Fruits and Vegetable High in Fiber – High Fiber Foods and Our Daily Routine Life

An important and complete diet is the most important element to stay healthy. Therefore one must be very conscious about his diet to maintain a good health. Generally a good diet is a composition of many different things, but the most important elements of a good diet are the vitamins and nutrients. And it is recommended that one should have a diet which is rich in both these elements. Similarly high fiber fruits and vegetables must be included in everyday diet.

The Importance of Fruits and Vegetable High in Fiber:

Fiber is one of the most important components of our daily diet and hence should be included in our daily food. The reason of fiber being so much important is that it provides nutrients to our body which helps us digest our food properly. No matter how old you are, how healthy you are, fiber is still very important to you because eating fibrous food helps you maintaining your health.
With the help of fibrous food, your digestive system works very effectively and hence you are easily able to get rid of our waste materials.

High Fiber Fruits and Vegetables:

As it is now known that fiber is the most important element of our diet but still the question arises that why do people still avoid fibrous food in their diets? The answer is simply that most of the people do not like its taste. And one other problem that people get fed up with eating all those grains and stuff. But what people do not know is that there are a lot of fruits and vegetables which are highly rich in fiber. Use of by vBulletin® Therefore these high fiber sources in diets hwy, they 're 'll get a lot of fibers for them.

There are some specific fruits which contain a lot of fibrous substance, their addition to our diet would be good and provide positive results. These fruits include avocadoes, papaya, apricots, cantaloupe, strawberries, kiwi and grapefruit. The most important aspect of high fiber fruits and vegetables is that they do not need to be cooked as their raw form provides us with nutrients and fibers in right quantities. We should try to get these sources of fiber in their raw form rather than its cooked form because the raw form contains more fiber than otherwise and the breakdown process of raw fiber works more effectively. Also fiber contents gained from the raw food are absorbed in the body quicker than the cooked food.

From above we have learnt that we can gain the fiber contents of food from certain fruits and vegetables too, therefore they should be a part of our daily diets

Rio 2016: Zimbabwe women's arduous journey to Brazil –

The Olympics are a showcase of the struggle, dedication and hard work that the participants have put in.

But few athletes that have arrived in Rio for the 2016 Games have overcome circumstances greater than Zimbabwe’s women football team.

The team reached Rio by beating continental giants Cameroon in a two-legged final round of qualifiers, becoming the first team from the southern African country to qualify for a major global football event.

It also became the first team to represent the country at the Olympics in a team sport in 26 years.

But to be where they are now, the Mighty Warriors have been on an arduous, distressing and emotionally sapping journey, including the 20-year-old midfielder Mavis Chirandu, who was raised in an orphanage after her suspected teenage mother dumped her in the bushes at birth.

Chirandu miraculously survived lack of maternity care for hours before a passer-by heard her cries and called the local orphanage, SOS Children’s Village Bindura, where she was raised and learned to play football.

“Who knows what would have become of me if that man hadn’t heard me crying,” Chirandu told Al Jazeera.

“I probably would not have been here to tell this story. That man passed through that roadside for a reason. I thank him and I would like to meet him one day. If I could, I would buy him an air ticket to come to Brazil for the Olympics to watch me play. I’m sure he will be so proud of me.”

Chirandu was raised in an orphanage where she learned how to play football [Jekesai Njikizana/Al Jazeera]

SOS Children’s Villages looks after abandoned and destitute children.  Some of the youngsters, like Chirandu, are raised by foster families in the orphanage.

“I was raised by a great family, one that everyone would wish for. When I heard I had been dumped at birth by my mother, it hurt so bad. It was too much for a young girl to handle. But the family was unbelievable. They raised me up as their own.”

Football, for Chirandu, offers a chance to escape from the memories of her childhood.

“The sport is a God-given talent to me,” she said. “I fell in love with football as a young girl and haven’t looked back since. I played for a club in Bindura and my dream was always to represent my country. Qualifying for the Olympics is beyond that dream.

“You should have been there when we beat Cameroon to qualify. The girls just didn’t know how to react. We were all crying and hugging in the changing room. It was unbelievable. We had done what no other Zimbabwean football team had done.”

