More Fruit Constipation Remedies - Part II

Here are some more constipation remedies using fruits. Try to get your organic fruits and eat them as soon as possible. The longer you keep fruits, without using them, the less enzymes and nutrients they have.

Apricots

Apricots are one of most nutritious fruits since they are high in fiber, vitamin A, C, potassium, and have many other minerals. One apricot has around 1000 IU of vitamin A. This vitamin is mainly in the form of the precursor beta-carotene.

Apricots have a laxative effect and are usually available during the summer. Dried apricots are also good and are much higher in vitamin A and in minerals.

Use dried apricots that have not been dried with sulfur dioxide. Some people are allergic to sulfur dioxide and it is considered a pollutant that is found in our air. This chemical is a preservative that prevents apricots from turning brown.

If you have an ulcer, eating apricots with sulfur dioxide can increase your stomach acid and aggravate it.

Avocado with Apple Cider Vinegar and Lemon

Here's a recipe that will make you go to the bathroom in a couple of hours.

Peel 1-2 avocados
Add a little sea salt
3-4 tablespoons of apple cider vinegar (to taste)
1-2 tablespoons of lemon (to taste)
Mix all together and spread on your favorite crackers
Have a good time eating

Yes, avocados are high in fat but they contain fat that is good for you, monounsaturated. In 4 oz., half of an avocado contains 500mg of potassium and folate.

Bananas

Bananas are rich in potassium. They assist in healing open wounds in the interior body membranes. They are helpful in stopping diarrhea and at the same time in promoting bowel movements.

Eat two bananas on an empty stomach followed by a glass of distilled water. After your constipation is cleared, eat only one banana each day.

Blueberries

Blue berries can act as a laxative for some people despite its use to stop diarrhea. These berries have chemicals, anthocyanosides that can kill bacteria and viruses

Blueberries are also good for reducing inflammation. This makes them good for inflammations that occur all along the gastrointestinal tract.

Boysenberries

Boysenberry juice has a gentle natural laxative action on your bowel. When your constipation is not extra serious this juice will help move things in your colon.

Cantaloupe

Cantaloupe is one of best fruits you can eat. It contains many minerals and has Vitamin A and C. It is high in potassium. It has plenty of fiber and is useful for constipation.

Cherries

Cherries are high in potassium, fiber, and many other minerals, which are effective in neutralizing body acid. They contain vitamins B-1, B-2, folic acid and niacin.

Cherries have a laxative effect and can start peristaltic action.

Eat fresh cherries throughout the day or drink 3 glasses, 8 oz, of cherry juice during the day. Buy cherry juice in glass container. Eating and drinking cherries like this has kept me from having constipation. Cherries are usually only available during the summer, but you can buy cherry juice anytime.

Dried cherries can also be used except the can be expensive.
Use these fruits mention as constipation remedies and at the same time gain the benefits of their nutritional value.

Rudy Silva gives you more free constipation information. Go get his free "Constipation Secrets 10 Week Course" to discover how to get rid of Constipation: Constipation Remedies Go here for more free tips: Constipation

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Apricots Have Secrets Too

 Apricots are very healthy, but a lot of people aren't aware of the miracles they can perform regarding their health. There are so many health problems you can fix if you eat apricots and there are also a lot of secrets which can help you, so let us take a look at some of them.

First of all, let us look at a few things you might want to know when it comes to selecting and depositing the apricots you buy. Firstly, you should look for fresh apricots, which have an intense orange colour and which are a bit soft. Then, in order to avoid extra amounts of calories, you should buy apricots which are preserved in juice, not in sugar syrup.

Dry apricots can be orange or brown and if you want to obtain dry apricots from fresh ones, you need six kilograms of fresh one, out of which you can obtain a kilogram of dry ones. However, the dry ones will contain a lot more beta-carotene. Also, you should keep your fresh apricots in the fridge and if they aren't ripened, you should only eat them in a few days, after they have ripened.

When it comes to serving the apricots and preparing them, here are a few pieces of advice. If you want to bake them, to use the in tins or different combinations, you should leave them in boiled water for about thirty-five seconds, after which you have to peel them, to take their cores out, to cut them in two and slice them. You can also use them for wine or brandy and you can add them to hot or cold cereals or to your pancake paste. Last but not least, apricots can add an oriental touch to your meat and to your vegetable stews.

Therefore, there are a lot of combinations in which you can use these fruits and you should also consider the health advantages they have to offer.

If your kitchen is missing carving knives and you need such tools for the different recipes you want to cook, you can now get a high quality carving knife from our website, which only offers high quality products.

