Japanese Banana Diet

A new diet said to result in fast, stress-free weight loss has taken Japan by storm.

The Morning Banana Diet is possibly the world's easiest diet to follow - except in Japan where its intense popularity has led to the nation's worst-ever banana shortage.

Banana importer, Dole Japan Company, has increased supplies by 25 per cent over the corresponding period last year but is still struggling to meet demand. Consequently, banana prices are soaring but with the celebrity endorsements and more than 600,000 copies of the diet books sold, demand for the fruit shows no signs of slowing.

Adherents of the diet love it for its simplicity and reported success.

Essentially, the regimen requires dieters to start the day with a raw banana and a glass of room-temperature water. After that, they're free to eat whatever they want for the rest of the day - except for sweets. Desserts with meals are banned and just one sweet snack in the mid-afternoon is allowed. Alcohol consumption is discouraged and early dinners (before 8pm) and taking to bed before midnight are the diet's only other negatives.

But perhaps the diet's greatest appeal lies in its nonjudgmental approach to exercise. It counsels dieters to work out only if they want to and then to exert themselves in the least stressful way possible.

The craze reached a new zenith last month when the Tokyo Broadcasting System aired a television program in which the very hefty former Japanese opera singer Kumiko Mori attributed a sudden seven-kilo weight loss to the diet. Bananas have been in scarce supply on Japanese supermarket shelves ever since.

The Morning Banana Diet was developed by an Osaka pharmacist with a keen interest in Chinese herbal medicine. Sumiko Watanabe devised the dietary regime for her husband, who had become exasperated by his inability to lose weight by more orthodox means. Mr Watanabe is now a lean 59 kilos at 175 centimetres and attributes the diet's magic to its stress-free approach.

Nutritionists are divided on the efficacy of the diet but bananas are a rich source of resistant starch, a type of fibre found in carbohydrate-dense foods such as potatoes, corn, barley and bananas - especially slightly unripe fruit. The indigestible starch is being touted as a wonder diet food by advocates as it is said to help induce feelings of saiety and increase the body's fat-burning capacity.

Fantastic Fats

We now realize that fats are essential to controlling appetite, stabilizing blood sugar, and even burning fat. Proper digestion, and glowing skin, hair, and nails are just a few benefits of eating healthful fats in moderation.

Here’s a clear cut look at the best fats for health and how to use them.


Coconut Oil and Fresh Coconut:

The poor coconut. Until very recently coconut has been labeled a “bad” fat due to the fact that it’s saturated. The brown furry fruit was compared to other nasty saturated fats when in actually the coconut helps lower cholesterol. Nutrients found in the coconut even boost the immune system, warding off viruses. It’s easy to digest, helps the body burn fat more efficiently and is perfect for high –heat cooking.


Flaxseeds and flaxseed Oil:

Heart-healthy omega-3. Fifteen percent of the oils in flax get converted into omega-3’s.The seeds are high in fiber and contain lignans, which help prevent breast and colon cancer and fight constipation. Grind the seeds in order to reap the benefits .Otherwise the seeds will pass through you whole. Keep the seeds in the freezer and the oil in the fridge to prevent rancidity.

Olives and Olive Oil:

Olives contain omega-9 fats and oleic acid. Oleic acid helps the body absorb the omega-3 found in fish oil and flaxseeds. They also sensitize your cells to insulin, making it easier foe sugar into your cells, and for you to burn fat.

Toss olives into salads and sandwiches, or as a garnish for poultry and fish. You could do what I do and just a bowl full to snack on. Olive oil is the foundation of the Mediterranean diet and is great for low-to medium heat cooking, such as sautéed vegetables or scrambled eggs. Use the oil for salad dressings, or drizzle over vegetables and bake.


Raw Nuts and Seeds:

Full of omega 3 and omega -9 these babies help fight heart disease and keep cholesterol level low. Raw nuts and seeds also contain trace minerals that stabilize blood sugar and control your appetite.

