Plantain : Natures Pack Of Energy

 Plantains, also known as plátanos, are closely related cultivars of fruit or dessert banana. In general, they are treated as vegetables in the kitchen much like fellow tropical produces such as potatoes, taro, breadfruit, yam, sweet potatoes, etc. Indeed, plátano are one of the staple sources of carbohydrates for larger populations. Plantain is so rich that it is consumed in almost every part of the world.
 Plantain is quite different from dessert banana, being taller and larger and more drought tolerant. It is a perennial herbaceous plant that develops from the underground rhizome. Like bananas, it too flourishes well under tropical moisture-rich, humid low-lying farmlands. At maturity, the rhizome gives rise to flower (inflorescence) that is carried up along its smooth, elongated, un-branched stem, piercing through the center of pseudo-stem, finally emerging out at the top in between its leafy clusters.

 Plantain relatively has more calories weight for weight than that in the table bananas. 100 g plantain holds about 122 calories, while dessert banana has only 89 calories. Indeed, they are very reliable sources of starch and energy; ensuring food security for millions of inhabitants worldwide. It contains 2.3 g of dietary fiber per 100 g (6% of DRA per 100 g). Adequate amount of dietary-fiber in the food helps normal bowel movements, thereby reducing constipation problems.
Fresh plátanos have more vitamin C than bananas. 100 g provide 18.4 mg or 31% of daily required levels of this vitamin. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. However, boiling and cooking destroys much of this vitamin in plantains. Plantains carry more vitamin A than bananas. 100 g fresh ripe plantains contain 1127 IU or 37.5% of daily required levels of this vitamin.
As in bananas, they too are rich sources of B-complex vitamins, particularly high in vitamin-B6 (pyridoxine). Pyridoxine is an important B-complex vitamin that has a beneficial role in the treatment of neuritis, anemia, and to decrease homocystine (one of the causative factors for coronary artery disease (CHD) and stroke episodes) levels in the body. In addition, the fruit contains moderate levels of folates, niacin, riboflavin and thiamin.
 They also provide adequate levels of minerals such as iron, magnesium, and phosphorous. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. Fresh plantains have more potassium than bananas. 100 g fruit provides 499 mg of potassium (358 mg per 100 g for bananas). Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering negative effects of sodium.

At maturity, plantains are generally harvested unripe and right away carried to the market for sale. Look for firm, mature, deep green, well-formed plantains that feel heavy in hand. Do not buy overripe, damaged, split fruits, as they stay poor. Once at home, store them open at room temperature for up to 4-5 days. Once ripen, plantains too, like bananas, are very fragile and show signs of decay in short time span.
 Plantains are inedible raw and should be eaten only after cooked. To prepare, just wash the raw fruit in cold water and mop dry using paper cloth. Using a paring knife, trim either ends. Then, cut the fruit into short lengths, split the skin superficially along the ridge and peel the skin gently away from the flesh to get firm flesh inside. Oftentimes, the whole fruit may be barbequed with its skin. Otherwise, its peeled flesh may be cut into thin slices, grated, chunks treated much like potatoes in many traditional African and West-Indian cuisine.
 Plantains make delicious savory recipes, used in place of potatoes in grills, mashed, bake, or fries. In South-Indian Kerala state, plantain chips (vaazhakka upperi) seasoned with salt and pepper, is a popular snack. Tostones (plátano, fried twice), prepared in a similar way are again a popular snacks in the Caribbean and Latin Americas. Its flower head (inflorescence) and interior icicle-white, tender stem (vazhai thandu in Malayalam) too are eaten in various kinds of recipes in South-Asian regions.

Sopa de plátano is a popular Caribbean soup preparation that used green platanos, garlic, cilantro, and cheese. Mashed plantain served with fried onions is a national breakfast dish of Dominican Republic. Mashed platanos are served with rice, eggs, beans, poultry, fish, etc., in these regions. In some African communities, plantain is pounded into a form in which it is eaten with stews or soups such as egusi soup or okro soup.

