eating Bilberries.

Benefits of eating Bilberries:
Bilberries (also known as Vaccinium myrtillus, wild blueberries, and blue whortleberries) have been shown to have the highest Oxygen Radical Absorbance Capacity (ORAC) rating of more than 20 fresh fruits and berries. ORAC is a measure that USDA researchers use to determine the antioxidant capacity of different foods. The antioxidant properties of bilberries were shown to be even stronger than those of cranberries, raspberries, strawberries, plums, or cultivated blueberries. The antioxidant powers and health benefits of bilberries can be attributed to a number of remarkable compounds contained in them, including anthocyanins, vitamin C, resveratrol (the nutrient responsible for the purported health benefits of red wine), vitamin E, and ellagic acid. Bilberries — one of the greatest beauty foods of all times
Packed with antioxidants, bilberries and other whortleberries are great for the skin. These little antioxidant powerhouses contribute to the health of the collagen matrix by neutralizing enzymes that destroy connective tissue, and by scavenging free radicals. As a consequence, bilberries are great for people who want to prevent wrinkles and pre-mature aging of the skin as well as for women who are following an anti-cellulite diet. Thanks to the anthocyanins and other antioxidants they contain, bilberries are also considered good for people following an anti-bruise diet in an effort to prevent bruises and make them heal faster.
Looking for ways to get rid of acne through diet? Try bilberries. These superberries may also help prevent acne breakouts due to their high concentration of pectin. Pectin is a type of dietary fiber that helps clear intestinal toxins that may contribute to acne.
- Antioxidant benefit
Eating bilberries and blueberries with milk has been shown to block their antioxidant capacity. In one study, volunteers were given 200 grams (7 ounces) of blueberries with either 200 ml (0.8 cups) of water or 200ml milk. As expected, those who consumed blueberries with water had an increase in their plasma antioxidant capacity. Interestingly, this effect was not found in those volunteers who ingested blueberries with milk. The study authors believe that the ability of milk to impair the antioxidant powers of blueberries may be a result of the affinity of blueberries for milk protein.
- Protection against colon cancer
One animal study found that a natural compound called pterostilbene in bilberries and cultivated blueberries can help prevent colon cancer. Nine rats with colon cancer were fed a balanced diet containing pterostilbene, and another group of nine rats with colon cancer were put on a balanced diet with no pterostilbene. After the eight-week trial period, the animals in the group that received the blueberry extract were found to have 57% fewer pre-cancerous lesions in the colon, compared to the control group. Also in vitro studies have found blueberries to be effective at inhibiting colon cancer cell proliferation and inducing cancer cell apoptosis.
- An anti-UTI food par excellence
Blueberries, including bilberries, may be one of the best foods for people following an anti-UTi diet. Researchers at the Rutgers Blueberry Cranberry Research Center in Chatsworth, N.J., found that blueberries can help prevent recurrent urinary tract infections (UTIs), much in the same way as cranberries do. The anti-UTI properties of blueberries seem to be linked to the high concentration of the bioflavonoid epicatechin found in blueberries (and cranberries). Epicatechin works its protective magic by preventing bacteria from attaching to the lining of the bladder. As a result, the E. coli bacteria responsible for most UTIs are eliminated through urine before they can cause an infection.
- Anti-inflammatory benefits
Anthocyanins, the flavonoids responsible for blueberries' tart taste and intense color, are known to possess strong anti-inflammatory properties which may help control symptoms associated with rheumatoid arthritis. Some scientists believe that the anti-inflammatory powers of anthocyanins may be even stronger than those of aspirin.
- releases Nutrients for healthier veins
Did you know that diet and varicose veins are linked, and that bilberries may be one of the best foods you can eat if you're looking for natural ways to treat those enlarged veins?
Not only do bilberries contribute to the health of the collagen matrix, they also help repair damaged proteins in the blood vessel walls and promote the overall health of the vascular system. On top of that, blueberries and bilberries are supercharged with both insoluble fiber and soluble fiber such as pectin. A diet rich in fiber helps prevent constipation, which in turn helps reduce pressure on the veins.
- Helps the eyes
Numerous studies conducted in Europe have documented that bilberry extracts can improve night time visual acuity, reduce eyestrain, and promote quicker adjustment to darkness.
These beneficial effects on eye health appear to be linked to the high concentration of anthocyanin present in bilberries. Other studies suggest that blueberries may also prevent — and even reverse — macular degeneration, the primary cause of vision loss and blindness in the elderly. Due to its extraordinary benefits on eye health, the Japanese often refer to the blueberry as "the vision fruit".

Fruit Talkabout(A-Z): Bilberries History and description.

