A glass of milk, a teaspoon of honey and fruit, mix everything and you get a cool and very tasty mango milkshake!

History of mango

The mango is native to the forests of India, where the mango tree still grows in the wild. This evergreen tree and the generous fruit is revered by Hindus.

Cultivated for over 4000 years, mango spread rapidly around the world since the sixteenth century. The Arabs introduced it in Africa. The Portuguese implanted mango in Central America and South America.

Today, mango is cultivated in all tropical countries of the world. We know several hundreds of different species, some of which are only marketed.

Mango: for his outstanding healthy vitamins

Because of its exceptionally rich in provitamin A and vitamin C, mango provides a “safe intake” for these two vitamins. The activity of vitamin C is more improved by the presence of substances “vitamin P”, which increases the impact of its action. Just half a mango (about 180 g) is needed to receive all of the recommended daily intake of provitamin A, and 2/3 of the total recommended daily intake for vitamin C. Vitamin C requirements and provitamin A are significantly increased in smokers, pregnant women, young people during growth spurts: mango is a fruit with a favorable effect in diet.

Prevention

Mango has all the characteristics of fresh vegetables recommended in the diet for their action and prevention against premature cellular aging, certain cancers, and atherosclerosis. It indeed contains high amounts of vitamins with beneficial anti-oxidant properties (vitamin C and vitamin E, provitamin A and other carotenoids), and abundant fibers. Just as the cantaloupe, carrots or green vegetables, mango is advisable to prevent the occurrence of certain disease.

For gluttony and balance

Mango finally allows combining pleasure and balanced food intake. Tasty, juicy and fragrant, it is a delicious dessert or delicious snack. Thoughtlessly without increasing total energy: half a mango provides no more than 75 kcal. And it provides, besides the already mentioned vitamins, many minerals and trace elements, which are also important elements in food balance.

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You can make a good coffee milkshake without having ice cream. Just follow these steps to make an easy and healthy coffee milkshake that you can enjoy whenever you want!

History of coffee

Coffee is one of the most consumed beverages in the world. Coffee is grown in more than 70 countries. The two leading producers are Brazil and Colombia.

Two species are cultivated on a large scale: Coffea arabica and Coffea canephora. The latter is often called Coffea robusta because it is the most productive variety of this species. The grains of Coffea arabica have a stronger and richer flavor and lower caffeine content. However, this species is less productive and less resistant to climatic variations as well as insects and disease. Despite this, 75% of the world production comes from Coffea arabica.

Coffea canephora grains are mainly used for the production of low-quality coffee, including instant coffee. Coffea arabica species provides very good Robusta. Espresso coffee needs a certain proportion because it is the Robusta that gives this coffee its cream, this golden colored foam that covers the coffee and represents a sign of quality.

Coffee and health

Coffee has a beneficial effect on type 2 diabetes and certain cancers. The majority of published epidemiological studies to date indicate that coffee consumed in large quantities reduces the risk of type 2 diabetes.

Indeed, consumption of four to six cups of coffee a day reduced the risk of type 2 diabetes by 28%, compared to less than two cups per day. It is not possible, using data from such studies, to propose a mechanism of action, or establish a cause and effect relationship.

However, it was assumed that the chlorogenic acid present in the coffee may interfere with the action of an enzyme whose function is to release glucose into the blood. Chlorogenic acid could also reduce the intestinal absorption of glucose by blocking its transport in the intestinal membrane.

As for caffeine, it should not be responsible for the beneficial effects that coffee provides because decaffeinated coffee also reduces the risk of type 2 diabetes. Furthermore, coffee consumption may be associated with a reduced risk of endometrial cancer in the long term. Thus, four cups per day reduces the risk endometrium cancer by 25%. Risk is also reduced for smaller doses: 7% for 2 or 3 cups a day.

This favorable effect is also obtained with decaffeinated coffee. With respect to the antioxidant properties of coffee responsible for this protective effect: coffee contains more antioxidants than many fruits and vegetables.

Finally, regular coffee consumption, or decaf, can reduce the risk of prostate cancer. Indeed, men who consume the most coffee (over 6 cups daily consumption) have a reduced risk of about 20% for the development of any form of prostate cancer.

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Kiwi milkshake is easy to make. It is always good on a warm summer day. This recipe is one of the simplest versions. Most people have the ingredients at home.

History of kiwi

Only last forty years Actinidia Deliciosa (its official name) or the “Chinese gooseberry” is called “kiwi”. New Zealanders were the first to select, grow and market these fruits from China.

The original homeland of the kiwi is indeed the Yangtze Valley. Actinidia chinensis Yang Tao Chinese was described for the first time in 1750 by a French Jesuit (P. Cheron Incarville) mission in China.

A few kiwi trees were planted in the late nineteenth century in European botanical gardens. But no one cared about these fruits!

The intensive cultivation of the kiwi started around the mid-twentieth century. This first happened in New Zealand, then in different countries: U.S.A., Japan, Italy, Chile and Greece.

What do kiwis contain?

Kiwi is composed of more than 80% water. Energy intake is moderate (comparable to the melon, tangerine and apricot) and mainly due to its carbohydrates. The latter represent approximately 10% of all the constituents of the fruit and are composed of easily assimilated sugars such as fructose and glucose.

Rich in vitamin C and vitamin E with antioxidant properties, the flesh of the kiwi also provides vitamin K and vitamin B9. Kiwi is a good source of minerals, including potassium and copper.

Its fibers are abundant (about 3 g per 100 g) and distributed among the insoluble fiber (cellulose, hemicellulose) and soluble fiber (pectin).

