Fruits | Benefits of Eating Fruits | More reasons to eat fruit

Benefits of Eating Fruits

Clean fruit, mine of natural vitamins, nutrients and roughage content are ideal to consume at least 4-5 servings per day. Since they are in the natural form, account for most of water and 100% bad cholesterol levels no cost, it's much easier for the body to process and absorb nutritional supplements from fruit.

Apple

Circular fruit with lots of roughage content, natural vitamins A, C, E and supplement B folic acidity.

Bananas

Lengthy wide skinned fruit yellow-colored when fresh. Excellent resource of roughage content, blood potassium, natural vitamins A, E, C, B6, and supplement B supplement b folic acidity. Unripe or natural apples are used in cooking.

Cherries

Little round fruit with a seed, red or dark-colored when fresh. Cherries must always be time to eat. Cherries contain anthocyanins that decrease pain and dansinflammations.

Figs

Taken fresh or dried, figs contain supplement A, C, vitamin b folic acid and niacin. A little lovely fruit full of little seed products.

Kiwi

A wealthy resource of natural vitamins A, C, E, B - complex, calcium mineral, metal and supplement b folic acidity, kiwi is a little square fruit with thin brown epidermis, smooth natural epidermis and dark-colored seed products. The epidermis is full of antioxidising flavonoids.

Lime

Calcium or lemon is the most cultivated acidity with natural to C jauneouleur loaded with natural vitamins A, C and supplement b folic acidity. Calcium fruit juice is wonderful for cleansing and has antioxidants.

Peach

Circular hot fruit with red epidermis and yellow-colored epidermis with a taste of bitter and lovely Tang contains a rough rock. Always be picked and taken fresh.

Orange

A round thick-skinned hot passable fruit that is a reddish-yellow when fresh with the lovely and bitter flavor. Peeled and taken fresh or squeezed to make fruit juice. Vitamin contain C, flavonoids, provides pectin and full of salt when ripened in the sun.

Papaya

A melons like fruit with yellow-orange epidermis with dozens of little dark-colored seed products enclosed in epidermis that is in shade from natural to red. Circular, pear-shaped or long like a banana. Rich in natural vitamins A, B, C and D, calcium mineral, phosphorus and metal. It is great in digestive qualities and has a direct pick-me-up effect on the stomach.

Pear

A hot fruit yellow-colored or natural with a rounded appearance narrow towards the stalk. Best taken at 70 degrees, pear contains blood potassium and riboflavin. It's suitable for the epidermis and contains plenty of roughage content.

Strawberry

A triangular formed red shade fruit. This is one of the richest sources of supplement C and roughage content. It is great in salt and metal. It helps to make teeth whiter. Used to relieve rheumatism.

Watermelon

A type of melons with sleek exterior skin and hot epidermis red interior. Extraordinarily stimulating to drink fruit juice or taken when fresh and fresh. Valuable nutrients, natural vitamins and sugar with a useful quantity of roughage content, and metal.

http://rubyjonessays.blogspot.com/2012/03/benefits-of-eating-fruits.html

Papaya | Papaya-power-packed with powerful enzymes

PAPAYA-POWER-PACKED WITH POWERFUL ENZYMES


Mary rolled and squeezed the green papaya leaf in her hands. A white latex oozed out of the broken leaf. She squeezed a few drops into a bowl and added sliced beef to marinate. Like her mother and grandmother before her, Mary used the latex of papaya to tenderize meat.




The latex contain protein-digesting enzyme called papain. This enzyme is similar to pepsin, a digestive enzyme in our gastric juice. Papain is also found in both unripe papaya and its seeds.

Packed into this succulent, sweet fruit are huge quantities of antioxidant nutrients such as carotenes, vitamin C and flavonoids as well as large amounts of vitamin E; the B vitamins, B5 and B9. It is also high in the minerals, potassium and magnesium as well as fiber.