Camomille tea and diabetes

“Daily consumption of camomile tea with meals could be potentially useful in the prevention and self-medication of hyperglycemia and diabetic complications,” write researchers from the University of Toyama (Japan) and the Institute of Grassland and Environmental Research reporting in the Journal of Agricultural and Food Chemistry the findings of their experimental laboratory study looking at the effects of camomile tea and its chemical components on cells in the laboratory and in a rat model of diabetes.

5 spices you should start using now

CINNAMON:
Researchers at Maryland’s Beltsville Human Nutrition Research Center discovered that cinnamon makes cells more responsive to insulin (the hormone that regulates glucose in the blood and allows for faster muscle growth after workouts). Other studies showed that ingesting just a half teaspoon of the spice per day will help lower your risk of developing type 2 diabetes.

HOW TO USE IT:
Add it to sliced apples or bananas, sprinkle on potatoes or add it to your soups or stews.


GARLIC POWDER:
Its been touted as having anti-infective, antioxidant, anti-cancer, and cholesterol –lowering properties, and as if that weren’t enough, one of its active ingredients – allicin- has been shown to possess powerful antibiotic, anti-fungal, and blood pressure –lowering capabilities.

HOW TO USE IT:
Sprinkle over vegetables to add flavor without adding salt, add to beef or chicken, or use in marinades.


OREGANO:
Oregano is high in antioxidant, particularly due to elevated levels of phonetic acids and falconoid. Additionally, oregano has antimicrobial properties .The health and healing qualities of oregano are powerful that in the Philippines, the herb is used primarily as a medicinal plant, rather than for flavoring food.

HOW TO USE IT:
Sprinkle over pizza or add to pasta sauce; season chicken or meat dishes.


Onion Powder:
Onions have been shown to reduce the risk of heart disease and stroke. They also have powerful anti-inflammatory and anticancer effects, and they can relieve congestion .Onion powder is quite aromatic, improving any recipe that calls foe even the slightest onion flavor. Even when you’ve got fresh onions in a dish, a bit of powder can further increase the flavor.

HOW TO USE IT:
Sprinkle on mixes veggies, beef, chicken, fish, or even eggs.


CAYENNE Pepper:
Cayenne pepper is valuable to your digestive system, heart, and circulatory system. It also has been shown to increase the effectiveness of other herbs and supplements when taken in conjunction with them. In addition, cayenne pepper may increase the body’s heat production (thermo genesis) and speed up metabolism of fats and carbohydrates

HOW TO USE IT:
Spice up tuna or chicken salad

Common Kitchen Mistakes

There’s something empowering about going to the supermarket to shop for your weeks meals. Rather than putting yourself at the mercy of your favorite delivery or take out restaurants or succumbing to the lure of drive-through, you’re taking dinner- and your waistline- into your own hands. But while you may be tossing the freshest , most wholesome foods into your carts , many of you are storing and preparing them in ways that rob them (and your bodies) of the very nutrients were seeking. Nutritionists and food-safety experts point to 4 typical kitchen mistakes that negatively impact the quality of your diets. Fortunately, you can sidestep all of them easily. Follow this advice to make your next meal healthier.


Mistake # 1

You’re overloading on produce

Sure, making one big supermarket trip at the start of the week seems like a no-fail way to eat vegetables and fruits all week. After all, if those greens, apples, and berries are around, you’ll eat more of them and therefore get more nutrients, right? Wrong. The vitamins and minerals in fruits and vegetables begin to diminish the moment they’ve harvested, that means the longer you store produce, the fewer nutrients it will contain. After about a week in the fridge, foe example, spinach retains just half of its folate and around 60 percent of its lutein (an antioxidant associated with healthy eyes), concludes a study in the journal of food science. Broccoli loses about 62 percent of its falconoid (antioxidant compounds that help ward off cancer and heart disease) within 10 days, according to a study in the journal of Agricultural and food chemistry. You’re better off buying smaller batches at least twice a week, if you can’t shop every few days, picking up frozen produce. These fruits and veggies are harvested at their peak and are flash-frozen immediately. Because the produce isn’t exposing to oxygen, the nutrients stay stable for a year, according to researchers at the University of California, Davis. Just be sure to avoid frozen products packed in sauces or syrups. These additions can mean extra fat or sugar, and sometimes they’re high in sodium as well