This fruit contains a specific enzyme: actinidin. This enzyme is a protease capable of splitting proteins into smaller molecules. Its slightly acid flavor is due to the presence of organic acids: citric, quinic acid and malic acid.

Kiwis and health

Two kiwis bring more than 5 grams of fiber, about 15% of the daily recommended amount. Thanks to the concentration and quality of such fibers, the kiwi might be effective to remedy constipation problems.

In addition to promoting the proper functioning of the intestinal transit, a diet rich in fiber helps to lower the risk of cardiovascular disease, diabetes and obesity.

In general, vitamins, antioxidants and fiber in fruits and vegetables play an important protective role for health. Many studies have shown that high consumption of vegetables and fruits can reduce the risk of developing cardiovascular disease, cancer and other chronic diseases.

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This grapefruit milkshake is a blend of tasty and refreshing grapefruit, ideal for a snack during a hot summer day. Enjoy immediately this fresh grapefruit milkshake to make the most of its vitamins.

History of grapefruit

The first seeds of the “real” grapefruit arriving in America would have been sown in Barbados, in the seventeenth century. However, the journey of this botanical species doesn’t end here. Indeed, a blend quite unexpected took place between a young grapefruit from this seed and orange tree whose ancestors had immigrated to American soil two centuries ago.

This odd couple created a new species, the first such Citrus born outside the boundaries of its territory, the Southeast Asia. First this lead to the name “forbidden fruit” and “pomelo” grapefruit in English. It is the pomelo that can now be found commonly under the name of grapefruit.

What does a grapefruit contain?

Grapefruit is composed of water to about 88%. Energy intake is moderate and mainly due to rapid assimilation of carbohydrates: sucrose, fructose and glucose.

Its fibers are moderately abundant but largely composed of pectic substances that play a regulatory role on intestinal transit.

This fruit is rich in vitamin C. Half a grapefruit provides more than 2/3 of the recommended daily allowance of vitamin C for an adult (80 mg), and nearly all of that recommended for a child (60 mg).

The vitamins B are well represented, including vitamins B5 and B3 or PP; and provitamin A (beta carotene) in pink and red varieties.

The flesh of grapefruit also contains minerals: potassium, calcium and contains various types of antioxidants, flavonoids and carotenoids.

Health benefits

Several studies have shown that high consumption of fruits and vegetables may reduce the risk of cardiovascular diseases. These are the vitamins, minerals, antioxidants and fiber that play a significant protective role.

Studies have also shown that the consumption of citrus fruit, including grapefruit, is specifically related to the prevention of certain types of cancers, such as those of mouth, pharynx, esophagi, stomach, or colon.

In subjects with hypercholesterolemia, consumption of 2 grapefruits a day would have the property of reducing cholesterol and triglycerides blood components.

For people suffering from obesity, grapefruit consumption could, as part of a balanced diet and regular physical activity, play a role in weight loss. A study on obese people with metabolic syndrome revealed that eating half a grapefruit before each meal a day for 12 weeks resulted in a weight loss of 1.6 kg greater than that of the control group.

Finally, the flavonoids in grapefruit reduce the risk of developing Parkinson’s disease.

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Sunny days finally returns and this little drink, a peach milkshake, is ideal to entertain you and refresh you! Peach and vanilla blend perfectly together; the best for this peach milkshake is to use very ripe peaches whose taste is very present. We must all note that this peach milkshake takes only 5 minutes of preparation and when it’s done you can immediately enjoy your peach milkshake!

History of peach

Peach comes from far away: there are traces of its presence, growing wild in southern China about 500 years before Christ. And it is from Asia that peach has gained the West over the centuries.

Peach must first reach Persia (hence the name “prunus persica”) and Arabia, Mesopotamia, and finally Egypt (where peach was the result of Harpocrates, the God of silence). The Romans identified five varieties of peach. But since the fifteenth century and especially the sixteenth century, the country became the center of culture in Europe.

What does a peach contain?

Peach is a fleshy stone fruit, resembling the nectarine: these are actually two varieties of the same species. The nectarine has a smooth skin and firmer flesh than the peach.

Today there are thirty varieties of peaches that are classified into three main categories: yellow peaches, white peaches, peaches. All are rich in antioxidants and fiber. These substances are particularly concentrated in the skin of fruits. Thus it is best not to peel them before eating.

Peach is a moderately caloric fruit. It contains more than 87% water, small amounts of proteins and lipids, and about only 9% carbohydrate. These carbohydrates, or sugars, provide most of its energy intake. They also give it its sweet flavor, slightly tangy savor is being provided by a small amount of acidic organic acids.

This fruit contains carotenoids (provitamin A) with antioxidant properties and minerals: potassium, phosphorus, copper, iron, zinc and magnesium.

Peach is finally a good source of fiber: a medium unpeeled fruit brings from 5% to 9% of the recommended daily fiber intake for an adult. These fibers composed mainly of pectins (1/3 of total), cellulose and hemicellulose.

Health and peach

Many studies have shown that a high consumption of fruits and vegetables decreased the risk of cardiovascular disease, certain cancers and other chronic diseases. Their vitamins, minerals, and antioxidants and their fiber may play a significant protective role.

Peach is particularly rich in carotenoids (provitamin A): beta-carotene, lutein, zeaxanthin. According to several studies, the consumption of foods rich in carotenoids is associated with a lower risk for several diseases, such as cancer and cardiovascular disease.

Lutein and zeaxanthin have also demonstrated beneficial effects on eye diseases such as macular degeneration and cataract.

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