The New banana diet

http://bit.ly/thebananadiet The Banana Diet was actually created by a top-notch pharmacist in Japan who wanted to help her 31 year old fiance lose 37 lbs of fat. Being from the West, at first I thought “This can’t possibly work!”, but then I started doing a little research and I found out just how amazing a banana is!

Here are just a couple of banana facts: * Bananas contain a large amount of an insoluble carbohydrates called resistant starch. Resistant starch, taken in the right way at the right time, has been credited with initiating fat burning and melting away excess body fat

* Bananas contain enzymes that, when taken at specific times, will speed up digestion and ramp up your metabolism to levels you won’t believe

* Bananas can reduce blood pressure, give you healthy skin and hair, and are naturally heart healthy

* Bananas are one of the only fruits that you can take with an ulcer. They actually can soothe your stomach and reduce heartburn.

* While the calorie content in bananas is only 95, they contain just 0.5g fat and provide a huge wealth of additional benefits

Take Action! & learn more here: http://bit.ly/thebananadiet

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Bananas do not have seeds because they reproduce by planting the branch of a banana tree (not really a tree) in the ground as opposed to planting seeds. Eat bananas as a source of vitamin B6, vitamin C and potassium.

Learn more about bananas information from a cooking instructor in this free video on bananas.

Expert: Jan Boydstun Contact: www.kitchenkitchen.com Bio: Long time shop owner for kitchen gadgets and cooking instructor, Jan Boydstun, “Gadget Gal”, is the utensil and cooking specialist for her shop Kitchen Kitchen. Filmmaker: Gina Miller-Britton

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Nutritional Facts – banana – Compare!

A simple slide show that tells the calories, fat content, carbohydrates, proteins, and vitamins and minerals in 5 different fruits. The banana, apple, orange, grape and watermelon. Enjoy!

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21 amazing facts about fruit you may have never known.Includes banana facts

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Everyone agrees on the importance of eating more fruits and vegetables, but not enough people are following this important advice. Dietary experts recommend that every person should eat at least five servings of fruits and vegetables every day. Increasing your consumption of fruits and vegetables is one of the easiest changes you can make to increase your level of health, lose weight and gain fitness.

The latest food guidelines recommend that adults eat from five to nine servings of fruits and vegetables every day. While that may seem like a lot, it is an important goal to strive for, and a very reachable one.

A serving of a fruit or vegetable is equal to:

1.  1 medium sized vegetable or fruit (such as an apple, orange or banana)
2.  2 small fruits (such as kiwi fruit or plums)
3.  ½ cup of fresh, frozen or canned fruits or vegetables
4.  ½ cup of 100% fruit juice
5.  ¼ cup of dried fruit
6.  1 cup of green salad

Study after study has shown that a diet rich in fruits and vegetables lowers the risk of certain cancers, heart disease and other chronic diseases and conditions. One reason for the recommendation that everyone increase their consumption of fruits and vegetables is that many of these foods have been shown to have strong antioxidant qualities.

Many fruits and vegetables have high amounts of many antioxidant vitamins, including vitamin A, vitamin E and vitamin C. In addition to their importance as source of vitamins and minerals, fruits and vegetables also provide essential dietary fiber.

Many people do not realize, that in addition to vitamin C, oranges, grapefruits and other citrus fruits also contain significant amounts of fiber. Fiber plays an important role in digestion, and it is thought to have protective qualities against heart disease and some forms of cancer. In addition, fiber is thought to have the ability to lower high levels of cholesterol in the blood.

Another great feature of fruits and vegetables, especially to those watching their weight, is the high nutrition, low fat, and low calorie nature of these foods. Fruits and vegetables contain very low levels of fats, and a diet low in fat can be quite effective for long-term weight loss. In addition, fruits and vegetables contain no cholesterol, and they are lower in calories than many other types of foods.

Fruits and vegetables have a lot of advantages besides just their nutritional importance. For one thing, they taste great and add a great deal of variety to everyday meals. Fruits and vegetables come in such a wide variety of colors, textures and flavors that they can be used in virtually every meal. Those seeking to maximize their consumption of fruits and vegetables should get into the habit of using fruits in salads, as toppings and as garnishes.

No matter what your reason for following a healthy diet, we believe you will find that eating more fruits and vegetables is a delicious, as well as a nutritious, way to get the vitamins and minerals you need every day.

I hope that reading the above information was both enjoyable and educational for you. When word gets around about your command of healthy diet facts, others who need to know about fruits and vegetables will start to actively seek you out.

Nishanth Reddy
http://www.articlesbase.com/fitness-articles/enjoy-a-healthier-lifestyle-with-more-fruits-and-vegetables-67789.html

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This site lists 129 of the worlds healthiest foods. The list has all the fruit you mention, and many more (as well as vegies etc). click on the links individually and it will give you tons of info on each one. Like all the nutrients and the percentages of each, history of each fruit and what they do for your body. Its a really interesting site. check it out..

