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foundhealth · 2 years

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5 Exotic Fruits That You Haven’t Heard Of

This summer I can’t travel. It is really a sad fact, but one year post college, I just haven’t accrued the funds to gallivant the world like my heart desires (I mean…in this economy?!). So instead, I have been plotting an endless amount of trips in my head. Most involve Southeast Asia, with a combination of beaches, fish, beverages, beverage with fruit, fruit alone, and awesome people. Since ‘fruit alone’ is healthiest item on my consumption list, I’m going embrace my inner-traveler by blogging about exotic fruits. Specifically, I want to talk about five fruits that most Americans haven’t heard of, and that I plan on gorging on when I finally make it abroad.

You’ll notice that I mention traditional medicinal uses of the fruits. Most of these medicinal uses have not been vetted through rigorous scientific examination, but are interesting to learn about regardless. FoundHealth.com does not actually endorse these medicinal uses! Enjoy, and I hope to catch you on the beaches of Bali soon enough…

Mangosteen:

Origins: Southeast Asia, densely concentrated in Thailand.

Mouthwatering Description: When ripe, the crimson rind should peel away easily. Score the shell with a knife, hold fruit in both hands, pry gently along the score with your thumbs, and pull in half. Inside is a fibrous, white flesh, full of sweet and tangy flavor. The tangy flavor strikes first before melting into a sweeter flavor.

Traditional Medicinal Uses: Mangosteen’s rind is powdered and made into an ointment, and subsequently used to relieve dysentery, cystitis (bladder inflammation), gonorrhea and more. In Malaya, an infusion of mangosteen leaves, combined with unripe banana and benzoin, is applied to the wound caused by circumcision.

Lychee:

Origins: Lychee is native to the low elevations of Southern China, thriving by rivers and seacoast. They can be found prevalently in India, Southeast Asia, Brazil, South Africa, and some parts of Australia.

Mouthwatering Description: Growing in clusters, lychees are generally walnut sized, with strawberry-red, pinkish, or amber colors. The skin is thin, bumpy, and rough, but is easily peeled when ripe. Inside the rough exterior awaits a smooth surprise: a translucent-white flesh surrounding a seed, resembling a luscious grape. The sweet and juicy fruit has a moderately sharp and uniquely distinctive flavor.

Traditional Medicinal Uses: In China, lychee seeds are credited with analgesic properties, and thus are administered for neuralgia (nerve pain). Interestingly, the seed grinds are also given for orchitis (testicle inflammation). In India, the seeds are powdered and given for intestinal issues, and like China, the lychee is known for its analgesic properties. On the flipside, the Chinese say over-consumption of lychee can cause fever and nosebleeds. As legend has it, men used to eat anywhere from 300 to 1,000 lychees, and the results were not so good…

Longan:

Origins: Longan, a fruit similar to lychee, is also native to Southern China, but is not as well regarded. It is also claimed to be native to southwestern India, but the jury is still out (it is a super passionate & completely necessary debate…). It continues to grow in both countries, along with Thailand, Cambodia, Laos, Vietnam and Taiwan. Interestingly, the Longan tree grows in the Philippines, but does not fruit.

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fainamarco · 3 years

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CarboFix Supplement Review

Tropical fruits beneficial for your health The tropical fruits stand out not only for its intense flavors, but also bring great benefits to our health, thanks to its high nutritional value. In this week's post we present you 10 tropical fruits that you may not know, but, without a doubt, you will love. Very healthy tropical fruits Most tropical fruits have in common their antioxidant nutrients, a low-calorie content and a high percentage of water. Litchi The lychee is a fruit native to China, although its cultivation has spread throughout all the subtropical areas of the world. It is commonly eaten in salads, juices, smoothies and fruit salads, but it also combines very well as a garnish with rice, meat and fish. It contains a high content of vitamin C, being ideal for people in need of a vitamin supply. It is also a powerful natural antioxidant and helps prevent aging, the growth of cancer cells, supports the immune system, weight loss, gastrointestinal health, combat stress and maintain healthy bones. Pitaya Pitahaya, pitaya or also known as the Dragon Fruit is a fruit that comes from a cactus and is native to America. It is perfect for the formation of collagen, red blood cells, bones and teeth, thanks to its vitamin C. It is also an antioxidant, anti-inflammatory and anti-tumor. The pitaya leaves, if you want, you can boil them and serve as an infusion to relieve headaches, reduce insomnia, anxiety and nervous conditions. Kiwano Kiwano is a wild fruit native to Africa, very aromatic and tasty. It is low in calories and very rich in potassium, which is why its consumption is recommended to the entire population and, especially, to those who carry out weight loss regimes or take diuretics that eliminate potassium, suffer from diabetes, high blood pressure or blood vessel conditions and heart. To correctly choose a kiwano you must pay attention to the fact that it has a dark orange skin and that it yields to pressure, as this will indicate its degree of maturity. When you go to eat it, cut it in half, then scoop out the pulp with a spoon and carefully scoop out the seeds. Coconut Coconut is part of the Caribbean and Pacific Island cuisine. It is one of the foods most recommended by nutritionists for its high content in water and in trace elements, minerals and vitamins E and K. In addition, it is a great stimulant of the immune system. Both its water and its pulp are consumed, although it must be taken into account that it can be a bit indigestible for those with a more delicate stomach. Rambutan Rambutan is a tropical tree, native to Southeast Asia, which occurs mainly in hot climates and offers an exotic fruit of the same name. It is a sweet, smooth and pleasant fruit on the palate, with a flavor similar to that of grapes. Rambutan is rich in carbohydrates, vitamin C, potassium and fiber, making it suitable for hydrating, promoting intestinal transit and providing antioxidants to the body. Papaya Papaya is one of the most consumed tropical fruits in the world, and also one of the best. Hailing from the Central American region, it is a fruit loaded with nutrients. Among its many qualities, its ability to facilitate digestion stands out, thanks to its content in papain, a proteolytic enzyme that breaks down proteins in food. In addition to lightening digestion, it is ideal in weight control diets, due to its low calorie content (26 kcal / 100g) and lack of fat. Mangosteen Mangosteen is a fruit from Indonesia, grown only in Southeast Asia. The pulp and rind of this fruit is rich in hydroxycitric acid that slows the creation of fat, prevents excess cholesterol in the blood, causes a greater feeling of satiety and can be used as a treatment against obesity. Guava Guava grows mainly in the Caribbean and Central American regions. This intensely flavored fruit has five times more vitamin C than orange. In addition to having vitamins and fiber, it is an excellent source of potassium and has powerful antibacterial properties, which help stabilize sugar levels and stimulate the digestive process. You can take it in a salad or in a smoothie, combining it with the banana. Physalis Physalis is a round or oval fruit, yellow or orange, originating in Peru. Its flavor resembles tomato, but it has some citrus nuances, making it the ideal complement for cakes, jams and salads. Physalis is rich in vitamins A, B, and C, and minerals like iron, calcium, and phosphorus. Thanks to these nutrients, it is purifying and antioxidant. It also strengthens your defenses. Passion fruit The passion fruit, also known as the passion fruit, is typical of South and Central America. Due to its high content of potassium, fiber, and vitamins A and C, this fruit has grown in popularity lately. Its compounds are beneficial for relaxation, falling asleep and fighting aging. You can include it in your desserts, juices and smoothies. They will be delicious! Now that you know these 10 tropical fruits, why don't you dare to include them in your diet and thus enjoy all their benefits? If you still don't know about AFEMEFA Insurance, find out now about health insurance for the whole family and youth insurance.

CarboFix is a brand-new dietary formula that aids the body in natural weight loss. Have you ever thought about why some people never gain weight, no matter what they eat and how much they eat? The real secret lies in metabolism, which determines the fate of food inside the human body. People who are naturally blessed with a good metabolism do not need anything to maintain or lose weight, as their bodies are programmed to do it on their own. However, other people that are experiencing a slow metabolism fall prey to obesity, weight gain, and related medical conditions, which affects their confidence and quality of life.