Bilberry (especially Vaccinium myrtillus) is also known in English by other names including blaeberry /ˈbleɪbɛri/ , whortleberry / ˈhwɜrtəlbɛri/ , (ground) hurts, whinberry, winberry, windberry, wimberry, myrtle blueberry and fraughan. In several other European languages its name translates as "blueberry", and this may cause confusion with the related plants more usually known as " blueberry" in American English, which are in the separate section Cyanococcus of the genus Vaccinium.
The bilberry is native to Europe including the British Isles, while the blueberry is native to North America.
Species
Bilberries include several closely related species of the Vaccinium genus, including:
Vaccinium myrtillus L. (bilberry)
Vaccinium uliginosum L. (bog bilberry, bog blueberry, bog whortleberry, bog huckleberry, northern bilberry, ground hurts)
Vaccinium caespitosum Michx. (dwarf bilberry)
Vaccinium deliciosum Piper (cascade bilberry)
Vaccinium membranaceum (mountain bilberry, black mountain huckleberry, black huckleberry, twin-leaved huckleberry)
Vaccinium ovalifolium (oval-leafed
blueberry, oval-leaved bilberry, mountain blueberry, high-bush blueberry).
Bilberries are found in very acidic , nutrient-poor soils throughout the temperate and subarctic regions of the world. They are closely related to North American wild and cultivated blueberries and huckleberries in the genus Vaccinium. One characteristic of bilberries is that they produce single or paired berries on the bush instead of clusters, as the blueberry does. Blueberries have more evergreen leaves.
The fruit is smaller than that of the blueberry but with a fuller taste. Bilberries are darker in color, and usually appear near black with a slight shade of purple. While blueberry fruit pulp is light green in color, bilberry is red or purple, heavily staining the fingers, lips, and tongue of consumers eating the raw fruit. The color comes from diverse anthocyanins which are a natural acid-base indicator, dark blue in basic solutions and red in acidic solutions. Bilberry extract is used as an edible ink for stamping meat. [ citation needed]
Bilberries are extremely difficult to grow and have small fruits, and are thus seldom cultivated. Fruits are mostly collected from wild plants growing on publicly accessible lands throughout northern and central Europe, where they are plentiful – for example, up to a fifth (17-21%) of the land area of Sweden is covered in bilberry bushes.
Note that in Austria, Finland, Norway, Sweden, Estonia, Latvia and Switzerland, it is an everyman's right to collect bilberries, irrespective of land ownership, with the exception of private gardens and nature reserves. Bilberries can be picked by a berry-picking rake like lingonberries , but are more susceptible to damage. The best way to harvest bilberries is to carefully pick the fruit one by one by hand using fingers only to avoid damage and uprooting of the plant and squashing the fruit.
Bilberries are softer and juicier than
blueberries, making them difficult to transport.
Because of these factors, the bilberry is only available fresh on markets and in gourmet stores, where in the latter they can cost up to 11 Euros per kilogram. Frozen bilberries however are available all year round in most of Europe.
In Finland, bilberries are collected from forests. They are eaten fresh or can be made into different jams and dishes. The most famous one is bilberry pie (Finnish: mustikkapiirakka , Swedish blåbärspaj).
In Iceland, bilberries (known as aðalbláber, or "prime blueberry") grow predominantly in Westfjords and the surrounding area. In most of the country, the closely related bláber occupy the same habitat. Both species are commonly found growing with dwarf birch and crowberries . Wild growth is vast compared to the population of Iceland and wildharvesting is legal. As a consequence, it is a popular activity in August when the berry season peaks. A popular use for bilberries is to eat them with skyr .
In Ireland, the fruit is known as fraughan, from the Irish fraochán, and is traditionally gathered on the last Sunday in July, known as "Fraughan Sunday".
Bilberries were also collected at Lughnasadh in August, the first traditional harvest festival of the year, as celebrated by Gaelic people.
The crop of bilberries was said to indicate how well the rest of the crops would fare in their harvests later in the year.
In Poland, the fruit are known as jagody . They are gathered in forests. They are hugely popular in Poland, either eaten fresh (mixed with sugar), put into sweet buns as a filling (such a bun is called a jagodzianka and is one of the most popular bakery products during summer in Poland), or used to make jams (known for their health benefits in the treatment of diarrhoea). They are sometimes served with śmietana.
The fruits can be eaten fresh or made into jams , fools, juices or pies. In France and Italy they are used as a base for liqueurs and are a popular flavouring for sorbets and other desserts. In Brittany they are often used as a flavoring for crêpes , and in the Vosges and the Massif Central bilberry tart ( tarte aux myrtilles) is a traditional dessert. In Romania they are used as a base for a liqueur called afinată – the name of the fruit in Romanian is afină . There is a North Korean Bog Bilberry Brandy (Paektusan Tuljjuksul) reportedly available at the DMZ.
Bilberry is used as a food plant by the larvae of some Lepidoptera species (see the list of Lepidoptera that feed on Vaccinium).
Diseases
Bilberry plants can suffer from Bilberry Blight , caused by Phytophthora kernoviae. There have been severe outbreaks in Staffordshire, England.
Source: Wikipedia

Essential: Foods that makes our brain alert(That boosts our brain)

