History of Bananas

The banana as we know it today is a specifically-grown species of the wild banana. It originated from seed bearing relatives in the Pacific and the South-East of Asia.

The wild banana was not edible, but it was discovered that by crossing two inedible, wild species, one could grow a sterile plant that bore the banana as we know it today. Because of its sterility, once this new edible fruit was discovered, it was spread using offshoots from the base of the plant. Some people argue this was the first fruit farmed by men. The history of bananas is displayed here with a timeline:

2000 B.C.
Bananas have apparently originated in Malaysia
600 B.C.
Bananas are cited in Buddhist texts
327 B.C.
Alexander the Great's army recorded for the first time in history the existence of banana crops in the indian valleys. Alexander is also credited for bringing the banana from India to the western nations.
63 B.C.
Antonius Musa - the personal doctor of the then Roman emperor Octavius Augustus - was credited for promoting cultivation of the exotic African fruit from 63 to 14 B.C.
200 A.D.
Organized banana plantations have been recorded in China
650 A.D.
Islamic conquerors helped bananas make their way to Madagascar, and then spread to the African mainland by vegetative propagation. Here in Africa many genetic mutations occurred, that produced different species of bananas. Portuguese traders then spread the fruit from Africa to the Canary Islands
1502 A.D.
The Portuguese and the Spanish are credited for bringing bananas to the Carribean and to America. According to Spanish history, Friar Tomas de Berlanga brought the first banana root stocks to the Western Hemisphere. A Chinese variety was sent to England, where it was named "Cavendish" after the Duke of Devonshire's family. This variety and its sub-groups account for much of the commercial banana cultivation. Even though several other varieties are now cultivated for commercial purpose, they only account for about 20 of 300 different species.
17th century
Its Guinean native name - "banema" - which became "banana" in English, was first found in print
1836 A.D.
The yellow sweet banana is a mutant strain of the green and red cooking bananas, discovered in 1836 by Jamaican Jean Francois Poujot. He found that in his plantations, one plant was bearing yellow fruits rather than red or green. Upon tasting the new discovery, he found it to be sweet in its raw state, without the need for cooking. He quickly began cultivating this sweet variety.
1876 A.D.
Bananas are introduced to American families as an exotic dessert. From here it will grow and become a staple fruit. They were officially introduced to the American public at the 1876 Philadelphia Centennial Exhibition. Each banana was wrapped in foil and sold for 10 cents.
1900 A.D.
Bananas are now considered a commodity and are traded by large companies. The United Fruit Company is credited for being of the first to commercialize bananas

Thanks to new transport technologies such as refrigeration, bananas have become widespread in the 19th and 20th centuries. Today, bananas grow in most tropical and subtropical regions with the main commercial producers including Mexico, Costa Rica, Brazil and Ecuador.

Musa species Musaceae

Common Names: Banana, Bananier Nain, Canbur, Curro, Plantain

Origin: Edible bananas originated in the Indo-Malaysian region reaching to northern Australia.

Species: Musa acuminata Colla, M. X paradisiaca L. (hybrid)

Related species Abyssinian Banana (Ensete ventricossum Cheesman), Musa balbisina Colla, M. ornata Roxb., M. textilis Nee

Adaptation Bananas and plantains are today grown in every humid tropical region and constitutes the 4th largest fruit crop of the world. The plant needs 10 - 15 months of frost-free conditions to produce a flower stalk. All but the hardiest varieties stop growing when the temperature drops below 53° F. Growth of the plant begins to slow down at about 80° F and stop entirely when the temperature reaches 100° F. High temperatures and bright sunlight will also scorch leaves and fruit, although bananas grow best in full sun. Freezing temperatures will kill the foliage. In most areas bananas require wind protection for best appearance and maximum yield. They are also susceptible to being blown over. Bananas, especially dwarf varieties, make good container specimens if given careful attention. The plant will also need periodic repotting as the old plant dies back and new plants develop.
DESCRIPTION
Growth Habit: Bananas are fast-growing herbaceous perennials arising from underground rhizomes. The fleshy stalks or pseudostems formed by upright concentric layers of leaf sheaths constitute the functional trunks. The true stem begins as an underground corm which grows upwards, pushing its way out through the center of the stalk 10-15 months after planting, eventually producing the terminal inflorescence which will later bear the fruit. Each stalk produces one huge flower cluster and then dies. New stalks then grow from the rhizome. Banana plants are extremely decorative, ranking next to palm trees for the tropical feeling they lend to the landscape.

Foliage: The large oblong or elliptic leaf blades are extensions of the sheaths of the pseudostem and are joined to them by fleshy, deeply grooved, short petioles. The leaves unfurl, as the plant grows, at the rate of one per week in warm weather, and extend upward and outward , becoming as much as 9 feet long and 2 feet wide. They may be entirely green, green with maroon splotches, or green on the upper side and red-purple beneath. The leaf veins run from the mid-rib straight to the outer edge of the leaf. Even when the wind shreds the leaf, the veins are still able to function. Approximately 44 leaves will appear before the inflorescence.

Flowers: The banana inflorescence shooting out from the heart in the tip of the stem, is at first a large, long-oval, tapering, purple-clad bud. As it opens, the slim, nectar-rich, tubular, toothed, white flowers appear. They are clustered in whorled double rows along the the floral stalk, each cluster covered by a thick, waxy, hood like bract, purple outside and deep red within. The flowers occupying the first 5 - 15 rows are female. As the rachis of the inflorescence continues to elongate, sterile flowers with abortive male and female parts appear, followed by normal staminate ones with abortive ovaries. The two latter flower types eventually drop in most edible bananas.

Fruits: The ovaries contained in the first (female) flowers grow rapidly, developing parthenocarpically (without pollination) into clusters of fruits, called hands. The number of hands varies with the species and variety. The fruit (technically a berry) turns from deep green to yellow or red, and may range from 2-1/2 to 12 inches in length and 3/4 to 2 inches in width. The flesh, ivory-white to yellow or salmon-yellow, may be firm, astringent, even gummy with latex when unripe, turning tender and slippery, or soft and mellow or rather dry and mealy or starchy when ripe. The flavor may be mild and sweet or subacid with a distinct apple tone. The common cultivated types are generally seedless with just vestiges of ovules visible as brown specks. Occasionally, cross-pollination with wild types will result in a number of seeds in a normally seedless variety.
CULTURE
Location: Bananas require as much warmth as can be given them. Additional warmth can be given by planting next to a building. Planting next to cement or asphalt walks or driveways also helps. Wind protection is advisable, not for leaf protection as much as for protection of the plant after the banana stalk has appeared. During these last few months propping should be done to keep the plant from tipping or being blown over.

Soil: Bananas will grow in most soils, but to thrive, they should be planted in a rich, well-drained soil. The best possible location would be above an abandoned compost heap. They prefer an acid soil with a pH between 5.5 and 6.5. The banana is not tolerant of salty soils.

Irrigation: The large leaves of bananas use a great deal of water. Regular deep watering is an absolute necessity during warm weather. Do not let plants dry out, but do not overwater. Standing water, especially in cool weather, will cause root rot. Plants grown in dry summer areas such as Southern California need periodic deep waterings to help leach the soil of salts. Spread a thick layer of mulch on the soil to help conserve moisture and protect the shallow roots. Container grown plants should be closely watched to see that they do not dry out. An occasional deep watering to leach the soil is also helpful.

