Benefits Of Breast Feeding For Both Infants & Mother!!

BENEFITS FOR INFANTS


1. Protects Against Infection

a. Diarrhea
Children less than 12 months of age had a lower incidence of acute diarrheal disease during the months they were being breastfed than children that were fed with formula during the same period.
Source: Lerman,Y. et al. "Epidemiology of acute diarrheal diseases in children in a high standard of living settlement in Israel". Pediatr Infect Dis J 1994; 13(2);116-22.

b. Haemophilus Influenza
In a population based case control study of risk factors for primary invasion of haemophilus influenza, type B disease, breastfeeding was protective of infants less than 6 months of age.
Source: Cochi, S.L. "Primary Invasive Haemophilus Influenza Type B Disease, A Population Based Assessment of Risk Factors". Journal of Pediatrics 1986.

c. Enhances Vaccine Response
The antibody levels of immunized infants were significantly higher in the breastfed than the formula-fed group. These findings are strong evidence that breastfeeding enhances the active humoral immune response in the first year of life.
Source: Papst, H.F. , Spady, D.W. "Effect of Breast Feeding on Antibody Response to Conjugate Vaccine". Lancet, 1990.

The breastfed group had significantly higher antibody levels than two formula-fed groups together. Breastfed infants thus showed better serum and secretory responses to perioral and parenteral vaccines than the formula-fed, whether with a conventional or low-protein content.
Source: Van-Coric, M. "Antibody Responses to Parental & Oral Vaccines Where Impaired by Conventional and Low-Protein Formulas as Compared to Breast Feeding". Acta Paediatr Scand 1990; 79: 1137-42.

Human milk can transfer specific or nonspecific immunities to the external mucosal surface of the intestine and possibly to the respiratory tract of the newborn. The acquisition of such passive immunity is particularly important in the early neonatal period when the immune system is immature.
Source: Chang, S.J. "Antimicrobial Proteins of Maternal and Cord Sera and Human Milk in Relation to Maternal Nutritional Status". A. M. J. CLIN NUTR, 1990.

d. NEC
Among babies born at more than 30 weeks gestation, confirmed necrotizing enternal colitis was rare in those whose diet included breast milk; it was 20 times more common in those fed formula only.
Source: Lucas, A., Cole, T.J., "Breast Milk and Neonatal Necrotizing Enteral Colitis". Lancet 1990; 336:1519-23.

e. Otitis Media
Short duration of breastfeeding involved another significant risk of recurrent respiratory infections and otitis media.
Source: Alho, O., "Risk Factors for Recurrent Acute Otitis Media and Respiratory Infection in Infancy". Int J Ped Otorhinolaryngology 1990; 19:151-61.

Significantly increased risk for acute otitis media as well as prolonged duration of middle ear effusion were associated with male gender, sibling history of ear infection and not being breastfed.
Source: Teele, D.W., Apidemilogy of Otitis Media During the First Seven Years of Life in Greater Boston: A prospective, Cohort Study". J of INFEC DIS.1989.

f. Herpes Simplex
Mothers milk could play a role in the protection of newborns from Herpes Simplex virus II contamination.
Source: Lopez, I., "Neutralizing Activity Against Herpes Simplex Virus in Human Milk". Breast Feeding REV 1990; 11(2): 56-58.

g. Respiratory Syncytical Virus (RSV)
Breastfeeding was associated with a lower incidence of RSV infection during the first year of life.
Source: Holberg,C.J., "Risk Factors for RSV Associated lower Respiratory Illnesses in the First Year of Life". AM J Epidemiol 1991; 133 (135-51).

h. Respiratory Infections
The authors presented results found in infants with two or more episodes of acute chronic bronchitis. They found that approximately twice as many bottle-fed infants presented with the problem as those who were breastfed.
Source: de Duran, C.M. "Cytologic Diagnosis of Milk Micro Aspiration". IMM ALLERGY PRACTICE 1991; xiii (10);402-5.

There was a strong negative effect modification by breastfeeding: relative odds of respiratory illness with maternal smoking were seven times higher among children who were never breastfed then among those who were breastfed.
Source: Woodwar, A. "Acute Respiratory Illness in Adelaide Children: Breast Feeding Modifies the Effect of Passive Smoking". J Epidemiol in Comm Health 1990;44:224-30.

2. Protects Against Illnesses

a. General
Infants of a middle class and well-educated populations benefit from the breastfeeding practice and its protective effect, more so if they are exclusively breastfed and for a longer period.
Source: Palti, H., "Episodes of Illness in Breast Fed & Bottle Fed infants in Jerusalem". ISR J MED SCI, 1984.

b. Immunologic Development
Enhanced fecal SIgA in breastfed infants is not cause solely by the presence of IgA in breast milk; it represents a stimulatory effect of breastmilk on the gastrointestinal humeral immunologic development.
Source: Koutras,A.K., "Fecal Secretory Immunoglobulin A in Breast Milk vs. Formula Feeding in Early Infancy". J Ped Gastro Nutr, 1989.

c. Wheezing
Breastfeeding seems to protect against wheezing, respiratory tract illnesses in the first four months of life, particularly when other risk factors are present.
Source: Wright, A.L., "Breastfeeding and lower respiratory Tract Illnesses in the First Year of Life." British Medical Journal, 1989.

d. SIDS
A study indicated that breastfeeding was protective against SIDS, Consistent with an effect mediated through the prevention of gastrointestinal and/or respiratory disease.
Source: Hoffman, H.J., "Risk Factors for SIDS: Results of the National Institute of Child Health and Human Development SIDS Cooperative Epidemiologic Study". Ann NY ACAD Sci, 1988.

Not breastfeeding at discharge from an obstetric hospital at any stage of the infants life was associated with an increased risk of SIDS.
Source: Mitchell, A. "Results from the First Year of The New Zealand Count Death Study". N.Z. Med A, 1991; 104:71-76.

e. General Morbidity
There is an inverse relationship to breastfeeding and morbidity. This was most prominent in the first year of life, but it was also present in the first three years.
Source: Van Den Bogaard, C. "Relationship Between Breast Feeding in Early Childhood and Morbidity in a General Population". Fan Med, 1991; 23:510-515.

f. AIDS
The lack of a dose response affect between breastfeeding and perinatal HIV-1 transmission in the presence of the protective effect of breastfeeding against common causes of early childhood morbidity and mortality support the current WHO recommendation that breastfeeding should continue to be promoted in all developing countries, including those with high HIV-1 prevalence rates in women of child bearing age.
Source: Ryder,R., "Evidence from Zaire that Breastfeeding by HIV-1 seropositive Mothers is not a Major Route for Perinatal HIV-1 Transmission but does Decrease Morbidity". AIDS 1991; 5(6):709-14.

g. Infant Survival
There is an association between breastfeeding up to 6 months of age and survival of infants throughout the first year of life. The younger the infant and the longer the breastfeeding, the greater the estimated benefits in terms of death averted.
Source: Habicht, J.P., "Does Breast Feeding Really Save Live, or Are Apparent Benefits due to Biases?" Am J Epidemiology, 1986.

h. Gastroesophageal Reflex
Breastfed neonates demonstrate gastroesophageal reflux episodes of significantly shorter duration than formula-fed neonates.
Source: Heacock, H.J., "Influence of Breast vs. Formula Milk in Physiologic Gastroesophageal Reflux in Health Newborn Infants". J. Pediatr Gastroenterol Nutr, 1992 January; 14(1): 41-6.

i. Multiple Sclerosis
Although thought to be multifactorial in origin, and without a clearly defined etiology, lack of breastfeeding does appear to be associated with an increased incidence of multiple sclerosis.
Source: Dick, G. "The Etiology of Multiple Sclerosis. " Proc Roy Soc Med 1976;69:611-5.

j. Inguinal Hernia
Human milk contains gonadotropin releasing hormone, which may affect the maturation of neonatal testicular function. This case control study showed breastfed infants had a significant dose response reduction in inguinal hernia.
Source: Pisacane, A. "Breast-feeding and inguinal hernia" Journal of Pediatrics 1995:Vol 127, No. 1, pp 109-111.

k. Cryptorchidism (Undescended Testicle)
This case controlled study showed a significant association of cryptorchidism and lack of breastfeeding.
Source: Mori, M. "Maternal and other factors of cryptorchidism: a case-control study in Japan" Kurume Med J 1992:39:53-60.

