The Amazing Nutritional Benefits Of Okro

In most Nigerian and African homes, okro soup is a daily delicacy. The soup combines easily with foods such as pounded yam, fufu and eba which it aids to travel easily down the gullet into the stomach - quite unlike other kinds of soup in which the swallower has to exert pressure to force the morsel down. Also referred to as lady’s finger and gumbo, Okro is a nutritional powerhouse used throughout history for both medicinal and culinary purposes. Once loved by the Egyptians and still used in many dishes today (such as the infamous gumbo dish), this pod-producing, tropical vegetable dates back over 3500 years ago. But still today, many are enjoying both okro health benefits and the vegetable’s edible delight.

Like the kiwi fruit (okro actually shares many kiwi fruit benefits), okro is known for it’s high vitamin C, vitamin K, and folate content,(although not quite as high as kiwi). Further, okro is known for harnessing a superior fiber, which helps with digestion, stabilizes blood sugar, and helps to control the rate at which sugar is absorbed.
But there is much more to okro.

While the “amount of nutrition” from okro varies based on how it’s consumed (pods, grams, etc), some of the key substances in the vegetable remain the same. Here are some prominent vitamins, minerals, and other nutrients found in okro that deserve some spotlight. Each figure is based on 1 cup (100g) of okro.

• Fiber – 2.5 grams. 10% of RDA (recommended daily value)

• Vitamin C – 16.3 milligrams. 27% RDA.

• Folate – 46 micrograms. 11% RDA.

• Vitamin A – 283 international units. 6% RDA.

• Vitamin K – 40 micrograms. 50% RDA. The vitamin K found in okro is known as vitamin K1, one of two beneficial forms. The other beneficial form is K2; K3 is synthetic and should be avoided.

• Niacin (Vitamin B3) – 0.9 mg. 4% RDA.

• Thiamin (Vitamin B1) – 0.1 mg. 9% RDA.

• Vitamin B6 – 0.2 mg. 9% RDA.

• Magnesium – 36 mg. 9% RDA.

• Manganese –  0.3 mg. 15% RDA.

• Beta carotene – 225 mcg.

• Lutein, Zeaxanthin – 516 mcg.

As mentioned, Okro is rich in numerous vitamins, minerals, and nutrients that are responsible for the health benefits the plant has to offer. Here are some of okro’s health benefits:

• Okro Promotes a Healthy Pregnancy – An extremely important B vitamin for producing and maintaining new cells, folate is an essential compound for optimal pregnancy. The vitamin helps prevent birth defects like spina bifida and helps the baby to grow sufficiently. Vitamin C is also essential for fetal development. Okro is rich in both folate and vitamin C.

• Helps Prevent Diabetes – Thanks to fiber and other nutrients, okro proves beneficial in normalizing blood sugar in the body, helping with diabetes.

• Helps with Kidney Disease – One study published in the Jilin Medical Journal found that regular consumption of okro can help prevent kidney disease. In the study, “those who ate okro daily reduced clinical signs of kidney damage more than those that simply ate a diabetic diet.” This also ties in with diabetes, as nearly 50% of kidney disease cases are caused by diabetes.

• Supports Colon Health – Okro is full of dietary fiber, which is essential for colon health and digestive health as a whole. The fiber Okro provides helps to clean out the gastrointestinal system, allowing the colon to work at greater levels of efficiency. Additionally, the vitamin A contributes to healthy mucous membranes, helping the digestive tract to operate appropriately.

• Could Help with Respiratory Issues like Asthma – Okro contains vitamin C, which has been shown to help with respiratory issues like asthma. One study concluded that “the consumption of fruit rich in vitamin C, even at a low level of intake, may reduce wheezing symptoms in childhood, especially among already susceptible individuals.”

• Promotes Healthy Skin – Vitamin C helps keep the skin looking young and vibrant. The vitamin aids in the growth and repair of bodily tissues, which affects collagen formation and skin pigmentation, and helps to rejuvenate damaged skin. Okro is full of vitamin C.