Fertilization: Their rapid growth rate make bananas heavy feeders. During warm weather, apply a balanced fertilizer once a month--a 8:10:8 NPK fertilizer appears to be adequate. A mature plant may require as much as 1-1/2 to 2 pounds of the above fertilizer each month. Young plants need a quarter to a third as much. Spread the fertilizer evenly around the plant in a circle extending 4 - 8 feet from the trunk. Do not allow the fertilizer to come in contact with the trunk. Feed container container plants on the same monthly schedule using about half the rate for outside plants.

Frost Protection: Bananas flourish best under uniformly warm conditions but can survive 28° F for short periods. If the temperature does not fall below 22° F and the cold period is short, the underground rhizome will usually survive. To keep the plants that are above ground producing, protection against low temperatures is very important. Wrap trunk or cover with blanket if the plants are small and low temperatures are predicted.

Pruning Only one primary stem of each rhizome should be allowed to fruit. All excess shoots should be removed as soon as they are noticed. This helps channel all of of the plant's energy into fruit production. Once the main stalk is 6 - 8 months old, permit one sucker to develop as a replacement stalk for the following season. When the fruit is harvested, cut the fruiting stalk back to 30 inches above the ground. Remove the stub several weeks later. The stalk can be cut into small pieces and used as mulch.

Propagation: Propagation of bananas is done with rhizomes called suckers or pups. Very small pups are called buttons. Large suckers are the preferred planting material. These are removed from vigorous clumps with a spade when at least three feet tall, during warm months. Pups should not be taken until a clump has at least three to four large plants to anchor it. When the pup is taken the cut must be into the mother plant enough to obtain some roots. Plant close to the surface. Large leaves are cut off of the pup leaving only the youngest leaves or no leaves at all. Some nurseries supply banana plants as container grown suckers.

Pests and Diseases: Bananas have few troublesome pests or diseases outside the tropics. Root rot from cold wet soil is by far the biggest killer of banana plants in our latitudes. California is extremely fortunate in not having nematodes that are injurious to the banana. Gophers topple them, and snails and earwigs will crawl up to where they can get continuous water, but these pests do not bother the plant.

Fruit Harvest: Stalks of bananas are usually formed in the late summer and then winter over. In March they begin "plumping up" and may ripen in April. Occasionally, a stalk will form in early summer and ripen before cold weather appears. The fruit can be harvested by cutting the stalk when the bananas are plump but green. For tree-ripened fruit, cut one hand at a time as it ripens. If latter is done, check stalk daily as rodents can eat the insides of every banana, from above, and the stalk will look untouched. Once harvested the stalk should be hung in a cool, shady place. Since ethylene helps initiate and stimulate ripening, and mature fruit gives off this gas in small amounts, ripening can be hastened by covering the bunch with a plastic bag. Plantains are starchy types that are cooked before eating.

CULTIVARS
The antiquity of the banana and its tendency to produce mutations or sports have resulted in an extensive number of cultivars. Only the common ones growing in California are listed.

Apple, Silk, or Manzana
Dessert type, pleasant sub-acid apple flavor when fully ripe. Fruit: 4 to 6 inches. Grows to 10 to 12 feet. The fruit is not ripe until some brownish specs appear on the skin. From planting until harvest is approximately 15 months.
Cavendish
Resistant to Panama Wilt disease. Clones of this variety are distinguished by the size of the pseudostem. The largest is Lacatan (12 to 18 feet) followed by Robusta and Giant Cavendish (10 to 16 feet). The smallest is the Dwarf Cavendish (4 to 7 feet).
Cuban Red
Very tall (up to 25 feet), very tropical. Skin dark red, with generally reddish pseudostem. Fruit is especially aromatic with cream-orange pulp. 20 months from planting until harvest.
Gros Michel
Commercially, the most important and considered by many to be the most flavorful. Because of its susceptibility to Panama Wilt disease it is being replaced with resistant varieties. Although there is no Panama Wilt in California, it does poorly here as the plant seems to need more heat and it tends to grow more slowly than other varieties
Ice Cream or Blue Java
Medium-tall (15 to 20 feet), bluish cast to the unripe fruit. Fruit: 7 to 9 inches, quite aromatic and is said to melt in the mouth like ice cream. Bunches are small with seven to nine hands. 18 to 24 months from planting until harvest.
Lady Finger
Tall (20 to 25 feet), excellent-quality fruit, tolerant of cool conditions. 15 to 18 months from planting to harvest.
Orinoco
Commonly grown in California for years as a landscape plant. Grows to 16 feet, more cold hardy than any other. 15 to 18 months from planting to harvest. Flavor is good, texture is less than perfect, but when properly grown and cultivated it can produce enormous stalks of fruit. Excellent in banana bread. Sometimes called horse, hog or burro banana, it can be purchased at most nurseries.
Popoulu
A Hawaiian variety with short, salmon-pink flesh, plump fruit that may be cooked or eaten fresh. A slender plant preferring a protected area with high humidity and filtered light. Grows to about 14 feet tall.
Valery
A Cavendish clone resembling the Robusta. Some believe them to be the same. The Dwarf Cavendish is the most widely planted as it is better adapted to a cool climate and is less likely to be blown over.
Williams
The same as Giant Cavendish. Originated from a mutation of Dwarf Cavendish found in Queensland, Australia. A commercial banana grown in many countries that does well in California. 10 to 16 feet in height and has a distinctive long, very large bud. The Del Monte is a Williams.

Should you peel bananas from the bottom up?

My friend Petal peels her bananas from the bottom. Well, it's the top, actually, since bananas grow upside down. Come to think of it, that's not quite right either—bananas grow the way they grow, which should be right-side up by definition, even if we think of them as upside down. So let me start over. Petal peels her bananas from the end without the stem.
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I mentioned as much at the lunch table last week and triggered a firestorm of debate that has put several research careers on hold and seriously jeopardized the marriage of at least one colleague who, in his single-minded pursuit of truth, has refused for over a week to talk about anything other than the pros and cons of alternative peeling methods. As of this writing, he and his wife have reached an uneasy truce that prohibits him from ever again mentioning the word "banana" in the marital household.

Petal's method is counterintuitive and thus instantly appealing to economists, who love nothing more than to overturn conventional wisdom. Multiple experiments (well, two experiments, actually, since we only had two bananas) quickly convinced a majority of the department that Petal's way is—surprisingly—easier than the traditional method, though the econometricians thought you'd need to test at least 30 bananas to report that result with confidence. The labor economists immediately resolved to apply for a grant.

The same experiments turned up a remarkable pro-Petal instance of the Law of Unexpected Consequences regarding those long stringy things on the sides of the banana that you peel off after you remove the skin. According to our two experiments, peeling from the non-stem end greatly increases the chance that those strings will stick to the skin and come away with it, obviating the need to remove them separately. The attendant reduction in labor input has been particularly persuasive to the development economists, who have also pointed to potential productivity gains from using the stem as a handle.

In the anti-Petal camp, we have the theorists who argue that peeling from the stem end must be optimal because that's what people do. But Petal counters—and indeed this is her clincher argument—that monkeys do it her way (though I think it would be more accurate to say that she does it the monkeys' way) and monkeys are the real experts. In response, my colleague, Mark Bils, who bristles whenever anyone argues that Europeans save more than Americans and therefore Americans must not save enough, is vociferously unmoved by the argument that if we differ from monkeys, the monkeys must be right.