According to a research done by me before posting this. The brain does 80% of what we do, what our hands do, what our teeth do. Everything!. Loving someone?, hating someone?, working?. The brain does it. I watched a program today(that inspired to create this blog), Dr flyer said something about how to retrain our brain. He talked so much about our brain. Would write 4 articles soon.(Keep checking).
Now, if your brain is slow and less agile, you will have difficulties in doing and remembering things. One of the things that can also help and kill your brain are your diets, the foods you eat. The listed and explained are foods that helps your brain. Get orientated.
- Caffeine
There's no magic bullet to boost IQ or make you smarter -- but certain substances, like caffeine, can energize you and help you concentrate. Found in coffee, chocolate, energy drinks, and some medications, caffeine gives you that unmistakable wake-up buzz, though the effects are short-term. And more is often less: Overdo it on caffeine and it can make you jittery and uncomfortable.
- Sugar
Sugar is your brain's preferred fuel source -- not table sugar, but glucose, which your body processes from the sugars and carbs you eat.
That's why a glass of something sweet to drink can offer a short-term boost to memory, thinking, and mental ability.
Have too much, though, and memory can be impaired -- along with the rest of you. Go easy on the sugar so it can enhance memory without packing on the pounds.
- Fish
A protein source linked to a great brain boost is fish -- rich in omega-3 fatty acids that are key for brain health. These healthy fats have amazing brain power: A diet with higher levels of them has been linked to lower dementia and stroke risks and slower mental decline; plus, they may play a vital role in enhancing memory, especially as we get older.
For brain and heart health, eat two servings of fish weekly.
- Nuts and Chocolate
Nuts and seeds are good sources of the antioxidant vitamin E, which is linked to less cognitive decline as you age. Dark chocolate also has other powerful antioxidant properties, and it contains natural stimulants like caffeine, which can enhance focus.
Enjoy up to an ounce a day of nuts and dark chocolate to get all the benefits you need without excess calories, fat, or sugar.
- Avocados and Whole Grains
Every organ in the body depends on blood flow, especially the heart and brain. A diet high in whole grains and fruits like avocados can cut the risk of heart disease and lower bad cholesterol. This reduces your risk of plaque buildup and enhances blood flow, offering a simple, tasty way to fire up brain cells.
Whole grains, like popcorn and whole wheat, also contribute dietary fiber and vitamin E.
Though avocados have fat, it's the good-for- you, monounsaturated fat that helps with healthy blood flow.
- Blueberries
Research in animals shows that blueberries may help protect the brain from the damage caused by free radicals and may reduce the effects of age-related conditions such as Alzheimer's disease or dementia. Studies also show that diets rich in blueberries improved both the learning and muscle function of aging rats, making them mentally equal to much younger rats.
Copyright: Tbthealth

Nutritional facts on Bananas.

Nutrition Facts About Bananas: Bananas are rich in potassium. They also contain other minerals such as calcium, iron, magnesium and phosphorus in large quantities. It is also rich in fiber, making it a useful laxative and a good tool for easing constipation.
Vitamin Content of Bananas
Bananas are rich in vitamin C. It also contains other vitamins such vitamin A, and B, especially folate.
Calorie Content of Bananas
Bananas contain about 90 to 93 calories per 100 g. This energy is easily absorbed by the body, so eating 3-4 bananas daily, especially with milk, is often recommended to gain weight. At the same time, bananas are useful for losing weight. Since they have only 90 calories per 100 g (butter has about 700 calories per 100 g), bananas reduce your calorie intake and thus helps in weight loss.
Overweight people should obviously stop eating banana chips to lose weight.
Health Benefits of Bananas
The nutritional value of bananas make them useful for weight gain as well as weight loss, constipation, bowel problems, anemia, blood pressure, heart problems, ulcers, brain stimulation, depression, nervous disorders, stress, morning sickness, and menstruation

Foods that cause Miscarriage in Pregnant women.

Miscarriage is a very bad thing. Imagine been pregnant for 6 months, just 3 months to your day of joy, you have miscarriage. Waste!. May God help us all.
So as to prevent this tragedy, we are imploring you on foods and fruits you shouldn't take during your pregnancy stage.
- Crabs
Crab has a high level of nutrients, provides a rich source of calcium that helps strengthen bones and teeth; it’s also a favorite food of many pregnant women when summer comes.
However, no matter how you love eating crabs, you need to limit eating them in the first 3 months of pregnancy. That’s because crabs can cause the uterus to shrink, which leads to genital bleeding or even miscarriage.
Besides, the content of cholesterol in crabs is very high. Pregnant women who have high blood pressure, Pre-eclampsia shouldn’t eat crabs.
Crab has a high level of nutrients.
- Tortoise
Have you ever heard about the harmful effects from eating crabs during pregnancy? Tortoise is good for the kidney, but it’s also fishy and cold, and able to remove tumor, clear the vein.
So, tortoise has certain harmfulness to pregnant women, particularly, the tortoise’s leg can cause miscarriage more easily than its meat.
- Pineapple
Pregnant women in the first 3 months of pregnancy shouldn’t eat and drink too much pineapple juice because this fruit can cause contraction which leads to miscarriage; cause diarrhea or allergy to pregnant women. The reason is that pineapple has bromelain which is able to soften the uterus and produces aborticide. However, after this period of time, pregnant women can eat a moderate and sensible amount of pineapple.
In the first 3 months of pregnancy, women shouldn’t eat pineapple.
- Pearl barley
The pearl barley contains lots of amino acid that is necessary to the body. Eating lots of pearl barley can provide the energy consumed because of the high temperature on hot days and improve resistance power. For women, having a sensible amount of pearl barley can help them have a bright, smooth skin, reduce wrinkles, remove freckles and brown spots.
- Purslain
The purslain is easy to grow, take care of and find. It’s a herbal remedy and food and has cold nature. In fact, it’s proved that the purslain can make quite a stimulation on the uterus and increase the time and intensity of the uterus‘s elasticity, which produce the risk of miscarriage.
- Medlar
The Medlar has an ability to excite the uterus and stimulate the elasticity.
The Medlar has sour, acrid and sweet flavors that are very suitable for pregnant women with their morning sickness, but it’s not good indeed. According to documents, the Medlar has an ability to excite the uterus and stimulate the elasticity, causing miscarriage and pre-mature birth.
- Caffeine drinks
In pregnancy, if women use caffeine drinks usually (coffee, tea, coke, tonic, soda, cocktail…), they’ll have a risk of increasing heart rate and blood pressure, which leads to insomnia and headache. Not only that, it also affects the fetus’s development, which produces the risk of miscarriage and premature birth.
- Longan
Longan is delicious and has sweet smell and flavor. However, this is one of the foods that pregnant women shouldn’t eat. That’s because while pregnant, women often feel hot from inside and constipation. Eating lots of longans will increase the hot feelings, times of fetal derangement, bleeding inside, lower abdomen pain, or even damage the fetus, which leads to miscarriage.
Longan causes hot flashes which is not good for pregnant women.
- Unpasteurized milk
The unpasteurized or fresh milk is milk that hasn’t been through processing. It’s not popular in the market. In the unpasteurized milk, there’re listeria bacteria which can increase the risk of miscarriage.
- Green papaya
A lot of researches have showed that green papayas or not-really-ripe ones contain lots of enzyme and pus, which causes gestational contractions and miscarriage. Moreover, green papayas contain prostaglandin and oxytocin that are essential substances to prepare for the delivery. So, when the fetus isn’t old enough, eating green papayas can cause miscarriage.
- Aloe
Aloe can cause pelvic hemorrhage.
Aloe is considered to be magical remedy for women’s beauty; it helps take care of all kinds of skin, prevent wrinkles and lose weight.
However, pregnant women shouldn’t drink aloe juice because it can lead to pelvic hemorrhage or even miscarriage.
- Barley
Barley is a grain that is processed into many nutritious products. However, barley can stimulate uterus’s smooth muscles, causing miscarriage.
- Animal liver
The animal liver can harm pregnant women because it’ll contain lots of toxic products if the animal is infected with diseases. Besides, liver has plenty of cholesterol and vitamin A. If pregnant women eat too much liver while using drugs or other nutritious products, they can have excess vitamin which badly affect babies.
- Foods that have plenty of vitamin A
It’s important to avoid vitamin A in pregnancy because it can cause bad effects and damages to the fetus. Pregnant women should avoid eating foods that contain a great amount of vitamin A (liver…).
- Processed meat
The processed meat including sausage, pate, stuffed food… must be avoided during pregnancy. According to the latest research, eating too much processed meat can harm the fetus. In the worse situation, it can cause fetal poisoning or lead to miscarriage.
Pregnant women who crave this food should only eat a small amount of it and take notice of the temperature that the food is processed in for safety.
Pregnant women shouldn’t eat raw or uncooked foods.
- Uncooked meat
The toxoplasmosis parasite is able to live in uncooked meat and cause some complication like miscarriage, stillbirth, and others when pregnant women are in their first 3 months of pregnancy. You should cook meat well and carefully process foods to get rid of the parasites in it.
- Raw, uncooked eggs
Raw or uncooked eggs can be infected with salmonella which brings trouble to pregnant women and their fetus. Salmonella can go through the placenta and cause severe infection or even death to the fetus.
You’d better avoid foods including uncooked eggs like salad, homemade ice-cream, mayonnaise… When cooking eggs, you should make sure that both of the egg yolk and white are well done.
- Cheese
Cheese is not really a safe food for pregnant women to eat.
Cheese is not really a safe food for pregnant women to eat. Cheeses should be avoid during pregnancy, such as: cheese camembe, cheese rocopho, feta cheese, Gorgonzola cheese and other Mexican cheeses. The compound of those cheeses has some bacteria which can cause miscarriage. You should only eat cheeses that are made of pasteurized milk.