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Melon (Egusi) Soup: Rich Supplement For Mother Nature

Elena Davert, an expert nutritionist from Nourishing The Planet, extols the health benefits of consuming melon soup, otherwise known as egusi in West Africa. Egusi, a wild member of the gourd family, has the potential to spread its popularity on the global market nearly as quickly as it grows. Native to parts of Western Africa, this peculiar looking plant can grow just about anywhere, from humid gullies, to dry savannahs, to tropical highlands –making it a source of food for farmers in even the worst conditions.

Although the egusi looks almost identical to its cousin, the watermelon, don’t be fooled, they are actually quite different.  Because the egusi is filled with very dry, bitter flesh, the seeds are the true delicacy of this melon. Composed of nearly 50 percent edible oil and another 30 percent pure protein, these little seeds pack a lot of nutrition into a very small package. In many parts of Africa, where farmers lack access to meat or dairy, the high oil and protein content can make an excellent dietary supplement.

While the seeds are often shelled and eaten individually as a snack, many processed forms of the seeds have made their way into common cooking practices. After soaking, fermenting, or boiling, the seeds take on different flavors and are frequently added to thicken soups and stews. On their own, the seeds can also be roasted and ground into a spread like peanut butter.  With further preparation, egusi-seed meal can be pressed into patties to be used like a meat substitute, and its oil can be used for cooking.

The egusi can also be an important supplementary baby food, helping prevent malnutrition. Blending the seeds with water and honey produces a milky liquid that can be used as formula if breast milk is unavailable, making the plant as diverse in its uses as it is easy to grow.

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Why Processed Meat Can Cause Cancer - WHO

Even though health providers have been warning against it, many people, especially meat lovers, were taken by surprise yesterday when the World Health Organization (WHO) released the report that processed meat could cause cancer.

While doctors have long warned against eating too much meat, the World Health Organization's cancer agency gave the most definitive response yet about its relation to cancer - and put processed meats in the same danger category as cigarettes or asbestos.

A group of 22 scientists from the WHO's International Agency for Research on Cancer in Lyon, France evaluated more than 800 studies from several continents about meat and cancer.

Based on that evaluation, they classified processed meat as "carcinogenic to humans" and red meat as "probably carcinogenic."

Meat industry groups protest the classification. The North American Meat Institute argued in a statement that "cancer is a complex disease not caused by single foods" and stressed the importance of lifestyle and environmental factors.

Doctors have warned that a diet loaded with red meat is linked to cancers, including those of the colon and pancreas. The American Cancer Society has long urged people to reduce consumption of red meat and processed meat.

Dr. David Agus, one of the world's leading cancer specialists and a CBS News medical contributor, told "CBS yesterday" that processed meats can "slightly increase your risks," predominantly for colon cancer.

"To put this in perspective, the lifetime risk of colon cancer is 5 percent," Agus said. "If you have a hot dog every day, your risk goes to 6 percent."

Examples of processed meats include bacon, hot dogs, ham, sausages, corned beef, beef jerky and canned meats - any meat transformed to improve its flavor or preserve it through techniques like salting, curing or smoking.

"We've always known, processed meats - too much is bad," Agus said. "Processed meats aren't good for blood pressure, have a slight increase in colon cancer risk, potentially a slight increase in prostate and pancreatic cancer [risk]. They're very small. But the key is what grandma used to say: moderation."

He said research shows that three and a half servings of regular meat per week appears to have no negative health consequences.

Dana White, a clinical assistant professor of athletic training and sports medicine at Quinnipiac University, in Connecticut, concurred with the message on moderation. "As a registered dietitian I like to look at the big picture of the overall diet," she said. "Red meat can provide important nutrients such as essential amino acids, iron and vitamin B12. When lean cuts are consumed in moderation, it can still fit into a healthy diet."

The WHO report noted that red meat contains important nutrients but said it was associated with some cancers in several studies. Their report said grilling, pan-frying or other high-temperature methods of cooking red meat produce the highest amounts of chemicals suspected to cause cancer.

While the WHO report classifies processed meats as "carcinogenic to humans" - the same category as tobacco smoking and asbestos - it points out this does not mean such foods are as hazardous as cigarettes.

