HIBISCUS CATERING

The Benefits of Cerasee

Thu, 05 Jan 2012 05:50:00 +0000

Momordica Charantia, called Bitter Melon in English, is also known in parts of the Caribbean as Cerasee. In this article, my name of choice is Cerasee, as is customary in my homeland, Jamaica. Cerasee, widely grown in Asia, Africa, and the Caribbean for its edible fruit, and drink, is among the bitterest of all fruits. Cerasee is very common here in Central Florida, but very few people really know the value of this very important herb. This herb may hold the key to a lot of the health problems we face. Above is a picture of the Cerasee plant in my back yard. There are many varieties that differ substantially in the shape, and bitterness of the fruit.

This is a plant of the tropics, but its original native range is unknown. The fruit has a distinct warty exterior, and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity, and filled with large flat seeds and pith. The fruit is most often eaten green, or as it is beginning to turn yellow. At this stage, the fruit's flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper, but is very bitter. The skin is tender and edible. Seeds and pith appear white in unripe fruits; they are not intensely bitter and can be removed before cooking.

As the fruit ripens, the flesh becomes tougher, bitterer, and may be too distasteful to eat. On the other hand, the pith becomes sweet and intensely red; it can be eaten uncooked in this state, and is a popular ingredient in some Southeast Asian salads.

When the fruit is fully ripe it turns orange and mushy, and splits into segments which curl back dramatically to expose seeds covered in bright red pulp, as seen below.

Cerasee comes in a variety of shapes and sizes. The China phenotype is 20–30 cm long, oblong with bluntly tapering ends and pale green in color, with a gently undulating, warty surface. The Cerasee more typical of India has a narrower shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges. It is green to white in color. Between these two extremes is any number of intermediate forms. Some bear miniature fruit of only 6–10 cm in length, which may be served individually as stuffed vegetables. These miniature fruit are popular in India and elsewhere in Southeast Asia.

Culinary use:

Cerasee can be consumed in two ways, sauteed or boiled, and drink as tea, or chilled, and serve as a refreshing drink. The young shoots and leaves of Cerasee may also be eaten as greens.

Cerasee is often used in Chinese Cuisine for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also as tea. It has also been used in place of hops as the bitter ingredient in some Chinese beers.

It is very popular throughout South Asia. In Northern India, it is often prepared with potatoes and served with yogurt on the side to offset the bitterness, or used in sabji. In North Indian cuisine it is stuffed with spices and then cooked in oil. In Southern India it is used in the dishes thoran/thuvaran (mixed with grated coconut), theeyal (cooked with roasted coconut) and pachadi (which is considered a medicinal food for diabetics). Other popular recipes include preparations with curry, deep fried with peanuts or other ground nuts, and pachi pulusu, a soup with fried onions and other spices. In Tamil Nadu a special preparation in Brahmins' cuisine called 'pagarkai pitla' is a kind of sour 'Koottu' , variety is very popular. Also popular is ' kattu a curry stuffed with onions,cooked lentil and grated coconut mix, tied with thread and fried in oil. In Pakistan and Bangladesh, Cerasee is often cooked with onions, red chili powder, turmeric powder, salt, coriander powder, and a pinch of cumin seeds. Another dish in Pakistan calls for whole, unpeeled Cerasee to be boiled, and then stuffed with cooked ground beef, served with either hot tandoori bread, naan, chappati, or with khichri (a mixture of lentils and rice).

Cerasee is a significant ingredient in Okinawan cuisine, and is increasingly used in mainland Japan. It is popularly credited with Okinawan life expectancies being higher than the already long Japanese ones.

In the Philippines, Cerasee may be stir-fried with ground beef and oyster sauce, or with eggs and diced tomato. The dish pinakbet, popular in the Ilocos region of Luzon, consists mainly of Cerasee, eggplant, okra, string beans, tomatoes, lima beans, and other various regional vegetables altogether stewed with a little bagoong-based stock.

