Why You Should Give Red Palm Oil a Try; http://www.doctoroz.com/videos/miracle-fat-red-palm-fruit-oil-pt-1

The health benefits of olive oil have been touted for many hundreds of years. More recently, coconut oil has become all the rage and hailed by many as the king of oils. But, whatever oil you choose – whether it’s olive, coconut, almond, canola, peanut, safflower, walnut, or even avocado oil – none compare to the powerful nutritional virtues of virgin organic red palm fruit oil. 

Bonus: The health benefits of red palm fruit oil can be achieved by incorporating only 1-2 tablespoons into your daily diet. 

Red Palm Fruit Oil vs. Palm Kernel Oil

Regarded as a sacred healing food by many civilizations, including the ancient Egyptians, crude or virgin red palm fruit oil should be regarded as one of the most nutritious edible oils in the world. It is not to be confused with palmkernel oil. It is derived from the fruit of the oil palm tree (Elaeis guineensis) and is referred to as "red palm oil" because of its rich dark red color in its unprocessed natural state. Palm kernel oil is derived from the seed or the kernel.

Palm fruit oil contains mainly palmitic and oleic acids and is about 50% saturated, while palm kernel oil contains mainly lauric acid and is more than 89% saturated. The general assumption that kernel oil and palm fruit oil are one in the same may have lead to one of the greatest oversights in modern nutrition. The stigma attached to thekernel has kept the fruit in the dark - at least until now. Virgin organic sustainable red palm fruit oil is otherwise a bona fide miracle food. 

Palm kernel oil does not convey the same health benefits that red palm fruit oil does. The health benefits are only achieved due to the red color of the palm fruit oil that is attributed to its high content of carotenes, which include beta-carotene and lycopene. These powerhouse antioxidant nutrients are the same ones that give tomatoes and carrots and other fruits and vegetables their rich red and orange colors. What may shock you is that red palm fruit oil contains more that tomatoes or carrots. Red palm fruit oil is also densely packed with numerous tocotrienols – a powerful form of vitamin E.  

By Bryce Wylde, Alternative Health Expert

@CHIF, WATCH-OUT FOR OUR MIRACLE RED PALM OIL SOON! EAT HEALTHY TO STAY ALIVE!

Camomile Tea 'Fights Cancer': Chemical Contained in drink takes away 'Superpowers' in Disease's Cells.

• Tea contains a chemical, apigenin, which can halt the spread of cancer cells
• Camomile tea, parsley and celery are the most abundant sources of apigenin
• It is also found in many fruit and vegetables common in a Mediterranean diet.
• A cup of camomile tea could help ward off cancer, researchers say. 

The tea contains a chemical, apigenin, which takes away some of the ‘superpowers’ of cancer cells.

Scientists at Ohio State University found apigenin can block the ability of breast cancer cells to live far longer than normal cells, halting their spread and making them more sensitive to drug therapy. 

Camomile tea, parsley and celery are the most abundant sources of apigenin but it is also found in many fruit and vegetables common in a Mediterranean diet.

The chemical, which has also been shown to act as an anti-inflammatory, works in a way that suggests other nutrients could have similar effects in warding off cancer.

It helps proteins correct the abnormalities in RNA – molecules carrying genetic information – that are responsible for about 80 per cent of cancers.

Molecular geneticist Professor Andrea Doseff, of Ohio State University, said: 'We know we need to eat healthfully, but in most cases we do not know the actual mechanistic reasons for why we need to do that.

'We see here the beneficial effect on health is attributed to this dietary nutrient affecting many proteins.

'In its relationship with a set of specific proteins, apigenin re-establishes the normal profile in cancer cells. We think this can have great value clinically as a potential cancer-prevention strategy.'

Cancer cells thrive by inhibiting a process that would cause them to die on a regular cycle subject to strict programming.

The researchers found apigenin could stop breast cancer cells from inhibiting their own death.

Much of what is known about the health benefits of nutrients is based on epidemiological studies that show strong positive relationships between eating specific foods and better health outcomes, especially reduced heart disease.

But how the actual molecules within these healthy foods work in the body is still a mystery in many cases, and especially with those linked to lower risk for cancer.

The researchers also showed apigenin binds with an estimated 160 proteins in the human body, suggesting other nutrients linked to health benefits called ‘nutraceuticals’ might have similar far reaching effects. In contrast, most pharmaceutical drugs target a single molecule.

The researchers, whose findings are published online in the Proceedings of the National Academy of Sciences, likened their technique to ‘fishing’ for the human proteins in cells that interact with small molecules available in the diet.

Prof Doseff said: 'You can imagine all the potentially affected proteins as tiny fishes in a big bowl. 