Source: mom.girlstalk

Alarming Defect: Why you shouldn't eat too much of Bananas.

Everything should be moderate, if you take anything, fruit, food excessively, there would be defects. Be modest!.
Ripe bananas have high level of Tyramine.
You shouldn’t eat overripe bananas, or you will have headache.
- Headache
Eating too much bananas can cause headache as bananas contain Tyramine, Phenylethylamine and amino acids which can dilate vessels and increase the amount of blood that goes to brain. Ripe bananas have higher amount of Tyramine, which means the more you leave the bananas ripe, the more possibilities you’ll have a headache by eating those. Therefore, you’d better eat bananas when it isn’t overripe.
Eating too much banana can cause headache.
- Causing sleepy feelings
Bananas contain tryptophan - an amino acid that the body can’t absorb it by itself.
Carbohydrate in banana can prevent other amino acids secreted by our bodies and allow the tryptophan get into the brain and create serotonin. Serotonin will make you feel sleepy.
Besides, magnesium in banana has the ability to relax muscles. One banana contains 29mg of magnesium. Every day, grown people need to absorb 300-400mg of magnesium.
Therefore, eating too much banana can make the body absorb too much magnesium, which leads to poisoning with drowsiness, fatigue and diarrhea on the outside.
You can eat banana before going to sleep to make it easier to get into sleep. Avoid eating banana when you have a long way to go or stay conscious.
One banana contains 29mg of magnesium.
- Banana is a nutritious food but eating too many bananas will bring no good.
Eating too much banana increases the amount of potassium in blood, causes nausea and slow pulse.
Potassium in banana helps control muscle tissues, improve digestion and metabolism in the body. Nonetheless, if the amount of potassium in the body is too much, it can lead to a potassium increase in blood.
A potassium increase in blood can cause heartbeat abnormalities, nausea, slow pulse and even cardiac arrest. One banana provides 400mg potassium while the body needs 4.700 mg potassium a day. Therefore, you shouldn’t eat too much banana in a day to prevent potassium excess which cause bad effects on the health.
- Mental damage
In banana, there’s a plenty of vitamin B6. The vitamin will help you maintain a healthy nervous system as well as disintegrate carbohydrate and fat.
Nevertheless, if the body absorbs too much vitamin B6, it can produce toxic and damage the nervous system and paralyze limbs. The maximum amount of vitamin B6 for a day is 100 milligrams while a banana can provide 0.8 milligrams. This means you shouldn’t eat too much banana daily or it will cause nutrition plethora and health damage.
Vitamin B6 in banana will help you maintain a healthy nervous system as well as disintegrate carbohydrate and fat.
It’s impossible to deny that eating banana is good for health but you should be careful eating this nutritious food.
English and Italian researchers discover that eating 3 bananas a day will be good for health and provide enough potassium for the body, reduce the risk of blood clots in brain and strokes.