In Trinidad and Tobago, Cerasee are usually sautéed with onion, garlic and scotch bonnet pepper until almost crisp, while in Jamaica it is consumed exclusively by drinking.

Medicinal uses:

Cerasee has been used in various Asian and African traditional medicine systems for a long time. In Turkey it has been used as a folk remedy for a variety of ailments, particularly stomach complaints. The fruit is broken up and soaked in either olive oil or honey.

The plant contains several biologically active compounds, chiefly momordicin I and II, and cucurbitacin B. The plants contains also several bioactive glycosides (including momordin, charantin, charantosides, goyaglycosides, momordicosides) and other terpenoid compounds (including momordicin-28, momordicinin, momordicilin, momordenol, and momordol). It also contains cytotoxic (ribosome-inactivating) proteins such as momorcharin and momordin.

Diabetes:

In 1962, Lolitkar and Rao extracted from the plant a substance, which they called charantin, which had hypoglycaemic effect on normal and diabetic rabbits. Another principle, active only on diabetic rabbits, was isolated by Visarata and Ungsurungsie in 1981. Cerasee has been found to increase insulin sensitivity. In 2007, a study by the Philippine Department of Health determined that a daily dose of 100 mg per kilogram of body weight is comparable to 2.5 mg/kg of the anti-diabetes drug glibenclamide taken twice per day. Tablets of Bitter Melon extract are sold in the Philippines as a food supplement and exported to many countries.

Other compounds in Cerasee have been found to activate the AMPK, the protein that regulates glucose uptake (a process which is impaired in diabetics).

Cerasee also contains a lectin that has insulin-like activity due to its non-protein-specific linking together to insulin receptors. This lectin lowers blood glucose concentrations by acting on peripheral tissues and, similar to insulin's effects in the brain, suppressing appetite. This lectin is likely a major contributor to the hypoglycemic effect that develops after eating Bitter Melon.

Anti malarial:

Cerasee is traditionally regarded in Asia as useful for preventing and treating malaria. Tea from its leaves is used for this purpose also in Panama and Colombia. In Guyana, Cerasee are boiled and stir-fried with garlic and onions. This popular side dish known as corilla is served to prevent malaria. Laboratory studies have confirmed that species related to Cerasee have anti-malarial activity, though human studies have not yet been published.

Anti Cancer:

Researchers at Saint Louis University claims that an extract from Cerasee, commonly eaten and known as karela in India, causes a chain of events which helps to kill breast cancer cells and prevents them from multiplying.

Cerasee has been used in traditional medicine for several other ailments, including dysentery, colic, fevers, burns, painful menstruation, scabies and other skin problems. It has also been used as abortifacient, (no ideas please) for birth control, and to help childbirth.

Anti viral:

In Togo the plant is traditionally used against viral diseases such as chickenpox and measles. Tests with leaf extracts have shown in vitro activity against the herpes simplex type 1 virus, apparently due to unidentified compounds other than the momordicins.

Laboratory tests suggest that compounds in Cerasee might be effective for treating HIV infection. As most compounds isolated from Cerasee that impact HIV have either been proteins or lectins, neither of which are well-absorbed, it is unlikely that oral intake of Cerasee will slow HIV in infected people. It is possible oral ingestion of Cerasee could offset negative effects of anti-HIV drugs, if a test tube study can be shown to be applicable to people.

Cardio protective:

Studies in mice indicate that Cerasee seed may have a cardio protective effect by down-regulating the NF-κB inflammatory pathway.

Side effects:

The seed of Cerasee contains vicine, and therefore can trigger symptoms of favism in susceptible individuals. In addition, the red arils of the seeds are reported to be toxic to children, and the fruit is contraindicated during pregnancy.

However, I have been drinking Cerasee from I was a child, and sucking the seeds, which I find to be very tasty. I have never had an adverse reaction.

