The Amazing Health Benefits of Watermelon

Watermelons are mostly water - about 92 percent- but this refreshing fruit is soaked with nutrients.  Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids.

There's even a modest amount of potassium.  Plus, this quintessential summer snack is fat-free, very low in sodium and has only 40 calories per cup.

History

Watermelons are generally believed to have originated in Africa several thousand years ago and to have traveled over time from Africa to Asia to Europe to North America. Their arrival in Asia and the Middle East is believed to date back to approximately 900–1,000 A.D., and their arrival in Europe is estimated to have occurred in 1300–1400 A.D. It was not until Europeans began to colonize North America that watermelons arrived in what is now the U.S.

Today, over four billion pounds of watermelon are produced each year in the U.S. About 85% of watermelons are purchased in fresh form by consumers. Although there is some watermelon production in virtually all states, about three-fourths of all U.S. watermelons are grown in Florida, California, Texas, Georgia, and Indiana. On an average, per person basis, we eat over 15 pounds of fresh watermelon each year.

On a global basis, China is by far the largest watermelon-producing country and accounts for over half of all world production. The European Union countries, Iran, Turkey, Egypt, Brazil, and the United States are the next largest watermelon producers, but each produces less than 5% of the world total.

Description

If you have ever tasted a watermelon, it is probably no surprise to you why this juicy, refreshing fruit has this name. Watermelon has an extremely high water content, approximately 92%, giving its flesh a juicy and thirst-quenching texture while still also subtly crunchy. As a member of the Cucurbitaceae family, the watermelon is related to the cantaloupe, squash, pumpkin, cucumber, and gourd that grow on vines on the ground. Watermelons can be round, oblong, or spherical in shape and feature thick green rinds that are often spotted or striped. (Many people report, however, that they like the taste and predictable ripeness of a watermelon best if the watermelon is symmetrical in shape.) Watermelons range in size from a few pounds to upward of ninety pounds. Between 600–1,200 different varieties of watermelon exist worldwide, but all of these varieties belong to the same scientific genus and species of plant, called Citrullis lanatus.

While we often associate a deep red/pink color with watermelons, there are many varieties that feature orange, yellow, or white flesh. These varieties are typically lower in the carotenoid lycopene than red/pink varieties.

A good bit of controversy has arisen over the exact nature of seedless watermelons. Contrary to some information that you will find on various websites, seedless watermelons are not the result of genetic engineering. Seedless watermelons are the result of hybridization. By crossing a diploid watermelon (with two sets of chromosomes) and a tetraploid watermelon (with four sets of chromosomes), it is possible to produce a watermelon that contains triploid seeds (with three chromosomal sets). When planted, these triploid seeds will grow into seedless watermelons. Seedless watermelons will typically appear to contain some white seeds even though they are labeled as seedless. These white seeds are not actually seeds, but only empty seed coats.

Ten years ago, it was somewhat rare to find seedless watermelons in the marketplace. Today, up to 85% of all watermelons produced in the U.S. are estimated to be seedless. This great increase in the availability of seedless watermelons is due to the vastly increased use of "non-bearing pollinators" by watermelon growers. Previously, growers were required to interplant rows of acreage with seeded, fruit-bearing watermelons in order to pollinate their seedless varieties. Today, they are able to pollinate with plants that produce flowers needed by bees, but yield no fruit. These non-fruit-bearing plants allow pollination to continue, but in a less time-consuming and space-consuming way. It's possible to grow seedless watermelons most anywhere that seeded watermelons will grow. Some of the more common seedless varieties include Fandango, Super Cool, Honeyheart, King of Hearts, Queen of Hearts, Crimson Trio, Scarlet Trio, and SuperSweet.

Some common varieties of seeded watermelon include Jubilee, Royal Jubilee, Royal Sweet, Crimson Sweet, Sangria, Fiesta, Sugar Baby, Baby Doll, and Charleston Gray. A 15–20 pound diploid, seeded watermelon will typical contain hundreds of seeds.