Fruit Talkabout(A-Z): Banana history and description.

See other related fruit Talkabout posts.
Bananas are believed to have originated up to 10,000 years ago in South east Asia, India. Some scientists believe they may have been the world’s first fruit.
The first bananas are thought to have grown in the region that includes the Malaya Peninsula, Indonesia, the Philippines and New Guinea.
From here, traders and travelers took them to India, Africa and Polynesia. There were references to bananas from 600 BC when Buddhist scriptures, known as the Pali Canon, noted Indian traders travelling through the Malaysian region had tasted the fruit and brought plants back with them. In 327 BC, when Alexander The Great and his army invaded India, he discovered banana crop in the Indian Valleys. After tasting this unusual fruit for the first time, he introduced this new discovery to the Western world.
By 200 AD bananas had spread to China.
According to the Chinese historian Yang Fu, bananas only ever grew in the southern region of China. They were never really popular until the 20th Century as they were considered to be a strange and exotic alien fruit.
The bananas we enjoy today are far better than the original wild fruit which contained many large, hard seeds and not much tasty pulp.
Bananas as we know them began to be developed in Africa about 650 AD. There was a cross breeding of two varieties of wild bananas, the Musa Acuminata and the Musa Baalbisiana. From this process, some bananas became seedless and more like the bananas we eat today.
How they got their name
Most historians believe that the Arabian slave traders are the ones who gave the banana its popular name. The bananas that originated from Southeast Asia were not the size that we are familiar with today. They were small, about as long as an adult finger, hence the name “banan”, Arabic for finger. However, some believe the name may have come from a local language in West Africa.
Bananas are also known as plantains.
Spaniards, who saw a similarity to their native plane tree, gave the fruit the name platano.
This led to the name plantain – a word used to describe the banana genus as well as the banana variety, Plantain, which is typically used for cooking. The unripe Plantain, commonly steamed or boiled, resembles the taste of a potato. However, when ripe, they can be eaten raw like other banana varieties, and have a starchy but sweet flavour.
The first plantations
It is thought that traders from Arabia, Persia, India and Indonesia distributed banana suckers around coastal regions of the Indian Ocean (but not Australia) between the 5th and 15th centuries.
Portuguese sailors discovered bananas in West Africa and established banana plantations in the 15th century off the coast, in the Canary lslands.
Between the 16th and 19th centuries, suckers were traded in the Americas and plantations were established in Latin America and the Caribbean.
Banana plants first arrived in Australia in the 1800s.
The Cavendish banana
The variety of banana best known to us today is the Cavendish, named after Englishman William Spencer Cavendish, the 6th Duke of Devonshire.
It is thought the original Cavendish plants were brought from southern China in about 1826 and taken to Mauritius. From there some plants were taken to England and, several years later, derivatives from these plants were obtained by the Duke’s gardener, Joseph Paxton, in 1829. He propagated them in glasshouses.
A missionary named John Williams took suckers from these plants to Samoa in 1838 and, from there, bananas spread to Tonga and Fiji in the 1840s. It was believed plants were brought from the Pacific Islands to the east coast of Australia in the 1850s. One of the types of bananas in the Cavendish group was named Williams, after John Williams. In the 1900s, Cavendish became one of the world’s most popular banana varieties and remains so today. It is one of the most resilient banana varieties - the plant is resistant to some soil fungi which can harm or destroy other banana varieties. The fruit is also very tasty and can be transported over long distances.
A healthy fruit
As well as being a popular fruit worldwide, bananas are also one of the most nutritious of all foods. Bananas are a source of energy-producing carbohydrates, potassium, vitamin B6, vitamin C, folate, dietary fibre and antioxidants. Bananas have no fat, cholesterol or salt.
Because they provide sustaining energy, bananas are a favourite food for active children and adults, including athletes and sports players.
In many nations, a special variety of bananas are a major staple food crop. Known as Plantains or Cooking Bananas, they are a starchier variety of banana cooked green in ways similar to potatoes.

Benefits of eating Ackees.

Like every other fruit, the Jamaican produced fruit, Ackee could be very good, now these are some of its benefits.
- Unsaturated Fat
A 3.5-ounce serving of ackee contains 15.2 grams of fat, of which none of it is saturated fat. Instead, the fruit supplies unsaturated fats, which are a nutritious addition to your healthy eating plan. Getting the bulk of your fat intake in the form of unsaturated fat is a good way to protect the health of your heart, according to MayoClinic.com. Unsaturated fats can also help lower your cholesterol levels, and keeping your cholesterol levels normal is one way to lower your risk of heart disease. Eating mostly unsaturated fat might also help regulate your blood pressure and your blood sugar.
- Fiber
Ackee supplies 2.7 grams of fiber per 3.5- ounce serving. That's about 11 percent of the 25 grams of fiber women need each day and about 7 percent of the 38 grams men require on a daily basis. Fiber encourages your stomach, intestines and colon to work efficiently and that greatly reduces your risk of becoming constipated. Eating plenty of fiber might help you lose weight or maintain your weight, as well as reduce your risk of heart disease and Type 2 diabetes.
- Vitamins and Minerals
A 3.5-ounce serving of ackee supplies 30 milligrams of vitamin C, which is 40 percent of the 75 milligrams women need each day and one-third of the 90 milligrams men require on a daily basis. Vitamin C helps repair cartilage and keeps your skin cells healthy. The same portion of ackee also provides 1.1 milligrams of niacin, a B vitamin that's crucial for the function of your central nervous system. That 1.1 milligrams translates to 8 percent of the 14 milligrams women require each day and 7percent of the 16 milligrams men need on a daily basis. Ackee supplies small amounts of folate, too, which can help prevent birth defects, as well as trace amounts of calcium, iron, riboflavin and thiamin.
Tips and Considerations
Ackee is poisonous when it's consumed before it's fully ripened. Never eat ackee that hasn't opened on its own.
You'll know an ackee fruit is safe to eat when it opens by itself. Eating unripe ackee can cause Jamaican vomiting sickness, which can cause severe vomiting and hypoglycemia, according to University of the West Indies Department of Chemistry. If you do get your hands on ripe ackee fruit, it can be eaten plain or it can punch up the flavor of a fruit salad.

