Oh Bananas!

                                

The yellow cluster growing fruit we commonly refer to as the Banana has a few different scientific names depending on their genomic constitution. Classification of the Banana has long been an issue for taxonomists.  Nearly all seedless bananas originate from either Musa acuminata and Musa balbisiana.  These species are native to South and Southeast Asia.  The domestication of bananas is likely to have taken place in Papua New Guinea, new evidence suggest this goes back to as least 5000 BCE.   Being the largest of the herbaceous flowering plants, it is often mistaken as a tree.  Today Banana cultivation takes place in roughly 107 countries, with an estimated total combined global weight of 102 million metric tons being produced.

Bananas that are exported are picked green, they are later ripened in the destination country.  Unripened Bananas are placed in an air-tight room, the room is filled with ethylene gas, which ripens the fruit.  The typical bright yellow Banana that we are all familiar with is a side effect of the artificial ripening process.  However, Bananas can be ordered and bought with out the artificial ripening process.  Ripening temperature can also effect the flavor and texture of your Banana.

Banana's have a Caloric Ratio of 93% Carbohydrates, 3% Fats and 4% Protein.  Most of this yellow fruits calories come from sugars.  Banana's also contain Vitamin A, C, E, B1, B2, B3, B6, B9, and K, Pantothenic Acid, Choline, Betaine, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium and Fluoride. They are low in Cholesterol, Saturated Fat and Sodium.  Banana's are a excellent source of fiber, Vitamin C, Potassium, Manganese and Vitamin B6.

This palatable fruit is a major staple crop for many tropical peoples and has many culinary as well as alternative uses.  Aside from culinary its used to make fiber for textiles and paper, banana wine and as an ornamental plant.  They also may be associated with a reduced risk of colorectal cancer and in women, breast cancer.  Eating of Bananas may also affect dopamine production in people who are deficient in tyrosine, an amino acid which is a preciser to dopamine.  Lets not forget that Banana's also rock a viable source of fiber that helps to restore and maintain regular bowel functions.  Try and include some Banana into your balanced diet for some added support!

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The Ever Pungent Cassia Bark (Cinnamon)

Most of us know this typically ground bark as Cinnamon, however, it is also referred to as Chinese Cinnamon, although it grows in Vietnam as well.    There are several species of Cinnamon, Cinnamomum cassia being one of them.  The flavorful and pungent bark, from this native to china evergreen, is most often sold as "Cinnamon".  This Evergreen has greyish bark, stands anywhere from 10-15m tall and has hard elongated leaves that range from 10-15cm in length.  In all the varieties of Cinnamon the bark is dried and used as spice.  The Chinese version of Cinnamon or Chinese Cassia is less delicate in flavor when compared to Ceylon Cinnamon and for this reason is a little cheaper.  Also, sometimes referred to as "bastard" Cinnamon for this reason.  Cassia is thicker and much harder to crush then the Ceylon variety, which tends to be brittle and easily crushed.

Cassia bark's is 93% Carbohydrates, 4% Fats and 3% Protein. This bark is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin K and Iron, and a very good source of Dietary Fiber, Calcium and Manganese.

Cassia Bark which comes in one of two states, whole stick or powered, has a range of culinary uses including flavoring drinks, desserts, pastries, liquors, meats and curry's.  Considered one of 50 fundamental herbs in traditional Chinese medicine it also has some medicinal uses.  Cassia is anti-inflammatory in nature, its oil is thought to be anti-fungal and anti-microbial as it fights candida and athlete's foot,  studies have shown that the Oxygen Radical Absorbency Capacity of Cinnamon is the second highest among all herbs and its been thought to regulate blood sugar levels.  According to some isolated studies, Cassia cinnamon also helps in treating  gas, loss of appetite, nausea and vomiting, erectile dysfunction, menopausal & menstrual problems, chest pain, cramps, diarrhea, and the common cold.  Most definitely a flavorful addition to any well balanced diet!
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How Well Do You Know Your Carrot?

The famous root, referred to as Carota in Latin, named Carrot in English.  The Carrot originally cultivated for its aromatic leaves and seeds, not the roots, has its first mention in the 1st century.  Initially existing wildly, it was selectively breed for centuries, to reduce the woody texture/bitterness and increase the sweetness.  Known in a variety of colors, consisting of white, red, purple, yellow and orange.  It wasn't until the 17th century that orange carrots first started appearing in the Netherlands.  Presently vibrant orange carrots are what comes to mind for most of use when we think of Carrots.  The older varieties of carrot are much less popular today.

Carrots are made up of 89% Carbohydrates, 5% Fats and 6% Protein.  Nutritionally they are known for their Beta Carotene which metabolizes as vitamin A, but it does not stop there.  Also consisting of Vitamin A, C, B1, B2, B3, B6 and B9, Pantothenic Acid, Choline, Betaine, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium, and Fluoride.