Mistake # 2

You’re too quick to cook your garlic

Legend has it that these pungent little bulbs can ward off vampires and witches, but science shows that if you cook them correctly, they may have the power to fight off an even more frightening villain: cancer. Chop, slice or crush your cloves, then set them aside foe at least 10 minutes before sautéing. Breaking up garlic triggers an enzymatic reaction that releases a healthy compound called allyl sulfur; waiting to cook garlic allows enough time for the full amount of compound to form.


Mistake # 3

You’re an over-peeler

Most of the antioxidants and polyphenols in produce are located very close to the surface of the skin or in the skin itself. A study published in the journal nutrition Research found that most fruits peel exhibited two to 27 times more antioxidant activity than the pulp of the fruit. Many of us remove the skins from eggplant, bell peppers, peaches, apples and nectarines while preparing recipes, bur we are really just tossing away nutrients to fiber. We recommend gently scrubbing potatoes and carrots rather than removing their skin, and using a vegetable peeler or sharp knife to pare away as thin a layer as possible from fruits and veggies that must be peeled.


Mistake # 4

You’re simmering away vitamins and minerals

Boiling may seem like a simple, no-fuss way to prepare vegetables without adding oil, but this cooking method can cause up to 90percent of a foods nutrients to leech out according to the American institute for Cancer Research in Washington D.C.

Minerals like potassium and water-soluble vitamins like B and C end up getting tossed out with the water .To keep these essentials from draining away during the cooking process, try steaming (use a minimal amount of water with a steamer basket), microwaving, or stir –frying.A study from the University of Essex in England showed that when certain vegetables were prepared using these techniques, most of the nutrients they contained were spared and stir- frying scores even more points when you’re cooking vegetables the oil you use in stir-frying them can increase the amount of the antioxidant you absorb by up to 63 percent, according to a study published in the journal Molecular Nutrition and Food Research. You don’t need to use a lot of oil; even just a tablespoon will do.

FOOD AS FAT-BURNERS

PEARS:
Why you need them: Pack the fruit bowl with pears if you want to lose kilos reports a study out of the university of Rio de Janeiro. In the study , which was published in the journal Nutrition, women who also ate three pears a day consumed fewer total daily calories and lost more weight than who didn’t. Rich in fiber (one pear packs 15% of your daily recommended amount), pears help you feel full and keep you from overeating.

Best way to work them in : Eat a pear before a meal to help curb hunger. Forget the peeler; because most of the fruits beneficial fiber is in the skin.

ALMONDS:
Why you need them: Eating a handful of almonds a day, along with a healthy diet , might help you zap fat, suggests research published in the International Journal of Obesity.
Diet-study participants who ate almonds daily for six month lost 18% of their body fat .
Those who followed a diet with the same amount of calories and protein but swapped almonds for an equal number of calories in complex carbs (like wheat crackers) lost only 11%.

Best way to work them in: They are a great as a snack or chopped and added to your favorite meal.

DARK CHOCOLATE:
Why you need it: Dark chocolate, and other foods high in antioxidants, may help prevent the accumulation of fat cells in the body, a precursor to heart disease and obesity, according to new research from Taiwan published in the journal of agriculture and food chemistry .

Best way to work it in: Melt a half ounce of dark chocolate in the microwave for 30 seconds and spread it on a small piece of whole-wheat bread.

GREEN BEANS:
Why you need them: They are loaded with resistant starch , a powerful fat burner (one half-cup serves up nearly 10 grams of resistant starch).
If you eat green beans and other foods rich in resistant starch at just one meal a day, you will burn 25% more body fat than you would otherwise , according to reserchers at the university of Colorado.

Marinate Meat for Healthy Grilling

It’s enough to make your mouth water .The smell of a sizzling steak on the grill on a summer evening, as friends gather around the barbecue.