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shradhaattumb · 4 years

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Global Bubble Tea Market Updates, News and Data 2019-2026

Summary

A new market study, titled “Global Bubble Tea Market -2019-2026” has been featured on WiseGuyReports.

The Global Bubble Tea Market is expected to grow at a CAGR of XX% to reach a market value of USD XX million by 2026. Bubble tea is a Taiwanese recipe made by blending a tea base with milk, fruit and fruit juices, then adding the signature “bubbles” - tapioca pearls that sit at the bottom. These fruit or tea infusions can be served either piping hot or iced cold, making a ever-so-quirky drink and snack. Bubble tea is usually served in transparent cups with a fat straw so that - as you sip - the tapioca balls (also known as “pearls” or “boba”) come shooting up it and can be chewed as you swallow down the liquid. It’s called bubble tea both because of the tapioca balls, and the floating “bubbles” created by the vigorous shaking involved in its blending. Global Bubble Tea Market– Market Dynamics The global Bubble Tea Market is primarily driven by health benefits that are associated with the bubble tea. The bubble tea with the base ingredients as green tea and black tea have various health benefits associated as reduced risk of cardiovascular disease, diabetes, arthritis and even cancer. This is due to the presence of polyphenols which have anti-inflammatory and antioxidant properties. Moreover, tea production rise in countries like China, India and others because of the increase in demand by the people as base ingredient in bubble tea.

ALSO READ: https://www.openpr.com/news/2111634/bubble-tea-market-global-industry-analysis-size-share

With the increasing flavors options and innovative launches in the bubble tea is also driving the market for the forecast period. A few of the most common flavors preferred by users in bubble tea comprises of chocolate, passion fruit, honeydew, taro, plum, lychee, strawberry, ginger, coffee, peach, and mango. For instance, in Japan, sushi shop chain Sushiro has collaborated with popular Taiwanese bubble tea chain Sharetea to create a boba milk tea that comes with glowing pearls, served up on Sushiro’s conveyor belts. This new beverage is called “Hikaru golden bubble tea”, and was launched on July 19, 2019. However, due to use of Addition artificial preservatives & color and excess sugar in the bubble tea which is making it unhealthy. Hence, hampering the growth of Bubble Tea. Global Bubble Tea Market– Segment Analysis By Base Ingredient type, the global Bubble Tea Market is segmented into Black Tea, Green Tea and others. Black Tea has the dominant position in the Bubble Tea and is expected to retain its dominance in the forecasted period. However, due to high health benefits and less calories the market for green tea is going to increase with rapid rate in the forecast period. It is expected that Black Tea product will grow at a CAGR of ~XX% during the forecast period. Global Bubble Tea Market– Geographical Analysis By geography, the global Bubble Tea Market is segmented into North America, Asia-Pacific (APAC), Europe, South America, and Middle East and Africa (MEA). Asia-Pacific (APAC) holds the largest market share for Bubble Tea. Due to the population growth and the affordable drink with high health benefits is driving the market in the region. However, Europe is after APAC in terms of market share of Bubble Tea, increasing demand for healthy drinks because of awareness among people for the healthy food and drink. Global Bubble Tea Market– Competitive Analysis Key players are adopting strategies such as investing in R&D, new product launches, expansion in distribution channels to stand out as strong competitors in the market. Global Bubble Tea is a competitive market with the presence of various global and regional players in the market. The major players include Bubble Tea House Company, Bobabox Limited, Cuppotee, and Fokus Inc. Other key players in the market include Gong Cha, Lollicup USA Inc., Sumo's (M) Sdn Bhd, Ten Ren's Tea Time, Troika JC. In February 2019, Boba Box Limited introduces 14 new flavours in European market. And are confident enough to attract wide audience for the bubble tea market. In July 2019, Secret Recipe Brand introduces New Boba Series. There will be a total of (8) different flavours in the Boba series which are: Boba Milk Tea, Boba Caramel Milk Tea, Boba Brown Sugar Milk Tea, Boba Brown Sugar with Milk, Boba Cham, Boba Kopi-C, Boba Midnight Blue and also Boba Signature Fruit Tea. Why Purchase the Report? • Visualize the composition of the global Bubble Tea Market across each indication, in terms of type and medications options, highlighting the key commercial assets and players. • Identify commercial opportunities in global Bubble Tea Market by analyzing trends and co-development deals. • Excel data sheet with thousands of data points of the global Bubble Tea Market - level 4/5 segmentation. • PDF report with the most relevant analysis cogently put together after exhaustive qualitative interviews and in-depth market study. • Product mapping in excel for the key products of all major market players Target Audience: • Equipment Suppliers/ Buyers • Service Providers/ Buyers • Industry Investors/Investment Bankers • Education & Research Institutes • Research Professionals • Emerging Companies • Manufacturers

FOR MORE DETAILS – https://www.wiseguyreports.com/reports/5613675-global-bubble-tea-market-2019-2026

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#Global Bubble Tea Market

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sheylafethurva · 4 years

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Gourdgeous

Vegetables, I can't say how much I love to cook them and eat them as much as I can. I've tried so many kinds of potatoes, leaves, roots, stems; you name it. Veggies are and always will be part of my diet no matter what. One thing that fascinates me about food, in general, is that there will always be something new to try. So when it comes to veggies, there are uncountable unknown ones out there, so there is always room for discoveries, therefore new recipes. I didn't have to walk miles and miles to find a brand new vegetable waiting for me to pick it up and start the fantastic journey of tasting something new. Or better them that, creating a dish with an ingredient I have never tried before. God knows how much I appreciate the feeling of not knowing what to expect from an ingredient.

This new vegetable I’m taking about is the Long Squash.

Silva S. (photographer).2020 Downtown, ON.

Have you ever heard of that? Well, I had not.

I was unpretentiously looking for some okra at a local Market near my house when my eyes went straight to this sort of zucchini? Different chayote? I definitely didn't know what vegetable it was. I just thought that it could be related to the pumpkin/squash family, but only because of its name.

I wasn't wrong; long squashes are part of the Curcubitaceae family or gourd family, which includes cucumbers, gourds, melons, squashes and pumpkins (The Editors of Encyclopaedia Britannica, 2017). Also known as Opo squash, it belongs to a subgroup of species called Calabash. These squashes have been planted and consumed for ages, coming primarily from Africa. Over the years, human migration was responsible for the dissemination of this veggie. It is called by many names, that vary depending on where it was cultivated. In China, where it is widely used, the name used is Opo. In the Philipines, Upo, in Korea, Bak and in Japan Yugao. Like any other calabash squashes, the Opo grows during long warm seasons and they need some any kind of support (trellis), so they have enough space to grow vertically, off the ground, preferably with air circulation so they can grow long and straight ( Opo Squash, (n.d.). Retrieved May 26, 2020, from https://specialtyproduce.com/produce/Opo_Squash_396.php) The names and region related are not a coincidence; these squashes are more commonly used in Asian countries. They are normally cooked, and used in curries, stews and soups.

Since I had never tasted it and cooked it, I decided to play safe. Since I love curries and squashes, why not make a curry, or even better, make a green curry, my favourite. I chose to roast the squash first, so its flavours could be enhanced with a smokiness touch. Let’s jump to the recipe of my version of Thai Long Squash green curry, where the squash is the star.