The explorer, Christopher Columbus, had called papaya “Fruit of the Angels”. This fruit certainly deserve this name as it is not only delicious but also promotes health and fight diseases.



THERAPEUTIC USES
Papaya has a slew of nutrients that work together synergistically to protect your body and fight diseases.

When ripe, papaya is sweet. the Chinese believe sweet flavor acts on the spleen and stomach, helping digestion. Both TCM and Indian Ayurveda concur that sweet flavor neutralizes the toxic effects of other foods. according to Ayurvedic theory, Papaya creates hot energy and kindles the digestive fire. 

Toxins are burned by better digestion. Indians Ayurveda doctors prescribed papaya for enzyme deficiency. They advised a person with excess Vatta to eat Papaya.

It also lubricates the skin, lungs, throat and mouth.

Hawaiians used the flowers for bronchitis.

In tropical America, the original home of papaya, indigenous people had used papaya for thousands of years to promotes digestive health and intestinal cleansing, fights inflammation and infection . They eat papaya for Dyspepsia and catarrh of stomach.


Other traditional uses for papaya are:-

TREATS BURNS, SORES AND WOUNDS
Indigenous Americans made an ointment from fermented papaya flesh. This gel-like paste is applied topically.

Research revealed why papaya is effective in hastening recovery of Burn, sores as well as infected and inflamed wounds.

An article in the West Indian medical journal noted that Lab tests showed “Carica papaya has antibacterial effects that could be useful in treating chronic skin ulcers to promote healing.” according to the scientists, ”Seed extracts from the fruit inhibited organism commonly fond on wounds. “

The same journal also reported a study of a 30 years use of papaya topically for chronic skin ulcerations and bedsores . Papaya pulp enzymes removes dead surface skin, reduces pre-existing infection and even encourages healing. nurses at the three hospital involved in the study said that the papaya treatment also reduce the offensive odor associated with ulcers.
This may be due to enzyme in papaya that eliminates necrotic tissues in chronic wounds, burns and ulcers.

TREATS PROBLEMATIC SKIN, DISEASES AND INJURY
People have turned to papaya to treat Skin problems such as acne, pimple, warts and corns. Nowadays there are beauty products made from papaya extract for cleaning, smoothing and regenerating the skin.

In Cuba digestive enzymes in the latex is used to treat psoriasis and removal of cancerous growth.

TREATS INFECTION
In some countries, papaya is traditionally used to treat ringworm, Infection of the pancreas and dysentery.

ANTI-INFLAMMATORY TREATMENT
Due to its anti-inflammatory properties papaya can relieve the severity of asthma, osteoarthritis, rheumatoid arthritis In addition, the antioxidant nutrients found in papaya, including vitamin C, vitamin E and pro-vitamin A carotenoid are three powerful antioxidants very good at reducing inflammation. Flavonoids in the fruit further amplify the effectiveness of antioxidants.

This may explain why people with diseases that are worsened by inflammation, [such as asthma] subsided when they get more of these nutrients.

Papaya also alleviates the pain and edema caused by trauma and sports injuries.

TREATS WORM AND PARASITIC INFESTATION
Sap, seeds, roots or leaves may be used to treat Worm and parasitic infestation. These plant parts contains carpaine, an anthelmintic alkaloid (a drug that is deadly to parasitic worms and amoebas).

TREAT URINARY TRACT COMPLAINTS
The roots and leaves of Papaya are also diuretic, increasing the frequency of urination. Therefore, they are taken for urinary tract complaints.

IMPROVE MILK FLOW
In Southern China, lactating mothers drink a soup made from fish and nearly ripe papaya to improve milk flow.

TREAT DISEASES OF THE MOUTH
It is used to treat mouth ulcer, gum disease and toothache



Aliwale Hussainwale
Motive is to get connected with Shia World
healthremedies.awhw@gmail.com

Cancer Fighting Foods

Cancer Fighting Foods




Avocado
Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. 

They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

Broccoli - Cabbage - Cauliflower
Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. 

Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. 

Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. 

However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. 

Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli.

Carrot
Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. 

Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. 

In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.

Chili Pepper; Jalapeno
Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.

Cruciferous Vegetable
Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers.

Fig
Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors, though I haven't seen this report. 

In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.

Flax 
Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease. See Budwig diet for a specialized diet using flax seed oil and cottage cheese. For studies about flax seed and flax oil, go to our Important News or Archives Page.

Garlic
Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.

Grapefruits
Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.

Grapes
Grapes, red contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells - this appears to help slow the growth of tumors.
Studies show that consumption of green and yellow leafy vegetables has been associated with lower levels of stomach cancer.

Kale
Kale has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.

Licorice
Licorice root has a chemical, glycyrrhizin, that blocks a component of testosterone and therefore may help prevent the growth of prostate cancer. However, excessive amounts can lead to elevated blood pressure.

Mushrooms
There are a number of mushrooms that appear to help the body fight cancer and build the immune system - Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body.

Nuts
Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those with prostate cancer. (Note: Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement instead or work with someone on how to eliminate this allergy.)

Oranges & Lemons
Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances.

Papayas
Papayas have vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.

Raspberries
Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer. According to a recent research study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw the number of esophageal tumors decrease by 43% to 62%. A diet containing 5% black raspberries was more effective than a diet containing 10% black raspberries. Research reported in the journal Nutrition and Cancer in May 2002 shows black raspberries may also thwart colon cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.

Red Wine
Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals. Also, researchers at the University of North Carolina's medical school in Chapel Hill found the compound resveratrol, which is found in grape skins. It appears that resveratrol inhibits cell proliferation and can help prevent cancer. However, the findings didn't extend to heavy imbibers, so it should be used in moderation. In addition, alcohol can be toxic to the liver and to the nervous system, and many wines have sulfites, which may be harmful to your health. Note: some research indicates that alcohol is considered a class "A" carcinogen which can actually cause cancer - seehttp://www.jrussellshealth.com/alccanc.html. You should probably switch to non-alcoholic wines.

Rosemary
Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven't found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.

Seaweed
Seaweed and other sea vegetables contain beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as chlorophylones - important fatty acids that may help in the fight against breast cancer. Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.

Soy
Soy products like tofu contain several types of phytoestrogens — weak, nonsteroidal estrogens that could help prevent both breast and prostate cancer by blocking and suppressing cancerous changes. There are a number of isoflavones in soy products, but research has shown that genistein is the most potent inhibitor of the growth and spread of cancerous cells. It appears to lower breast-cancer risk by inhibiting the growth of epithelial cells and new blood vessels that tumors require to flourish and is being scrutinized as a potential anti-cancer drug. However, there are some precautions to consider when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a day is probably ok, but research is being done to see if loading up on soy could cause hormone imbalances that stimulate cancer growth. As a precaution, women who have breast cancer or are at high risk should talk to their doctors before taking pure isoflavone powder and pills, extracted from soy.

Sweet Potatoes
Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.

Tea
Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. 

Green tea is best, followed by our more common black tea (herbal teas do not show this benefit). 

According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of cancer. 

Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.

Tapioca
Tapioca is derived from the cassava plant. 

It is one of the many plants that manufactures cyanide by producing a chemical called linamarine which releases hydrogen cyanide when it is broken down by the linamarase enzyme. 

Spanish researches have been studying the cassava and attempting to clone the genes from the plant which are responsible for producing the hydrogen cyanide and then transfer it to a retrovirus. However, funding for the project has run out. http://news.bbc.co.uk/hi/english/health/newsid_317000/317467.stm for more information on this. For a list of other foods that contain B17, go to our laetrile page.

Tomato
Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. 

It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. 

Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)

Tumeric
Tumeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. 

In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.

Turnip
Turnips are said to contain glucose molaes which is a cancer fighting compound.

Fruit
Consumption of fruits and vegetables has been associated with decreased risk of cancers of the colon and rectum.