'We introduce this molecule to the bowl and effectively lure only the truly affected proteins based on structural characteristics that form an attraction.

'We know this is a real partnership because we can see that the proteins and apigenin bind to each other.'

Experiments established apigenin had relationships with proteins that have three specific functions.

Among the most important was one known as hnRNPA2 which influences tiny bits of DNA called mRNA containing the instructions needed to produce a specific protein. 

Abnormalities in these are responsible for about 80 percent of all cancers.

The researchers observed apigenin’s connection to the hnRNPA2 protein restored the function of mRNA to breast cancer cells, suggesting when they are normal cells die in a programmed way, or become more sensitive to chemotherapeutic drugs.

Added Prof Doseff: 'So by applying this nutrient, we can activate that killing machinery.'

The beneficial effects of nutraceuticals are not limited to cancer, as the investigators previously showed that apigenin has anti-inflammatory activities.

The scientists noted that with its multiple cellular targets, apigenin potentially offers a variety of additional benefits that may even occur over time.

The researchers are now testing whether food modified to contain proper doses of the nutrient can prevent cancer in mice.

EATING RIGHT, KEEPS YOU ALIVE. THINK CHIF.... WE GROW & SUPPLY FRESH PARSLEY, CELERY AND MORE

Plastic Food Packaging 'Could Cause High Blood Pressure in Children

Exposure to phalates causes metabolic and hormonal abnormalities, especially during early development

Causes elevated systolic blood pressure - a measure of pressure in the arteries when the heart beats - and affects heart function and artery health

Chemicals 'substantially' increase of suffering from high blood pressure

Chemicals found in common plastics could cause high blood pressure in children, according to a new study.

Exposure to the phalates used in food packaging and other items is thought to cause significant metabolic and hormonal abnormalities, especially during early development. 

The American scientists who carried out the study claim flooring, plastic cups, beach balls and plastic packaging contain the colourless and odourless toxic additives that are causing a rise in cases of juvenile high blood pressure. 

Analysis of nearly 3,000 children by researchers at New York University's Langone Medical Centre, in collaboration with researchers at the University of Washington and Penn State University School of Medicine, points the finger of blame squarely at a common class of pthalates for the first time.

The report, published in the Journal of Pediatrics, said exposure to DEHP (di-2-ethyhexylphthalate), which is often used in industrial food production, is responsible for elevated systolic blood pressure - a measure of pressure in the arteries when the heart beats.

Dr Leonardo Trasande, associate professor of paediatrics, environmental medicine and population health at NYU Langone Medical Centre, said: 'Phthalates can inhibit the function of cardiac cells and cause oxidative stress that compromises the health of arteries but no one has explored the relationship between phthalate exposure and heart health in children.

'We wanted to examine the link between phthalates and childhood blood pressure, in particular given the increase in elevated blood pressure in children and the increasing evidence implicating exposure to environmental chemicals in early development of disease.'

The team only recorded a small rise per child in blood pressure with every three-fold increase in the level of phthalates detected in the children's urine samples, but Dr Tresande says the wider implications of a small rise are significant. 

He said: '[The] increment may seem very modest at an individual level, but on a population level such shifts in blood pressure can increase the number of children with elevated blood pressure substantially.

'An explosion in the number of obese people around the world is being blamed on a widespread threat to cardiac health and doctors are seeing an increase in the number of young people suffering from the condition.'

According to Dr Tresande their research shows it is not just bad diets to blame.

He said: 'Obesity is driving the trend but our findings suggest that environmental factors may also be a part of the problem.

'This is important because phthalate exposure can be controlled through regulatory and behavioral interventions.

Our study underscores the need for policy initiatives that limit exposure to disruptive environmental chemicals, in combination with dietary and behavioural interventions geared toward protecting cardiovascular health.'

EAT  FRESHLY PRODUCED VEGETABLES & FRUITS AND  STAY HEALTHY. THINK  CHIF..... WE ARE MADE OF MORE!

Cabbage Nutritional Facts

Have you wondered what would be the secret of Chinese people everlasting youthfulness? It is cabbage!

Rich in phyto-nutrients, this cool season leafy vegetable belongs to the "Brassica" family of vegetables, which also include brussels sprouts, cauliflower, bok choy, kale, and broccoli. It is one of the widely cultivated crops around the world.
Scientific name: Brassica oleracea (capitata group). 


Cabbage structurally consists of clusters of stiff leaves superimposed one over the other in compact layers, giving it a round or globular shape. Several varieties are cultivated worldwide including green, purple, red, and savoy (loose-wrinkled leaves).