Health Benefits

Cardiovascular & Bone Health

The lycopene in watermelon is especially important for our cardiovascular health and is now being recognized as an important factor in promoting bone health. Consuming large amounts of watermelon has also been correlated with improved cardiovascular function because it improves blood flow via vasodilation (relaxation of blood pressure). Dietary lycopene (from foods like watermelon or tomatoes) reduces oxidative stress which normally reduces the activity of osteoblasts and osteoclasts (the two major bone cells involved in the pathogenesis of osteoporosis) – this means stronger bones for those consuming lycopene-rich foods. Watermelon is also rich in potassium which helps to retain calcium in your body, resulting in stronger bones and joints.

Reduces Body Fat

The citrulline in watermelon has been shown to reduce the accumulation of fat in our fat cells. Citrulline is an amino acid which converts into arginine with help from the kidneys. When our bodies absorb citrulline it can take the step of converting into arginine if so required. Citrulline, when consumed, has the ability to (through a series of steps) block the activity of TNAP (tissue-nonspecific alkaline phosphatase) which makes our fat cells create less fat, and thus helps prevent over-accumulation of body fat.

Anti-inflammatory & Antioxidant Support

Watermelon is rich in phenolic compounds like flavonoids, carotenoids, and triterpenoids. The carotenoid lycopene in watermelon is particularly beneficial in reducing inflammation and neutralizing free radicals. The tripterpenoid cucurbitacin E is also present in watermelon, which provides anti-inflammatory support by blocking activity of cyclo-oxygenase enzymes which normally lead to increased inflammatory support. Make sure you pick ripe watermelons, because they contain higher amounts of these beneficial phenolic compounds.

Diuretic & Kidney Support

Watermelon is a natural diuretic which helps increase the flow of urine, but does not strain the kidneys (unlike alcohol and caffeine). Watermelons helps the liver process ammonia (waste from protein digestion) which eases strain on the kidneys while getting rid of excess fluids.

Muscle & Nerve Support

Rich in potassium, watermelon is a great natural electrolyte and thus helps regulate the action of nerves and muscles in our body. Potassium determines the degree and frequency with which our muscles contract, and controls the excitation of nerves in our body.

Alkaline-forming

Watermelons have an alkaline-forming effect in the body when fully ripe. Eating lots of alkaline-forming foods (fresh, ripe, fruit and vegetables) can help reduce your risk of developing disease and illness caused by a high-acid diet (namely, meat, eggs and dairy).

Improves Eye Health

Watermelon is a wonderful source of beta-carotene (that rich red hue of watermelon = beta carotene) which is converted in the body to vitamin A. It helps produce the pigments in the retina of the eye and protects against age-related macular degeneration as well as prevents night blindness. Vitamin A also maintains healthy skin, teeth, skeletal and soft tissue, and mucus membranes.

Immune Support, Wound Healing & Prevents Cell Damage

The vitamin C content in watermelon is astoundingly high. Vitamin C is great at improving our immune system by maintaining the redox integrity of cells and thereby protecting them from reactive oxygen species (which damages our cells and DNA). The role of vitamin C in healing wounds has also been observed in numerous studies because it is essential to the formation of new connective tissue. The enzymes involved in forming collagen (the main component of wound healing) cannot function without vitamin C. If you are suffering from any slow-healing wounds, up your intake of vitamin C heavy fruit!

Sources: livescience.com  |  whfoods.com  |  livelovefruit.com

Okra Health Magic

Okra Inhibits 75% of Metastatic Melanoma Cells in Vitro: Okra is emerging as a superfood against both ‪#‎cancer‬ and diabetes.