Thai Roasted Long Squash Green Curry

Serves 2

Roasted Squash

Ingredients:

1 medium Long Squash ( aproxm. 500g)

2 tbsp Olive oil

1 tsp Smoked Paprika

Salt and pepper to taste

Method:

1. Pre-heat the oven to 400F (200 degrees C) for about 10- 15 min

2. Wash the long squash, cut it lenghtwise and remove the seeds.

3. Cut it in medium dice

4. Toss the dices into a bowl with the olive oil and season them with the Paprika, salt and pepper.

5.Cover a baking tray with parchment paper and set the squash dices all over

6. Season it with the smoked Paprika, salt and pepper

7. Bake it for about 25 min or until it’s cooked and ligthly coloured.

The Curry

Serves 2

Ingredients

1 Roasted Long Squash

1 Tsp canola or avocado oil

4 tbsp green curry paste

1 small onion cut julienne

1 clove of garlic

1 tsp grated ginger

1 tsp grated gallangal

1 tsp lemongrass cut brunoise

1 tbsp palm sugar

1 small red bell pepper cut julienne

1 tsp fish sauce

Half a can of lychees

1 can coconut oil

2 Kaffir leaves

Method

1. Place the oil into the pan together with the green curry paste and let it cook for about 2 min in medium heat. Add the onions and garlic and sweat them.

2. Add the ginger, galangal, lemongrass and palm sugar. Let them release the fragrances and cook for about 5 minutes.

3. Add the red bell pepper, fish sauce and the lychees. Blend them well.

4. Add the can of cocunut, together with the kaffir leaves.

5. Let them curry cook for about 20 min in medium temp.

6. Serve with steamed jasmine rice

The results

How interesting is to think of a recipe using as the main element an ingredient you’ve never tasted before.

I thought of curry, because, as I said before, it was a safe choice. If this squash had a strong taste, it could blend with the other strong flavours in the curry, but if it had a mild taste, it could also work well and add texture to this veggie dish.

Silva S. (photographer).2020 Downtown, ON.

Just looking at it, I had the impression its taste would be similar to Zucchini. When I started to peel it, I could feel a subtle sap coming from the peel itself - similar to chayote, but much less intense.

I wouldn’t say that an aroma comes from it, but at the moment the knife cut its flesh, I could notice some sort of freshness in the air.

In terms of taste, I wanted to compare the taste of it raw and after being cooked, in that case, roasted. I was suprised because it has a very, very mild taste, but at the same time, that is some sort of astringency in its mouthfeel that makes this squash very different than the other I had tasted.

I wouldn’t say it has a remarkable taste of anything, but this characteristic can be very positive if we think about versatility.

If you like Zucchini, you’ll love long squash, and it can work as a substitute.

Silva S. (photographer).2020 Downtown, ON.

Its taste after being roasted is surprisingly good, slightly sweet and, obviously adorably smoked.

Silva S. (photographer).2020 Downtown, ON.

As for the curry, I would say it was a great choice. It worked very well as a meat substitute. It’s texture enriched the curry’s body and the smokiness coming from the roast added complexity and a touch of bitterness, just in the right amount.

Well, there’s a fun about the tasting. By the time I finished the curry, my husband and I were so hungry and so curious that we started eating at the moment it got ready. The thing is, I forgot to take a picture of the plated dish. Oh my God! When I realised that, I had already finished my plate and my husband was eating for the second time.

Silva S. (photographer).2020 Downtown, ON.

Sorry, not the best picture!

What can I say? It was a huge success. So I invite you to make it and taste it for yourself - and take a picture ;)

I will definitely use long squash in other recipes, I’m sure there are many other great dishes on the way.

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greenexperience · 7 years

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!! uhh raspberry and grape and tangelo and star fruit (or all of them / whatever the fuck u wanna answer lol)

im bored im doing all of them

peach: do you have any piercings or tattoos?

yep!! i have my bridge and septum pierced! I have two stick and pokes, on is a bee on my knee, and the other a line from a song on my shoulder!

raspberry: favorite flower?

L A V E N D E R

lemon: do you have any pets? what are their names?

I have three dogs, chippy, saidie, and daisy, and a turtle named shelly. they all live with my parents tho

mango: what is your trademark?

my hair, my love for fruit, my love for science, the unhealthy amounts of chai i drink

passion fruit: how would you describe your style?

like the lead singer of green day got lost in an REI

pineapple: sexual orientation?

bisexual with a very strong preference for women

strawberry: favorite desserts?

ice cream!

cherry: can you play any musical instruments or can you sing?

yep! i can play the tuba very well, and can sort of play the oboe and the flute, and i used to know how to play the clarinet/bass clarinet, trombone, and baritone

grape: if you could take a vacation anywhere in the world, where would you go?

hmmm. maybe italy

banana: favorite horror movies?

ok i know the babadook is a meme now but i saw it for the first time right when it came out and loved it! I also really love jennifers body, which is more of a comedy i guess but whatevs

blackberry: is your life an action film, a comedy, a romantic comedy, or drama?

it would be a mix- think footloose meets the scary movie franchise, meets tarzan

pomegranate: when do you feel the most confident?

probably when im doing science or math and im really getting it y know?

cantaloupe: what are your parents’ names?

ellie and dave!!

guava: dark & dramatic makeup or natural makeup?

for my own face, natural/none

tangelo: if you could be any mythical creature, which would you be?

uuuuhhhhh if it’s ANY mythical creature then like. i just wanna be a shapeshifter of some kind

plum: favorite clothing brands?

…REI and old navy. im a gay mom leave me be

coconut: favorite perfume?

death and decay, and smugglers soul by lush!!

lychee: satin or lace?

depends on where we’re talking. love the look of lace underwear, hate the feel. like the feel of satin, doesn’t make great underwear (doesn’t breathe well)so idk. neither. both. who cares fabric is fake

blueberry: what do you want to dress up as for halloween?

tbh i hate dressing up for halloween it makes me really anxious bc i feel like evey1 is judging me?

apple: what do you use more, tumblr or twitter?

tumblr

kiwi: what’s something that fascinates you?

a much easier question to answer would be what DOESN’T fascinate me.the answer to that question is taxes, the lives/feelings of straight white men, art.

watermelon: do you have a job? if so, what is your job title?

L O L

papaya: what song describes your aesthetic?

TOTO AFRICA

cranberry: favorite time of the day; morning, afternoon, dusk, or night?

morning!

nectarine: would you consider yourself an emotional person?

im more emotion than i am person yes

orange: do you have long eyelashes?

yea but they grow straight out so it doesn’t look like it lol

apricot: what do you do when you’re sad?

uhh depends on what kind of sad. if im depressed, i sit around and watch videos, if i’m Trauma Sad™ i normally go for a drive or read a trauma related poetry book, if im just plain ol said or stressed i like to clean

star fruit: favorite sea creature?

oh good lord theres so many. uuuh bowhead whales. mantis shrimp. japanese spider crabs, christmas tree worms, basking sharks, goblin sharks.. i could go on but if i have to pick an absolute favorite? sarcastic fringehead. they look like me. google it you wont regret it

dragonfruit: do you drink alcohol?

yea, not as much as i used to i guess? but yes

#thnk u angel ur my fave <33333 #woodlandwanderess #ask

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virginiaovers · 6 years

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Jamaican Ackee and Saltfish: Get To Know Our National Dish

When people think of Jamaican cuisine, foods like jerk chicken and beef patties often come to mind. Granted, those are wonderful Jamaican street food dishes. But, they only constitute a fraction of what Jamaican cuisine has to offer. A lively mix of indigenous and immigrant cultures, Jamaican food is a unique blend of influences from European, African, Asian, and Native American cooking styles. Ackee and saltfish, Jamaica’s national dish, is a perfect example of this fusion of cultures.

What is Ackee and Saltfish?

Una publicación compartida de Chris De La Rosa (@caribbeanpot) el 9 Ago, 2016 a las 6:05 PDT

Saltfish and ackee is a savory breakfast dish made with salted cod and boiled ackee fruit as the main ingredients. Onions, scotch bonnet peppers, and sweet peppers are also added, but more vegetables can be used depending upon one’s tastes. Spices like thyme, black pepper, and allspice, or pimiento, are also essential components. This flavorful and vibrant dish is usually served with Jamaican fried dumplings, a popular side course made of fried dough.