Personal circumstances aside, Chirandu has also shared incredible challenges with teammates.

For more than a decade, the players suffered one raw deal after another at the hands of a national federation that barely hides its attitude towards the Mighty Warriors and women’s football in general – an unwanted extra burden.

For over a decade, the players suffered one raw deal after another at the hands of the national federation [Jekesai Njikizana/Al Jazeera]

From dehumanising camping conditions, poor diet, incredibly low pay, to taxing road trips across borders for important international matches and cancellations, the Mighty Warriors have overcome every form of frustration possible and are now rubbing shoulders with the world’s top sides in Rio.

Normally, this kind of treatment affects performance and kills spirit. In the case of these women, it fuelled their ambitions, stoking competitive fires in a bunch of players determined to defy circumstances in their quest for global recognition.

Exploitation of female footballers by those above them has a history in Zimbabwe since a sexual abuse scandal hit the game 11 years ago.

Yesmore Mutero, a star player in the pioneering Zimbabwe national women’s football team, publicly accused national team coach Shacky Tauro of infecting her with HIV following a year-long affair with the married coach.

Mutero was young and beautiful. Six months after making the allegations, she fell very sick. Her family claimed no one from the country’s national football association visited her during her illness.

She died a pale shadow of herself the following March, a skeletal figure in abject poverty.

“What happened to Mutero was tragic,” Susan Chibizhe, Zimbabwe’s women football boss at the time, said.

“I think there was lack of guidance. Women’s football was new in the country and Mutero played for the first team. They became popular. The girls were not sufficiently prepared to deal with this new-found status. Perverted men went after them.

Allegations of corruption and financial woes hurting Zimbabwe football


“Also, men such as Tauro were probably not properly equipped to work in such environments in which they were entrusted with young girls. I am happy now that Zifa deliberately include former players on the team’s coaching staff, so that they are there to guide the young girls.”

Tauro is considered to be one of Zimbabwe’s finest footballers of all time. He was a prolific goalscorer during his heyday with CAPS United, one of Zimbabwe’s biggest clubs.

No official inquiry was made into the allegations that Tauro had been involved sexually with a young player he was supposed to protect, as a coach and custodian.

Tauro died four years after Mutero’s death. But it is the female footballer’s death that still lingers in the memory of the current team. Her decision to speak out against sexual abuse and open up on her HIV status was seen an act of bravery.

“To me, she is a motivational person,” said one player who requested anonymity.

“We have gone through a lot as a team. We don’t get paid, we travel long distances by bus, and sometimes we fail to make it for international fixtures. To add to that, some men in influential positions solicit for sexual favours from the girls. But the Mutero incident taught us a big lesson. We don’t succumb. All we want to do is play the game we love.”

Earlier this year, the Mighty Warriors – in a camp for an African Women’s Championship qualifier against Zambia – went on strike in protest over unpaid allowances and bonuses amounting to $3,500 per player. The outstanding dues dated back to last year and also included the two-legged qualifier against Cameroon which sent them to Rio.

Local media reports said the players had been paid just $50 each since qualification.

March’s strike was just the latest of a series of industrial action taken by the team.

‘We had done what no other Zimbabwean football team had done’ [Jekesai Njikizana/Al Jazeera]

Previously, the players had complained of starvation while in camp ahead of important international matches.

Before a crucial match against Zambia in 2013, they were camped at a downtown backpackers’ hotel in Harare, which offered just a bed. The players, whose allowances were not paid on time, had to rely on food from well-wishers and family.

Passers-by shook their heads in disbelief at the sight of linen hanging on the players’ hotel room windows. The hotel had no laundry facilities.

Qualifying for Rio was unthinkable at that time last year.

Last July, the Zimbabwean federation failed to buy air tickets for the team’s trip to Ivory Coast during the early rounds of qualifiers.

The team did not travel. The players, who had packed their bags and said their goodbyes to family and friends, were left distraught. The fear was that Zimbabwe would be sanctioned and thrown out of the competition. FIFA awarded the first leg to Ivory Coast and the federation was fined $10,400.

Ivory Coast, however, did not travel to Harare for the second leg, citing communication breakdown.