3. Protection From Allergies

a. Allergic Families
Breastfeeding, even for short periods, was clearly associated with lower incidence of wheezing, prolonged colds, diarrhea, and vomiting.
Source: Merrett, T.G., "Infant Feeding & Allergy: 12 Month Prospective Study of 500 Babies Born into Allergic Families". American Allergies, 1988.

b. Eczema
Eczema was less common and milder in babies who were breastfed (22%) and whose mothers were on a restricted diet (48%). In infants fed casein hydrolysate, soymilk or cows milk, 21%, 63%, and 70% respectively, developed atopic eczema.
Source: Chandra R.K., "Influence of Maternal Diet During Lactation and the Use of Formula Feed and Development of Atopic Eczema in the High Risk Infants". Br Med J. 1989.

4. Enhances Development and Intelligence

a. Higher IQ
Children who had consumed mother's milk by tube in early weeks of life had a significantly higher IQ at 7.5 to 8 yr.. than those who received no maternal milk, even after adjustment for differences between groups and mothers' educational and social class.
Source: Lucas, A., "Breast Milk and Subsequent Intelligence Quotient in Children Born Preterm". Lancet 1992;339:261-62.

b. Cognitive Development
Supplementary regression analysis examining the strength of relationship between duration of breastfeeding and cognitive development show a small but significant relationship between duration of breastfeeding and scores on the mental development index of the Bayley Scales at 1 and 2 years.
Source: Morrow-Tlucak, M. "Breast Feeding and Cognitive Development During the First 2 years of Life. "Soc Sci Med, 1988.

In 771 low-birth-weight infants, babies whose mothers chose to provide breastmilk had an 8-point advantage in mean Bayley's mental developmental index over infants of mothers choosing not to do so.
Source: Morley,R., "Mothers Choice to provide Breast Milk and Developmental Outcome." Arch Dis Child, 1988.

c. Social Development
The psychomotor and social development of breastfed babies clearly differs from that of bottle-fed ones and leads at the age of 12 months to significant advantages of the psychomotor and social capabilities.
Source: Baumgartner, C., "Psychomotor and Social Development of Breast Fed and Bottle Fed babies During their First year of Life". Acta Paediatrica Hungarica, 1984.

LONG TERM BENEFITS FOR INFANTS

a. Dental Health
Among breastfed infants, the longer the duration of nursing the lower the incidents of malocclusion.
Source: Labbok, M.H. "Does Breast Feeding Protect against Malocclusion? An Analysis of the 1981 Child Health Supplement to the National Health Interview Survey". American Journal of Preventive Medicine, 1987.

b. Toddler Health
Mothers of 67 infants were questioned about the types and duration of illness episodes requiring medical care between 16 and 30 months of age. Breastfeeding was noted to decrease the number of infant illnesses and indirectly improve toddler health.
Source: Gulick, E.E. "The Effects of Breastfeeding on the Toddler Health. "Pediatric Nursing, 1986.

c. Diabetes Mellitus
Children who developed IDDM in New South Wales, Australia were matched with healthy children (ratio 1:2) of the same sex and age for comparison. Those who were exclusively breastfed during their first three months of life had a 34% lower risk of developing diabetes than those who were not breastfed. Children given cow's milk-based formula in their first three months were 52% more likely to develop IDDM than those not given cow's milk formula.
Source: Diabetes Care 1994;17:1381-1389, 1488-1490.

d. Childhood Cancer
Children who are artificially fed or breastfed for only 6 months or less, are at an increased risk of developing cancer before age 15. The risk of artificially fed children was 1-8 times that of long-term breastfed children, and the risk for short term feeders was 1-9 times that of long term breast feeders.
Source: Davis, M.K. Infant Feeding and Childhood Cancer. "Lancet 1988.

e. Chron's Disease
In this study, lack of breastfeeding was a risk factor associated with later development of Crohn's disease.
Source: Koletzko, S., "Role of Infant Feeding Practices in Development of Crohn's Disease in Childhood." Br Med J, 1989.

f. Hodgkin's Disease
A statistically significant protective effect against Hodgkin's disease among children who are breastfed at least 8 months compared with children who were breastfed no more than 2 months.
Source: Schwartzbaum, J. "An Exploratory Study of Environmental and Medical Factors Potentially Related to Childhood Cancer." Medical & Pediatric Oncology, 1991; 19 (2):115-21.

g. Juvenile Rheumatoid Arthritis (JRA)
Preliminary data from researchers at the University of North Carolina and Duke University comparing 54 children with JRA and a control group without JRA of similar age and race indicates that children who were breastfed were only 40% as likely to develop JRA.

BENEFITS FOR MOTHER

1. Delays Fertility
Women who nurse frequently during exclusive breastfeeding remained amenorrhoeic longer than infrequent nursers, introduced supplements later and did not resume menses as promptly thereafter. Duration of exclusive nursing and night nursing after supplementation were the major influences on amenorrhoea.
Source: Elias,M.F. "Nursing Practices and Lactation Amenorrhoea." Journal of Biosco Sci, 1968.

2. Breast Cancer
Among both premenopausal and postmenopausal women, risk of breast cancer decrease with increasing duration of lifetime lactation experience although the effect was consistently stronger for premenopausal women.
Source: McTieman, A., Evidence of Protective Effect of Lactation on Risk of Breast Cancer in Young Women." American Journal of Epidemiology, 1986.

After controlling for age at first full term pregnancy and other potentially compounding factors, parity and duration of breast feeding also had a strong influence on the risk of breast cancer. Compared with parous women who never breast fed, women who had breast fed for 25 months or more had a lower relative risk.
Source: Layde, P.M., "The Independent Associations of Parity Age at First full Term Pregnancy, and Duration of Breast Feeding with the Risk of Breast Cancer." Journal of Clinical Epidemiol, 1989.

If women who do not breastfeed or who breastfed for less than 3 months were to do so for 4 to 12 months, breast cancer among parous premenopausal women could be reduce by 11%; if all women with children lactated for 24 months or longer, the incidence might be reduced by nearly 25%.
Source: Newcomb,P. etal. "Lactation and reduced risk of premenopausal breast cancer." N Engl J Med 1994; 330(2):81-87.

Women who were breastfed as infants, even if only for a short time, showed an approximate 25% lower risk of developing premenopausal or postmenopausal breast cancer, compared to women who were bottle-fed as an infant.
Source: Freudenheim, J. "Exposure to breast milk in infancy and the risk of breast cancer." Epidemiology 1994 5:324-331.

3. Uterine Cancer
A protective effect against uterine cancer was found for women who breastfeed.
Source: Brock, K.E., "Sexual, Reproductive, and Contraceptive Risk Factors for Carcinoma-in-Situ of the Uterine Cervix in Sidney. "Medical Journal of Australia, 1989.

4. Ovarian Cancer
Breastfeeding should be added to the list of factors that decrease ovulatory age and thereby decrease the risk of ovarian cancer.
Source: Schneider, A.P. "Risk Factor for Ovarian Cancer. "New England Journal of Medicine, 1987.

5. Endometrial Cancer
Lactation provides a hypoestrogenic effect with less stimulation of the endometrial lining. This event may offer a protective effect from endometrial cancer.
Source: Petterson B, et al. "Menstruation span- a time limited risk factor for endometrial carcinoma." Acta Obstet Gyneocol Scand 1986;65:247-55.

6. Emotional Health
At one month postpartum, women who breastfed their infants had scores indicating less anxiety and more mutuality than the women bottle feeding their infants.
Source: Virden, S.F., "The Relationship Between Infant Feeding Method and Maternal Role Adjustment." Journal of Nurse Midwives, 1988.

7. Decrease Insulin Requirements
Breastfeeding decreased insulin requirements in diabetic women. Reduction in insulin dose postpartum was significantly greater in those who were breastfeeding than those who were bottle feeding.
Source: Davies, H.A., "Insulin Requirements of Diabetic Women who Breast Feed." British Medical Journal, 1989.

8. Decreased Osteoporosis
The odds ratio that a woman with osteoporosis did not breastfeed her baby was four times higher than for a control woman.
Source: Blaauw, R. et al. "Risk factors for development of osteoporosis in a South African population." SAMJ 1994; 84:328-32.

9. Promotes Postpartum Weight Loss
Mothers who breastfed exclusively or partially had significantly larger reductions in hip circumference and were less above their pre-pregnancy weights at 1 month postpartum than mothers who fed formula exclusively.

What is the Hidden Facts behind the Colour of Veggie & Fruits, Let's Discover the 'Colour Code' !!

Dear readers. It is the time of year to enjoy the fruits of a summer of labour. The local fruit and veggie markets are a feast for the eyes as well as the body.

All the colours -- the bright reds, the luxuriant greens, the vibrant oranges and yellows and the dark blues and purples -- are a delight to the senses and offer a bounty of nutrients. If these colourful fruits and veggies had labels, they would read like the bottles of vitamins and supplements on health-store shelves: fibre, vitamins and minerals galore as well as antioxidants. Since fruits and veggies don't have labels, it is their colours that reveal some of their nutritional rewards. To reap the benefits of this healthy harvest, we need to crack the fruit and veggie colour code.