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Delicious Lemon Meringue Pie and Fragrant Stewed Apricots

I have told you before that I do not have a sweet tooth but yet, I am not averse to a fruit pudding of any kind, particularly if it is served with lots of cream. Whipped cream is a great weakness of mine, and I blithely ignore all warnings about the impact it may have on my troublesome cholesterol levels. Indeed, my children have often remarked that it seems to them that I just use a spoon of pudding as an excuse to ladle on the cream! Anyway, this month I propose to share two fruit pudding recipes with you. The first, lemon meringue pie, has long been a family favorite, while the second, fragrant stewed apricots, although only recently introduced, has found great favor.

Lemon Meringue Pie

I owe a debt of gratitude to Myrtle Allen of Ballymaloe-fame for this recipe. She inspired it in a recipe that she published somewhere more years ago than I care to remember. For decades, lemon meringue pie was served in this house, either as a hangman's pudding for the children departing to boarding-school or, as a treat on the first day of their return on holidays. It is a bit fiddly to make but trust me when I say, it is worth the time and effort and, for those of you who duck all recipes involving pastry, can I urge you to overcome this irrational fear and take the plunge?

There is nothing complicated or particularly skillful about pastry-making. There is also a feature of this recipe, which should particularly appeal to those of you who, like me, hate waste in the kitchen. Four eggs are separated but all the yolks and whites are used! One is thus spared the bad conscience usually associated with the making of meringue, when egg yolks have to be disposed of down the kitchen sink. (I don't know about you, but faced with this situation, I never opt for the alternative course of action, which would have one making mayonnaise one didn't really want!)

For the pastry shell

200g plain white flour

150g butter

1tbsp sugar

1 large egg yolk beaten lightly

3-4 tbsp iced water

For the filling

100g caster sugar

50g butter

½ cup lemon juice

1 tbsp grated lemon rind

2 large whole eggs and1 large egg yolk beaten lightly

For the meringue

2 large egg whites

100g caster sugar

Pinch of salt.

You will require a 9-inch flan tin with a removable bottom.

Make the short crust pastry in the usual way and place in the fridge for at least 30 minutes. Roll out the pastry and use it to line the flan tin. Return to fridge for a further 30 minutes. (Keeping the pastry cold in this way avoids subsequent shrinking) Preheat the oven to 170°C and bake the pastry blind for about 15 minutes using baking beans to hold it in shape. Remove from oven and allow to cool.

Now make the filling. Melt the butter in a heavy saucepan over a low heat. Stir in the sugar, lemon juice and rind and then add the beaten egg mixture. Stir constantly until it is thick enough to coat the back of a spoon; do not let it boil. Transfer to a bowl, where it will thicken as it cools. When cold, spread it on the pastry shell.

Next make the meringue. Preheat the oven to 150°C. Beat the egg whites with the pinch of salt until they are frothy. Add the sugar a little at a time and beat until the mixture can stand in stiff peaks. Spread over the filling and bake the pie in the upper third of the preheated oven for 30 minutes, or until the top is lightly browned. Serve cold with large dollops of fresh whipped cream.

Fragrant Stewed Apricots

This recipe came from Matilda, who is carving out a reputation for herself as a cookery writer in London. She was for a time the special person in the life of my youngest son. I am sure that we shall hear more about her in coming years, as her stellar qualities as a cook and writer bring her the fame she richly deserves.

450g unsulphured dried apricots*

3 tbsp sugar

1 lemon

10 black peppercorns, 6 cardamoms or cinnamon bark

*I can purchase these in my local supermarket. If you do not have a large supermarket to hand, you may have to resort to a health food shop.

To serve

a handful of toasted flaked almonds or pine nuts

crème fraîche or Greek yogurt

Remove any grit from the apricots. In a mixing bowl, cover them generously with water and soak in the fridge overnight. The following morning, drain the liquid from the apricots into a pan. Spread the fruit out in an ovenproof dish. Preheat the oven to 150°C. Squeeze the lemon and add the juice, the spices and the sugar to the liquid. Bring slowly to the boil, stirring to dissolve. Strain and pour over the apricots. Bake for one hour or until the apricots are plump and cooked in the fragrant syrup. Remove from the oven and leave to cool. Refrigerate before serving with the toasted nuts and crème fraîche.

This article is part of The Mutation, an Irish arts and culture blog by Moray Mair. The Mutation is the voice of http://www.mutantspace.ie, an online arts co-operative, based in Ireland. We publish articles on everything from music to visual art, theatre to food, book reviews to websites and travel to fiction. We're always interested to hear what you have to say so if you have something to contribute email admin@mutantspace.ie The Mutation is a free publication and can be found @http://themutation.com

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Benefits of Apricot - One of Nature's Fat Burners

Discover the incredible weight loss benefits of apricots, how to best prepare them and how much you should eat to get maximum benefit from apricots - one of nature's amazing fat burning foods.

Apricots are not quite as big as peaches, and have a dry flesh that is orange/yellow in color. They are a delicate fruit, with a skin that feels like velvet to the touch.