Bok-choy or "Chinese-cabbage" features similar appearance, but is derived from different species of the same Brassica genus vegetables. Bok-choy characteristically has a vigorous growth pattern. The whole plant has a long cylindrical shape, comprising of short, compact leaves.
Napa cabbage is another Chinese vegetable variety in the Brassica family. The plant grows to oblong shaped head consisting of tightly arranged crinkly, thick, light-green color leaves with prominent white veins.

Health benefits of cabbage

• Fresh, dark green-leafy cabbage is incredibly nutritious; however, very low in fat and calories. 100 g of leaves provide just 25 calories.
  
• The vegetable is the storehouse of phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates. These compounds are powerful antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or "bad cholesterol" levels in the blood.
  
• Fresh cabbage is an excellent source of natural antioxidant, vitamin C. Provides 36.6 mg or about 61% of RDA per 100 g. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  
• Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC value) is 508 µmol TE/100 g. Red cabbages contain more antioxidant value, 2252 µmol TE/100 g.
  
• It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.
  
• It also contains a adequate amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation.
  
  
• Cabbage is a very good source of vitamin K, provides about 63% of RDA levels. Vitamin-K has the potential role in bone metabolism by promoting osteotrophic activity in them. So enough vitamin K in the diet gives you healthy bones. In addition, vitamin-K also has established role in curing Alzheimer's disease patients by limiting neuronal damage in their brain.
  
  
  

  Selection and storage

  Cabbage is a cool-season crop. In the US supermarkets, however one may find them a year around. While buying, choose fresh, compact, firm, medium-size head heavy for its size.
  Pests are common in cabbage. Conventionally grown heads may be subjected to insecticide spray to avoid pest infestation. Therefore, wash thoroughly in running water then soak in saline water for about 30 minutes, again wash in clean water in order to remove dust, pests, eggs/ova/cysts and any residual insecticides.
  Use cabbage while farm fresh to get its maximum health benefits. However, it can be stored in the refrigerator for few days for later use.
  
  

  Preparation and serving methods

  To prepare, trim off the stem end and discard any withered outer layer leaves. Wash the head as described above. Cut the head into two equal halves and then slice the leaves as you may desire in the recipes.
  
  Here are some serving tips: 
  
  
  
  • Thoroughly cleaned cabbage can be eaten raw, in fact, is very nutritious.
    
  • Sliced or grated raw leaves are added to vegetable salad preparations.
    
  • Raw sliced or chopped leaves can be added to vegetable salad preparations.
    
  • Fresh or pickled cabbage leaves used as rolls, in filling (sarmale), which is usually based on minced meat in many parts of Central Europe, Balkans, and Asia-minor regions.
    
  • Stew fried cabbage, onion, garlic, bell pepper and green chillies mixed with steamed rice, and soya/chilli/tomato sauce is one of the favorite dishes (Chowmein) in China and other South East Asian regions.
    
  • Furthermore, it is used in the preparation of a kind of soup with added beet juice, and yogurt known as "borscht," a very popular in eastern European nations.
    
    CABBAGE, AVAILABLE FRESH AND HEALTHY AT CHIF..... WE ARE MADE OF MORE!
    
  
  
  

Sweet Corn Nutrition Facts

Sweet corn is a special maize variety in which its tender, delicious kernels eaten as a vegetable. In contrast to traditional field corn, sugar corn varieties are harvested when the ears just reached milk stage and used fresh since the sugars in the kernel quickly convert to starch. Corn is native to Central American region, which later introduced to the rest of the world by Spanish explorers.

Genetically, it differs from the field corn by mutation at the sugary (su) locus. The crop has achieved success as one of the important commercial cash crops in many tropical and semi-tropical countries. Scientific name:Zea mays var. saccharata.


Corn grows to about 7-10 feet in height. It grows quickly under sunny, fertile, and well-drained soil supplemented with good moisture conditions. Each plant bears about 2-6, long husked ears filled with rows of tooth like seeds surrounding a central woody core (cob). Optimum pollination is essential for full kernel development.
Several different sweet corn cultivars with many variations in their sweetness, color, and maturation time are grown according to the local and regional requirements. Depending upon the cultivar type, the crop may be ready for harvesting in 65-90 days. Harvest sweet corn when the silk end of the ear is completely filled out, the silk has turned brown and the kernels are firm but in the milk stage. Oftentimes, farmers check the kernels by pricking them with the thumbnail in order to ascertain timing of harvest.
Baby corns are very young, miniature ears harvested when their kernels are still at incipient stage. The central core is sweet and tender enough to be eaten raw. Baby corns measure about 3-5 inches in length and weighs about 20-50 g.