The Controversial "Sandwich"

Mon, 12 Dec 2011 04:55:00 +0000

I have been studying cooking and foods for over twenty years, I had studied different accepts of cooking, the history of cooking, various cuisines, and food in general, among other culinary related issues. However, of all the types of food I had studied, I find “Sandwich” to be most interesting, and the most controversial of all foods.

History of Sandwich:

The first recorded “Sandwich” was by the famous Rabbi, Hillel the Elder, who lived during the 1st century B.C. He started the Passover custom of sandwiching a mixture of chopped nuts, apples, spices, and wine between two matzohs to eat with bitter herbs. The filling between the matzohs served as a reminder of the suffering of the Jews before their deliverance from Egypt and represented the mortar used by the Jews in their forced labor of constructing Egyptian buildings. Because he was the first known person to do this, and because of his influence, and stature in Palestinian Judaism, this practice was added to the Seder and the “Hillel Sandwich” was named after him. However, the first written record of the word "Sandwich" appeared in Edward Gibbon’s journal on November 24, 1762. Gibbon was an English author, scholar, and historian. He has expressed surprise at seeing the noblest and wealthiest in the land, seated in a noisy coffee-shop, at little tables covered by small napkins, eating Sandwiches. It is also alleged that the cooks at London’s Beef Steak Club, a gentlemen's gaming club held at the Shakespeare Tavern, invented the first Sandwich.

Earl of Sandwich:

Earl of Sandwich is a 17th century title in the Peerage of England. John Montague was the Fourth Earl of Sandwich, became First Lord of the Admiralty and was patron to Capt. James Cook, whom explored New Zealand, Australia, Alaska, Hawaii, and Polynesia.). Capt. Cook named the Hawaiian Islands after him, calling them the Sandwich Island. Montague was a hardened gambler and usually gambled for hours at a time at this restaurant, sometimes refusing to get up even for meals. It is said that he ordered his valet to bring him meat tucked between two pieces of bread. Because Montague was the Fourth Earl of Sandwich, others began to order "the same as Sandwich!" The original Sandwich was a piece of salt beef between two slices of toasted bread.

When the British first introduced the Sandwich in India, the Indians called them Double Roti . The term “Sandwich “is still been used, even today to describe Leavened Bread in India, even though they are not actually made into a Sandwich.

In Spain, the word Sandwich is borrowed from the English language; it refers to a food item that is made with English Sandwich Bread and is also known as a Bocadillo.

Sandwich in America:

In the 1840’s, the Sandwich was introduced to the United States of America, by an Englishwoman named Elizabeth Leslie. In her cookbook, Directions for Cookery, she has a recipe for Ham Sandwich that she suggested as a main dish. The introduction of Sandwich to America did not slow the controversy that surrounds “Sandwich,” as a matter of fact it got worse. In the nineteen hundred’s (1900’s) “Sandwich” became very popular in the American diet when bakeries started selling pre-sliced bread, making Sandwiches very easy to make. Sandwich has become even more popular in recent years, as a result of the fast food industry. The popularity of Sandwiches led to a serious controversy at White City Shopping Center in Shrewsbury, Boston, Massachusetts. The court was asked to make a ruling as to what constitute a Sandwich.

Panera, one of the country's largest bakery cafes, argued that owners of the White City Shopping Center in Shrewsbury violated a lease agreement that restricted them from renting to another Sandwich shop. When the Mall signed a lease with Qdoba, a Mexican chain's burritos shop, Panera says, that the Mall violated its Sandwich exclusivity clause.

Panera filed a counter-claim trying to stop Qdoba from moving into the Shopping Center. Qdoba hired some top food experts to testify at the trial. The experts testified that a burrito is just a burrito, and it is not a Sandwich. Burritos, Tacos, and Quesadillas which are typically made with a single tortilla and stuffed with a filling of meat, rice, cheese, and or beans are not considered to be Sandwiches.

The court ruled that "Sandwich" includes at least two slices of bread, and under this definition, the court finds that the term "Sandwich," is not commonly understood to include Burritos, Tacos, and Quesadillas.