* Greens: Move beyond iceberg lettuce! Green fruits and veggies, such as avocados, green peppers, celery, kiwi fruits, cucumbers, asparagus, and even green apples, are tasty, nutritious options. Lutein, found in hearty greens such as kale, chard, and romaine lettuce, may help to fend off macular degeneration, a major cause of vision loss and blindness in Canada. Bell peppers, broccoli, and the underrated brussels sprout are all powerful sources of vitamin C. Vitamin C is an antioxidant that may lower cancer risk, improve iron absorption, and promote wound healing.



* Yellow and orange: Orange is more than oranges, and beta-carotene shows up in more than just carrots. Beta-carotene, a nutrient also found in sweet potatoes, mangos, apricots and cantaloupe, has antioxidant properties that help prevent vitamin A deficiency, and may play a role in immune health. Vitamin C abounds in the yellow-orange arcs of the food rainbow, especially in papaya, grapefruit, oranges, pineapple, and cantaloupes. Include lemons and limes too, as fully ripened ones have the highest antioxidant content.



* Red: Seek out the blush of red and pinky-coloured vegetables and fruits for a good source of lycopene. A powerful antioxidant that may help prevent many kinds of cancers, lycopene crops up in tomatoes, watermelon and pink grapefruit. Lycopene may also slow the hardening of arteries and the growth of tumours. The unappreciated beet, with its intense red pigment, has shown promise against colon cancer and is a rich source of folic acid, which is involved in normal tissue growth.



* Blue and purple: Explore the darker realms of the produce section and get the blues, blacks and purples. Think blackberries, figs, plums, prunes, eggplants, and raisins. Low in calories, high in vitamin C and fibre, blueberries have been especially singled out as tiny nutritional powerhouses. Anthocyanin is the pigment responsible for the tint of these fruits and veggies and for their antioxidant qualities. In addition to their cancer-fighting acumen, anthocyanins may also support the vascular system.



* White, brown, and tan: While they're not as showy as the others, fruits and veggies with more subdued white, brown, or tan hues deserve a spot in your shopping cart. Spice things up with ginger, which can boost the immune system, and garlic, known to inhibit cancer growth. Though they are yellow on the outside, bananas' true benefits hide in the sweet, white, fleshy fruit inside. Bananas are high in potassium, a key element of a heart-healthy diet, and they can help your bones by preventing calcium loss. Like bananas, the parsnip has tons of fibre and potassium.

Secret of "Avogado" in High Blood Pressure & Cancer....Let's Unravel it!!

You might be not so familiar with the fruit named 'Avogado'! Perhaps, many of the people never try this amazing fruit before although it is usually display in the fruit stall in our nearby supermarket. Nevertheless, there are many people dislike the taste of it! Thus, Here, we are going to unravel the secret of 'Avogado'!

Avocado fruits are getting very popular anywhere in the world. Throughout the year, you can find avocado in your nearby supermarkets. Avocado is sometimes called “avocado pear” or “alligator pear”, and “Aguacate Palta” in Spanish.

The world, especially in developing countries, is trying to adapt avocado as one of substitutes to cope for the shortage of nutritious food production.

We believe that avocados have originated in Mexico and Central America. However, today, avocados are being planted and harvested in countries such as Indonesia, Philippines, Thailand, Vietnam, USA, Sri Lanka, Brazil, India, China, Japan, Peru, Uruguay, Argentina, Bolivia, Chile, Ethiopia, Spain, Palestine, South Africa, Australia, New Zealand, Malaysia, and Hawaii. Oh, yes, you can plant it even in your backyard garden and it is adaptable as long as the climate does not go below 5°C during winter season.

In fact, I myself planted four avocado trees 25 years ago, and just a year ago, I added another two in my backyard. One tree bears about 200 pieces of fruit.

Avocado is one of the most recommended fruits as well as a food for bodybuilding and medicine for cholesterol-related heart diseases.

Avocado Cosmetics

Increasing recognition of unhealthful consequences from additives, preservatives, processing, and artificial products generally gives the avocado a major advantage as a food and also as a cosmetic. With increasing concern for the environment, an added plus for avocado cosmetics is that they are biodegradable. Consumers are beginning to favor basic, natural ingredients. Swisher (1988) discusses use of the avocado as a skin moisturizer, cleansing cream, makeup base, sunscreen, lipstick, bath oil, and hair conditioner. Toxicological tests of avocado oil products have provided an official health/safety assessment.

In skin care, the two major advantages of the avocado are its marked softening and soothing nature and its notable absorption. Compared with almond, corn, olive, and soybean oils, avocado oil had the highest skin penetration rate (Swisher, 1988).

In sunscreens, chemicals like PABA have superior effectiveness but cause skin irritation in some people. Because they are synthetic, there are lingering questions about long-term safety. Among eight plant oils, avocado oil proved the most effective sunscreen (Swisher, 1988).

Avocado Oil

Like olive oil, avocado oil is predominantly monounsaturated, a property which is thought to confer distinct health benefits. The avocado as a refined cooking oil has additional advantages (Swisher, 1988).

It is unusually light, so it mixes well with other foods.
It has a mild, delicate flavor, which enhances and brings out the flavor of other foods, instead of dominating them such as olive oil and other oils.
Avocado oil withstands a high cooking temperature before breaking down, i.e. its "smoke point" is about 255C (490F), which is much higher than that of olive oil.
Fried foods presently have an undesirable health reputation, but use of olive and avocado oil could change that.

Whole fruit pulp

This is by far the most important human use of the avocado and will constitute the remainder of this article. We will look at several nutritional qualities which sometimes overlap.

Weight control

Contrary to popular assumptions, the avocado can be a helpful part of a successful weight-management program. It brings several advantages.

Its monounsaturated fat speeds up the basal metabolic rate, as compared with saturated fat.
Its high fat content gives a quicker feeling of satiation ("fullness"), thus helping to reduce overeating.
Its high fat content makes an overall sound diet more palatable, reducing the temptation to binge on foods high in sugars or saturated fats.
Its rich supply of vitamins and minerals also makes the diet more wholesome and satisfying and thus more conducive to overall health and to moderation in consumption.
The high fat content of most avocados (up to 90% of its calories) will make some people dubious about its positive effects on weight control. Not only does fat have over twice as many calories per unit weight as does carbohydrate or protein, but also if excess calories are consumed, the body apparently burns about three times as many calories when storing calories from carbohydrate or protein as it burns when calories from fat are stored. Recent evidence, however, suggests that calories are not the whole story for body weight, with timing of both consumption and exercise as factors and with calories from fat also a possible added handicap.

So, what is known from experiments with the avocado? The next part of this article will discuss in detail results from the three studies of known changes in cholesterol resulting from the addition of avocado to the diet. In each of the three studies, there was an average small weight loss associated with avocado consumption. In the most pertinent experiment (Grant, 1960), a mean of just over one California avocado a day for a mean of 33 days increased average daily calories by a calculated 24% and fat by 54% but resulted in a weight loss averaging approximately 1 kg (2.2 lbs). This remarkable result (under exceptional and tightly controlled hospital conditions) should not be taken as a universal guarantee; individual results will vary depending upon complex individual metabolic histories and interactions. What can be said is that eating avocado has been shown to be fully compatible with good weight control.

Very few people will have rapid weight loss as a result of increasing their consumption of avocado; however, the more slowly one loses weight, the less likely one is to regain it. It has become clear that an effective solution to the widespread overweight problem will not come from simply eating less. Indeed, such 'dieting' can actually make things worse by causing muscle loss so that the usual 'yo-yo' weight rebound leaves one fatter than ever and subsequent weight loss more difficult to achieve than ever. Goodrick and Foreyt reported in the October, 1991, issue of the American Dietetic Journal that even a combination of behavioral self-management training plus sharply reduced calories gave a discouraging 90% eventual relapse level. Part of the reason is genetic: we tend to inherit our body fat amount and distribution. Part of the solution is more exercise which, of course, is good for us for other reasons.

The emerging picture is quite complex. In the February, 1990, issue of the American Journal of Clinical Nutrition, Bouchard reported from Canada that women who were small eaters (mean of 1488 calories/day) as compared with similarly exercising 2393 calories/day eaters, actually weighed 10 lbs (22 kg) more on the average, plus having 22% more body fat. The explanation is probably a combination of average differences in both genes and food consumption: i.e., reducing calorie intake can lower an individual's metabolic rate and thus defeat its purpose. We need to eat enough healthful food to keep our metabolism high, and to provide the sated feeling that eliminates binge eating.