Health benefits of sweet corn

• At 86 calories per 100 g, sugar corn kernels are moderately high in calories on comparison to other vegetables. However, fresh kernels have been much lower in calories than field corn and other cereals like wheat, rice, etc. Their calorie mainly comes from simpler carbohydrates like glucose, sucrose than complex sugars like amylose and amylopectin as in cereals.
• Sweet corn is gluten-free cereal and may be used safely much like rice, quinoa, etc., in celiac disease individuals.
• Corn features high-quality phyto-nutrition profile comprising of dietary fiber, vitamins, and antioxidants in addition to moderate proportions of minerals. It is one of the finest source dietary fibers; 100 g kernels provide 2 g or 5% of daily-requirement of dietary-fiber. Together with slow digesting complex carbohydrates; moderate amounts of fiber in the food regulate a gradual rise in blood sugar levels. However, corn, in line with rice, potato, etc., is one of the high glycemic index food items, limiting its role as the chief food ingredient in diabetes patients.
• Yellow variety corn has significant levels of phenolic flavonoid pigment antioxidants such as ß-carotenes, and lutein, xanthins and cryptoxanthin pigments along with vitamin A. 100 g fresh kernels provide 187 IU or 6% of daily-requirement of vitamin-A. Altogether; these compounds are required for maintaining healthy mucus membranes, skin and vision. Consumption of natural foods rich in flavonoids helps to protect from lung and oral cavity cancers.
• Corn is a good source of phenolic flavonoid antioxidant, ferulic acid. Several research studies suggest that ferulic acid plays vital role in preventing cancers, aging, and inflammation in humans.
• It also contains good levels of some of the valuable B-complex group of vitamins such as thiamin, niacin, pantothenic acid, folates, riboflavin, and pyridoxine. Many of these vitamins function as co-factors to enzymes during substrate metabolism.
• Further, it contains healthy amounts of some important minerals like zinc, magnesium, copper, iron, and manganese.
  
  
  

  Preparation and serving methods

  To prepare, organic produce would not necessitate washing. Just remove the husk and silk and used as a vegetable. However, you may wash the de-husked cob in cold running water or dipping them in salt-water for about 15-20 minutes. Mop them dry using a paper towel.
  Sweet-corn kernels can be used much like a vegetable rather than as a grain. In general, the whole cob may be served as a main dish. If you desired so to use only kernels in cooking, then using a paring knife slice through the kernels base all along the central woody-core to separate the them. Otherwise, you may remove individual kernels with the help your thumb as in the traditional way.
  
  Here are some serving tips:
  
  
  • Farm fresh, raw milky sweet corn can be eaten as it is even without boiled or steamed.
  • The whole corncob may be grilled and served with salt and pepper seasoning.
  • The whole cob may be steamed, or boiled in salt water and served with butter or oil.
  • Boiled kernels are an excellent accompaniment in salads, pizza, pasta, risotto, stews, omelets, fried-rice, rice pulav, etc. 
  • Sweet corn soup and chowder are favorite starters in almost all corners of the world. 
  • Do not discard the water used for boiling the cob. It can be used along with onion, carrots, parsnip,celery-stalks, etc., in the preparation of delicious vegetable stock.
    
    SWEET CORN, AVAILABLE FRESH AND HEALTHY AT CHIF..... WE ARE MADE OF MORE!
  
  

What is Cantaloupe?

Cantaloupe nutrition facts

Wonderfully delicious and unique flavored cantaloupe or “muskmelon” is a member in the large Cucurbitaceae family. Some of the popular fruits and vegetables in the cucurbita family include squash, pumpkin, cucumber, gourd,...etc., and like its relatives, melons grow on the ground surface as a trailing vine.
Muskmelons thought to be originated either from India or ancient Persia or Africa. They grow best on draining sandy soil with good irrigation facility, and require honeybees for effective pollination. Melons, just as mangoes, watermelon...etc., are actually summer season fruits. Their season runs from April through August, when they are at their best.


Varieties of muskmelons grown all over the world; however, two common varieties that named after their place of origin have become popular in the western world. The European cantaloupe (Cucumis melo cantalupensis) derives its name from the Italian papal village of "Cantalup" and features lightly-ribbed, pale green skin that looks quite different from the North American cantaloupe. Galia melon and charentais belong in this category. The North American cantaloupe (Cucumis melo reticulatus), popular in the United States and in some parts of Canada, is named reticulatus due to its net-like (or reticulated) skin covering. Honeydew melons have sweet, characteristic pale green succulent flesh.
In general, melons feature round or oblong shape, measure 4.5- 6.5 inches in diameter and weigh 450 – 850 gm. Internally, flesh color ranges from orange-yellow to salmon, has soft consistency and juicy texture with a sweet, musky aroma that emanates best in the completely ripe fruits. At the center, there is a hollow cavity filled with small off-white color seeds encased in a web of mucilaginous netting.