There are over twenty varieties of apricots. These varieties include California Newcastle, which are medium sized, orange in color, and contain a freestone seed. The English Moorpark is another type, having a big freestone pit, and an orange/red color. There is also the French Royal, which contains a yellow/red freestone, and is large and oblate in form.

Were you aware that the word apricot means "precious" in Latin?

Apricots are popular for their gentle, fresh flavor. They are sold fresh or dried in the United States. You can use apricots for preparing jam or for canning.

The Fat Burning Benefits of Apricot

Apricots have little fat, no saturated fat, no sodium, no cholesterol, and have plenty of necessary vitamins and minerals. Apricots supply you with beta carotene. You can get your RDA of vitamin A from just one apricot a day. The human body changes beta carotene into Vitamin A. This vitamin is good for promoting healthy skin, hair, gums, and eyes. Teeth and bones also benefit from vitamin A. Current research has revealed that Vitamin A is also an infection fighter that supports the body's immunity. With this discovery, there is a lot more to consider based on the apricot's natural healing abilities.

Apricots contain a lot of potassium, which is excellent for keeping your bodily fluids stable and for maintaining a healthy blood pressure. There are 427 grams of potassium in one cup of sliced apricots.

Apricots are a good source of fiber, with one cup of sliced apricots having 3.3 grams. Fiber gives you a full feeling without eating too much and also supports digestion by adding bulk to clean out the toxins from your body.

One cup of sliced apricots has 16.5 grams of vitamin C, which is a powerful antioxidant. Vitamin C enhances your metabolism and assists with fat burning. This very strong agent does a great job of battling damage caused by free radicals.

Preparing Apricots

When looking for apricots, choose fruit that is firm, with good color and without bruises or cuts. Store unripe apricots in a paper sack at room temperature. Apricots will stay fresh in the refrigerator for up to a week in the crisper drawer.

It is best to eat apricots raw. You can munch on them alone, the same way you munch on a peach, pear, or plum. Also, they are delicious when cut into pieces and put into a green salad. You can put them in a fruit salad for a scrumptious treat.

You will really surprise your palate if you pair this fruit with wild rice and chicken, jello, sliced peaches, or other fruits. Use it to garnish a turkey or another main course.

To sum it up: Use your imagination! There are many ways to serve apricots. Apricots are a great fruit to eat to quell hunger, satisfy a sweet tooth, and provide excellent nutritional benefits.

Portion Size to Use

One serving per day will suffice. One cup of sliced apricots equals one serving.

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Interesting Things About Apricots

Everybody enjoys eating an apricot or two in the summer when they stay on top of the garage in order to get tanned. However, if you don't like getting tanned, that doesn't mean that apricots are not incredible fruit and very tasty and healthy ones which you should definitely include in your everyday routine.

If we look at things from a nutritional point of view, you should know that you can eat both ripe apricots and dry ones, the latter being an alternative for you throughout the entire year, while you can only eat ripe apricots between may and August. These fruit are very rich in vitamin A and C and they are also rich in potassium.

When it comes to choosing the best apricots, you should always look for those which have a slight pink or orange shade, which are a bit hard ad which have a silky texture. You should always avoid the apricots which are too soft, which have brown spots or which are yellow-green or completely green.

If your apricots are hard or a bit raw, you can store them at room temperature and wait for them to ripe a little bit more. If you have good apricots, you can put them in plastic bags and put them in the fridge, in a separate drawer than where your vegetables are. Apricots usually keep their nutritive features for up to two days, this being the period in which you can add them to your fruit salads, to your turkey stakes or to your cookies and tarts.

If you like carving knives and you like using your apricots for carvings, you just have to click here because we have the best knives you are looking for.

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Apricots, Summer's Precious Early Bloomers

Trivia

o In Latin, apricot means "precious," a label earned because apricots ripen earlier than the other summer fruits.

o Apricots originally came from China and have been around for more than 4,000 years.

o The first recorded major production of apricots in America was in 1792 south of San Francisco.

o In the United States, 95% of apricots grow in the San Joaquin Valley and other parts of northern California.

Selection and Storage:

Apricots should be well-formed and fairly firm. Pick apricots that are dark yellow or yellow-orange in color. Apricots are very fragile. They should not be handled roughly or stored at high room temperatures. To ripen apricots, place them in a sealed plastic or paper bag and keep them at room temperature. Avoid apricots that are dull looking, soft, mushy or extremely firm. Bruised areas will be obviously brown.