Now that “Sandwich” has been legally defined, is Sandwich any less controversial? Not really, the verb to Sandwich has the meaning to position anything between two other things of a different character, or to place different elements alternately, while the noun Sandwich has related meanings derived from this more general definition. For example, an ice cream Sandwich consists of a layer of ice cream between two layers of cake or cookie. Similarly, Oreos and Custard Creams are described as Sandwich Cookies because they consist of a soft filling between layers of cookie.

Fact is Sandwich will probably always be controversial and we may see more law suit in the future, attempting to further define "Sandwich."

The Benefits of Peanut

Tue, 19 Jul 2011 12:00:00 +0000

The peanut, (Arachis hypogaea), is a species in the legume or "bean" family. The cultivated peanut was probably first domesticated in the valleys of Peru.

The pods act in nutrient absorption. The fruits have wrinkled shells that are constricted between pairs of the one to four (usually two) seeds per pod.

Peanuts grow best in light, sandy loam soil. They require five months of warm weather, and an annual rainfall of 500 to 1,000 mm (20 to 39 in) or the equivalent in irrigation water.

The pods ripen 120 to 150 days after the seeds are planted. If the crop is harvested too early, the pods will be unripe. If they are harvested late, the pods will snap off at the stalk, and will remain in the soil.

Peanut oil

Peanut oil is often used in cooking, because it has a mild flavor, and a relatively high smoke point. It’s because of this reason peanut oil is recommended for roasting turkey. Due to its high monounsaturated content, it is considered healthier than saturated oils, and is resistant to rancidity. There are several types of peanut oil, including: aromatic roasted peanut oil, refined peanut oil, extra virgin, cold pressed peanut oil, and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws.

Peanut flour

Peanut flour is lower in fat than peanut butter, and is popular with chefs, because its high protein content makes it suitable as a flavor enhancer. Peanut flour is used as a gluten-free solution.

Malnutrition

Peanuts are used to help fight malnutrition. Plumpy Nut and Medika Mamba are high protein, high energy and high nutrient peanut-based pastes that were developed to be used as a therapeutic food to aid in famine relief. Organizations like the World Health Organization, UNICEF, Project Peanut Butter and Doctors Without Borders have used these products to help save malnourished children in developing countries.

Nutritional value & Health benefits

Peanuts are rich in nutrients, providing over 30 essential nutrients and phyto nutrients. Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).

Peanuts are a good source of niacin, and thus contribute to brain health and blood flow.

Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits. New research shows peanuts rival the antioxidant content of many fruits. Roasted peanuts rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts' p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%

Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects, and also associated with reduced cardiovascular disease and reduced cancer risk.

It has recently been found that the average amount of resveratrol in one ounce of commonly eaten peanuts (15 whole peanut kernels) is 73 μg. Health concerns

Allergies

Some people (1-2% of the US population) have mild to severe allergic reactions to peanut exposure; symptoms can range from watery eyes to anaphylactic shock, which can be fatal if untreated. For these individuals, eating a small amount of peanuts or just breathing the dust from peanuts can cause a reaction. An allergic reaction can also be triggered by eating foods that have been processed with machines which previously processed peanuts, making the avoidance of such food difficult. So, some foods processed in facilities which also handle peanuts may carry warnings on their labels indicating such. facilities which also handle peanuts may carry warnings on their labels indicating such.

A hypothesis of the development of peanut allergy has to do with the way peanuts are processed in North America versus other countries, such as Pakistan and China, where peanuts are widely eaten. According to a 2003 study, roasting peanuts as more commonly done in North America, causes the major peanut allergen Ara h2 to become a stronger inhibitor of the digestive enzyme trypsin, making it more resistant to digestion. Additionally, this allergen has also been shown to protect Ara h1, another major peanut allergen, from digestion a characteristic further enhanced by roasting.

Don't "cook" your self to death !!