Calorie-counting, dieting, advertised gimmicks and quick weight loss are recipes for failure; whereas exercise plus healthy food habits as a permanent way of life can bring success. The situation is analogous to that of personal philosophy: Focus on happiness and it will probably elude you; focus on wholesome living and happiness is a likely by-product. Similarly, focus on weight loss and it will probably elude you; focus on wholesome eating and weight control is a likely by-product.

This insight was expressed years ago by Wood (1983) in a book hailed by one health magazine as the finest method for weight reduction known to them. Wood emphasized 'playful' exercise, but his introduction begins: "The solution to our national overweight problem is to encourage people to eat more." He counseled eating fresh plant food "heartily." And his recommended list of "ingredients for a healthy diet" included the avocado.

Americans spent an estimated $32 billion in 1989 on diet foods and products with the annual amount increasing at a rate that could reach $50 billion by 1995. It is difficult for me to avoid the conclusion that we would be healthier as a nation if we spent a tiny fraction of that amount to buy more avocados and pocketed most of the remaining money.

High nutritional density

The fourth reason given above for the avocado's role in weight control is its "rich supply of minerals and vitamins." More important than a food's calorie content is its total nutritional contribution to human needs. A good measure is nutrients per calorie. Different avocado analyses have given somewhat variable results. The most detailed publication is that of Slater et al. (1973). Their data indicate that one half of a 'Hass' avocado, about 80 g edible fruit, provides a substantial percentage of the daily nutritional needs of a child aged 7 to 10 (adult percentages are generally a little lower, especially iron for females) (Table 1).

The avocado contains little vitamin B 12 and calcium, limited zinc and modest phosphorus. Its half-a-fruit quota of riboflavin and thiamine for children is about 9.5 and 8%, respectively, hence about equal to its relative calorie contribution. But the striking thing is that no less than eight essential nutrients are apparently present in about a 2: 1 calorie ratio. Nor is that all; three additional nutrients, potassium, copper and pantothenic acid, (for which I could not find precise Recommended Dietary Allowances) are also estimated to be present in avocado at about twice the calorie content. Per calorie, the avocado is indeed remarkably nutritious.

There is not space here to discuss either the human body's uses or the status in typical diets of these various nutrients. Judgments vary; several surveys have concluded that one or another of them is deficient in a considerable portion of American diets. Next we will look briefly at one of the least discussed vitamins in the group of nutrients provided by the avocado.

Vitamin B6 (pyridoxine) is important for the nervous system, red blood cells, teeth and gums. The Harvard Health Letter for March, 1991, reported 1990 data indicating that most Americans consume too little of vitamin B6. Among good sources they list watermelon and banana (overlooking avocado). Polansky and Murphy (1966) compared the 86 content per unit weight of 26 vegetables and fruits. For total chromatographed 86' banana and avocado had the highest amounts, the remaining 24 vegetables had from 1/5 to 1/25 of the amount of the avocado, with watermelon 1/6. A more recent report by William Sears, M.D., privately printed Nature's Guide to First Foods"(1988) reports that avocado has three times as much B6 per g as banana.

Antioxidants and free radicals: cancer, cataracts and aging

The University of California at Berkeley Wellness Letter for October, 1991, discusses the basic role of oxygen for human cellular energy and for life, but notes that an inevitable by-product of this activity is the formation of highly reactive "free radicals." These unstable troublemakers can affect various cell constituents: perhaps artery walls or LDL cholesterol advancing coronary heart disease; eye lens tissue causing cataracts; a critical gene leading to cancer; perhaps arthritis; or DNA (the genetic material) causing gradual deterioration and aging.

The human body has two main defenses against these free radicals: enzymes and other blood compounds that depend on trace minerals and good general nutrition and three potent antioxidants vitamins C, E, and beta carotene (vitamin A precursor). An article in the June, 1991, issue of the American Journal of Clinical Nutrition indicates that only about 57% of nonsmokers may be getting enough vitamin C daily (for smokers the deficit is much greater). Men's Health (June, 1991) concluded that most of us are not getting enough vitamin E. A number of nutritionists have called for greater consumption of beta carotene.

As we have discussed, the avocado provides about twice as high a proportion of our daily needs for the above three antioxidant vitamins as its calorie proportion. Recall also that the avocado is rich in copper and iron, two mineral constituents of antioxidant enzymes. Nutritionists usually recommend that we get our needs met from basic food rather than from supplements. And while the risk of colon cancer, for example, has been associated with fat consumption, the Harvard Health Letter for March, 1991, reported that while meat indeed increased that risk sharply, there was no association with plant fat. Thus, eating avocados could be an enjoyable way to help protect ourselves against cancer, heart disease, arthritis, and eye cataracts; it may even delay the processes of aging.

Stroke prevention

Heart disease, cancer and stroke are the three leading causes of death in the United States. Additionally, stroke can cause many years of partial or total incapacitation and tragic crippling. The Associated Press, 15 October, 1987, reported an interview with Dr. Louis Tobian of the University of Minnesota on protection from strokes by fruit and vegetable consumption, in particular, by high potassium intake. Dr. Tobian is quoted as suggesting that bachelors may die earlier than married men because they have less balanced diets, specifically insufficient in potassium. As the best sources of potassium, he included strawberry, banana, citrus juice, potatoes, and milk (avocado is not mentioned).

Smith et a/. (1983) measured potassium in 100 g portions of 10 tropical fruits (including avocado), seven common fruits, nine common vegetables, and eight tropical vegetables. The seven common fruits, including strawberry, banana and orange, ranged from 1/5 to less than half the potassium content of avocado. Similarly, the nine common vegetables ranged from less than 1/4 (summer squash) to less than 2/3 (carrots) the avocado level. The other, lesser used, tropical fruits ranged from 1/2 to just over half the potassium supplied by avocado. Tropical vegetables, which are rare in the United States, ranged upward from 1/5 to about the same potassium richness of avocado.

Prevention magazine for August, 1987, reported the results of a 1 2-year study of stroke entitled "Potassium was the key.", conducted jointly by the Schools of Medicine of the University of California San Diego and Cambridge University in England. A 40% reduction in stroke risk was associated with an average daily increase in potassium consumption of about 400 mg, the amount supplied by less than half an avocado! Moreover, blood pressure, a stroke factor, was linked in the same article to potassium-sodium imbalance, namely to a sodium excess. The avocado has about 52 times as much potassium as sodium. For the touted potassium-rich carrot, the potassium to sodium ratio is less than 7 to 1 according to the brochure by Dr. William Sears cited earlier. Moreover, vegetables high in potassium which include the common potato and winter squash, are commonly eaten cooked. Boiling can remove up to 30% of potassium originally present, according to a researcher cited in the above Prevention article, giving the avocado an additional advantage.

Finally, avocado and olive oils are the two chief foods that are very high in monounsaturated fats, while being comparatively low in both polyunsaturated and saturated fats. An Italian epidemiological survey of 4,903 people (reported in a press release in February, 1990, based on an article in the Journal of the American Medical Association), found that while both monounsaturated and polyunsaturated fat were associated with lower blood cholesterol as compared with saturated, only monunsaturated fat was also associated with lower blood pressure. The next part of this paper will look at factors contributing to a healthy heart and related to avocado consumption. There is evidence to indicate that eating avocado may reduce the incidence of all three of the major causes of death in the United States.

Protein

Cultivars vary somewhat but the dominant 'Hass' is about 2.4% protein on a fresh weight basis (Slater et al., 1975). This is unusually high for a fruit. Hall et al. (1980) compared the essential amino acid content of 15 fruits: the avocado was second only to the rare Tucuma from Brazil which had about three times as much as mango, orange, peach and persimmon, and about six times as much as the two other common fruits listed, apricot and apple. Polansky and Murphy (1966) compared the protein content of 26 more common fruits and vegetables (41 entries counting separate cultivars and years). The avocado was in first place with about two to ten times the protein content of the others. The avocado is a "complete food" in terms of protein, containing all 9 essential amino acids, although not in the ideal proportions.

The fact that the avocado is an excellent source of essential protein is of little interest to most residents of the United States and other industrialized countries who are already consuming more protein than they need. It could be of increasing importance as health concerns move people away from meats and toward more vegetarian dishes, especially for those who do not care to consume many legumes. It could already be of significant benefit in tropical areas where protein consumption is insufficient (Hall et al., 1980).

Fiber

A review paper by Anderson (1990) noted that "fiber has emerged as a leading dietary component in chronic disease prevention. High fiber intake lowers the risk for cardiovascular disease, some cancers, hypertension (high blood pressure), diabetes, and obesity" He gives references for each of these; as well as for therapeutic benefits from fiber treatment of each of these conditions, except cancer, and with the addition of gastrointestinal diseases. For some disorders, a mixture of both soluble and insoluble fiber appears to be most beneficial. He also noted that "most individuals in the West ingest suboptimal amounts of dietary fiber."