TAKEAWAY: Did you know that parts of the Ackee fruit are actually poisonous? It’s true. Because of this, countries such as the United States place shipping restrictions on the Ackee fruit during the import process. The rind and seeds of an Ackee fruit have high enough concentrations of hypoglycin A. That’s why the FDA recommends not consuming the fruit until a certain point in it’s ripening process and to never consume certain portions of this fruit at any time.

What is Ackee?

This about as Jamaican as it gets.

#ackee #jamaica

Una publicación compartida de flordibrava (@lauralovelynyc) el 3 May, 2018 a las 9:49 PDT

This unique fruit is a type of soapberry that grows in pods, which come from a type of evergreen tree native to West Africa. Ackee is considered Jamaica’s national fruit and is a relative of the lychee. Once the pods ripen, they turn red and open. This process reveals the fruit’s yellowish, edible flesh called arilli, as well as its seeds. The large, black seeds are inedible and highly toxic.

As a matter of fact, chefs must be careful. The fruit can be poisonous if not properly prepared before eating, much like cassava root. As long as care is exercised when harvesting and preparing the fruit for consumption, it is a tasty and necessary ingredient for this delightfully exotic dish. CooksInfo has an article with further information about safe handling and cooking Ackee fruit.

How I Learned to Eat (and Cook) Like a Jamaican

Una publicación compartida de Amazing Ackee (@amazingackee) el 23 Jun, 2018 a las 8:05 PDT

My first experience with Jamaican cuisine was in college when my friend Sarah invited me to lunch at a Caribbean bakery and grill. Sarah was a first-generation American, whose family was originally from Jamaica. Naturally, she grew up eating things like oxtail, plantains, and the like.

Because I had never had Jamaican food before, I saw going to this restaurant as something of an adventure. I decided to order braised oxtail with a side of Jamaican dumplings. After that day, the rest is history. I was hooked! I went to that Caribbean place as often as I could, just to try a new dish. When I told Sarah how much I loved going there and tasting different Jamaican meals, she offered to share some recipes with me. It is my pleasure to pass one along.

Sarah’s Ackee and Saltfish Recipe

1/2 lb. of dried and salted cod

1 can of ackee fruit

A medium onion, chopped

A medium tomato, chopped

A bell pepper, chopped

1/3 of a scotch bonnet pepper, seeds removed

1 sprig of thyme

4 cloves of garlic, minced

1 tsp. of black pepper

1/4 tsp. of allspice, ground

3 tbsp. of oil or butter

Soak the salted cod in cold water overnight and change the water several times to remove the excess salt. Drain the cod, then simmer in a pot of boiling water until tender, or about 15-20 minutes. Once tender, drain the cod and allow to cool.

When the fish is cool, flake it with a fork, taking care to remove any bones and skin. Heat the butter or oil over medium-high heat in a skillet and saute the peppers, onion, and garlic for two minutes. Add the salt fish and tomatoes to the skillet and saute for another 10 minutes. Add the drained ackee to the skillet, stirring gently to incorporate, and cook for about five minutes.

Serve with Jamaican dumplings or another starchy side, like rice or plantains. Follow this recipe, and you’ll be well on your way to cooking like a Jamaican. And if you are not the cooking type, try this delicious exotic dish, and you’ll surely be eating like a Jamaican.

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kisan512posts · 4 years

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Fruit Concentrates Market 2020 Global Share, Trend And Opportunities Forecast To 2025

Fruit Concentrate Industry

Description

The global fruit concentrate market is expected to grow at a CAGR of 5.5% and is estimated to reach $38 billion by 2021 from $29.3 billion in 2016. Fruit concentrates are generally frozen and concentrated forms of fruit juices and juice drink blends. They are concentrated by removing water making shipping, transportation and warehousing easier and cheap. Juice concentrates are frozen and stored, increasing the amount of time it will stay fresh after purchasing.

Fruit concentrates generally substitute sugar in various food items such as cakes, juices, chocolates and others by acting as natural sweeteners. They are minimally processed to preserve the natural flavour and colour. Fruit concentrates are gaining significance in the market because of its convenience in use and a larger shelf life. It has become a staple product in many homes due to its low price as compared to fresh fruit juice. The demand is also increased for infants and dairy foods.

Since the COVID-19 virus outbreak in December 2019, the disease has spread to almost 100 countries around the globe with the World Health Organization declaring it a public health emergency. The global impacts of the coronavirus disease 2019 (COVID-19) are already starting to be felt and will significantly affect the Fruit concentrates market in 2020.

COVID-19 can affect the global economy in three main ways: by directly affecting production and demand, by creating supply chain and market disruption, and by its financial impact on firms and financial markets.

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The rise in demand for healthy, convenient and packaged fruit supplements coupled with increasing health consciousness and awareness for the ill effects of alcoholic beverages are majorly driving the market. Apart from being healthy, the concentrates are high in calories and sugar which restricts its use by diabetes patients and obese people. In the modern lifestyle almost everyone is suffering from obesity and diabetes which limits the market growth.

The fruit concentrate market is segmented based on fruit types like orange, apple, pineapple, banana etc. and also on the basis of application which includes dairy products, juices, squash, soft drinks, frozen products and baby food. Among the fruit type different geographical segment have different leading market and in application type, juice segment is expected to occupy the largest position.

Geographically the market is segregated into North America, Europe, Asia-Pacific, Latin America, Middle east and Africa. Asia Pacific was the largest market for fruit concentrates in 2015 followed by North America and Europe. China dominates globally in the apple concentrates market while Poland accounts for more than 50% share in the European region. Spain, Brazil and US are the major producers of orange juice. India is dominating the mango concentrate market with highest exports.

Key players dominating the fruit concentrate market are Kerry Group Plc., AGRANA group, Dohler group, Coca Cola’s minute maid, Capricon, Oceanaa, Acerola, Cherimoya, Lychee and starfruit. Minute maid is leading the orange juice market.

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Table of Content

1. Introduction

1.1 Market Definition

1.2 Study Deliverables

1.3 Base Currency, Base Year and Forecast Periods

1.4 General Study Assumptions

2. Research Methodology

2.1 Introduction

2.2 Research Phases

2.2.1 Secondary Research

2.2.2 Primary Research

2.2.3 Econometric Modelling

2.2.4 Expert Validation

2.3 Analysis Design

2.4 Study Timeline

3. Overview

3.1 Executive Summary

3.2 Key Inferences

3.3 New Developments

4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)

4.1 Market Drivers

4.2 Market Restraints

4.3 Key Challenges

4.4 Current Opportunities in the Market

5. Market Segmentation

5.1 By Fruit Type

5.1.1 Orange

5.1.2 Apple

5.1.3 Pineapple

5.1.4 Banana

5.1.5 Other Fruits

5.2 Application

5.2.1 Dairy Products

5.2.2 Juices

5.2.3 Squash

5.2.4 Soft Drinks

5.2.5 Frozen Products

5.2.6 Baby Food

….