Mon, 06 Jun 2011 21:55:00 +0000

Cooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks also vary widely in skill and training. Cooking can be a dangerous job, whether been done professionally, or at home. Marie-Antoine Careme, a popular French chef, is credited with developing the current chef’s uniform. The double breasted jacket was designed specifically to protect the Cook from the heat of the stove and oven, and protect from splattering of boiling liquid in case of a accident. The double breasted jacket can be reversed to hide stains also.

If you have no training in cooking, and or food preparation, the nutrients you need to maintain a healthy life could be destroyed during cooking and preparation process.

When heat is used in the preparation of food, it can kill or inactivate potentially harmful organisms, including bacteria and viruses.. However, the effect will depend on temperature, cooking time, and technique used. Refrigeration and freezing do not kill bacteria, but only slow their growth. Vitamins are materials required for normal metabolism, but which the body cannot manufacture itself, and which must therefore come from soil. The micronutrients, minerals, and vitamins in fruits and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking. Another example, heating sugars with proteins or fats can produce advanced glycation end product ("glycotoxins").These have been linked to ageing and health conditions such as diabetes. Also boiling reduces the level of suspected anti-cancer compounds in broccoli, with losses of 20 – 30% after five minutes, 40 – 50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds. Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds, such as sulforaphane.

“Raw Foodism”

Proponents of “Raw foodism” argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that the cooking of vegetables and fruit containing vitamin C both elutes the vitamin into the cooking water and degrades the vitamin through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin. However, research has also suggested that a greater proportion of nutrients present in food are absorbed from cooked foods than from uncooked foods.

So it must be noted that cooking may not be quite as easy as is commonly believed. Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While eating meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90%.Nitrosamines, present in processed and cooked foods, have also been noted as being carcinogenic, being linked to colon cancer. Cooking dairy products may reduce a protective effect against colon cancer, so says Researchers at the University of Toronto suggesting that ingesting uncooked or unpasteurized dairy products may reduce the risk of colorectal cancer. Mice and rats fed uncooked sucrose, casein, and beef tallow had one-third to one-fifth the incidence of microadenomas as the mice and rats fed the same ingredients cooked. This claim, however, is contentious, according to the Food and Drug Administration of the United States, health benefits claimed by raw milk advocates do not exist, so the jury is still out on this one.

There are many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the end result. Some foods are more appropriate to some methods than others. But how do you know which method is appropriate? Appropriate does not necessarily means “tasty.”

Cooking the “Fast Food” way

There is really no such thing as “fast food” what is really fast is the process by which the food is prepared. “Fast Food” establishments usually do very little, if any preparation of the food them self, instead their food are delivered prepared, often frozen and sometimes already cooked, it’s kept in freezers until ready to be cook or reheated.. According to the Massachusetts Medical Society Committee on Nutrition, “fast food” is especially high in fat content, and studies have found associations between “fast food” intake and increased body mass index (BMI) and weight gain. A 2006 study fed monkeys a diet consisting of a similar level of trans fats as what a person who ate “fast food” regularly would consume. Both diets contained the same overall number of calories. It was found that the monkeys who consumed higher level of trans fat developed more abdominal fat than those fed a diet rich in unsaturated fats. They also developed signs of insulin resistance, which is an early indicator of diabetes. After six years on the diet, the trans fat fed monkeys had gained 7.2% of their body weight, compared to just 1.8% in the unsaturated fat group. Excessive calories are another issue with “fast food”. According to B. Lin and E. Frazao, from the Department of Agriculture, states the percentage of calories which attribute to “fast-food” consumption has increased from 3% to 12% of the total calories consumed in the United States. A regular meal at McDonald's consists of a Big Mac, large fries, and a large Coca-Cola drink amounting to 1,430 calories. A diet of approximately 2,000 calories is considered a healthy amount of calories for an entire day (which is different depending on several factors such as age, weight, height, physical activity and gender.