Health benefits of Cantaloupe

• Wonderfully delicious with rich flavor, muskmelons are very low in calories (100 g fruit has just 34 calories) and fats. Nonetheless, the fruit is rich in numerous health promoting poly-phenolic plant derived compounds, vitamins, and minerals that are absolute for optimum health.
  
• The fruit is an excellent source of Vitamin A, (100 g provides 3382 IU or about 112% of recommended daily levels) one of the highest among fruits. Vitamin A is a powerful antioxidant and is essential for vision. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
  
• It is also rich in antioxidant flavonoids such as beta-carotene, lutein, zea-xanthin and cryptoxanthin. These antioxidants have the ability to help protect cells and other structures in the body from oxygen-free radicals and hence; offer protection against colon, prostate, breast, endometrial, lung, and pancreatic cancers.
  
• Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of cantaloupe melons is 315 µmol TE/100 g. The value for honeydew melon is 241 µmol TE/100 g.
  
• Zea-xanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eye where it is thought to provide antioxidant and protective UV light-filtering functions. It thus, offers protection of eyes from "Age-related macular degeneration" (ARMD) disease in the elderly.
  
• It is a moderate source of electrolyte, potassium. 100 g fruit provides 267 mg of this electrolyte. Potassium is an important component of cell and body fluids and helps control heart rate and blood pressure. It thus offers protection against stroke, and coronary heart diseases.
  
• The fruit also contains moderate levels of B-complex vitamins, such as niacin, pantothenic acid and vitamin C, and minerals like manganese. Consumption of foods rich in vitamin-C helps the human body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Commercially, muskmelons are being used to extract an enzyme superoxide dismutase (SOD), which plays a vital role as strong first-line antioxidant defenses inside the human body.
  
  
  

  Selection and storage

  Cantaloupes best grow during the summer months. In the store, try to buy organically grown muskmelons since they are richer in taste as well as in nutrients. 
  Oftentimes, it is difficult to judge ripeness and taste without checking the wedge section of the melon. Look for one that feel heavy for its size with a clean rind, and is neither overly shiny nor lusterless, without any cuts or bruises on the surface, which might have occurred while transporting the fruit.
  At home, place them in cool, well-ventilated place. Cut sections, however, should be kept in the refrigerator.
  

  Preparation and serving methods

  The surface of cantaloupe may harbor harmful salmonella bacteria, especially along the minor cracks and cuts. Therefore, wash the whole fruit in cold running water thoroughly before consumption.
  Depending upon the size you desire, the fruit can be sliced, cubed or scooped into balls.
  
  
  Here are some serving tips:
  
  • Fresh cantaloupe should be eaten as it is without any additions in order to experience its delicious, natural taste.
    
  • The fruit sections are a great addition to fruit salad.
    
  • Jam, sorbet, and juice are some nutritious and delicious items you can prepare with muskmelon. 
  • Cantaloupes can be added in the desserts, with ice-cream, or custard.
    
    AVAILABLE FRESH AND HEALTHY AT CHIF..... WE ARE MADE OF MORE!
    
  
  
  
  
  

FRUITS

Fruits are nature’s wonderful medicines packed with vitamins, minerals, anti-oxidants and many phyto-nutrients (Plant derived micronutrients). They are an absolute feast to our sight, not just because of their colour and flavour but their unique nutrition-profile that help the body stay fit and healthy!

1. Fruits are low in calories and fat and are a source of simple sugars, fiber, and vitamins, which are essential for optimizing our health.
   
   
2. Fruits provide plenty of soluble dietary fiber, which helps to ward of cholesterol and fats from the body and to get relief from constipation as well.
   
   
3. Fruits contain many anti-oxidants like poly-phenolic flavonoids, vitamin-C, and anthocyanins.These compounds, firstly, help human body protected from oxidant stress, diseases, and cancers, andsecondly; help the body develop capacity to fight against these ailments by boosting our immunity level. Many fruits, when compared to vegetables and cereals, have very high anti-oxidant value, which is something measured by their "Oxygen Radical Absorbent Capacity" or (ORAC).
   
   
4. Anthocyanins are flavonoid category of poly-phenolic compounds found in some "blue-fruits" like blue-black grapes, mulberries, acai berry, chokeberry, blueberries, blackberries, and in many vegetables featuring blue or deep purple color. Eating fruits rich in blue pigments offers many health benefits. These compounds have potent anti-oxidant properties, remove free radicals from the body, and thus offer protection against cancers, aging, infections, etc. These pigments tend to concentrate just underneath the skin.
   