The other major argument that's emerged in favor of the traditional approach is that bananas are more likely to be bruised near the non-stem end. If you peel from the stem, you can eat down to the bruise and throw the rest away, whereas if you peel from the non-stem, you're immediately faced with removing the bruise and figuring out what to do with it. Monkeys, who eat the bruised parts, don't have to worry about this issue.

But my friend Tara, who takes Petal's side, argues thusly (and this is verbatim because I copied it over instant messenger): "Well, the reason they're bruised at the bottom is that we're a top-centric society. When we stock bananas at the market, or select them as consumers, we handle them from the top and plunk them down on their bottoms." The point being that if we all ate from the bottom, the bananas would be handled differently and the bruises would be on the top. (I've fallen back into the top/bottom terminology in deference to Tara, who is trained in film studies and hence unlikely to be comfortable with technical terms like "stem.") To recast Tara's point in terms my colleagues will find most meaningful, we've been analyzing bruises in a partial equilibrium context—taking their location as given—while ignoring the crucial general equilibrium issue of how that location is determined.

Since the phrase "You've ignored the general equilibrium issues" is every economist's all-purpose putdown, and a safe comment to make in pretty much any seminar where you've been jolted out of your sleep and are expected to make a salient remark, it's a little embarrassing that we needed Tara to point out the general equilibrium aspects of banana peeling. In our defense, Tara is an ace computer programmer and not at all your average film studies major.

Much additional work remains to be done. Some of us have launched investigations of subtler issues, such as whether the optimal method of peeling might vary with the ripeness of the banana. So far, there are only two findings I can report with any real degree of confidence. First, economists have a predictable and weak sense of humor. (No fewer than three of my colleagues independently "observed" that if you open from the bottom, the banana will fall out.) Second, if you take an economist—any economist—and give him a banana to hold by the stem and eat from the other end, he really will bear a remarkable resemblance to a chimpanzee.

Unorthodox banana habits may be more common than is generally recognized. In graduate school, I knew a guy (now a mathematical biologist of some prominence) who always split his bananas down the middle and scooped out the seeds, which he discarded. ("I hate banana pits!" he was once heard to remark.) Further field work might uncover even more bizarre behaviors, but that's a job for anthropologists, not economists. Our time is much too valuable.

How to Eat a Banana Like a Monkey

The actual eating isn't too different from humans. The real magic is in how monkeys peel their banana to get at the goodness inside. Bananas are delicious and work like a charm in pancakes, but odds are you're peeling them the way that you've been taught and never thought about it. So let's do it like the experts: monkeys.



step 1 Get a banana
This part is easy and open to some choice. This banana is nice and evenly yellow. I like mine to have more brown on the outside while others insist on there being a little …

step 2 Identify the top of the banana
Bananas grow in bunches pointing up with the stems on the bottom. The other side is really the top.

step 3 Pinch the top
Get a nice firm pinch on the top of the banana. You might get a bit of smooshed banana goop on your fingers, but with practice you can do it cleanly. Besides, the banana…

step 4 Peel
So you've pinched and gotten a good hold on some part of the peel. Great! Now pull it!

step 5 Repeat
Peel two or three more times and you'll have a beautiful banana to behold and eat.

step 6 Eat!
This banana was huge so I shared some of it with Mitch, who was helping me out by taking pictures. Mmm... banana.

step 7 The Beauty of it All
With the stem still intact you have a natural handle for the banana. There's no fumbling or trying to get the last bit out, it just happens easily and naturally.So toss the…

Banana

Bananas are the fruit of a plant of the genus Musa (family Musaceae) , which are cultivated primarily for food, and secondarily for the production of fibers that are used, for example, in the textile industry. they are also cultivated for ornamental purposes.

The history of bananas is pretty exciting, since they are the result of a genetic mutation that evolved into a staple food of our society. In fact, bananas are probably the most widespread fruit crop in the whole world. For example, you will learn that the most widespread species - the "Cavendish" banana - was named after the Duke of Devonshire's family! Today they are known for their sweet taste, good nutritional properties (see bananas nutrition facts) with their high content in potassium and fibers (and vitamins such as B6, C and A ), and best of all their ease of use: just peel and eat!

It is important to note that the real banana tree is actually a fruit that must be cooked before eating, has a green, red or brown color and has seeds: it is today the staple food of many african populations and is different from the bananas we are used to eat. The original banana is a cultivar used as a food (cooked or ground to make banana flour) and a a source of fibre. Banana leaves are also used to transport food or as umbrellas (since they are large and waterproof)

The yellow bananas we eat today are a cross between the green and the red banana tree (species Musa acuminata or the hybrid Musa x paradisiaca), and this cross is sterile (hence the lack of seeds in the banana).

There have been numerous studies showing the health benefits of bananas, and this has proven this fruit to be very convenient, both for its ease of consumption (especially in a fast-paced work environment) and for its nutritional properties

We hope you will enjoy our website and will bookmark it for future reference!

Nutritional Profile Banana

Bananas are a very good source of vitamin B6 and a good source of vitamin C, potassium, dietary fiber, and manganese.

For an in-depth nutritional profile click here: Banana.

In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Bananas is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.

Banana
1.00 each
118.00 grams
108.56 calories
Nutrient Amount DV
(%) Nutrient
Density World's Healthiest
Foods Rating
vitamin B6 (pyridoxine) 0.68 mg 34.0 5.6 very good
vitamin C 10.74 mg 17.9 3.0 good
potassium 467.28 mg 13.4 2.2 good
dietary fiber 2.83 g 11.3 1.9 good
manganese 0.18 mg 9.0 1.5 good
World's Healthiest
Foods Rating Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%

BANANA

Bananas are the fruit of a plant of the genus Musa (family Musaceae) , which are cultivated primarily for food, and secondarily for the production of fibers that are used, for example, in the textile industry. they are also cultivated for ornamental purposes.

The history of bananas is pretty exciting, since they are the result of a genetic mutation that evolved into a staple food of our society. In fact, bananas are probably the most widespread fruit crop in the whole world. For example, you will learn that the most widespread species - the "Cavendish" banana - was named after the Duke of Devonshire's family! Today they are known for their sweet taste, good nutritional properties (see bananas nutrition facts) with their high content in potassium and fibers (and vitamins such as B6, C and A ), and best of all their ease of use: just peel and eat!

It is important to note that the real banana tree is actually a fruit that must be cooked before eating, has a green, red or brown color and has seeds: it is today the staple food of many african populations and is different from the bananas we are used to eat. The original banana is a cultivar used as a food (cooked or ground to make banana flour) and a a source of fibre. Banana leaves are also used to transport food or as umbrellas (since they are large and waterproof)

The yellow bananas we eat today are a cross between the green and the red banana tree (species Musa acuminata or the hybrid Musa x paradisiaca), and this cross is sterile (hence the lack of seeds in the banana).

There have been numerous studies showing the health benefits of bananas, and this has proven this fruit to be very convenient, both for its ease of consumption (especially in a fast-paced work environment) and for its nutritional properties

We hope you will enjoy our website and will bookmark it for future reference!

Ecuador to set up banana export group

President Rafael Correa announces creation of state banana exporter to tackle tax avoidance and “abuses” of the system

The government of Ecuador has announced the creation of a state banana export company as a means of tackling what it described as “abuses” and tax avoidance in the sector.