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8. Market Leaders’ Analysis

8.1 Kerry Group Plc.

8.1.1 Overview

8.1.2 Product Analysis

8.1.3 Strategic Evaluation and Operations

8.1.4 Financial analysis

8.1.5 Legal issues

8.1.6 Recent Developments

8.1.7 SWOT analysis

8.1.8 Analyst View

8.2 AGRANA group

8.3 Dohler group

8.4 Coca Cola’s minute maid

8.5 Capricon

8.6 Oceanaa

8.7 Acerola

8.8 Cherimoya

8.9 Lychee

8.10 Starfruit

9. Competitive Landscape

9.1 Market share analysis

9.2 Merger and Acquisition Analysis

9.3 Agreements, collaborations and Joint Ventures

9.4 New Product Launches

10. Expert Opinions

10.1 Market Outlook

10.2 Investment Opportunities

Appendix

a) List of Tables

b) List of Figures

Continued…

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yourpooja123-blog · 5 years

Text

Guanabana Market : Repository of Analysis and Information for Every Facet of the Market 2018 – 2028

In the recent years, there is a massive market growth in fruit & its processing industries due to increased organic demand among the people. Especially there is huge demand & interests for tropical & sub-tropical fruits as it consists of more antioxidants & medicinal values. Guanabana is one such tropical fruit, commonly known as Soursop because of its slightly acidic taste. It is an evergreen plant which is native to tropical regions of North & Latin America, however, Guanabana is now widely consumed around the world. Guanabana Market is adaptable to regions with high humidity and relatively warm winters, accounting for its high production.

Generally, Guanabana is consumed as a fresh pulp or fruit extracts & desserts further it is commercially used to prepare juice, candy, tea, oil, sorbet and ice cream all over the world. Guanabana is widely known for its cytotoxic nature due to the presence of an active compound called as ‘acetogenin’ which helps in reducing the growth of cancer cells. As Guanabana leaves are rich in vitamin A & vitamin C it is highly utilized in Cosmetic & personal care. Due to increased production of Guanabana in organic farms of Brazil, Columbia, Bolivia & Mexico, there is an emerging market growth in its value-added products.

To obtain all-inclusive information on forecast analysis of global market, request a PDF brochure here.

Organic fruits, especially tropical fruits have uprising market globally. Guanabana is not only taken as fruit pulp & juices but also as fruit powder, smoothie, mousse, ice cream, non-fat yogurt. As per consumer’s need the extracts of Guanabana is also combined with other tropical fruits extracts such as mango, lychee pineapple and marketed over the world. In rural areas of North & Latin America, the Guanabana leaf extracts are used for its anti-parasitic action. In regions of Africa & Asia, the oil from Guanabana is extracted & used to treat fever, chills, and insomnia, rheumatism & skin diseases such as eczema, psoriasis, acne, which expanded its local production over those regions.

Recently Guanabana is introduced to Southeast Asia & Australia including China, Srilanka, East & south of India, Indonesia where it got a remarkable response from consumers which is anticipated to its market growth overall. Guanabana is also consumed as a capsule for dietary supplements that promote strong immune system & healthy regeneration in Middle East & United States. Various farmers, entrepreneurs, food processors, organic gardeners, distributors show a keen interest in Guanaba creating surplus products from Guanabana. It is forecasted to be expanding its market globally in future.

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Along with the medicinal values & therapeutically uses Guanabana has got tempting sweet & sour taste which attracts the consumers globally. Already, Guanabana has been used in various food products such as Juice, leaf extracts, Muffins, Custard, yogurt, ice creams and has got huge market demands by consumers everywhere. So, there would be greater market returns on investing in Guanabana in the forecasted period.

In terms of consumption, Guanabana is highly consumed in Latin America as raw pulp, fresh blend juice & Cosmetic oils followed by North America where it is consumed as Desserts, Dietary supplements & Organic tea. It keeps augmenting in regions of Africa & Asia as organic fruit, smoothie & liquid extracts. It can be said that the product type & product distribution of Guanabana is growing in accordance with the demand of consumers.

For more actionable insights into the competitive landscape of global market, get a customized report here.

The company will follow a modeling-based approach and triangulation methodology to estimate data covered in this report. A detailed market understanding and assessment of the applications, types, forms, and end uses of the product segments covered in the study is followed by carrying out a demand-side approach to estimate the sales of target product segments, which is then cross-referenced with a supply-side assessment of value generated over a pre-defined period. The statistics and data are collected at a regional level, consolidated and synthesized at a global level to estimate the overall market sizes.

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paullassiterca · 5 years

Text

8 Fruits and Veggies That Could Be Considered Poisonous

What do ackee, cassava, cycad, lychee, potatoes, red kidney beans, starfruit and sugar cane have in common? While that question may sound like the opening line of an offbeat joke, the health-related similarity these fruits and vegetables share is no laughing matter.

Plants, like animals, employ various strategies to ensure their survival, and naturally occurring toxins help some plants resist disease and insects.

While you may think everything in nature is suitable for human consumption, each one of the fruits and vegetables mentioned above contains small amounts of toxins that may harm your health when ingested at certain times or in large amounts.

As reported by CNN,1 there are important considerations you must keep in mind should any of these “natural-born killers” appear on your grocery list.

Ackee: Jamaica’s National Fruit Must Be Cooked Before Eaten

In Jamaica and West Africa, where the ackee fruit is grown, the toxic risks of the plant are well understood. Similar to starfruit, unripe and unopened ackee contains a poison known as hypoglycin, which, according to Medscape,2 can lead to a potentially fatal toxicity known as “Jamaican vomiting sickness.”

Nonetheless, ackee endures as the national fruit of Jamaica, even taking its place alongside saltfish as part of the country’s national meal.

Given its mild flavor and buttery, creamy texture, ackee is usually treated as a vegetable in cooking, as opposed to a fruit. It is used in many savory dishes because it pairs well with other vegetables, meat and fish.

To ensure the elimination of potentially harmful toxins, ackee is most often boiled, and always must be cooked before it can be eaten. Most natives know what to do in cases where unripe ackee is ingested, says Peter Spencer, Ph.D., professor of neurology at Oregon Health and Science University School of Medicine:

“It’s well-known in Jamaica if your child eats an unopened or unripe ackee fruit, you better get ready to take them to the hospital or give a spoon of sugar to increase glucose.”

An outbreak of epidemic fatal encephalopathy that killed 29 school-aged children in Burkina Faso, West Africa, was linked to ackee poisoning.3 Due to its potentially lethal nature, authors of a 2004 study4 published in Food and Chemical Toxicology, validate Spencer’s suggestion to administer sugar quickly. They said:

“[C]onsidering the high lethality of ackee intoxication, the total absence of any existing treatment and the safety of glucose administration, we recommend at this stage to use early sugar or glucose administration in the field, in addition to a specific population-based prevention program.”

Cassava Root Naturally Contains Cyanide

According to CNN,5 cassava, also known as yucca, follows closely behind corn and rice as the most important calorie source in Africa, South America and parts of Asia. Some 600 to 800 million people worldwide are believed to consume cassava daily.

Cassava is most commonly baked, boiled or fried, releasing a gummy, starchy texture. It can also be ground into flour.

Organic cassava is a primary ingredient in my cocoa-cassava gourmet snack bars, one of my favorite occasional treats. Processed under rigorous health and safety standards, the organic cassava used in my snack bars adds a hint of sweetness and moisture, as well as calcium.

Regardless of its preparation method, cassava must be processed properly; otherwise it is poisonous. “It feeds millions across the world,” Spencer notes. “But if you’re very poor and don’t have time to process it, then you come down with disease.”6

Of the two main types of cassava — sweet and bitter — bitter contains the most concentration of a cyanide-inducing compound called cyanogenic glycosides, more than 50 milligrams per kilogram. Hydrogen cyanide is released from the cyanogenic glycosides through chewing when it is mixed with enzymes, resulting in the release of hydrogen cyanide.

Whereas the sweet variety only requires boiling to reduce its potential cyanide content to non-toxic levels, the bitter root contains more toxins and therefore requires both soaking and cooking prior to consumption.

Signs of cyanide poisoning include convulsions, diarrhea, mental confusion, stomach pain, twitching and vomiting. According to the U.S. National Institutes of Health,7 cassava’s toxins can also cause sudden, irreversible paralysis, commonly known as “konzo.”