   5. Fruit’s health benefiting properties are because of their richness in vitamins, minerals, micro-nutrients, anti-oxidants, which helps the body prevent or at least prolong the natural changes of aging by protecting and rejuvenating cells, tissues and organs. Their overall benefits are manifold! Fruit nutrition benefits are infinite! You are protecting yourself from minor ailments like wrinkling of skin, hair-fall, and memory loss to major ailments like age-related macular degeneration (AMRD) of the retina in the eyes, Alzheimer’s disease, colon cancers, weak bones (osteoporosis)…etc., and the list of fruit nutrition benefits never ends!
   
   
   

   How much fruit nutrition should be included in our daily diet?

   Research studies suggest that one may eat any servings of fruits daily. It is recommended to eat at least 2-3 servings of fresh fruits every day.
   NOTE; The term one fruit serving is about 250 g of cleaned, edible-portion of the fruit, excluding discards like peel, seeds, etc.
   
   Include seasonal fruits in the daily diet. Variety of fruit's type, colour, and flavour should be encouraged to get maximum health benefits. Yellow and orange color fruits are rich sources of α and β carotenes, zea-xanthin and crypto-xanthin, while blue, black colored like black or blueberries are a good source of poly-phenolic anthocyanin anti-oxidants.
   
   
   

   Selection of fruits

   To avail maximum fruit nutrition benefits eat organic produce. Many "wild" varieties of berries and "tropical tree" fruits have still not treated with any kind of fertilizers or chemicals and can be readily purchased from local farm owners. Organic fruits tend to be smaller; however, they feature special flavor and richness in vitamins, minerals and stuffed with numerous anti-oxidants.
   In the store, however, choose fruits that feature freshness, bright in color and flavor and feel heavy in your hands. Look carefully for blemishes, spots, molds, and signs of insecticide spray. Buy whole fruits instead of section of them (for example, buy a small size watermelon instead of a section of big size melon).
   

   How to use fruits?

   Barring few fruits like berries, try to wash them soon after shopping. Rinse them in salt water for few minutes and then wash in cool running water until you are satisfied with complete cleanliness. This way, you make sure that the fruit you eat is rid-off dust, sand and any residual chemical spray. Eat them while they are fresh because, certain fruits have very short shelf life and the health benefiting properties of fruit declines with time. If you need to store them, place them in plastic wrappings or in zip pouches to keep them fresh for short periods until you use them. Eat fruits as a whole without any additions to get their original flavor, taste, and to get maximum fruit nutrition benefits.
   If you need to store them, place them in plastic wrappings or in zip pouches to keep them fresh for short periods until you use them. Eat fruits as a whole without any additions to get their original flavor, taste, and to get maximum fruit nutrition benefits.
   

   In the nearest future, we will take an impressive list of fruits with complete illustrations of their health benefits and nutritional facts. keep reading! At CHIF, WE FARM AND SUPPLY FRUITS TO ANY PART OF NIGERIA.

   
   

MUSHROOMS; The Wonder Plant!

All of us are familiar of the magical powers of mushrooms, whether from fairytales, folk rock songs or Super Mario brothers! But did you know that the awesome health benefits of mushrooms extend to the real world as well?

All mushrooms share certain characteristics that help you burn fat and keep illness and disease at bay. Keep reading to find out which mushroom nutrition facts you need to lose weight and feel great!

Types of Mushrooms

Before we get into what mushrooms can do for your health and fitness, let’s talk a little about the many types of mushrooms available at your local market.

White button mushrooms are probably the most widely available and they are simply white mushrooms that come in small and large sizes. Then there are Portobello mushrooms, which are large brown mushrooms. Baby bellas, sometimes called crimini mushrooms are small brown mushrooms with a hearty flavor.

Other mushrooms that may be slightly more difficult to find include shitake, porcini and oyster mushrooms. Look at specialty stores or Farmer’s Markets for these mushrooms for maximum health benefits.

About Mushrooms

One of the best things about mushrooms is that they are very low in calories. One cup of button mushrooms has just 15 calories, while 1 cup of Portobello mushrooms has 22 calories. Their low calorie count is just one reason mushrooms are important fat burning foods.

Mushrooms are also a fat free food, which is helpful when you need to lose weight. What’s more is that mushrooms have no cholesterol and less than 1% of your daily value of sodium. Although not a lot, mushrooms also contain small amounts of protein, carbohydrates and fiber which aid in fat loss.

Mushrooms may be small but nutrition facts prove that they have plenty of vitamins and minerals. One cup of mushrooms includes vitamins C, D, B6 and B12, plus large doses of riboflavin, niacin and pantothenic acid. These vitamins along with minerals like calcium, iron, potassium and selenium keep you fit and in good health.