Speaking at an official press conference, Ecuadorean president Rafael Correa told reporters that “many abuses” were being committed by banana exporters at the present time, with some “un-registered companies” avoiding paying export duties.

Mr Correa said the solution to these difficulties was the creation of a state banana export company, which could apply “clear regulations” for the sale and export of Ecuadorean bananas.

The president said the export company, which he revealed was already in the process of being set-up, would help to enforce the country's official price of US$5.40 (€3.60) per box of bananas.

Mr Correa said that “certain exporters” were using a variety of means to cheat the system and avoid paying taxes, while others “signed contacts during the low season, which they failed to meet, instead selling the fruit for more money during the high season”.

Musa Acuminata Colla - The Banana

A banana as everyone knows, is a slender thick skinned edible fruit which varies in different sizes and colors. The word 'banan' is Arabic for finger. They are grown in Latin and South America, India, Costa Rica, Ecuador, Colombia, Honduras, Panama and Guatemala. India is by far the largest world producer of bananas, growing 16.5 million tonnes in 2002, followed by Brazil which produced 6.5 million tonnes of bananas in 2002. Over 96% of American households purchase bananas at least once each month. There are more than 500 varieties of banana in the world.

There are Bananas of different colors such as:

Green [good for strength and impotency especially in males],

Yellow [edible fruit bananas],

Red [rich in carotene],

Baby yellow bananas; also known as pisang susa [which are known for their sweetness] and are edible when they ripe completely as the starch in it is converted to sugars such as sucrose, fructose and glucose. Raw bananas [green and 20-30 cm long] are also used for cooking and are even fried. Children love to eat fried chips made out of Bananas. Banana flowers [Known as Bond in Vasai] are also used for cooking, especially in India. Also numerous desserts have been prepared using this fruit, which simply add to delicacies of all time. A smoothie made from bananas along with curd simply tastes fabulous. Besides that Rajles [wild form of Banana found in Vasai] is used by East Indian people as a coolant for insect bites and also in sweet dishes made from coconut milk and jaggery.

Banana plant has leaves of about 4 x 1 m which are used as biodegradable plates in south India, especially during wedding.

What are the medicinal uses of Bananas?

Bananas are a good source of vitamin C, potassium and dietary fiber. One banana has 76gm% of water, 10mg% of the vitamin C, 0.50gm% of the potassium, 20gm% of sugar and 1.2gm% of protein and 3gm%of the dietary fiber needed each day for good health. The vitamin C in bananas helps your body to heal and defend against infections. Vitamin C also is valuable in the absorption of iron, synthesis of connective tissue, and blood formation. High in iron, bananas can increase the production of hemoglobin in the blood and help in cases of anemia. Due to presence of fiber, bananas also ensure that the bowel functioning is normal and thus helps in clearing out constipation.

The good source of potassium from bananas is helpful for your body to maintain the fluid balance in blood and tissue cells as well as help in improving intellectual ability of an individual. Potassium is also an essential mineral for protein synthesis and the building of muscle because it stimulates nerve impulses for muscle contraction.

Research suggests that a diet high in potassium may reduce the risk of hypertension and stroke. Because bananas are sodium-free and very rich in potassium, they can be eaten as part of a diet to reduce the risk of high blood pressure. Bananas have no fat, cholesterol or sodium. According to research in 'The New England Journal of Medicine' eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%.

They also contain a rich supply of vitamin B6, providing 20% of the Recommended Daily Allowance of B6. Vitamin B6 is significant in the synthesis of antibodies in the immune system. It also helps in protein metabolism, red blood cell formation and functioning of the central nervous system.B vitamins help in relieving stress of the nervous system as they send oxygen supply to the brain.

Bananas are great for athletic and fitness activity because they replenish necessary carbohydrates, glycogen and body fluids burned during exercise and gives much strength to an individual. Bananas contain more digestible carbohydrates than any other fruit. The advantage is that the body burns off calories from carbohydrates more quickly and easily than calories from protein or fat.

They are used against intestinal disorders and because of its soft texture and smoothness. It is one of the most important fruit that can be eaten in over-chronic ulcer cases as it is an antacid which neutralizes over-acidity and reduces irritation of the stomach. They are also used in patients suffering from heart-burns.

BRUNO LOPES is an MSc-2 student of T.N.Medical College and B.Y.L.Nair Charitable Hospital [MUMBAI UNIVERSITY] and likes to do research on Herbs and fruits and study their medicinal properties. He has graduated in Microbiology and Biochemistry[co-curricular honors in microbiology] from ST.XAVIERS COLLEGE, Mumbai [MUMBAI UNIVERSITY]. Currently he is researching on his dissertation topic, 'Role of Sodium potassium ATPase,Glucose and glycosylated hemoglobin in Diabetes mellitus' as a part of MSc-2.

His aim in life is to do something for betterment of mankind which he describes by a simple adage, which is,''Knowledge is education for oneself but wisdom for the sake of others'' His interests are Microbiology, Biochemistry, Oncology, Nutrition, Botany, Immunology, Virology and many more. He has a vast knowledege on scientific names of different plants and microbes ofcouse as he had graduated in Microbiology and Biochemistry.

Visit Ten Historical Places of Cambodia

The Kingdom of Cambodia belongs to the Southeast Asian nations. Cambodia relies solely on its textile and garment production and industry as well as tourism to sustain the needs of the country. As for tourism, everybody wants to go visit Cambodia's historical places, and here are some of them.

1.) Angkor Archaeological Park

This is the location of the world-famous Khmer civilization, a civilization so modern during its time that it still awes its present-day visitors. Here, you can visit the Temple of Angkor Wat and Angkor Thom as well as the Bayon Temple. The best way to view all that Angkor has to offer is to take one of their tours, since they are more comprehensive than by just touring it yourself.

2.) Bokor National Park

This national park is the site where an old and dilapidated French hill station is located. It is rich in history as a lot of Khmer lost their lives for the creation of this used-to-be magnificent building. But other than this, you can also see a myriad of floras and faunas in the national park.

3.) Kampong Cham

This is Cambodia's third biggest city and is also a popular tourist destination, although not as popular as Phnom Penh and Siem Reap. You can also see a lot of beautiful places here like the Nokor Wat as well as the Bamboo Bridge that connects Koh Paen to Mekong. This city is also rich in French influence.

4.) Kompong Luong

This floating town is a must-see if your destination is Cambodia. This is a floating village in Tonle Sap where you can experience Cambodian culture firsthand. It is a delight to any foreigner to see schools and houses and restaurants float over the lake of Tonle Sap.

5.) Phnom Penh

Recognized as the biggest city of Cambodia, it is also Cambodia's capital city. There is a lot you can do here like visiting the Sisowath Bay where you can enjoy its quasi-carnival ambiance. This is also where The Royal Palace is located as well as The National Museum.

6.) Banlung

Here in Banlung, you will definitely enjoy visiting Yeak Laom Volcanic Lake where you can take picnics as well as swim in the lake. Virachey National Park is also located here, or you can visit the Wat Rahtanharahm where you can find the famous reclining Buddha. There are also a lot of wonderful waterfalls that you can visit here like Cha Ong and Kan Chang.

7.) Battambang

These are the must-go-to places in Battambang. You have to visit Wat Banan or what they call small Angkor Wat, and you have to go to Wat Baydamram or the bat temple where you can see fruit bats live in hundreds. Wat Ek Phnom is also a must-see place in this area.