Smith et a/. (1983) compared the fiber content of 16 fruits and 18 vegetables. Of the 34 food sources, only the avocado had large amounts of both soluble and insoluble fiber (it had, respectively, 2.1 % and 2.7% by fresh weight). Guava had the highest fraction of soluble fiber by a wide margin, pears had 2/3 as much as avocado. The others all had less than half as much, with the common fruits ranging from 16% to 30% of the avocado level. Among vegetables, available data indicate that only broccoli surpassed avocado in soluble fiber, the others ranged downward to 21 %. For the complementary benefits of insoluble fiber, no fruit and only peas and among vegetables pigeon peas are listed with levels equal to or greater than avocado, the others ranged downward to 15%.

A frequent recommendation is that the typical American should double his or her fiber intake. The avocado would be a very pleasant means toward that end.

Various dietary benefits

The avocado is a mild-bland, oil-rich, nutrient-rich deliciously-flavored food. This combination gives it an exceptionally diverse range of dietary advantages. Just in terms of usage alone, the avocado can be served as an hors d'oeuvre, soup, salad, dip, sandwich spread, garnish, half-shell spoon-out, entree, dessert, or beverage with various kinds of use in each category. Such eating versatility makes it easy to increase consumption in order to gain greater benefit from its numerous advantages to the human diet.

The blandness, especially of some varieties, has sometimes been denigrated. But this very quality makes it soothing to the alimentary tract. Perhaps that is partly why American Indians for hundred of years have regarded the avocado as especially desirable at times of illness. Linoleic fatty acid is an essential polyunsaturate, i.e., the human body cannot manufacture it. Our analyses (unpublished) indicate that the linolenic oil content of the 'Hass' avocado averages just over 21 %, only the content of the monounsaturate fat oleic acid was higher.

Diabetes

The 27 September, 1988, issue of the New England Journal of Medicine reported a 4-week comparison of individuals on the traditional type II diabetic's diet of low fat-high carbohydrate with those on a diet lower in carbohydrates and higher in monounsaturated fat (the dominant kind in avocados). The monounsaturated diet offered better control of blood sugar levels, accompanied by lower triglycerides and higher HDL ("good" cholesterol). However, this needs confirmation, including more careful monitoring. Moreover, there is a report that avocado has an odd sugar type that depresses insulin production. Diabetics probably should consume avocados cautiously.

Baby food

Dr. William Sears (1988) notes that avocado is "one of the first fresh fruits a baby can enjoy." It is a time-saver, served raw. "Low in sodium and cholesterol-free, avocados contain [many] valuable nutrients ". For example, "Ounce for ounce, avocados contain more potassium than 45 other fruits, juices or vegetables... and they are one of the only fruits or vegetables which contain monounsaturated fats, essential for baby's development.”

In an interview with the California Grower (October, 1989), Dr. Sears stated, "When you think about it, ...avocados are an ideal first food for infants. Avocados have a delicate flavor and a smooth, creamy consistency which makes them a perfect food for babies. ...Avocados provide infants with more vitamin B1 B2 niacin, folacin, potassium and magnesium per 1 5 gram serving than any of the other frequently recommended fruits and vegetables [and are second to the highest in several other vitamins and minerals.]"

Seventy years earlier, long before these dietary details were understood, Pasadena nurseryman D. W. Coolidge addressed the annual meeting of what was then the California Avocado Association: "The fruit of the avocado is about the most tasteful and nourishing that grows out of the ground The strongest people physically and mentally, the happiest and most beautiful children, will be those who make the avocado, instead of meat, their daily diet. I have often marveled how babies and very young children take to the avocado at once. If I have a greater love for anything than the avocado, it is for ruddy, happy children."

Misconceptions

"Avocados are high in fat and therefore bad for the heart"

Right premise, wrong deduction. A number of articles discusses this misconception in detail. A brief answer is given here: avocados have been shown to maintain good cholesterol while reducing bad cholesterol. They are good for your cardiovascular system. For a more complete explanation, please see the Avocado and Human Nutrition part II, Avocados and Your Heart.

"But their high fat content makes them very high in calories"

We have already noted that increased avocado consumption has been shown experimentally to be compatible with good weight control, and we have suggested why the very fact of its high fat content may help in human weight control. Nevertheless, one keeps encountering warnings, even from dieticians, about the avocado being "very high" in calories, so let's look at the facts.

The number of kilocalories per avocado fruit varies with race, variety, size, and season; an average for a California-grown avocado might be 300 (Slater et al., 1975). Number of kilocalories per person per day for normal maintenance varies with weight, age, sex, activity level, and personal metabolic rate. For moderately active individuals aged 19 to 50, a 125 lb (57 kg) woman needs about 2100 kilocalories, and a 157 lb (71 kg) man about 2800 kilocalories (University of California, Berkeley, Wellness Letter for May, 1991). Thus, our "average" people, if they were to get all their daily calories from avocado, would have to eat 7 or 9, respectively. That is a lot of avocado! With its high fat content, one would expect pronounced satiation well before the total "allowed" was consumed.

Rinzler (1987) gives a modern comparative food evaluation. The avocado is rated only moderate in calories per serving, with such foods as beans, bread, oatmeal, pasta, peas, and rice; less caloric than peanuts, most nuts and seeds, most cheeses, sugar, and butter, etc. Yet, the avocado is high enough in calories to be helpful to the estimated 18% of Americans who are underweight. It is apparently not so high in calories to be of concern to normal individuals as shown by the actual weight results cited earlier. In Fit health magazine for August, 1982, an article on the avocado concluded that in the public eye, it has somehow become packed "with fictitious calories, avocados have received the undeserved reputation of being fattening."

Why has this happened? One possibility is that even diet specialists tend toward the oversimplification that "fat is fat", overlooking not only the fact that avocado fat is predominantly monounsaturated, but also that it has a very high nutrient density per fat calorie. Another possibility is the lament that "everything I love is illegal, immoral, or fattening." Preferred, high-fat foods from steaks to deserts now have deservedly bad reputations, and many people automatically conclude that anything as "sinfully" rich and delicious as avocado must be fattening and cannot be good for us ("Good" for us are rather the foods with little appeal to most people, like carrots, celery, leaf lettuce and spinach). It is an unfortunate irony that two major advantages of the avocado, high monounsaturated fat content and exquisite nutty flavor, are in many people's minds twisted into disadvantages.

Conclusion

Purseglove (1968), In his authoritative textbook, labeled the avocado "...the most nutritious of all fruits." Noted food writer Gaylord Hauser once said of it: "In this single delectable fruit are combined the protein of meat, the fat of butter [but much more wholesome!], the vitamins and minerals of green vegetables, the flavor of nuts, a six course dinner ". America's greatest plant explorer, David Fairchild is attributed "...the avocado is a food without rival among the fruits, the veritable fruit of paradise." And in 1959, cereal pioneer John H. Kellogg maintained that "of all edible fruits, it stands pre-eminent as a source of concentrated nutriment adapted to human use. For purity, wholesomeness, ease of digestibility, and adaptation to human needs, it has few rivals and none that can fill its place."

Anecdotes lack scientific weight, yet sometimes capture reality more effectively than long scientific discourse. In the Los Angeles HeraldExaminer for November 9, 1969, writer Emily Wilkens had a 4-column article, "How One Woman Keeps a Youthful Look." It tells the story of her friend Lisa, who was "a super traveling saleswoman in the cosmetics field and could buy every known external beauty aid at a fraction of its cost. [Yet] day by day she looked worse even with the most careful skin care and makeup. At the same time, her energy for "just living" was flagging, and she was having a weight problem She consulted eminent diet specialists, ...all to no avail. One day while out west, she invited a very famous movie star to have dinner with her to discuss a special promotion for her company. Lisa watched with wonder as the actress reached into her handbag and produced a luscious avocado. On the way home the actress...revealed her [secret] of beauty through healthful eating [emphasizing] fresh fruits and vegetables. The very next day, Lisa embarked on the diet suggested by the actress...Lisa has lost weight and inches. Her eyes sparkle and her skin glows, and she grows...lovelier and more vibrant each year."

Avocado health benefits are gradually becoming more widely recognized. For example, Prevention health magazine for June, 1988, had an article on 'Nutritional nuggets from California cuisine' ("with Stanford University"). It speaks of the "light" and the "lean," "sparkling with beauty, flavor and good health," an eating style that "may help prevent heart disease, obesity and cancer, while delighting the senses." A recommended component: avocado. Similarly, Men's Health Newsletter for February, 1992, discusses health-conscious sandwiches, to "keep your energy level high, your wallet fat and your stomach lean." They recommend picking one item of bread, condiment and filling from select lists; then "add as many extras as you like" from a list that includes various superior vegetables, low-fat cheese and avocado slices.