Nutritional Information:

Serving Size- 3 apricots (114g)

Calories: 60

Fat: 1 gram

Sodium: 0 milligrams

Protein: 0 grams

Carbohydrate: 11 grams

Dietary Fiber: 1 gram

Potassium: 312 grams

Vitamin A: 45% of U.S. RDA

Vitamin C: 20% of U.S. RDA

Calcium: 2%

Iron: 2%

Recipes:

Apricot Pork Medallions

INGREDIENTS:

o 1 pound pork tenderloin

o 2 tablespoons butter-divided

o ¼ cup flour

o ½ cup dried apricots-chopped

o 2 green onions-sliced

o ¼ teaspoon wine vinegar

o 2 teaspoons brown sugar

o chili flakes

Cut tenderloins crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand. Lightly dust pork with flour, salt and pepper on a plate. Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown medallions, about 2 minutes on each side.

Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3-4 minutes. Remove medallions to serving platter.

Apricot Whole Wheat Crepes

INGREDIENTS:

o 1 and ½ cups nonfat milk

o ¾ cup whole wheat flour

o 3 eggs

o 2 tablespoons butter or margarine

o ¼ teaspoon cinnamon

o oil

o 1 and ½ cups orange juice

o 2 tablespoons cornstarch

o ½ cup seedless raisins

o ½ cup chopped walnuts

o 1 16-oz can canned apricot halves--drained

o vanilla yogurt

Combine milk, flour, eggs, butter and cinnamon in a blender or food processor. Process until smooth. Cover and refrigerate at least one hour or until mixture is consistency of heavy cream.

Lightly brush bottom and sides of 7" skillet with oil. Heat skillet, briefly, over medium low heat. Pour in a scant ¼ cup batter. Tip skillet to coat the bottom with batter.

Cook crepe until top is set and the underside is lightly browned, about 2 to 3 minutes. Turn crepe with a metal spatula and cook other side about 1 minute. Slip crepe onto wax paper and repeat with remaining batter, stacking each crepe between wax paper. Set aside.

Combine orange juice and cornstarch in a medium saucepan. Heat to boiling. Boil mixture 1 minute, stirring constantly, until it is thick and clear. Stir in raisins and walnuts. Remove from heat and stir in apricots. Spoon small amount of hot filling down center of each crepe. Fold crepe over filling. Garnish with a dollop of vanilla yogurt.

Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at http://home.stopsign.com. He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: http://recipefor.com

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Discover All Benefits From Apricots

Apricots are highly appreciated fruits, rich in nutrients, and we should know more about their composition and properties.

The fruits contain eighty-five percent water, sugar, sodium, potassium, phosphorus, calcium, iron, copper, magnesium, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin P, and vitamin PP.

One of the main properties of apricots is that they boost the nervous system, that`s why they are recommended in case of physical and mental fatigue, depression, insomnia, or stress. They also help digestion, detoxify the body, regenerate it, and maintain the acid-basic balance in the blood.

Apricots are recommended for those who suffer from anemia, renal lithiasis, biliary lithiasis, lack of vitamin A, pregnant women, elders, or teenagers. The apricot juice is also used in cosmetics because may tone up the skin.

Apricots are helpful in the fight against bacteria, infections, and cancer. They may also reconstruct damaged or ill tissues, maintain a good eyesight, and build a strong bone structure. This fruit is often used as a natural laxative.

The core is rich in vitamin B12. This vitamin is important because it destroys cancerous cells, and may prevent the development of this disease. The core is rich in proteins, fatty acids, and has forty-five percent oil. This oil from the core is considered to be as beneficial as the almond oil is for the body.

The oil that is made from apricots is usually used as oil massage or in aromatherapy because it has a calming effect on the skin and a pleasant smell.

(c) Project Weight Loss 2009. All rights reserved.

For free weight loss tools and diet plans, visit Project Weight Loss, a growing weight loss social network featuring BMI calculator, calorie counter, carbs counter, diet planner, workout planner, and many other weight loss tools. Visit Project Weight Loss and start losing weight today!

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The Nutrients and Benefits of Apricots

Apricots are a good source of dietary fiber with insoluble cellulose and lignin in the skin and soluble pectins in the flesh. The apricot's creamy golden color comes from deep yellow carotenes (including beta-carotene) that make the fruit a good source of vitamin A. Apricots also have vitamin C and iron.

The bark, leaves and the inner stony pit of the apricot all contain amygdalin which is a naturally occurring compound that degrades to release hydrogen cyanide or prussic acid in your stomach. Apricot oil, treated during processing to remove the cyanide, is marked FFPA to show that it is "free from prussic acid".

Extract of apricot pits, known medically as Laetrile, has been used by some alternative practitioners to treat cancer on the theory that the cyanide in amygdalin is released only when it comes in contact with beta-glucuronidase, an enzyme common to tumor cells. Scientifically designed tests of amygdalin have not shown this to be true. Laetrile is illegal in the United States.

The most nutritious way to serve apricot is when it is dried. Ounce for ounce, dried apricots are richer in nutrients and fiber than those fresh apricots.