8.) Resort town of Kep

This is a favorite seaside destination in Cambodia. Here, get to enjoy the Cambodian sun as you dine in platforms and eat fresh seafoods, and this is a great place where you can just relax and enjoy the sun and the sea. Visiting the Rabbit Island is also a must as you will definitely enjoy its white sand beaches.

9.) Koh Kong

Koh Kong is more for the nature lover as you will definitely enjoy majestic views of mountains and waterfalls as well as jungles. You can also visit their local zoo and the casino here if you want a more modern touch. Boat tours are popular here as you visit its islands and mangroves.

10.) Siem Reap

It is another favorite tourist spot in Cambodia. What you can see here is the Landmine Museum, which is dedicated to teaching and educating both the locals and the visitors about the hazards of land mines. You can also find a floating village here called the Kampong Phluck.

Bananas and Their Many Uses

• In Eastern Africa you can buy banana beer. This beer is brewed from bananas.

• The word ‘banan’ is Arabic for finger.

• There are more than 500 varieties of banana in the world.

• If you rub a mosquito bite with the inside of a banana skin, it reduces swelling and irritation.

• According to “The New England Journal of Medicine” eating bananas as part of a regular diet can help reduce the risk of death by stroke by as much as 40%.

• Bananas can help sufferers of Seasonal Affective Disorder because they contain the natural mood enhancer, tryptophan.

• Many cultures see bananas as a “cooling” fruit that can lower emotional and physical temperature of expectant mothers. In Thailand, pregnant women eat bananas to ensure their babies are born with a cool temperature.

Nutrition:

Bananas are low in calories, fat, sodium, and soluble fiber, which is the type of fiber that can help lower cholesterol. Bananas also contain 452 milligrams of potassium, 33 milligrams of magnesium, and one-third of the recommended daily allowance of vitamin B6.

Banana Curried Chicken

INGREDIENTS:

• 2 onions-chopped

• 50 milliliters cooking oil

• ¼ cup cake flour

• 1 cup chicken stock

• 1 cup raisins

• 1 teaspoon salt

• 2 pounds cooked, boned chicken—(cooked with seasoning)

• 5 sliced bananas

• 2 grated apples

• 2 tablespoons grated lemon rind

• 1 tablespoon sugar

• 1 and ½ tablespoons curry powder

• 1 bay leaf

• 4 peppercorns

• 1 cup cream

Fry onions in oil until light brown. Add flour and mix well. Add chicken stock gradually while stirring. Add the rest of the ingredients, except cream, cover saucepan and simmer for 20 minutes. Remove bay leaf. Mix in cream just before serving. Serve on a bed of rice. Decorate with pineapples if preferred.

Banana Sunset

INGREDIENTS:

• 8 very ripe bananas

• 2 tablespoons rum

• 2 tablespoons honey

• ½ pound butter

• 3 ounces raisins

• 2 ounces cherries

• 4 eggs

• ½ cup sugar

• ½ pound flour

• ¾ pint milk

• ½ tablespoon lime juice

• 1 ounce mixed nuts

• ½ teaspoon vanilla

• ½ cup grated coconut

Cream bananas and sugar, add eggs beaten well. Add milk, vanilla, lime juice, and flour. Mix well. Add raisins, cherries, and nuts, blend slightly. Turn out mixture in 9 inch baking dish. Bake at 400 degrees Fahrenheit for 1 hour and 20 minutes. Allow to cool. Cover top with whipped cream and coconut. Decorate with six carambola slices.

Banana Fruit: Plantain Health Benefits

Banana (or Plantain) health food: The banana is of great nutritional value. It has a rare combination of energy value, tissue-building elements, protien, vitamins and minerals. It is a good source of calories being richer in solids and lower in water content than any other fresh fruit.

Banana for energy
A large banana supplies more than 100 calories. It contains a large amount of easily assimable sugar, making it a good source of quick energy and an excellent means of recovery from fatigue. The use of bananas has been found beneficial in the treatments of several disorders such as intestinal disorders, constipation, arthritis, gout, anaemia, allergies, kidney stones, tuberculosis and urinary disorders.

Banana and longevity
Folk physicians of ancient Persia and India regarded this golden fruit as natures secret of perpetual youth. Even today, banana is known for promoting healthy digestion and helping create a feeking of youthfulness. It helps promote the retention of calcium, phosphorous and nitrogen which then work to build sound and regenerated tissues, which is an aid to youthful metabolism.

Better Ways to Keep Your Leftovers Fresh

We all have the best intentions - we make a large dinner and then put the leftovers in the refrigerator to be eaten later. The main problem is that the next day, the leftovers are a little stale and not so fresh, so we toss them out because no one wants to eat stale food. There has to be a better way to keep your leftover foods fresh - and there is. The main ingredient in keeping your leftovers fresh is fridge storage solutions.

There are many storage solutions for your leftovers. These range from the typical plastic tubs to more complex storage items which allow food to air.

Some fruits do not need to be kept in the fridge and fare better if they are stored on the counter. To keep your bananas fresh, look at purchasing a banana hook. A banana hook hangs the bananas up off the counter, preventing age spots and bruises - mimicking the natural habitat of bananas - hanging from a tree. A fruit basket that is open aired (usually made of metal wires) is a great idea for your other fruits and produce. You can put apples, grapes, oranges and more in an open air fruit basket to keep your fruit fresher, longer.

For produce that needs to stay in the refrigerator, look for a produce keeper with a water reservoir and air vents. These features control the moisture that your produce is exposed to and prevents wilting and browning. A produce keeper can keep your produce items fresh for weeks longer.

Another option for produce and left over foods is a vacuum container. With the proper seal, your food can stay fresh much longer than if it is not sealed. Vacuum containers are dishwasher and microwave safe, and can be used in the refrigerator or freezer. Make sure to purchase a clear container so that you can easily see the foods you have stored.

You can even keep your pies as fresh as they were out of the oven with a pie keeper. A pie keeper helps your pies stay fresh and intact, without crushing them during transport or stacking.

Keep your cereals and snacks fresh with a snack dispenser unit. These dispensers are air tight to provide maximum freshness for all your cereals and snacks.

If you have left over bread, be sure to keep it fresh with a bread container. A bread container keeps your loaf of bread from getting moldy. Bread typically becomes moldy when it is exposed to air. A bread keeper is adjustable to hold any size of bread loaf without crushing it.

In order to keep your left over foods fresh as long as possible, be sure that you are storing them appropriately. It is best to store each type of food individually so that you do not have any cross contamination, or soggy foods. What one food needs for moisture, another may not, and therefore you may end up with foods that have too much moisture. Another important step to keeping left over foods fresh is to package them into the fridge as soon as possible after you have completed your meal. The sooner you can get them into refrigeration, the better. This lessens the amount of degradation that your foods may have by sitting out in the warmer, open air of your home.

Freezer solutions for left over foods are also an option - freezing leftovers into containers is a tradition that has been passed down through the generations. "Waste not, want not", was the motto of the 30s, and these practices of everything having a use should not be lost today. If you are positive that no one is going to want to eat more turkey again this week, why not store it in the freezer in a freezer safe, air-tight container? That way, in a week or two when you are once again in the mood to eat turkey and you are looking for a quick meal idea, you can pull the left over foods out of the freezer. This allows you to serve them as fresh as they were on the day they were cooked.

Left over foods do not have to be stale, they can be foods that both you and your family enjoy eating as much as you did the day you cooked them. With the proper storage solutions for the refrigerator and freezer, you can store your leftovers and make use of them instead of throwing them away in the garbage.