Apples http://www.whfoods.com/genpage.php?tname=foodspice&dbid=15

bananas http://www.whfoods.com/genpage.php?tname=foodspice&dbid=7

Oranges http://www.whfoods.com/genpage.php?tname=foodspice&dbid=37

Here is the entire list. http://www.whfoods.com/foodstoc.php

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Bananas in a nutshell:

bananas originated in Malaysia around 4,000 years ago.

The term derived from an Arabic word meaning ‘finger’.

In 327 BC, Alexander the Great’s army recorded them being grown in India.

The fruit was introduced to America in about 1482 AD by Portuguese explorers. In the early days, it was only eaten by Americans living in the seacoast towns where the banana schooners docked; because of the fruit’s fragility, it could not be transported far.

Bananas come in about 400 varities. Have you seen green-andwhite striped, pink, purple and black bananas? They exist!

The plant is not truly a tree, even though it can reach a height of 8 metres or more. It is actually a herb, and the fruit is technically a ‘berry’.

Banana is today the fourth largest fruit under cultivation, after grapes, citrus fruits and apples.

Nutrition Facts: The average banana contains a whopping 467 mg potassium and only 1 mg sodium, making it an excellent food for maintaining normal blood pressure and keeping arteries free of clogged fats.

Its potassium content also keeps bones healthy, by preventing urinary calcium loss caused by high-salt diets.

The fruit protects against stomach ulcers. Combined with milk, it significantly suppresses acid secretion.

Stomach upset? Eat a banana. The potassium in it is a vital electrolyte that will rapidly restore your fluid balance. Pectin, a soluble fibre, helps normalise digestive movement and ease constipation.

Banana contains beneficial bacteria that improves our ability to absorb nutrients. This reduces the time that food stays in the gastrointestinal tract, decreasing risk of colon cancer.

Bananas with more ‘golden’ flesh contain more arotenoids, which protect against certain cancers, heart disease and diabetes.

A study shows that women who eat bananas four to six times a week halve their risk of developing kidney cancer.

Women taking diuretics need to eat a banana every day to compensate for potassium loss.

The banana is unique because it has a lot of uses:

The root can be ground or chopped up for use as a fertiliser.

The outer layer of the trunk, being tough, makes good animal feed.

The young inner trunk is mashed for use in curries, stews and sauces.

Fibre from banana stem is used to make string, twine or rope, which in turn can be used for everything from weaving place mats, carry bags, hats and purses to tying up portions of herbs and leafy vegetables for sale in the vegetable market.

And the banana leaf? So versatile! Use it for making environment-friendly containers and trays, or for cooking and wrapping food in asian countries.

In southern India and South-East Asia, some dishes are prepared by wrapping ingredients in banana leaves and then boiling, steaming or grilling them. Food absorbs the delicate taste and scent of the leaves, and moisture in the leaves helps keep the food fresh longer.

Young banana leaves are placed on burns.

In many cultures, leaves serve as plates for holding flowers for prayer, as bridal gifts, or at the bedside of a terminally ill person.

Dry leaves can be mixed with coconut oil and lime to polish metal.

Leaves are used in villages across the world as sunshades and umbrellas!

The sap of the plant is used to dye cloth in a light brown colour. Traditional healers also use it to reduce hysteria, epilepsy, leprosy, fevers and diarrhoea.

The blossoms are used in curries, to relieve bronchitis, dysentery and ulcers.

Sturdy banana stalks can be used for stirring food or dye cauldrons. They can also be moulded to make toys. African girls fashion dolls from it, while boys roll up the leaves to play ball.

Skins are used in sauces, banana wine, vinegar and fertilisers.

The inside of a banana skin makes great shoe polish. Just rub it directly on the shoe, and buff with a cloth.

The fruit itself is incredibly versatile. You can boil, fry, grill, steam, pickle or dry it.

Here’s a quick and tasty idea: cook sliced bananas with a little sugar and butter. Mash and enjoy with pancakes.

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Sorry, but bananas aren’t perfectly designed, they bruise far to easily and go all gooey and smelly. mandarines are much closer to perfect, the nice little sweet ones… and god disappears in a puff of logic

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No, as others have said, it is a quick bread. This term refers to any bread that uses chemical leaveners (baking powder and/or baking soda) as opposed to yeast, and requires no kneading or rising time. The definition includes pancakes, waffles, scones, biscuits, coffeecakes, muffins and loaves. Obviously, quick breads are closest in texture/density and composition to muffins.

Many layer cakes use chemical leaveners, too, but the variations in the ratio of ingredients provides a much lighter, airier texture. So while the sweetness of banana Nut Bread may remind you very much of cake, it is truly a bread!

Happy Baking! ~ Maria

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Here is a link for all the info you want. use the drop bar menu on serving size to adjust the size/amount you are looking for http://www.nutritiondata.com/facts-C00001-01c20Tm.html

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