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Erectile Dysfunction Could Lead To Heart Attack

Erectile dysfunction (ED) is linked to greater cardiovascular risk, regardless of other risk factors like cholesterol, smoking and high blood pressure, according to new research published last Monday in the American Heart Association’s journal Circulation.
The study followed more than 1,900 men aged 60 to 78 over four years, and found that those who reported ED were twice as likely to experience heart attacks, cardiac arrests, sudden cardiac death and fatal or non-fatal strokes. “Our findings suggest that clinicians should perform further targeted screening in men with erectile dysfunction, regardless of other cardiac risk factors,” said the study’s senior investigator Michael Blaha, associate professor of medicine at the Johns Hopkins School of Medicine. ED, defined as the inability to achieve or maintain an erection for satisfactory sexual intercourse, affects nearly 20 percent of men over age 20, according to research. Cardiovascular disease and ED share common risk factors, including obesity, hypertension, smoking, diabetes and metabolic syndrome, a condition marked by a cluster of features such as elevated blood sugar, hypertension and excess abdominal fat, according to the research.
 During the four-year follow-up in the study, there were a total of 115 fatal and non-fatal heart attacks, fatal and non-fatal strokes, cardiac arrests and sudden cardiac deaths. A greater proportion of men who reported ED (6.3 per cent) suffered heart attacks, cardiac arrests or strokes than men who did not report ED (2.6 per cent). When the investigators adjusted their analysis to eliminate the potential influence of other risk factors, that risk was somewhat lessened but still markedly higher: Men with ED were nearly twice as likely to suffer cardiovascular events than men without ED.

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Quality Food Can Prolong A Cancer Patient's Life : New Study

Experts have highlighted the positive impact of adequate diet on health, saying eating a nutritionally balanced high-quality diet may lower a cancer patient’s risk of dying by as much as 65 per cent.

To explore the impact of nutrition on cancer, the researchers sifted through data collected between 1988 and 1994 by the Third National Health and Nutrition Examination Survey (NHANES III) and found those who had consumed the most nutritious diets overall had a 65 per cent lower risk for dying — either from cancer or any other cause — than those who had consumed the worse diets.

 The findings were published in June 12 journal ‘JNCI Cancer Spectrum’, an international, peer-reviewed, open access journal.

Study lead author, Ashish Deshmukh, recommended that cancer survivors and their health care providers should start talking about balanced diet,” adding it was also crucial that cancer survivors worked with their dieticians to identify a balanced diet regimen, and then follow that regimen.Deshmukh is an assistant professor with the University of Florida’s College of Public Health and Health Professions.

The team used the U.S. Department of Agriculture’s (USDA) “Dietary Guidelines for Americans” as a yardstick for ranking the nutritional quality of the diets used by 1,200 people who had been diagnosed with cancer. The USDA guidelines specify serving recommendations for fruits, vegetables, whole grains, proteins, dairy, saturated fat, cholesterol and sodium. Nigeria Natural Health Online also gathered that some cancers are associated with  skin care products

“Total diet was one that appeared to be ‘balanced’ and ‘nutrient-rich’ with a wide variety of vegetables, fruits, whole grains, proteins and dairy,” said Deshmukh.

Deshmukh said the finding that total diet, rather than specific nutritional components, can affect a cancer patient’s prognosis “was particularly surprising to us.”

The team ranked the nutritional quality of the diets used by 1,200 people who had been diagnosed with cancer and almost 34,000 people included in the survey were asked to offer up a 24-hour diet diary.

In turn, all 1,200 patients were then tracked for an average of 17 years, with researchers verifying all subsequent deaths — up to 2011 — through the U.S. National Centre for Health Statistics Linked Mortality Files. By that point, half the cancer patients had died.

Similarly, the researchers noted that the overall strength of the protective benefit of eating well held up even after digging deeper to look at the specific risk of dying from certain types of cancer, including skin cancer and breast cancer.