In this study, ‪#‎okra‬ pectin inhibited the proliferation of highly metastatic mouse ‪#‎melanoma‬ cells (B16F10) by 75% after 48 hours of treatment and also increased the rate of programmed cell death (apoptosis) by nearly 23-fold. The researchers also discovered that the pectin triggered apoptosis by interacting with Galectin-3 (similar to the well-known modified citrus pectin). In other recent studies, okra was shown to kill 72% of human breast cancer cells (MCF-7) in vitro, and a population study revealed that American men eating a "Southern" style diet (characterized by eating okra, grits, cornbread, beans, rice and sweet potatoes) had 40% less prostate cancer. Multiple studies have now also confirmed okra as a potent anti-diabetic food both in lab experiments on tissue cultures and in rats.

Clinical trials on people have not yet started, but the internet is currently teeming with anecdotal reports of diabetics finding help by soaking cut-up okra pieces in water overnight and then drinking the water in the morning (interestingly, roasted okra seeds have been used in Turkey for generations as a traditional medicine for diabetes).

Bottom line: okra may be the next superfood of the 21st century.

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Okra Health Testimonials:

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Health Benefits of Malunggay "The Miracle Tree"

Scientific name: 
Moringa oelifera


Malunggay is a widely cultivated plant in the Philippines. It is also known as Moringa, West Indian Tree, horseradish tree, ben oil tree, drumstick tree, la mu (Mandarin), arzan taiga (Burkina Faso), windi bundu (Niger), among others.

Malunggay is a very nutritious plant and its benefits have been acknowledged by nutritionist, dietitians, and nutrition researchers. Considered as a miracle plant, the tea derived from this plant has higher levels of flavanoids or polyphenols. These are anti-oxidants that can help detoxify your body and strengthen the immune system.

Malunggay trees are generally grown in the backyards in countries of Southeast Asia, Central and South America , and Africa. It is said that these plants are "low maintenance," requiring little to no care.

Health Benefits

Malunggay leaves helps strengthens the immune system.
Malunggay can help restores skin condition, controls blood pressure, relieves headaches and migraines.
Malunggay tea can help strengthen the eye muscles.
Malunggay tea can help heal inflammation of the joints and tendons.
Malunggay tea can prevent intestinal worms.
Malunggay can help increase semen count.
Malunggay help normalize blood sugar level therefore preventing diabetes.
Malunggay has anti-cancer compounds (phytochemicals) that help stop the growth of cancer cells.
Malunggay helps relax and promotes good night sleep.
Malunggay tea is used to treat fever and asthma.
Malunggay help heals ulcers.
Malunggay is high in calcium (four times the calcium in milk), therefore lactating mothers are advised to consume malunggay leaves to produce more milk for their babies. The young malunggay leaves are also boiled and taken as tea.
Malunggay contains three times the potassium in bananas.
Malunggay contain four times the vitamin A in carrots.
An ounce of malunggay has the same Vitamin C content as seven oranges.
Malunggay leaves contain two times the protein in milk.
Malunggay seed is used to clean dirty or polluted water.

Making Malunggay Tea - Step by Step Process

Step 1: Harvesting of Leaves

Collection and harvesting of fresh leaves of the Malunggay tree is easy. Just pick the compound leaves from the tree branch. The leaves come off from the branches quite easily. Special tools are not needed to do this step. You have to pick the greenest mature leaves and make sure to remove those that have signs of yellowing. It is up to you to harvest as much or as little as you want.

Step 2: Sorting

Place the harvested leaves in a clean dry pan. Shake the leaves to remove dust or cobwebs. Then carefully pick and remove impurities such as dirt, twigs, and small insects like ants.

Step 3: Air-drying

After sorting and cleaning your harvest, transfer the leaves into a larger flat container for air-drying. Place the container in a shaded and cool area. Do not sun-dry the leaves. This is important because sun-drying can diminish the nutritional content of the leaves. Air-drying takes about three days. After the third day, the leaves will become wilted and they’re ready for crushing.

Step 4: Crushing

Get a fine wire mesh and place the wilted Malunggay leaves on top of it. Start the crushing process by vigorously shaking the leaves on the wire mesh. This will remove more impurities from the leaves and will eliminate leaf petioles that were shed during the drying process.