Konzo most often affects people living in developing regions affected by armed conflict, drought or famine, who may be at risk of eating cassava unprocessed. According to the authors of a 2011 study published in PLOS — Neglected Tropical Diseases:8

“Increasing cassava production, declining production of other foods, global warming, more frequent droughts, wars and population displacement have set the scene for konzo to persist …

Immediate interventions to prevent konzo in affected areas, such as … the wetting method to detoxify cassava flour in some affected areas, are essential.”

Says Dr. Desire Tshala-Katumbay, staff scientist at the Oregon Institute of Occupational Health Sciences:9

“There is more attention [being given] to the problem and more research is being done. I hope in time we will get enough expertise to … think about interventions to protect children from brain damage related to malnutrition and cassava toxicity.”

The video below, produced by a Kenyan news station, highlights the negative effects of ingesting unprocessed cassava.

youtube

Cycad Toxins Must Be Removed Before Any Part May Be Eaten Safely

Cycad sago is a starch extracted from the stems of ancient, highly toxic palm-like plants that grow in tropical regions around the world. Sago is used for both food and medicine but, like cassava, requires extensive processing to be safe for human consumption.

Sago can be rolled into balls, mixed with boiling water to create a glue-like porridge called papeda, formed into pancakes or produced commercially in the form of “pearls.”

Sago pearls, which are similar in appearance to pearled starches such as potato or tapioca, can be boiled with sugar and water or milk to make a sweet pudding. “This is an ancient plant, but is one of the most toxic plants on the planet,” Spencer noted.

“It’s strongly implicated in the induction of neurodegenerative disease.”10 For example, consumption of cycad seeds may play a role in Guam disease, a neurological disease similar to Alzheimer’s and Parkinson’s common to the island of Guam, where the plant originates.

The process of detoxifying cycads varies by region, but generally involves aging, cooking, fermentation and washing. Regardless of the method, two known neurotoxins, BMAA (B-methylamino-L-alanine) and cycasin, must be removed before any part of the cycad plant can be safely eaten.

Sago is nearly pure carbohydrate and has very little nutritional value. Sago cycad trees are commonly found in areas unsuited for other forms of agriculture. Because they thrive in drought conditions, sago cycads are commonly known as a famine food. A 2014 study, published in Neurología, underscored the importance of taking a cautionary approach to cycads. Researchers noted:11

“Cycads contain neurotoxic compounds that may contribute to the development of neurological diseases when ingested improperly. We must be mindful of the fact that while some plants … may fill the food gap for vulnerable populations, they can also be toxic and have a negative impact on health.”

Lychee Toxins Can Lead to Fever, Convulsions and Seizures

Despite its spiky exterior, when enjoyed at its peak, lychee fruit can be smooth, juicy and beautifully sweet. Unfortunately, this tasty exotic fruit, also known as litchi, can be toxic and sometimes fatal when eaten before it is ripe. Malnourished children are at particularly high risk for serious illness and death from lychee poisoning.

Lychee toxicity is thought to be the cause of a mysterious illness that has affected the town of Muzaffarpur in Bihar, India, the country’s largest lychee-producing region, annually since 1995. Every year around May and June, hundreds of children have been hospitalized due to convulsions, fevers and seizures, attributed to what locals call “chamki ki bimari,” or “tinsel disease.”12

A report13 published in The Lancet Global Health medical journal claims the devastating disease is very likely caused by lychee. One of the study authors, Dr. Padmini Srikantiah, neurologist and lead investigator in Muzaffarpur on behalf of the U.S. Centers for Disease Control and Prevention office in New Delhi, suggests toxins from unripe lychee can cause extremely low blood sugar.

Dangerously low blood-sugar levels set the stage for encephalopathy, a disease that affects the function or structure of your brain. In the Lancet report, Srikantiah and her team shared the following comments related to lychee consumption and the mysterious illness plaguing Muzaffarpur’s children:

“[T]o the best of our knowledge, this is the first comprehensive confirmation that this recurring outbreak of acute encephalopathy is associated with both hypoglycin A and MCPG (methylene cyclopropyl glycine) toxicity from [lychee] consumption. This illness is also associated with absence of an evening meal.

To prevent illness and save lives in Muzaffarpur, we recommended minimizing [lychee] consumption among young children, ensuring children in the area receive an evening meal throughout the outbreak season, and implementing rapid glucose correction for children with suspected illness.”

Potatoes Can Be Poisonous When Sprouted or Green in Color

While potatoes originated in South America, they are cultivated worldwide today, taking their place as the world’s fourth largest crop. Despite boasting more than 100 varieties, the majority of potatoes sold and consumed are in the form of greasy French fries or potato chips. Processed potato products contain trans fat and very often chemical additives and other processed ingredients that contribute to chronic health conditions such as cancer, heart disease and obesity.

According to Medline Plus,14 while most potatoes are safe for consumption, you should definitely avoid eating potatoes that are green in color or those that have sprouted, unless you have removed the sprouts. This is due to the likely presence of a toxin called solanine, which develops with exposure to light. For this reason, always store potatoes in a cool, dark place, but never in the refrigerator.

If you eat too many toxic potatoes, you may experience vomiting, stomach and abdominal pain, hallucinations and even paralysis. Signs of solanine toxicity include a bitter taste or burning sensation. If you think you are at risk of poisoning, call your local poison-control center. In the U.S., the national toll-free number for the American Association of Poison Control Centers is 1-800-222-1222.

While not immediately life-threatening, consuming fried potatoes also puts you at risk for a cancer-causing and potentially neurotoxic chemical called acrylamide. Acrylamide is the byproduct of a chemical reaction between sugars and the amino acid asparagine at temperatures above 250 degrees F (120 degrees C).

Carbohydrate-rich foods such as French fries and potato chips, which are heated to very high levels to produce a browned or charred surface, are likely to contain high amounts of acrylamide.

Red Kidney Beans Should Not Be Eaten Raw

The toxin phytohemagglutinin is common in many varieties of beans, but concentrations are especially high in raw, red kidney beans. Fortunately, by cooking red kidney beans you can reduce the toxicity level sufficiently for them to be safely eaten. The U.S. Food and Drug Administration (FDA)15 states eating as few as four or five raw beans may cause symptoms, which generally develop within one to three hours.

Onset of phytohemagglutinin toxicity is often marked by extreme nausea, followed by vomiting (potentially severe) and diarrhea a few hours later. Some sufferers also report abdominal pain. Recovery is generally quick — within three or four hours after symptoms begin.

If you use a slow cooker or Crock Pot to cook red kidney beans, take care to ensure the beans are cooked at a sufficiently high setting to destroy the toxic lectin. The FDA notes several incidents of poisoning have been associated with the use of these kitchen appliances.16

While somewhat less toxic, white kidney beans, also known as cannellini beans, also should be cooked thoroughly before eating. Cannellini beans contain about one-third of the toxicity of red kidney beans when consumed raw.

Starfruit Toxins Dangerous for Those With Compromised Kidney Function

Starfruit, so named for its shape when cut, originated in Asia but is now grown in warm climates around the world. It is used as an herbal remedy for a range of ailments, such as coughs, headaches, parasite infections and vomiting. Starfruit boasts a yellow-greenish skin, and its taste ranges from bitter to sweet. The sweet type is known to have thicker flesh.

While generally safe for most consumers, starfruit contains a neurotoxin your body will not be able to safely process if you suffer from kidney disease, says the U.S. National Kidney Foundation.17 Symptoms of starfruit poisoning include hiccups, mental confusion, seizures and sometimes death.

A 2015 study18 suggests individuals with healthy kidneys should take care to not overconsume starfruit given the possibility of developing kidney problems due to excessive or prolonged consumption. As such, I recommend you eat starfruit only occasionally.

Sugar Cane Dangerous if Moldy Due to Common Fungus

Given my beliefs about the negative effects of sugar on your body, as well as the addictive nature of sugar, I would never recommend eating raw sugar cane. Another reason you should avoid consuming raw sugar cane relates to the presence of a common fungus that develops when the cane is stored for several months.

