Foods for nervous system- Brazil Nuts

BRAZIL NUTS
RICH IN VITAMIN B1





Synonyms: Creamnuts, Paranuts.Noix du Bresi
French:  Noix du Bresil: Spanish: Nuez del Brasil,coquito de Brasil, almendra de Amazonas.
Description: This is the seed of the tree 'Bertholletia excelsa' Humb., of the botanical family Lecythidaceae, that reaches 40 meters in height.

The tree that produces Brazil nuts stands out among tropical trees because of its majesty and beauty. However, efforts to cultivate them have failed to the point that most of the commercially available nuts are from wild trees in the Amazon basin.

PROPERTIES AND INDICATIONS: Brazil nuts contain more than 66.2% fat that becomes rancid quite easily. These are composed of up to 25% saturated fatty acids. Together with the palm and the coconut, this is one of the vegetables fats richest in this type of fatty acid, and, therefore, are the least advisable from a dietary standpoint. They should not be eaten to excess, particularly in cases of elevated cholesterol.

Brazil nuts are rich in proteins (14.3%) vitamin E, and minerals (phosphorous, magnesium, calcium and iron).
But their most important dietary property is their high vitamin B1 content, higher than meat, milk, or eggs. Only wheat germ, brewer's yeast, sunflower seeds, and pine nuts contain more vitamin B1 than Brazil nuts.

This makes them appropriate for those suffering from nervous disorders, such as irritability, depression, memory loss, and lack of concentration or mental performance.

Those who are following a treatment plan to stop smoking should include Brazil nuts in their diet because of the desirable effects of vitamin B1 on the nervous system.

PREPARATION AND USE
(1)Raw: this is the way Brazil nuts are usually eaten. They must be well chewed, as is the case with all oil-bearing nuts.
(2)Toasted: 5 to 10 minutes in the oven is usually sufficient to turn them golden brown and give them a pleasant taste.

The fruits of this tree is a husk similar to a coconut approximately 16 cm in diameter. When it ripens it opens and reveals 20 to 24 kidney-shaped seeds. These seeds, which measure 3-4 cm, have a woody shell and contain a thick nut known as a Brazil nut.

Foods for the heart- Broccoli

BROCCOLI- Ideal for heart patients

Synonyms: Asparagus broccoli, Calabrese
French: Brocoli; Spanish: Brecol, Broculi
Description: This is the inflorescence and stalks of the broccoli ('Brassica oleracea' L. var. 'italica'), a herbaceous plant of the botanical family Cruciferae that constitutes a variant of the cauliflower. In contrast to the cauliflower, the inflorescences of broccoli are formed of larger, less tightly packed flowers. Their color varies from green to violet.

BROCCOLI CULTIVATION has experienced a significant increase in recent years in Europe as well as in America. More broccoli and less couliflower is being eating, possibly because broccoli produce less flatulence than cauliflower and for many it has a better flavor.

PROPERTIES AND INDICATIONS: Among all of the cabbages belonging to the Crucifer family, broccoli stands out as among the richest in proteins, calcium, provitamin A (beta-carotene), and vitamin C. It is also rich in potassium and low in sodium. It contains anticarcinogenic sulfurated phytochemicals, as do all Crucifers. These are its most prominent diet therapeutic applications.

-Coronary disease: Because of its low calorie content, its paucity of fats, and above all its optimal sodium/ potassium balance, broccoli is a very appropriate food for those suffering heart failure at any level. It promotes the elimination of excess liquid retained in the tissues (edema), operating as a decongestive to the circultory system and the heart.

-Obesity and diabetes: Because it is very low in calories and sugars, and because it produces a certain feeling of satiety, it should be included in the diets of the obese and diabetics.

-Cancer: Its high levels of beta-carotene (provitamin A) and phytochemicals make broccoli, along with other Crucifers, a powerful anticarcinogenic food, whose effectiveness has been proven in a wide variety of scientific investigations.

PREPARATION AND USE
(1)Cooked in a variety of ways similar to cauliflower. It should be boiled as little as possible to avoid the loss of its nutritional properties.
(2)Its tender stalks may be eaten raw or lightly steamed or boiled in salads. They are very flavorful, reminiscent of asparagus.

All vegetables and greens, especially those of the 'Cruciferae family' , provide phytochemical elements that protect against cardiovascular disease and cancer.

FOODS FOR THE HEART- Peach

Peach- Ideal for the heart

Synonym: Persian apple
Description: The peach is the fruit of the peach tree ('Prunus persica' [L] Batsch.), a tree of the botanical family Rosaceae. The fruit is a typical drupe: fleshy pulp with a hard stone in the center.

THE PEACH is a well-traveled tree. The oldest orchards are in China. From there it was taken to Persia (Iran) several centuries before the birth of Christ. After spreading throughout the Mediterranean more than two thousand years ago, it was introduced in the Americans by the Spaniards. The peach has adapted well to each region where it has been taken. Today more than half of the world's peach production is from the Americans.

PROPERTIES AND INDICATIONS:
The composition of the peach is a balanced combination of provitamin A (beta-carotene), B group vitamins, vitamin C, vitamin E, potassium, magnesium, and vegetable fiber, all in moderate amounts. Peaches contain virtually no sodium or fat. They do contain 9% fructose and other sugars and less than 1% proteins.
It may be said that the composition of the peach is almost perfect for a healthy heart. Vitamins A, C, and E are nature's best antioxidants, and few foods contain all three in such balance. The antioxidant effect of these vitamins maintains artery health in general, and those that nourish the heart in particular.
The B group vitamins (B1, B2, niacin, and B6), which are found in peaches in significant quantities, are necessary for heart muscle cell contraction utilizing the energy of fatty acids and sugars.
Potassium, very abundant in peaches, and magnesium are minerals essential to maintain normal, strong heartbeat rhythm.
Not only is the peach the lowest of any fruit in fat, its sodium content is also among the lowest, with only one milligram (mg) per 100g of edible portion. A low sodium diet helps aviod arterial hypertension and aids the heart's activity.

Peaches are medically indicated in the following cases:
-Heart disease: Eating peaches is of benefit whenever there is any degree of heart failure, any impairment in the heart's capacity to perform effectively its pumping activity. Even though peaches are not a direct heart stimulant, they do aid the work of this organ.
-Digestive disorders: Peaches are easy to digest when they are ripe. They contain soluble vegetable fiber that acts as an emollient in the digestive tract. It is a mild laxative.
-Kidney disorders: Peaches are mildly diuretic, which, together with very low sodium and protein content, make them excellent for those with renal failure.
-Obesity: Peaches are among the best fruits for creating a sensation of satiety, thus reducing the appetite. Their caloric content is quite low: 43 kcal/100 g. Additionally, its depurative action facilitates the removal of the acidic metabolic waste that frequently accompanies obesity.

PREPARATIONS AND USE
(1)Fresh: The peach's velvety peel may produce an allergic reaction in sensitive individuals.,thus they should be peeled. The peel may also carry  pesticide residuals.While it is true that the peel contains vitamins, eating a little more peeled peach easily compensates for this loss.
(2)Canned: While canned peaches provide somewhat fewer vitamins and minerals, they have the advantage of being available year-round. Peaches canned in as little sugar as possible are preferable.
(3)Marmalade and juice.


The peach's shape is reminiscent of that of the heart, possibly as a reminder of its many benefits for this organ.