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Improve You Brain Health With Diets Of Cucumber

Cucumbers belong to the same plant family as squash, pumpkin, and watermelon (the Cucurbitaceae family). Like watermelon, cucumbers are made up of mostly (95 percent) water, which means eating them on a hot day can help you stay hydrated. However, there's reason to eat cucumbers all year long. With vitamin K, B vitamins, copper, potassium, vitamin C, and manganese, cucumbers can help you to avoid nutrient deficiencies that are widespread among those eating typical diet.
 Cucumbers contain an anti-inflammatory flavonol called fisetin that appears to play an important role in brain health. In addition to improving your memory and protecting your nerve cells from age-related decline, fisetin has been found to prevent progressive memory and learning impairments in mice with Alzheimer's disease. Cucumbers contain polyphenols called lignans (pinoresinol, lariciresinol, and secoisolariciresinol), which may help to lower your risk of breast, uterine, ovarian, and prostate cancers.
 Cucumbers may help to "cool" the inflammatory response in your body. And animal studies suggest that cucumber extract helps reduce unwanted inflammation, in part by inhibiting the activity of pro-inflammatory enzymes (including cyclo-oxygenase 2, or COX-2). Cucumbers contain numerous antioxidants, including the well-known vitamin C and beta-carotene. They also contain antioxidant flavonoids, such as quercetin, apigenin, luteolin, and kaempferol, which provide additional benefits. 
 Placing a cucumber slice on the roof of your mouth may help to rid your mouth of odor-causing bacteria. According to the principles of Ayurveda, eating cucumbers may also help to release excess heat in your stomach, which is said to be a primary cause of bad breath. Cucumbers contain multiple B vitamins, including vitamin B1, vitamin B5, and vitamin B7 (biotin). B vitamins are known to help ease feelings of anxiety and buffer some of the damaging effects of stress.

Cucumbers are rich in two of the most basic elements needed for healthy digestion: water and fiber. If you struggle with acid reflux, you should know that drinking water can help suppress acute symptoms of acid reflux by temporarily raising stomach pH; it's possible that water-rich cucumbers may have a similar effect. Cucumber skins contain insoluble fiber, which helps add bulk to your stool. This helps food to move through your digestive tract more quickly for healthy elimination.
 Cucumbers are very low in calories, yet they make a filling snack (one cup of sliced cucumber contains just 16 calories). The soluble fiber in cucumbers dissolves into a gel-like texture in your gut, helping to slow down your digestion. This helps you to feel full longer and is one reason why fiber-rich foods may help with weight control.  Cucumbers contain potassium, which is associated with lower blood pressure levels. A proper balance of potassium both inside and outside your cells is crucial for your body to function properly. As an electrolyte, potassium is a positive charged ion that must maintain a certain concentration (about 30 times higher inside than outside your cells) in order to carry out its functions, which includes interacting with sodium to help control nerve impulse transmission, muscle contraction, and heart function. 
 There are many ways to enjoy cucumbers, such as fermented or raw in vinegar-based salads. If you're looking for something different, cucumbers make an ideal base for your vegetable juice due to their mild flavor and high water content. In fact, a simple juice of cucumber and celery is ideal for those new to juicing. From there you can work your way up to red leaf lettuce, romaine lettuce, spinach, and escarole, along with parsley and cilantro. Juicing is actually an ideal way to consume cucumbers.

 When you drink fresh-made green juice, it is almost like receiving an intravenous infusion of vitamins, minerals, and enzymes because they go straight into your system without having to be broken down. When your body has an abundance of the nutrients it needs, and your pH is optimally balanced, you will feel energized and your immune system will get a boost. 

 If you're wondering whether you should choose organic cucumbers over conventionally grown varieties, It is suggested that you choose organic. Cucumbers were ranked the 12th most contaminated food and the second in cancer risk due to their pesticide content, according to the Environmental Working Group (EWG). Further, cucumbers are often waxed after harvest to withstand the long journey to market unscarred and to protect against the many hands that touch them. Therefore, it is better to chose organic Cucumbers than these other varieties.

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Water:Melon Can Prevent Obesity, Diabetes : Experts