Health Benefits of Mushrooms

The most sought after health benefit of mushrooms is weight loss. As a lean protein, your body already burns plenty of fat just breaking down the protein (and fiber), but when you consume foods low in fat and carbs that fat burned increases for additional fat burning.

The vitamins C, B6 and B12 found in mushrooms are responsible for boosting your immune system. This helps flush toxins out of your body that could compromise your immune system. A healthy body means you can focus more on fat burning rather than healing.

Many dieters looking to control or reduce their cholesterol add mushrooms to their diet. The fiber content in mushrooms helps lower bad cholesterol, while the low carb content helps regulate diabetes.

Maximize Health Benefits of Mushrooms

Mushrooms have such a versatile flavor that they can be used in a wide variety of dishes including pasta, salad and soups. Mushrooms take in flavors very well, so you can add them to many different types of cuisine.

SWEET PEPPER HEALTH BENEFIT

Sweet pepper is also known as capsicum, bell pepper, red pepper, cayenne, hot pepper, green pepper, Tabasco paprika pepper. The origin of sweet pepper can be traced back to Northern South America, Central America and Mexico. The scientific name of sweet pepper is Capsicum annum. Unripe sweet peppers are green and when they mature they turn purple, red, orange, yellow and so on. A sweet pepper is bell shaped and has fleshy but crunchy skin.

Let us look at some more information and facts about the sweet pepper. As mentioned above, sweet pepper was originally grown in Mexico and parts of America but it is now found in most parts of the world. This vegetable is readily found all through the year in all major markets. The sweet pepper contains many important minerals and vitamins and thus offers many health benefits. Do keep in mind that the nutritional value of the sweet pepper differs and depends on the variety of the pepper.

The nutritional benefits of sweet pepper are listed below:-

• Sweet pepper contains vital vitamins such as A, B6, C, E and K. The red pepper contains the highest amount of Vitamin C, yellow the next highest and then the green.
• Sweet pepper also contains essential minerals. The main minerals found in sweet pepper include zinc, iron, copper, potassium, selenium, magnesium, and manganese.
• Sweet pepper is low in cholesterol content and saturated fats as well. It can therefore unwarily be included in diet and even those who have cardiovascular problems.
• The sweet pepper is also high in beta carotene content. Of all the sweet peppers, the red sweet pepper (bell pepper) has the highest amount of beta carotene.

As can be seen from the above information, there are many health benefits of sweet peppers. The main health benefits of sweet peppers are given below.

• Weight loss: As surprising as it may sound, eating sweet peppers can aid weight loss. The reason behind this is that sweet peppers contain substances such as capsaicin, which helps in burning calories. These substances increase the body’s heat and help to burn the calories.
• Skin care: Research has shown that sweet peppers contain capsiate, a component of capsaicin. This capsiate helps to protect the skin against the harmful effects of UVB rays. It is a well known fact that UVB rays age, burn and damages the skin and could also cause skin cancer.
• Pain relief: Studies have shown that eating sweet peppers can help with pain relief, in particular with illnesses like arthritis. As mentioned above, the capsiate that sweet peppers contain is anti inflammatory in nature and thus is used for both pain relief and to obtain relief from inflammation. Topical creams made from capsiate help to relieve the pain and can be rubbed on sore muscles and joints in order to be pain free.
• Cancer: Sweet peppers contain many antioxidants and inflammatory properties and have anti cancer benefits as well. Do bear in mind that research on the anti cancer benefits of sweet peppers is still ongoing and large scale studies on human beings are yet to be carried out to test the effectiveness and potential support of sweet peppers in the treatment of cancer. Studies carried out on animals and in laboratories show that sweet peppers do help to reduce the risk of getting cancers of the digestive tract such as esophageal cancer and gastric cancer. 

Selection and storage;

In general, fresh bell peppers are treated like any other vegetables in the kitchen. Their firm, crunchy consistency together with delicate sweet flavor makes them one of the most sought-after vegetable items in cooking.

Avoid excessively soft, lusterless, pale green color peppers. Furthermore, avoid those with surface cuts/punctures, bruise, spots and shriveled stems.

Once at home, should be stored in the refrigerator in a plastic bag where they will stay fresh for about a 4days. If stored for prolonged periods, they may sustain the chill injuries.

EATING RIGHT, KEEPS YOU HEALTHY. THINK CHIF.... WE GROW & SUPPLY FRESH SWEET  PEPPERS IN NIGERIA

What is an Irish Potato?