Diets that may restrict or exclude apricots are low-fiber diet, low-potassium diet and low-sodium diet (dried apricots contain sodium sulfide).

Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide.

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Chicken & Apricots Boost Potassium Intake for WLS Patients

Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients supplement their diet with potassium.

There are many foods rich in potassium which are well tolerated by most weight loss surgery patients. Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, variety and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know WLS patients are at risk of potassium deficiency so why not get some the old fashioned way - delicious home cooked food.

This is an outstanding recipe for the whole family. The flavors are fresh and intense and the nutritional value is terrific with about 30% daily value potassium in one normal serving. Always remember, eat just until full and save the rest for lunch the next day.

Grilled Chicken with Fresh Apricot Sauce

Prep: 20 minutes Marinate: 1 hour, Cook: 15 minutes

Ingredients:

¾ cup apricot nectar

2 tablespoons balsamic vinegar

1 tablespoon sesame oil

2 scallions, chopped

2 teaspoons grated fresh ginger

2 cloves garlic, chopped

4 skinless, boneless chicken breast halves (1 pound total)

1-teaspoon cornstarch blended with 1-tablespoon water

½ teaspoon salt

10 ounces fresh apricots, sliced (dried apricots may be substituted)

2 scallions, sliced (optional)

Directions:

1. In a medium bowl, whisk together the apricot nectar, vinegar, sesame oil, scallions, ginger and garlic. Measure out ½ cup, transfer to a medium saucepan and set aside. Add the chicken to the mixture remaining in the bowl, tossing to coat. Marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours.

2. Preheat the broiler. Broil the chicken 6 inches from the heat, turning halfway through for 12-minutes or until cooked through.

3. Meanwhile add the cornstarch mixture and salt to the saucepan of reserved apricot nectar mixture. Bring to a simmer over moderate heat, stirring. Add the apricots and cook for 2 minutes or until the sauce is slightly thickened and the apricots are fork-tender. Serve the chicken with the sauce spooned on the top, garnished with the scallions. Serves 4.

Per serving: Calories 222; fiber 1g; Protein 28g; Total Fat 5g; Saturated Fat 1g; Cholesterol 66mg; Sodium 351 mg.

Kaye Bailey © 2005 - All Rights Reserved

For more terrific WLS Friendly Recipes Link to LivingAfterWLS Recipes
http://www.livingafterwls.com

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Apricot Allergy

Many people suffer from food allergies which can generally be traced to a specific ingredient in a culinary preparation. Some people are allergic to MSG (monosodium glutamate), others are allergic to peanuts and so on. The most common foods that elicit allergic reactions include The symptoms for each food allergy also differ. It's important to identify the ingredient as some reactions can be very severe and can even result in death.

Apricot allergies have been noticeably on the rise lately. As the name indicates it refers to an allergy that develops when a person eats apricots or any food item that includes this ingredient. Apricot allergies are of two broad types, each of which are experienced in different regions. One of these forms is relatively mild while the other can be very dangerous.

The milder allergic reaction to apricots generally occurs in countries located in northern Europe. People who develop this allergy here find their immune systems reacting to a specific protein found in the fruit. This allergic reaction is similar to the one caused by birch pollen (which is a reaction to a similar protein) and is commonly referred to as "birch-fruit syndrome." This is considered a milder reaction because the symptoms and the area affected are limited to the mouth. Such an allergy is called OAS or Oral Allergy Syndrome. The allergen in this case only causes a reaction when it's in the raw form. When apricots are cooked, this allergen is destroyed making the food item safe for ingestion. So, individuals exhibiting this form of apricot allergy can eat cooked or processed apricots without any adverse effects. However, they also tend to exhibit a similar allergic reaction to other fruits, nuts and vegetables such as cherries, apples, pears, walnuts, hazelnuts, carrots, etc.

The more serious form of apricot allergy occurs in the Mediterranean region. Here the primary allergy is caused by pears. So, people who are allergic to pears can also begin to exhibit the same reaction to apricots as both these fruits have some similarities in terms of allergens. These allergens are also far more resistant and can survive cooking and other industrial or home processes involved in making juices and jams. So, such individuals do best to avoid apricots in all forms (both fresh and processed). Such an allergic reaction can cause OAS as well but it generally isn't limited to that. Symptoms include severe vomiting, urticaria (a breaking out of itchy hives on the skin surface), pain in the abdominal area, asthma, headaches, and severe anaphylaxis.