You too can be a 'waste not, want not' family by utilizing your left over foods instead of throwing them away. Throwing food away is throwing money away. Many stores have storage solutions for your leftovers. The containers that you purchase can be used time and time again to save your food and save you money!

7 Healthy Eating Snacks For Your Low Calorie Diet Plan

Any healthy eating plan is not complete without some great healthy snacks included. Everyone wants a snack now and then, but the key is to make those snacks healthy and nutritious as well as delicious. In addition to that they need to be enjoyed without a feeling of guilt.

The following are 7 healthy eating snacks:

> A piece of fresh fruit, like an apple, orange or banana always makes a great snack. Keep a bowl of fruit on your kitchen counter or on the coffee table for easy access and it will also encourage to whole family to eat healthier.

> 2 rice cakes topped with low fat cottage cheese and pineapple.

> 2 small or 1 standard warmed pita bread filled with a mixture of salad leaves, cucumber, thinly sliced tomatoes, salad onions and a sprinkling of pepper. Tasty, healthy and very filling.

> Some of the tastiest and easiest fresh vegetable snacks include baby carrots or carrot slices, bite size vegetables such as broccoli florets, radishes and green peppers, fresh vegetable juice and fresh vegetable salads.

> Mix ½ cup smoked salmon trimmings with 1-2 tablespoons cream cheese or yogurt. Add 1 tsp finely chopped capers if desired, spread on wholegrain bread.

> Try using bagels, pita bread or tortilla shells with a tasty filling like chopped chicken mixed in low fat yoghurt with salad leaves and thinly sliced tomatoes and cucumber.

> A small handful of unsalted nuts and a small handful of raisins mixed together.

Replacing all those unhealthy snacks with healthier alternatives is one of the best ways to keep snack cravings from sidetracking your healthy eating goals.

Some Quit Smoking Tips

One of the hardest things any of us have ever had to do, is overcoming an addiction. When you are addicted to anything you feel almost helpless at even the thought of quitting your habit. There is however help out there, than can definitely help you overcome the addiction, and kick the habit. I am referring to cigarettes, but this can be any addiction.

One great thing to do is get in a group of people that are all attempting to achieve the same goal. For example we have narcotics anonymous or alcoholics anonymous. In our case, I don't know of any actual groups that get together to assist us with quitting smoking, but you can always create your own. One thing I do not recommend is relying on pills, patches, injections and things like that. They are very costly, and you may not be able to quit by using those products.

Another quit smoking tip is to start a hobby, i.e. scrap booking, or photography. Hobbies make a great alternative to smoking, when you get a craving just take a picture, or scrap book a page or two. Another great "hobby" is exercise, not only is it a great hobby, but it will also benefit your health as well. A lot of us tend to eat more when we are quitting this habit, so the exercise will counter act that as well.

Quitting smoking doesn't have to be this awful time in your life, where you seem to be grumpy, agitated and "testy" all the time. If you are willing to accept help, then it is there. Another great quit smoking tip is too eat healthy snacks. When you get a craving for a cigarette grab a banana, or chex mix, something to that effect.

You can overcome this addiction without spending the hundreds or thousands of dollars some places want you to spend to kick the habit. Just read up on it, check out some other articles, and research the side effects smoking has on your body, and how quickly your body starts repairing itself after you quit smoking. In fact, your heart rate drops about twenty minutes after your last cigarette. About half a day later, the carbon monoxide level in your blood would return to normal. Your sense of smell returns to normal within 3 months, and your blood pressure will start to return to normal.

These are only a few of the benefits of quitting smoking. Please keep in mind that this will not be easy, and you may fail a time or two, but the important thing to do is to keep it up, keep coming back and trying again. Once you have a game plan down you will definitely be able to quit. Thanks for reading and good luck.

4 Secret Tips For Losing Weight

The best way to lose weight can sometimes seem like one of life's greatest mysteries. Sometimes it actually is very puzzling. It seems that there are a lot of factors working against you. Fast food is so convenient. Healthy food costs so much more. The odds are not always in your favor. Hopefully the following little known tips to losing weight can help tilt the odds back in your favor.

The first thing to remember is to always eat non processed food. The more you steer towards natural food and away from processed food the better off you are going to be. Processed food is food that has been altered in some form or another. The more altered it is the worse it is for you. A general rule of thumb in identifying processed food is to just realize that if it cannot be found in nature in the form that it is in on your plate, then it has been processed. For example you can go out in the jungle and find a banana in pretty much the same form on a tree as you see them in the store. Now I seriously doubt you can go anywhere and find a Twinkie snack cake on a tree or plant anywhere in the world. There is just no such thing. Something like a Twinkie snack cake is a heavily processed food and really bad for your health and goal of losing weight. Stick to natural unprocessed food and you are wee loin your way to losing weight.

The second tip is to not eat any carbs after 6pm when trying to lose weight. Now do not misunderstand and think that I am saying carbs are bad. Good complex carbohydrates like whole grains can be a great source of energy. But when trying to lose weight you have to manage the usage of that energy source. Later in the day you do not need as much of that fuel and it can turn into excess very easily.

The third tip is to utilize weight training to add muscle to your frame. A lot of people misunderstand the role of muscle in weight loss. Muscles always burn energy. The more muscle mass you have on your body the more calories you will naturally burn. This can greatly aid in burning fat. Women should not be afraid of adding some muscle mass. You are not going to blow up like a muscle bound balloon overnight. Do not be scared of adding a small amount of muscle mass.

The fourth tip for losing weight is to make sure to always eat several small meals throughout the day instead of one or a few large meals. 5 or 6 small meals will allow your body to efficiently burn the fuel and not have an excess to turn into fat. Think about your body like a furnace. Which would be better for a furnace? Is it better to throw a huge amount of coal on the furnace at one time? Or is it better to add small amounts of coal to the fire throughout the day? Obviously you will benefit more from the small spread out amounts.

Keep these tips in mind and before you know it you will be a fat burning machine.

how to make banana bread

When cooking gourmet coffee, it is important to combine several factors that will make your cup of coffee a dreamy blend of flavor. Gurme coffee and of itself beautiful, but even better when made a certain way.

Before starting, be sure to select only the best gourmet coffee beans. Look for your favorite coffee or marks sample of several new types of coffee. If you visit the online gourmet coffee retailers, you can try many types of coffee beans imported from places in the world, South America, Central America, Africa, Indonesia, Papua New Guinea and northern Scotland. You can also save money by finding an online store that offers high quality discount coffee beans. Determine how you coffee - whether you want ground or whole bean coffee selections. Many retailers allow you to order gourmet coffee two ways.

Still entitled Method of Water

The type of water you use to cook gourmet coffee can make all the difference in their flavor. Tap water, which is a strong, unpleasant smell or taste may adversely affect coffee flavor. Remember that your taste buds will be more sensitive when drinking a hot drink like coffee, so you'll be able to detect any unpleasant kind, caused by water. Refusal of bottled water instead, but to avoid distilled water as it does not have an adequate level of dissolved minerals that are necessary to give fresh coffee taste.

Even with the right quality of water, be sure to appreciate the coffee / water ratio in an appropriate manner. For optimal results, use a tablespoon ground two hours coffee six hours ounces water (or 3 / 4 cup water). This ratio produces a strong, rich gourmet coffee while using only one spoonful will produce weak coffee. Another way to reduce the power of coffee is a dilution of coffee with a little water after it was produced.