Fruit Talkabout(A-Z): Ackee history and description.

The Ackee came from Jamaica.
The ackee , also known as achee , ackee apple or akee (Blighia sapida ) is a member of the Sapindaceae (soapberry family), as are the lychee and the longan. It is native to tropical West Africa in Cameroon , Gabon , São Tomé and Príncipe, Benin, Burkina Faso , Côte d'Ivoire , Ghana , Guinea, Guinea Bissau , Mali , Nigeria, Senegal, Sierra Leone and Togo .
The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew , England in 1793 and introduced it to science. The common name is derived from the West African Akan akye fufo.
The fruit was imported to Jamaica from West Africa (probably on a slave ship ) before 1778.
Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world.
Description:
Ackee is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown.
The leaves are paripinnatly compound,15– 30 centimetres (5.9–11.8 in) long, with 6–10 elliptical to obovate-oblong leathery leaflets.
Each leaflet is 8–12 centimetres (3.1–4.7 in) long and 5–8 centimetres (2.0–3.1 in) wide.
The inflorescences are fragrant , up to 20 cm long, with unisexual flowers that bloom during warm months.
Each flower has five greenish - white petals.
The fruit is pear-shaped. When it ripens, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, creamy or spongy, white to yellow flesh—the aril.
The fruit typically weighs 100–200
grams.

Thrilling benefits of eating Avocados.