Yes, the avocado indeed is "the veritable fruit of paradise."

At first, you can try to start planting a seed in your room. You will love it as seen in the photos below.




After eating avocado, don't throw the seed. Place it in the garden soil in your container garden. The soil should always be with water. In about three weeks, you will enjoy seeing leaf buds growing. If you cannot keep it in your room, plant it in your backyard. You will enjoy seeing it growing again.

To preserve, mash and place the avocado in the freezer. In this way, you can keep it for several months. Do not keep the avocado fruit as is in the freezer.

Again and again, some critics might write us complaining about the article saying that avocado is toxic. Avocado toxicity is not scientifically well established up to now.

Avocado poisoning has been a source of controversy and confusion among animal breeders. Some breeders have voiced an opinion that avocado fruit may be toxic, while other breeders have fed avocados to their animals with no abnormal incidences at all.

Most avocados grown in the United States and other countries are sold for human consumption in the form of fresh fruit or processed paste products. Also, many parts of it are used for various products including animal feeds and baby consumption.

Avocado poisonings in humans and animals are fairly limited, however, the avocado tree can be toxic. They say that toxic chemical is found in leaves, bark, pits, and skin of the avocado tree. Although some people claim that avocado fruit can cause skin allergy, it is just the same as banana, walnut, and kiwi allergy.

Anyway, if you are a delicate person, just don't eat avocado. Once again, one avocado a day may save your life from cardiomyopathy and heart failure.

Lastly, let us start planting or add a slice of avogado into our diet to protect ourselve and our family. Good luck everyone!

Amazing Facts about Oyster & How Oyster acts as Aphrodisiac to increase our Sexual Desire !

Hei....., Dear Readers! Have you ever heard of Oyster? How many of you have ever enjoy the oceanic taste of oyster? Some like it, some hate the fishy smell and taste! How about you? How Much you know about this marine property? Hate it or Like it, if you are curious about it....comtinue reading this to get know to this fabulous Oyster!

Up until the early 19th Century the native or flat oyster Ostrea edulis) was plentiful and cheap and was mainly eaten by Britain's working classes in steak and oyster pies.

Records indicate that by the 1880's some 120 million oysters were consumed annually throughout Britain and by all classes of the population. However this soon led to the near-extinction of our native species and the natural beds were further decimated by diseases brought in by foreign varieties introduced to supplement local production.

Eventually oysters became an endangered species and had to be and still are) protected by an Act of Parliament and the scarcity of supply changed the oyster into a luxury item and the general populous lost its taste for this delicacy.

With the native oyster having all but disappeared from the wild, Scottish farmers turned to the Pacific or Portuguese oyster Crassostrea Gigas) - first introduced from Portugal in 1922 into the River Blackwell, Essex. Seed is purchased from hatcheries and the tiny oysters are laid out in mesh bags that are raised up from the seabed on metal trestles. The oysters are cultivated on the seashore in inter-tidal areas and the bags are turned regularly with oyster numbers being reduced progressively to promote growth over the two to three years that it takes to reach a marketable size.

It can take up to 3 years for the Pacific Oyster to reach harvestable size and, due to a combination of modern refrigeration techniques and the fact that they do not generally breed in our cold North Atlantic waters. As a result, Scottish cultivated oysters can be consumed all year round, while the native oyster Ostrea edulis) should not be eaten during the spawning season, which normally coincides with those months without an "r".

Oysters acquire their complex flavours from the areas where they are grown. So the same species grown in different locations will have noticeable differences; with some tasting sweet, others salty, some with a mineral flavour and others with a fruity melon-like flavour. The quality of raw oysters depends on texture, degree of sweetness/salinity and mineral/marine flavour. At The Mussel Inn ® we serve Pacific Oysters Crassostrea Gigas) that are cultivated in the clear waters of areas such as the Isle of Mull. Their texture is soft and fleshy but crisp, their smell is clean and they have a strong taste of the sea.

In spite their plump and succulent looks, Pacific Oysters contain relatively little fat as the reserves that they store consist mainly of glycogen. Although rich in vitamins, minerals and amino acids, perhaps it is the rapid surge in energy provided by this readily available source of glucose - rather than the high zinc content - that has fuelled the oyster's reputation as an aphrodisiac. Whatever the exact explanation, oysters also have a long culinary history that dates back more than 2,000 years and provide just as much pleasure whether eaten raw, with fresh lemon or Tabasco, or grilled, pan fried, deep fried, steamed, smoked, or sautéed in honey as in Ancient Greece.

Amazing facts about Oysters

-Oysters have a three chambered heart, colourless blood and a pair of kidneys.
-The Ostrea genus of which our native oyster is a member) is bisexual. These are "protandrous alternating hermaphrodites", which means that they start off as males producing sperm then switch to egg producing females and can then switch back to being males again. Eggs produced during the female stage are held in the gills and mantle cavity and are then fertilized by sperm drawn in from the surrounding waters larviparous). The fertilized eggs are then incubated within the oyster for 7-10 days before being expelled to begin their veliger stage in the open sea.
-The Crassostrea genus of which the Pacific Oyster is a member) is intersexual. These oysters begin life as males and change to females the next season. They tend subsequently to remain as females but can revert to males if they so choose. In reproduction both eggs and sperm are released directly into the open sea where cross-fertilization takes place oviparous).
-The female oyster can release well in excess of 1 million eggs over the spawning season.
-Although all oysters can secrete pearls, the pearl oyster family Pteriidae) comes from a different family to the edible oyster. An oyster produces a pearl when a grain of sand or some other irritant becomes trapped inside. The oyster then coats it repeatedly with nacre, a combination of calcium and protein, Mother of Pearl) to reduce the irritation.
-Most people think that pearls are round and white; however natural pearls can be coloured yellow, rose or even black. Cultured pearls take 3-6 years to reach a commercial size and are produced by placing a polished piece of mussel shell inside the oyster.
-Among other families there is the tree oysters family Isognomonidae) and the thorny oyster family Spondylidae).
-Oysters are a source of vitamins A, B1 thiamine), B2 riboflavin), B3 niacin), C ascorbic acid) and D calciferol). 6 oysters would also more than meet the daily recommended intake of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorous.
-Oysters have been around for 180 million years and Neolithic man consumed vast quantities some five thousand years ago.
-The Chinese were probably the first to raise oysters artificially in ponds and to use their crushed shells in medicines.
-In 320BC Aristotle pondered their regenerative process in his "Historia Animalium". The Greeks served them in wine and used empty oyster shells as ballot papers. The word "ostracise" is derived from the Greek astrakeon oyster shell) because the Athenians used to vote with oyster shells to banish unpopular citizens.
-The Romans imported oysters by boat direct from England to Italy and Roman Emperors paid for them by their weight in gold.

Thanks!

How 'Spinach' makes Popeye Stronger & makes Your Brain Smarter !

Most people get exposure to spinash from the Cartoon named'Popeye the Sailor man....du...du...!'. Children are especially addicted to this cartoon but very few of them like spinash as part of their diet and for adult too, very less of them actually know the golden properties that buried in this Green Leafy Vegetable 'Spinash'. Today, we are here to explore and find out what is actually so good by adding a dish of spinash in our dining table.

Calorie for calorie, leafy green vegetables like spinach with its delicate texture and jade green color provide more nutrients than any other food. Although spinach is available throughout the year, its season runs from March through May and from September through October when it is the freshest, has the best flavor and is most readily available.

Health Benefits

We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been protecting himself against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time.

Phytonutrient Flavonoids for Optimal Health

Researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents. (Many of these substances fall into a technical category of flavonoids known as methylenedioxyflavonol glucuronides.) The anticancer properties of these spinach flavonoids have been sufficiently impressive to prompt researchers to create specialized spinach extracts that could be used in controlled studies. These spinach extracts have been shown to slow down cell division in stomach cancer cells (gastric adenocarcinomas), and in studies on laboratory animals, to reduce skin cancers (skin papillomas). A study on adult women living in New England in the late 1980s also showed intake of spinach to be inversely related to incidence of breast cancer.

Spinach Carotenoid Combats Prostate Cancer

A carotenoid found in spinach and other green leafy vegetables fights human prostate cancer two different ways, according to research published in the the Journal of Nutrition. The carotenoid, called neoxanthin, not only induces prostate cancer cells to self-destruct, but is converted in the intestines into additional compounds, called neochromes, which put prostate cancer cells into a state of stasis, thus preventing their replication.

Spinach Flavonoid Combats Ovarian Cancer

Research calculating flavonoid intake in 66,940 women enrolled in the Nurses Health Study between 1984 and 2002 revealed that women whose diets provided the most kaempferol had a 40% reduction in risk of ovarian cancer, compared to women eating the least kaempferol-rich foods. In addition to spinach, foods richest in kaempferol include tea (nonherbal), onions, curly kale, leeks, broccoli, and blueberries.