Step 5: Pan-drying

Pan-drying removes moisture to make the leaves brittle. The process deactivates oxidative enzymes and prevents the leaves from rotting. The application of heat also stops the growth of molds. This is a delicate step and proper care must be followed to ensure that the leaves will retain their flavor and nutritional value.

Place the pan over low fire and allow it to get warm for about one to two minutes. Pour the dried leaves into the pan and continuously turn them over for about three minutes. Quickly remove the completely dried leaves from the pan and place them in a clean open container to cool.

Note: You have the option to further crush the dried leaves to make them more powdery. If you don’t want a powdery consistency, just allow the leaves to cool so you can prepare them for packaging and storage.

Step 6: Packaging and Storage

Moringa tea is best stored in an air-tight colored glass container. This is done to minimize oxidation, increase shelf-life, and to retain the full flavor of the brew. You can buy small tea bags and pack each bag with two teaspoonfuls of the dried leaves. If you do not have tea bags or you don’t want to use one, storing the tea in a glass container will do. Just make sure to use a thoroughly dry teaspoon for scooping the tea leaves.

Step 7: Brewing

When brewing, it is best not to boil the leaves so that you can get the full nutritional benefits of Malunggay tea. What you need to do is to steep two teaspoonful of Malunggay tea in boiling water. Allow the leaves to settle at the bottom of the cup before drinking the brew. You can add honey or sugar to the brew if you want a sweet-tasting tea.

Final Words

All parts of the malunggay tree are usable for nutritional and medicinal purposes - from the roots, trunk, and branches to the leaves, flowers, and seeds. The small, oval, dark-green leaves are famous vegetable ingredient in soup, fish and chicken dishes. The leaves can actually be eaten raw, but best added in meals due to its high concentration of nutrients. The roots is used to make tea, while the trunk, after it's scraped and squeezed for its juice is used to clean wounds.

Yes, you can use it on your skin too as it helps rejuvinate it. In fact, a number of skin toners, creams, lotions and cleansers contain malunggay extracts. The best thing here is that it’s completely natural and safe.

Here is a simple home remedy for those nasty pimples.

Get as much malunggay leaves as you can for the day and then juice it. You can do so by grinding it with a mortar and pestle and then adding enough warm water. You can apply it directly to your face and leave it for 10 minutes. You can also use a small towel or tissue dipped in the malunggay juice. Afterwards, you can rinse your face with your regular cleanser.

Juicing: What Are the Health Benefits?

There are many health benefits of drinking freshly juiced fruits and vegetables, and it’s a great way to add nutrients from the fruits or vegetables that you normally wouldn’t eat. Fruit and vegetable juices retain most of of the vitamins, minerals and plant chemicals (phytonutrients) that would be found in the whole versions of those foods. These nutrients can help protect against cardiovascular disease, cancer and various inflammatory diseases, like rheumatoid arthritis. Valuable compounds called flavonoids and anthocyanins are abundant in a variety of fruits and vegetables and guard against oxidative cellular damage, which comes from everyday cellular maintenance and is exacerbated by exposure to chemicals and pollution.

The Biggest Advantage

“If you’re not big into fruits and vegetables, it’s a good way to get them in," says nutritionist Jennifer Barr, RD, of Wilmington, DE. You should still eat fruits and vegetables, too, says Manuel Villacorta, RD, founder of Eating Free, a weight management program.

Aim to eat two whole fruits and three to four vegetables a day. Choose them in different colors,  so you get a good mix of vitamins and minerals, Barr says.

Fiber Factor

When you juice, you don't get the fiber that's in whole fruits and vegetables. Juicing machines extract the juice and leave behind the pulp, which has fiber.

So you don't miss out on the fiber, you can add some of the pulp back into the juice or use it in cooking.

Barr adds it to muffin batter, or to make broth for cooking soup, rice, and pasta. That's "going the extra step to fortify your meals," she says.

SOURCE: doctoroz.com/ | webmd.com

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