Avocado Benefits
- Avocado is Incredibly Nutritious
What we refer to as “avocado” is the fruit of the avocado tree, called Persea americana ( 1 ).
This fruit is prized for its high nutrient value and is added to all sorts of dishes due to its good flavor and rich texture. It is the main ingredient in guacamole.
These days, the avocado has become an incredibly popular food among health conscious individuals. It is often referred to as a superfood… which is not surprising given its health properties ( 2 ).
There are many kinds of avocados, and the shape (from pear-shaped to round) and color (from green to black) can vary between them.
They can also weigh anywhere from 8 ounces (220 grams) to 3 pounds (1.4 kg).
The most popular type is called Hass
avocado .
This is what a typical avocado looks like:
It is often called “alligator pear,” which is very descriptive because it tends to be shaped like a pear and have green, bumpy skin… like an alligator.
The yellow-green flesh inside the fruit is eaten, but the skin and seed are discarded.
Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.
Here are some of the most abundant nutrients, in a single 3.5 ounce (100 gram) serving ( 3 ):
Vitamin K: 26% of the RDA.
Folate: 20% of the RDA.
Vitamin C: 17% of the RDA.
Potassium: 14% of the RDA.
Vitamin B5: 14% of the RDA.
Vitamin B6: 13% of the RDA.
Vitamin E: 10% of the RDA.
Then it contains small amounts of
Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).
This is coming with 160 calories , 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber so there are only 2 “net” carbs, making this a low-carb friendly plant food.
Avocados do not contain any cholesterol or sodium, and are low in saturated fat. I personally don’t think that matters, but this is one of the reasons they are favored by many “old school” experts who still believe these things are inherently harmful.
Bottom Line: Avocado is a green, pear- shaped fruit often called an “alligator pear.” It is loaded with healthy fats, fiber and various important nutrients.
- They Contain More Potassium Than Bananas
Potassium is a nutrient that most people aren’t getting enough of (4 ).
This nutrient helps maintain electrical gradients in the body’s cells and serves various important functions.
Avocados are actually very high in
potassium… with a 100 gram (3.5 ounce) serving containing 14% of the RDA, compared to 10% in bananas, which are a typical high potassium food ( 5).
Several studies show that having a high potassium intake is linked to reduced blood pressure, a major risk factor for heart attacks, strokes and kidney failure ( 6 ).
Bottom Line: Potassium is an important mineral that most people don’t get enough of. Avocados are very high in potassium, which should support healthy blood pressure levels.
- Avocado is Loaded With Heart-Healthy Monounsaturated Fatty Acids
Again, avocado is a high fat food.
In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence.
But they don’t just contain any fat… the majority of the fat in avocado is oleic acid.
This is a monounsaturated fatty acid that is also the major component in olive oil and believed to be responsible for some of its beneficial effects.
Oleic acid has been linked to reduced
inflammation and been shown to have beneficial effects on genes linked to cancer (7 , 8 , 9 , 10).
The fats in avocado are also pretty resistant to heat-induced oxidation, making avocado oil a healthy and safe choice for cooking.
Bottom Line: Avocados and avocado oil are high in monounsaturated oleic acid, a “heart healthy” fatty acid that is believed to be one of the main reasons for the health benefits of olive oil.
- Avocados Are Loaded With Fiber
Fiber is another nutrient found in relatively large amounts in avocado.
Fiber is indigestible plant matter that can contribute to weight loss, reduce blood sugar spikes and is strongly linked to a lower risk of many diseases (11 , 12, 13).
A distinction is often made between soluble and insoluble fiber.
Soluble fiber is known to be able to feed the friendly gut bacteria in the intestine, which are very important for the optimal function of our bodies ( 14).
A 100 gram (3.5 ounce) serving of avocado contains 7 grams of fiber, which is 27% of the recommended daily amount.
About 25% of the fiber in avocado is soluble, while 75% is insoluble ( 15).
Bottom Line: Avocados tend to be high in fiber, about 7% by weight, which is very high compared to most other foods. Fiber can have various important benefits for weight loss and metabolic health.
- Eating Avocados Can Lower Cholesterol and Triglyceride Levels
Heart disease is the most common cause of death in the world ( 16).
It is known that several blood markers are linked to an increased risk.
This includes cholesterol, triglycerides, inflammatory markers, blood pressure and various others.
The effects of avocado on some of these risk factors has been studied in 8 human controlled trials.
These are studies where people are split into groups… one group is instructed to eat avocados, while the other is not. Then researchers see what happens to their blood markers over time.
These studies have shown that avocados can (17 , 18, 19, 20 , 21 , 22 , 23):
Reduce total cholesterol levels significantly.
Reduce blood triglycerides by up to 20%.
Lower LDL cholesterol by up to 22%.
Increase HDL (the “good”) cholesterol by up to 11%.
One of the studies showed that including avocado in a low-fat vegetarian diet led to improvements in the cholesterol profile ( 24).
Unfortunately, all of the human studies were small (13-37 subjects) and short-term (1-4 weeks), but the results were impressive nonetheless.
Bottom Line: Numerous studies have
shown that eating avocado can improve heart disease risk factors like Total, LDL and HDL cholesterol, as well as blood triglycerides.
- People Who Eat Avocados Tend to be Healthier
One study looked at the dietary habits and health of people who eat avocados.
They analyzed data from 17,567 participants in the NHANES survey in the U.S.
Avocado consumers were found to be much healthier than people who didn’t eat avocados.
They had a much higher nutrient intake and were half as likely to have metabolic syndrome , a cluster of symptoms that are a major risk factor for heart disease and diabetes ( 25).
People who ate avocados regularly also weighed less, had a lower BMI and significantly less belly fat. They also had more HDL (the “good”) cholesterol.
However… correlation does not imply
causation and there is no guarantee that the avocados caused these people to be in better health.
Therefore I don’t think this particular study carries much weight.
Bottom Line: One dietary survey found that people who ate avocados had a much higher nutrient intake and had a lower risk of metabolic syndrome.
- The Fat in Them Can Help You Absorb Nutrients From Plant Foods
When it comes to nutrients, the total amount of them is not the only thing that matters.
We also need to be able to absorb them…
move them from the digestive tract and into the body, where they can be used.
Some nutrients are “fat soluble,” meaning that
they need to be combined with fat in order to be utilized.
This includes vitamins A, D, E and K… along with antioxidants like carotenoids .
One study showed that adding avocado or avocado oil to either salad or salsa can increase antioxidant absorption by 2.6 to 15- fold (26 ).
So… not only is avocado highly nutritious, it can dramatically increase the nutrient value of other plant foods that you are eating.
This is an excellent reason to always include a healthy fat source when you eat veggies.
Without it, a lot of the beneficial plant
nutrients will go to waste.
Bottom Line: Studies have shown that eating avocado or avocado oil with veggies can dramatically increase the amount of antioxidants you take in.
- Avocados Are Loaded With Powerful Antioxidants That Can Protect The Eyes
Not only do avocados increase antioxidant.absorption from other foods, they are also high in antioxidants themselves.
This includes nutrients called Lutein and Zeaxanthin, which are incredibly important for eye health ( 27, 28 ).
Studies show that these nutrients are linked to a drastically reduced risk of cataracts and macular degeneration, which are common in the elderly (29 , 30 ).
Therefore, eating avocados should have benefits for eye health over the long term.
Bottom Line: Avocados are high in
antioxidants, including Lutein and
Zeaxanthin. These nutrients are very
important for eye health and lower the risk of macular degeneration and
cataracts.
- Avocado May Help Prevent Cancer
There is limited evidence that avocado may be beneficial in preventing cancer.
One study showed that it may help reduce side effects of chemotherapy in human lymphocytes.
Avocado extract has also been shown to inhibit the growth of prostate cancer cells.
However, keep in mind that these studies were done in isolated cells and don’t really prove anything about what happens in a living, breathing human.
Bottom Line: Some studies in isolated cells have shown that nutrients in avocados may have benefits in preventing prostate cancer, and lowering side effects of chemotherapy in some cells.
- Avocado Extract May Help Relieve Symptoms of Arthritis
Arthritis is a common problem in Western countries. There are many types of arthritis, and these are often chronic problems that people have for the rest of their lives.
Multiple studies have shown that extracts from avocado and soybean oil, called Avocado and Soybean unsaponifiables, can reduce symptoms of arthritis of the bones, called osteoarthritis ( 33, 34).
Whether avocados themselves can have this effect, and not just the extract, remains to be seen.

Source
: 
Authoritynutrition
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Fruit Talkabout(A-Z): Avocados history and description.

