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Amazing Tips on how to peel Mango Perfectly well, 10 Benefits of Mango

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Mangoes are rapidly becoming the super food of choice.

Delicious, good for you and a real taste of summer on your plate.

But the main problem with this lovely fruits is how best to peel and cut them.

Mangoes, which are the national fruits of India, Pakistan and the Philippines, are known as the king of fruits.

They are now one of the most widely cultivated fruits from the tropics and as well as being delicious eaten raw are used in a huge range of sauces, dips and smoothies.

Just push the mango down inside the glass

And you’ll get a perfect peel each time

But with their tough skin and huge stone in the centre, actually getting to that delicious flesh can be incredibly tricky.

 

But now, Australian MasterChef contestant Rachael Finch has come up with the perfect solution – and it doesn’t even involve a knife.

The 29-year-old former model has shared her tips on Instagram and it really couldn’t be easier.

Rachael explains: “I learned this when I did MasterChef in 2009. I lived near a cute little French cafe and walked in one day to ask if they could help me prepare for the show.

A mango

“I was so lucky to get hands on experience inside the kitchen and learned so many amazing tricks for the kitchen and cooking.”

Basically, after you’ve sliced your mango, but haven’t yet removed the skin, just slide your mango inside the outer rim of the wine glass and push down.

Rachael said: “This way I have found to be the best because if you get it right on the edge, you’re not wasting any mango.”So next time you fancy having a slice of delicious mango, just follow her simple tip.

10 Health Benefits of Mangos

Mangos taste so good that people forget they are also healthy!  Discover how the “king of fruits” can help you, plus why monkeys eat mango seeds and a few mango cautions and concerns.

1.  Prevents Cancer: Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers. These compounds include quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat, as well as the abundant enzymes.

2.  Lowers Cholesterol: The high levels of fiber, pectin and vitamin C help to lower serum cholesterol levels, specifically Low-Density Lipoprotein (the bad stuff).

3.  Clears the Skin: Can be used both internally and externally for the skin. Mangos help clear clogged pores and eliminate pimples.

4.  Improves Eye Health: One cup of sliced mangoes supplies 25 percent of the needed daily value of vitamin A, which promotes good eyesight and prevents night blindness and dry eyes.

5.  Alkalizes the Whole Body: The tartaric acid, malic acid, and a trace of citric acid found in the fruit help to maintain the alkali reserve of the body.

Mango fruit and mango cubes on the wooden table.
6. May Help with Diabetes:  Mango leaves help normalize insulin levels in the blood. The traditional home remedyinvolves boiling leaves in water, soaking through the night and then consuming the filtered decoction in the morning. Mango fruit also has a relatively low glycemic index (41-60) so moderate quantities will not spike your sugar levels.

7. Promotes Healthy Sex: Mangos are a great source of vitamin E. Even though the popular connection between sex drive and vitamin E was originally created by a mistaken generalization on rat studies, further research has shown balanced proper amounts (from whole foods) does help.

8. Improves Digestion:  Papayas are not the only fruit that contain enzymes for breaking down protein. There are several fruits, including mangoes, which have this healthful quality. The fiber in mangos also helps digestion and elimination.

9. Helps Fight Heat Stroke: Juicing the fruit from green mango and mixing with water and a sweetener helps to cool down the body and prevent harm from overheating. From an ayurvedic viewpoint, the reason people often get diuretic and exhausted when visiting equatorial climates is because the strong “sun energy” is burning up your body, particularly the muscles. The kidneys then become overloaded with the toxins from this process.

10. Boosts the Immune System: The generous amounts of vitamin C and vitamin A in mangos, plus 25 different kinds of carotenoids keep your immune system healthy and strong.

ThinkstockPhotos-514730708

Nutrition by the Numbers
One cup (225 grams contain) contains the following. Percentages apply to daily value.

  • 105 calories

  • 76 percent vitamin C (antioxidant and immune booster)

  • 25 percent vitamin A  (antioxidant and vision)

  • 11 percent vitamin B6 plus other B vitamins (hormone production in brain and heart disease prevention)

  • 9 percent healthy probiotic fiber

  • 9 percent copper (copper is a co-factor for many vital enzymes plus production of red blood cells)

  • 7 percent potassium (to balance out our high sodium intake)

  • 4 percent magnesium

Fresh mango organic product on a tropical outdoor background

How to Prepare a Raw Mango For Fancy and Practical Eating

1. Hold the mango on its side and cut down on either side of the central seed. You will end with two big “halves” plus the central seed.

2. Place each half on the cutting board with peel facing down and cut the exposed flesh in a horizontal and vertical pattern, taking care not to cut too deep through the skin.