The qualifier was awarded to Zimbabwe and a ticket to Rio that brought the much-needed stroke of good fortune for the individuals.

Follow Enock Muchinjo on Twitter: @eno_muchinjo

Source: Al Jazeera

Raw Food Diet – Eat Well to Live Well

One of the largest grounds behind many families around the globe today moving their diet over towards eating raw food is the evidence available today indicating that simply by cooking the food we eat we are taking out so much of what we want from the meal itself and the reasons we eat it. Once you get to the 75% uncooked meals you’re at a point that is classed as living from raw food intact, by this time fruits and vegetables will make up a great part of your daily food intake.

Individuals who have turned to this way of life can still enjoy a great and tasty diet. Using a cooker known as a dehydrator you can still sit down to hot meals at the table without killing the cells in the meal that the body wants most. The soaking of nuts and drying of many fruits are used as well as juicing down of vegetables and fruits to prepare a health raw juice meal, a nice raw carrot in your lunch box is a great place to start this diet its much easier today to get your hands on really fresh food from your local store that are in the bag and read to eat.

With many saying it’s just too hard and time consuming to prepare it. organic foods have started to take over the reading in many papers when health and diet are involved but it’s not essential to eating the raw food manner meals. If you can get some or all your food from a trusted organic store then all the better but if not don’t worry. Raw foods in the diet will always be so much better for your health whether they are organic or not

Chris Packham endorses Natures Menu raw food diet – Pet Business World News

TV wildlife expert Chris Packham is Natures Menu’s latest fan having witnessed a difference in the overall health of his 12-year-old poodles, Itchy and Scratchy.

He said: “The difference I’ve seen in my dogs since switching to Natures Menu’s raw diet is incredible. They seem 10 years younger and the condition of their coats and teeth has improved dramatically.”

Chris’s poodles are massive fans of Natures Menu’s Country Hunter 80% Venison Superfood nuggets and Raw Duck Necks. Since noticing the difference the raw diet has made to his pets, he’s become a convert to raw and is now acting as a brand advocate for Natures Menu.

Chris is a wildlife expert, photographer and author with a passionate concern for conservation and the environment. He said: “Natures Menu’s ethos and ethics gives me the confidence I’m feeding them the best.”

Head of marketing Emily Cannon said: “Our mission has always been to create safe, convenient, complete and balanced raw meals and products for those wanting to prepare raw meals at home. We believe that real food is raw and with Chris Packham on board to help us spread the word, we’re very excited about increase in exposure this will give to diet.”

Natures Menu have been gaining a growing, loyal fan base over the past few years and other fans include leading dog trainer and behaviorist Gwen Bailey and Agility Champion Stacey Irwin-Burns.


Good and Bad Foods for Stomach Ulcers

Not all foods are good for the stomach. When the stomach is suffering from ulcers, it is but wise to know what are the good and bad foods for stomach ulcers.

Ulcers are sores in the lining of the digestive tract. Types of ulcers are identified where they occur. Doudenal ulcers are ulcers in the duodenum. Ulcers in the stomach are known as gastric ulcers and ulcers in the esophagus are called esophageal ulcers.

What Causes Stomach Ulcers

There are various causes for stomach ulcers to occur but all are linked to food and proper hygiene. Before, most doctors believed that ulcers are mainly caused by stress and by eating too much acidic foods. But that all changed after a laboratory experiment discovered that a bacteria called H. pylori causes the infection in the digestive tract forming sores. Acidic foods and gastric juices can only aggravate the sores by burning the digestive tract walls.

Ulcers in the stomach are also caused by some anti-inflammatory medicines. These medications are what doctors usually give to patients with arthritis. These can be corrosive to the stomach lining, so if taken for a prolonged period of time, can increase the risk for ulcers. Naproxen, ibuprofen and aspirin are some of the known anti-inflammatory medicines that may trigger stomach ulcers.

How to Treat Ulcers

As mentioned earlier, stomach ulcers are mainly caused by an infection. So the primary recommendation that your doctor will give you will be to treat the sores by killing the bacteria first. This medication will last for 2 to 3 weeks or until there’s no more trace of the bacteria in your stool. However, this treatment may not always be effective for people suffering from other diseases like diabetes and arthritis.