An anaphylactic reaction is considered to be very rare but serious enough to result in death. The symptoms of such an attack develop very rapidly in a matter of minutes. The face swells rapidly as does the mouth. The throat and the nose get clogged as well as the lungs. The skin turns red and begins to feel itchy, the nose begins to run and eyes begin to water. The person experiencing the attack might soon find it difficult to breathe and start wheezing. Blood pressure can also drop and the body can go into shock very rapidly. The combination of all these symptoms can cause death in a short time if the person isn't provided medical attention at the earliest. This is generally in the form of an antihistamine medicines and decongestants to open up the air passages and aid the individual in breathing.

Food allergies such as apricot allergies are believed to be passed on from one generation to the other. However, that doesn't mean that the child will definitely develop an allergy to substances his parents have known to be prone to.

Visit Apricot Allergy to learn more.

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Fruit Smoothie Recipe With Apricots

I ran across a great smoothie mix the other day that used, of all things, Apricots! I don't know about you, but Apricots have never been very high on my list of must eat fruit.

Its not that I dislike them, on the contrary, I like them very much. But for some reason Apricots just never seem to come to mind when I am at the store doing my fruit buying for the week.

And that is something of a shame because it turns out that Apricots have a very long and interesting history.

Apricot history goes back to antiquity and it is believed that the fruit is originally native to Persia. It was introduced to Europe thanks to Alexander the Great.

From these beginnings the apricot is now grown around the world and is an important crop for Turkey, Iran, Italy, and Greece to name just a few.

The fruit itself is very tasty and is a very good source of Vitamins A and C, Iron, and Protein. And, because of its high amount of dietary fiber, Apricots are sometimes use to relieve constipation.

Apricots also have very high amounts of carotenoid antioxidants that can help to prevent heart disease and reduce "bad" (LDL) cholesterol levels.

The Chinese have long used apricots in their traditional medicines to regenerate body fluid, "detoxifying", and relieving thirst.

And the most interesting factoid I ran across is that, during the second world war, American Tankers became very superstitious of Apricots to the point where they would not eat apricots nor allow apricots in their tanks. This superstition seems to come from myths that the Sherman tanks of the era would break down when in close proximity to canned apricots.

Anyway, enough about the history of the Apricot. Here is the recipe for a really tasty fruit smoothie recipe using the apricot:

Blend one (1) cup of either canned or fresh apricot halves, chilled and cut smaller with one (1) cup of Orange Sherbet. Blend quickly in your juicer and serve in chilled glasses. A summer type treat you can enjoy all year around!

To get more delicious juicer recipes for healthy smoothies, please visit us at Best Fruit Smoothies.com. We post a new, free, healthy smoothie recipe each and every weekday. At Best Fruit Smoothies.com we post fruit smoothie recipes, vegetable juice recipes, and fruit juice recipes, something for every taste!

You can also learn about Mila refined chia seed, a dietary supplement that provides much more than fish oil benefits for all important omega-3 fatty acids which are vital to maintaining a normal cholesterol level.

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How Processing Affects Apricots

Ninety-eight percent of all juices, including apricot juices, sold in the United States are pasteurized to stop the natural enzyme action that would otherwise turn sugars to alcohols. Pasteurization also protects juices from potentially harmful bacterial and mold contamination. Following several deaths attributed to unpasteurized apple juices that contain E.coli, the FDA ruled that all fruit and vegetable juices must carry a warning label telling you whether the juice has been pasteurized. By the end of the year 2000, all juices must be processed to remove or inactivate harmful bacteria.

Five pounds of fresh apricots produce only a pound of dried apricots. Drying remove the water, not nutrients. Ounce for ounce, dried apricots have twelve times the iron, seven times the fiber, and five times the vitamin A of the fresh fruit. Three and a half ounces of dried apricots provide 12,700 IU of vitamin A, two and a half times the full daily requirements for a healthy adult man, and 6.3 mg of iron, one-third the daily requirement for an adult woman. In some studies with laboratory animals, dried apricots have been as effective as liver, kidneys, and eggs in treating iron-deficiency anemia.

To keep them from turning brown as they dry, apricots may be treated with sulfur dioxide. This chemical may cause serious allergic reactions, including anaphylactic shock, in people who are sensitive to sulfites. Apricots can also be found in medical uses. They are used in lowering the risk of some cancers. According to the American Cancer Society, apricots and other foods rich in beta-carotene may lower the risk of cancers of the larynx, esophagus, and lungs. Although this remains unproven, the ACS recommends adding apricots to your diet. There is no such benefit from beta-carotene supplements. On the contrary, one controversial study actually showed a higher rate of lung cancer among smokers taking the supplement.

Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide.

Besides, she is also the host for http://www.vietnamese-recipes.com and http://www.making-coffee.com

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Apricots - A Healthy Treat

Apricots are an ideal treat for snacks and deserts. They are very tasty, easy to digest and are very high in fiber, low in calories, virtually fat free and are very nutritious. Just 3 fresh apricots or 10 dried halves provide more than 25% of your recommended nutrient intake of vitamin A in it's plant beta carotene form. When consumed from foods beta carotene is an antioxidant, a substance that protects against cell damage when the body uses oxygen. This damage is thought to be instrumental in aging and the development of heart disease, cancer, and many other diseases.