3. Then invert the whole half to push out the cubes as shown in the photo above.

Mangos for the Skin:

ThinkstockPhotos-492273718

Externally: Just blending up the mango and applying to the face is fast and easy. Mangos contain beta-carotene, which is converted by your body to vitamin A. That and vitamin C are crucial to skin self-repair.

This Mango Mud Mask has all the benefits of mango plus the exfoliating benefits of oatmeal and almonds.

Internally: When eaten, mangos can aid in reducing skin problems, including pimples. Extract the large pit or seed from green mangos. You can eat this seed raw or cooked, or try a recipe like this Cucumber-Mint-Mango Lightness.

Do Monkeys Know Something We Don’t?

Monkeys eat the seed from the green mango, which Ayurvedic healers suggest gives the monkey its energy and powerful strength to jump in the tress.

Cautions:

  1. If you have a latex allergy, a reaction is possible with mangos, particularly green mangos. This reaction develops because of anacardic acid.

  2. Mango peel and sap contain urushiol, the chemical in poison ivy and poison sumac which can cause an allergic reaction in susceptible individuals.

  3. Mangos are ripened by some dealers using calcium carbide, which can cause serious health problems (one more reason to buy organic).  If you do have inorganic mangos, wash them properly before consuming or soak overnight in water.

orange smoothie in the glass

Mango Recipes:

Healthy and Refreshing Mango Yogurt Dessert

Eggplant and Mango Soba Noodles

Tropical Mango Banana Pie

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Food & Cuisine

Foods that will have your Vagina thanking You!

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Women struggle with Vaginal health at some point in their life and statistics show that at least 75% of women get at least one yeast infection during their lifetime. It is important to note that what we eat also has an effect on the vagina and vaginal health therefore, the key to improving your intimate well-being lies in what you put on your plate.

Below is a list of some common foods that will help you strengthen and preserve your vaginal health:

Natural yoghurt and other probiotics

Probiotics (good bacteria) help maintain vaginal PH and ward off yeast infections and keep your gut healthy. Probiotics can be found in fermented foods like natural yoghurt, sauerkrauts, kefir and miso.

Cranberry juice

Cranberries prevent and relive symptoms of urinary tract infections by acidifying the urine and balancing the PH of the vaginal area. They contain strong acidic compounds which don’t get broken down during digestion making them able to fight bacteria that cause the infections. To benefit fully from cranberries it would be best to eat fresh cranberries by mixing them in natural yoghurt.

Fresh fruit and vegetables

As usual, fruits and vegetables make your overall health better as they contain certain vitamins and minerals essential for your well-being. For instance, Vitamin C will help boost your immune system. Avocados for instance stimulate vaginal health as they contain Vitamin B6 and potassium which support healthy vaginal walls. Green, leafy vegetables on the other hand help with blood circulation and prevent vaginal dryness.

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Seeds and nuts

Sunflower seeds, almonds, walnuts and hazelnuts all contain vitamin E and oils which help prevent vaginal dryness. Almond and pumpkin seeds are rich in Zinc which is an essential mineral that regulates the menstrual cycle and helps combat itching and other symptoms of dryness. Flaxseeds are rich in phytoestrogens and omega 3 fatty acids which help to boost estrogen levels and stop vaginal dryness.

Water

For vaginal mucous membrane to function properly, they require plenty of water in order to stay well hydrated and what better way to achieve this than by drinking plenty of water? Drinking sufficient amounts of water will ensure that your vagina stays lubricated as well as diminish foul smells from your lovely lady parts.

Garlic

Garlic, eaten raw contains major antimicrobial and antifungal properties. In case of a yeast infection, these properties contained in garlic effectively kill yeast and could also soothe the symptoms of the infection including soreness and itchiness and would best work if the raw, peeled garlic is used as a suppository and left overnight.

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Cleverness not just in the gene, Foods also helps and harm your brain.

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Based on the kind of society we live in, we are used to the idea that we feed our bodies, and that our diet shapes our waistlines. But many of us forget that the same diet also feeds our brains, and that the food we give our brains shapes our thoughts and actions.

Without equivocation, Food shapes our brains just as surely as it builds our bodies. Day after day, the foods we eat are broken down into nutrients, taken into the bloodstream and carried up into the brain. Once there, they replenish depleted storage, activate cellular reactions and become the very fabric of our brains.

The brain is the hungriest organ in the body, consuming more than 20% of your body’s total energy haul. At the same time, our brain cells are irreplaceable.