So to avoid any complication, why not treat stomach ulcers naturally?

The Bad Foods

Obviously, you wouldn’t want to experience its symptoms. You don’t want to feel the pain and see blood in your stool. Hence, you must avoid acidic foods that may trigger these symptoms. Alcohol, caffeine, spicy foods and high intake of sodium (or salt) can all contribute to this ailment. The first three increase the production of acids in the stomach while sodium can irritate its walls.

Sodium is not only contained in salt but most medicines and vitamin supplements contain sodium at a level unnecessary for our bodies. If you are taking some other medications, you must drink lots of fluids, especially pure water to help eliminate excessive sodium fast.

The Good Foods for Stomach Ulcers

Adding oily fish such as salmon, mackerel and halibut in your diet is very effective in treating ulcers naturally. Omega-3 fatty acids are found in high levels in oily fish, and studies show that Omega-3 increases the production of prostaglandins, a compound known to protect the walls of the digestive tract.

Antioxidants present in fruits and vegetables also help lower the risk of developing ulcers by protecting the lining of the stomach. They also help relieve symptoms when ulcers are already present. Dieticians recommend bananas, kiwi, apricots, raw cabbage juice, carrots and bell peppers.

Other good foods for stomach ulcers are almonds, whole grains, wheatgerm, cheddar cheese, sunflower seeds and sesame seeds. These foods are good sources of amino acids, the building block of proteins which are proven to help repair damaged portions of the stomach lining.

Raw Food Chef Ani Phyo Shares Tips on Gourmet Raw, What is in Her Pantry and the Best Blenders

In this article, Ani Phyo shares on gourmet raw, what is in her pantry and the best blenders for home and travel. Ani Phyo is a raw food chef extraordinaire and the author of Ani’s Raw Food Kitchen and Ani’s Raw Food Desserts.

Kevin: I am excited to have Ani Phyo with us today. Today’s going to be really fun. Why not introduce yourself and tell how you got into this whole arena.

Ani: Sure, okay. Let’s see. I was really lucky to have been raised on a lot of raw food. My father was a raw fooder. That was like the previous generation of raw. It was when raw food was really about the functionality. So my mom would make vegetable juices with everything that was ripe in the garden that day, without any consideration for visual color or look or flavor. It was more about “put everything in there because it’s good for you and hold your breath and chug it down and get it into your body because it was good for you.”

Then around the mid-90s when I was in San Francisco during the whole dot-com boom, explosion, the multi-media gulch, I came upon Juliano’s restaurant in San Francisco. For the first time I was introduced to a gourmet raw, this new wave of gourmet raw food, without really realizing that is was the same philosophy of what I had been raised with. As I started learning about that and discovering how it affected my body and gave me mental clarity and focus and kept me from getting sick and made my productivity very high, I started delving into it and making more of that food for myself. As I would have somebody over to dinner or go to dinner I’d be making more of it and sharing it. Everyone that would taste the food would be interested in it because everyone that I talked with wants to look and feel their best and get the most out of life and stay healthy and not be sick, all of that great stuff, be their ideal weight.

So I guess by the late 90s I had started doing more catering and events and dinners. When I went down to Los Angeles I was doing weekly dinners for 50-100 people, before there were any raw restaurants down here, really just as a service to the raw community because there were not restaurants. But also for selfish reasons because I needed to feed myself. It was like extreme gourmet. I would be soaking, dehydrating, marinating, sprouting. Really complex recipes. I don’t enjoy doing that when making the food for myself. It’s all about sharing it with others. So by having these events I could have a reason for making this food and then I’d have food to eat up to those events and then leftovers after the events. That would carry me through the week. So that’s really how I got started, for selfish reasons, to have food to feed myself.

Kevin: The book is on consulting. You’d done consulting for different companies, correct? The original book you wrote. The first book you wrote.

Ani: “Return on Design”?

Kevin: Yes.

Ani: It was an interaction, user-experience design book.

Kevin: How did you go into raw food chef? What made you flip the switch? Was it just, “Hey I need to do something different, I don’t like this anymore”?