Order of fresh coffee beans

Whether gourmet coffee ordering online or purchase in a store nearby, make sure the coffee is fresh roasted. Absolutely the best time for the production of coffee is within 12 to 24 hours of being roasted. Some Internet coffee roasters will ship your coffee beans the same day are baked beans, giving you the ultimate freshness. If you plan to grind your own beans, be sure to wait until just before you plan to brew coffee. Freshness of coffee beans will start to decline after coffee beans were ground.

Gurme grind your own coffee beans

How to grind coffee beans will also make a difference in coffee processing. It is important to know what type of grinding, you'll need, whether fine or coarser grind. Fine grind works best with drip method of brewing a coarse grind works well if you use a French press. If you want a fine grind, then a common inexpensive blade grinder would be enough. In the French press brewing, use a burr grinder.

Gurme coffee also best when guests produced by clean technique. Coffee makers can build minerals, fats and balances over time. They will dissolve coffee flavor and power and hinder how well the equipment functions. Look brushes to clean and safe solutions for your coffee maker and clean it often if you cook often.

When shopping online gourmet coffee, do not forget to try all the roaster has to offer. There are many flavored coffees today, including blends chocolate, hazelnut, banana nut fudge, pecan, almond raspberry, cinnamon, vanilla, biscuits and cream, creme brulee, English caramel, ginger bread, English toffee, etc. You can also try Some espresso blends such as Italian espresso, Italian espresso, and Vienna roast blend. Go online today to find coffee, gourmet who excites your taste buds. You will never return to ulterior coffee you have tasted the best!

Read It Before You Eat It

Read before you eat it!

Curious George and new food label

Curious George has always curious about food! He has a lot to say boys and girls - and their families - for new food label.

Read some labels with George. I have fun as they learn together.

Curious George does not monkey around with food!

Curious George always looks before eating breakfast, lunch or tasty treats

Before we get to the table, he checks on food label ...

The food label information!

Curious George is a smart monkey! Tags help him learn about food he eats. Even his favorite foods whose labels. Your favorites do too.

From milk to marshmallows, labels for nutrients, say all kinds of foods. Curious George wants to know about nutrients you see on food labels.

See label for George favorite treat - Banana Munchie Crunchies. Find nutrients:

-------------------------------------------------- ---------

Banana Munchie Crunchies Nutrition Facts Serving size 1 cup (60 grams) Servings of container 2 amount of calories, serving 210 calories from fat 25

% Daily Value * 5% Total Fat 3 g saturated Fat 1 g 3% cholesterol 0mg 0% sodium 270mg 11% Total 42 grams carbohydrates 15 percent Diets Fiber 6 g 24% Sugars 15 g protein 4g

Vitamin A 30% Vitamin C 2% calcium 2% Iron 30%

* Percentage daily values are based on 2000 calories diet.

-------------------------------------------------- ---------

Broadening the nutrients you see below. Like George, you know how nutrients help you grow strong and healthy.

TROYHADRACEB gives you the energy to learn and play. This comes from the nutrient foods such as bread. Energy has a different name, calories.

I also provide calories. George gets most of its calories from carbohydrates and less from fats.

ROTENIP builds muscles and helps to grow.

NATMIVI keep skin healthy and shiny hair. Some help heal cuts and help you see in the dark, too.

CLAMUIC helps grow strong bones and teeth.

ORIN is an important part of your blood.

MISOUD helps liquids such as sweating in your body.

REBIF helps you digest food.

To stay healthy Curious George needs the right mix of these nutrients from food during the day. You do!

That is why George checks out food labels. Then he chooses food for breakfast, lunch and his favorite concerns.

Like Curious George, read it before you eat.

George says the package sides and back to find food nutrition facts.

He sees serving size, then checks nutrients inside ... This food label info!

Food labels give facts about George servings, calories and nutrients in foods. All nutritional facts are only one service.

Be like Curious George. Step by step, read the food label Banana Munchie Crunchies! Ask someone to help. He or she will learn to label you.

best banana bread recipe

Do not plan dinner during this holiday season? I have a little dinner menus to try - all guaranteed to be ready in 30-minute suite! This is my favorite time of year because I love to have fun, but do not have much time to prep (sound familiar?), So I picked up a few shortcuts along the way. I really can be a holiday dinner in 30 minutes! To prepare ...

You'll find that using several cooking methods, mix and match to dinner on the table quickly. You can Deputy your favorite recipes, made only when you have more time.

Poultry night:

Turkey breast with cranberry glaze (crock may be of dry onion soup mix and cranberry sauce)

Baked potatoes (parboiled, then baked)

Red pepper and broccoli medley

Warm rolls, butter

Fruit Cake with Ambrosia (purchased fruit cake and jarred citrus fruit with maraschino cherries and shredded coconut)

Chicken breast cancer sheet (boneless, skinless chicken breasts rolled around crab filling)

Pasta with fresh vegetables

Crabapple salad with Pink Mayo (jarred crabapples)

Banana napoleons (puff pastry and instant pudding mix)

Beef, lamb, Pork night:

Garlic and Rosemary Rubbed Prime Rib (crock can be boneless roast rib eye)

Mashed potatoes (instant or frozen shipping masked potatoes)

Brussels sprouts

Waldorf salad (apples, grapes, celery and walnuts with mustard sauce)

Rolls, butter

Cherries Jubilee (cherries preserved in syrup, bought ice cream)

Bob herbs Roasted Rack of lamb (pan seared and roasted Frenched rack of lamb)

New Potatoes

Asparagus

Harvard beet salad (jarred Harvard beet canned Mandarin oranges, orange juice)

3-layer Mentha Chocolate Cake (purchased frozen cake)

Timbales meat loaf with mushroom sauce (mini meat loaves with gabki sauce)

Baked potato (microwaved then baked)

Tomato / corn / Avocado salad (tomatoes, cherries, canned corn, sliced avocado in lime dressing)

Rolls, butter

Almond Cherry Crisp (canned cherry pie filling, almond whole-grain cereal and ice cream)

Seafood dinner:

Lobster Newburg (frozen lobster tails in cream sauce)

Pastry shells (puff pastry shells)

English Peas with Red Bell Pepper (frozen peas)

Winter fruit salad (bagged green salad, canned pears, dried cranberries, the chopped nuts sauce)

Coconut macaroon and strawberry kisses (meringue cookies with mini zalatsi)

Vegetarian Dinner:

French onion soup (chopped onions, vegetable composition, burgundy and soup with toasted bread and cheese cylinder)

Winter mixed green salad (bagged green salad, seasoned pecans, canned Mandarin orange sections, cranberry sauce, orange)

French bread, butter

Cheesecake fill pears and fresh raspberries (poached pears, canned, instant pudding mix)

I like Easy Elegance appetizer course for home, start a great meal: Courtney brie with mango, smoked salmon with dill dip, grapes and green vegetable dishes that will go well with dill dip, water biscuits, gourmet olives.

We sincerely hope to enjoy your holiday meal planning and preparation

banana nut bread recipes

This healthy diet plan is fully balanced and helps you lose up to 12 kg for the first 30 days without stress or injury to health. You can use this diet for as long as you like. Daily calorie content ranges from 1000 to 1400 kcal. It also recommends adding 30 minutes of exercise each day to wither quickly. During this diet should consume - 2 liters of liquids a day. For example: green tea, non-carbonated mineral water or natural juices.