A "good" meal is usually one that the individual find to be delicious, but not necessarily nutritious, even though the primary reason for eating should be to get the nutrients, so we can be strong and healthy. If your culinary knowledge is limited you may inadvertently eliminate the very nutrients you seek to get from your food, and in some instances cause it to be dangerous to your health. It is based on all these facts that I say to you, DON'T "COOK" YOUR SELF TO DEATH!! And don't let anyone do it for you !!

The Benefits of Broccoli

Fri, 20 May 2011 22:25:00 +0000

Broccoli is a plant in the cabbage family the large flower head is used as a vegetable.

The word broccoli comes from the Italian plural of broccolo, which refers to "the flowering top of a cabbage

Broccoli evolved from a wild cabbage plant on the continent of Europe. Indications point to the vegetable's being known 2,000 years ago. Since the Roman Empire, Broccoli has been considered a uniquely valuable food among Italians. Broccoli was grown at Antwerp whence it was taken to England by the sculptor Peter Scheemakers, according to a biographical note by J. T. Smith. Broccoli was first introduced to the United States by Italian immigrants, but did not become widely known until the 1920s.

Culinary uses

Broccoli is usually boiled or steamed, but may be eaten raw, and has become popular as a raw vegetable in hors d'œuvre trays. Boiling reduces the levels of suspected anti-cancer compounds in broccoli, with losses of 20 – 30% after five minutes, 40 – 50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds. Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds, such as sulforaphane.

Nutritional and medicinal

Broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Broccoli has the highest levels of carotenoids in the brassica family. It is particularly rich in lutein, and also provides beta-carotene.A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.

A compound found in broccoli and broccoli sprouts appears to be more effective than modern antibiotics against the bacteria which causes peptic ulcers. Moreover, tests in mice show that the compound offers tremendous protection against stomach cancer - the second most common form of cancer in the world.

The recent study, led by scientists at Johns Hopkins University, is the latest in a series of studies done in the past 10 years on the cancer-fighting potential of broccoli.

Back in 1992, Johns Hopkins University pharmacology professor Paul Talalay, and his colleagues showed that sulforaphane - a substance produced by the body from a compound in broccoli - could trigger the production of phase II enzymes. Phase II enzymes can detoxify cancer-causing chemicals and are among the most potent anti-cancer compounds known to man.

It should be noted that broccoli sprouts have shown to be every bit as beneficial as full grown brocoli.

A different study showed that consumption of broccoli was strongly associated with a reduced risk of coronary heart disease death in postmenopausal women.

In yet another study conducted jointly with US and Chinese researchers, it was found that chemicals present in broccoli, cabbage, bok choy, and other cruciferous vegetables may protect against lung cancer. Researchers studied more than 18,000 men. They recorded 259 cases of lung cancer during the study's follow-up period.

.Varieties

There are three commonly grown types of broccoli. The most familiar is a often referred to simply as "broccoli", and sometimes calabrese named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. It is a cool season annual crop.

Sprouting broccoli has a larger number of heads with many thin stalks. It is planted in May to be harvested during the winter or early the following year in temperate climates. The heirloom variety "calabrese" available in North America is of this type. Romanesco broccoli has a distinctive fractal appearance of its heads, and is yellow-green in color. It is technically in the Botrytis (cauliflower) cultivar group. Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.

Cultivation

Broccoli is a cool-weather crop that does poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 18 and 23 °C (64 and 73 °F).When the cluster of flowers, also referred to as a "head" of broccoli, appear in the center of the plant, the cluster is green. Garden pruners or shears are used to cut the head about an inch from the tip. Broccoli should be cultivated before the flowers on the head bloom bright yellow.

Jamaica's Blue Mountain Coffee

Thu, 19 May 2011 17:35:00 +0000

Jamaica Blue Mountain Coffee is one of the most sought after coffees in the world. This " Java of Kings" has been satisfying coffee connoisseurs around the globe for more than two centuries, and is famous for its exquisite flavor, good acidity, a clean refined taste, unusual sweetness, excellent body and intense bold aroma. This extraordinary coffee is grown in the majestic Blue Mountain range in Jamaica reaching approximately 7,402 feet at the highest peak, thus making it one of the highest grown coffees in the world. An incredible mix of rich soil, cool and misty conditions, rainfall and good soil drainage combined with expert care and stringent quality control grows the smoothest, richest and best Java in the world.

