11 Amazing Health Benefits Of Pomelo

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Pomelo, also called Pumello, Jabong, Lusho, Chinese grapefruit and shaddock is the largest member of the citrus family. More sweet than sour, with juicy meat and pulp, pomelos are considered grandfathers of grapefruits. Pomelo originated in China and is also referred to in historical Chinese Books. Pomelo is mostly cultivated in China and South East Asia and is now widely available in the United States and in India.

The upper layer of this fruit is thick and soft and can be peeled easily. The pulp inside comes in a variety of colours ranging from yellow to pink and red. You can find the fruit growing on citrus trees in the heat of summer and or in tropical climates. Pomelo fruits weigh up to 20 pounds and have a mixed taste. It is sweet like orange, tart like grapefruit, tangy like tangerine and very juicy.

Facts About Okra

OkRA
A guy has been suffering from constipation for the past 20 years and
recently from acid reflux. He didn't realize that the treatment could
be so simple -- OKRA! He started eating okra within the last 2 months
and since then have never taken medication again. All he did was
consume 6 pieces of OKRA everyday. He's now regular and his blood
sugar has dropped from 135 to 98, with his cholesterol and acid reflux
also under control.

Here are some facts on okra (from the research of Ms. Sylvia Zook,
PH.D (nutrition), University of Illinois .

"Okra is a powerhouse of valuable nutrients, nearly half of which is
soluble fiber in the form of gums and pectins. Soluble fiber helps to
lower serum cholesterol, reducing the risk of heart disease. The other
half is insoluble fiber which helps to keep the intestinal tract
healthy, decreasing the risk of some forms of cancer, especially
colo-rectal cancer. Nearly 10% of the recommended levels of vitamin B6
and folic acid is also present in a half cup of cooked okra.

Okra is a rich source of many nutrients, including fiber, vitamin B6
and folic acid. He got the following numbers from the University of
Illinois Extension Okra Page . Please check there for more details.

Okra Nutrition (half-cup cooked okra)
* Calories = 25
* Dietary Fiber = 2 grams
* Protein = 1.5 grams
* Carbohydrates = 5.8 grams
* Vita! min A = 460 IU
* Vitamin C = 13 mg
* Folic acid = 36.5 micrograms
* Calcium = 50 mg
* Iron = 0.4 mg
* Potassium = 256 mg
* Magnesium = 46 mg

These numbers should be used as a guideline only, and if you are on a
medically-restricte d diet please consult your physician and/or
dietician.

Ms Sylvia W. Zook, Ph.D. (nutritionist) has very kindly provided the
following thought-provoking comments on the many benefits of this
versatile vegetable. They are well worth reading.

1. The superior fiber found in okra helps to stabilize blood sugar as
it curbs the rate at which sugar is absorbed from the intestinal
tract.

2. Okra's mucilage not only binds cholesterol but bile acid carrying
toxins dumped into it by the filtering liver. But it doesn't stop
there...

3. Many alternative health practitioners believe all disease begins in
the colon. The okra fiber, absorbing water and ensuring bulk in
stools, helps prevent constipation.

Fiber in general is helpful for this but okra is one of the best,
along with ground flax seed and psyllium. Unlike harsh wheat bran,
which can irritate or injure the intestinal tract, okra's mucilage
soothes, and okra facilitates elimination more comfortably by its
slippery characteristic many people abhor. In other words, this
incredibly valuable vegetable not only binds excess cholesterol and
toxins (in bile acids) which cause numerous health problems, if not
evacuated, but also assures their easy passage from the the body.

The veggie is completely non-toxic, non-habit forming (except for the
many who greatly enjoy eating it), has no adverse side effects, is
full of nutrients, and is economically within reach of most.

4. Further contributing to the health of the intestinal tract, okra
fiber (as well as flax and psyllium) has no equal among fibers for
feeding the good bacteria (probiotics) .

5. To retain most of okra's nutrients and self-digesting enzymes, it
should be cooked as little as possible, e.g. with low heat or lightly
steamed. Some eat it raw.

Tips for Healthy Eating

Eat a variety of foods

Eating a variety of foods, will help you to get the energy, protein, vitmins, minerals, and fiber you need for good health

Choose a diet low in fat, saturated fat and cholesterol

Diets that are low in fat, saturated fat, and cholesterol may reduce your risk of heart attack and certain types of cancer. Fat contains more than twice the calories of an equal amount of carbohydrates or protein, so a diet low in fat can help you maintain a healthy weight.

Choose a diet with plenty of vegetables, fruits and grains

These foods provide the essential vitamins, minerals, fiber and complex carbohydrates. Since these are naturally low in dietary fat, they can help lower your intake of fat.

Use sugars only in moderation

A diet that includes high amounts of sugar has too many calories and may not provide the nutrients your body needs to be healthy. Too much sugar can also contribute to tooth decay.

Use salt in moderation

A diet that is low in sodium can help reduce your risk og high blood pressure.

If your drink alcoholic beverages, do so in moderation

Alcoholic beverages add calories, but provide little nutrition.