The fungus, called artbrinium, produces toxins in both adults and children that may result in coma, convulsions, dizziness, headaches, spasms, staring to one side and vomiting. Children, however, are at greater risk. Spencer said, “If a child eats that fungus, it can cause death or lifelong neurological disease.”19

Sugar cane has been noted as one of the top 10 mycotoxic foods, as outlined in the book “Mold: The War Within,” by Kurt and Lee Ann Billings. In simplest terms, mycotoxins are fungal poisons. The Billings present many natural treatments for mold toxicity, which may be of interest if you have a sensitivity to mold.

Awareness Is Your First Line of Defense

The best way to avoid ingesting plant toxins is to be aware of what you are eating and informed about any potential toxins in your food. This article touched on a handful of fruits and vegetables — clearly there are countless other food items that may be of concern to you personally. It’s worth your time and your health to become educated.

In particular, you should take action if you believe something you’ve eaten once, or eat on a regular basis, may be having a negative effect on your body and sense of well-being. This is a good opportunity for me to remind you that it will be impossible to achieve optimal health unless you eat foods that nourish and support your body. If you have not yet had a chance to check out my Nutrition Plan, consider doing so today.

from Articles http://articles.mercola.com/sites/articles/archive/2019/01/26/fruits-vegetables-contain-poison.aspx source https://niapurenaturecom.tumblr.com/post/182313709231

0 notes

jerrytackettca · 5 years

Text

8 Fruits and Veggies That Could Be Considered Poisonous

Plants, like animals, employ various strategies to ensure their survival, and naturally occurring toxins help some plants resist disease and insects.

As reported by CNN,1 there are important considerations you must keep in mind should any of these "natural-born killers" appear on your grocery list.

Ackee: Jamaica's National Fruit Must Be Cooked Before Eaten

Nonetheless, ackee endures as the national fruit of Jamaica, even taking its place alongside saltfish as part of the country's national meal.

"It's well-known in Jamaica if your child eats an unopened or unripe ackee fruit, you better get ready to take them to the hospital or give a spoon of sugar to increase glucose."

An outbreak of epidemic fatal encephalopathy that killed 29 school-aged children in Burkina Faso, West Africa, was linked to ackee poisoning.3 Due to its potentially lethal nature, authors of a 2004 study4 published in Food and Chemical Toxicology, validate Spencer's suggestion to administer sugar quickly. They said:

"[C]onsidering the high lethality of ackee intoxication, the total absence of any existing treatment and the safety of glucose administration, we recommend at this stage to use early sugar or glucose administration in the field, in addition to a specific population-based prevention program."

Cassava Root Naturally Contains Cyanide

Cassava is most commonly baked, boiled or fried, releasing a gummy, starchy texture. It can also be ground into flour.

Regardless of its preparation method, cassava must be processed properly; otherwise it is poisonous. "It feeds millions across the world," Spencer notes. "But if you're very poor and don't have time to process it, then you come down with disease."6

Signs of cyanide poisoning include convulsions, diarrhea, mental confusion, stomach pain, twitching and vomiting. According to the U.S. National Institutes of Health,7 cassava's toxins can also cause sudden, irreversible paralysis, commonly known as "konzo."

"Increasing cassava production, declining production of other foods, global warming, more frequent droughts, wars and population displacement have set the scene for konzo to persist …

Immediate interventions to prevent konzo in affected areas, such as … the wetting method to detoxify cassava flour in some affected areas, are essential."

Says Dr. Desire Tshala-Katumbay, staff scientist at the Oregon Institute of Occupational Health Sciences:9

"There is more attention [being given] to the problem and more research is being done. I hope in time we will get enough expertise to … think about interventions to protect children from brain damage related to malnutrition and cassava toxicity."

The video below, produced by a Kenyan news station, highlights the negative effects of ingesting unprocessed cassava.

Cycad Toxins Must Be Removed Before Any Part May Be Eaten Safely

Sago can be rolled into balls, mixed with boiling water to create a glue-like porridge called papeda, formed into pancakes or produced commercially in the form of "pearls."

Sago pearls, which are similar in appearance to pearled starches such as potato or tapioca, can be boiled with sugar and water or milk to make a sweet pudding. "This is an ancient plant, but is one of the most toxic plants on the planet," Spencer noted.

"It's strongly implicated in the induction of neurodegenerative disease."10 For example, consumption of cycad seeds may play a role in Guam disease, a neurological disease similar to Alzheimer's and Parkinson's common to the island of Guam, where the plant originates.

"Cycads contain neurotoxic compounds that may contribute to the development of neurological diseases when ingested improperly. We must be mindful of the fact that while some plants … may fill the food gap for vulnerable populations, they can also be toxic and have a negative impact on health."

Lychee Toxins Can Lead to Fever, Convulsions and Seizures

Lychee toxicity is thought to be the cause of a mysterious illness that has affected the town of Muzaffarpur in Bihar, India, the country's largest lychee-producing region, annually since 1995. Every year around May and June, hundreds of children have been hospitalized due to convulsions, fevers and seizures, attributed to what locals call "chamki ki bimari," or "tinsel disease."12

"[T]o the best of our knowledge, this is the first comprehensive confirmation that this recurring outbreak of acute encephalopathy is associated with both hypoglycin A and MCPG (methylene cyclopropyl glycine) toxicity from [lychee] consumption. This illness is also associated with absence of an evening meal.

Potatoes Can Be Poisonous When Sprouted or Green in Color

While potatoes originated in South America, they are cultivated worldwide today, taking their place as the world's fourth largest crop. Despite boasting more than 100 varieties, the majority of potatoes sold and consumed are in the form of greasy French fries or potato chips. Processed potato products contain trans fat and very often chemical additives and other processed ingredients that contribute to chronic health conditions such as cancer, heart disease and obesity.

Carbohydrate-rich foods such as French fries and potato chips, which are heated to very high levels to produce a browned or charred surface, are likely to contain high amounts of acrylamide.

Red Kidney Beans Should Not Be Eaten Raw

Starfruit Toxins Dangerous for Those With Compromised Kidney Function

Sugar Cane Dangerous if Moldy Due to Common Fungus

The fungus, called artbrinium, produces toxins in both adults and children that may result in coma, convulsions, dizziness, headaches, spasms, staring to one side and vomiting. Children, however, are at greater risk. Spencer said, "If a child eats that fungus, it can cause death or lifelong neurological disease."19

Sugar cane has been noted as one of the top 10 mycotoxic foods, as outlined in the book "Mold: The War Within," by Kurt and Lee Ann Billings. In simplest terms, mycotoxins are fungal poisons. The Billings present many natural treatments for mold toxicity, which may be of interest if you have a sensitivity to mold.

Awareness Is Your First Line of Defense

The best way to avoid ingesting plant toxins is to be aware of what you are eating and informed about any potential toxins in your food. This article touched on a handful of fruits and vegetables — clearly there are countless other food items that may be of concern to you personally. It's worth your time and your health to become educated.

In particular, you should take action if you believe something you've eaten once, or eat on a regular basis, may be having a negative effect on your body and sense of well-being. This is a good opportunity for me to remind you that it will be impossible to achieve optimal health unless you eat foods that nourish and support your body. If you have not yet had a chance to check out my Nutrition Plan, consider doing so today.

from http://articles.mercola.com/sites/articles/archive/2019/01/26/fruits-vegetables-contain-poison.aspx

source http://niapurenaturecom.weebly.com/blog/8-fruits-and-veggies-that-could-be-considered-poisonous

0 notes

jakehglover · 5 years

Text

8 Fruits and Veggies That Could Be Considered Poisonous

Plants, like animals, employ various strategies to ensure their survival, and naturally occurring toxins help some plants resist disease and insects.

As reported by CNN,1 there are important considerations you must keep in mind should any of these "natural-born killers" appear on your grocery list.