The classifications "describe the strength of the scientific evidence about an agent being a cause of cancer, rather than assessing the level of risk," it explains. "This classification is based on sufficient evidence from epidemiological studies that eating processed meat causes colorectal cancer."

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Plants Based Diets Healthier For The Brain - Study

Following a Mediterranean diet rich in fruits, vegetables, legumes, whole grains, fish and healthy fats may preserve a more youthful brain in old age, a United States (U.S) study has stated. Previous research has connected Mediterranean diet to a reduced risk of developing Alzheimer’s disease and other degenerative brain conditions, noted lead study author, Yian Gu of Columbia University in New York.

For the current study which is published in the journal Neurology, researchers focused on elderly people with normal cognitive function to see if the diet might also be tied to losing fewer brain cells due to aging, Gu said. Scientific evidence has shown that ageing can cause the brain to shrink.

Deterioration of the brain sneaks up on most people. As people age, their reflexes slow. They walk and act slower and in some, memory begin to fail especially the short term form of memory ability that is so crucial for learning new things.

Although, ageing brain is a major risk factor for most common neurodegenerative diseases, including mild cognitive impairment, Alzheimer’s disease, cerebrovascular disease, Pakinson’s disease and Lou Gehrig’s disease, the U.S study shows that consumption of diet of Mediterranean countries, characterized especially by a high consumption of vegetables and olive oil and moderate consumption of protein confers health benefits. Countries with coastline on the Mediterranean Sea have through their diet culture carved a niche for themselves as researchers have found their eating plan to be healthier as well as heartfriendly.

The Mediterranean diet emphasizes eating primarily plant-based foods, such as fruits and vegetables, whole grains, legumes and nuts and replacing butter with healthy fats, such as olive oil. It also includes using herbs instead of salt to flavour foods. Furthermore, Mediterranean diet features fish and poultry – lean sources of protein – over red meat, which contains more saturated fat.

Red wine is similarly consumed regularly but in moderate amounts. Explaining details of the U.S. study, Gu said: “Among cognitively healthy older adults, we were able to detect an association between higher adherence to a Mediterranean type diet and better brain measures.”

To understand the relationship between the diet and brain health, Gu and colleagues reviewed surveys that 674 elderly people completed about their eating habits and then examined magnetic resonance imaging (MRI) scans of their brains. Compared to the people who didn’t regularly follow many aspects of the Mediterranean diet, the participants who adhered to this way of eating more often had larger total brain volume, as well as more gray and white matter.

Higher fish intake and lower meat consumption, one aspect of a Mediterranean diet, was tied to larger total gray matter volume on the brain scans. Also, eating less meat was independently associated with larger total brain volume.

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Banana Peels Are Packed Full With Nutrients

They are traditionally tossed aside, consigned to the rubbish and long forgotten. But, rather than deserve their reputation as a slippery hazard, the butt of cartoon jokes, banana skins are, in fact, good for us.

Whether you're partial to a green, yellow or browning fruit, the peel is packed with nutrients that can prove beneficial to the body. While it may strike you as an alien concept to use banana skin in your daily diet, in many parts of the world, notably India and the Caribbean, the peel is used to add flavour and substance to dishes.

And, there is now a growing consensus, which suggests the nutrients, compounds and minerals hidden away within the skin could help aid weight loss, and boost your mood. 

Banana skins are packed with various nutrients and vitamins that can boost your health, aid weight-loss and improve your mood, nutritionists say.

Nutritionist Ella Allred says while 'at first the peel may seem like an odd choice of food, when you investigate further you will realize there are nutritional benefits'.

She says: "The extra fibre in banana skins will certainly help with bowel regularity. The nutrition profile of magnesium, potassium, vitamin C and B6 is not something to be sniffed at." Laura Flores, a San Diego-based nutritionist agrees.

She told LiveScience: "It contains high amounts of vitamin B6 and B12, as well as magnesium and potassium, and some fibre and protein."

Furthermore, according to an article in the journal of Applied Biochemistry and Biotechnology, banana peels also contain 'various bioactive compounds like polyphenols, carotenoids and others'.

The skins are packed with vitamin A, which aids in healthy teeth, bones and soft tissue.