The Fruit Talkabout campaign is surely not a new news to Tbthealth ardent readers. But to some, it might still be, the talkabout campaign was started to enlighten and orientate you on all kind of fruits.
Avocados Description
Avocado botanically called (Persea americana ) is a tree native to Mexico and Central America ,[1] classified in the flowering plant family Lauraceae along with cinnamon , camphor and bay laurel .
Avocado or alligator pear also refers to the fruit , botanically a large berry that contains a single seed.
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world.
They have a green-skinned, fleshy body that may be pear- shaped, egg-shaped, or spherical.
Commercially, they ripen after harvesting.
Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.
Native criollo avocados, the
ancestral form of today's domesticated varieties
Its History.
Persea americana, or the avocado, is believed to have originated in the state of Puebla, Mexico, though fossil evidence suggests similar species were much more widespread millions of years ago, occurring as far north as California at a time when the climate of that region was more hospitable to them.
The native, undomesticated variety is known as a criollo , and is small, with dark black skin, and contains a large seed.  It probably coevolved with extinct megafauna.
The oldest evidence of avocado use was found in a cave located in Coxcatlán, Puebla, Mexico, that dates to around 10,000 BC. The avocado tree also has a long history of cultivation in Central and South America; a water jar shaped like an avocado, dating to AD 900, was discovered in the pre- Incan city of Chan Chan.
The first written record in English of the use of the word 'avocado' was by Hans Sloane in a 1696 index of Jamaican plants.
The plant was introduced to Indonesia in 1750, Brazil in 1809, South Africa and Australia in the late 1800s, and the Levant in 1908.

Source: Wikipedia

Health benefits of eating Apricots

I apologize for extending The Fruit Talkabout of Apricot to today. Hope you forgive me?. I was supposed to post at least 5 orientating posts on Apricots but some stuffs happened. Pardon me!
Now we discussed Apricots description yesterday now these are reasons why we encourage you to eat them.
Health Benefits of Apricots
- Vitamin A
Apricots are a great source of vitamin A, which you've probably heard about before — good for eyesight, right?
But what is vitamin A exactly and how much do you need? A fat-soluble vitamin that's naturally present in many foods, vitamin A is important for normal vision, proper immune system function, reproduction, and maintaining healthy skin, teeth, and skeletal and soft tissue.
There are two different types of vitamin A. The first type, preformed vitamin A, is found in meat, poultry, fish, and dairy products. The second type, provitamin A, is found in fruits, vegetables, and other plant-based products.
The most common type of provitamin A in foods and dietary supplements is beta- carotene.
While research is ongoing, studies examine how vitamin A may play a role in the prevention of cancer and age-related eye disorders. Women are recommended to consume 700 micrograms of vitamin A each day; men should aim for 900 micrograms. A 1-cup serving of apricot slices contains 158 micrograms.
- Potassium
Apricots provide a significant source of potassium. Potassium is a mineral and electrolyte that helps you maintain proper fluid balance, aids in muscle function, and helps regulate heartbeat. Potassium also promotes healthy digestion and strong bones. Getting sufficient amounts of potassium each day can help you maintain normal blood pressure and might reduce your risk of having a stroke.
The average adult should get 4.7 grams (4,700 mg) of potassium per day. A 1-cup serving of sliced apricots supplies 427 milligrams of potassium toward your daily requirement.
- Fiber
Apricots contain significant amounts of both insoluble and soluble fiber, but are especially high in soluble fiber, which promotes and helps maintain healthy blood glucose and cholesterol levels.
A 1-cup serving of sliced apricots
(approximately four-and-a-half fruits) provides about 79 calories and 3.3 grams of fiber. The Mayo Clinic recommends that women age 50 or younger consume 25 grams of fiber a day; men, aged 50 or younger, should consume 38 grams per day.
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Fruit TalkAbout(A-Z): Apricot(A) Description and History.

Sequel to the just-beginned Fruit Talkabout, we are also Orientating you on another fruit, Apricot.
Description
Apricots are small, golden orange fruits, with velvety skin and flesh: not too juicy but definitely smooth and sweet. Their flavor isalmost musky, with a faint tartness that is more pronounced when the fruit is dried. Some people think of the flavor as being somewhere between a peach and a plum, fruits to which they're closely related.

History
Apricots are originally from China (China again ?, these guys are the original producers of Rice, Apples and Silk) but arrived in Europe via Armenia, which is why the scientific name is Prunus armenaica. The apricot tree came to Virginia in 1720 but its appearance in the Spanish missions of California around 1792 marked the fruit's real arrival. The climate there is perfectly suited to apricot culture, and apricots in the United States are grown primarily in the sunny orchards of California.
How they are eaten
Apricots are enjoyed as a fresh fruit but also dried, cooked into pastry, and eaten as jam.
The fruits are also distilled into brandy and liqueur. Essential oil from the pits is sold commercially as bitter almond oil. Turkey, Italy, Russia, Spain, Greece, U.S.A. and France are the leading producers of apricots.

Disadvantages of taking too much Apples.- Comments from a global forum site.

As we know nothing is too good to be perfect. Eating too much apples has no "Basic" Disadvantage" per say. It is Said to be one of the most perfect fruit. But some not-professionals posted their views on what too much Apples can do to one's health.
You can believe them since they experienced before.
See all post about Apples
What Are The Disadvantages Of Eating Too much Apples Everyday?
The question
I eat close to 4 Apples daily, what are the cons?
Answers
- Anonymous answered
There is no disadvantages if you eat an apple in a day specially in night after meal.
- Anonymous answered
You get sllight tumy aches (if you eat loads in a day one after the other).
- James caison answered
Other than experiencing some gas(like hiccup), there are no disadvantages to eating apples daily.
- Anonymous answered
Can make your teeth ugly
- Anonymous answered
If you eat too much sugar your teeth will rot and you will be even ugly.
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