Ackee: Jamaica's National Fruit Must Be Cooked Before Eaten

Nonetheless, ackee endures as the national fruit of Jamaica, even taking its place alongside saltfish as part of the country's national meal.

"It's well-known in Jamaica if your child eats an unopened or unripe ackee fruit, you better get ready to take them to the hospital or give a spoon of sugar to increase glucose."

An outbreak of epidemic fatal encephalopathy that killed 29 school-aged children in Burkina Faso, West Africa, was linked to ackee poisoning.3 Due to its potentially lethal nature, authors of a 2004 study4 published in Food and Chemical Toxicology, validate Spencer's suggestion to administer sugar quickly. They said:

Cassava Root Naturally Contains Cyanide

Cassava is most commonly baked, boiled or fried, releasing a gummy, starchy texture. It can also be ground into flour.

Signs of cyanide poisoning include convulsions, diarrhea, mental confusion, stomach pain, twitching and vomiting. According to the U.S. National Institutes of Health,7 cassava's toxins can also cause sudden, irreversible paralysis, commonly known as "konzo."

"Increasing cassava production, declining production of other foods, global warming, more frequent droughts, wars and population displacement have set the scene for konzo to persist …

Immediate interventions to prevent konzo in affected areas, such as … the wetting method to detoxify cassava flour in some affected areas, are essential."

Says Dr. Desire Tshala-Katumbay, staff scientist at the Oregon Institute of Occupational Health Sciences:9

The video below, produced by a Kenyan news station, highlights the negative effects of ingesting unprocessed cassava.

youtube

Cycad Toxins Must Be Removed Before Any Part May Be Eaten Safely

Sago can be rolled into balls, mixed with boiling water to create a glue-like porridge called papeda, formed into pancakes or produced commercially in the form of "pearls."

Lychee Toxins Can Lead to Fever, Convulsions and Seizures

Potatoes Can Be Poisonous When Sprouted or Green in Color

Carbohydrate-rich foods such as French fries and potato chips, which are heated to very high levels to produce a browned or charred surface, are likely to contain high amounts of acrylamide.

Red Kidney Beans Should Not Be Eaten Raw

Starfruit Toxins Dangerous for Those With Compromised Kidney Function

Sugar Cane Dangerous if Moldy Due to Common Fungus

The fungus, called artbrinium, produces toxins in both adults and children that may result in coma, convulsions, dizziness, headaches, spasms, staring to one side and vomiting. Children, however, are at greater risk. Spencer said, "If a child eats that fungus, it can cause death or lifelong neurological disease."19

Awareness Is Your First Line of Defense

The best way to avoid ingesting plant toxins is to be aware of what you are eating and informed about any potential toxins in your food. This article touched on a handful of fruits and vegetables — clearly there are countless other food items that may be of concern to you personally. It's worth your time and your health to become educated.

from HealthyLife via Jake Glover on Inoreader http://articles.mercola.com/sites/articles/archive/2019/01/26/fruits-vegetables-contain-poison.aspx

0 notes

cafeplr · 6 years

Text

Free PLR Articles: Fruits You Don’t See Everyday (In America)

The list of exotic and tropical fruits is ever-growing and lengthy, here are some key facts about just a few!

Durian

Labelled the “king of fruit,” this spiky melon originally hails from the forests of Southeast Asia. Since Durian literally means “thorny fruit” in Malay, its spiky exterior makes it hard to attempt opening the fruit, as some consider it more dangerous to touch than most cacti. The inside of a Durian consists of pods that are filled with a custard-like substance. The smell can be strong to the point where some find it intolerable, but a sign of a ripe Durian is a strong smell that isn’t sour.

According to Proscitech.com, “To choose a Durian, pick a fruit which is comparatively light and who’s stem appear big and solid. When shaking a good Durian, the seed should move.” Durian lends itself well to milk-based foods like milkshakes, ice cream, and even cakes. The custard-like consistency can be used on its own for a rich dessert.

Durian season is typically summertime (from June to August). They can be found in many mainstream supermarkets in the East, particularly in Japan. But in the West, they’re often only found in Asian groceries and markets. Aside from its countries of origin, (Indonesia, Malaysia, and Brunei), the largest exporter of the Durian fruit is Thailand.

Kiwano (Horned Melon)

The kiwano has taken on so many different descriptions in its day ranging from having the seeds of a cucumber, the look of a pomegranate, and the smell of a banana. The only sure facts about the kiwano are that they have yellow skin with spikes throughout, and bright green gelatinous insides with seeds throughout.

The fruit that bears such an aptitude of names like melano, jelly melon, and others in addition to kiwano and horned melon, was born in the Kalahari desert of Africa. Also called the African horned melon, is now also regularly grown in California and New Zealand.

Lychee

Another Southeast Asian native, the lychee is part of a whole family of small rough nut-shaped fruits. Along with its cousin, the rambutan, the lychee is often red in color with white gelatinous insides. Used in some desserts, the flavor is sweet and citrusy.

The fruits are harvested during early summer, and are supposed to be eaten fresh. But, there are also such fruits as sun-dried lychees that take the name of lychee nuts. This preservation method was the only way lychees were consumed prior to 1950, according to Proscitech.com

Pitaya (Dragonfruit)

A fruit of cactus plants, the pitaya has a bright reddish pink leathery skin with green long and curly spikes protruding from it. The insides are white with black specks throughout, making this fruit one of the most variable in color. Some variations of the fruit have red flesh, or yellow skin.

The dragonfruit was originally found in Mexico, Central and South America, and is now cultivated in China, the Phillippines, Israel, Taiwan, and many Southeast Asian countries. Only growing at night, the pitaya is also labelled “Queen of the night.”

Guava

Guavas are native to the Caribbean, Central and South Americas, and Mexico. They grow on trees with tropical shrubs and white flowers, and can be yellowish-green or red in color. Both have a red juicy flesh on the inside that tastes sweet and flavorful, hence why guavas are often particularly used in desserts. With a long list of cultivars, the guava fruit thrives in humid weather, according to the Purdue University Horitculture Department.

Noted for its strong odor, the guava has also been cooked and prepared in salads and main courses, in addition to desserts. Some eat the guava raw by itself, or with cream cheese. The fruit can be round or pear-shaped and its seeds can be chewable.

Carambola (Starfruit)

The carambola fruit comes from the Carambola trees of Sri Lanka, Indonesia and other Southeast Asian countries. The yellow plasticky skin with distinct green edges gets its “starfruit” nickname from the shape it creates when cut latitudinally (please tell me it goes without saying that that would be a star). Carambola is now readily available in the United States as it is commercially grown in both Florida and Hawaii.

Carambolas are crunchy and juicy in texture, with a citrusy taste. Some believe that carambolas taste similar to apples or grapes. A significant amount of oxalic acid is present in the fruit, which can be dangerous for those with kidney trouble. It’s also said that the consumption of starfruit with certain drugs can increase their effectiveness, so consumers should be careful.

Starfruit can be used to make wine in some countries, and in Myanmar is known for being a main ingredient in tea pickles.

Mangosteen

The mangosteen is seen as a precious commodity in the States these days because it wasn’t until recently that it became available. Still very expensive in the West, mangosteens are grown in Southeast Asia, along with Durian and many of the other exotic fruits. One of the interesting facts about mangosteens is that it naturally possesses an acid that deters insects.

The sweet flesh is the only edible part of the mangosteen and is said to be creamy, citrusy, and remniscent of a peach’s flavor. “The ripe mangosteen is dark red and tastes best if harvested before turning purple or blue-black,” according to www.Proscitech.com.

And unlike what you might think, the mangosteen has no relation to the mango.

Sources: Proscitech.com – Tropical Fruits Wikipedia entries Purdue University – Horticulture Department

See Full PLR Article Here: Fruits You Don’t See Everyday (In America)

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