While B6 aids the body's immune system, promoting brain and heart health. It also regulates blood sugar levels, and so can help boost your mood.

And B12, also helps the brain and nervous system. Furthermore, B vitamins and the antioxidants lurking in the skin help stoke the metabolism and can therefore prove useful for those trying to lose weight.

And when it comes to being diet friendly, the peel adds no calories to your daily diet, only extra sustenance. 

Adding the peel of your banana to a smoothie is a good way to enjoy its benefits, adding fibre to the drink 

and helping you feel fuller for longer

Vitamin C aids the body in healing, growing new tissue and ligaments, while fibre can help you feel fuller for longer, making the skin diet-friendly.

The peel is also high in the mood-boosting hormone serotonin - a neurotransmitter derived from tryptophan. 

As well as helping to give you a life, tryptophan, an essential amino acid, is often prescribed to help treat sleep problems.

Past research has found fibre helps to lower cholesterol, in turn protecting against heart disease, heart attacks and stroke.

High levels of lutein contained within the peel can help protect your night vision.

The compound has also been found to play a role in preventing cataracts and macular degeneration - one of the leading causes of blindness.  

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Ebola: Virus Exists In Survivor's Semen For 9 Months

An electron micrograph scan shows the Ebola virus emerging from an infected cell.

Researchers have long known that the Ebola virus can linger in certain bodily fluids even after an infected person begins to recover. But a new study shows that remnants of the virus remained in the semen of some male survivors in Sierra Leone for 9 months after the onset of symptoms, raising new questions about how long Ebola might remain transmissible.

"These results come at a critically important time, reminding us that while Ebola case numbers continue to plummet, Ebola survivors and their families continue to struggle with the effects of the disease," Bruce Aylward, the World Health Organization's top Ebola official, said in a statement. "[The study] provides further evidence that survivors need continued, substantial support for the next 6 to 12 months to meet these challenges and to ensure their partners are not exposed."

The findings, published in the New England Journal of Medicine, are part of a long-term effort to decipher the mysteries that still surround the deadly disease. While the unprecedented Ebola outbreak in West Africa has killed more than 11,000 people, it also has left behind something previous outbreaks did not -- thousands of survivors that researchers hope can teach us more about the virus.

The study involved analyzing semen samples from 93 Sierra Leonean men who had survived Ebola.

Researchers detected the presence of the virus's genetic material in the semen of all nine men tested in the first three months after their illness began. More than half of the 40 men tested between four and six months after the onset of their symptoms also tested positive, as did a quarter of the 43 men tested between seven to nine months after their illness began.

The findings shed new light on how long the virus can remain in the body. As recently as last October, the WHO noted that while the virus is spread primarily through contact with blood, feces and vomit -- and typically during the height of illness -- it also had been detected in breast milk, urine and semen. "In a convalescent male, the virus can persist in semen for at least 70 days; one study suggests persistence for more than 90 days," the organization wrote then. The study suggests that the virus can hang around even longer than many researchers expected.

But plenty of questions remain. The authors acknowledged that they still lack data about how the presence of Ebola virus RNA in semen relates to the likelihood of actual transmission. Despite some suspected instances of Ebola being spread through sexual activity, it is exceedingly rare, and "the risk of sexual transmission is unknown and is being investigated," the study states.

The explanation for why some men retain fragments of the Ebola virus in their semen for months while others clear the virus also remains unclear. Researchers at the Centers for Disease Control and Prevention are conducting more tests on the samples to determine whether the virus is live and potentially infectious. In the meantime, health officials have urged the more than 8,000 male Ebola survivors to abstain from sex or use condoms until no remnants of the virus remain in their semen.

The study, conducted jointly by the CDC, the WHO and the Sierra Leone Ministry of Health, comes as the countries hard-hit by the Ebola crisis are pushing to end the outbreak nearly two years after it began. The epidemic is now confined to small areas of Guinea and Sierra Leone, the WHO said. Liberia remains free of Ebola. In general, the epidemic is considered over in a country when no new cases are identified for 42 days, twice the incubation period of the virus.

However,  it is believed that, so long as there is a case of Ebola in any part of the world, there is the risk that it could be imported into any other part of the world.

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