Basic rules: Turn off all products not listed in your daily menu. Mix salad with olive oil, not mayonnaise. Use a little salt is possible (will be better not to use it at all for the first two weeks). It is not recommended to change the menu.

Monday. Fish day. Porridge (oats, buckwheat with low fat milk) - 150 g curd 0 - 4.5 percent of fat - 250 g Soup (made from vegetables) - 250 g black bread - 40 grams Boiled brown rice - 150 grams Boiled salmon - 150 g salad of tomatoes, cucumbers and green - 300 grams olive oil - 10 g fruit - 200 g

Tuesday. Meat day. Oatmeal - 150 g curd dessert, 4.5% fat - vegetable soup 250 grams - 250 grams vegetable ragout - 200 g boiled beef - 200 grams vegetable salad - 300 grams olive oil - 10 g fruit - 200 g

Wednesday. Egg-milk day. Oatmeal - 100 g curd, 4.5% fat Egg-250 grams - 100 grams salad of cucumbers and white cabbage - 300 grams olive oil - 10 grams Cheesecakes - 250 g low-fat sour cream - 250 g fruit - 200 g

Thursday. Fish day. Oatmeal - 200 g organic low-fat yogurt - 200 g vegetable soup - 250 g black bread - 40 grams Potatoes - 200 grams Boiled salmon - 150 g vegetable salad - 300 g bananas - 100 g

Friday. Fruit day. Bananas - 200 grams of dried apricots - 100 g raisins or grapes - Dates 100 grams - 100 grams oranges - Apples 100 grams - 100 grams of low-fat organic yogurt - 250 g

Saturday. Chicken day. Oatmeal - 150 g curd dessert - Egg 100 grams - 50 grams bananas - 100 g vegetable soup - 250 g black bread - 40 grams fresh vegetable salad - Macaroni 300 grams - 200 grams Boiled chicken without skin - 100 grams Natural peach juice - 200 g

Sunday. Body checking the weak-willed. It is possible to eat anything but try not to overeat. If you use this diet plan longer than one month it will become a habit to eat right all the time.

With this kind of diet plans lose weight slowly but will get back remains good health, hunger and physical weakness were absent.

easy banana bread

Want to know what happens to you and your bum, while you grow?

Check your progress in this week week of pregnancy guide ...

Weeks 1 / 4

You: Blissfully knows what will happen, you have time. Midway through your cycle, you release an egg and it begins its journey down the fallopian tube.
Your boom: Egg meets sperm, egg fertilization happens, and boom! Sex of your baby is already determined. In fertilize an egg made to the womb, its cells dividing all the time. Once the implants are ozove in the wall of the uterus you, you go - you're pregnant!
Hot Tip: If you have not already, start taking a daily vitamin and mineral supplement pregnancy with folic acid - has a choice of marks of all good chemists.

Weeks 5 / 8

You: Around now likely to piss on a stick and received a shock in my life! Whether you were for centuries trying to pregnancy or a total surprise, suddenly is real and which can be much to take in. You may feel very sick right now also because all these hormones will be crazy, so try to take it easy.
Your boom: In Week 8, your baby will be the amount of grapes as buds appear, indicating the beginning of arms, fingers, feet and your toes.
Top Tip: Contact your community midwife (ask your GP surgery) and seminal book in its first meeting.

Weeks 9 / 12

You: You may be trying to keep the pregnancy secret until they hit 12-week mark. It can be really difficult to maintain such great news is secret, but if that's your decision enjoy the excitement and this special time with your partner.
Your bump: Your baby bones are forming, her facial features will appear and it grows very quickly. Up to 12 weeks, all his major organs and structures will be fully formed, and it is about the size of a large strawberries now!
Top Tip: feeling tired? Switch from white, refined foods to wholewheat bread and pasta and brown rice, as they help to balance blood sugar levels, which should help to relieve your fatigue.

Week 13-16

You: It is time to bask in the excitement of others when they say that I expected (and indeed disease should fall). Your heart is difficult to work extra pump blood round your body and you can feel breathless. But many women find the second trimester at least.
Your bump: Your baby will practice inhaling and exhaling and using her facial muscles. It is covered with fine hair called lanugo.
Top Tip: Studies show that baby can react to what they heard about the 16th week. Try playing your favorite songs.

Week 17-21

You: Your fetal anomaly scan will check your babies development and you can understand what sex is, if you choose to. The skin can be changed at that time, so if that is normally dry becomes oily, and vice versa.
Your boom: the legs are becoming more and you can feel those tiny fluttering portend for the first time - a magical moment, which is often mistaken for the wind! It can suck, swallow and blink and your heart gets stronger growth starts to slow. It is in the size of a large banana.
Hot Tip: Your appetite may increase, but do not need extra calories until the third trimester.

Week 22-26

You: Your breasts may begin to leak colostrum - your first baby food. This is quite normal, so do not worry. You may find that your hair is especially thick and glossy - bonus time!
Your boom: By the end of this month, your baby will be approximately 23 centimeters long and perfectly formed (if a bit skinny). In lanugo thickens and darkens his lungs develop and nostrils begin to open.
Top Tip: Snack on bananas, most potassium intake - leg cramps are common and can be caused by lack of potassium.

Week 27-30

You: You may notice that your boom tightens around now - these are Braxton Hicks contractions that you tone the uterus to work. As your constantly expanding uterus presses against the stomach, you may experience heartburn, so eat little but often sleeps propped with pillows will help.
Your bump his eyes are open and she could suck her thumb. She has eyebrows, eyelashes and is sensitive to light, sound and smell.
Top Tip: Finding it hard to sleep with the growing boom? Investing in pregnancy wedge pillow.

Week 31-34

You: Your uterus is about 500 times bigger than its size before pregnancy! Braxton Hicks contractions strengthen and just stop your breath. If you suddenly developed severe headache and feel very sick, call your midwife. You are exposed to the risk of pre-eclampsia now, so be sure to attend all antenatal appointments.
Your boom: Fat deposits under the skin hides the blood vessels that are visible now. Loose skin on his face filled, so no more wrinkles! Her nails are at the end of your fingers and grow so that they have cut soon after birth.
Top Tip: As your baby bones continue to draw, make sure gets a lot of calcium.

Week 35-38

You: Do you have written your birth plan? If not, do so now! But remember, things often do not go to plan, so although it is great to Will type of birth you want, do not be too disappointed if it does not happen the way you want it.
Your bump: Your baby will start moving around now pelvis and is almost ready to go. She gets a good supply of antibodies from you through the placenta, and most of lanugo has disappeared. But the hair of his head can be up to 5 cm long.
Top Tip: Pack your hospital bag. Include toiletries, diapers, clothes for you and baby, maternity and breast pads and nursing bra. Even if you plan to be born at home, this is a good idea to have these things prepared in case you need to transfer.

Week 39-42

You: On your marks ... is determined ... procreate! Many babies are overdue by two weeks. However, I will go to work every day now. Signs to look out for are "Show" (a bloody, gel-like substance in knickers), water breaking or contractions that increase in strength and frequency.
Your boom: Position your baby lying at the moment is important because it will probably remain so right up to birth because the space is too spiffy for somersaulting! If she is born, may be advised to consider a Caesarian operation.
Top Tip: Try to relax and rest as possible in the days leading up to birth - you'll need power!