Ani: I think what it was…I started off as a 3D modeler, animator and then a special effects person. That was the early 90s. As the web started happening in the early 90s and mid-90s, I sort of moved onto the web and doing multimedia online. Towards the later 90s it really became about the large corporations and eCommerce online. That was when I was doing the dinners on the weekends so I could have food to have to take with me into these corporate offices during the weekdays. I think it really just hit this plateau when I got down to LA and I was working with some of the studios and it was really heartbreaking for me to be in these environments because it was during the rolling blackouts and things and there was a shortage of energy, yet these huge corporate towers were really over-cooling the buildings to a point where employees were wearing like fall jackets to the office in the middle of summer when it was 110 degrees. They were wearing blankets over their shoulders at their desks. Our fingers were so cold I couldn’t type. So they were wasting that much energy and then also they weren’t recycling in the break room or whatever. They were drinking water out of Styrofoam cups. People would go and drink like three ounces of water out of a Styrofoam cup and then throw it away.

So being in that kind of environment was really challenging for me. By that time I had been several years of doing the catering and events. They were really taking off. I realized doing dinners 50-100 people every week, I was like, “Wow, this is really a viable business actually.” So I thought, “Why don’t I take a break from the convergence media and focus 100 percent on the food business?” That was really where my heart was. I could see how it was helping people. It was helping the community. It was helping people gain better health and getting more out of their lives and helping them feel better. So I just really believed in that. So that was when I made the switch from making large corporations more and more money when they weren’t really taking care of their communities or the environment, over to the raw food.

Kevin: Great. Well, we have a lot of questions here. They’re all over the map. We have a lot of great people who are listening and a lot of great questions. I’m kind of struggling as to where to start. Why don’t we start with this listener’s question? What are the top five things in your pantry?

Ani: That are in my pantry…

Kevin: Or that are in your arsenal?

Ani: The top five things. Well, right now I go to the Farmer’s Market all the time, when I’m at home. I love it. Peaches are just so amazing. So I always have the vegetables and the fruit in my kitchen, always. I really like the dark leafy greens like the kales and the chards and I like cabbages because they’re so alkalinizing. In my pantry I always have almonds and cashews and different kinds of nuts and seeds. Actually, in my fridge I have hemp and hemp protein. I always have my superfoods, like acai and my chia seeds and my maca and lucuma, all that kind of stuff, my goji berries. Then I have my greens like spirulina, E3live, Vitamineral Green, that kind of stuff, which I really love. So I think those things I would have on hand.

Then when I’m traveling I always have my personal blender with me and I just take the powders in one of the containers to make a smoothie. I’ll have my hemp protein or something. That way when I get somewhere I can just pick up a banana and blend it in. I have my hemp protein and usually I put in some of the powdered E3Live stuff and different superfoods and I make mix. That way in my hotel room every morning I can start with a smoothie.

Kevin: Great. What kind of blender are you using? Are you traveling with?

Ani: A personal blender from TriBest. It’s my favorite. I just love it because it’s so tiny. I used to travel with my food processor or my Vitamix, so now I have more room in my suitcase for my clothes and my books and things like that. It’s really tiny. I take my two-cup size container and it has the little blender top but it also has a storage top and it has a little travel top for it. It’s really versatile. I really love that blender.

Salad and Rakia Partners, I – ChicagoNow (blog)

Salad and Rakia Partners, I

Salad and Rakia Partners, I

The question posed to me was “What eating habit do you have that others might find strange?”

Most people have really strange eating habits. I once dated a woman who only consumed diet Mountain Dew and yogurt flavored Balance Bars. A friend of mine loves to eat raw liver and another one lives on saki and steak.

I often prefer salty snacks: smoked salmon, pickled peppers and olives. But, I also love sweets. Donuts have always been one of the most pleasurable things to eat. Discovering Indian food in the Tenderloin in San Francisco or seeking out sushi joints in Los Angeles were fun experiences and like all of my other memorable culinary moments, they involve the people that I shared them with.

It wasn’t until I served as a Peace Corps Volunteer in a small village in Bulgaria that eating became a way of life. Life was slow and it wasn’t uncommon to sit around a table for hours, talking, drinking and picking at food. A host could place a salad on the table and people would sip drinks and talk but it could be an hour before someone poked a cucumber slice and then rested their fork, facedown, on the side of the plate.