Coffee found it's way to Jamaica in 1728 when Sir Nicholas Lawes, Governor of Jamaica, imported Arabica seedlings from the island of Martinque. The new home was a natural and coffee production expanded. Government support and instruction in the art of cultivation allowed the industry to develop in reputation and quality. The Jamaica Coffee Industry Board was established in 1950 to maintain and standardize the quality and consistency of Jamaica coffee in a world-class matter. Jamaica coffee is hand picked and supervised at every stage of pulping, drying, hulling, sorting and grading. Every export shipment is "cup quality" tested by certified tasters on the Coffee Industry Board staff.

The surge in demand for this coffee has resulted in some coffee purveyors selling other coffees under the the Jamaica Blue Mountain coffee label. As a result, all shipments of Jamaica Blue Mountain Coffee must be approved and certified by the only certifying agency, the Jamaica Coffee Industry Board.

Jamaica Blue Mountain coffee is exported in roasted and green form. The large bluish green bean are shipped in the signature 154 lb. wooden barrels with certification and are marked with the source. The familiar 1 lb. crocus bag is well known, and are clearly labelled, " 100% Jamaica Blue Mountain Coffee" by the Jamaica Coffee Industry Board.

Macadamia Nut

Thu, 19 May 2011 17:34:00 +0000

As hard as it is to believe, the macadamia tree was first grown only for ornamental purposes. Thankfully, the buttery-rich, slightly sweet nature of tree's nut was eventually discovered and has been prized ever since. The macadamia tree is a native of Austrialia and was named for John McAdam, the Scottish-born chemist who cultivated it. In the 1890s the macadamia journeyed from Tasmania to be cultivated in Hawaii ( now its largest exporter) and, eventually California. Because of its extremely hard shell, this marble-size golden brown nut is usally sold shelled, either roasted or raw. It has a high fat content and should be stored in the refrigerator or freezer to prevent rancidity. Macadamias are widely used in a variety of sweet and savory dishes.

The Benefits of Avocado, (Alligator pear)

Thu, 19 May 2011 14:55:00 +0000

The Avocado tree is a native to Puebla, Mexico, Avocado get its name from ahuacatl, the Nahuatl word for “testicle” which is assumed to be a reference to the avocado shape. Avocado was known early as "Alligator Pear", probably explained the reason why it's know in Jamaica as Pear. Florida was the site of the first U.S. avocado tree in the 1930’s but almost 80 percent of today crop comes from California. This rich fruit is known for it lush, buttery texture and mild faintly nutlike flavor. The avocado is a climacteric fruit (the banana is another), which means it matures on the tree, but ripens off the tree. The avocado is unusual in that the timing of the male and female flower phases differs among cultivars. There are two flowering types, "A" and "B". "A" cultivar flowers open as female on the morning of the first day and close in late morning or early afternoon. Then they open as male in the afternoon of the second day. "B" varieties open as female on the afternoon of the first day, close in late afternoon and reopen as male the following morning. Avocado trees are vulnerable to bacterial, viral, fungal and nutritional diseases (excesses and deficiencies of key minerals). Disease can affect all parts of the plant, causing spotting, rotting, cankers, pitting and discoloration.

Culinary uses:

The fruit of horticultural cultivars has a higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of various groups where access to other fatty foods (high-fat meats and fish, dairy, etc.) is limited. In Ethiopia, avocados are made into juice by mixing them with sugar and milk or water, usually served with Vimto and a slice of lemon. It is also very common to serve layered multiple fruit juices in a glass (locally called spreece) made of avocados, mangoes, bananas, guavas and papayas. Avocados are also used to make salads.