This root appears so brightly orange due to Beta Carotene.  Humans can absorb anywhere from 3% to 39% of the Beta Carotene in Carrots depending on preparations.  Raw consumption of Carrots would net roughly 3% absorbtion where cooking can net up to 39% absorption. The culinary uses of the Carrot are diverse to say the least, being used in everything from desserts to soups. You dont want to eat way too many, as its known to cause carotenosis.  Carotenosis is where your skin turns orange.  High in dietary fiber, the roots can be used to treat digestive problems, intestinal parasites, and constipation.  Also used to treat tonsillitis.  Carrots are definitely great when included in a balanced diet!!
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The Unique Pomegranate has a Long History!

Punica granatum or as we know it Pomegranate.  Pomegranate gets some early mentions, from some ancient texts, like the Book of Exodus and the Quran.  The Pomegranates indigenous roots are modern day Iran and Iraq.  Contemporary cultivation of the pomegranate is much more wide spread then those times, existing all the way from the Himalayas in Northern India to Latin America and California.

The Caloric Ratio of Pomegranates is 81% Carbohydrates, 12% Fats, and 7% Protein.  They are also a power house of nutrition consisting of Vitamins C, E, B1, B2, B3, B6, and B9, Pantothenic Acid, Choline, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Selenium.  Only down side is most of the caloric intake is from sugar.  So moderation is the key.

The Pomegranate has many culinary uses as well as deep roots in Ayurvedic Medicine going back thousands of years.  In the Ayurvedic tradition the juice and seeds of the pomegranate are considered a tonic for the heart and throat, and classified as a bitter-astringent component under the Ayurvedic system, and considered a healthful counter balance to a diet high in sweet and fatty components. It has even been used as a contraceptive as recorded in ancient Indian literature.  Hypertensive patients involved in a limited study drank pomegranate juice for 14 days and showed drops in systolic blood pressure. Pomegranate juice may also inhibit viral infections, extracts have an antibacterial effect against dental plaque.  This unique looking and tasting fruit is sure appease your senses as well as your health!!

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Cacao, Food of the Gods!

Cacao or Theobroma Cacao, the bean which founded that treat we all love, Chocolate. Delicious to say the least! Cacao's cultivation, use and culture was extensive by Mesoamericans.  Residues in ceramic vessels from cacao beverage preparations where dated back to 1900-900 BC, thought to have been fermented and alcoholic.  These beans not only acted as a ritual beverage but a major currency system for Mesoamericans.  80-100 quality beans could fetch a new cloth mantle and apparently counterfeit beans existed.

Cacaos calories are divided, 34% Carbohydrates, 50% Fats and 16% Protein. Considered a super food Cacao is loaded with Cacao contains a bitter alkaloid named Theobromine, similar to caffeine and also belongs to the same group, known as xanthines. Theobromine is known for its stimulating and up lifting effects.

The main uses of Cacao today are culinary in nature and involving chocolate of course.  However, this bean has a list of positive effects on human health, short term studies have found it to benefit LDL cholesterol levels, may reduce blood pressure and raises levels of serotonin.   It is also believed that the increased blood flow after drinking or eating of cacao may help to achieve health benefits in hearts and other organs. Cacao was also believed to be ground by the Aztecs and mixed with tobacco for smoking purposes.  This powerful bean well do wonders worked into any diet!!

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Lemon and Your Health!!

Although the orgin of lemons is a mystery, a study of the lemons genetic origin, once concluded that it was a hybrid between citron and sour orange.  Lemons Binomial name is Citrus x limon.  With early recordings in Europe showing the arrival of Lemons as early as the 1st Century AD they have a ecclectic history.   Now the Lemon is wide spread and sold in one of its many varieties worldwide, with India being the largest producer.

Lemons are very nutrient rich and are made up of 95% Carbohydrates, 0% Fats and 5% Protein.They contain vitamins A, C, E, B1, B3, B6, and B9, Pantothenic Acid, Choline, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Selenium.

Known mainly for their culinary uses, Lemons have a list of alternative uses from Ayurvedic medicine to cleaning.  Also known to treat throat infections, indigestion, constipation, dental problems, fever, hair care, skin care, internal bleeding, rheumatism, burns, overweight, respiratory disorders, cholera and high blood pressure.  Add this wonderful fruit to your water daily for some added nutritional benifits and some wonderful color!!

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Beets for the Nutritional WIN!

Beta Vulgaris or as its commonly called the beet, comes from the Chenopodiaceae family.  This root vegetable has a rich history.  Once renowned in Roman times as an aphrodisiac, which is not far from the truth as it contains large amounts of Boron.  Boron is directly related to the production of human sex hormones. 

Beets are a mass of nutrition consisting of 86% Carbohydrates, 3% Fats and 11% Protein.  Loaded with Vitamins A, C, B3, B6 and K, Pantothenic Acid, Choline, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper,Manganese and Selenium. 

Beets have also been known to elevate Glutathione production in the body.  Glutathione is known as the bodies master antioxidant and detoxifies.  Almost every cell in the body takes advantage of Glutathione in order to neutralize toxins and pull them into the colon for disposal. Also known to regulate blood pressure, lower bad cholesterol and increase LDL cholesterol, improve stamina, detox the liver and much more!  Include these into your diet for some much added benefits!

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