Fresh apricots are high in vitamin C, another antioxidant that also helps your body absorb iron. A lot of this is lost when apricots are canned or dried. But no matter what form of apricots you choose they are still high in iron as well as potassium, essential for proper nerve and muscle function that helps maintain normal blood pressure and balance your body fluids.

All apricots contain a natural salicylate, a compound similar to the active ingredient in aspirin. People with allergies to aspirin may experience allergic reactions to eating apricots.

Ounce for ounce even dried apricots are more nutritious than most fresh or canned fruits. Dried apricots are only 32% water, while other fruits are 85% water. Apricots are a much more concentrated source of calories, 50 calories in 4 ounces of fresh apricots versus 260 calories in 4 ounces about 30 halves of the dried apricots. When eaten in moderation the dried apricots are a convenient, compact form of nutrition and a great snack.

Apricots are very often treated with sulfur dioxide before they are dried to preserve their color and certain nutrients. This sulfite treatment may trigger an asthma attack or an allergic reaction in certain people. Unless the dried apricots are labeled as sulfite-free if you have asthma avoid them.

Now; on to the laetrile issue when it comes to apricot pits. Laetrile or amygdalin is a very controversial substance derives from apricot pits. Legally it can not be sold as a medical treatment, but it is available as a nutritional supplement sometimes called vitamin B17 in health food stores. It is promoted in other literature or by word of mouth as an alternative treatment for cancer, heart disease, allergies, liver disorders and other diseases. Now numerous scientific studies have failed to find any benefit from laetrile. Laetrile from apricot pits and other sources can liberate cyanide. Consuming large amounts of laetrile has the risk of cyanide poisoning and doctors warn that apricot pits in any form should not be consumed.

For more information on nutrition and healthy foods, alternative natural cures supplements and more Jack's site alternative-natural-cures.net is a good place to start!

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Apricots Are Loaded With Nutritional Goodies

Alexander the Great fell in love with this surprisingly sweet fruit in Asia, where he found them growing wild. When he returned to Europe from his military expeditions, he brought some with him.

The ancient Romans gave the apricot its name - from the Latin word for "precocious" - because the apricot is the first fruit of the season to ripen. The name stuck, and the apricot spread all over, from Europe, to America, and all the way to Australia.

The apricot is a fantastic fruit - loaded with beta carotene, iron, fiber, vitamin C, and several B vitamins. If you dry an apricot, its nutrients get more concentrated, making dried apricots a great snack.

Whether fresh or dried, eating apricots will help you fight the effects of aging, protect your eyesight, ward off cancer, and prevent heart disease.

4 ways apricots keep you healthy

Combats cancer.

If you get indigestion from eating tomato products - the prime source of lycopene - here's great news for you. Apricots, especially dried ones, are another source of lycopene, the amazing carotenoid that can help prevent prostate, breast, and several other cancers. Though apricots aren't nearly as good a source of lycopene - about 30 dried ones have the same amount as one tomato - munching on them throughout the day can boost your lycopene quicker than you think.

Apricots are also a good source of the most famous carotenoid of them all - beta carotene. This powerful antioxidant reduces your risk of some types of stomach and intestinal cancers. To get these benefits, experts suggest getting at least 5 milligrams of beta carotene each day. That's equal to about six fresh apricots.

Halts heart disease.

Eating dried apricots as a snack can punch up your levels of iron, potassium, beta carotene, magnesium, and copper. These important nutrients help control your blood pressure and prevent heart disease. Plus, as few as five dried apricots can give you up to 3 grams of fiber, which sweeps cholesterol out of your system before it has a chance to clog your arteries.

Chases away cataracts.

What you eat can affect your vision. Dr. Robert G. Cumming, the lead researcher for the Blue Mountains Eye Study, says, "Our study confirms the importance of vitamin A for cataract prevention." Cumming adds, "Our overall conclusion is that a well-balanced diet is needed for eye health."
Since apricots are a good source of beta carotene, which your body converts to vitamin A, and several other nutrients, they could be just what you're looking for.

Adds to a long life.

Believe it or not, some people claim apricots are the secret to living to age 120. They get this idea from the Hunzas, a tribe living in the Himalayan Mountains of Asia. Common health problems, like cancer, heart disease, high blood pressure, and high cholesterol, do not exist in Hunza. And researchers are wondering if apricots, a main part of their diet, are partly responsible. The Hunzas eat fresh apricots in season and dry the rest to eat during their long, cold winter.

Although eating apricots can't guarantee you'll live a long life, recent research suggests the little fruit may help you live a better life. The B vitamins in dried apricots may protect you from Alzheimer's and age-related mental problems, like memory loss.