A significant 34% reduction in ovarian cancer risk was also seen in women with the highest intake of the flavone luteolin (found in citrus).

Helping You Bone Up

The vitamin K provided by spinach-almost 200% of the Daily Value in one cup of fresh spinach leaves and over 1000% of the Daily Value in one cup of boiled spinach (which contains about 6 times as much spinach)-is important for maintaining bone health. Vitamin K1 helps prevent excessive activation of osteoclasts, the cells that break down bone. Additionally, friendly bacteria in our intestines convert vitamin K1 into vitamin K2, which activates osteocalcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone. Spinach is also an excellent source of other bone-building nutrients including calcium and magnesium.

Cardiovascular Protection from Spinach

For atherosclerosis and diabetic heart disease, few foods compare to spinach in their number of helpful nutrients. Spinach is an excellent source of vitamin C and vitamin A, the latter notably through its concentration of beta-carotene. These two nutrients are important antioxidants that work to reduce the amounts of free radicals in the body; vitamin C works as a water-soluble antioxidant and beta-carotene as a fat-soluble one. This water-and-fat-soluble antioxidant team helps to prevent cholesterol from becoming oxidized. Oxidized cholesterol is able to stick to and build up in blood vessel walls, where it can cause blocked arteries, heart attack or stroke. Getting plenty of vitamin C and beta-carotene can help prevent these complications, and a cup of boiled spinach can provide you with 294.8% of the daily value (DV) for vitamin A along with 29.4% of the DV for vitamin C.

Spinach is also an excellent source of folate. Folate is needed by the body to help convert a potentially dangerous chemical called homocysteine that can lead to heart attack or stroke if levels get too high, into other benign molecules. In addition, spinach is an excellent source of magnesium, a mineral that can help to lower high blood pressure and protect against heart disease as well. A cup of boiled spinach contains 65.6% of the daily value for folate and 39.1% of the daily value for magnesium.

In addition to its hefty supply of cardioprotective vitamins and minerals, a study published in the Journal of Agriculture and Food Chemistry has revealed that spinach Rubisco contains four peptides (protein components) that inhibit angiotensin I-converting enzyme-the same enzyme blocked by ACE inhibitor drugs, which are used to lower blood pressure. When given to laboratory animals bred to be hypertensive, spinach produced a blood pressure lowering effect within two to four hours. How much spinach did the animals have to eat to get this beneficial effect? Just 20 to 30 mg of these powerful spinach peptides for each kilogram (2.2 pounds) of their body weight. In human terms, what this suggests is that an entrée-sized spinach salad for lunch or a serving of steamed spinach as part of the evening meal may have a salutary effect on blood pressure two to four hours later.

Promotes Gastrointestinal Health

The vitamin C and beta-carotene in spinach help to protect the colon cells from the damaging effects of free radicals. And the folate in spinach helps to prevent DNA damage and mutations in colon cells, even when they are exposed to cancer-causing chemicals. Studies show that people who eat foods high in vitamin C, beta-carotene, and/or folate are at a much lower risk of getting colon cancer than those who don't.

Anti-Inflammatory Nutrients

The nutrients in spinach can also help with conditions in which inflammation plays a role. For example, asthma, osteoarthritis, osteoporosis and rheumatoid arthritis are all conditions that involve inflammation. Since beta-carotene, vitamin C and vitamin K all have anti-inflammatory properties, they can be helpful for reducing symptoms in some patients. In addition, the magnesium and riboflavin in spinach, two nutrients of which it is an excellent source, may help to reduce the frequency of migraine attacks in people who suffer from them.

A Smarter Brain with Spinach

In animal studies, researchers have found that spinach may help protect the brain from oxidative stress and may reduce the effects of age-related related declines in brain function. Researchers found that feeding aging laboratory animals spinach-rich diets significantly improved both their learning capacity and motor skills.

Vitamin E-rich Leafy Greens Slow Loss of Mental Function

Mental performance normally declines with age, but the results of Chicago Health and Aging Project (CHAP) suggest that eating just 3 servings of green leafy, yellow and cruciferous vegetables each day could slow this decline by 40%. Compared to people who consumed less than one serving of vegetables a day, people who ate at least 2.8 servings of vegetables a day saw their rate of cognitive decline slow by roughly 40%. This decrease is equivalent to about five years of younger age.

After adjusting the results for potential confounders such as age, sex, race, education, and cardiovascular risk factors, the researchers found that consuming an average of 2.8 vegetable servings each day was associated with a 40% decrease in cognitive decline, compared to those who ate an average of less than one (0.9) serving a day. Of the different types of vegetables, green leafy vegetables had the strongest association.

Surprisingly, no relationship was found between fruit consumption and cognitive decline.

This may be due to the fact that vegetables, but not fruits, contain high amounts of vitamin E, which helps lower the risk of cognitive decline. Also, vegetables, but not fruits, are typically consumed with a little fat, such as olive oil or salad dressing, which increases the body's ability to absorb vitamin E.

The Rush University researchers plan further research to understand why fruit appears to have little effect and to explore the effects of citrus fruit, specifically, on cognitive decline. Bottomline: If you remember to enjoy at least 3 servings of leafy greens each day, you are much more likely to remember other things as well!

Better Eyesight from Spinach

Lutein, a carotenoid protective against eye diseases such as age-related macular degeneration and cataract, is found in green vegetables, especially spinach, as well as kale and broccoli. But egg yolks, although they contain significantly less lutein than spinach, are a much more bioavailable source whose consumption increases lutein concentrations in the blood many-fold higher than spinach.

Although the mechanism by which egg yolk increases lutein bioavailability is not yet known, it is likely due to the fats (cholesterol and choline) found in egg yolk since lutein, like other carotenoids, is fat-soluble and cannot be absorbed unless fat is also present. To maximally boost your lutein absorption from spinach, we suggest enjoying this vegetable, whether steamed, sautéed or fresh in spinach salad, with a little olive oil and/or a topping of chopped hard-boiled egg to provide your body with some fats to help enhance the bioavailability of this fat-soluble phytonutrient. For a flavorful, quick and easy recipe featuring eggs and spinach, try our Poached Eggs over Spinach and Mushrooms.

Iron for Energy

Cooked spinach is an excellent source of iron, a mineral that it particularly important for menstruating women, who are more at risk for iron deficiency. Boosting iron stores with spinach is a good idea, especially because, in comparison to red meat, a well-known source of iron, spinach provides iron for a lot less calories and is totally fat-free. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And, if you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron. In one cup of boiled spinach, you'll be provided with 35.7% of the daily value for iron.

So while spinach probably won't make you super strong the minute you eat it, as it did for Popeye, it will promote your health and vitality in many other ways. It seems like Popeye was pretty smart after all.

Description

Spinach belongs to the same family (Amaranthaceae-Chenopodiaceae) as chard and beets. It shares a similar taste profile with these two other vegetables-it has the bitterness of beet greens and the slightly salty flavor of chard.

Popeye popularized spinach, but it's too bad he ate it out of a can. Fresh spinach retains the delicacy of texture and jade green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when it is cooked.

There are three different types of spinach generally available. Savoy has crisp, creased curly leaves that have a springy texture. Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance. Baby spinach is great for use in salads owing to its taste and delicate texture. Spinacia oleracea is the scientific name of this leafy vegetable.

History

Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England.

Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as "a la Florentine."

Spinach grows well in temperate climates. Today, the United States and the Netherlands are among the largest commercial producers of spinach.

How to Select and Store

Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.

Store fresh spinach loosely packed in a plastic bag in the refrigerator crisper where it will keep fresh for about five days. Do not wash it before storing as the moisture will cause it to spoil. Avoid storing cooked spinach as it will not keep very well.

Individual Concerns (Spinach and Oxalates)

Spinach is among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating spinach. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Exactly how much interference takes place in the case of spinach and calcium absorption is not clear, but at a minimum, you should expect to absorb a minimum of about 10% of the calcium from the spinach that you eat. For example, in one cup of boiled spinach containing about 285 milligrams, you can expect to absorb about 25-30 milligrams. For adults, the Adequate Intake (AI) level for calcium falls between 1,000 and 1,200 milligrams. This recommended amount assumes an absorption rate of about 30%. In other words, about 300-360 milligrams of absorbable calcium are expected each day. While 25-30 milligrams is not an overwhelming amount of calcium from a serving of food, a cup of spinach is extremely low-calorie and can provide you with about 10% of the recommended calcium intake for very few (about 40) calories. Those circumstances make spinach a worthwhile addition to your diet with respect to calcium, even though spinach is not an outstanding source of this nutrient and should not be counted on to boost your calcium intake by large amounts. For more on this subject, please see "Can you tell me what oxalates are and in which foods they can be found?"