Salad and Rakia Partner, II

Salad and Rakia Partner, II

Despite this slow approach to dining, people ate. Their lives revolved around food, the soil that it sprouted from, the animals who provided milk and the ones who were raised to be eaten. I lived with Baba Tsetsa and Metodi who like many hard-working villagers, raised everything they consumed: chickens, melons, pigs, tomatoes, goats and garlic. The only things they consumed that they bought were beer, bread and cigarettes. Later, I would live around people who grew tobacco and made their own cigarettes and baked their own bread, leaving beer to be the only thing they had to buy.

While we had to go to the store for beer, everyone grew grapes and made their own wine. Then, when they finished the barrel, they would take the grape skins and make rakia, grape brandy. You can make rakia from apples, plums (Slivovitz), cherries, pears and a number of other fruits.

Most people also grew tomatoes and cucumbers and ate what we call a ‘Greek Salad,’ everyday. In Bulgaria though this salad of tomatoes, cucumbers, sirene (feta), onions and maybe peppers, is called a ‘Shopska Salad.’

In one of my favorite episodes of the Simpsons, the one when Lisa becomes a vegetarian, Homer taunts Lisa singing, “You don’t win friends with salad.” That is not true in Bulgaria, especially when rakia accompanies that salad.

For people who don’t grow up drinking rakia it may be an acquired taste. I did not love it at first but I loved being around people from my adopted country and grew to appreciate its cultural and culinary significance and without making a decision to do it, I had incorporated Shopska salad and rakia into my diet. Five years later, I make every effort to continue the tradition. Some things stand in the way, like the tasteless tomatoes I find in the grocery store here. No grandma in Bulgaria would ever eat some of the tomatoes we consider edible! With each bite and sip, I think of friends like Fehri and Subi, Nasko and Kontilov, Elza, Villi and Eva. I am reminded of adventures and the love of a community that welcomed me—a foreigner—with open arms.

Salad and Rakia Partners, III

Salad and Rakia Partners, III

That’s my eating habit that others might find strange. Oh, and I eat raw garlic, onions and hot peppers each day, something else I learned in the village. What eating habit do you have that others might find strange?

Book Review of the Recipe For Living Without Disease by Aajonus Vonderplanitz

Aajonus Vonderplanitz is known to be an eccentric healer who suggests a lot of raw meat, raw fat and some stinky raw rotten meats for healing. This book enlightens the reader about the science and the lengthy experience behind those recommendations. At the end of reading this book, you will want to experiment with the Primal Diet yourself.

In volume 1, Aajonus begins by giving a colorful background of how he had learned about these things by experience in curing his own diseases and with that of his patients. He then moves on to explain the true causes of disease, toxicity and how to reverse it. Aajonus tweaks your curiousity on why you eat cooked food and processed food and the seemingly funny but often asked question is can we digest raw food? Then there are the questions of bacteria, sleep and bowel movements.

In volume 2, Aajonus explains about taste and explains more about the best raw foods and food combining for proper digestion and assimilation. Aajonus moves on to optimizing his raw food diet in a recipe for removing deep tissue toxicity, for weight loss, for travel and baby food. Next are the all important recipes, how to make them and what they are good at addressing which health conditions. Read, re-read, print out this section and have a bound copy in your kitchen.

In volume 3, Aajonus explains more about the science of nutrition, the cholesterol myth and why real raw food is better than processed supplements.

In volume 4, Aajonus exposes the wayward direction of modern western medicine, how their false concepts of disease, germs and parasites have brought detriment millions of people around the world.

This book belongs to your small library of must-read and must-keep books for reference. Aajonus’ experiences as not just a long time raw foodist’s but as a long time healer of many people is a treasure that must be documented and preserved. It is unfortunate that I found myself lactose intolerant and cannot consume raw dairy. But besides my intolerance to dairy, I find that the principles laid out by Aajonus are all solid.

The book The Recipe for Living Without Disease is Aajonus Vonderplanitz’ second book after he wrote his first book, The Primal Diet: We Want to Live. It is available at