Unlike the rest of the body, where cells are continuously replaced, the vast majority of brain cells stay with us for our entire lives – which means they are in need of extra care and nourishment.
Next-generation medical imaging and genomic sequencing studies, including work from my lab at the Alzheimer’s Prevention Clinic at Weill Cornell Medical College, New York, have helped us understand that some foods play a neuro-protective role, shielding the brain from harm.

It’s no surprise that, conversely, other foods are harmful for the brain, slowing us down and increasing the risk of cognitive decline.

So, what does this mean for your daily menu in terms of optimising for brain health? It means lots of the following:
Fatty acids
A specific kind of fats called polyunsaturated long-chain fatty acids, such as the famous omega-3s.

Fatty fish, such as salmon, mackerel, anchovies and sardines, is the best natural source of the only kind of fat the brain needs throughout a lifetime.

Where fish isn’t an option, flax and chia seeds are good alternatives.

Glucose
A specific kind of carbohydrate called glucose. Glucose is the only energy source for the brain, so it’s crucial that the brain gets enough of it. Foods that are naturally rich in glucose and that at the same time contain enough fibre to stabilise your blood-sugar levels are beetroot, kiwi fruit, whole grains, sweet potatoes, onions and spring onions. Raw honey, maple syrup and coconut sugar are also good sources.

Vitamins and minerals
All sorts of vitamins and minerals, especially those with antioxidant effects such as vitamin A, vitamin C, vitamin E and selenium – but also iron, copper and zinc. Fruit and vegetables are the best natural source of these: go for berries, oranges, grapefruit and apples, which are sweet but have a low glycemic index. Leafy green or cruciferous vegetables (broccoli, cabbage, spinach, kale, dandelion greens), as well as other vegetables such as onions, carrots, tomatoes or squash are also full of vitamins, minerals, fibre and disease-fighting nutrients that are needed for a healthy nervous system. Make every meal a rainbow.

Extra-virgin olive oil
Last but not least, extra-virgin olive oil is a brain-must, as it is loaded with anti-ageing nutrients such as omega-3s and vitamin E. Vitamin E is particularly important to protect ourselves against dementia. Large studies in the US and Europe have found that elderly people who consumed more than 16mg a day of vitamin E had a 67% lower risk of developing dementia compared with those who consumed little to none.
Dementia risk was further reduced by taking vitamin E in combination with vitamin C . Both these vitamins protect brain cells from the harmful effects of toxins and free radicals, while vitamin E has the added benefit of increasing oxygen delivery to the brain.

Now for the no-nos
At the same time, some foods are a big no-no. These include fast food, fried food such as fish and chips, fatty foods such as red meat, pork and high-fat dairy, and, most of all, processed foods: baked goods loaded with trans fats and refined sugar such as cakes, biscuits, crisps, ready meals and frozen pizza, as well as many snacks. Then there are all of the margarines and commercial cheeses, along with other spreadable or “creamy” products. Ditto for processed meats such as salami, bologna and frankfurters. The more of these processed foods you consume on a regular basis, the higher your risk of cognitive decline and dementia. Across multiple studies, people who consumed as little as 2g a day of trans fats had twice the risk of those who ate less than 2g. It’s disheartening to discover that most people in those studies ate at least 2g a day, with the majority of participants eating more than double that dose on a regular basis.

Genes aren’t destiny
Beyond thoughts, moods and memory, diet plays a clear and determinant role in brain ageing and the risk of developing Alzheimer’s, the most common form of dementia, which affects 46 million people worldwide (and is projected to affect 130 million by the year 2050). When I started working in the field, most people understood Alzheimer’s as the inevitable outcome of bad genes, ageing or both. In 2018, it is clear that genes aren’t destiny, and ageing isn’t a linear path to unavoidable dementia.
Most people don’t realise that less than 1% of the Alzheimer’s population develops the disease due to a genetic mutation. These mutations are very rare and so is their outcome: an early-onset and particularly aggressive form of Alzheimer’s that develops when people are in their 30s, 40s and 50s. But the majority of the population doesn’t carry those mutations, and so the real risk for the rest of us is simply not determined by our genes.
While the blueprints for an individual brain do depend in part on DNA, recent discoveries have led neuroscientists to understand that genes load the gun, but lifestyle pulls the trigger. In fact, there is consensus among scientists that at least one third of all Alzheimer’s cases could be prevented by improving our lifestyle, from ameliorating cardiovascular fitness, to keeping our brains intellectually stimulated and, of course, eating better.

The human brain has evolved over millions of years to absorb specific nutrients and to function on a relatively specific diet. Now our society must also evolve, to attend to what our brains need to be fed. On a personal level, that’s for anyone pursuing a long life and a youthful brain to enjoy it. On a global level, that is millions of people who will have a chance to age gracefully with their mental capacities intact.

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