Spinach and Goitrogens

Spinach contains goitrogens, naturally-occurring substances in certain foods that can interfere with the functioning of the thyroid gland. Individuals with already existing and untreated thyroid problems may want to avoid spinach for this reason. Cooking may help to inactivate the goitrogenic compounds found in food. However, it is not clear from the research exactly what percent of goitrogenic compounds get inactivated by cooking, or exactly how much risk is involved with the consumption of spinach by individuals with pre-existing and untreated thyroid problems. For more on this subject, please see "What are goitrogens and in which foods are they found?"

Spinach and Purines

Spinach contain naturally-occurring substances called purines. Purines are commonly found in plants, animals, and humans. In some individuals who are susceptible to purine-related problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called "gout" and the formation of kidney stones from uric acid are two examples of uric acid-related problems that can be related to excessive intake of purine-containing foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purine-containing foods such as spinach. For more on this subject, please see "What are purines and in which foods are they found?"

Nutritional Profile

Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorus, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Spinach is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Keep yourselve away from cancer; Keep your mind and thought sharp; and Make your blood vessels younger and elastic forever! Let's us enjoy this Lively Vegetable 'Spinash' and Age Gracefully in the croud! Thanks for reading!

'Ginger'...the Treasure Under the Ground!

Today we will learn about the wonderful Chinese Medicinal herb ‘Ginger’ which has been used long time ago in China. Ginger has been used for its health benefits for over 5000 years and is a favorite medicinal as well as culinary herb. Unlike most spices, the part that has the most medicinal value grows under ground. Often mistakenly called “ginger root” this is actually the rhizome of the plant which is more of a subterranean stem than a root.

Although you can use dried ginger and powdered ginger for health benefits, fresh ginger is preferred. It is readily available in most supermarkets. Pieces of the rhyzome can be sliced off for use and the remainder stored in the refrigerator where it should keep for about 3 weeks as long as it is not fully peeled.

Now let us discover the 12 health benefits of Ginger below:

Ovarian Cancer Treatment
Ginger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Digestive Tract Diseases
One of ginger's most touted health benefits is its ameliorating effects on digestive ailments. It can help digest fatty foods and break down proteins. It is excellent for reducing gas. Gingers healing properties come from it’s volatile oils, gingerols and shogaols, which are also responsible for it’s pungent taste. The oils cause more digestive enzymes to be produced which helps with the whole digestion process and neutralizes the acids that can cause nausea, cramps and even diarrhea.

Colon Cancer Prevention
A study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells.

Property of Decrease LDL Cholesterol
Recent studies show that ginger might also have a role in lowering LDL cholesterol because the spice can help reduce the amount of cholesterol that is absorbed.

Morning Sickness
A review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness. Many people report that it will also relieve nausea, and can be effective in treating morning sickness.

Motion Sickness Remedy
Ginger has been shown to be an effective remedy for the nausea associated with motion sickness.

Reduces Pain and Inflammation
One study showed that ginger has anti-inflammatory properties and is a powerful natural painkiller. Ginger can also help reduce inflammation. So it can be used to treat any disease that is caused by inflammations such as arthritis or ulcerative colitis. Some studies show that it can even help inhibit the replication of the herpes simplex virus.

Heartburn Relief
Ginger has long been used as a natural heartburn remedy. It is most often taken in the form of tea for this purpose.

Cold and Flu Prevention and Treatment
Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract.

Migraine Relief
Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.
Antipyretic Property (Anti-fever Property)Being a warming herb, ginger can help knock out a fever. This property also makes it effective in stimulating circulation of the blood. It can also help relax muscles around the blood vessels and is said to help prevent blood clots from forming. The warming effects make it a natural decongestant as well as an antihistamine, making it the perfect remedy for colds.

Menstrual Cramp Relief
In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic Nephropathy
A study done on diabetic rats found that those rats given ginger had a reduced incidence of diabetic nephropathy (kidney damage).

To discover the health benefits of ginger for yourself, simply make a tea by steeping about 5 slices of ginger in hot water. If you prefer it in your food, ginger is excellent in many dishes and is perfect when combined with garlic.

Ginger the treasure under the ground! Enjoy it!

Coconuts and Our Health (Must Know) !

Good Health to everyone who read this! How many of us do know and understand coconut? And how many from the coconut's fens do really know the health benefits come from this magical fruit? Hah...., from what we experince, when someone maintion about coconut, first come to mind is it contain a lot of bad cholesterol or unsaturated fat in the coconut! Normally people with strong health awareness will avoid from taking this ancient magical fruit! Sadly say, they were absolutely wrong here. In this article, we will move one step forward and get each other know more about the unknown secret of COCONUT! Don't MISS IT!

The Tree of Life

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing."

The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a staple in the diet and provides the majority of the food eaten. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers.

Coconut In Traditional Medicine

People from many diverse cultures, languages, religions, and races scattered around the globe have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows the people have learned of its importance as a effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine.

In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.

Coconut In Modern Medicine

Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:

- Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.

- Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.

- Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.

- Expels or kills tapeworms, lice, giardia, and other parasites.

- Provides a nutritional source of quick energy.

- Boosts energy and endurance, enhancing physical and athletic performance.

- Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

- Improves insulin secretion and utilization of blood glucose.

- Relieves stress on pancreas and enzyme systems of the body.

- Reduces symptoms associated with pancreatitis.

- Helps relieve symptoms and reduce health risks associated with diabetes.

- Reduces problems associated with malabsorption syndrome and cystic fibrosis.

- Improves calcium and magnesium absorption and supports the development of strong bones and teeth.

- Helps protect against osteoporosis.

- Helps relieve symptoms associated with gallbladder disease.

- Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.

- Improves digestion and bowel function.

- Relieves pain and irritation caused by hemorrhoids.

- Reduces inflammation.

- Supports tissue healing and repair.

- Supports and aids immune system function.

- Helps protect the body from breast, colon, and other cancers.

- Is heart healthy; improves cholesterol ratio reducing risk of heart disease.

- Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.

- Helps prevent periodontal disease and tooth decay.

- Functions as a protective antioxidant.

- Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.

- Does not deplete the body's antioxidant reserves like other oils do.

- Improves utilization of essential fatty acids and protects them from oxidation.

- Helps relieve symptoms associated with chronic fatigue syndrome.

- Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).

- Reduces epileptic seizures.

- Helps protect against kidney disease and bladder infections.

- Dissolves kidney stones.

- Helps prevent liver disease.

- Is lower in calories than all other fats.

- Supports thyroid function.

- Promotes loss of excess weight by increasing metabolic rate.

- Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.

- Helps prevent obesity and overweight problems.

- Applied topically helps to form a chemical barrier on the skin to ward of infection.

- Reduces symptoms associated the psoriasis, eczema, and dermatitis.

- Supports the natural chemical balance of the skin.

- Softens skin and helps relieve dryness and flaking.

- Prevents wrinkles, sagging skin, and age spots.

- Promotes healthy looking hair and complexion.

- Provides protection form damaging effects of ultraviolet radiation form the sun.

- Helps control dandruff.

- Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.

- Has no harmful or discomforting side effects.

- Is completely non-toxic to humans.


See Research to read some of the published studies regarding the above mentioned uses of coconut products.

Coconut Oil

While coconut possesses many health benefits due to its fiber and nutritional content, it's the oil that makes it a truly remarkable food and medicine.

Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food.

Coconut oil has been described as "the healthiest oil on earth." That's quite a remarkable statement. What makes coconut oil so good? What makes it different from all other oils, especially other saturated fats?

The difference is in the fat molecule. All fats and oils are composed of molecules called fatty acids. There are two methods of classifying fatty acids. The first you are probably familiar with, is based on saturation. You have saturated fats, monounsaturated fats, and polyunsaturated fats. Another system of classification is based on molecular size or length of the carbon chain within each fatty acid. Fatty acids consist of long chains of carbon atoms with hydrogen atoms attached. In this system you have short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). Coconut oil is composed predominately of medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT).

The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are LCFA.

The size of the fatty acid is extremely important. Why? Because our bodies respond to and metabolize each fatty acid differently depending on its size. So the physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. The saturated fatty acids in coconut oil are predominately medium-chain fatty acids. Both the saturated and unsaturated fat found in meat, milk, eggs, and plants (including most all vegetable oils) are composed of LCFA.

MCFA are very different from LCFA. They do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease. It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial.

There are only a very few good dietary sources of MCFA. By far the best sources are from coconut and palm kernel oils.

Till this moment, I guess we already know coconut is actually bringing more benefits with no harm to our health! Now....,let's go to have a brew if coconut's drink! Enjoy yourselve!