An Irish potato is an edible tuber from the Solanum tuberosum plant, which is actually native to South America, not Ireland. Irish potatoes are named after Ireland because they are closely associated with the Irish potato famine, a historical famine caused by a mold infestation of the Irish potato crop. You may also know an Irish potato as a “white potato;” Irish potatoes are probably one of the most commonly abundant forms of this popular tuber, and they are of the major sources of starch worldwide.

The flesh of an Irish potato is a creamy white, and it is covered with a white to cream-colored skin which may be mottled with black flecks or marks. Irish potatoes are classified as waxy, which means that they are ideally suited to boiling, as they will hold their shape well. They can also be roasted, broiled, or turned into potato salads and fried potatoes. They are less suitable for things like mashed potatoes, as they tend to turn gluey and dense when they are mashed.

Most markets stock Irish potatoes, along with an assortment of other potato varieties. Like other tubers, the Irish potato keeps well when it is stored in cool, dry conditions, and as a result it is usually available year-round. When you are selecting Irish potatoes to eat, look for specimens that do not have soft spots or slimy areas. Some discoloration is perfectly normal, as is a contorted shape. You may want to avoid especially knobbly potatoes simply because they are hard to peel.

You can also grow Irish potatoes at home, if you have a patch of well drained soil in a temperate spot in the garden. Potatoes prefer cooler weather, but they will grow in almost any conditions. To plant potatoes, amend the soil with compost and mulch in the early Spring, and plant out seed potatoes which you can obtain from a gardening supply store. Cover the soil with mulch to help retain moisture and insulate the potatoes, and keep the ground moist, but not wet.

As spring turns to summer, the potatoes will start to develop vines. As the vines grow, the tubers underneath will start storing energy for the parent plant; if left alone, the tubers will sprout into new potatoes in the next year, using their stored energy to feed the potato shoots. However, as a gardener, you will interrupt this process. Wait until the vines die back in the fall and then dig up the potatoes; try to get as many of them as possible, since a single missed potato can sprout into several volunteer plants in the following year. Brush the potatoes off for storage in a cool dry place, but do not wash them, as this can encourage mold.

EATING RIGHT, KEEPS YOU HEALTHY. THINK CHIF.... WE GROW & SUPPLY FRESH IRISH POTATOES IN NIGERIA

How eating seaweed, ice cream and strawberries in pregnancy could make your child better at spelling

• Experts have discovered that iodine intake during pregnancy affects a child's ability to read in later life
• But a deficiency in the nutrient did not affect child's maths results, said Tasmanian st

Strawberries contain high levels of iodine

Children deprived of iodine in the womb are worse at literacy especially in spelling, a new study warned.

But lack of the chemical had no effect on a child's maths skills, suggesting the deficiency affects the development of auditory pathways and auditory working memory.

Scientists say expectant mums could prevent long-term neurological impairment by taking supplements as part of their daily diet.

Iodine is absorbed from food and plays a key role in brain development, but even a mild deficiency during pregnancy can harm the baby's brain development.

The nutrient can be found in a variety of foods and is especially rich in shellfish, but pregnant women should not eat this food.

The study examined standardised test scores of 228 children whose mothers attended The Royal Hobart Hospital's antenatal clinics in Tasmania between 1999 and 2001.

The children were born during a period of mild iodine deficiency in the population, but conditions were reversed when bread manufacturers began using iodised salt in October 2001 as part of a voluntary iodine fortification programme.

NOTE; Results showed inadequate iodine exposure was associated with lasting effects with nine-year-olds - the children who received insufficient iodine in the womb - gaining lower scores on their literacy tests particularly in spelling.

However researchers from the University of Tasmania found that low iodine intake had absolutely no effect on maths scores.

They suggest iodine deficiency may take more of a toll on the development of auditory pathways and consequently, auditory working memory.

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Children who were fed adequate levels of iodine in the womb performed better in reading tests. A deficiency did not affect maths results however.

They say the results are preventable if pregnant women take daily dietary supplements containing iodine.

Dr Kristen Hynes said: 'Our research found children may continue to experience the effects of insufficient iodine for years after birth. 

IODINE RICH FOODS

Canned Salmon   

Cheddar cheese

Ice cream

Eggs

Beef

Pork

Lamb

Apples

Oranges 

Grapes

Strawberries

'Although the participants' diet was fortified with iodine during childhood, later supplementation was not enough to reverse the impact of the deficiency during the mother's pregnancy.

'Fortunately, iodine deficiency during pregnancy and the resulting neurological impact is preventable. 

'Pregnant women should follow public health guidelines and take daily dietary supplements containing iodine. 

'Public health supplementation programs also can play a key role in monitoring how much iodine the population is receiving and acting to ensure at-risk groups receive enough iodine in the diet.'

The results are published in the Journal of Clinical Endocrinology & Metabolism.