Then a pesky thought buzzes your brain. Can grilled meat cause chemicals to form?

That substance that forms on meats cooked a high temperatures (such as from grilling, frying, or broiling meat) includes compounds that researchers say are “reasonably anticipated to be a human carcinogen. “ The compounds are known as HCAs, or heterocyclic amines. Some research has shown that eating more HCAs increases your risk for several cancers, including colorectal, stomach, lung, pancreas, breast and prostate cancers.

But researchers at Kansas State University and (the food Science institute) believe marinades may hold the key to healthier grilled meats.


Here's how their study was carried out:

Researchers marinated round steaks for an hour in a specific marinade. The meal was coated on all sides and turned several times. Steaks were then grilled for five minutes on each side.

They also tested f steaks with no marinade and those with marinade made only with lemon vinegar and olive oil.
When the meat was tested for total HCAs , the marinated steaks had a 72% reduction in the bad compounds.

Add herbs and spices which are rich in antioxidants to increase the results and reduce the chemicals even more.
Add thyme, rosemary, chives, paprika, red pepper, oregano, black pepper, garlic and onion.

Almonds can help you lose weight!

If your searching for a snack food that can help you lose weight and gain health, almonds are an excellent choice. For years, many dieters have ignored nuts, largely because of their high fat and calorie content.

The study, conducted at The City of Hope National Medical Center in California, demonstrated that the tasty morsels can be an important part of a successful weight- loss program.

The study included 65 overweight and obese adults who were placed on one of two diets designed to promote weight loss. The caloric value and protein content of the two diets were equivalent, but only one included a 1 ounce serving of almonds daily.

After 24 weeks, the two groups showed difference in their weight- loss patterns. The almond- eating group lost 62 percent more weight and 56 percent more body fat than the nut-free group. The almond – eaters also experienced significantly greater reductions in waist circumference and blood pressure.

Eating almonds helps dieters peel off unwanted pounds because: Their unique texture and savory taste make almonds very satisfying; a 1 ounce serving contains about 10 to 15 nuts, and this amount really fills people up, so that they’re less likely to snack later on.

Eating almonds helps dieters peel off unwanted pounds because: Their unique texture and savory taste make almonds very satisfying; a 1 ounce serving contains about 10 to 15 nuts, and this amount really fills people up, so that they’re less likely to snack later on.

Some of the study participants found that they couldn’t eat the entire 1 ounce serving in one sitting, because all that chewing made their jaws tired.

For people trying to cut back on high – cholesterol animal foods, the crunchy nuts are a protein- rich alternative to eggs and meat .Ounce for ounce , almonds contain nearly as much protein as lean meat .

Unlike animal sources of protein, nuts are high in fiber. The fiber blinds with a portion of the fat, so that it doesn’t come into contact with the intestinal wall, so it just gets flushed out of the body.

In light of all their proven benefits, almonds are a smart, convenient addition to any diet, whether the goal is to loss weight or gain health. These nuts stay fresh without refrigeration or special handling, so you can keep them stashed in your car, your desk or your briefcase.

Whether they are eaten as on-the-go snack or as an occasional meal replacement, almonds area savory, satisfying treat that can be an important part of a healthy diet.

Vegetables can prevent blindness

It turns out following mom’s advice to eat your vegetables could prevent a leading cause of blindness.

Age-related macular degeneration causes vision loss in people 50 years of age and older. It affects the macula- the part of the eye that allows you to see fine detail. Several studies have suggested high concentrations of lutein and zeaxanthin- dietary compounds- have properties that can prevent macular degeneration.


These nutrients are not made by the body and can only enter the bloodstream through ones diet. They are commonly found in green, leafy vegetables, like spinach, broccoli and kale, and in yellow or orange fruits and vegetables, like carrots, papaya, and peaches.

Previous studies found lutein and zeaxanthin filter out damaging blue light and powerful antioxidants, which could explain why they may protect against macular degeneration.