 Despite popular belief that watermelon is made up of only water and sugar, watermelon is actually considered a nutrient dense food, a food that provides a high amount of vitamins, minerals and antioxidants for a low amount of calories. Watermelons have become synonymous with summer and picnics, and for good reason. Their refreshing quality and sweet taste help to combat the heat and also provide a guilt-free, low maintenance dessert for kids and adults alike to enjoy.
 Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption of plant foods like watermelon decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.
  The risks for developing asthma are lower in people who consume a high amount of certain nutrients. One of these nutrients is vitamin C, found in many fruits and vegetables including watermelon. A study published by the American Journal of Hypertension found that watermelon extract supplementation reduced ankle blood pressure, brachial blood pressure and carotid wave reflection in obese middle-aged adults with prehypertension or stage 1 hypertension and that watermelon extract improved arterial function.
  As an excellent source of the strong antioxidant vitamin C as well as other antioxidants, watermelon can help combat the formation of free radicals known to cause cancer. Lycopene intake has been linked with a decreased risk of prostate cancer prevention in several studies. Watermelon, because of its water and fiber content, helps to prevent constipation and promote regularity for a healthy digestive tract.
 Made up of 92% water and full of important electrolytes, watermelon is a great snack to have on hand during the hot months to prevent dehydration. Choline is a very important and versatile nutrient in watermelon that aids our body in sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.
 Watermelon and watermelon juice have been shown to reduce muscle soreness and improve recovery time following exercise in athletes. Researchers believe this is likely do to the amino acid L-citrulline contained in watermelon. Watermelon is also great for your skin because it contains vitamin A, a nutrient required for sebum production that keeps hair moisturized. Vitamin A is also necessary for the growth of all bodily tissues, including skin and hair.
 One cup of diced watermelon (152 grams) contains 43 calories, 0 grams of fat, 2 milligrams of sodium, 11 grams of carbohydrate (including 9 grams of sugar) and 1 gram of fiber. One cup of watermelon will provide 17% of vitamin A, 21% of vitamin C, 2% of iron and 1% of calcium needs for the day. Watermelon also contains thiamin, riboflavin, niacin, vitamin B-6, folate, pantothenic acid, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, choline, lycopene and betaine.
Look for a watermelon that is firm, heavy and symmetrical without soft spots or bruising. Place diced watermelon and a few ice cubes in a blender for a cold refreshing treat that's perfect for rehydrating after exercise or a day in the sun. Jazz up a boring salad by adding watermelon, mint and fresh mozzarella to a bed of spinach leaves. Drizzle with balsamic.
 It is the total diet or overall eating pattern that is most important in disease prevention and achieving good health. It is better to eat a diet with variety than to concentrate on individual foods as the key to good health. Have you enjoyed reading about the potential health benefits of watermelon? It would be wise to consider using watermelon as your "snacks," especially during hot seasons.
 Watermelon is easily available in almost every part of the world. Even in Asia and Africa, where it is not grown by pizzant farmers for their daily diets, Watermelon could be found in cities. Over the years, Watermelon has come to be the much needed fruit that is almost equivalent to water in terms of helping the body to regain water after a hot exposure.

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New Vaccine For Syphilis Finaly Discoverd

A s part of global efforts to tackle syphilis, scientists have come up with new discoveries that would make a vaccine that would possibly prevent the disease

According to findings, the UConn Health researchers have identified exterior proteins on the bacteria that could serve as vaccine targets for syphilis disease. Although, Syphilis is hard to study because, unlike many disease causing bacteria, it cannot be grown in a laboratory dish or in mice.

Besides humans, the only animal commonly found in laboratories that is susceptible to syphilis is the rabbit.

But rabbits clear syphilis infections quickly, so the researchers plan to regularly infect new rabbits to maintain a strain of Treponema pallidum, the syphilis-causing bacteria to pave the way for achieving the vaccine. The study is published in the 12 June issue of ‘mBio,’ a bimonthly peer-reviewed open access scientific journal published by the American Society for Microbiology in association with the American Academy of Microbiology.

UConn Health is a renowned biomedical research centre, specialising in genetics, ageing, orthopaedics and neurology at the University of Connecticut School of Medicine.

 Syphilis is a sexually transmitted disease (STD) that can have very serious complications when left untreated, but it is simple to cure with the right treatment and symptoms of secondary syphilis include skin rash, swollen lymph nodes, and fever. Spread by sexual contact, syphilis disease starts as a painless sore — typically on the genitals, rectum or mouth. Similarly, it spreads from person to person via skin or mucous membrane contact with these sores. In spite of global efforts to eradicate it, syphilis is on the ris

Although, until now, most health agencies focused on treating infected people and their sex partners, which has so far limited that approach considering that many partners do not turn up for treatment, thereby jeopardising the efforts to reduce syphilis spread. However, the new discoveries may produce a vaccine that could tackle the disease, is widely seen as an effort in the right direction.

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