Nutritional value:

Studies have shown that high avocado intake has a beneficial effect on blood serum cholesterol levels. Specifically, after a seven-day diet rich in avocados, mild hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.

Toxicity to animals:

Avocado leaves, bark, skin, or pit are documented to be harmful to animals; cats, dogs, cattle, goats, rabbits, rats, birds, fish, and horses can be severely harmed or even killed when they consume them. The avocado fruit is poisonous to some birds, and the American Society for the Prevention of Cruelty to Animals (ASPCA) lists it as toxic to many animals including cats, dogs, and horses. Avocado is an ingredient in AvoDerm dog food and cat food. However, the ASPCA has declined to say whether this food is safe or not. Avocado leaves contain a toxic fatty acid derivative, persin, which in sufficient quantity can cause equine colic and, without veterinary treatment, death. The symptoms include gastrointestinal irritation, vomiting, diarrhea, respiratory distress, congestion, fluid accumulation around the tissues of the heart, and even death. Birds also seem to be particularly sensitive to this toxic compound. Feeding avocados or guacamole to any nonhuman animal should be avoided completely. Negative effects in humans seem to be primarily in allergic individuals.

Asparagus

Sun, 15 May 2011 16:37:00 +0000

Asparagus is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Alliaceae and asparagus in the Asparagaceae. Asparagus is native to most of Europe, northern Africa and western Asia, and is widely cultivated as a vegetable crop.

Asparagus is a herbaceous, perennial plant growing to 100–150 centimetres (39–59 in) tall, with stout stems with much-branched feathery foliage. The "leaves" are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 millimetres (0.24–1.3 in) long and 1 millimetre (0.039 in) broad, and clustered 4–15 together. The root system is adventitious and the root type is fasciculated. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 millimetres (0.18–0.26 in) long, with six tepals partially fused together at the base; they are produced singly or in clusters of 2–3 in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The fruit is a small red berry 6–10 mm diameter, which is poisonous to humans.

Only young asparagus shoots are commonly eaten: once the buds start to open, the shoots quickly turn woody and become strongly flavoured.

Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium[citation needed, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.

The second century physician Galen described asparagus as "cleansing and healing".

Nutrition studies have shown asparagus is a low-calorie source of folate and potassium. Its stalks are high in antioxidants. "Asparagus provides essential nutrients: six spears contain some 135 micrograms (μg) of folate, almost half the adult RDI (recommended daily intake), 20 milligrams of potassium," notes an article in Reader's Digest. Research suggests folate is key in taming homocysteine, a substance implicated in heart disease. Folate is also critical for pregnant women, since it protects against neural tube defects in babies. Several studies indicate getting plenty of potassium may reduce the loss of calcium from the body.

Particularly green asparagus is a good source of vitamin C. Vitamin C helps the body produce and maintain collagen, the major structural protein component of the body's connective tissues.

Fresh Garlic aka Allium sativum

Sat, 14 May 2011 17:25:00 +0000

Garlic has long been credited with providing and prolonging physical strength, and was fed to Egyptian slaves building the giant pyramids. Garlic is a member of the lily family, a cousin to leeks, chives, onion and shallot. Some of it's medicinal value includes 'cures' for toothache, lowering blood high pressure and cholesterol among others. The down side is, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed , affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is healpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor...

Garlic is used to prevent certain types of cancer, including stomach and colon cancers. In fact, countries where garlic is consumed in higher amounts, because of traditional cuisine, have been found to have a lower prevalence of cancer. Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals.Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits. Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.

Although these studies showed protective vascular changes in garlic-fed subjects, a randomized clinical trial funded by the National Institutes of Health (NIH) in the United States and published in the Archives of Internal Medicine in 2007 found the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels. In 2007, the BBC reported Garlic (Allium sativum) may have other beneficial properties, such as preventing and fighting the common cold.[39] This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs.[40] The Cherokee also used it as an expectorant for coughs.