Pantry pointers

From June to August, the finest fresh apricots roll into your supermarket from California and Washington state. Keep your eyes peeled for the tastiest of the bunch. They'll wear a beautiful, bright orange skin, and they'll look and feel plump. Avoid apricots with yellowish or greenish tinges and those that are hard, shrunken, or bruised.

Just like their cousin the peach, apricots can ripen on your kitchen counter at room temperature. When they feel and smell ripe, wrap them in a paper bag and store them in your refrigerator. They'll stay fresh for several days.

During the winter months, satisfy your apricot craving with fruits imported from South America, or enjoy canned apricots, jams, spreads, and nectars.

Aaron Stanlich is an accomplished freelance writer and authors on a variety of subjects. To learn more about Healthy Nutrition see the great articles at http://www.upublish.info

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CARROTS & APRICOTS It's Just Not Thanksgiving Without Them Thanksgiving is one of my favorite holidays for one simple reason. The food. When I think of the things I am most thankful for, of course family, friends, good health and a lovely life are at the top of the list. BUT, the number one thing I'm thankful for every year, is that I've been blessed with the fortune of having amazing chefs in my family. Our families' traditional Thanksgiving dinner is similar to most households' across the country: roast turkey, sweet, tangy cranberries, pillowy mashed potatoes and gravy, green beans and an assortment of individual favorites - fresh green salads, pearl onions floating in cream, whipped fluffy sweet potatoes and even plain pasta. My personal favorite is a dish my mom has made for as long as I can remember and truthfully, it just doesn't feel like Thanksgiving if her sweet and savory carrots and apricots aren't on the table. The shredded bright orange carrots and chewy sweet apricots are bathed in sherry and chicken stock, pairing perfectly with roasted or smoked turkey and all of the holiday accouterments. They are not only a perfect addition to the harvest meal, but can be made the day before and hold up days later with the bounty of leftovers we are sure to have. Ingredients 2.5 lbs. carrots, shredded 3/4 cup dried apricots, julienned 1/2 cup cooking sherry (add more for taste) 2 cups chicken broth 1 medium yellow onion, diced 2 tablespoons butter, divided 4 tablespoons olive oil S&P Directions In a food processor or with a hand grater, shred your carrots. In a sauté pan with 2" sides, warm olive oil and 1 tablespoon of butter until barely bubbling. Add onions and a dash of salt and pepper. When the onions are translucent, add the carrots. Cook for approximately 5 minutes to combine the flavors. Add your apricots and cook for 2 minutes. Add chicken stock and Sherry, slowly and in that order bringing them to a gentle simmer. Reduce the heat to low and cook, uncovered, until the liquid is absorbed, about 25 minutes. Season with salt and pepper adding the last tablespoon of butter to create a glossy coat. Serves 6-8 as a side dish. Can also be made with vegetable stock for a vegetarian option. http://www.emeritusvineyards.com Rebecca Toedter http://www.emeritusvineyards.com Article Source: http://EzineArticles.com/?expert=Rebecca_Toedter Article Source: http://EzineArticles.com/5266487

When buying apricots, always look for those that are firm, plump orange fruit that gives slightly when you press with your thumb. Bruised apricots should be avoided. Like apples and potatoes, apricots contain polyphenoloxidase, an enzyme that combines with phenols in the apricots to produce brownish pigments that discolor the fruit.

When apricots are bruised, cells are broken, releasing the enzyme so that brown spots form under the bruise. Avoid apricots that are hard or mushy or withered. All are less flavorsome than ripe, firm apricots, and the withered ones will decay quickly. Also avoid greenish apricots as they are low in carotenes and will never ripen satisfactorily at home.

Always try to store ripe apricots in the refrigerator and use them within a few days. Apricots do not lose their vitamin A in storage, but they are very perishable and rot fairly quickly.

When you peel or slice an apricot, you tear its cells walls, releasing polyphenoloxidase, an enzyme that reacts with phenols in the apricots, producing brown compounds that darken the fruit. Acids inactivate polyphenoloxidase, so you can slow down this reaction (but do not stop it completely) by dipping raw sliced and/or peeled apricots into a solution of lemon juice or vinegar and water or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in the cold, but storing peeled apricots in the refrigerator is much less effective than an acid bath.

To peel apricots easily, drop them into boiling water for a minute or two, then lift them out with a slotted spoon and plunge them into cold water. As with tomatoes, this works because the change in temperature damages a layer of cells under the skin so the skin slips off easily.

If you are wondering what actually happened when you cook apricots, cooking dissolves pectin, the primary fiber in apricots, and softens the fruit. But it does not change the color or lower the vitamin A content because carotenes are impervious to the heat of normal cooking.

Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide.

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